351–360 of 528 posts
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I'm still fucking mad about that. Frying in beef juice made them taste so much better.
Well, no one wins since they no longer use beef tallow, but do add beef flavoring to the spuds. So we can't eat them and people who liked the tallow-fried ones don't enjoy them as much (?)
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McDonalds changed it to use white boneless chicken a few years back.
That was a misleading marketing push. Here is their exact wording: > Our tender, juicy Chicken McNuggets are made with 100% white meat chicken and no artificial colors, flavors or preservatives. Made WITH not made OF. Meaning all the meat within a McDonalds nugget is 100% white chicken meat, not that ALL of a McDonald's nugget is 100% chicken. It is designed to be misread/misunderstood. McNuggets still don't contain…
> White boneless chicken, water, food starch-modified, salt, seasoning [autolyzed yeast extract, salt, wheat starch, natural flavoring (botanical source), safflower oil,dextrose, citric acid], sodium phosphates, natural flavor (botanical source).
The only real space in that list for fillers to be found is the food starch, but it's less abundant than water, so if there were a bunch of fillers, it'd be pretty soupy. (Its typical use is as a binder, and it'd make sense for it to serve that purpose in a nugget - you're not going to manage to make a white-meat nugget without some.)
There is certainly a texture difference between a whole-chunk nugget and one made from pureed meat, but you'd see the same sort of texture difference if you ground up a filet steak, too.
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I cook vegetarian Italian food myself often but honestly find that the cuisine is still very much meat based. Good luck finding a vegetarian main dish ("secondo") in Italy (outside of Milano).
Risotto al funghi/asparagus/squash... Pasta con pesto/pomodoro/grilled veges/spinach/cheeses.. Aubergine Parmigiana Pizza/Calzone.. Minestrone/Zuppa de../Ciammotta I mean, that's without even looking at a cookbook. I find Italy itself (particularly more southern) far more accommodating to my diet than Italian restaurants outside of Italy.
Pasta I agree but that’s primo
Aubergine Parmigiana is not very common, but indeed would fit
Pizza in a pizzeria yes, but not a restaurant
Soups indeed, but they would also be primo. And many will have chicken stock
I agree that southern Italy will be easier, more Mediterranean
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You mean they brine it? Like home cooks have been urged to do by Cooks Illustrated for 20 years?
Not familiar with the advice given in Cooks Illustrated over the last 20 years is it related to sport's illustrated where they show you cooks wearing swimsuits. Brining if you can call it that is only step 2. Here's the steps they use to prepare. https://gizmodo.com/this-is-how-kfc-actually-makes-their-fri... Are those the steps Cooking illustrated gave you? Are you cooking your own kfc at home now? You seem like the…
I'm not exactly sure what you were trying to do with that link, but I'm pretty sure your intended outcome wasn't to show that KFC fried chicken is just like any other fried chicken, but with stricter recipes and industrial machines.
Why do American (and presumably westerners) vegetarians want to replace meat? I hated vegan and vegetarian food for song long until I ate meat free Indian food. It was always the meat replacements like veggie patties and tofurkey type products that turned me away. Indian food doesn’t have some weird mystery replacement I find on almost every vegan or veggie dish. I had a conversation with and Indian colleague who liv…
> Why do American (and presumably westerners) vegetarians want to replace meat Vegetarians do not want to replace meat. (I mean, they are already vegetarian). Anecdotally, I haven't met a single vegetarian/vegan who is interested in Impossible or Beyond Meat substitutes. Such products are instead very helpful for those who want to reduce read meat in their diet.
That's a ridiculous generalisation; it totally depends why they're vegetarian.
Yeah, if it's the taste or the concept of eating meat, they're not going to want a substitute.
But if it's animal cruelty or environmental concerns, those are ameliorated by even lab-grown meats, nevermind the plant-based taste-alikes.
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A year ago my wife started eating a whole lot less meat (she has experienced a lot less allergies due to this) and this year when we went to France, it was clear that "veggie/vegan" options at restaurants are often missing (we ate mostly at friend/family houses, so it was mainly an annoyance). McD at CDG had only one non-meat item that wasn't a snack and that was their egg wrap. Even the salads had some kind of cold…
Mmm. In the UK McD has like, some sort of weird vegetable pattie nonsense going on. Reminds me of old school dinners.
Here in Sweden, pretty much every fast food outlet has a vegan option. It's honestly great, if nothing else simply because it makes it easier to be vegan - a huge blocker is often the fact that whilst you're on a road trip or similar your options may well be "eat chips or a cold premade sandwich" otherwise. Though (as I posted in the other thread) I wish it were easier to source decent food on the go.
A year ago my wife started eating a whole lot less meat (she has experienced a lot less allergies due to this) and this year when we went to France, it was clear that "veggie/vegan" options at restaurants are often missing (we ate mostly at friend/family houses, so it was mainly an annoyance). McD at CDG had only one non-meat item that wasn't a snack and that was their egg wrap. Even the salads had some kind of cold…
We've been eating plant-based meats at home for a while now, but I'm contemplating going back to meats after reading various packaging. I'm seeing a lot of food additives which I don't want my kids to take in. I'm all up for plant-based foods, but it should be healthier than the meat alternative.
I'd recommend checking out Miyoko's recipe for stuff like unribs, if you want some fancier Seitan-based recipes.