401–410 of 528 posts
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There was a lawsuit a few years back when vegetarians discovered that McDonald's was flavoring their fries with beef juice. I do think they've since stopped the practice.
I'm still fucking mad about that. Frying in beef juice made them taste so much better.
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I haven't seen many offerings saying plant-based meat . I've seen plant-based burger, plant-based sausage, etc.
There are only 579,000 results for that phrase from a Google search. https://www.google.com/search?q=%22plant-based+meat%22&oq=%2...
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I honestly don’t think there can be any argument there. Plant-based meat substitutes have been around for a long time, are emphatically not “lab grown meat”, and I have never heard anybody refer to them as such. That’s a distinct category which has also been receiving a lot of attention in the past few years.
For example: https://www.cnet.com/news/meet-impossible-foods-lab-grown-ve... http://www.makery.info/en/2018/05/07/jai-teste-limpossible-b... I expect with actual lab- grown meat substitutes starting to get attention, people are more precise to distinguish between the substitutes today.
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Then I am happy to say I am happy for their recent changes, this certainly wasn’t the case a few years ago when I wrote them off, and even more not the case 10 years ago when I was still in the industry. I think it should be promoted as an example that consumer pressure and expectations can cause companies to change for the better. I will say I remain skeptical on exactly how they can go from the ammonia wash + chemi…
I'm not saying you shouldn't write them off. McDonalds fries are solid, but everything else there is terrible. And fast food is in general bad, and I don't want to be coming off like I'm saying that people should eat more of it.
I think it's fascinating how all these fast-food chains are jumping on artificial meat. It makes perfect sense: meat is expensive and difficult to work with, so low-cost chains like these have been serving really disgustingly low-quality meat for quite some time now; in some cases it could barely even be called meat. Plant-based meat, on the other hand, can be both cheaper and less gross at the same time, and it migh…
> low-cost chains like these have been serving really disgustingly low-quality meat for quite some time now; in some cases it could barely even be called meat. I wish this urban legend would die. Fast-food beef and chicken at major chains is no different in quality from what you buy at the supermarket. A McDonald's burger is 100% ground beef and salt, no "additives" or "fillers". And Taco Bell ground beef is ~90% bee…
It won’t die because it makes yuppies feel superior to the plebes who eat at McDonalds. My wife once encountered a lawyer at a prominent DC firm who literally sneered at the idea of eating McDonalds. I think of her every time we drive through to get an Egg McMuffin.
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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…
McD's used to sell chicken nuggets that were a mix of dark meat and white meat. Some were a piece of dark, other's were made of breast meat chunks. But consumers being the a-holes that they are (rant mode on)...
(this whole thing really bothers me - the "American Consumer" has pretty much single handedly ruined meat products in the United States by insisting that such products not remind them of live animals - so first "breast meat" then "white meat" and might as well be "bland meat" - then they went after pork "the other white meat" - making it so damn lean it's flavorless - you can't get any good fat anymore on your pork chops - with ground beef you have to look for the 70/30 mixture to have any real flavor in your patties. Steaks and ribs they trim off a ton of the fat, and for most supermarket briskets the Point is "gone" - so no burnt ends for you. All its done is make meat - at least from the supermarket - almost flavorless. You have to either buy commercial meat which hasn't been trimmed, or you have to go to a real butcher - either way, you end up spending a ton more money just to get the flavor back...
(ok rant off) ...where was I? Oh, as I was saying, consumers decided that all they wanted was "white breast meat", but McDs knew that dark meat is cheaper. So this food scientist at some USC university (IIRC) came up with a method to bleach the dark meat, then blend it with the white, and you get this "ground chicken" like product that can be molded into perfect nugget shapes - all shaped consistently, all fry consistently. Win for the restaurant.
But I remember real nuggets - there were two different shapes that were the dark meat; flavorful, tender, wonderful. Then one shape (that was "round") that was a disk of white meat (tasted good, but dryer, and less tender). Today, they are all a uniform shape, flavor, and texture profile, all "white meat" - and the texture is somewhere between that of dark meat, and breast meat.
I just don't get people. I love dark meat, I love flavor. Give me the fat, give me well marbled beef and pork. Nothing like a well-smoked brisket, or pulled pork shoulder, or a wonder slab of pork belly. People who say otherwise - I don't know what to think about them.
Oh - here we go - UGA, not USC:
https://phys.org/news/2005-08-uga-scientist-dark-chicken-mea...
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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…
So, from the very first paragraph of the article you linked to: "It's basically like how your grandma would do it—except they use an infernal magic machine called a 'pressure frier.'" Thanks! I feel a lot better about KFC chicken now!
Just like grandma.
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I honestly don't understand why it's such a big deal that so many people insist meat must be part of a meal? To the degree that in Argentina they say "si no hay carne, no hay comida" (if there is no meat, it is not a meal). It feels like if I insisted on having bread at every table sitting. Clearly, it can be seen as just a habit and not a requirement?
Every experience I've had with "no meat, no meal" has also been associated with a heavy dose but "I'm a man". YMMV
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I honestly don't understand why it's such a big deal that so many people insist meat must be part of a meal? To the degree that in Argentina they say "si no hay carne, no hay comida" (if there is no meat, it is not a meal). It feels like if I insisted on having bread at every table sitting. Clearly, it can be seen as just a habit and not a requirement?
I always assumed it's historical. meat = wealth
They ain't cheap (and if you buy one, they are daunting to cook - because you know if you screw it up, you've just wasted $100-200.00).
Ground beef, or chicken, or pork - those are all still very inexpensive; though pork can get pricier for certain cuts - mostly it's still very inexpensive.
But damn - if you've ever smoked a pork shoulder and made homemade pulled-pork sandwiches - you know there's no substitute for that.