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Beyond Meat and KFC partner to test fried plant-based ‘chicken’

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Re: Beyond Meat and KFC partner to test fried plant-based ‘chicken’

#441

Post by bluedino »

693471 wrote: post #398
tptacek wrote: post #380

Earlier quoted context omitted.

Unless McDonalds is committing fraud by listing chicken breast fillet (and no other proteins) in the ingredients for its grilled chicken sandwich, this is likely measurement error. I have no idea what Subway is selling. Subway squicks me out, as does Taco Bell.

Little known secret: Subway's Cold Cut Combo is all turkey COLD CUT COMBO: Turkey Bologna: Mechanically separated turkey, water, contains less than 2% of: salt, corn syrup solids, potassium lactate, dextrose, sodium diacetate, sodium erythorbate, sodium nitrite, flavorings. Turkey Ham: Cured turkey thigh meat, salt, contains less than 2% of: potassium lactate, brown sugar, sodium tripolyphosphate, dextrose, sodium di…

>> Little known secret:

(turkey based) is all over their signs, menus, etc in the fine print.

Re: Beyond Meat and KFC partner to test fried plant-based ‘chicken’

#442

Post by wolco »

wolco wrote: post #432
mynameisvlad wrote: post #411

Earlier quoted context omitted.

Several things to unpack here: - Unless you are in the SLT of KFC, you have absolutely no way to know what's in their spice blend. It is one of the most closely guarded recipes in the world. - There's famously 11 spices in the original recipe. So not only could you not possibly know what's in it (and therefore what's questionable), but you didn't even get the number of ingredients right to criticize. - Based on all t…

Read the original link for details on the 29 ingredients not to be confused with spices. Let's address the mystery of the 11 spices. Here they are.. 2/3 Ts Salt 1/2 Ts Thyme 1/2 Ts Basil 1/3 Ts Oregano 1 Ts Celery salt 1 Ts Black pepper 1 Ts Dried mustard 4 Ts Paprika 2 Ts Garlic salt 1 Ts Ground ginger 3 Ts White pepper Have fun frying tonight.

Link to the mainstream pub posting the recipe.

https://www.chatelaine.com/food/trends/kfc-secret-recipe-rev...

Secrets like this need to be out in the open.

Re: Beyond Meat and KFC partner to test fried plant-based ‘chicken’

#443

Post by bluedino »

devinhelton wrote: post #173
icxa wrote: post #158

Earlier quoted context omitted.

Because the meat you buy in the grocery store goes bad after a few days, and (here is where I think parent is being slightly intellectually dishonest) while it is true that the fast food companies certainly source their meats from authentic, standard-holding institutions, that's only the beginning. That isn't to say the rounds of processing and preservation that occurs afterwards. You can't just buy a McDonalds chick…

That is why McDonalds undergoes the painstaking process of sanitizing their meat with an ammonia wash (prompted by the 90's nationwide beef e-coli outbreaks that resulted in serious litigation against popular burger joints), then adding in artificial flavorings back in to make it taste like a burger again (furthermore this is how McDonalds achieves that "miraculous" feat often described here when this topic comes up…

McDonald's even did a promotional video with Grant from MythBusters about their chicken nuggets:

https://www.youtube.com/watch?v=_X1K9YukRlg

Re: Beyond Meat and KFC partner to test fried plant-based ‘chicken’

#444

Post by hn_throwaway_99 »

_bxg1 wrote: post #134
tptacek wrote: post #84

Earlier quoted context omitted.

Can you make a clearer, better-cited case for "low cost chains serve meat that could barely even be called meat"? KFC serves (primarily) whole muscle chicken†, and the general US appetite for "dark meat" chicken is so low that we've been accused of "dumping" it on other countries and messing up their markets --- KFC seems to have no trouble sourcing its inputs effectively. KFC's suppliers include all the major chicke…

I'm only speaking anecdotally, but I have in mind Taco Bell's ground beef and McNuggets, for example. Cane's chicken, by contrast, always seems surprisingly high-quality.

McNuggets are just ground chicken (ground white mean and skin). There are loads of videos available online that dispute the whole 'pink slime' myth, at least when it comes to chicken mcnuggets.

Re: Beyond Meat and KFC partner to test fried plant-based ‘chicken’

#445

Post by windexh8er »

tptacek wrote: post #375
windexh8er wrote: post #322

Earlier quoted context omitted.

> You can always do better. But I'd like to see a well-grounded argument that KFC-grade chicken is somehow "shitty". I'd say if you buy your meat from a local butcher and you know the actual source of the meat, then you'd likely say that raising chickens in high capacity growth sheds doesn't put out what many would define as quality birds. [0] The chicken is likely fine for consumption, agreed. But if you were born,…

I'm a little lost here. I agree: heritage birds that are free to roam uncrowded pastures will taste better than CAFO chicken. What's your point? A dry-aged ribeye also tastes better than a bottom round steak. If you're eating dry-aged ribeyes (or heritage chicken) every day, you're wealthy. Congrats, but most people don't have that option.

Let's not jump to conclusions - I never said anything about tasting better. What I said was that the quality of the bird with regard to health is likely very different. I also never said I'm eating any of those things. In fact I don't eat red or white meat at all anymore. And that's my point. Why eat sub-par quality meats when there are better alternatives that are cheaper or similarly priced? If I did still eat meat I surely wouldn't be wasting money on eating low quality meat on a daily basis and instead eat it less often but buy better.

Your request doesn't have an objective answer, so I'm not sure what you were looking for other than to present something indefensible. But, you also gloss over the main points of how "shitty" this practice is for the environment and instead you try to deflect with a backhanded "you're wealthy" comment.

At least I presented some points to the conversation.

Re: Beyond Meat and KFC partner to test fried plant-based ‘chicken’

#446

Post by sterkekoffie »

yters wrote: post #336
sterkekoffie wrote: post #280

Earlier quoted context omitted.

I'm not sure what parallels you're trying to suggest but they're probably not valid ones. 'Meat' being used strictly in reference to animal flesh is a relatively recent development. It's shorthand, in fact, so those truly concerned for linguistic integrity might opt to use the original term, "flesh meat."

Basically, they are using the connotations of common venacular usage of 'meat' to market something that is the opposite of the venacular 'meat'. Newspeak is all about naming one thing by its opposite, and using the connotations of the latter to hide the real meaning, like 1984's ministry of truth. So, it leaves me with the impression that this is not merely normal advertising by association, but a more agenda driven…

A Beyond Burger is not the opposite of a hamburger. They are the same category of product, much like turkey sausages and pork sausages. I think you need to reevaluate your worldview if you think it's a more sound business model to try to trick unwitting people into buying a plant-based product than to just appeal to the base of people already interested in buying it.

Re: Beyond Meat and KFC partner to test fried plant-based ‘chicken’

#447

Post by toxik »

phonypc wrote: post #438
693471 wrote: post #398

Earlier quoted context omitted.

Little known secret: Subway's Cold Cut Combo is all turkey COLD CUT COMBO: Turkey Bologna: Mechanically separated turkey, water, contains less than 2% of: salt, corn syrup solids, potassium lactate, dextrose, sodium diacetate, sodium erythorbate, sodium nitrite, flavorings. Turkey Ham: Cured turkey thigh meat, salt, contains less than 2% of: potassium lactate, brown sugar, sodium tripolyphosphate, dextrose, sodium di…

> Parmesan (cheese byproduct and sawdust) Nitpicky, but this is itself misleading. Canned parm is mostly actual cheese, it's just... not very good. "Sawdust" is there in small amounts for anti-caking purposes, not bulking.

I can only speak for myself but I strongly prefer zero sawdust in my parmesan.

Re: Beyond Meat and KFC partner to test fried plant-based ‘chicken’

#448

Post by barkingcat »

Someone1234 wrote: post #87
_bxg1 wrote: post #4

Earlier quoted context omitted.

Pretty sure their nuggets are a huge seller

They are, but they don't contain much chicken meat. 40% of the filler is meat and the rest is "other"[0] (fat, tissue, spicule, etc). Including the breading the majority of the weight of a chicken nugget isn't chicken meat. Contrast this with Chick-Fil-A's nuggets, which are 100% chicken breast meat (with thinner breading to boot). [0] https://www.motherjones.com/food/2013/10/whats-chicken-nugge...

Even if they don't contain much chicken meat, just 40% of meat takes up a significant part of the chicken supply chain. I'd say if McDonald's does decide to one day use 100% of chicken meat in their nuggets, the entire world chicken market would not be able to supply them (and the world chicken market would need to start more farms than exists today to make up that 60% shortfall).

Re: Beyond Meat and KFC partner to test fried plant-based ‘chicken’

#449

Post by michaelmrose »

jngreenlee wrote: post #440
michaelmrose wrote: post #414

Earlier quoted context omitted.

I realize that sourcing wikipedia is kind of lazy but I lack the time to read entire books full of every sort of misinformation that happens to be going around. https://en.wikipedia.org/wiki/The_Vegetarian_Myth From the article: --------------------------------------------------------- For the earth to survive, Keith thinks, the human population needs to be reduced by more than 90 percent. She also argues that the hu…

>I think our present trajectory is obviously unsustainable Curious what makes you think that, with some real hard numbers, etc. I think we've become very good as a culture at brainwashing ourselves into a doomsday attitude when it comes to planetary resources...yet we've actually done quite well at getting rid of or minimizing bad practices as we learn they are damaging. Nukes, CFCs, noxious smokestacks...sure not 10…

I think technology and science inherently empowers a smaller and smaller number to a greater and greater degree while the size of the playing field remains the same.

It would have been virtually impossible for virtually any percentage of hunter gathers to wipe out humanity let alone the biosphere. Eventually one person crazy enough may engineer all of our doom. This could even be so without malice aforethought.

Once you get to the stage of a planetary civilization expanding further gets fantastically harder. It's entirely possible that most intelligent species go extinct between getting big enough to destroy the requirements for their continued existence and actually escaping their planets.

The more obvious answer of ecological catastrophe is actually a lot harder. We could actually be well on our way to crashing and burning and still not be able to predict well enough that far ahead.

Re: Beyond Meat and KFC partner to test fried plant-based ‘chicken’

#450

Post by inimino »

rayiner wrote: post #396
flyGuyOnTheSly wrote: post #376

Earlier quoted context omitted.

>Can you make a clearer, better-cited case for "low cost chains serve meat that could barely even be called meat"? Taco bell famously admit a few years ago that their beef filling was only 88% beef. CBC did an investigative report in Canada recently that revealed subway's chicken was only 50% chicken. [0] The rest being a smörgåsbord of fillers. The 4 other chains studied in the tests didn't do much better. [0] https…

You’re conflating two different things. One is the meat used in the Taco Bell filling, which is 100% beef. Two is the overall composition of the filling, which you’d obviously not expect to be 100% beef. (If you put onions in your taco filling, by that same math, your taco filling isn’t 100% beef either.) There is also nothing “gross” about the additives used in the filling, which are primarily there to improve textu…

High end restaurants aren't skimping on ingredients to survive on razor thin margins in a cut-throat value-driven market segment.
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