McDonalds struggling

[Trevor Morley's Tache]

If it's from freshly made mince (which it has to be for food safety) there's no difference between eating that and a pink steak.

Most McD's burgers are from frozen (except the Quarterpounder) and are often 3 weeks or more from being formed when they are served. Lots of other places use frozen patties also and having watched numerous 'food hell' type programs I'd rather not take the risk with any processed meats where the potential for contamination is elevated.

 

[Mr Kobayashi]

Most McD's burgers are from frozen (except the Quarterpounder) and are often 3 weeks or more from being formed when they are served. Lots of other places use frozen patties also and having watched numerous 'food hell' type programs I'd rather not take the risk with any processed meats where the potential for contamination is elevated.

I don't think there is anyone that thinks any item on Mcdonald's menu is made fresh.

Pre-made ground beef and frozen burgers always have to be cooked thoroughly.

But that's not the kind of burger I was talking about, it's not even the same price market.

If they are asking you how you want your burger, they are either fucking morons or more likely grinding their own fresh mince and cooking it on the day.

 

[Mr Kobayashi]

If you have a sustainable dealer you are probably getting much better value money from him. ;) And I know which one will kill you first.
The whole f-o-f burger has 14 g of protein which is 54 kcal, but somehow 'the fish part' has 113 kcal which should be roughly 28g of protein. So half of your 'fish' at least ain't fish. Just doesn't make sense, it is fecking scary what they are doing selling shit as food.

There's actually a higher fish content in a fish finger used to make fillet o fish than there is in a waitrose or Bird's-eye fish finger. Which are around 60%. Although they use Cod or Haddock rather than the cheaper but more sustainable Pollock.

Filet-O-Fish® - Sustainably Caught Fish

McDonald's Filet-O-Fish®. White hoki fish in crispy breadcrumbs, with cheese and tartare sauce, in a steamed bun.

www.mcdonalds.com

Fish Filet Portion​

Ingredients: Alaska Pollock Fillet (Allergen Ingredient:FISH) (75%), Allergen Ingredient:WHEAT Flour, Water, Allergen Ingredient:Modified WHEAT Starch, Corn Flour, Salt, Corn Starch, Yeast, Thickener (Sodium Carboxymethyl Cellulose).
Prepared in the restaurants using non-hydrogenated vegetable oil.

Waitrose & Partners

Buy quality groceries and wine from Waitrose Partners

www.waitrose.com

INGREDIENTS: Cod (Gadus morhua) (fish) (60%), wheat flour (wheat flour, calcium carbonate, iron, niacin, thiamin), rapeseed oil, water, wheat starch, durum wheat semolina, maize starch, wheat gluten, rice flour, salt, wheat flour, yeast, yeast extract, onion powder, colour (paprika extract), raising agent (ammonium carbonate)

 

[Phil1]

There's actually a higher fish content in a fish finger used to make fillet o fish than there is in a waitrose or Bird's-eye fish finger. Which are around 60%. Although they use Cod or Haddock rather than the cheaper but more sustainable Pollock.

Filet-O-Fish® - Sustainably Caught Fish

McDonald's Filet-O-Fish®. White hoki fish in crispy breadcrumbs, with cheese and tartare sauce, in a steamed bun.

www.mcdonalds.com

Fish Filet Portion​

Ingredients: Alaska Pollock Fillet (Allergen Ingredient:FISH) (75%), Allergen Ingredient:WHEAT Flour, Water, Allergen Ingredient:Modified WHEAT Starch, Corn Flour, Salt, Corn Starch, Yeast, Thickener (Sodium Carboxymethyl Cellulose).
Prepared in the restaurants using non-hydrogenated vegetable oil.

Waitrose & Partners

Buy quality groceries and wine from Waitrose Partners

www.waitrose.com

INGREDIENTS: Cod (Gadus morhua) (fish) (60%), wheat flour (wheat flour, calcium carbonate, iron, niacin, thiamin), rapeseed oil, water, wheat starch, durum wheat semolina, maize starch, wheat gluten, rice flour, salt, wheat flour, yeast, yeast extract, onion powder, colour (paprika extract), raising agent (ammonium carbonate)

I like it when the tartar sauce drips down my chin.

 

[RadcliffeRick]

I like it when the tartar sauce drips down my chin.

Gentleman's relish?? :-)

 

[Barcon]

I like it when the tartar sauce drips down my chin.

Give her a glass of cranberry juice.

 

[Cassandra]

Gentleman's relish?? :-)

Anchovy paste, now there’s another story in the life of a food microscopist. Company sent a sample of anchovy paste that had white flecks in it. Quick look showed crystals which dissolved in both acid and alkali (should have given me an idea of what kind of material it was but I didn’t twig). Anyhow I isolated some of the crystals and handed them to our mass spectroscopic, ms, our normal ms guy was on holiday and it was his assistant who did the analysis - it’s tyrosine she said. Still didn’t twig so waited for our regular guy to come back and asked him to check. In no uncertain terms after a quick Look at the traces he told me where to go, of course it’s tyrosine he said. Grovelling apology to sssistant. Looked in the literature and discovered that the first research report produced in 1919 by the Research Association where I worked had been a study on white spotting in anchovy paste discovered that it was tyrosine! They didn’t have an ms of course so it took them several months of classical analysis. Anyhow that report was able to tell me how to adjust temperatures and time of salt addition to minimise the formation of white spots.

Tyrosine is an amino acid found naturally in anchovies but which is solubilised on heating and crystallises out on addition of salt. A similar effect occurs in pickled onions with quercitin, in this case the crystals are yellow.

Now aren’t you glad you mentioned gentlemen’s relish?

 

[RadcliffeRick]

Anchovy paste, now there’s another story in the life of a food microscopist. Company sent a sample of anchovy paste that had white flecks in it. Quick look showed crystals which dissolved in both acid and alkali (should have given me an idea of what kind of material it was but I didn’t twig). Anyhow I isolated some of the crystals and handed them to our mass spectroscopic, ms, our normal ms guy was on holiday and it was his assistant who did the analysis - it’s tyrosine she said. Still didn’t twig so waited for our regular guy to come back and asked him to check. In no uncertain terms after a quick Look at the traces he told me where to go, of course it’s tyrosine he said. Grovelling apology to sssistant. Looked in the literature and discovered that the first research report produced in 1919 by the Research Association where I worked had been a study on white spotting in anchovy paste discovered that it was tyrosine! They didn’t have an ms of course so it took them several months of classical analysis. Anyhow that report was able to tell me how to adjust temperatures and time of salt addition to minimise the formation of white spots.

Tyrosine is an amino acid found naturally in anchovies but which is solubilised on heating and crystallises out on addition of salt. A similar effect occurs in pickled onions with quercitin, in this case the crystals are yellow.

Now aren’t you glad you mentioned gentlemen’s relish?

I only said it as a joke response I didn't expect a full and detailed explanation of what is actually in it. But many thanks for this, I was struggling to fall asleep :-)

 

[Uncle Wally One Ball]

I like it when the tartar sauce drips down my chin.

Suits you Sir

 

[Johnny Mars Bar]

If it's from freshly made mince (which it has to be for food safety) there's no difference between eating that and a pink steak.

Wrong. Minced meat has much more surface area, goes through more processing and can contain several cuts of meat, all of which makes it at much bigger risk of contamination.

I love a medium rare steak but I would never eat pink minced beef unless it was from a very reputable restaurant that made a point of saying exactly what it was, how it was prepared and where it came from.