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Enjoy that sandwich...
....even if it kills you.
McDonald’s McRib Sandwich a Franken Creation of GMOs, Toxic Ingredients, Banned Ingredients It’s ‘McRib season’, and thousands across the nation are scrambling to use online websites like the ‘McRib locator‘ to stuff the McDonald’s McRib sandwich down their throats. A sandwich that is not only full of genetically modified ingredients, a medley of toxic fillers and preservatives, but also some ingredients that are actually banned in other nations around the world. But honestly, are you surprised? The McRib is the result of intensive marketing by McDonald’s. Utilizing the basics of supply and demand through creating scarcity over the McRib by only unleashing the culinary abomination for a fraction of the year that is only known once it is released, McDonald’s fans have been known to ‘hoard’ McRib sandwiches and eat them in extreme excess. It’s even a topic of the popular documentary Super Size Me, where filmmaker Morgan Spurlock (who gorges himself with McDonald’s for 30 days only to find serious health consequences) encounters ‘McRib hunters’ who actually travel the country eating McRib sandwiches. Related: 3 Fast Food Secret Ingredients McDonald’s even made McRib fans sign a petition to ‘save the McRib’ online, bringing out a conglomerate of fans to bring back their favorite franken sandwich. What’s Inside a McDonald’s McRib Sandwich? But what’s really inside the McRib specifically that makes it such a food abomination? Containing over 70 ingredients, the McRib is full of surprises — including ‘restructured meat’ technology that includes traditionally-discarded animal parts brought together to create a rib-like substance. Here’s some of the disturbing substances found within the McDonald’s McRib sandwich: A flour-bleaching agent used in yoga mats Out of the 70 ingredients that make up the ‘pork’ sandwich, a little-known flour-bleaching agent known as azodicarbonamide lies among them. At first glance, this strange ingredient sounds concerning enough to look into. After a little research, you will find that even mainstream media outlets have generated content revealing how azodicarbonamide is actually used in the production of foamed plastics. Foamed plastics like yoga mats and more. What’s more? In Australia and Europe, the use of azodicarbonamide as a food additive is banned. In Singapore specifically, use of this substance in food can result in a $450,000 fine and 15 years in jail. Thank you McDonald’s for supplying the nation with such healthful ingredients. ‘Restructured Meat’ from Pig Heart, Tongue, Stomach McDonald’s McRib is famous in some circles for utilizing what’s known as ‘restructured meat’ technology. Since McDonald’s knows you’d never eat a pig heart, tongue, or stomach on your plate, they decided instead to grind up these ingredients and put them into the form of a typical rib. That way, consumers won’t know what they’re putting into their mouths. As the Chicago Mag reported, the innovator of this technology back in 1995 said it best: “Most people would be extremely unhappy if they were served heart or tongue on a plate… but flaked into a restructured product it loses its identity.Such products as tripe, heart, and scalded stomachs…” So in other words, it’s not actually a rib. Instead, it’s a combination of unwanted animal scraps processed down in major facilities and ‘restructured’ into the form of a rib. Then, 70 additives, chemicals, fillers, and GMO ingredients later, you have a ‘meat’ product that tastes like ribs. http://tinyurl.com/a3aagnb - - - Ahh, corporate america. |
Enjoy that sandwich...
|
Enjoy that sandwich...
|
Enjoy that sandwich...
On Tuesday, January 8, 2013 10:41:35 PM UTC-4, ESAD wrote:
...even if it kills you. McDonald’s McRib Sandwich a Franken Creation of GMOs, Toxic Ingredients, Banned Ingredients It’s ‘McRib season’, and thousands across the nation are scrambling to use online websites like the ‘McRib locator‘ to stuff the McDonald’s McRib sandwich down their throats. A sandwich that is not only full of genetically modified ingredients, a medley of toxic fillers and preservatives, but also some ingredients that are actually banned in other nations around the world. But honestly, are you surprised? The McRib is the result of intensive marketing by McDonald’s. Utilizing the basics of supply and demand through creating scarcity over the McRib by only unleashing the culinary abomination for a fraction of the year that is only known once it is released, McDonald’s fans have been known to ‘hoard’ McRib sandwiches and eat them in extreme excess. It’s even a topic of the popular documentary Super Size Me, where filmmaker Morgan Spurlock (who gorges himself with McDonald’s for 30 days only to find serious health consequences) encounters ‘McRib hunters’ who actually travel the country eating McRib sandwiches. Related: 3 Fast Food Secret Ingredients McDonald’s even made McRib fans sign a petition to ‘save the McRib’ online, bringing out a conglomerate of fans to bring back their favorite franken sandwich. What’s Inside a McDonald’s McRib Sandwich? But what’s really inside the McRib specifically that makes it such a food abomination? Containing over 70 ingredients, the McRib is full of surprises — including ‘restructured meat’ technology that includes traditionally-discarded animal parts brought together to create a rib-like substance. Here’s some of the disturbing substances found within the McDonald’s McRib sandwich: A flour-bleaching agent used in yoga mats Out of the 70 ingredients that make up the ‘pork’ sandwich, a little-known flour-bleaching agent known as azodicarbonamide lies among them. At first glance, this strange ingredient sounds concerning enough to look into. After a little research, you will find that even mainstream media outlets have generated content revealing how azodicarbonamide is actually used in the production of foamed plastics. Foamed plastics like yoga mats and more. What’s more? In Australia and Europe, the use of azodicarbonamide as a food additive is banned. In Singapore specifically, use of this substance in food can result in a $450,000 fine and 15 years in jail. Thank you McDonald’s for supplying the nation with such healthful ingredients. ‘Restructured Meat’ from Pig Heart, Tongue, Stomach McDonald’s McRib is famous in some circles for utilizing what’s known as ‘restructured meat’ technology. Since McDonald’s knows you’d never eat a pig heart, tongue, or stomach on your plate, they decided instead to grind up these ingredients and put them into the form of a typical rib. That way, consumers won’t know what they’re putting into their mouths.. As the Chicago Mag reported, the innovator of this technology back in 1995 said it best: “Most people would be extremely unhappy if they were served heart or tongue on a plate… but flaked into a restructured product it loses its identity.Such products as tripe, heart, and scalded stomachs…” So in other words, it’s not actually a rib. Instead, it’s a combination of unwanted animal scraps processed down in major facilities and ‘restructured’ into the form of a rib. Then, 70 additives, chemicals, fillers, and GMO ingredients later, you have a ‘meat’ product that tastes like ribs. http://tinyurl.com/a3aagnb - - - Ahh, corporate america. Pfffft......up here it's McLobster. Subway also makes them in season. |
Enjoy that sandwich...
On Wednesday, January 9, 2013 11:32:30 AM UTC-4, Meyer wrote:
On 1/9/2013 9:18 AM, wrote: On Tuesday, January 8, 2013 10:41:35 PM UTC-4, ESAD wrote: ...even if it kills you. McDonald’s McRib Sandwich a Franken Creation of GMOs, Toxic Ingredients, Banned Ingredients It’s ‘McRib season’, and thousands across the nation are scrambling to use online websites like the ‘McRib locator‘ to stuff the McDonald’s McRib sandwich down their throats. A sandwich that is not only full of genetically modified ingredients, a medley of toxic fillers and preservatives, but also some ingredients that are actually banned in other nations around the world. But honestly, are you surprised? The McRib is the result of intensive marketing by McDonald’s. Utilizing the basics of supply and demand through creating scarcity over the McRib by only unleashing the culinary abomination for a fraction of the year that is only known once it is released, McDonald’s fans have been known to ‘hoard’ McRib sandwiches and eat them in extreme excess. It’s even a topic of the popular documentary Super Size Me, where filmmaker Morgan Spurlock (who gorges himself with McDonald’s for 30 days only to find serious health consequences) encounters ‘McRib hunters’ who actually travel the country eating McRib sandwiches. Related: 3 Fast Food Secret Ingredients McDonald’s even made McRib fans sign a petition to ‘save the McRib’ online, bringing out a conglomerate of fans to bring back their favorite franken sandwich. What’s Inside a McDonald’s McRib Sandwich? But what’s really inside the McRib specifically that makes it such a food abomination? Containing over 70 ingredients, the McRib is full of surprises — including ‘restructured meat’ technology that includes traditionally-discarded animal parts brought together to create a rib-like substance. Here’s some of the disturbing substances found within the McDonald’s McRib sandwich: A flour-bleaching agent used in yoga mats Out of the 70 ingredients that make up the ‘pork’ sandwich, a little-known flour-bleaching agent known as azodicarbonamide lies among them. At first glance, this strange ingredient sounds concerning enough to look into. After a little research, you will find that even mainstream media outlets have generated content revealing how azodicarbonamide is actually used in the production of foamed plastics.. Foamed plastics like yoga mats and more. What’s more? In Australia and Europe, the use of azodicarbonamide as a food additive is banned. In Singapore specifically, use of this substance in food can result in a $450,000 fine and 15 years in jail. Thank you McDonald’s for supplying the nation with such healthful ingredients. ‘Restructured Meat’ from Pig Heart, Tongue, Stomach McDonald’s McRib is famous in some circles for utilizing what’s known as ‘restructured meat’ technology. Since McDonald’s knows you’d never eat a pig heart, tongue, or stomach on your plate, they decided instead to grind up these ingredients and put them into the form of a typical rib.. That way, consumers won’t know what they’re putting into their mouths. As the Chicago Mag reported, the innovator of this technology back in 1995 said it best: “Most people would be extremely unhappy if they were served heart or tongue on a plate… but flaked into a restructured product it loses its identity.Such products as tripe, heart, and scalded stomachs…” So in other words, it’s not actually a rib. Instead, it’s a combination of unwanted animal scraps processed down in major facilities and ‘restructured’ into the form of a rib. Then, 70 additives, chemicals, fillers, and GMO ingredients later, you have a ‘meat’ product that tastes like ribs. http://tinyurl.com/a3aagnb - - - Ahh, corporate america. Pfffft......up here it's McLobster. Subway also makes them in season. What are the secret ingredients in McLobster? Did you know that Native Americans used lobsters to fertilize their fields of maize? So what? Around here it was a poor man's food...in the fishing communities the kids had to eat lobster day in and out... some would gladly trade their lobster sandwich for baloneyat school. Even the jails served lobster on a regular basis because it was so cheap. Actually it's pretty cheap now...roadside sellers (fisherman) charge $5.00 or less a pound. But back to your question...the secret ingredient here is...actual lobster. |
Enjoy that sandwich...
On 1/9/13 11:13 AM, wrote:
On Wednesday, January 9, 2013 11:32:30 AM UTC-4, Meyer wrote: On 1/9/2013 9:18 AM, wrote: On Tuesday, January 8, 2013 10:41:35 PM UTC-4, ESAD wrote: ...even if it kills you. McDonald’s McRib Sandwich a Franken Creation of GMOs, Toxic Ingredients, Banned Ingredients It’s ‘McRib season’, and thousands across the nation are scrambling to use online websites like the ‘McRib locator‘ to stuff the McDonald’s McRib sandwich down their throats. A sandwich that is not only full of genetically modified ingredients, a medley of toxic fillers and preservatives, but also some ingredients that are actually banned in other nations around the world. But honestly, are you surprised? The McRib is the result of intensive marketing by McDonald’s. Utilizing the basics of supply and demand through creating scarcity over the McRib by only unleashing the culinary abomination for a fraction of the year that is only known once it is released, McDonald’s fans have been known to ‘hoard’ McRib sandwiches and eat them in extreme excess. It’s even a topic of the popular documentary Super Size Me, where filmmaker Morgan Spurlock (who gorges himself with McDonald’s for 30 days only to find serious health consequences) encounters ‘McRib hunters’ who actually travel the country eating McRib sandwiches. Related: 3 Fast Food Secret Ingredients McDonald’s even made McRib fans sign a petition to ‘save the McRib’ online, bringing out a conglomerate of fans to bring back their favorite franken sandwich. What’s Inside a McDonald’s McRib Sandwich? But what’s really inside the McRib specifically that makes it such a food abomination? Containing over 70 ingredients, the McRib is full of surprises — including ‘restructured meat’ technology that includes traditionally-discarded animal parts brought together to create a rib-like substance. Here’s some of the disturbing substances found within the McDonald’s McRib sandwich: A flour-bleaching agent used in yoga mats Out of the 70 ingredients that make up the ‘pork’ sandwich, a little-known flour-bleaching agent known as azodicarbonamide lies among them. At first glance, this strange ingredient sounds concerning enough to look into. After a little research, you will find that even mainstream media outlets have generated content revealing how azodicarbonamide is actually used in the production of foamed plastics. Foamed plastics like yoga mats and more. What’s more? In Australia and Europe, the use of azodicarbonamide as a food additive is banned. In Singapore specifically, use of this substance in food can result in a $450,000 fine and 15 years in jail. Thank you McDonald’s for supplying the nation with such healthful ingredients. ‘Restructured Meat’ from Pig Heart, Tongue, Stomach McDonald’s McRib is famous in some circles for utilizing what’s known as ‘restructured meat’ technology. Since McDonald’s knows you’d never eat a pig heart, tongue, or stomach on your plate, they decided instead to grind up these ingredients and put them into the form of a typical rib. That way, consumers won’t know what they’re putting into their mouths. As the Chicago Mag reported, the innovator of this technology back in 1995 said it best: “Most people would be extremely unhappy if they were served heart or tongue on a plate… but flaked into a restructured product it loses its identity.Such products as tripe, heart, and scalded stomachs…” So in other words, it’s not actually a rib. Instead, it’s a combination of unwanted animal scraps processed down in major facilities and ‘restructured’ into the form of a rib. Then, 70 additives, chemicals, fillers, and GMO ingredients later, you have a ‘meat’ product that tastes like ribs. http://tinyurl.com/a3aagnb - - - Ahh, corporate america. Pfffft......up here it's McLobster. Subway also makes them in season. What are the secret ingredients in McLobster? Did you know that Native Americans used lobsters to fertilize their fields of maize? So what? Around here it was a poor man's food...in the fishing communities the kids had to eat lobster day in and out... some would gladly trade their lobster sandwich for baloneyat school. Even the jails served lobster on a regular basis because it was so cheap. Actually it's pretty cheap now...roadside sellers (fisherman) charge $5.00 or less a pound. But back to your question...the secret ingredient here is...actual lobster. Florida lobsters don't have claws. Right-wing Florida posters don't have brains. |
Enjoy that sandwich...
|
Enjoy that sandwich...
On Wed, 09 Jan 2013 10:32:30 -0500, Meyer wrote:
On 1/9/2013 9:18 AM, wrote: On Tuesday, January 8, 2013 10:41:35 PM UTC-4, ESAD wrote: ...even if it kills you. McDonald’s McRib Sandwich a Franken Creation of GMOs, Toxic Ingredients, Banned Ingredients It’s ‘McRib season’, and thousands across the nation are scrambling to use online websites like the ‘McRib locator‘ to stuff the McDonald’s McRib sandwich down their throats. A sandwich that is not only full of genetically modified ingredients, a medley of toxic fillers and preservatives, but also some ingredients that are actually banned in other nations around the world. But honestly, are you surprised? The McRib is the result of intensive marketing by McDonald’s. Utilizing the basics of supply and demand through creating scarcity over the McRib by only unleashing the culinary abomination for a fraction of the year that is only known once it is released, McDonald’s fans have been known to ‘hoard’ McRib sandwiches and eat them in extreme excess. It’s even a topic of the popular documentary Super Size Me, where filmmaker Morgan Spurlock (who gorges himself with McDonald’s for 30 days only to find serious health consequences) encounters ‘McRib hunters’ who actually travel the country eating McRib sandwiches. Related: 3 Fast Food Secret Ingredients McDonald’s even made McRib fans sign a petition to ‘save the McRib’ online, bringing out a conglomerate of fans to bring back their favorite franken sandwich. What’s Inside a McDonald’s McRib Sandwich? But what’s really inside the McRib specifically that makes it such a food abomination? Containing over 70 ingredients, the McRib is full of surprises — including ‘restructured meat’ technology that includes traditionally-discarded animal parts brought together to create a rib-like substance. Here’s some of the disturbing substances found within the McDonald’s McRib sandwich: A flour-bleaching agent used in yoga mats Out of the 70 ingredients that make up the ‘pork’ sandwich, a little-known flour-bleaching agent known as azodicarbonamide lies among them. At first glance, this strange ingredient sounds concerning enough to look into. After a little research, you will find that even mainstream media outlets have generated content revealing how azodicarbonamide is actually used in the production of foamed plastics. Foamed plastics like yoga mats and more. What’s more? In Australia and Europe, the use of azodicarbonamide as a food additive is banned. In Singapore specifically, use of this substance in food can result in a $450,000 fine and 15 years in jail. Thank you McDonald’s for supplying the nation with such healthful ingredients. ‘Restructured Meat’ from Pig Heart, Tongue, Stomach McDonald’s McRib is famous in some circles for utilizing what’s known as ‘restructured meat’ technology. Since McDonald’s knows you’d never eat a pig heart, tongue, or stomach on your plate, they decided instead to grind up these ingredients and put them into the form of a typical rib. That way, consumers won’t know what they’re putting into their mouths. As the Chicago Mag reported, the innovator of this technology back in 1995 said it best: “Most people would be extremely unhappy if they were served heart or tongue on a plate… but flaked into a restructured product it loses its identity.Such products as tripe, heart, and scalded stomachs…” So in other words, it’s not actually a rib. Instead, it’s a combination of unwanted animal scraps processed down in major facilities and ‘restructured’ into the form of a rib. Then, 70 additives, chemicals, fillers, and GMO ingredients later, you have a ‘meat’ product that tastes like ribs. http://tinyurl.com/a3aagnb - - - Ahh, corporate america. Pfffft......up here it's McLobster. Subway also makes them in season. What are the secret ingredients in McLobster? Did you know that Native Americans used lobsters to fertilize their fields of maize? How many lobsters does it take to get a bushel of lobster manure for fertilizer? |
Enjoy that sandwich...
On 1/9/2013 1:52 PM, Salmonbait wrote:
On Tue, 08 Jan 2013 22:01:15 -0500, wrote: On Tue, 08 Jan 2013 21:41:35 -0500, ESAD wrote: It’s ‘McRib season’, and thousands across the nation are scrambling to use online websites like the ‘McRib locator‘ to stuff the McDonald’s McRib sandwich down their throats. A sandwich that is not only full of genetically modified ingredients, a medley of toxic fillers and preservatives, but also some ingredients that are actually banned in other nations around the world. But honestly, are you surprised? It would never occur to me to eat something like that. Other than a Whopper a couple times a year, I don't eat any of that road food tho. Actually, pork heart, tongue, stomach, and even intestines are not uncommon fare. If you grew up on a farm which butchered its own meat, even in Minnesota, you probably ate all of these as head cheese, souse, chitterlings (chitlins'), or in some other form - which was most likely reconstituted. The chemicals are another story. A burger now and then doesn't hurt anything at all... We are on the road a lot but rarely "eat out"... We "brown bag" for up to three days. But with our otherwise healthy diet a burger here and there is irrelevant. You wouldn't want to feed my kid, she's only 108 pounds but feeding that machine is expensive:) She eats much better than the rest of us that's for sure... |
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In article ,
says... On Wed, 09 Jan 2013 10:32:30 -0500, Meyer wrote: On 1/9/2013 9:18 AM, wrote: On Tuesday, January 8, 2013 10:41:35 PM UTC-4, ESAD wrote: ...even if it kills you. McDonald?s McRib Sandwich a Franken Creation of GMOs, Toxic Ingredients, Banned Ingredients It?s ?McRib season?, and thousands across the nation are scrambling to use online websites like the ?McRib locator? to stuff the McDonald?s McRib sandwich down their throats. A sandwich that is not only full of genetically modified ingredients, a medley of toxic fillers and preservatives, but also some ingredients that are actually banned in other nations around the world. But honestly, are you surprised? The McRib is the result of intensive marketing by McDonald?s. Utilizing the basics of supply and demand through creating scarcity over the McRib by only unleashing the culinary abomination for a fraction of the year that is only known once it is released, McDonald?s fans have been known to ?hoard? McRib sandwiches and eat them in extreme excess. It?s even a topic of the popular documentary Super Size Me, where filmmaker Morgan Spurlock (who gorges himself with McDonald?s for 30 days only to find serious health consequences) encounters ?McRib hunters? who actually travel the country eating McRib sandwiches. Related: 3 Fast Food Secret Ingredients McDonald?s even made McRib fans sign a petition to ?save the McRib? online, bringing out a conglomerate of fans to bring back their favorite franken sandwich. What?s Inside a McDonald?s McRib Sandwich? But what?s really inside the McRib specifically that makes it such a food abomination? Containing over 70 ingredients, the McRib is full of surprises ? including ?restructured meat? technology that includes traditionally-discarded animal parts brought together to create a rib-like substance. Here?s some of the disturbing substances found within the McDonald?s McRib sandwich: A flour-bleaching agent used in yoga mats Out of the 70 ingredients that make up the ?pork? sandwich, a little-known flour-bleaching agent known as azodicarbonamide lies among them. At first glance, this strange ingredient sounds concerning enough to look into. After a little research, you will find that even mainstream media outlets have generated content revealing how azodicarbonamide is actually used in the production of foamed plastics. Foamed plastics like yoga mats and more. What?s more? In Australia and Europe, the use of azodicarbonamide as a food additive is banned. In Singapore specifically, use of this substance in food can result in a $450,000 fine and 15 years in jail. Thank you McDonald?s for supplying the nation with such healthful ingredients. ?Restructured Meat? from Pig Heart, Tongue, Stomach McDonald?s McRib is famous in some circles for utilizing what?s known as ?restructured meat? technology. Since McDonald?s knows you?d never eat a pig heart, tongue, or stomach on your plate, they decided instead to grind up these ingredients and put them into the form of a typical rib. That way, consumers won?t know what they?re putting into their mouths. As the Chicago Mag reported, the innovator of this technology back in 1995 said it best: ?Most people would be extremely unhappy if they were served heart or tongue on a plate? but flaked into a restructured product it loses its identity.Such products as tripe, heart, and scalded stomachs?? So in other words, it?s not actually a rib. Instead, it?s a combination of unwanted animal scraps processed down in major facilities and ?restructured? into the form of a rib. Then, 70 additives, chemicals, fillers, and GMO ingredients later, you have a ?meat? product that tastes like ribs. http://tinyurl.com/a3aagnb - - - Ahh, corporate america. Pfffft......up here it's McLobster. Subway also makes them in season. What are the secret ingredients in McLobster? Did you know that Native Americans used lobsters to fertilize their fields of maize? How many lobsters does it take to get a bushel of lobster manure for fertilizer? Damn you are stupid. |
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In article , says...
On 1/9/2013 1:52 PM, Salmonbait wrote: On Tue, 08 Jan 2013 22:01:15 -0500, wrote: On Tue, 08 Jan 2013 21:41:35 -0500, ESAD wrote: It?s ?McRib season?, and thousands across the nation are scrambling to use online websites like the ?McRib locator? to stuff the McDonald?s McRib sandwich down their throats. A sandwich that is not only full of genetically modified ingredients, a medley of toxic fillers and preservatives, but also some ingredients that are actually banned in other nations around the world. But honestly, are you surprised? It would never occur to me to eat something like that. Other than a Whopper a couple times a year, I don't eat any of that road food tho. Actually, pork heart, tongue, stomach, and even intestines are not uncommon fare. If you grew up on a farm which butchered its own meat, even in Minnesota, you probably ate all of these as head cheese, souse, chitterlings (chitlins'), or in some other form - which was most likely reconstituted. The chemicals are another story. A burger now and then doesn't hurt anything at all... We are on the road a lot but rarely "eat out"... We "brown bag" for up to three days. But with our otherwise healthy diet a burger here and there is irrelevant. You wouldn't want to feed my kid, she's only 108 pounds but feeding that machine is expensive:) She eats much better than the rest of us that's for sure... As long as she smoking enough roll your own cigarettes. |
Enjoy that sandwich...
Pfffft......up here it's McLobster. Subway also makes them in season. What are the secret ingredients in McLobster? Did you know that Native Americans used lobsters to fertilize their fields of maize? How many lobsters does it take to get a bushel of lobster manure for fertilizer? I have no idea. |
Enjoy that sandwich...
|
Enjoy that sandwich...
On Wednesday, January 9, 2013 9:03:57 PM UTC-4, Earl wrote:
wrote: So what? Around here it was a poor man's food...in the fishing communities the kids had to eat lobster day in and out... some would gladly trade their lobster sandwich for baloneyat school. Even the jails served lobster on a regular basis because it was so cheap. Actually it's pretty cheap now...roadside sellers (fisherman) charge $5.00 or less a pound. But back to your question...the secret ingredient here is...actual lobster. What's baloneyat? That's a type of school? Baloney is the stuff that spews out of your mouth with everything post. |
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On 1/9/2013 8:16 PM, wrote:
On Wednesday, January 9, 2013 9:03:57 PM UTC-4, Earl wrote: wrote: So what? Around here it was a poor man's food...in the fishing communities the kids had to eat lobster day in and out... some would gladly trade their lobster sandwich for baloneyat school. Even the jails served lobster on a regular basis because it was so cheap. Actually it's pretty cheap now...roadside sellers (fisherman) charge $5.00 or less a pound. But back to your question...the secret ingredient here is...actual lobster. What's baloneyat? That's a type of school? Baloney is the stuff that spews out of your mouth with everything post. Now you are really getting weird. |
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On Wednesday, January 9, 2013 9:51:00 PM UTC-4, Meyer wrote:
On 1/9/2013 8:16 PM, wrote: On Wednesday, January 9, 2013 9:03:57 PM UTC-4, Earl wrote: wrote: So what? Around here it was a poor man's food...in the fishing communities the kids had to eat lobster day in and out... some would gladly trade their lobster sandwich for baloneyat school. Even the jails served lobster on a regular basis because it was so cheap. Actually it's pretty cheap now...roadside sellers (fisherman) charge $5.00 or less a pound. But back to your question...the secret ingredient here is...actual lobster. What's baloneyat? That's a type of school? Baloney is the stuff that spews out of your mouth with everything post. Now you are really getting weird. Relax FloridaFart. That Playbook over rules me and inserts it's own words on a regular basis. If I don't catch it right away...well, you see what happens. |
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On 1/9/2013 10:19 PM, wrote:
On Wednesday, January 9, 2013 9:51:00 PM UTC-4, Meyer wrote: On 1/9/2013 8:16 PM, wrote: On Wednesday, January 9, 2013 9:03:57 PM UTC-4, Earl wrote: wrote: So what? Around here it was a poor man's food...in the fishing communities the kids had to eat lobster day in and out... some would gladly trade their lobster sandwich for baloneyat school. Even the jails served lobster on a regular basis because it was so cheap. Actually it's pretty cheap now...roadside sellers (fisherman) charge $5.00 or less a pound. But back to your question...the secret ingredient here is...actual lobster. What's baloneyat? That's a type of school? Baloney is the stuff that spews out of your mouth with everything post. Now you are really getting weird. Relax FloridaFart. That Playbook over rules me and inserts it's own words on a regular basis. If I don't catch it right away...well, you see what happens. Assert your authority over that dumb machine o' lame one |
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In article , earl8470
@hotmail.com says... wrote: So what? Around here it was a poor man's food...in the fishing communities the kids had to eat lobster day in and out... some would gladly trade their lobster sandwich for baloneyat school. Even the jails served lobster on a regular basis because it was so cheap. Actually it's pretty cheap now...roadside sellers (fisherman) charge $5.00 or less a pound. But back to your question...the secret ingredient here is...actual lobster. What's baloneyat? That's a type of school? This from Harry's little typo ferret! |
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In article ,
says... On Wednesday, January 9, 2013 9:03:57 PM UTC-4, Earl wrote: wrote: So what? Around here it was a poor man's food...in the fishing communities the kids had to eat lobster day in and out... some would gladly trade their lobster sandwich for baloneyat school. Even the jails served lobster on a regular basis because it was so cheap. Actually it's pretty cheap now...roadside sellers (fisherman) charge $5.00 or less a pound. But back to your question...the secret ingredient here is...actual lobster. What's baloneyat? That's a type of school? Baloney is the stuff that spews out of your mouth with everything post. But what is "balonyat"? |
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In article ,
says... On Wednesday, January 9, 2013 9:51:00 PM UTC-4, Meyer wrote: On 1/9/2013 8:16 PM, wrote: On Wednesday, January 9, 2013 9:03:57 PM UTC-4, Earl wrote: wrote: So what? Around here it was a poor man's food...in the fishing communities the kids had to eat lobster day in and out... some would gladly trade their lobster sandwich for baloneyat school. Even the jails served lobster on a regular basis because it was so cheap. Actually it's pretty cheap now...roadside sellers (fisherman) charge $5.00 or less a pound. But back to your question...the secret ingredient here is...actual lobster. What's baloneyat? That's a type of school? Baloney is the stuff that spews out of your mouth with everything post. Now you are really getting weird. Relax FloridaFart. That Playbook over rules me and inserts it's own words on a regular basis. If I don't catch it right away...well, you see what happens. Really? Playbook has a word "balonyat" in it's dictionary??? |
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In article om,
says... On 1/9/2013 10:19 PM, wrote: On Wednesday, January 9, 2013 9:51:00 PM UTC-4, Meyer wrote: On 1/9/2013 8:16 PM, wrote: On Wednesday, January 9, 2013 9:03:57 PM UTC-4, Earl wrote: wrote: So what? Around here it was a poor man's food...in the fishing communities the kids had to eat lobster day in and out... some would gladly trade their lobster sandwich for baloneyat school. Even the jails served lobster on a regular basis because it was so cheap. Actually it's pretty cheap now...roadside sellers (fisherman) charge $5.00 or less a pound. But back to your question...the secret ingredient here is...actual lobster. What's baloneyat? That's a type of school? Baloney is the stuff that spews out of your mouth with everything post. Now you are really getting weird. Relax FloridaFart. That Playbook over rules me and inserts it's own words on a regular basis. If I don't catch it right away...well, you see what happens. Assert your authority over that dumb machine o' lame one He has none, which is why he's Harry's little chia pet! |
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|
Enjoy that sandwich...
On Thursday, January 10, 2013 10:07:23 AM UTC-4, iBoaterer wrote:
In article om, says... On 1/9/2013 10:19 PM, wrote: On Wednesday, January 9, 2013 9:51:00 PM UTC-4, Meyer wrote: On 1/9/2013 8:16 PM, wrote: On Wednesday, January 9, 2013 9:03:57 PM UTC-4, Earl wrote: wrote: So what? Around here it was a poor man's food...in the fishing communities the kids had to eat lobster day in and out... some would gladly trade their lobster sandwich for baloneyat school. Even the jails served lobster on a regular basis because it was so cheap. Actually it's pretty cheap now...roadside sellers (fisherman) charge $5.00 or less a pound. But back to your question...the secret ingredient here is...actual lobster. What's baloneyat? That's a type of school? Baloney is the stuff that spews out of your mouth with everything post. Now you are really getting weird. Relax FloridaFart. That Playbook over rules me and inserts it's own words on a regular basis. If I don't catch it right away...well, you see what happens. Assert your authority over that dumb machine o' lame one He has none, which is why he's Harry's little chia pet! Now why do you have to be that way, Kevin? Haven't I always treated you with courtesy and respect? |
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On Thu, 10 Jan 2013 09:07:54 -0500, iBoaterer wrote:
In article , says... On Wed, 09 Jan 2013 13:52:08 -0500, Salmonbait wrote: Other than a Whopper a couple times a year, I don't eat any of that road food tho. Actually, pork heart, tongue, stomach, and even intestines are not uncommon fare. If you grew up on a farm which butchered its own meat, even in Minnesota, you probably ate all of these as head cheese, souse, chitterlings (chitlins'), or in some other form - which was most likely reconstituted. I eat scrapple so I guess strange body parts don't bother me. When I worked at Swift (Okey Street in DC) they made hot dogs and sausages right there. I never really saw anything disgusting going into the grinder. It all came off of the primals we brought in the front door. No exotic parts at all, just what you would recognize as meat. They had people monitoring the fat content and the spice packs. I assume there were preservatives in there too but hot dogs did not keep as long in those days so maybe not that much. I LOVE good scrapple! Well, folks who eat scrapple, which probably included ESAD, shouldn't **** and moan about McRibs: "Scrapple is typically made of hog offal, such as the head, eyes, heart, liver, bladder, and other scraps, which are boiled with any bones attached (often the entire head), to make a broth. Once cooked, bones and fat are discarded, the meat is reserved, and (dry) cornmeal is boiled in the broth to make a mush. The meat, finely minced, is returned, and seasonings, typically sage, thyme, savory, and others, are added. The mush is cast into loaves, and allowed to cool thoroughly until gelled. The proportions and seasoning are very much a matter of the region and the cook's taste. " http://www.urbandictionary.com/define.php?term=scrapple |
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In article ,
says... On Thu, 10 Jan 2013 09:07:54 -0500, iBoaterer wrote: In article , says... On Wed, 09 Jan 2013 13:52:08 -0500, Salmonbait wrote: Other than a Whopper a couple times a year, I don't eat any of that road food tho. Actually, pork heart, tongue, stomach, and even intestines are not uncommon fare. If you grew up on a farm which butchered its own meat, even in Minnesota, you probably ate all of these as head cheese, souse, chitterlings (chitlins'), or in some other form - which was most likely reconstituted. I eat scrapple so I guess strange body parts don't bother me. When I worked at Swift (Okey Street in DC) they made hot dogs and sausages right there. I never really saw anything disgusting going into the grinder. It all came off of the primals we brought in the front door. No exotic parts at all, just what you would recognize as meat. They had people monitoring the fat content and the spice packs. I assume there were preservatives in there too but hot dogs did not keep as long in those days so maybe not that much. I LOVE good scrapple! Well, folks who eat scrapple, which probably included ESAD, shouldn't **** and moan about McRibs: "Scrapple is typically made of hog offal, such as the head, eyes, heart, liver, bladder, and other scraps, which are boiled with any bones attached (often the entire head), to make a broth. Once cooked, bones and fat are discarded, the meat is reserved, and (dry) cornmeal is boiled in the broth to make a mush. The meat, finely minced, is returned, and seasonings, typically sage, thyme, savory, and others, are added. The mush is cast into loaves, and allowed to cool thoroughly until gelled. The proportions and seasoning are very much a matter of the region and the cook's taste. " http://www.urbandictionary.com/define.php?term=scrapple I'm sorry, just where did I "**** and moan about McRibs"?? On the contrary, I don't worry about eating innards, I worry about chemicals that the mega meat producers are putting out. |
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On 1/10/13 2:44 PM, Salmonbait wrote:
On Thu, 10 Jan 2013 09:07:54 -0500, iBoaterer wrote: In article , says... On Wed, 09 Jan 2013 13:52:08 -0500, Salmonbait wrote: Other than a Whopper a couple times a year, I don't eat any of that road food tho. Actually, pork heart, tongue, stomach, and even intestines are not uncommon fare. If you grew up on a farm which butchered its own meat, even in Minnesota, you probably ate all of these as head cheese, souse, chitterlings (chitlins'), or in some other form - which was most likely reconstituted. I eat scrapple so I guess strange body parts don't bother me. When I worked at Swift (Okey Street in DC) they made hot dogs and sausages right there. I never really saw anything disgusting going into the grinder. It all came off of the primals we brought in the front door. No exotic parts at all, just what you would recognize as meat. They had people monitoring the fat content and the spice packs. I assume there were preservatives in there too but hot dogs did not keep as long in those days so maybe not that much. I LOVE good scrapple! Well, folks who eat scrapple, which probably included ESAD, shouldn't **** and moan about McRibs: "Scrapple is typically made of hog offal, such as the head, eyes, heart, liver, bladder, and other scraps, which are boiled with any bones attached (often the entire head), to make a broth. Once cooked, bones and fat are discarded, the meat is reserved, and (dry) cornmeal is boiled in the broth to make a mush. The meat, finely minced, is returned, and seasonings, typically sage, thyme, savory, and others, are added. The mush is cast into loaves, and allowed to cool thoroughly until gelled. The proportions and seasoning are very much a matter of the region and the cook's taste. " http://www.urbandictionary.com/define.php?term=scrapple I don't eat scrapple. I'd never heard of it until we lived in Florida. |
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In article ,
says... On 1/10/13 2:44 PM, Salmonbait wrote: On Thu, 10 Jan 2013 09:07:54 -0500, iBoaterer wrote: In article , says... On Wed, 09 Jan 2013 13:52:08 -0500, Salmonbait wrote: Other than a Whopper a couple times a year, I don't eat any of that road food tho. Actually, pork heart, tongue, stomach, and even intestines are not uncommon fare. If you grew up on a farm which butchered its own meat, even in Minnesota, you probably ate all of these as head cheese, souse, chitterlings (chitlins'), or in some other form - which was most likely reconstituted. I eat scrapple so I guess strange body parts don't bother me. When I worked at Swift (Okey Street in DC) they made hot dogs and sausages right there. I never really saw anything disgusting going into the grinder. It all came off of the primals we brought in the front door. No exotic parts at all, just what you would recognize as meat. They had people monitoring the fat content and the spice packs. I assume there were preservatives in there too but hot dogs did not keep as long in those days so maybe not that much. I LOVE good scrapple! Well, folks who eat scrapple, which probably included ESAD, shouldn't **** and moan about McRibs: "Scrapple is typically made of hog offal, such as the head, eyes, heart, liver, bladder, and other scraps, which are boiled with any bones attached (often the entire head), to make a broth. Once cooked, bones and fat are discarded, the meat is reserved, and (dry) cornmeal is boiled in the broth to make a mush. The meat, finely minced, is returned, and seasonings, typically sage, thyme, savory, and others, are added. The mush is cast into loaves, and allowed to cool thoroughly until gelled. The proportions and seasoning are very much a matter of the region and the cook's taste. " http://www.urbandictionary.com/define.php?term=scrapple I don't eat scrapple. I'd never heard of it until we lived in Florida. Actually, it's Pennsylvania Dutch. Not much of it in Florida. Lots in Maryland, though. |
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|
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wrote:
On Thu, 10 Jan 2013 14:57:32 -0500, ESAD wrote: I don't eat scrapple. I'd never heard of it until we lived in Florida. That is strange. It originated in Philadelphia and Baltimore. Most native Floridans I know have never even heard of it. The only way you can buy it here is frozen. In Maryland it was in the fresh meat case with the hot dogs. (at Giant or A&P) I was introduced to it by an in-law in Florida who is a native of Philly |
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In article ,
says... On Thu, 10 Jan 2013 14:44:48 -0500, Salmonbait wrote: I LOVE good scrapple! Well, folks who eat scrapple, which probably included ESAD, shouldn't **** and moan about McRibs: "Scrapple is typically made of hog offal, such as the head, eyes, heart, liver, bladder, and other scraps, which are boiled with any bones attached (often the entire head), to make a broth. Once cooked, bones and fat are discarded, the meat is reserved, and (dry) cornmeal is boiled in the broth to make a mush. The meat, finely minced, is returned, and seasonings, typically sage, thyme, savory, and others, are added. The mush is cast into loaves, and allowed to cool thoroughly until gelled. The proportions and seasoning are very much a matter of the region and the cook's taste. " http://www.urbandictionary.com/define.php?term=scrapple Yup I just say pig noses and corn meal when people ask me what it is. Lips and assholes!! |
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In article ,
says... On Thu, 10 Jan 2013 16:05:27 -0500, wrote: On Thu, 10 Jan 2013 14:57:32 -0500, ESAD wrote: I don't eat scrapple. I'd never heard of it until we lived in Florida. That is strange. It originated in Philadelphia and Baltimore. Most native Floridans I know have never even heard of it. The only way you can buy it here is frozen. In Maryland it was in the fresh meat case with the hot dogs. (at Giant or A&P) They probably call it souse or head cheese. Basically the same stuff. Nope. |
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On 1/10/2013 2:57 PM, ESAD wrote:
On 1/10/13 2:44 PM, Salmonbait wrote: On Thu, 10 Jan 2013 09:07:54 -0500, iBoaterer wrote: In article , says... On Wed, 09 Jan 2013 13:52:08 -0500, Salmonbait wrote: Other than a Whopper a couple times a year, I don't eat any of that road food tho. Actually, pork heart, tongue, stomach, and even intestines are not uncommon fare. If you grew up on a farm which butchered its own meat, even in Minnesota, you probably ate all of these as head cheese, souse, chitterlings (chitlins'), or in some other form - which was most likely reconstituted. I eat scrapple so I guess strange body parts don't bother me. When I worked at Swift (Okey Street in DC) they made hot dogs and sausages right there. I never really saw anything disgusting going into the grinder. It all came off of the primals we brought in the front door. No exotic parts at all, just what you would recognize as meat. They had people monitoring the fat content and the spice packs. I assume there were preservatives in there too but hot dogs did not keep as long in those days so maybe not that much. I LOVE good scrapple! Well, folks who eat scrapple, which probably included ESAD, shouldn't **** and moan about McRibs: "Scrapple is typically made of hog offal, such as the head, eyes, heart, liver, bladder, and other scraps, which are boiled with any bones attached (often the entire head), to make a broth. Once cooked, bones and fat are discarded, the meat is reserved, and (dry) cornmeal is boiled in the broth to make a mush. The meat, finely minced, is returned, and seasonings, typically sage, thyme, savory, and others, are added. The mush is cast into loaves, and allowed to cool thoroughly until gelled. The proportions and seasoning are very much a matter of the region and the cook's taste. " http://www.urbandictionary.com/define.php?term=scrapple I don't eat scrapple. I'd never heard of it until we lived in Florida. Isn't ot a staple in Filthydelphia? |
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Enjoy that sandwich...
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In article om,
says... On 1/10/2013 2:57 PM, ESAD wrote: On 1/10/13 2:44 PM, Salmonbait wrote: On Thu, 10 Jan 2013 09:07:54 -0500, iBoaterer wrote: In article , says... On Wed, 09 Jan 2013 13:52:08 -0500, Salmonbait wrote: Other than a Whopper a couple times a year, I don't eat any of that road food tho. Actually, pork heart, tongue, stomach, and even intestines are not uncommon fare. If you grew up on a farm which butchered its own meat, even in Minnesota, you probably ate all of these as head cheese, souse, chitterlings (chitlins'), or in some other form - which was most likely reconstituted. I eat scrapple so I guess strange body parts don't bother me. When I worked at Swift (Okey Street in DC) they made hot dogs and sausages right there. I never really saw anything disgusting going into the grinder. It all came off of the primals we brought in the front door. No exotic parts at all, just what you would recognize as meat. They had people monitoring the fat content and the spice packs. I assume there were preservatives in there too but hot dogs did not keep as long in those days so maybe not that much. I LOVE good scrapple! Well, folks who eat scrapple, which probably included ESAD, shouldn't **** and moan about McRibs: "Scrapple is typically made of hog offal, such as the head, eyes, heart, liver, bladder, and other scraps, which are boiled with any bones attached (often the entire head), to make a broth. Once cooked, bones and fat are discarded, the meat is reserved, and (dry) cornmeal is boiled in the broth to make a mush. The meat, finely minced, is returned, and seasonings, typically sage, thyme, savory, and others, are added. The mush is cast into loaves, and allowed to cool thoroughly until gelled. The proportions and seasoning are very much a matter of the region and the cook's taste. " http://www.urbandictionary.com/define.php?term=scrapple I don't eat scrapple. I'd never heard of it until we lived in Florida. Isn't ot a staple in Filthydelphia? Yes, it is. |
Enjoy that sandwich...
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Enjoy that sandwich...
On 1/11/13 8:47 AM, iBoaterer wrote:
In article , says... wrote: On Thu, 10 Jan 2013 14:57:32 -0500, ESAD wrote: I don't eat scrapple. I'd never heard of it until we lived in Florida. That is strange. It originated in Philadelphia and Baltimore. Most native Floridans I know have never even heard of it. The only way you can buy it here is frozen. In Maryland it was in the fresh meat case with the hot dogs. (at Giant or A&P) I was introduced to it by an in-law in Florida who is a native of Philly That's our Harry, covering his **** like a cat once again. I know your life experiences are limited, and therefore you think everyone must eat the same crap you eat and at the same greasy spoons, but I've never spent more than a day at a time in either Philly or Baltimore, and scrapple was not, when I grew up in New England, a dietary staple. I don't recall encountering it in the midwest, either. As I said, I never even heard of scrapple until a trip to NE Florida. Why would I? |
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In article ,
says... On 1/11/13 8:47 AM, iBoaterer wrote: In article , says... wrote: On Thu, 10 Jan 2013 14:57:32 -0500, ESAD wrote: I don't eat scrapple. I'd never heard of it until we lived in Florida. That is strange. It originated in Philadelphia and Baltimore. Most native Floridans I know have never even heard of it. The only way you can buy it here is frozen. In Maryland it was in the fresh meat case with the hot dogs. (at Giant or A&P) I was introduced to it by an in-law in Florida who is a native of Philly That's our Harry, covering his **** like a cat once again. I know your life experiences are limited, and therefore you think everyone must eat the same crap you eat and at the same greasy spoons, but I've never spent more than a day at a time in either Philly or Baltimore, and scrapple was not, when I grew up in New England, a dietary staple. I don't recall encountering it in the midwest, either. As I said, I never even heard of scrapple until a trip to NE Florida. Why would I? Yes, I do eat at small roadfood like places, it's the real America. I've taken trips with my route intact just to eat at places in the book Roadfood. I understand that you are much too refined and sophisticated to socialize with real people. I also understand that you've lived a very sheltered life. |
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