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So *that* is why those burgers taste like...crap...
Hamburger Chef Jamie Oliver Proves
McDonald’s Burgers “Unfit for human consumption” Hamburger chef Jamie Oliver has won his long-fought battle against one of the largest fast food chains in the world – McDonalds. After Oliver showed how McDonald’s hamburgers are made, the franchise finally announced that it will change its recipe. Oliver repeatedly explained to the public, over several years – in documentaries, television shows and interviews – that the fatty parts of beef are “washed” in ammonium hydroxide and used in the filling of the burger. Before this process, according to the presenter, the food is deemed unfit for human consumption. According to the chef and hamburger enthusiast, Jamie Oliver, who has undertaken a war against the fast food industry, “Basically, we’re taking a product that would be sold in the cheapest way for dogs, and after this process, is being given to human beings.” Besides the low quality of the meat, the ammonium hydroxide is harmful to health. Oliver famously coined this the “the pink slime process.” “Why would any sensible human being put meat filled with ammonia in the mouths of their children?” Oliver asked. In one of his colorful demonstrations, Oliver demonstrates to children how nuggets are made. After selecting the best parts of the chicken, the remains (fat, skin and internal organs) are processed for these fried foods. In reply to all of the bad press this process has received from Oliver, the company Arcos Dorados, the franchise manager for McDonalds in Latin America, said such a procedure is not practiced in their region. The same, it should be noted, applies to the product in Ireland and the UK, where they use meat from local suppliers. In the United States, however, Burger King and Taco Bell had already abandoned the use of ammonia in their products. The food industry uses ammonium hydroxide as an anti-microbial agent in meats, which has allowed McDonald’s to use otherwise “inedible meat.” Most disturbing of all is the horrifying fact that because ammonium hydroxide is considered part of the “component in a production procedure” by the USDA, consumers may not know when the chemical is in their food. On the official website of McDonald’s, the company claims that their meat is cheap because, while serving many people every day, they are able to buy from their suppliers at a lower price, and offer the best quality products. But if “pink slime” was really the “best quality” that McDonalds can muster in the US, then why were they able do better in Latin America and Europe? More to the point, why can they apparently do better now in the United States? These questions remains unanswered by the franchise which has denied that the decision to change the recipe is related to Jamie Oliver’s campaign. On the site, McDonald’s has admitted that they have abandoned the beef filler from its burger patties. Source: http://politicalblindspot.org http://tinyurl.com/nxu9l5x |
So *that* is why those burgers taste like...crap...
On Thu, 19 Sep 2013 18:54:26 -0400, "F.O.A.D." wrote:
Hamburger Chef Jamie Oliver Proves McDonald’s Burgers “Unfit for human consumption” Hamburger chef Jamie Oliver has won his long-fought battle against one of the largest fast food chains in the world – McDonalds. After Oliver showed how McDonald’s hamburgers are made, the franchise finally announced that it will change its recipe. Oliver repeatedly explained to the public, over several years – in documentaries, television shows and interviews – that the fatty parts of beef are “washed” in ammonium hydroxide and used in the filling of the burger. Before this process, according to the presenter, the food is deemed unfit for human consumption. According to the chef and hamburger enthusiast, Jamie Oliver, who has undertaken a war against the fast food industry, “Basically, we’re taking a product that would be sold in the cheapest way for dogs, and after this process, is being given to human beings.” Besides the low quality of the meat, the ammonium hydroxide is harmful to health. Oliver famously coined this the “the pink slime process.” “Why would any sensible human being put meat filled with ammonia in the mouths of their children?” Oliver asked. In one of his colorful demonstrations, Oliver demonstrates to children how nuggets are made. After selecting the best parts of the chicken, the remains (fat, skin and internal organs) are processed for these fried foods. In reply to all of the bad press this process has received from Oliver, the company Arcos Dorados, the franchise manager for McDonalds in Latin America, said such a procedure is not practiced in their region. The same, it should be noted, applies to the product in Ireland and the UK, where they use meat from local suppliers. In the United States, however, Burger King and Taco Bell had already abandoned the use of ammonia in their products. The food industry uses ammonium hydroxide as an anti-microbial agent in meats, which has allowed McDonald’s to use otherwise “inedible meat.” Most disturbing of all is the horrifying fact that because ammonium hydroxide is considered part of the “component in a production procedure” by the USDA, consumers may not know when the chemical is in their food. On the official website of McDonald’s, the company claims that their meat is cheap because, while serving many people every day, they are able to buy from their suppliers at a lower price, and offer the best quality products. But if “pink slime” was really the “best quality” that McDonalds can muster in the US, then why were they able do better in Latin America and Europe? More to the point, why can they apparently do better now in the United States? These questions remains unanswered by the franchise which has denied that the decision to change the recipe is related to Jamie Oliver’s campaign. On the site, McDonald’s has admitted that they have abandoned the beef filler from its burger patties. Source: http://politicalblindspot.org http://tinyurl.com/nxu9l5x That's another reason to eat mo' chicken at Chick Fillet! -- John H. Hope you're having a great day! |
So *that* is why those burgers taste like...crap...
On Thursday, September 19, 2013 5:54:26 PM UTC-5, F.O.A.D. wrote:
Hamburger Chef Jamie Oliver Proves McDonald’s Burgers “Unfit for human consumption” Hamburger chef Jamie Oliver has won his long-fought battle against one of the largest fast food chains in the world – McDonalds. After Oliver showed how McDonald’s hamburgers are made, the franchise finally announced that it will change its recipe. Oliver repeatedly explained to the public, over several years – in documentaries, television shows and interviews – that the fatty parts of beef are “washed” in ammonium hydroxide and used in the filling of the burger. Before this process, according to the presenter, the food is deemed unfit for human consumption. According to the chef and hamburger enthusiast, Jamie Oliver, who has undertaken a war against the fast food industry, “Basically, we’re taking a product that would be sold in the cheapest way for dogs, and after this process, is being given to human beings.” Besides the low quality of the meat, the ammonium hydroxide is harmful to health. Oliver famously coined this the “the pink slime process.” “Why would any sensible human being put meat filled with ammonia in the mouths of their children?” Oliver asked. In one of his colorful demonstrations, Oliver demonstrates to children how nuggets are made. After selecting the best parts of the chicken, the remains (fat, skin and internal organs) are processed for these fried foods. In reply to all of the bad press this process has received from Oliver, the company Arcos Dorados, the franchise manager for McDonalds in Latin America, said such a procedure is not practiced in their region. The same, it should be noted, applies to the product in Ireland and the UK, where they use meat from local suppliers. In the United States, however, Burger King and Taco Bell had already abandoned the use of ammonia in their products. The food industry uses ammonium hydroxide as an anti-microbial agent in meats, which has allowed McDonald’s to use otherwise “inedible meat.” Most disturbing of all is the horrifying fact that because ammonium hydroxide is considered part of the “component in a production procedure” by the USDA, consumers may not know when the chemical is in their food. On the official website of McDonald’s, the company claims that their meat is cheap because, while serving many people every day, they are able to buy from their suppliers at a lower price, and offer the best quality products. But if “pink slime” was really the “best quality” that McDonalds can muster in the US, then why were they able do better in Latin America and Europe? More to the point, why can they apparently do better now in the United States? These questions remains unanswered by the franchise which has denied that the decision to change the recipe is related to Jamie Oliver’s campaign. On the site, McDonald’s has admitted that they have abandoned the beef filler from its burger patties. Source: http://politicalblindspot.org http://tinyurl.com/nxu9l5x Then quitting eating there Krause. |
So *that* is why those burgers taste like...crap...
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So *that* is why those burgers taste like...crap...
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So *that* is why those burgers taste like...crap...
On 9/20/2013 3:28 AM, Tom Nofinger wrote:
On Thursday, September 19, 2013 5:54:26 PM UTC-5, F.O.A.D. wrote: Hamburger Chef Jamie Oliver Proves McDonald’s Burgers “Unfit for human consumption” Hamburger chef Jamie Oliver has won his long-fought battle against one of the largest fast food chains in the world – McDonalds. After Oliver showed how McDonald’s hamburgers are made, the franchise finally announced that it will change its recipe. Oliver repeatedly explained to the public, over several years – in documentaries, television shows and interviews – that the fatty parts of beef are “washed” in ammonium hydroxide and used in the filling of the burger. Before this process, according to the presenter, the food is deemed unfit for human consumption. According to the chef and hamburger enthusiast, Jamie Oliver, who has undertaken a war against the fast food industry, “Basically, we’re taking a product that would be sold in the cheapest way for dogs, and after this process, is being given to human beings.” Besides the low quality of the meat, the ammonium hydroxide is harmful to health. Oliver famously coined this the “the pink slime process.” “Why would any sensible human being put meat filled with ammonia in the mouths of their children?” Oliver asked. In one of his colorful demonstrations, Oliver demonstrates to children how nuggets are made. After selecting the best parts of the chicken, the remains (fat, skin and internal organs) are processed for these fried foods. In reply to all of the bad press this process has received from Oliver, the company Arcos Dorados, the franchise manager for McDonalds in Latin America, said such a procedure is not practiced in their region. The same, it should be noted, applies to the product in Ireland and the UK, where they use meat from local suppliers. In the United States, however, Burger King and Taco Bell had already abandoned the use of ammonia in their products. The food industry uses ammonium hydroxide as an anti-microbial agent in meats, which has allowed McDonald’s to use otherwise “inedible meat.” Most disturbing of all is the horrifying fact that because ammonium hydroxide is considered part of the “component in a production procedure” by the USDA, consumers may not know when the chemical is in their food. On the official website of McDonald’s, the company claims that their meat is cheap because, while serving many people every day, they are able to buy from their suppliers at a lower price, and offer the best quality products. But if “pink slime” was really the “best quality” that McDonalds can muster in the US, then why were they able do better in Latin America and Europe? More to the point, why can they apparently do better now in the United States? These questions remains unanswered by the franchise which has denied that the decision to change the recipe is related to Jamie Oliver’s campaign. On the site, McDonald’s has admitted that they have abandoned the beef filler from its burger patties. Source: http://politicalblindspot.org http://tinyurl.com/nxu9l5x Then quitting eating there Krause. If pink slime wasn't wholesome, nutritious and delicious, the USDA would have never allowed it to be a major ingredient in food products. (The USDA; another fine government program tasked with protecting the American people.) |
So *that* is why those burgers taste like...crap...
On 9/20/2013 8:02 AM, F.O.A.D. wrote:
On 9/19/13 10:09 PM, wrote: On Thu, 19 Sep 2013 18:54:26 -0400, "F.O.A.D." wrote: Hamburger Chef Jamie Oliver Proves McDonald’s Burgers “Unfit for human consumption” Back in the olden days Swift was a vendor for McDonalds and they served real ground beef. As time went by, quality slipped. The burgers taste like cardboard. These days I like BK if I am forced to eat fast food. Roy Rogers was probably the best. RIP There are still a few "Roy's" in the DC metro area. There's one in Solomons, about 20 miles south of here. Very nice "fast food" chicken," not gooped up with thick, fatty crust like the Kentucky Fried variety, and you can still get a decent-looking burger and fix it up the way you want. We had a big event a few weeks ago...the opening of a BK up in Dunkirk. It's drawing big crowds. :) I'm surprised that someone as health conscious as yourself partakes of greasy fried foods. Does your doctor ever order chol. and trig. tests for you? Ask him about it at your next monthly physical. |
So *that* is why those burgers taste like...crap...
On 9/20/13 12:01 PM, wrote:
On Fri, 20 Sep 2013 08:23:37 -0400, BAR wrote: In article , says... On 9/19/13 10:09 PM, wrote: On Thu, 19 Sep 2013 18:54:26 -0400, "F.O.A.D." wrote: Hamburger Chef Jamie Oliver Proves McDonald?s Burgers ?Unfit for human consumption? Back in the olden days Swift was a vendor for McDonalds and they served real ground beef. As time went by, quality slipped. The burgers taste like cardboard. These days I like BK if I am forced to eat fast food. Roy Rogers was probably the best. RIP There are still a few "Roy's" in the DC metro area. There's one in Solomons, about 20 miles south of here. Very nice "fast food" chicken," not gooped up with thick, fatty crust like the Kentucky Fried variety, and you can still get a decent-looking burger and fix it up the way you want. We had a big event a few weeks ago...the opening of a BK up in Dunkirk. It's drawing big crowds. :) Roy Rogers is owned by McDonalds. I bet it is the same meat then. I wouldn't know, since I don't order burgers at fast food joints. All I said was the burger at Roy's was "decent-looking." The three times a year we end up at Roy's down in Solomons, I order the chicken, although once this past summer, they had some tasty looking cod and I tried it. It was delicious, but it was part of a very short promotion. My wife says Burger King is better than McDonald's for burgers, but that opinion is based upon "tastings" decades ago. |
So *that* is why those burgers taste like...crap...
On Fri, 20 Sep 2013 08:38:14 -0400, Hank©
wrote: There are still a few "Roy's" in the DC metro area. There's one in Solomons, about 20 miles south of here. Very nice "fast food" chicken," not gooped up with thick, fatty crust like the Kentucky Fried variety, and you can still get a decent-looking burger and fix it up the way you want. We had a big event a few weeks ago...the opening of a BK up in Dunkirk. It's drawing big crowds. :) I'm surprised that someone as health conscious as yourself partakes of greasy fried foods. Does your doctor ever order chol. and trig. tests for you? Ask him about it at your next monthly physical. === Anyone who needs a monthly physical at age 69 1/2 is on their last legs anyway. |
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