Beef or not beef? McDonald's and Burger King

[broberfett]

Be nice.

Guess I should've added some smilies?

I have lost weight. You don't need to add smiles. You can just say what you are thinking and just say,"Fuck you!"-since you are being a dick.

 

[{ Emilia }]

Be nice.

Guess I should've added some smilies?

I have lost weight. You don't need to add smiles. You can just say what you are thinking and just say,"Fuck you!"-since you are being a dick.

Was that really necessary since I've already clarified that I only meant it as friendly banter and that I was happy to get some in return?

You called me something I don't even have. :/

It's not even TNZ!

 

[RJDiogenes]

Be nice.

Guess I should've added some smilies?

I have lost weight. You don't need to add smiles. You can just say what you are thinking and just say,"Fuck you!"-since you are being a dick.

Please, no Flaming. That was uncalled for even if she were serious. Any more comments like that will get you a Warning.

 

[{ Emilia }]

I had the same thought as Emilia (except without the snotty U.S. bashing).

Oh, come on, lol. Brighten up. You're welcome to start making fun of Europeans. I don't mind some friendly banter.

I know, I know. No offense intended (and none taken).

I wish I could argue with your point but when I walk down the street I see lots of evidence of Americans making poor diet (and other) decisions.

Yeah, to be fair it happens in Europe, too. Although we would obviously never admit that.

 

[edisraf]

I had a hamburger tonight from Burger King...Hamburger's entry says: Wheat, Soy. Soy? What part is soy?

I have a book on sausage making. (Great Sausage Recipes and Meat Curing by Rytek Kutas. He has three sausage kitchens in Las Vegas Nevada, and no, he is neither a relative nor a friend, although I did call him once because the sausage stuffer I bought from his company was "faulty." He explained to me that it wasn't faulty and to just to use more water when making the sausage, even pouring water into the stuffer. I found him to be both pleasant and helpful. He died some years back but his books are still available.) He talks about adding soy protein concentrate or powdered milk to the sausage to bind it together and help it retain moisture. He also mentions that restaurants add these things to their hamburgers to make them plump and juicy.

I have used both and prefer the soy. Milk power tends to make the finished product sweeter.

That is probably the soy that shows up on the ingredients in the burgers.

The USDA both permits this addition and regulates it. The finished product can contain a maximum of 3.5% soy. Not sure if that is by weight or by volume.

And technically, BK is telling the truth. The claim is 100% beef! 100% of the meat part of the burger is beef. (As far as we know). But they could not say their burgers are 100% meat; that would not be true. It also contains soy, salt and pepper and, who knows, maybe other enhancers. But the meat part is all beef.

raf

PS Did you hear about the butcher who backed into a meat grinder? He got a little behind in his work.