What is Digg?171 Comments
- inactive, on 10/12/2007, -15/+63McStfu
- inactive, on 10/12/2007, -37/+83*****
- etruscan, on 10/12/2007, -15/+49McDugg.
- Cmain, on 10/12/2007, -17/+46He's a bit chunky, eh?
- chad78, on 10/12/2007, -5/+33quoting chicken101 "Sorry - but even the most sterile environments will allow bacteria to grow on food."
Not true.
In the world of food preparation there is something known as the "Food Danger Zone". That range is anything between 40 and 140 degrees Fahreinheit. That is because bateria and other food-borne microbes can only survive in that range. As long as your food is kept out the danger zone, (under 40 or above 140) it can be kept for a very long time. Even in the food danger zone of 40 - 140 degrees, your food is safe for at least 2 hours. So food can be left at a toasty 100 degrees, or a cool 45 degrees for up to 2 hours, and still be served safely. After that 2 hours, then it should be tossed out. Most restaurants won't let the food get close to that 2 hour mark, out of a generous caution to food quality and customer safety.
http://www.cfsan.fda.gov/~dms/a2z-d.html
So, if these warming bins are above 140 - the food can be properly and safely stored there all day long, and be perfectly healthy. It's not really a matter of cleanliness (although that is important too) - it's a matter of degrees. - inactive, on 10/12/2007, -6/+29Mirrored:
http://www.epicconstructions.com/mirror/mcd/ - nessup, on 10/12/2007, -1/+20OpenDonalds anyone?
- ehmjay, on 10/12/2007, -2/+18The special sauce recipe alone is worth the digg. Proves that it aint so special afterall!
- YellowBook, on 10/12/2007, -2/+18I started at McDonalds five years ago. One day I''ll get to work on fries.
- Urusai, on 10/12/2007, -8/+23Many of these recipes are "old" ones. I wager their current recipes are more like:
McNastyburger
1 lb tofu
1 lb lard
4 tbsp MSG
Put ingredients in congelation drawer. Magic gnomes will change the consistency of the tofu to mimic meat, buns, etc. Remove from drawer, wrap in paper, place under heat lamp for 4-6 hours until somebody offers you $2.99 for it. - mateo60, on 10/12/2007, -2/+16The "Big n' Tasty" is neither big, nor tasty.
- inactive, on 10/12/2007, -1/+12I used to work at a McD's. The 'warming trays' had timers on them that went off after the food had been there for 15 minutes but usually the manager would just hit the alarms and leave the food in there to reduce 'waste'.
- bouche, on 10/12/2007, -4/+15I've got a hankering for a Quarter Pounder with cheese after reading this. Check out the wikipedia article on MSG if you're interested in finding out the in's and out's of this mysterious substance...
http://en.wikipedia.org/wiki/Monosodium_glutamate - SoulMaster2, on 10/12/2007, -1/+12I have a dream...
- binky79, on 10/12/2007, -4/+14Digg Effect? Already?
Google Cache
http://72.14.203.104/search?q=cache:xL1rng4Hx7UJ:www.mr-imp.net/~dcf/reposit/doc/_a_classer/recettes_macdo.html - mlkmnz, on 10/12/2007, -8/+18I love all the conspiracy theories about how dodgy fast food is, however I don't really care. Did you know that meat comes from dead animals?
When you're drunk or stoned that re-constituted garbage seems to taste marvelous. - phucku2, on 10/12/2007, -3/+13Try the original PDF, the HTML version is *****: http://vida.casorati.com/imx/4e.pdf
Can I just add that the only reason you'd eat this junk is becuase you have no time and you want to punish your stomach for being hungry. Anyone organised enough to be able to pull these off could surely cook something much better. If you kinds insist on Mickey D's just beat them until they stop. - christoscamaro, on 10/12/2007, -5/+14I don't know why anyone would want to totally re-create a mcdonalds burger personally.
Still, I dugg it because it's an interesting read. Big x-tra? never heard of that one. - Obvioustroll, on 10/12/2007, -7/+15You might want to read the article. The "risks" of MSG are a myth; it's an extract of certain beets and sugar cane used in Asian food the same way sugar is an extract of certain beets and weeds that we like to dump in our coffee.
The reason it tastes so good is that, like sugar, our tounge has special receptors just for MSG.
It has also been shown to be safe, over and over, by the American and European health agencies. - bouche, on 10/12/2007, -0/+8an old landfill perhaps. I don't think they've decomposed.
- aiwha, on 10/12/2007, -0/+7"The "risks" of MSG are a myth"
I sure wish that was true. I get a severe migraine from eating MSG. Horrible pain, numbness of one side of the body, tunnel vision, all that fun stuff. I can handle a little, but I don't risk it. I could probably eat a handful of Doritos or a bite or two of chinese food. I don't wanna be stuck in bed for a day or two because of it though.
Just because it is not that common does not mean that it doesn't happen. Most people can eat it and be fine, and that is great. Good for them. I don't have any problem with MSG exsisting. I would like it to be properly identifed on labels though. As of now it is not. - Rigbymatt, on 10/12/2007, -1/+8Chad78 reminds me of my job training.
- Jonsey, on 10/12/2007, -1/+7Same as the Big N Tasty in the US. It's the Big Xtra in Canada and likely other places.
- Klyith, on 10/12/2007, -0/+6The worst side effect of the demonization of MSG is that a lot of foods that dropped it from their ingredients replaced it with a ton of extra salt. One of the flavors that MSG helps enhance is salty ones, so you can use just a little bit of it to cut down on the actual salt content of your food. In fact traditional Chineese cooking never *added* pure salt to any recipies -- they used only vegtables that were pickled or preserved in salt, condiments like soy sauce that contian salt, and MSG.
There may or may not be people who have problems from eating foods with MSG addatives, but there are a hell of a lot more people who have bad health from eating way too much salty foods in their diet. - Thrashtastic27, on 10/12/2007, -0/+6Yeah, but how old are you? These are meant to create the McDonalds experience from the 50's to 70's. Being born in 1986 myself, I have no clue what that tastes like, could be a little better. Personally, I'm not a fan of anything from McDonald's.
- blahblah, on 10/12/2007, -8/+14I agree. Fast food in general is disgusting, but the few times I have ever eaten at McDonald's, I became physically ill after eating their 'food.' (Wendy's or Burger King are superior to McDonald's if you have to eat fast food) And if you ever come back to the States after being in Europe for a while, if you eat any fast food the first few days, it will seemingly have no flavor whatsoever. If you ask me, fast food is psychologically addictive.
- Drood, on 10/12/2007, -1/+7I lived in England for 25 years, then moved to this side of the Atlantic, and saw little difference in the fast food, so I call shenanigans on your claims.
- Xentrion, on 10/12/2007, -1/+6Hmmm.... Why is this being dugg to death if the BlueHippo site is still well : /
DAMN BLUEHIPPO AND THEIR GOOD BANDWIDTH. - jasqwerty, on 10/12/2007, -0/+5"These crystals, when tasted..."
Science used to be fun, now you'll get fired for this kind of 'research'. - bigpeeler, on 10/12/2007, -4/+9Ahahahahah..."congelation drawer." Folks, we have today's winner in the "Phrase Of The Day" contest. Good night and drive safely.
- ndm007, on 10/12/2007, -0/+4http://cgi.ebay.com.au/IP1-Foam-Burger-Pack-Takeaway-Container-Box-of-400_W0QQitemZ7585134387QQcategoryZ105834QQcmdZViewItem
- chicken101, on 10/12/2007, -9/+13"What most stores are doing now is disgusting. They pre-cook the meat and toss it in a tub that is a "warming
drawer". They also keep the buns warm that way. Then they make your burger when you order it.
Sorry - but even the most sterile environments will allow bacteria to grow on food. If you have recently found
yourself having to run to the toilet, sit down, and evacuate yourself like Jeff Daniels did in the movie "Dumb
and Dumber" about an hour after downing a Big Mac? it is because the food sits there too long.
Turns out, the heat lamps weren't that bad. At properly managed McDonald's stores, the food was thrown out,
or "wasted" after 10 minutes wrapped under the heat lamps. Now a days... who knows how long the meat
patties are festering in an incubator they call a "warming drawer"?"
That's pretty much why I never eat at McDonald's or any fast food places. - jasqwerty, on 10/12/2007, -1/+5And I think your psychological bias is physically damaging you more than anything else...
Are you actually saying they throw more spice in the European fast food chains? - Berkana, on 10/12/2007, -0/+4Pardon my pet peeve, but MSG is not "evil". MSG is monosodium glutamate, which dissociate into a sodium ion and a glutamate ion in the presence of water. Nobody is alergic to this. I guarantee it.
How can I be so sure? Because nobody is alergic to sodium; it's an essential mineral and electrolyte in the human body. And believe it or not, glutamate is *the most abundant neurotransmitter in the human body*. I guarantee you that no a single person on earth is alergic to the most abundant neurotransmitter in their own bodies! Even the anti-MSG folks admit that the sodium and glutamate in MSG are chemically indistinguishable from the sodium and glutamate found in tomatos, walnuts, and parasean cheese.
Sodium and glutamate are found in high concentrations in most of the foods we eat due to their natural presence. Slow cooked and stewed meat is so delicious even if it is not heavily spiced largely due to the fact that slow cooking proteins that contain the amino acid glutamine causes glutamine to break down into glutamate. In other words, MSG is a safe way to enhance flavor.
(BTW, MSG is currently made from yeast extracts, if I remember correctly. It used to be extracted from kelp.)
If you want to read a comprehensive article on the history of the MSG food scare, take a look at this piece:
http://observer.guardian.co.uk/foodmonthly/story/0,9950,1522368,00.html - antron, on 10/12/2007, -0/+4To get MSG at the store, look for Accent seasoning in the spices section.
It's straight up MSG. Mmm. - jasonhazel, on 10/12/2007, -0/+4@Thrashtastic27: naw, it's not hard to get the holes... it takes five bullets to fully kill the rat.
- camintmier, on 10/12/2007, -1/+5Aah, they have the holyest of holy, the McRib... I haven't been able to get one of those in a while around where I live..
- zodieman, on 10/12/2007, -0/+4Screw McDonalds recipes: we need the Cinnabom recipe. Those things are like crack.
- inactive, on 10/12/2007, -0/+3"It's the Big Xtra in Canada and likely other places."
Yeah, but do you know what they call a quarter pounder with cheese in France? :P - twisterX, on 10/12/2007, -3/+6Mirror here also. :)
http://www.freewebs.com/twister2/Mcdonalds.htm - elitexero, on 10/12/2007, -1/+4http://rapidshare.de/files/16327104/McDonalds_Recipes.nfo.html
- SP33DFR34K, on 10/12/2007, -0/+3In-n-Out > McDonalds
Sadly the mid-west and east coasters probably do not know what In-N-Out is.
Must try for the 100 patty burger!
http://supersizedmeals.com/food/article.php/20060125050438458 - Berkana, on 10/12/2007, -0/+3As for why anyone would want to make McD's food at home, that beats me. And if you're still afraid of MSG, let me introduce you to a substance you should really be afraid of. It's called DHMO (dihydrogen monoxide). It corrodes metal, and has been found in cancer tumors, acid rain, and its vapor is the principle greenhouse gas in our atmosphere. . .
- inactive, on 10/12/2007, -0/+3Did you actually read any of the recipes?
The burger for example:
"1 Pound ground chuck (80% lean)
10 Small hamburger buns
10 Hamburger dill slices
10 teaspoons dried, chopped onion
McDonald's Hamburger Seasoning
Mustard, Ketchup"
Where is the poison in there, exactly?
I was actually supprised how simple alot of these were, I'm sure it's alot worse in the modern recipes, but I don't believe for a second it's as bad as everyone makes out
Most people think McDonalds tastes nice, deal with it - thomashallock, on 10/12/2007, -0/+3@aiwha,
I believe that MSG was only recently classified as "spice", allowing food labels to call it just that instead of by its name. - bouche, on 10/12/2007, -2/+5yeah, these have been floating around for years....but it's always good to get a new look at them every once in-a-while.
- Freegoo, on 10/12/2007, -0/+3Ask and ye shall receive!
http://www.recipezaar.com/27493
Amazon sells some awesome books by Todd Wilbur called Top Secret Recipes. Buying them used you can get them for a few bucks. - ZekeSulastin, on 10/12/2007, -1/+4Actually, the recipes listed here are primarily their older ones - as noted in the article itself, McDs changed a LOT of their recipes to ones deemed inferior by the author ...
"Recipes based on the old McDonald's production methods of the '50s, '60s and '70s. These recipes are what made McDonald's famous!" - randjamal, on 10/12/2007, -0/+3Nope, just a cook.
- randjamal, on 10/12/2007, -0/+3The article states that 80/20 ground beef and ground chuck are the same thing. Not true. Ground chuck is meat exclusively from the chuck primal, while ground beef could be taken from anywhere on the cow. It should have the same fat content, but it will have a slightly different taste, depending on which primal the ground beef is taken from.
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