djohnson22's Profile
McDonald's Happy Meal-Takes a lickin' and keeps on...whatever [moved from Food Media and News]
why would you assume that they would be leaving something out if they go to the trouble of listing additives in other items (i.e. the anti-foaming agents in the McNuggets)?
I would venture to guess that the turnover rate on the beef patties is high enough that they do not need preservatives in the patties - unlike the supermarket frozen patties the you mentioned previously...
I figure they likely added the "no fillers, no extenders" bit as a result of being accused/asked about it frequently - it is one of the questions on their Products FAQ...
Really just playing devil's advocate here as I do not particularly like the taste of McDonalds hamburgers either... more particularly I don't like the after-taste. On the rare occasion that I stop at McDonalds it is in the morning, for a sausage McMuffin with egg - which is an even rarer occasion now as I have found a better egg and sausage sandwich if I need to grab something on the way to work in the morning
Looking for places around Concordville-Brandywine area
Thanks you again to all for the suggestions! We ended up only making it to the Half Moon in Kennett Square, which was excellent.
McDonald's Happy Meal-Takes a lickin' and keeps on...whatever [moved from Food Media and News]
"...she's only discussing what constitutes the beef in her statement and the composition of the pattie. Obviously she's not going to start talking about all the other things that go into the final product"
So, in your mind, they are pumping their beef patties full of preservatives sometime between the freezer and cooking?
Ingredients of the McDonalds plain hamburger (from the nutritional information page on their website):
Hamburger
Serving Size: 3.5 oz (100 g)
Ingredients (Allergen statement in ALL CAPS.)Back To Top
100% Beef Patty
100% pure USDA inspected beef; no fillers, no extenders. Prepared with grill seasoning (salt, black pepper).
Regular Bun
Enriched flour (bleached wheat flour, malted barley flour, niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid, enzymes), water, high fructose corn syrup, sugar, yeast, soybean oil and/or partially hydrogenated soybean oil, contains 2% or less of the following: salt, calcium sulfate, calcium carbonate, wheat gluten, ammonium sulfate, ammonium chloride, dough conditioners (sodium stearoyl lactylate, datem, ascorbic acid, azodicarbonamide, mono- and diglycerides, ethoxylated monoglycerides, monocalcium phosphate, enzymes, guar gum, calcium peroxide, soy flour), calcium propionate and sodium propionate (preservatives), soy lecithin.
CONTAINS: WHEAT AND SOY
Ketchup
Tomato concentrate from red ripe tomatoes, distilled vinegar, high fructose corn syrup, water, corn syrup, salt, natural flavors (vegetable source).
Mustard
Distilled vinegar, water, mustard seed, salt, turmeric, paprika, spice extractive.
Pickle Slices
Cucumbers, water, distilled vinegar, salt, calcium chloride, alum, potassium sorbate (preservative), natural flavors (plant source), polysorbate 80, extractives of turmeric (color).
Onions
Chopped onions.
Food ExchangesBack To Top
2 carbohydrate, 1.5 medium fat meat
Note: Nutrient contributions from individual components may not equal the total due to federal rounding regulations. Percent Daily Values (DV) and RDIs are based on unrounded values.
** Percent Daily Values (DV) are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
To customize menu items that display components:
* Remove components by unchecking the box next to the component. Then click the Recalculate button.
* Add back components by checking the box next to the component. Then click the Recalculate button.
The nutrition information on this website is derived from testing conducted in accredited laboratories, published resources, or from information provided from McDonald's suppliers. The nutrition information is based on standard product formulations and serving sizes. All nutrition information is based on average values for ingredients from McDonald's suppliers throughout the U.S. and is rounded to meet current U.S. FDA NLEA guidelines. Variation in serving sizes, preparation techniques, product testing and sources of supply, as well as regional and seasonal differences may affect the nutrition values for each product. In addition, product formulations change periodically. You should expect some variation in the nutrient content of the products purchased in our restaurants. None of our products is certified as vegetarian. This information is correct as of October 2010, unless stated otherwise.
SPLENDA® No Calorie Sweetener is the registered trademark of McNeil Nutritionals, LLC
EQUAL® 0 Calorie Sweetener is a registered trademark of Merisant Company
Odd Cooking Shows
I think the biggest appeal about the Urban Peasant was the insistence that cooking at home is not rocket science. If you don't have an ingredient that a recipe calls for (or don't like a particular ingredient), leave it out or substitute something else. You don't have to perfectly chop, dice, julienne, an onion (or whatever) to make a perfectly edible meal...
Both James Barber and Martin Yan's shows got me interested in cooking shows, and cooking
Summit Golden Belgian Ale at Punch on tap
or, perhaps the similar Surly hinted at could be Surly Abrasive...
Looking for places around Concordville-Brandywine area
Excellent looking list built up here. Thanks all! Should there be any other particularly good options that haven't been mentioned yet please don't hesitate to jump in. Cheers!
Fresh Lobster in the Cities and Good meaat
I think you will have a difficult time finding a 3 pound lobster around here - on the whole we typically only see 1 1/2s (quarters). According to their website (http://www.jaxcafe.com/2010specials.php)Jax has "live lobster Sunday": 1 1/2# lobster for $30
Looking at Capital Grille's site (http://www.thecapitalgrille.com/menu/dinnerMainCourses.asp?) they claim to have 2, 3, and 4 pound fresh lobster available...
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Capital Grille
801 Hennepin Avenue, Minneapolis, MN 55402
Looking for places around Concordville-Brandywine area
Thanks bignickpsu. Have had mexican in the back of my head with this request - but have been uncertain about it as an option since mexican restaurants can be really hit or miss. Will add this to the list of options
Looking for places around Concordville-Brandywine area
fantastic! These are looking like really great options! Currently liking the looks of High Street and Four Dogs.
Please keep the suggestions coming... RC51Mike I tend to agree with you on the English/Irish pub thought, but could be tempted if there are any that are particularly excellent
Looking for places around Concordville-Brandywine area
Hi all. Will be in the Concordville-Brandywine area in September with some friends from the UK and wondering what is really good in the area. Prefer Non-Smoking places. Anyplace with a really good beer selection would definitely not go amiss. Thanks
Sashimi Grade Fish/Seafood
I also recommend Coastal Seafoods for any sashimi grade seafood. True, Lunds/Byerly's has sashimi grade labeled tuna on hand most of the time but it is carbon monoxide treated (which is why it has the pink color instead of a more ruby-red). Carbon monoxide hinders oxidation of the fish, so the color does not change as the fish degrades with age... carbon monoxide does not hinder the rate at which fish goes bad...
Are there any good Mom & Pop restaurants in the western suburbs?
sadly Black's Ford appears to be out of business...
MSP - Suggestions for some decent drinks and grub near UM
I would also go with Big10 for the overall combination of beers, good food (though can't say on anything beyond their subs as that is all I have eaten there over the last 20 years), and laid back atmosphere with no hipsters.
While all of the other suggestions are good too, I don't think any of the others come as close to fulfilling all of your states wishes - Stub and Herb's is probably the closest but never spent much time there (they do have a really good beer selection these days though)
Oysters in Minneapolis
KTFoley is correct here: Sea Salt was started up and is run by a couple of former Coastal employees who left specifically to start up Sea Salt. The only other connection that Coastal has with Sea Salt is as a supplier
Oysters in Minneapolis
I agree with Foureyes137
Minneapolis is, ironically, ideally situated for fresh oysters (and seafood in general), from *both* coasts.
Chow from MPLS to Chicago
if you care to venture into Madison (providing you get there by lunchtime), I would recommend TeddyWedgers at 101 State Street
(very near the capital building). Very popular cornish pasty shop and right up there on the cheap/inexpensive scale. And very quick in and out, providing there isn't a long line
More help for jfood from MSP Hounds
I'll second the Tam-Tam's recommendation. So much good stuff, but if I were to be forced to name just one remarkable item it would be the ginormous ribs
Last Restaurant Standing- Final couples **SPOILERS**
but, in the dinner party episode, while James and Alisdaire came off badly at the start the food and service appeared to have made up for it (despite not having enough wine). All of the couples on that episode seemed to have had similar high points and low points... BUT the Welsh Wok couple (Peter and Laura) sank their chances of continuing on when Peter said at judge's table that he didn't feel he had the authority to tell his staff what to do and/or really take charge in his kitchen. This was an issue from the beginning and Peter showed absolutely no improvement on that issue. Where as James and Alisdaire, despite many crashing mistakes, have generally made improvements and shown an ability to learn from their mistakes. And they are actually showing that they passionately want this - the last few episodes they have faced criticism and owned up to their mistakes with confidence and "fire". Compare that to the first several episodes when they both looked totally dejected and defeated when facing Raymond (James couldn't even look at Raymond when he was being criticized)
[MSP] 3/50 Project: Grassroots Economic Stimulus--which three local restaurants will you chose?
Wow - I stopped in at Reuan Thai a few times several years ago... was just thinking about that place last week, wondering if they were still open.
Last Restaurant Standing 3/31
The Welsh Wok Team (Peter and Laura) was not specifically worse than the boys (Alasdaire and James) - each obviously had their high points and low points throughout the challenge. BUT, when "accused" of not being very good at preparing/plating the meal by both Tim AND Inspector David, Peter did not defend himself at all (and was called out on it by Raymond), and then Peter totally sealed his fate, I believe, when he said that he didn't feel he had the confidence or authority to give orders to his staff. This has been an area of concern for Raymond from the beginning.
No, they never addressed how the meat was butchered.
Last night's episode the teams had to market their restaurants by giving public cooking demonstrations as a means of bringing more people in to their restaurants...
Mexican in Waukesha County, WI
I've only had the chance to go there once (so far), but I thought La Estacion was pretty good - and really reasonably priced!
Flan in western MSP
Yes, there used to be. I am blanking on the name of it now, but it has been gone for a few years now. In its place is Woody's Grille. On Carlson Parkway at 494
Flan in western MSP
you guess correctly Enso, Barbette and Lucia are both in Uptown, near Calhoun Square.
Within miles of 494/394 intersection, there is not much that I can think of off hand. *Maybe* Big Bowl at Ridgedale
*Maybe* ThanDO at Minnetonka Blvd and Texas Ave (actually just west a bit from Texas Ave) I think that falls within the mile range...
Sadly there isn't much in the way of Vietnamese restaurants out in that neck of the woods... at least not that I recall running across
Oh Shit, Kashi!
umm... curious how you figure that. Being diabetic too, I also spend an inordinate amount of time looking at nutrition labels... I see no evidence of high amounts of sugar in the majority of Kashi products, apart from the GoLean Chewy Bars which are pretty high up there on the carb count. the majority, that I have seen are in the 1 to 2 carb range (15 to 30g (averaging about 21g)), with about 7 to 9g of that being sugars...
MSP: Q Fanatic BBQ and Grill
This was a pile of meat stuffed into a french or italian roll - as previously stated. As for the meat, I would venture to guess that they chop the tips off and then give it all a rough chop. There were a few bits of cartilage in my sandwich that were pretty consistent with with rib tips I've had before (note: the cartilage bits were pretty small, and maybe 3 or 4 total - though I suppose this could be random depending on the day/sandwich)
Last Restaurant Standing: Rest Area Challenge [Spoilers]
The forgotten Carrot Cake: as I recall, neither of them really knew anything about baking. Didn't the "narrator" say that the guy actually charged with baking had no experience at baking? And the impression I got was that Scott didn't really have any idea either, based on them saying that he simply multiplied the the recipe by x-amount and figuring the baking time would be directly correlated...
MSP: Q Fanatic BBQ and Grill
I finally had the chance to stop in here today (as I noticed that they are now open for lunch - when they first opened their hours were 3 til 10 or 11).
Like EoS I had the daily special, which just happened to be the rib tip sandwich. I opted to go with the Spicy Pepper Vodka BBQ for the sauce option. My sauce was not on the side, but fully covering the rib tips - and I couldn't have been happier: it was delish! I echo everything that EoS said about it: tender meat, roll that holds up but doesn't make your jaw ache for chewing.
For me the jury is still out on the cole slaw - the cabbage was fabulous, but it was swimming in dressing...
I look forward to return visits
MSP: Solera recs
I was just there last night:
The oxtails are still on the menu, as are the albigondas. I didn't look on the menu, but I thought I saw some chorizo burgers going out to someone.
My dining companion and I ordered the Seasonal Tasting menu, from which you receive 8 "courses" for $29 per person (minimum 2 people). There are also Nuevas and Traditional Tasting options.
MSP: Fasika chowdown report
A couple of quick tasting notes:
I agree on the Mojo Asa - though I think the stand out (and largely overlooked) part of that dish was the rice. I think it could easily have been the tastiest rice I have had anywhere!
The "meat on the bone" offerings ( one on the Lamb platter and the Doro Wot) was fantastically tender, there was absolutely no need for any utensils to pull the meat off the bone. Wow!
I may have more later when I have more time to devote to typing, but those were my stand outs
