What is the Future of Fast food
- Thread starter ibmorjamn
- Start date
I was like @Clockworkmike growing up. The beef I had was closer to well done than even medium. As I got older just kept getting more toward the rare spectrum. But it has to be pink. If it’s still that brownish color, it’s actually still cold in the middle. Can’t do that.
C-Grin
Ambassador of Wonderland
My high school was surrounded by berry and potato fields, but there was a McD’s about 12 to 15 minutes away. So once a week or so for lunch we would load 10 or so kids in Volkswagen bug and head in. Good times. We were always late back to school
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dmatthews
Ambassador of Birds
Avocado oil here...
SG John
Ambassador of Cool Guitars and Amps.
Most of it still won’t pass the Rheinheitsgebot, and can not be sold as beer in Germany.
As for fast food, haven’t touched it since the late eighties. It was evil back then. Can’t imagine what it’s like now.
Clockworkmike
Ambassador of STACKS in WV SHACKS
Against my better judgement, I do go fast food particularly during a work week because I'm from one job site to another. I try to keep it minimal and simple but still, it's fast food. I switch over to packing a lunch but after months of that you get burned out. Is it bad for me? Well God yeah it is lol I'm not fooling myself or anyone else and I'm sure I'll pay for it.
My mom used to make the steak well done, and I hated it, when I got older, I would make it myself and to this day I will not touch a well done steak,, it has to be medium rare for me.. and that’s the only way I will eat it.
Session 5
Ambassador of Strings & Wings
mcblink
Ambassador of Riffs & Spliffs
"ACKSHYUALLY..."
Steaks don't "bleed" at all.
After a cow is slaughtered, it is then skinned, gutted, head removed, and sawn in half lengthwise and hung to age in a cooler for a couple weeks, give or take.
THEN it gets butchered.
The red stuff is a protein called myoglobin. Myoglobin is a protein found in red meat that transports oxygen in the cells. As a piece of meat ages, the muscle tissue breaks down, causing the moisture/liquid and myoglobin to leak out.
If it were actually blood, most white meats would leak red too.
Guess my point is, is that any blood from the cow that gave us steaks would have been all drained long before the carcass was even butchered, and any red colored juices in your package of steaks isn't at all likely to actually be blood at all! Fear not the "blood"!
For me, it comes down to a texture/tenderness thing. How much red juices are present is irrelevant, unless it is so devoid of moisture at all that I might as well be gnawing on my boot. Then it's suddenly very relevant lol
Steaks don't "bleed" at all.
After a cow is slaughtered, it is then skinned, gutted, head removed, and sawn in half lengthwise and hung to age in a cooler for a couple weeks, give or take.
THEN it gets butchered.
The red stuff is a protein called myoglobin. Myoglobin is a protein found in red meat that transports oxygen in the cells. As a piece of meat ages, the muscle tissue breaks down, causing the moisture/liquid and myoglobin to leak out.
If it were actually blood, most white meats would leak red too.
Guess my point is, is that any blood from the cow that gave us steaks would have been all drained long before the carcass was even butchered, and any red colored juices in your package of steaks isn't at all likely to actually be blood at all! Fear not the "blood"!
For me, it comes down to a texture/tenderness thing. How much red juices are present is irrelevant, unless it is so devoid of moisture at all that I might as well be gnawing on my boot. Then it's suddenly very relevant lol
Session 5
Ambassador of Strings & Wings
For all you BQers
Grilled meats©Unsplash / Emerson Vieira
Are you a fan of grilled meats? You may want to rethink your cooking habits! Results from one study demonstrated that individuals who routinely eat grilled beef, chicken, or fish are more likely to develop hypertension.
Researchers found that the chemicals produced by cooking meats at high temperatures lead to an elevated risk of developing high blood pressure.
Grilled meats©Unsplash / Emerson Vieira
Are you a fan of grilled meats? You may want to rethink your cooking habits! Results from one study demonstrated that individuals who routinely eat grilled beef, chicken, or fish are more likely to develop hypertension.
Researchers found that the chemicals produced by cooking meats at high temperatures lead to an elevated risk of developing high blood pressure.
I’ve read the same things Norm. See my previous comment on bacon.
Many times I do an “oven fry.” Prepare the fish or potatoes or whatever same as if I was going to deep fry. Lay it out on a baking pan. Drizzle some melted butter or olive oil over the battered whatever. Bake in 450 degree oven. Just as crisp as if deep fried and way less greasy. Potatoes (fry’s) I toss with olive oil and seasoning. Spread on pan and bake.
Session 5
Ambassador of Strings & Wings
Don't think that's any better for you. Not all is what meets the eye...I will keep eating red meat, you need it, I know my Aunt is retired Nurse..
Yeah. I’m a carnivore. It may be killing me…. but I can accept that.
C-Grin
Ambassador of Wonderland
I'm not a doctor but I stayed at a Holiday In Express last night
