VERY OCCASIONALLY we give you something to eat when you’re having one of those Intentionally Off Plan meals.
This is one of those.
Two sweet waffles imported from Belgium.
Fried chicken breast.
It is indescribably good. It’s 490 calories and available 24×7 so it would count as a DINNER item if it’s all you eat. Actually not too bad there.
Who’s to blame for the drastic increase in bacon prices? You are. You with your triple bacon cheeseburger. You with your bacon sundae.
via Bacon is the next lobster – You won’t be able to afford it | Savings.com.
Actually the things the writer totally missed are:
(1) The cost of producing meat continues to climb — the retail price continues to spiral upward — but the profit to the farmer continues to fall to make it not financially viable to produce meat — so the cost increases more.
(2) As long as we keep dumping so much of our production into corn for ethanol to add to gas, the cost of corn for livestock feed will continue to go up and up.
Can someone please find Jim Gaffigan and hold his hand while he hears this news? After a beef processing plant announced a recall last week of almost nine million pounds of meat “unfit for human food,” Nestlé has announced it’s pulling certain flavors and batches of Hot Pockets from the shelf. And yes, I can hear the jokes you’re making.
via Nestlé Recall: Because Even Hot Pockets Shouldn’t Contain Beef “Unfit For Human Food” – Consumerist.
This company is hard to figure out. They go up with the turkey burger and the nonfat latte (more on that drink later) at the same time they come out with cheese stuffed tater tots and cheese stuffed meat patties. Guess they’re trying to cover all the bases from health to el grande.
To taste test the turkey burger, we followed our usual practice: a taste of the whole product followed by a taste of each ingredient.
The whole thing: hmm. This tastes sort of like some kind of sandwichloaf. It feels like there’s meat in there but it doesn’t taste like there’s meat in there. Definitely missing the characteristic char Burger King imparts. We saw it being dug out of a bin, partly cooked, and put through their usual meat thing for what turned out to be 2 minutes of waiting. Which, by the way, is the name of the game at the burger king. Our #1 tip for this chain: ASK FOR YOUR FOOD TO BE MADE WHILE YOU WAIT, and tell them you don’t mind waiting for freshly cooked meat instead of partly cooked and then finished out.
The meat: Tastes a little bit like turkey, looks and feels sort of like Subway compressed chicken parts.
The bread: very sugary. Why do we put so much sugar in everything? Because you like it.
The condiments: whole lot of mayo-ketchup slurry I should have asked for it without.
The veggies: Not bad, really.
Overall: If you’re going to have Burger King, let me recommend either a Whopper or Whopper Jr, extra veggies, in lettuce for the bun. It actually tastes pretty good. The grilled chicken is better than decent too. Skip the turkey burger. Nearly as many calories as the Whopper, and no discernible taste other than condiments and bread, We’ll give it a B-.
Just to recap, Paleo eating is basically:
1. No grains
2. No dairy
3. Heavy on fruits, vegetables, and lean meats.
4. Exercise like real work.
So let’s take the health issues raised by each, individually.
4. That’s great!
3. That’s super!
2. No problem! Most of the world’s adult population is lactose intolerant. We’re the only mammal which drinks milk after childhood. There are substitutes. The plants will help with the vitamin A and sunshine will help with the vitamin D.
1. The grains thing is the only point of contention you’re likely to find. You need fiber. Whole grains have fiber. So do green vegetables. You need B vitamins. So do vegetables.
What we’d suggest for anyone doing Paleo diet is to supplement with a natural multivitamin, and consider supplemental fiber especially if they’re having BM issues. The average American is so long on protein and carbs and so short on fiber already, it’s a reasonable practice for anybody.
So in short, there’s not a big reason to object to Paleo. YMMV but I find it to be a completely acceptable and even beneficial approach.
- Paleo 101 (crossfitovercome.wordpress.com)
“In Kenji’s Food Lab tests, turkey (or, well, chicken breasts) that’s brined this way can have “a definite case of wet-sponge syndrome. Water comes out of it as you chew, giving you the illusion of juiciness, but the texture is a little too loose, and the flavor a little bland.”
The better alternative is to heavily salt the turkey overnight. The meat will still come out tender and juicy, but with a denser texture and more straight-up turkey flavor. Kenji says he doesn’t ever brine poultry, but the advanced salting could be a safeguard against overcooking.”
via The Food Lab: The Truth About Brining Turkey | Serious Eats.
This goes against the grain of what we’ve advocated here for at least two Thanksgivings, but you may want to skip the salt water soak for your turkey. We’ve had great success with brining either in a cooler or, more conveniently if it’s not cold enough to leave the cooler in the garage, brining in a brining bag, but we may just try this method this year.
We make a turkey more often than just holidays, because it’s a good, economical protein source we like to eat, so I’m pretty used to the brining process. But as this article and its embedded photos do point out, it leaves a water-filled bird with sort of squishy meat. You may want to consider this dry-brining method.
Whatever you do — turkey is not hard to cook, and it’s going to be less expensive this year, comparatively, than many other meats, so make plenty. Enjoy.
The company denied that its decision was influenced by a months-long campaign by celebrity chef Jamie Oliver to get ammonium-hydroxide-treated meats like chicken and beef out of the U.S. food supply. But it acknowledged this week that it had stopped using the unappetizing pink goo — made from treating otherwise inedible scrap meat with the chemical — several months ago.
Besides being used as a household cleaner and in fertilizers, the compound releases flammable vapors, and with the addition of certain acids, it can be turned into ammonium nitrate, a common component in homemade bombs.
This is what you were being fed at the drive thru. Had enough?
via U.S. News – McDonald’s drops use of gooey ammonia-based ‘pink slime’ in hamburger meat.