Big McStake

[wagyl]

This news just in.

This is a Big McStake. Don't do it, boys and girls. For the love of all that is good and holy, just don't!

I can live with pork-product-origin-extact-flavoured textured vegetable protein bits. I can also live perfectly happily without them.

It is this thing they seem to want to call cheese which is the issue.

Lies. All lies.

[Russell]

What's wrong with mayonnaise?

[wagyl]

Mayonnaise would have been good. This was not. This was that yellow-orange plastic cheese-like matter, which you can feel crushing your heart and your soul as you try to eat it.

[nikoneko]

Yeah my tiny little wife decided she wanted to try those and the previous double beef burger egg and steak sauce concoction that Dr. Frankenstein stirred up in his Japanese lab for whatever reason two weeks ago. The look on her face at dinner was priceless. "No thank you I don't think I will eat more today." I tried just a couple of the fries and well.. I digress but when I was in high school I worked at a movie theater and we used to mix juice from the Jalapeños for nachos into the cheese for the nachos and then take dabs out of it when we had time. That stuff was AOC certified cheese compared to this.

The whole campaign is a total affront to all the great diner meals I have had over the years in アメリカ haha.

[Russell]

So, what are those chunky bits on top?

[nikoneko]

[wagyl]

Do you mean the "Bacon Flavor Topping" (as opposed to 'bacon')? That sachet had an ingredients list, from memory textured vegetable protein (i.e. spun soy fibres), oil/fat, salt, pork-derived-extract flavouring, sugars, preservatives. The "Cheese Sauce" (as opposed to 'cheese') surprisingly didn't have an apparent ingredients list, but they claim that it has dairy and egg products in it on their allergen listing.

[Russell]

Hmm. There is one country in the world where this will be considered a delicacy. I let you guess which country...

[Coligny]

So, what are those chunky bits on top?

Bacon bits.

[Doctor Stop]

"Bacon" bits.

[Coligny]

"Bacon" bits.

Remind me of the "orange drink" from valor brand...

Which is technically true... That sweetened water is orange tinted . But not linked to the fruit in anyway...

[matsuki]

Mayonnaise would have been good. This was not. This was that yellow-orange plastic cheese-like matter, which you can feel crushing your heart and your soul as you try to eat it.

Is cheddar not considered cheese in AUS? I know this MCFake shit is pretty nasty but last time I made nacho cheese from scratch, the color wasn't much different.

[wagyl]

I think I speak for people there when I say that there is a distrust of exoticly coloured cheese.

It is well known, but this is the bog standard crap cheddar cheese there, not nearly so colourful.

All about cheddar cheese and colour.

[Coligny]

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[Wage Slave]

From the Coon website linked above:

Australia has always had the best natural produce on earth .........This is probably why they started calling us "The Lucky Country" in the first place."

[wagyl]

Lucky enough to be jingoistic and so lucky their tongues don't fit in their mouths.

[Coligny]

From the Coon website linked above:

Australia has always had the best natural produce on earth .........This is probably why they started calling us "The Lucky Country" in the first place."

Time for a repost maybe...

image.jpg

[Coligny]

Then again...

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[matsuki]

I think I speak for people there when I say that there is a distrust of exoticly coloured cheese.

It is well known, but this is the bog standard crap cheddar cheese there, not nearly so colourful.

All about cheddar cheese and colour.

Couldn't be more appropriate...

[IparryU]

I think I speak for people there when I say that there is a distrust of exoticly coloured cheese.

It is well known, but this is the bog standard crap cheddar cheese there, not nearly so colourful.

All about cheddar cheese and colour.

Couldn't be more appropriate...

epic post there my friend!

[wagyl]

The one that always gets me is the thickener/stabiliser Xanthan gum, very widely used.

You know that black slime that you get on old cabbages you forgot in the corner of the crisper? Yeah, that's the one. Who ever thought "Hey, let's put this in FOOD!"?

[yanpa]

What is wrong with polysaccharides secreted by the bacterium Xanthomonas campestris?

[6810]

Yeah, I mean, I heard that plants grow in dirt, too. You seen the amount of microorganisms eating and shitting each other out in that stuff? All in the name of growing a vegetable. Luckily there's a natural and healthy solution! Poison and lots of it! S'all relative.

[Coligny]

Don't tell him aboot traditionnal cheese...

Or gamy meat (faisandee)

[Coligny]

On a side note, is beef jerky supposed to be any good ?

Every zombie/survivalist/"the FEMA will kill you and your loved ones" novel tout it as the best thing ever made...
But...
The stuff I bought would make a rat vomit...

[matsuki]

On a side note, is beef jerky supposed to be any good ?

Every zombie/survivalist/"the FEMA will kill you and your loved ones" novel tout it as the best thing ever made...
But...
The stuff I bought would make a rat vomit...

Hell yeah...but despite me agreeing with the Wag and GG about adding orange to cheese, I still eat it so consider the source

[matsuki]

Just for the resident Aussies....served on my last flight (both ways)

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What is Anatto?

Annatto, sometimes called roucou or achiote, is derived from the seeds of the achiote trees of tropical and subtropical regions around the world. The seeds are sourced to produce a carotenoid-based yellow to orange food coloring and flavor. Its scent is described as "slightly peppery with a hint of nutmeg" and flavor as "slightly nutty, sweet and peppery". Annatto is a rich source of tocotrienols, antioxidants that are similar in structure and function to vitamin E. The tocotrienols from annatto and other sources like palm oil and rice bran are the subject of current nutritional and medical research since these compounds are thought to prevent cancer due to their anti-angiogenic effect.

[wagyl]

It isn't released yet so the jury is still out on whether it is another Big McMistake, and I wasn't sure whether to post this here or in the FAO Coligny thread, but as part of a FIFA promotion, McDonalds are offering a limited France Burger. According to promotional material, it is inspired by Cordon Bleu (i.e. we bung some ham and cheese in the chicken), with "Camembert" sauce, one of their slabs of fried chicken, slices of ham "french cured" (steamed but not smoked, apparently) in a bun in the style of what the Japanese call France pan (although I am told that that is not because it is modelled on any French bread, just that the flour used is called France ko).

There doesn't seem to be any preliminary reports in English or French yet, but the candid photos in this Rocket News article show what we can expect.

[Coligny]

Cordon bleu with pasta... the staple of french hishchool cafeteria...

Local pseudo equivalent, should have chickin instead of ham, but couldn't find the good one at Valor the other day:

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Really easy to DIY and improve...

Better with proper mayonnaise.

[J.A.F.O]

Looks like a Cordon Bleu hobby kit, but more fattening.

Fat (2).jpg

At least PC hasn't totally conquered the east.