Text 28479, 140 rader
Skriven 2015-06-22 23:04:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: McDonalds etc.
======================
  Subj: bucks again

 ML> Trim the visible fat off the venison chops and discard it.

 JW> Deer fat can be very gamy tasting especially from older animals,

 DD> A big part of that "gaminess" is likely due to diet. Venison
 DD> is to a fair extent, grain fed -- If the deer has been gnawing
 DD> the bark off of trees, eating acorns, etc. to get by then it is
 DD> going to taste differently

That is certainly another important factor that comes into play. The
white tail deer I used to hunt back in Ontario and that were so
common in the Peace River country when Neekha's family lived there
were definitely raiding lush pastures and grain, corn and hay
fields. Not so the woodland caribou here that must survive all
winter on moss, twigs and bark. Back when there was no closed season
and we all had 6 tags per year Ray preferred August hunts when they
were fattest and mildest tasting and again in Dec., well after the
fall rut, when there was plenty of snow for his snowmobile and
komatik (Inuit style sled) to get to and from the road and up river
to the hunting grounds.

 DD> Lance also doesn't like getting his medals taken away from him
 DD> due to cheating.

True, that.

  Subj: Iconic Restaurant

 DD> 1. Sambo's

 JW> Deserved to die based on its name alone.

 DD> Beg to differ -- Sambo's /Sam/Bohnett/ the name was taken
 DD> from portions of the names of its founders

So they claim. But use Google Images to scope out their old mascots
and logos though. You'll change your mind.

  Subj: carp

 DD> animal food

 JW> Turn them into pellets for feeding trout and salmon!

 DD> That would come under "animal food" wouldn't it?

Yep. I was highlighting those two fish in particular because they
are delicious and popular but carnivorous and so get bad press because
fish farms are using pellets made either from edible fish and/or the
foodstock of edible fish from cod to tuna. So switching to invasive
fresh water carp that nobody wants takes some pressure off the
vulnerable pelagic ocean fish and their food chains.

  Subj: gyro meat

 JW> The Greek places usually use pork but the various Middle Eastern
 JW> ones use lamb, if authentic, or beef and for some reason they call
 JW> the pork, lamb and beef ones donair but the chicken ones
 JW shawarma.

 DD> Possibly in Canadia. Around here the Kronos product (nearly
 DD> ubiquitous) is a mix of ground beef and ground "lamb".

We have a Kronos company here as well but they are not connected in
any way. Ours is a wholesale food service provider that sells case
lots of just about everything.
 
My donair meat is made in Edmonton by Athena Donair Distributors
which is owned by a Sam Tawachi who is Lebanese-Canadian. It's all
beef. He started out with a single small restaurant and made his own
meat because there were no suppliers in western Canada at the time.
Then he started selling cones to other small ethnic places. Today he
has a large factory that makes tons of the stuff. He also sells the
vertical broilers.
                    
The pork ones are popular in Quebec and Nova Scotia.

And don't forget tacos al pastor which are derivative and invented
by Lebanese immigrants to Mexico. They're always pork. 

  Subj: McDonalds

 DS> "spicy chicken sandwich" / DON'T bother.

KFC make a variety of pretty good ones.

 DD> Is that the McChicken from the dollar menu?

A dollar? You're kidding. I can't imagine the quality of something
that cheap. American prices may be less than Canadian but here's
what KFC charges, on average, nationally ...
 
SANDWICH  BY ITSELF  COMBO
BIG CRUNCH $6.49 $8.49 
BIG CRUNCH W/ BACON $6.79 $8.79 
TWISTER $5.99 $7.99 
BIG BOSS  $5.99 $7.99
ZINGER DOUBLE KRUNCH  $4.99 $6.99
JUNIOR CHICKEN  $2.49 $4.49

For Yellowknife add $2 to all of them. 

 DD> McDuck's seem to be trying to re-invent itself

They all do that these days with new regular items and limited time
specials. But McDonald's sales are faltering. The old menu no longer
appeals in the face of considerable competition and changing eating
habits.

 DD> frou-frou Angus burgers (those didn't last long)

I don't go often but the last time I did (it was a kid's birthday
party two summers ago) I tried one. It was seriously over cooked,
shrunken and dried out, and the buns still sucked after all these
decades of cheap ass buns. For about a buck more A&W makes a really
good one. third of a pound. Also a nice ground sirloin burger (the
Uncle burger) which also weigh in at a third of a pound. And for my
taste that's the ideal meat to bun ratio. 

 DD In my (unasked for) opinion they would do better to dance with
 DD> who brung them. Bv)= Burgers, fries (best in the fats food
 DD> business), soft drinks and milkshakes

Like I said that just doesn't work anymore.

I agree with you on one point though ... the fries are good. They
used to be even better when there was a little beef tallow in the
fryer and they were saltier but even McDonald's pretends to be a
little bit health conscious these days.  

YK Jim


... I am an accomplished burger paparazzi

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