McDonalds is testing a "cleaner-label" version of its legendary Chicken McNugget, reports Peter Frost, with an eye to replacing the current model nationwide in time for the Summer Games.
If you're eating in Portland, Oregon, you may already have eaten the upgraded McNugget, which has 32 ingredients and a "simpler recipe," according to the restaurant chain. It declined to provide the full list while it's in beta, but one presumes it includes chicken.
The cleaner-label McNuggets come as McDonald's combats the perception that its food is overly processed and laden with preservatives. Other restaurants and packaged-food companies also are rushing to respond to changing consumer tastes. Last year, McDonald's unveiled ads on TV and in stores that played up the fact that its Egg McMuffin breakfast sandwiches are made with freshly cracked eggs. It also ran a marketing campaign in late 2014 called “Our food. Your questions,” in which it enlisted former “MythBusters” co-host Grant Imahara to debunk myths surrounding McDonald's food.
I suspect the reason McDonalds is testing a new Chicken McNugget is simply that they made the current ones in 1983 and have finally run out. Read the rest
"It had a slightly antiseptic burn as if you spritzed the burger with some sort of acid spray," says Dustin "UPSO" Hostetler.
Read the rest
I don't expect a $200 grill to last a lifetime. But it has to cook meats and veggies evenly, with good temperature control. And I found a pretty affordable grill that does that reliably.
The Science of Bacon Read the rest
Unreal lab-grown oysters from "The In Vitro Meat Cookbook," a glorious exercise in recipes as design fiction from Next Nature. More over at re:form. Read the rest
Arby's, inspired by customers who inquired about a poster in the restaurant depicting a heap of myriad meats, now sells an off-menu "Meat Mountain" piled with various kinds of animal flesh for $10. Here's what's between the buns: Read the rest
Eindhoven's Next Nature Lab is running an IndiegOgO fundraiser for a "Meat the Future Cookbook" -- a piece of design fiction setting out recipes we might be able to prepare when in vitro meat-growth is the norm. There's meat grown from your own flesh, cultured in a medallion you wear around your neck while it matures; rainbow meatballs, meat that you knit, meat-paint that kids use to paint edible pictures, meat cultured from samples of extinct dodos and dinos, and transparent meat "sushi."
There's four days left, and &eur;25 gets you a copy of the cookbook (&eur;15 for a digital version). Next Nature produces some gorgeous books on these lines, so it's a good bet that Meat the Future will be a lovely little piece.
Read the rest
Most of the time, when somebody goes undercover inside a meat processing facility, it's done with the express goal of convincing other people to stop eating meat. But that wasn't what journalist Ted Conover had in mind. He was more just curious, especially given the growing trend of state laws preventing undercover infiltration of agribusiness facilities. So, using his real name and address, Conover got a job as a USDA meat inspector at a Cargill plant.
What's fascinating here is that the problems he finds have less to do with animal abuse (Maryn McKenna reports that Conover was surprised to find himself in a clean, safe, humane facility) and more to do with the abuse of antibiotics — a trend that is a major contributor to antibiotic resistance.
You can't read the full story for free, unfortunately. Such is the way of Harpers. But Maryn McKenna has a summary, Conover has a blog post on agribusiness gag laws, and you can buy access to the full story with a Harper's subscription. Read the rest
No, that's not a euphemism for anything. Buffon's Needle
is an 18th-century experiment in probability mathematics and geometry that can be used as a way to calculate pi through random sampling. This WikiHow posting explains how you can recreate Buffon's Needle at home, by playing with your food
. Read the rest
At the Smithsonian's Smart News blog, a fun post looking at historic debates in America's science media about whether it's okay to eat horse meat, with links to some Scientific American articles from the 1860s and 1870s.
One such article published in 1875, "Shall We Eat The Horse?," argues that "in not utilizing horse flesh as food, we are throwing away a valuable and palatable meat, of which there is sufficient quantity largely to augment our existing aggregate food supply. Supposing that the horse came into use here as food, it can be easily shown that the absolute wealth in the country would thereby be materially increased."
A decade later, SciAm published this piece screengrabbed above, on the shifting cultural norms that made eating horse totally not cool.
London mayor praises horse meat - Boing Boing
French gourmands: don't say "nay" to horsemeat - Boing Boing
U.K. "beef lasagne" made entirely of horse meat - Boing Boing
Horsemeat found in burgers - Boing Boing
How To Eat a Horse - Boing Boing
Read the rest
What happens when you wed French suppliers and British standards? "The meat content of some beef lasagne products recalled by Findus was up to 100% horsemeat
, the Food Standards Agency has said." [BBC] Read the rest
Live from Uncle Jim's Worm Farm, these earthworms are just $29.95 for 2lb. And that's only the beginning: there are crickets sold by the thousand, highly expensive snails, delicious gutloaded mealworms, cockroaches and shrimp. (I like the way the word "Live" is placed in quotes for "Live" Lobsters.) Read the rest
Beef Products Inc. (BPI), manufacturer of "lean finely textured beef," aka "pink slime,"
announces it will shut down three of its four plants on May 25. The plants destined for closure are in Amarillo, TX; Garden City, KS; and Waterloo, IA. The one remaining facility is in South Sioux City, NE and will operate at reduced capacity. More than 650 workers will lose their jobs, according to BPI. More at Food Safety News
. BPI has a "pro-pink-slime" website here
: beefisbeef.com. Read the rest
Filet mignon served in restaurants is often, in fact, an agglomeration of scraps of lesser beef, welded together with Meat Glue. [ABC]
Terje took powder and dusted it liberally over the meat pieces. The coated stew meat then went into a circular tin to give it a nice, round filet mignon shape. He was also able to make a New York strip out of thin cuts of round steak. Adding water makes a soupy glaze, and an easier way to coat the meat.The final steps were to seal the meat in a vacuum bag, adding some pressure to the bond, and then it was off to the fridge to set overnight. Twenty-four hours later, the humble $4-a-pound stew meat now looks like a $25-a-pound prime filet.
Delicious. Read the rest
"For the lucky Brits," as Fox News put it, are 14" pizzas with sausage-stuffed crusts
. The Pi of this pie makes for 44" of hot dog. Read the rest
Last week, you probably heard about a study purporting to show that consuming any
amount of red meat significantly upped your risk of premature death. If that news has you freaked out, I highly recommend reading Deborah Blum's roundup of high-quality news coverage of this study
. Her piece explains what the study does say, what it doesn't say, and why some evidence is better than other evidence. The takeaway: You should probably be reducing the amount of processed
meat that you eat (but we already knew that). Read the rest