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Originally Posted by KPLAFIN
(Post 555656)
Touche. Except westys gets better with age, Arby's, not so much :giggle:. Side note, just got back from Popeyes.....mmmmmmm
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Originally Posted by thagr81 us
(Post 555662)
I has access to lots of dry ice... Hell, even a freeze dryer. Just say the word. :D
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Update... approximately 30 hours now since she had the sandwich, and still feels like absolute shit. Only threw up twice today and is taking a few different drugs for various things. Ginger Ale is her one and only friend.
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Originally Posted by y8s
(Post 555514)
It is not about menu choices. it's about food source choices and food handling choices.
you can go to a burger joint and get: grass fed organic beef made from beef from only a few cows, organic veggies, hormone and antibiotic free cheese, fries fried in olive oil or you can go to a different burger joint and get: factory beef from hundreds of cows (in one burger) that is lower in omega 3 fatty acids and higher in saturated fat and has a higher probability of E. coli (corn makes cows sick--this is fact) and full of whatever antibiotic du jour the "rancher" has over fed the cow which leads to human antibiotic resistance, veggies with pesticides and less nutrients from over farmed and over fertilized soil (the extra fertilizer runs off into the watershed and causes algae blooms which leads to widespread death of aquatic life) and cheese with more hormones than a post-menopausal mom and flavor created as some scientists lab experiment and fries fried in whatever oil is cheap. we all love fast food. I still eat at mcdonalds once in a while. But I know what I'm eating (well, not really) and I weigh that risk when I place the order. people in general are very ignorant about what they put into their mouths. most of this stuff we eat is not food. it's high profit margin manufactured products that have a familiar flavor. and McDonalds has no responsibility to properly prepare food other than meeting FDA minimum guidelines (which aren't necessarily "good practices" in most cases). I still can't believe places advertise "100% beef" is in their burgers. What the fuck else would be in there? Good points and I agree with most of it, especially the overuse of antibiotics. My issue was with you saying anyone deserved to get sick, and I wasn't going all the way back to the cow on the food prep issue. Simply put, they should cook your meal all the way through, in a cleanly environment, regardless of which factory the patty came from. That said, I have real issues with subsidized fast food, artificial food costs, and the production methods that come into play in this system. I also generally support local establishments (like our Super Burger) that still use fresh ingredients. Fast food is good for one thing, when you really really do need food fast (and close to campus). Didn't Mrs. Navy get sick from chicken anyways? |
Spicy Chicken IIRC... Sorry to hear that she is still sick though Sam. :(
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That sucks, Sam. Best wishes on recovery. I was hospitalized once for food poisoning. Not fun.
For good food fast, I'm eating at Moe's Southwest grill. Steak Homewrecker all the way for the WIN. All fresh veggies and ingredients. It's got sliced marinated steak, black beans, rice, lettuce, tomato salsa, guacamole, sour cream, cheese, and more, all wrapped into a football sized burrito. Sooo healthy for fast food and sooo good! I can barely finish it and then I need a nap. In a pinch I'll take Arby's Turkey Bacon Ranch, or Chick-fil-A as an old favorite and less healthy backup. But if you have never tried a patty melt from Waffle House, you haven't lived. And if you have one too often you will die. I have enjoyed subjecting myself to the substandard tasting crap that comes from Krystal's on occasion. It ALWAYS brings me pain, but I still do it once or twice a year. Sometimes it is very great pain. I'm a very slow learner. |
Originally Posted by gospeed81
(Post 556067)
Good points and I agree with most of it, especially the overuse of antibiotics.
My issue was with you saying anyone deserved to get sick, and I wasn't going all the way back to the cow on the food prep issue. Simply put, they should cook your meal all the way through, in a cleanly environment, regardless of which factory the patty came from. That said, I have real issues with subsidized fast food, artificial food costs, and the production methods that come into play in this system. I also generally support local establishments (like our Super Burger) that still use fresh ingredients. Fast food is good for one thing, when you really really do need food fast (and close to campus). Didn't Mrs. Navy get sick from chicken anyways? As far as cooking food through, the better the meat, the less you need to cook it through because there's a smaller liklihood of contamination. For an everytown USA grocery store ground beef burger, yeah I'd cook through. ground meat surface area = home for bacteria inside the burger. but for a grass fed local steak, I'd eat it red and not worry. Most of the badness is on the outside. Generally speaking, I stop cooking our locally raised / farmer's market pork and chicken about 5 or so degrees below USDA recommendation temp and let it coast up to there. I wont get into what "fresh" and "natural" mean... |
Originally Posted by sixshooter
(Post 556184)
But if you have never tried a patty melt from Waffle House, you haven't lived. And if you have one too often you will die.
Example: Cheeseburger A-Plenty http://http.cdnlayer.com/smoola/00/0...aba96c70_m.jpg |
Originally Posted by y8s
(Post 556229)
I actually said "expect to get sick"
I apologize for putting words in your mouth. It does change the tone of your reply.
Originally Posted by y8s
(Post 556229)
I wont get into what "fresh" and "natural" mean...
I would be interested in this... |
Originally Posted by gospeed81
(Post 556313)
I apologize for putting words in your mouth. It does change the tone of your reply.
I would be interested in this... well almost nothing. "natural" means something to the effect of "minimally processed and raised/grown for human consumption". "fresh" can mean "never frozen below 26 degrees" or even "not heated", but it isn't necessarily linked to the elapsed time between harvest and consumption. some labels do mean something relevant. if you see "USDA Organic" then it complies with the USDA's guidelines for organic production (which vary from product to product). generally it prohibits use of antibiotics, GMOs, animal by product as feed, hormones, pesticides, etc. "grass fed" is similar. animal must have access to grass and get most of its nutrients from grass. ... did I mention my fiancee works on food production issues? edit: she's actually on capitol hill today at a panel discussion about antibiotics use. recent tweets from her: "most of the 9 billion US food animals are given antibiotics regularly, when they are HEALTHY" "According to federal testing, 80% of US meat/poultry is contaminated with antibiotic-resistant bacteria" "Study shows 23% of pigs on a conventional farm carry MRSA vs 0% on organic." (MRSA is Methicillin-resistant Staphylococcus aureus or basically untreatable bacterial infections. ie you get one and you hope you recover on your own without kicking the bucket) |
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