As for the tallow thing, I'm fairly sure that McDonalds stopped using primarily tallow based stuff in 1990, but they still used it until 2002 to flavor their products, when they were sued by Hindus and vegetarians, who won, and McDonalds stopped using it entirely.
Posts: 21898 | Registered: Nov 2004
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quote:You could cut it off a piece of steak and melt it. Tallow is rendered beef fat.
Yes, I know. I'm not getting enough pure rendered fat to make french fries off of a steak, however, or even an economy pack of steaks. Nor am I going to a grocery store and buying a coffee-can sized bucket-o-tallow. My point was that fast food restaurants endure in food processing methods that are worse for the health of their consumers than if they created similar foods at home.
Though, as has been pointed out, it's been some time since McDonalds has actually used tallow for frying (albeit, not necessarily the case for flavoring.) Still, the amount of processing that goes into making many fast foods easy to prepare and flavorful is somewhat horrifying.
Posts: 3826 | Registered: May 2005
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quote:Originally posted by Lyrhawn: Quite frankly, I think everyone here would stop eating ranch dressing if they had to make a batch of it. ::shudders:: I didn't eat ranch for a month after I had to make it at work once.
Ah, but home-made ranch is far superior to any other kind. I actually eat far more ranch if I've made it myself than if it had been bought.
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Well, while I guess it's technically home-made, in the sense that it's all made from scratch, when you make it in the prep kitchen of a restaurant, it's nothing but gross.
It might encourage more people to make a healthier home made version, and thus end the appeal of restaurant served ranch.
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