FAST FAT REDUCTION - FAST FAT
FAST FAT REDUCTION - HOW MANY CALORIES IN A CARBOHYDRATE GRAM - LOW FAT WHITE SAUCE.
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- The amount by which something is made smaller, less, or lower in price
The simplification of a subject or problem to a particular form in presentation or analysis
decrease: the act of decreasing or reducing something
the act of reducing complexity
The action or fact of making a specified thing smaller or less in amount, degree, or size
any process in which electrons are added to an atom or ion (as by removing oxygen or adding hydrogen); always occurs accompanied by oxidation of the reducing agent
- abstain from certain foods, as for religious or medical reasons; "Catholics sometimes fast during Lent"
- abstaining from food
- acting or moving or capable of acting or moving quickly; "fast film"; "on the fast track in school"; "set a fast pace"; "a fast car"
- Abstain from all or some kinds of food or drink, esp. as a religious observance
- a soft greasy substance occurring in organic tissue and consisting of a mixture of lipids (mostly triglycerides); "pizza has too much fat"
- (of an animal bred for food) Made plump for slaughter
- (of a person or animal) Having a large amount of excess flesh
- Containing much fat
- fatten: make fat or plump; "We will plump out that poor starving child"
- having an (over)abundance of flesh; "he hadn't remembered how fat she was"
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77% (6)
Burger King has lousy Fries!!! - Nov, 2010
These things don't even LOOK good!!!- and they weren't!!!
I've been eating at Burger King a long time, probably about 40 years. I still like their Whopper, Big Fish (Whaler), and Hambugers once in a while- But in my opinion they have the WORST fries! It seems about the mid 90's the changed their fries to what I THINK are starch-coated fries- I can't prove it, but I worked in a few restaurants when I was younger - and I was a fry cook. McDondalds fries, when fresh, are pretty decent, Five Guys fries are what ALL French Fries should be- Burger Kings fries are the result of the "fast food efficiency and waste reduction model" taken too far - with no regard to quality or taste ( in my opinion ). With all the advertising hype and bluster, the slogans, the creepy Burger King King, the movie and toy tie-ins, the huge obnoxious graphics, and irritating jingles, you'd think ONE weasel at BK Corporate would have the stones to stand up and say "What if we served BETTER TASTING fries?!!!"
The following is my rant against starch-coated fries posted earlier on another photo.
While I'm on the subject!!!:
I HATE starch coated fries! Some restaurants want to be able to #1) Be able to cook their fries ahead of time so they can push orders out faster (fast food!) and #2) they want to cut down on their food waste so they can serve "acceptable product " that has been sitting for too long instead of throwing it out and making fresh. The starch coating makes the fries crisp and the warming lights make them hot - BUT, THEY DON'T TASTE GOOD!!! I think of greasy sawdust sticks when I see these things. THERE IS NO SUBSTITUTE FOR FRESH MADE FRIES !!!
The following is a SMALL excerpt from Patent Genius.com for starch coated fries designed to create( "artificial crispness and holding longevity" -my words).
1. A process for preparing a potato product with a film-like coating on the outer surface comprising the steps of: cutting the potatoes; blanching the potatoes; and coating the potatoes with a dry coating composition comprising at least 50% by weight dextrin and from 5% to 25% by weight of a hydrolyzed starch characterized by a DE of from 0.2 to 5.
Methods for preparing and applying coatings to the outer surfaces of frozen potato products are well known in the art. Murray et al. U.S. Pat. No. 3,597,227 disclose a process in which raw potato strips are coated in a hot aqueous solution of modified gelatinized amylose derived from corn or potato starch. The process is said to produce a finished product which has superior strength and rigidity. Van Patten et al., U.S. Pat. No. 3,751,268 disclose the coating of blanched potato pieceswith an ungelatinized unmodified high amylose starch having an amylose content of at least 50 percent. The coated potato strips are deep fat fried during which the starch in the coating is gelatinized.
Sloan et al., U.S. Pat. Nos. 5,059,435 and 5,141,759 disclose a process for preparing frozen coated potatoes wherein raw potatoes are washed, cut, blanched and partially dehydrated. The cut potatoes are then coated with an aqueous starch slurry comprising 15 to 35% by weight modified ungelatinized potato starch, 2 to 10% by weight modified ungelatinized corn starch, 2 to 10% by weight rice flour and other optional ingredients. The coated potato strips are parfried in oil and thenfrozen. The frozen strips are prepared for consumption by either finish frying in hot oil, or heating in an oven. The starch coating is said to enhance the holding quality of the ready to consume product and to improve the acceptability of the finished product by increasing the crispness of the outer surface, and helping to maintain the tenderness of the interior of the cut potato. In particular, the potato starch and corn starch are said to contribute crispness to the coating, and because they arenot gelatinized prior to the parfrying step they decrease clumping of the strips during processing. The rice flour is said to provide a desirable tenderness in the finished product.
O.K., if you need a Degree in Applied Chemistry to make your french fries edible THERE'S A PROBLEM!!!!
ok, the photo's not great, but as promised elsewhere, here we go
maybe someone can correct my western prejudices about japanese food, tell me about the keishoku crossbreeding of western fast food and japanese trad etc. but before that happens:
so i went to this unlikely find, a decidedly authentic-looking japanese place in dusseldorf, kushi-tei. i was the only european in the packed house, staff and customers all japanese. the language barrier was not so much that i don't understand german but that they didn't bother to translate much of the japanese even into german.
the reason for this was of course because the local fare (even in places that pretend to be, say, spanish) has this distressing tendency to be composed of the following:
• a generous chunk of fatty meat
• mingling with some potatoes
• .. with a glossy viscous drip of animal-lipid goo
• in a puddle of some sort of tasty but heavy and salty moral-reduction sauce
• garnished—if you're lucky—with a couple of apologetic pieces of cucumber trying to use a stray piece of lettuce as a map to find where they got lost
• .. drenched in some sort of (again tasty but) heavy-ass dressing.
so what i'm saying here is i went to search for a light meal, and in my experience you can trust japanese places to cater. am i right?
i was mildly worried to see that in this particular establishment, they deep-fry even their sushi (I AM SERIOUSLY NOT KIDDING). see notes on photo for exposition on the composition of this 6-item degustation course.
someone please tell me this is not a german influence. the food was absolutely incredibly yummy, of course, but the depressing predictable failure of certain patterns—like trying to get a non-fat-drenched meal in dusseldorf—is doing me in.
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