Food/recipe/restuarant Thread

[Rickb]

One of my bacon favorites from the Girl who Ate EVERYTHING (in moderation).

 

[RUCRAYZE]

I agree! Their "study" is nothing but a bunch of BS (bacon slander)! I could prove water causes cancer if I want to cherry-pick data.

Both conventional and alternative health experts emphasize the importance of drinking at least eight 8-ounce glasses of water every day because of how important water is for good health and the proper functioning of your body. Unfortunately, if you are drinking unfiltered tap water, you may be increasing the odds that you will develop cancer. That’s because it’s very likely that the water you are drinking is polluted!


It’s a sad fact that tap water from municipal water sources throughout the United States is increasingly becoming a health hazard. Part of the reason this is so is due to pesticides and other toxic runoff from “factory farms” that produce the lion’s share of our nation’s food supply. Additionally, toxic residues of pharmaceutical drugs are increasingly being found in municipal tap water due to our nation’s dependence on such drugs.


Frightening as these facts are, they are only the tip of the proverbial iceberg!

 

[Gizmo]

I agree! Their "study" is nothing but a bunch of BS (bacon slander)! I could prove water causes cancer if I want to cherry-pick data.

But water does cause cancer!!!!

When we moved to MD in mid 70's my Aunt & Uncle had some the best water that I'd ever had up till then and even since then. Now though I hesitate to even cook or bathe with it. It smell like a 1 week unflushed toilet. They deal with by pouring some amount of bleach down it when it gets bad enough to bother them. Even todays various bottled water doesn't taste as good as that water did back then.

 

[JEBar]

7 Heart-Healthy Perks of Dark Chocolate as part of a heart healthy lifestyle are given at this link .... historically I've not been a fan of dark chocolate but I just might see if I can acquire a taste for it

 

[JEBar]

around our place a sure sing the holidays are coming it the smell of hickory smoke .... first picture, 25 lb turkey and 10 lb fresh sausage put into the smoker .... additional pictures will be added as the day progresses

 

[RUCRAYZE]

Here's one for the good guys!!
Guinness Is Going Vegan


By LIAM STACKNOV. 4, 2015

Photo

Tourists pour their own pints at the Guinness Storehouse in Dublin.CreditShawn Pogatchnik/Associated Press

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• Continue reading the main story
  RELATED IN OPINION
  • 
    
    Editorial Observer: Craft Beer Is Booming, but Some Brewers Worry About the FutureOCT. 22, 2015
  “Isinglass has been used widely within the brewing industry as a means of filtration for decades,” the company said in a statement on Monday after a report in The Times of London. “However, because of its use we could not label Guinness as suitable for vegetarians and have been looking for an alternative solution for some time.”
  

 

[Lil4X]

I'm not particularly taken with the test protocols for determining the causal relationship of processed meat to cancer. If we look strictly at the evidence, among all cancer deaths, all patients once breathed. Therefore, breathing causes cancer.

Well, that takes care of me . . .

 

[RUCRAYZE]

I'm not particularly taken with the test protocols for determining the causal relationship of processed meat to cancer. If we look strictly at the evidence, among all cancer deaths, all patients once breathed. Therefore, breathing causes cancer.

Well, that takes care of me . . .

good point!! great logic, thanks for sharing

 

[RUCRAYZE]

Ex-McDonald's CEO Joins Board Of Vegan Burger Company Beyond Meat
[Broken External Image]
Posted: 11/05/2015 06:55 PM EST
NEW YORK (AP) — Former McDonald's CEO Don Thompson is flipping a new type of burger — one made without meat.

Beyond Meat, a California startup that wants to replace beef and chicken with its vegan alternatives, says the longtime McDonald's executive has joined its board. The company is part of a wave of startups that say they want to recreate foods like eggs and meat with plant-based ingredients, which they say are gentler on the environment.

Thompson's teaming up with Beyond Meat comes after he stepped down as head of McDonald's Corp. in March after nearly 25 years with the company. The departure came as the world's biggest burger chain struggled with sagging sales and declining customer visits and sought to shake up its business.

As part of the separation with McDonald's, Thompson agreed to extend his non-compete agreement to two years, according to a filing with the Securities and Exchange Commission. The agreement also said McDonald's would pay Thompson $3 million for a year of his consulting services.

The work with Beyond Meat doesn't interfere with Thompson's agreement with McDonald's, a McDonald's representative said. Beyond Meat said Thompson, 52, was not available for an interview.

"We look forward to working with Don to bring our plant-based meats to consumers here in the United States and abroad," Beyond Meat founder and CEO Ethan Brown said in a statement.

Beyond Meat, based in El Segundo, California, also appointed board member Seth Goldman as executive chairman. Goldman, 50, is the co-founder and CEO of Honest Tea, which is owned by Coca-Cola Co.

 

[RUCRAYZE]

A Seismic Shift in How People Eat


By HANS TAPARIA and PAMELA KOCHNOV. 6, 2015

Photo

CreditSarah Illenberger, photograph by Sabrina Rynas

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• will drop all artificial colors and flavors from its cereals. Perdue, Tyson and Foster Farm have begun to limit the use of antibiotics in their chicken. Kraft declared it was dropping artificial dyes from its macaroni and cheese. Hershey’s will begin to move away from ingredients such as the emulsifier polyglycerol polyricinoleate to “simple and easy-to-understand ingredients” like “fresh milk from local farms, roasted California almonds, cocoa beans and sugar.”
  
  Those announcements reflect a new reality: Consumers are walking away from America’s most iconic food brands. Big food manufacturers are reacting by cleaning up their ingredient labels, acquiring healthier brands and coming out with a prodigious array of new products. Last year, General Mills purchased the organic pasta maker Annie’s Homegrown for $820 million — a price that was over four times the company’s revenues, likening it to valuations more often seen in Silicon Valley. The company alsointroduced more than 200 new products, ranging from Cheerios Protein to Betty Crocker gluten-free cookie mix, to capitalize on the latest consumer fads.
  
  
  
  Food companies are moving in the right direction, but it won’t be enough to save them. If they are to survive changes in eating habits, they need a fundamental shift in their approach.
  
  The food movement over the past couple of decades has substantially altered consumer behavior and reshaped the competitive landscape. Chains like Sweetgreen, a salad purveyor, are grabbing market share from traditional fast food companies. Brands such as Amy’s Kitchen, with its organic products, and Kind bars are taking some of the space on shelves once consumed by Nestlé’s Lean Cuisine and Mars.
  
  For the large established food companies, this is having disastrous consequences. Per capita soda sales are down 25 percent since 1998, mostly replaced by water. Orange juice, a drink once seen as an important part of a healthy breakfast, has seen per capita consumption drop 45 percent in the same period. It is now more correctly considered a serious carrier of free sugar, stripped of its natural fibers. Sales of packaged cereals, also heavily sugar-laden, are down over 25 percent since 2000, with yogurt and granola taking their place. Frozen dinner sales are down nearly 12 percent from 2007 to 2013. Sales per outlet at McDonald’s have been on a downward spiral for nearly three years, with no end in sight.
  
  To survive, the food industry will need more than its current bag of tricks. There is a consumer shift at play that calls into question the reason packaged foods exist. There was a time when consumers used to walk through every aisle of the grocery store, but today much of their time is being spent in the perimeter of the store with its vast collection of fresh products — raw produce, meats, bakery items and fresh prepared foods. Sales of fresh prepared foods have grown nearly 30 percent since 2009, while sales of center-of-store packaged goods have started to fall. Sales of raw fruits and vegetables are also growing — among children and young adults, per capita consumption of vegetables is up 10 percent over the past five years.
  
  The outlook for the center of the store is so glum that industry insiders have begun to refer to that space as the morgue. For consumers today, packaged goods conjure up the image of foods stripped of their nutrition and loaded with sugar. Also, decades of deceptive marketing, corporate-sponsored research and government lobbying have left large food companies with brands that are fast becoming liabilities. According to one recent survey, 42 percent of millennial consumers, ages 20 to 37, don’t trust large food companies, compared with 18 percent of non-millennial consumers who feel that way.
  
  Food companies can’t merely tinker. Nor will acquisition-driven strategies prove sufficient, because most acquisitions are too small to shift fortunes quickly. Acquired brands such as Annie’s Homegrown, Happy Baby and Honest Tea account for 1 percent or less of their buyers’ revenues. Moreover, these brands, along with their missions and culture, tend to get quickly lost in the sales and marketing machine of big food companies. It is easy for them to get orphaned.
  
  For legacy food companies to have any hope of survival, they will have to make bold changes in their core product offerings. Companies will have to drastically cut sugar; process less; go local and organic; use more fruits, vegetables and other whole foods; and develop fresh offerings. General Mills needs to do more than just drop the artificial ingredients from Trix. It needs to drop the sugar substantially, move to 100 percent whole grains, and increase ingredient diversity by expanding to other grains besides corn.
  
  Instead of throwing good money after bad for its lagging frozen products, Nestlé, which is investing in a new $50 million frozen research and development facility, should introduce a range of healthy, fresh prepared meals for deli counters across the country.
  
  McDonalds needs to do more than use antibiotic-free chicken. The back of the house for its 36,000 restaurants currently looks like a mini-factory serving fried frozen patties and french fries. It needs to look more like a kitchen serving freshly prepared meals with locally sourced vegetables and grains — and it still needs to taste great and be affordable.
  
  These changes would require a complete overhaul of their supply chains, major organizational restructuring and billions of dollars of investment, but these corporations have the resources. It may be their last chance.