Taking it national y’all. Yes, this weekly article will mainly concern itself with Austin Texas Chowhound but after reading a post earlier tonight we will also delve into the national board.

We’ll never forget penning a post on Chowhound about our love for homemade tortillas and the mujeres who make them. We were met with vitriol from an assortment of eaters, “Torchy’s apologists” if you will. These people love nothing more than a tortilla from a plastic bag and they are a defensive lot when it comes to their shoddy dining habits.When faced with inarguable facts about the art of Mexican cooking they launch themselves, pit bull-like, forward with claims that render their position specious…at best.

Care to hear the clamor of a group of know nothings? The piece is here http://chowhound.chow.com/topics/786751

Posters like escondido123 , christy319, alanbarnes, Veggo, DiningDiva and mariacarmen display an astonishing level of ignorance when it comes to knowledgeable eating of Mexican cuisine.

We remember all the way back to when Chowhound was an uncompromising dining forum for serious eaters. Nowadays it’s polluted with a garden variety brand of folks who seem like they wandered over from the yelp playground.

Then we happened upon a post from rworange earlier this evening.


He had this to say:

Subject header

“Celebrate !!! No more ‘pink slime’ at McDonalds, Burger King or Taco Bell”

I am too through with those chains, especially McDonald’s.

I actually have cut way down on Mcdonald’s since learning the buns have a chemical used in yoga mats. i haven’t bought a burger or sandwich there since.

Then last night on the news it was reported that McDonalds has stopped creating burgers from ‘pink slime’


‘These trimmings, which consist of what’s left of the meat after all the choice cuts of beef are taken, are banned for human consumption in the U.K, where they are instead used for dog and chicken food. They are legal for consumption in the United States, however, where they are treated with ammonium hydroxide in order to kill off bacteria such as E. coli and make it safe for human consumption’

BK and Taco Bell are mentioned in the article

The one thing i’ve defended McDonalds about was that their burgers are all beef. That is how they built their reputation. Who knew that meant all beef pink slime.

So if I must have fast food it will be at In-n-Out burgers a western chain that has whole fresh potatoes in each restaurant to make the fries, real beef and buns that are NOT shelf stable longer than Twinkies.

Are there any other chains not using ingredients from the chemistry lab?”

We decided years ago that we’d limit our McDonald’s visits to once per decade. Realizing this was unreasonable we are now limiting our visits to once every 50 or so years. The food there is gross for any number of reasons none of which is limited to the argument made by “rworange”

But wait. We culled some responses from the eaters over at Chowhound, the once might redoubt of discriminating palates that sadly has fallen on hard times.

A sampling:

poster “ediblover”:

“Your body has a chemical that’s in nail polish remover. So… I guess our bodies aren’t “real” or “whole.”

I’ll always defend McDonald’s and other fast food places for filling their role (quick, filling food on the go). What goes into it isn’t much of a concern. Ammonium hydroixde? Why am I supposed to be concerned about that when there’s ammonia in our bodies right now? Wait! Toxic substances like ammonia are in our bodies naturally? What’s going on? Real (non-alarmist) science is what’s going on.”
poster “ttoommyy”:

“It’s the risk we take as carnivores. It’s more likely that I’ll be hit by a car than get mad cow’s disease. I’ll take my chances.”
poster “Boston_Otter”

“The term “pink slime” came from Jamie Oliver. McDonald’s burgers are indeed all-beef — that hasn’t changed. This strikes me as silly alarmism.”
poster “ferret”

“The ammonium hydroxide rinse was miniscule compared to what already exists in your body. McDonald’s did it because they were out-PR-ed. If they can gain a PR (and marketing) advantage by distancing themselves from that story then it works to their advantage.

The problem is the sensationalistic approach to journalism (nothing new). “Pink slime” and “yoga mat chemicals” apparently have their desired effect when people here react as if they’re being fed toxic sludge when the reality is altogether different.”

Hard times have come to Chowhound.

Poster “rworange” attempts to launch a thoughtful debate about rampant chemicalization of fast food hamburger meat and he’s met with a chorus of “boo, we love McDonald’s, how dare you question our beloved burger chain.”

When was the last time you ate at McDonald’s?

Please describe your experience.

Last week’s look at Chowhound http://www.scrumptiouschef.com/food/2012/1/25/Chowhoundjunior-Is-LIVE-We-Look-At-This-Weeks-Top-5-Posts-From-The-Austin-Chowhound-Board-10?adminview=true

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