OK, while eating dinner at Burger King (BK), I prefer the onion rings. My wife asks “how do all the onion rings come out the same size”? Good question. Do they really waste a good portion of EVERY onion just to maintain uniformity? (Too wasteful, I wager.) Do they somehow press bits of diced onion togther to make uniform rings? (Sounds ridiculous, and the rings seem like actual rings from the onion itself.)
Any WAGS?
my bet is they aren’t really onions. the ingredient and nutritional content of fast food joints isn’t usually too predictable.
Why not check the Burger King website?
On the nutrition page, a large order onion rings is listed at 480 caloris and 23g of fat. I’ve had these things before - and they’re definitely made with chopped, reconstituted onions in my area.
I have before me a Burger King onion ring. Your TM field investigator has carefully debreaded to subject of inquiry. I can report that the interior elemnt is the color of onion, and tastes like onion, but has the texture and physical properties of a malleable paste. Close inspection reveals a grain and some surface fissure along which the item separates when pulled apart. When dissected the constituent parts appear to be chopped up and mashed together onion pieces.
MMMMMMmmmmmmm ~ hydroxy propyl methylcellulose.
Yea Burger King ranks high in the ‘guess what REALLY comes in the burger’?
Try the fries…sugar coated so they brown better.
You know whats scary? Most of the ingredients end in ‘ate’ on the onion ring list.
Whatever happened to onions and cornmeal batter?
Thats eat…In and Out for me from now on
Weeeell, at the risk of defending that plague upon society known as fast-food restaurants, all of the major chains really do use pure beef. The fat content is probably somewhat higher than you’re used to buying in the supermarket, but it’s otherwise actual, real, honest-to-goodness 100% beef (Canadians might be interested and/or disgusted to know that Harvey’s burgers are not pure beef – they use cereal fillers).
So, if you ignore the vast quatities of sodium chloride dumped on 'em while they cook, you can be confident that you’re eating an all-beef burger. Really.
I do seem to remember something about McDonald’s buns being 14% sugar so that they caramelize in the toaster, though…
The book Fast Food Nation by Eric Schlosser was well covered by the press when it came out about 6 months ago. I’m not a PETA person or vegetarian activist but even I was a bit perturbed after reading it.
In it he describes how “100% all american beef” means mostly old dairy cows, sick and strung out on antibiotics and tons of other medications, who are sold too the fast food chains as a last ditch effort to make some money off of unproductive stock. They are almost dead when wheeled off trucks and shredded. Fast food beef is mostly the parts and scraps swept together and pressed into an E coli laden patty. yumm. If a fast food chain were cutting their beef with cereal or soy filler, be thankful, its far less toxic than the beef.
He spends a lot of time discussing the horrid working conditions of meat packers, farmers and fast food employees who slave away for America’s 39 cent tacos and hamburgers. Plus they get tons of government subsidies while doing so. This to me is far more disturbing than the actual food issues. Read this book.
He points out that In-N-Out Burger is the only major chain that makes everything fresh (including using whole beef not parts) and pays their workers well above average plus benefits. And they make more profit on a per store basis than any other chain.