Amusing that the OP dates from '03, and was started by a member named ‘zomby’.
Anyway, what would be the big deal if white castle beef does contain liver- liver is good for you, is it not? Lots of B vitamins or something. I don’t care for the taste of liver on its own, and I’m leery of organ meats in general, but if it’s a small enough percentage of something that I can’t taste it, I’m fine with it. Ditto for beef heart in Coney dog chili.
I love them little White Castle burgers. Unfortunately, though I live in a White Castle state, I’m not too awfully close to one. Fortunately, I discovered frozen White Castle burgers in the grocery store. They reheat great-- wrap them in paper towel and nuke for a minute. I add my own mustard, ketchup and pickle slices. Not quite as good as going there and getting them steaming hot right off the flat top grill, but close.
From my understanding, they are dehydrated onion pieces that have been reconstituted with water. The better copycat recipes mention this. (I’ve tried the recipes for fun, and never found any of them to be a reasonable simulacrum.)
Yeah, many flavors / odors that are unpleasant at full strength add a pleasant funky note of interest in smaller doses. Take good aged Parmesan / Romano cheese. Its aroma / flavor profile shares the same chemical, butyric acid, that gives vomit its characteristic odor. And it’s colonized by the same bacteria that causes the odor of stinky feet and other sweaty body parts. (probably not a good idea to click the spoiler part if you enjoy good cheese and are easily queasy).
Some people get ill just from a change in their usual diet.
That’s always a concern with anecdotal data. The data point itself (“got ill”) is valid but it usually comes with an ascribed cause, and people have a tremendous track record with mixing correlation with causation.
I have no problems believing there’s 100% ground beef used with no organ filler. The reason is - fast food restaurant quality ground beef is dirt cheap.
Regularly mixing in organ meat would require some extra effort and a lot of meat processors to stay quiet about it. That’s not cheap.
Why do something that requires more effort and money? The presumption and inference is that it’s somehow cheaper, but with the economies of scale we use these days, it’s really not. Same with any stories about adulterating beef with horse or tuna-less tuna. The odd accident might happen but there’s almost no way anything like that happens by design.
Yes, but the fat from the beef mingles with the onions on the grill and gets sopped up by the buns.
Doesn’t bother me in the least—I love the flavor of beef fat. The other day, I had a British Full breakfast with the mushrooms and puddings (black and white) fried in beef fat. It was yummy!
