Brian Zwiener: Get Fired Up for Grilling!

Brian Zwiener: Get Fired Up for Grilling!: May 25th, 2012 12:00 PM ET Share   Comments   ( 4 comments ) Grilling tips, tricks, recipes and advice Some people ma...

Get Fired Up for Grilling!

May 25th, 2012 12:00 PM ET Share   Comments (4 comments) Grilling tips, tricks, recipes and advice Some people maintain that Memorial Day weekend officially marks the start of grilling season and Labor Day, the end. Those people, for the most part, are wrong. Some folks maintain the flame in snowdrifts up to their thighs. Others won't haul out the hibachi until late September because it'll finally be cool enough to cook outside without wilting like a hothouse gardenia. July is National Grilling Month, but that's just kind of incidental. What we're saying is, so long as our spatula isn't actively frozen or melted to our hands, and monsoon spray does not prevent us from lighting a charcoal chimney, we're going to be outdoors, putting flame to food and quaffing a cold beverage. Why don't you just come along and join us? Catch up on the rest of our great cookout and picnic tips below, and if you run into a sticky grilling situation - we're here to help. Share your burning questions in the comments or Tweet us @eatocracy and we'll have your festivities back on track in no time. Achieve Grilling Greatness – Grate balls of fire? Not on our watch. – Help! My neighbors stink at grilling! – C'mon baby, light my fire – just don't skimp on the flavor – Up your grilling game – Red hot grilling tips from Eatocracy readers – 5 grilling mistakes – and how to fix them – Advice from killer grillers – Grilling: A love story – Why girls should grill Brilliant Burgers - Burgers – a step-by-step guide – Best. Burgers. EVER and Best. Cheeseburger. EVER – Dean Martin's Bourbon Burgers – Buffalo sliders and fried chicken that raises the bar – Slider battle! – Big, bad burgers from around the country – Food & Wine's favorite burgers – Top 10 burgers in the United States Monumental Meat - Make a brilliant pork butt – The trick to grilling chicken breasts – Turn your grill into a smoker and rock these ribs – Gimme that foolproof fillet of grilled fish – Five slices of barbecue wisdom – Five tips for hot dog success – How to smoke a brisket in your backyard – Rack up on rib pointers – Take a stab at a slab – an intro to ribs – Five steps to steak supremacy – Hearts afire! Liver, marrow, kidneys and more great offal for the grill – Whole hog BBQ - the Mount Everest of Meat – Five cuts of meat to buy and grill – A prime rib primer – Lobster roll 101 – What every carnivore should know Stellar Sides - Celebrate summer squash – Best potato salad we've ever had – How to grill corn – Great old fashioned butter beans and field peas – Grilled pizza basics – All about cole slaw – The art of the deviled egg – Ultimate grilled okra – The only salad that matters right now – A vegetarian may show up at your cookout. Do not be alarmed. The Art of Outdoor Dining - Don't get sick from your picnic! A food safety primer – 10 Commandments of cookout etiquette – Grilling by the numbers – Make your tailgate a touchdown – 5 picnic no-nos – How to use grilling leftovers – Bring your indoor favorite to the great outdoors – Make a Mexican-inspired outdoor feast Divine Drinks - The perfect wine for every grilling scenario – Iced tea awesomeness every time – You need to stay hydrated, might as well make it interesting – Make perfect lemonade – Ideal wines for grilled burgers, steaks, chicken and seafood – Frank talk: Pairing wine with hot dogs – Best burger-friendly wines – The right wine for that burger you're eating - OK, a few more suggestions – Wine + BBQ = Heaven – Chill out with wine – Drink this with summer seafood – The United States of Lemonade And feast on the results of The Picnic Poll to find out what your fellow chefs like for amain dish and drink, burger topping, side dish and dessert. Read all about barbecue  Source: CNN

Hamburger Chef Jamie Oliver Proves McDonald’s Burgers “Unfit for Human Consumption”

Hamburger chef Jamie Oliver has won his long-fought battle against one of the largest fast food chains in the world – McDonalds. After Oliver showed how McDonald’s hamburgers are made, the franchise finally announced that it will change its recipe, and yet there was barely a peep about this in the mainstream, corporate media.

Oliver repeatedly explained to the public, over several years – in documentaries, television shows and interviews – that the fatty parts of beef are “washed” in ammonium hydroxide and used in the filling of the burger. Before this process, according to the presenter, the food is deemed unfit for human consumption. According to the chef and hamburger enthusiast, Jamie Oliver, who has undertaken a war against the fast food industry, “Basically, we’re taking a product that would be sold in the cheapest way for dogs, and after this process, is being given to human beings.”   Besides the low quality of the meat, the ammonium hydroxide is harmful to health. Oliver famously coined this the “the pink slime process.”   “Why would any sensible human being put meat filled with ammonia in the mouths of their children?” Oliver asked.   In one of his colorful demonstrations, Oliver demonstrates to children how nuggets are made. After selecting the best parts of the chicken, the remains (fat, skin and internal organs) are processed for these fried foods.

In reply to all of the bad press this process has received from Oliver, the company Arcos Dorados, the franchise manager for McDonalds in Latin America, said such a procedure is not practiced in their region. The same, it should  be noted, applies to the product in Ireland and the UK, where they use meat from local suppliers.   In the United States, however, Burger King and Taco Bell had already abandoned the use of ammonia in their products. The food industry uses ammonium hydroxide as an anti-microbial agent in meats, which has allowed McDonald’s to use otherwise “inedible meat.”

  Most disturbing of all is the horrifying fact that because ammonium hydroxide is considered part of the “component in a production procedure” by the USDA, consumers may not know when the chemical is in their food.   On the official website of McDonald’s, the company claims that their meat is cheap because, while serving many people every day, they are able to buy from their suppliers at a lower price, and offer the best quality products. But if “pink slime” was really the “best quality” that McDonalds can muster in the US, then why were they able do better in Latin America and Europe? More to the point, why can they apparently do better now in the United States?   These questions remains unanswered by the franchise which has denied that the decision to change the recipe is related to Jamie Oliver’s campaign. On the site, McDonald’s has admitted that they have abandoned the beef filler from its burger patties.

Source:

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