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Fast Food - Have We Gone Too Far?

2

Comments

  • #32
    Smart Bug
    Registered Users, Registered Users 2 Posts: 1,368 ✭✭✭Smart Bug


    brendansmith wrote: »
    I had a burger in the cafe in auschwitz, wasnt great tbh.


    Why? Did it give you gas, or just leave a taste of ashes in your mouth?


  • #33
    marco_polo
    Moderators, Science, Health & Environment Moderators Posts: 10,093 Mod ✭✭✭✭marco_polo


    Now if they had built it in the middle of Dun Aengus you might have a point OP. But since it is in the village WTF? :confused:


  • #34
    lala stone
    Closed Accounts Posts: 369 ✭✭lala stone


    Seaneh wrote: »
    There is no abra in Galway city.

    true story.

    And I only know of 4 super macs.

    Eyre Square, Merlin Park, Cross Street and Salthill.
    One out by the regional,, one in the galw shoppin centre.,,,


  • #35
    toiletduck
    Registered Users, Registered Users 2 Posts: 2,379 ✭✭✭toiletduck


    The thing is that it's not even your typical neon sign, tacky fronted Supermacs. It has to conform to certain local planning and such, is toned down.


  • #36
    lucylu
    Registered Users, Registered Users 2 Posts: 2,111 ✭✭✭lucylu


    Supermacs in Kilronan is tiny (orange building on the right of photo) and is closes at 10 or 10.30 certainly not an all nighter.

    http://i1.trekearth.com/photos/20073/kilronan-harbour800.jpg


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  • #37
    Seaneh
    Banned (with Prison Access) Posts: 18,300 ✭✭✭✭Seaneh


    lala stone wrote: »
    One out by the regional,, one in the galw shoppin centre.,,,

    The one out by the "regional" or GMIT as it's been called for 20 odd years, is merlin park, had forgotten about the SC though.


  • #38
    toiletduck
    Registered Users, Registered Users 2 Posts: 2,379 ✭✭✭toiletduck


    Seaneh wrote: »
    The one out by the "regional" or GMIT as it's been called for 20 odd years, is merlin park, had forgotten about the SC though.

    The Regional usually refers to UCHG...


  • #39
    AnonoBoy
    Closed Accounts Posts: 22,559 ✭✭✭✭AnonoBoy


    As long as we don't give them a bridge I don't care what them island folk get.


  • #40
    lala stone
    Closed Accounts Posts: 369 ✭✭lala stone


    toiletduck wrote: »
    The Regional usually refers to UCHG...
    Yes thats what I meant thanks!


  • #41
    BraziliaNZ
    Banned (with Prison Access) Posts: 5,671 ✭✭✭BraziliaNZ


    there's a huge demand for it in Ireland. Take a look at McDonald's on Jervis st at any time or day of the week, full of fat unemployed knacker young ones with prams, is disgusting! Still I'm partial to junk food sometimes alright.


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  • #42
    Seaneh
    Banned (with Prison Access) Posts: 18,300 ✭✭✭✭Seaneh


    toiletduck wrote: »
    The Regional usually refers to UCHG...


    el hospital?

    Oh yeah, theres a supermacs on newcastle road alright...

    I'm sure there's anotherone out westside too now that i think of it...


  • #43
    toiletduck
    Registered Users, Registered Users 2 Posts: 2,379 ✭✭✭toiletduck


    Seaneh wrote: »
    el hospital?

    Yup.
    I'm sure there's anotherone out westside too now that i think of it...

    No, you're thinking of the McDonalds in the shopping centre. /Fast Food expert


  • #44
    lala stone
    Closed Accounts Posts: 369 ✭✭lala stone


    In fairness why should ppl who live there not have one.. just because someone on the Mainland who never goes or lives there thinks it may ruin the whole quaint Island vibe..


  • #45
    Dravokivich
    Moderators, Category Moderators, Music Moderators, Politics Moderators, Society & Culture Moderators Posts: 22,424 CMod ✭✭✭✭Dravokivich


    ScumLord wrote: »
    That 100x100 burger looks rank. Those people deserve to die for eating that, what's with the colour of the meat?

    Alot of it was raw...

    .. and yes the pigs ate that too :eek::confused::eek:

    - Drav


  • #46
    Seaneh
    Banned (with Prison Access) Posts: 18,300 ✭✭✭✭Seaneh


    ScumLord wrote: »
    That 100x100 burger looks rank. Those people deserve to die for eating that, what's with the colour of the meat?

    They are cooked medium rare, like a good burger should be!


  • #47
    Seaneh
    Banned (with Prison Access) Posts: 18,300 ✭✭✭✭Seaneh


    Ok, according to wiki (which is probably, as usual, wrong) 259 people live in the biggest town on the island, so that means the total population of the island is probably less than 500?

    Can 500 people sustain a super macs?


  • #48
    Sulmac
    Registered Users, Registered Users 2 Posts: 1,021 ✭✭✭Sulmac


    Seaneh wrote: »
    Can 500 people sustain a super macs?

    The tourists probably do.


  • #49
    K-9
    Registered Users, Registered Users 2 Posts: 43,305 ✭✭✭✭K-9


    At least it isn't on Craggy Island yet though it's near!

    www.youtube.com/watch?v=gT9xuXQjxMM

    Mad Men's Don Draper : What you call love was invented by guys like me, to sell nylons.



  • #50
    greyed
    Registered Users, Registered Users 2 Posts: 324 ✭✭greyed


    There should be a Mos Burger everywhere :pac:


  • #51
    Flyer1
    Registered Users, Registered Users 2 Posts: 664 ✭✭✭Flyer1


    Supermacs is closed on the islands now... It was turned in to a bike shop, ironic or what :)


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  • #52
    ScumLord
    Registered Users, Registered Users 2 Posts: 28,787 ✭✭✭✭ScumLord


    Seaneh wrote: »
    They are cooked medium rare, like a good burger should be!
    Isn't that illegal over here?


  • #53
    Seaneh
    Banned (with Prison Access) Posts: 18,300 ✭✭✭✭Seaneh


    ScumLord wrote: »
    Isn't that illegal over here?


    Don't see how it could be?

    Mint in Galway cook them Medium by default, you have to ask for well done.

    I ask for medium rare :)


  • #54
    ScumLord
    Registered Users, Registered Users 2 Posts: 28,787 ✭✭✭✭ScumLord


    Seaneh wrote: »
    Don't see how it could be?

    Mint in Galway cook them Medium by default, you have to ask for well done.

    I ask for medium rare :)
    Minced meat is more prone to bacteria so it has to be cocked through whereas fillets and such don't allow bacteria to get inside the meat as easily. I thought I heard that somewhere that all restaurants had to unsure minced meat was cocked through to avoid poisoning.


  • #55
    Bob Z
    Registered Users, Registered Users 2 Posts: 2,587 ✭✭✭Bob Z


    ScumLord wrote: »
    Minced meat is more prone to bacteria so it has to be cocked through whereas fillets and such don't allow bacteria to get inside the meat as easily. I thought I heard that somewhere that all restaurants had to unsure minced meat was cocked through to avoid poisoning.


    hmmm i think i'll lay of minced meat for a while


  • #56
    Seaneh
    Banned (with Prison Access) Posts: 18,300 ✭✭✭✭Seaneh


    ScumLord wrote: »
    Minced meat is more prone to bacteria so it has to be cocked through whereas fillets and such don't allow bacteria to get inside the meat as easily. I thought I heard that somewhere that all restaurants had to unsure minced meat was cocked through to avoid poisoning.


    Yes and no.

    A lot of good burger places mince their own meat, in which case, it is perfectly safe.

    if I make burgers at home I mince some steaks myself by hand and cook them very rare.


  • #57
    IvyTheTerrible
    Closed Accounts Posts: 14,949 ✭✭✭✭IvyTheTerrible


    Seaneh wrote: »
    Yes and no.

    A lot of good burger places mince their own meat, in which case, it is perfectly safe.

    if I make burgers at home I mince some steaks myself by hand and cook them very rare.

    Not according to the FSAI:

    http://www.fsai.ie/faq/domestic.html#domestic_cooking

    "
    Q. What do I consider when cooking steaks and burgers?
    Steak/beef joints can be cooked to preference and so some of the juices may still be present when the meat is cooked “rare”. This is because bacteria are only present on the surface of the meat and will be destroyed once the outside of the meat is seared.
    However, minced beef such as burgers, or rolled joints, must be cooked to a core temperature of 75°C or equivalent e.g. 70°C for 2 minutes at the core of the food. This is because bacteria which are usually present on the external surfaces of meat joints can be redistributed throughout the inside of the burger on mincing/rolling."


  • #58
    Seaneh
    Banned (with Prison Access) Posts: 18,300 ✭✭✭✭Seaneh


    IvyTheTerrible wrote: »
    Not according to the FSAI:

    http://www.fsai.ie/faq/domestic.html#domestic_cooking

    "
    Q. What do I consider when cooking steaks and burgers?
    Steak/beef joints can be cooked to preference and so some of the juices may still be present when the meat is cooked “rare”. This is because bacteria are only present on the surface of the meat and will be destroyed once the outside of the meat is seared.
    However, minced beef such as burgers, or rolled joints, must be cooked to a core temperature of 75°C or equivalent e.g. 70°C for 2 minutes at the core of the food. This is because bacteria which are usually present on the external surfaces of meat joints can be redistributed throughout the inside of the burger on mincing/rolling."



    The FSAI also say you can't cook any cuts of pork anything less than well done, which is to say, they aren't always right.

    You can easily cook loin, rack and fillet of pork medium and not worry about being sick.

    I've never had a problem with medium burgers or steak tartare and as a Chef I'd have no issues with serving to anybody so long as I knew where the meat came from and assembled it myself.


  • #59
    thelordofcheese
    Closed Accounts Posts: 4,368 ✭✭✭thelordofcheese


    ScumLord wrote: »
    It's in disguise. I was in Galway for the first time in ages there about two weeks ago and they'd stuck some bit of ply over abra and called it monkey hut or kebab monster or something, possibly. I was very high at the time.

    hmm....Clever girl.


  • #60
    ScumLord
    Registered Users, Registered Users 2 Posts: 28,787 ✭✭✭✭ScumLord


    Seaneh wrote: »
    The FSAI also say you can't cook any cuts of pork anything less than well done, which is to say, they aren't always right.
    Someone told me that too, that pork is as dangerous as chicken if not cocked fully. Up until then I loved rare pork products I'd even slightly under cook rashers.


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  • #61
    whadabouchasir
    Registered Users, Registered Users 2 Posts: 942 ✭✭✭whadabouchasir


    ScumLord wrote: »
    , that pork is as dangerous as chicken if not cocked fully..
    Honestly now,cocking your food,have you no shame?


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