Test Equipment Anonymous

MED6753 wrote: ↑Mon May 06, 2024 10:51 pm

Zenith wrote: ↑Mon May 06, 2024 9:27 pm

I've found people who dispute the obvious sense of these proposals, are the same sort who go through contortions to deny the obvious fact that the earth is flat.

And the moon is made of green cheese.

Zenith wrote: ↑Tue May 07, 2024 2:01 pm Yes they did in "A Grand Day Out".

We ignore the timeless wisdom of Wallace and Gromit at our peril.

Zenith wrote: ↑Tue May 07, 2024 10:36 am Regard him as an engineer given the instruction of developing an edible substance with certain properties conforming to a loose description of cheese. This is the low cost, high performance version of cheese, value engineered, and with certain properties desirable to McDonalds being optimised. A colour selected by a customer approval panel, looking OK when melted and with a convenient m.p., convenient storage and handling properties. and not definitely poisonous. They are not looking for something which would win the approval of cheese connoisseurs.

I've only had McDonalds a couple of times. It was OK. I'd do it again at need. I wouldn't go out of my way to have more. They've obviously managed to come up with a winning formula.

Something similar is true for supermarket potatoes. They have properties convenient for supermarkets. A similar size, smooth so they can be mechanically cleaned and are easy to peel, properties that make them easy to store, with the right facilities. Flavour, ease of storage at home and suitability for various methods of preparation, are all secondary considerations.

Specmaster wrote: ↑Wed May 08, 2024 12:53 am That so called cheese is IMO more about the texture once its melted with the hot (if you're lucky) burger then is about taste.

Specmaster wrote: ↑Wed May 08, 2024 12:53 am

Zenith wrote: ↑Tue May 07, 2024 10:36 am Regard him as an engineer given the instruction of developing an edible substance with certain properties conforming to a loose description of cheese. This is the low cost, high performance version of cheese, value engineered, and with certain properties desirable to McDonalds being optimised. A colour selected by a customer approval panel, looking OK when melted and with a convenient m.p., convenient storage and handling properties. and not definitely poisonous. They are not looking for something which would win the approval of cheese connoisseurs.

I've only had McDonalds a couple of times. It was OK. I'd do it again at need. I wouldn't go out of my way to have more. They've obviously managed to come up with a winning formula.

Something similar is true for supermarket potatoes. They have properties convenient for supermarkets. A similar size, smooth so they can be mechanically cleaned and are easy to peel, properties that make them easy to store, with the right facilities. Flavour, ease of storage at home and suitability for various methods of preparation, are all secondary considerations.

That so called cheese is IMO more about the texture once its melted with the hot (if you're lucky) burger then is about taste. If you want real flavour slap a slice of mature cheddar in there and you won't go far wrong.

AVGresponding wrote: ↑Wed May 08, 2024 9:34 am

Specmaster wrote: ↑Wed May 08, 2024 12:53 am

Zenith wrote: ↑Tue May 07, 2024 10:36 am Regard him as an engineer given the instruction of developing an edible substance with certain properties conforming to a loose description of cheese. This is the low cost, high performance version of cheese, value engineered, and with certain properties desirable to McDonalds being optimised. A colour selected by a customer approval panel, looking OK when melted and with a convenient m.p., convenient storage and handling properties. and not definitely poisonous. They are not looking for something which would win the approval of cheese connoisseurs.

I've only had McDonalds a couple of times. It was OK. I'd do it again at need. I wouldn't go out of my way to have more. They've obviously managed to come up with a winning formula.

Something similar is true for supermarket potatoes. They have properties convenient for supermarkets. A similar size, smooth so they can be mechanically cleaned and are easy to peel, properties that make them easy to store, with the right facilities. Flavour, ease of storage at home and suitability for various methods of preparation, are all secondary considerations.

That so called cheese is IMO more about the texture once its melted with the hot (if you're lucky) burger then is about taste. If you want real flavour slap a slice of mature cheddar in there and you won't go far wrong.

Mature cheddar is too strongly flavoured, and overpowers the flavour of the burger.

MED6753 wrote: ↑Wed May 08, 2024 12:15 pm I like a good, sharp cheddar which is readily available here and is made here. But how it stacks up against a genuine UK cheddar I can't say since I've not sampled it. The very mild cheddar typically used on cheeseburgers is "American cheese" which is almost tasteless and hardly qualifies as cheese. And some of it is "Process cheese food" which is absolute garbage and has the consistency of rubber.

Same goes for "Domestic Swiss" which is terrible compared to the genuine Swiss.

bd139 wrote: ↑Wed May 08, 2024 12:42 pm So what you're saying is America is shit?

tggzzz wrote: ↑Wed May 08, 2024 6:47 pm

The quality of all UK hard cheeses varies from "good enough for mousetraps and toasties" to "sublime". For me a key requirement is the texture: dry (i.e. hard!) and crumbly.

tggzzz wrote: ↑Wed May 08, 2024 6:47 pm
I expect UK mice would turn their noses up at MacDonald's "cheese".

MED6753 wrote: ↑Wed May 08, 2024 7:01 pm

tggzzz wrote: ↑Wed May 08, 2024 6:47 pm

The quality of all UK hard cheeses varies from "good enough for mousetraps and toasties" to "sublime". For me a key requirement is the texture: dry (i.e. hard!) and crumbly.

Agreed. Dry, crumbly, and sharp.

tggzzz wrote: ↑Wed May 08, 2024 6:47 pm
I expect UK mice would turn their noses up at MacDonald's "cheese".

UK mice might not like it but the unwashed masses certainly do as witnessed by all the giant fat asses in yoga pants that assault me on a daily basis.

tggzzz wrote: ↑Wed May 08, 2024 6:48 pm

bd139 wrote: ↑Wed May 08, 2024 12:42 pm So what you're saying is America is shit?

People in glass houses shouldn't throw stones

tggzzz wrote: ↑Wed May 08, 2024 6:47 pm

MED6753 wrote: ↑Wed May 08, 2024 12:15 pm I like a good, sharp cheddar which is readily available here and is made here. But how it stacks up against a genuine UK cheddar I can't say since I've not sampled it. The very mild cheddar typically used on cheeseburgers is "American cheese" which is almost tasteless and hardly qualifies as cheese. And some of it is "Process cheese food" which is absolute garbage and has the consistency of rubber.

Same goes for "Domestic Swiss" which is terrible compared to the genuine Swiss.

The quality of all UK hard cheeses varies from "good enough for mousetraps and toasties" to "sublime". For me a key requirement is the texture: dry (i.e. hard!) and crumbly.

I expect UK mice would turn their noses up at MacDonald's "cheese".

Zenith wrote: ↑Wed May 08, 2024 7:59 pm Peanut butter is the killer bait for mousetraps.

tautech wrote: ↑Wed May 08, 2024 8:26 pm

Zenith wrote: ↑Wed May 08, 2024 7:59 pm Peanut butter is the killer bait for mousetraps.

As is bacon rind.

tggzzz wrote: ↑Wed May 08, 2024 7:17 pm
We can't throw stones in that regard

The current fashion is to blame "ultraprocessed foods", which are as well defined and understood as Dark Energy and Dark Matter and Luminiferous Æther.

tggzzz wrote: ↑Wed May 08, 2024 11:25 am

AVGresponding wrote: ↑Wed May 08, 2024 9:34 am

Specmaster wrote: ↑Wed May 08, 2024 12:53 am
That so called cheese is IMO more about the texture once its melted with the hot (if you're lucky) burger then is about taste. If you want real flavour slap a slice of mature cheddar in there and you won't go far wrong.

Mature cheddar is too strongly flavoured, and overpowers the flavour of the burger.

Iff the burger has flavour in the first place. But I tend to agree.

I certainly wouldn't put good cheese in a burger or toastie, since I like a good cheese's flavour and (especially) texture. The MacDonalds stuff had neither, and I couldn't detect any redeeming virtue.

In the same way that much ice cream should be called "ice non-dairy-fat-whitener", so that stuff should be called something like "edible-vinyl-flooring".

vk6zgo wrote: ↑Thu May 09, 2024 12:30 am

tggzzz wrote: ↑Wed May 08, 2024 11:25 am

AVGresponding wrote: ↑Wed May 08, 2024 9:34 am

Mature cheddar is too strongly flavoured, and overpowers the flavour of the burger.

Iff the burger has flavour in the first place. But I tend to agree.

I certainly wouldn't put good cheese in a burger or toastie, since I like a good cheese's flavour and (especially) texture. The MacDonalds stuff had neither, and I couldn't detect any redeeming virtue.

In the same way that much ice cream should be called "ice non-dairy-fat-whitener", so that stuff should be called something like "edible-vinyl-flooring".

Those of us "furrinners" who experienced the horror of English fast food in the 1970s could only regard the advent of MacDonalds & the like as a radical leap forward in the food scene in that "green & pleasant land".

tggzzz wrote: ↑Thu May 09, 2024 12:33 am

vk6zgo wrote: ↑Thu May 09, 2024 12:30 am

tggzzz wrote: ↑Wed May 08, 2024 11:25 am

Iff the burger has flavour in the first place. But I tend to agree.

I certainly wouldn't put good cheese in a burger or toastie, since I like a good cheese's flavour and (especially) texture. The MacDonalds stuff had neither, and I couldn't detect any redeeming virtue.

In the same way that much ice cream should be called "ice non-dairy-fat-whitener", so that stuff should be called something like "edible-vinyl-flooring".

Those of us "furrinners" who experienced the horror of English fast food in the 1970s could only regard the advent of MacDonalds & the like as a radical leap forward in the food scene in that "green & pleasant land".

Waddayou mean? You didn't like Wimpys?

It is difficult for youngsters to begin to comprehend how much has improved since the 60s.

vk6zgo wrote: ↑Thu May 09, 2024 12:45 am

tggzzz wrote: ↑Thu May 09, 2024 12:33 am It is difficult for youngsters to begin to comprehend how much has improved since the 60s.

The Aussies, Yanks & Canucks used to get together & whinge about the "food scene".
Dunno why no Kiwis joined in----maybe they could survive on "Fush n' Chups".

It was crazy, because if we were lucky enough to have a home cooked meal, it was always far superior to the "bought stuff", so there were good cooks around.

Maybe it is tied up with something I have noticed over the years, that a sizeable proportion of small business proprietors of English origin actively hate their customers---sort of a "Basil Fawlty" syndrome.
I have not noticed the same attitude from Welsh & Scottish people.