• (disco) in reply to Buddy
    Buddy:
    Impossible. A rogue Al would have spent the whole time trying to exterminate all humans, not producing some shoddy database setup.

    Or write poems about pigs.

  • (disco) in reply to chreng
    chreng:
    Cool guy, that Andy! Designed sort of an in-memory database solution!
    I don't like his approach to cache invalidation, and based on the output, I think his naming may have been suspect.
  • (disco) in reply to abarker
    abarker:
    So, while there is a superficial resemblance, there is a difference in ingredients and taste. American biscuits are not sweet like scones, and are generally made using a different fat than is used with scones.

    Scones are just small damper: bread leavened with sodium bicarbonate or sometimes lemonade or beer. They're not usually made sweet, the sweet stuff (jam and cream on scones, golden syrup on damper) goes on them. They can be savoury, sometimes baked with cheese in or on them.

    That not-really-egg and not-really-cheese thing posted before (why don't Americans eat food instead of that plastic shit? That's not what egg or cheese are supposed to look like!) looked like a muffin to me.

  • (disco) in reply to another_sam
    another_sam:
    looked like a muffin to me

    These are muffins.

    https://geekoutandsmile28.files.wordpress.com/2013/12/muffin-top-w724.jpg

  • (disco) in reply to another_sam
    another_sam:
    why don't Americans eat food instead of that plastic shit?

    As I read that I was nomming a biscuit (US-style) with lemon curd on it. It's much fluffier than a muffin, which tends to have a denser crumb.

  • (disco) in reply to another_sam
    another_sam:
    That's not what egg or cheese are supposed to look like!

    When you cook (or otherwise prepare) something, it usually looks different than it did before.

  • (disco) in reply to boomzilla
    boomzilla:
    When you cook (or otherwise prepare) something, it usually looks different than it did before.

    However, it doesn't follow that anything different from what it looked like before is what it's supposed to look like when cooked.

  • (disco) in reply to CarrieVS
    CarrieVS:
    However, it doesn't follow that anything different from what it looked like before is what it's supposed to look like when cooked.

    Neither does it follow that @another_sam's nutty ideas about food make sense.

  • (disco) in reply to boomzilla
    boomzilla:
    Neither does it follow that @another_sam's nutty ideas about food make sense.

    No, but in this particular case, leaving aside the definition of a biscuit, that egg and that cheese look like the kind you might find in a child's toy kitchen.

    The cheese appears to be common or garden 'cheese product slice', but if you hadn't told me the other slice of yellow plastic was supposed to be egg, I would not have known.

  • (disco) in reply to CarrieVS
    CarrieVS:
    No, but in this particular case, leaving aside the definition of a biscuit, that egg and that cheese look like the kind you might find in a child's toy kitchen.

    And now we know not to trust your ideas, either.

  • (disco) in reply to boomzilla

    If you sincerely think that scrambled egg 'is supposed to' be a solid slicea fried egg is supposed to look in any way at all like what was visible in that picture and that that shiny, floppy 'cheese product' is what cheese 'is supposed to' be, I really do feel sorry for you. Apparently there's a phenomenon in the US called 'food deserts', I guess you must have always lived in one of those.

  • (disco) in reply to CarrieVS
    CarrieVS:
    scrambled egg

    It's not meant to be scrambled, it's meant to be fried.

    That said, yeah, it's pretty frightening-looking. I usually get egg whites on the rare occasions I get mcdonald's breakfast, and it comes out looking more like this in reality:

    http://www.grubgrade.com/wp-content/uploads/2013/04/Egg-White-Delight-McMuffin.jpg

  • (disco) in reply to Yamikuronue
    Yamikuronue:
    It's not meant to be scrambled, it's meant to be fried.

    Well the one in the picture we were originally discussing looks even less like a fried egg than it does like scrambled egg. I at least vaguely understand how you might be able to get scrambled egg to look something like that.

  • (disco) in reply to Yamikuronue

    In the UK, the eggs used in McMuffins are friedpoached in metal rings, so they come out looking like a slice of a sort of 'egg sausage'

  • (disco) in reply to CarrieVS
    CarrieVS:
    If you sincerely think that scrambled egg 'is supposed to' be a solid slice and that that shiny, floppy 'cheese product' is what cheese 'is supposed to' be, I really do feel sorry for you.

    I don't understand the problem here. Is it that it's been shaped because it's been cooked in a particular container to standardize the shape? That it's not completely dried out, so the light glistens on it? You have some stupid (but sadly common) prejudice against McDonald's?

    CarrieVS:
    Apparently there's a phenomenon in the US called 'food deserts', I guess you must have always lived in one of those.

    You shouldn't listen to idiots like Michele Obama for reliable information.

    Yamikuronue:
    It's not meant to be scrambled, it's meant to be fried.

    No, that version is definitely scrambled. For reference, the image you originally posted:

    http://1.bp.blogspot.com/-nINLuZcSEzE/UAbK_A991hI/AAAAAAAABro/V47PzDInhjc/s1600/H_EggCheeseBiscuit.png

    I get that some people don't like American / processed cheese, but that's their problem. It's really good stuff in the right situation, and saying "That's not food" just shows outs your inner foodie hipster troll.

  • (disco) in reply to RaceProUK
    RaceProUK:
    fried in metal rings
    CarrieVS:
    in the picture

    You're right, I forgot what picture I posted. This is the fried egg option:

    http://www.proprofs.com/quiz-school/upload/yuiupload/1641837707.jpg

    The folded eggs are shipped in liquid form (to get around breakable shells) and poured onto the griddle. Non-promo shot:

    http://www.josepino.com/articles/mcdonalds/sausage_egg_biscuit_mcdonalds.jpg

    It looks less plastic when it's not airbrushed.

  • (disco) in reply to Yamikuronue
    Yamikuronue:
    This is the fried egg option:

    Though as @PJH has previously informed us, it's actually poached. ;-)

  • (disco) in reply to boomzilla
    boomzilla:
    I don't understand the problem here. Is it that it's been shaped because it's been cooked in a particular container to standardize the shape? That it's not completely dried out, so the light glistens on it? You have some stupid (but sadly common) prejudice against McDonald's?

    It's that it's a solid slice. Have you ever actually had normal scrambled egg? It doesn't fold, it pours/spreads.

    boomzilla:
    I get that some people don't like American / processed cheese, but that's their problem. It's really good stuff in the right situation
    It does not taste like cheese. It does not have the texture of cheese. Yes, it is food - you can consume it, and digest it. Whether or not you like the stuff, it is not what cheese 'is supposed to be like'.
    Yamikuronue:
    It looks less plastic when it's not airbrushed.
    But it still doesn't look like what scrambled egg should look like.
  • (disco) in reply to CarrieVS

    Nobody calls it a scrambled egg though. It's a "folded egg". It's more like a tamagoyaki than anything else:

    http://mamaloli.com/wp-content/uploads/2010/09/tamagoyaki-11.jpg

  • (disco) in reply to Yamikuronue

    …and now I want sushi :smile:

  • (disco) in reply to CarrieVS
    CarrieVS:
    It's that it's a solid slice. Have you ever actually had normal scrambled egg? It doesn't fold, it pours/spreads.

    Seriously?

    CarrieVS:
    It does not taste like cheese.

    :rolleyes: I'm tempted to excuse this as your weird sense of taste, but I think that's letting you off too lightly.

    CarrieVS:
    Yes, it is food - you can consume it, and digest it. Whether or not you like the stuff, it is not what cheese 'is supposed to be like'.

    Man...and they say Americans are provincial. We got nothing on you Aussies.

  • (disco) in reply to boomzilla
    boomzilla:
    Seriously?

    Yes.

    boomzilla:
    you Aussies

    Brit.

  • (disco) in reply to Yamikuronue
    Yamikuronue:
    Nobody calls it a scrambled egg though.

    shhh....Nobody tell her about omelettes, either.

  • (disco) in reply to boomzilla
    boomzilla:
    I'm tempted to excuse this as your weird sense of taste, but I think that's letting you off too lightly.
    We Brits take our cheese seriously :stuck_out_tongue:
    CarrieVS:
    Brit.
    He knows that; he's just trolling ;)
  • (disco) in reply to RaceProUK
    RaceProUK:
    He knows that; he's just trolling

    We are not amused.

    Sorry. I'm having a wee bit of a bad day.

    boomzilla:
    omelettes

    Omelettes don't look like that either. Other than the ones I occasionally made in the microwave when I was a student and couldn't be bothered to wash up a pan so that I could cook with it. They kinda looked like that, and I remember how they tasted.

  • (disco) in reply to RaceProUK
    RaceProUK:
    We Brits take our cheese seriously

    But some of you are apparently afraid of modern technology.

    http://junkfoodscience.blogspot.com/2007/06/processed-foods-arent-real-food.html

  • (disco) in reply to another_sam
    another_sam:
    why don't Americans eat food instead of that plastic shit?

    To provide inspiration for a Good Omens quote?

    CHOW™ contained spun, plaited, and woven protein molecules, capped and coded, carefully designed to be ignored by even the most ravenous digestive tract enzymes; no-cal sweeteners; mineral oils replacing vegetable oils; fibrous materials, colorings, and flavorings. The end result was a foodstuff almost indistinguishable from any other except for two things. Firstly, the price, which was slightly higher, and secondly, the nutritional content, which was roughly equivalent to that of a Sony Walkman. [...] MEALS™ was CHOW™ with added sugar and fat. The theory was that if you ate enough MEALS™ you would a) get very fat, and b) die of malnutrition.

  • (disco) in reply to boomzilla
    boomzilla:
    But some of you are apparently afraid of modern technology.
    Only those who fail to realise that what happens when you cook is you *process food* :smile:
  • (disco) in reply to RaceProUK
    RaceProUK:
    Only those who fail to realise that what happens when you cook is you *process food* :smile:

    Indeed. Did you look at the link I posted? It's long, but good. I'm sad that she stopped blogging. It's an awesome resource.

  • (disco) in reply to CarrieVS
    CarrieVS:
    It's that it's a solid slice. Have you ever actually had normal scrambled egg? It doesn't fold, it pours/spreads.

    Yes, you can scramble an egg that firm, or cook an omelette that firm for that matter

    RaceProUK:
    Only those who fail to realise that what happens when you cook is you process food
    I'm personally OK with industrial-scale food processing as long as I have some idea what's going on, and that's usually the case for me. I think most people aren't OK with it simply because they're so darn clueless...
  • (disco) in reply to CarrieVS
    CarrieVS:
    It's that it's a solid slice. Have you ever actually had normal scrambled egg? It doesn't fold, it pours/spreads

    Looks like a slightly overcooked omelette to me. Although scrambled eggs do seem to be different in America to over here. Cooked a lot faster so they're more like a broken up omelette.

  • (disco) in reply to Jaloopa
    Jaloopa:
    Although scrambled eggs do seem to be different in America

    Needs moar pix.

    "American-style" scrambled eggs ought to look something like:

    [image]
  • (disco) in reply to Yamikuronue

    In the UK we call those 'overcooked scrambled eggs', but I'm quite familiar with them (and FWIW I prefer my eggs on the well-done side compared to what a foodie would insist they should be like). You'll note that although they're well set, they're not a single solid mass.

  • (disco) in reply to CarrieVS
    CarrieVS:
    they're not a single solid mass.

    ...ya'll actually prefer this?

    http://www.castlerain.com/wp-content/uploads/2012/02/Scrambled_Eggs_and_Toast.jpg

  • (disco) in reply to boomzilla
    boomzilla:
    I get that some people don't like American / pasteurized processed vaguely cheese-like food productorange grease
    FTFY
  • (disco) in reply to CarrieVS
    CarrieVS:
    Have you ever actually had normal scrambled egg?
    Yes, have you?
    CarrieVS:
    It doesn't fold, it pours/spreads.
    Try cooking them. If they still pour after "cooking," they're not cooked.
  • (disco) in reply to HardwareGeek
    HardwareGeek:
    FTFYHG

    There's such a wide variation in "traditional" cheeses: hard, soft, runny, moldy, etc, that silly prejudices against more recently formulated cheeses because they cannot manufactured with pre-industrial technology is retarded. Saying you prefer other cheeses will vary according to taste, and is as acceptable as claiming to like the taste of fish.

  • (disco) in reply to boomzilla
    boomzilla:
    Saying you prefer other cheeses

    What if I prefer no cheese?

  • (disco) in reply to Yamikuronue
    Yamikuronue:
    What if I prefer no cheese?

    De gustibus non est disputandum.

  • (disco) in reply to boomzilla
    boomzilla:
    There's such a wide variation in "traditional" cheeses: hard, soft, runny, moldy, etc, that silly prejudices against more recently formulated cheeses

    I am definitely prejudiced against moldy cheeses. Yes, even the ones that are supposed to be moldy. Blue cheeses are disgusting. I love the creamy interior of Bree, but the "edible" rind is, at the very best, barely tolerable.

  • (disco) in reply to CarrieVS
    CarrieVS:
    Brit.

    A Brit telling AMERICANS how to make food? Your national dish is cheap fish and soggy french fries in a lake of grease.

  • (disco) in reply to antiquarian

    https://www.youtube.com/watch?v=t3Cn11jaUSw

  • (disco) in reply to boomzilla
    boomzilla:
    prejudices against more recently formulated cheeses because they cannot manufactured with pre-industrial technology isare retarded.

    However, it is not retarded to be prejudiced against "cheese" that is manufactured using industrial technology that produces "cheese" that is flavorless, textureless and legally isn't even "cheese."

    Today’s American cheese is, by law, required to be manufactured from at least 2 types of cheese, and must contain at least 51% "Other ingredients" which normally include: milk, whey, milkfat, milk protein concentrate, whey protein concentrate, saturated oil(s), emulsifiers, and salt. Because its manufacturing process differs from "unprocessed"/raw/natural cheeses,[1] American cheese can not be legally sold under the name (authentic) "cheese" in the US. Instead, federal (and even some state) laws mandate that it be labeled as "processed cheese" if simply made from combining more than one cheese,[2] or "cheese food" if dairy ingredients such as cream, milk, skim milk, buttermilk, cheese whey, or albumin from cheese whey are added.[3] As a result, sometimes even the word "cheese" is absent, altogether, from the product's labeling in favor of, e.g., "American slices" or "American singles". [Emphasis added]

    Note that it is required to be labeled "cheese food" if other ingredients are added, but the law requires that not only must other ingredients be added, but that "American cheese" must be mostly other ingredients.

  • (disco) in reply to HardwareGeek
    HardwareGeek:
    However, it is not retarded to be prejudiced against "cheese" that is manufactured using industrial technology that produces "cheese" that is flavorless, textureless and legally isn't even "cheese."

    Except for the legal bit, I agree. But no one has brought up anything matching that description.

    HardwareGeek:
    Note that it is required to be labeled "cheese food"

    And The State of California probably knows that it causes cancer.

  • (disco) in reply to HardwareGeek
    HardwareGeek:
    or "cheese food" if dairy ingredients such as cream, milk, skim milk, buttermilk, cheese whey, or albumin from cheese whey are added.

    Oh no! Cream, milk, buttermilk, whey... I don't even know what they are, they sound like toxic chemicals!

  • (disco) in reply to boomzilla
    boomzilla:
    no one has brought up anything matching that description

    American cheese, specifically "Kraft® singles American pasteurized prepared cheese product" (note they don't even claim it's a food product), match that description.

    Yamikuronue:
    Cream, milk, buttermilk, whey... I don't even know what they are, they sound like toxic chemicals!
    Not "toxic chemicals," but not quite real cheese, either:

    Cheddar cheese (milk, cheese culture, salt, enzymes) Whey Water Protein concentrate Milk Sodium citrate Calcium phosphate Milkfat Gelatin Salt Sodium phosphate Lactic acid as a preservative Annatto and paprika extract (color) Enzymes Vitamin A palmitate Cheese culture Vitamin D3

  • (disco) in reply to HardwareGeek
    HardwareGeek:
    American cheese, specifically "Kraft® singles American pasteurized prepared cheese product" (note they don't even claim it's a food product), match that description.

    Not even close.

  • (disco) in reply to boomzilla

    Picky. Not strictly flavorless and texturless, but might as well be.

    Flavor: Vaguely cheesy blandness Texture: Congealed grease; somewhat less unpleasant when melted

  • (disco) in reply to HardwareGeek
    HardwareGeek:
    Picky. Not strictly flavorless and texturless, but might as well be.

    I still disagree with you. But you're not as bad as snobby Cannucks like @CarrieVS or hipster Micks like @another_sam.

  • (disco) in reply to Yamikuronue
    Yamikuronue:
    Non-promo shot:

    I have eaten hundreds of those and have never, ever, seen one nearly that poorly-assembled.

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