Feel free to occasionally check back. When the mood suits me, I will add more things to this list.
Chicken McNuggets contain beef.
The FDA allows certain “defects” to slide by. Have a look at what your food can carry:
• Canned pineapple can pack in up to 20% moldy fruit.
• Berries can harbor up to 4 larvae per 100 grams.
• Oregano can legally contain up to 1,250 insect fragments per 10 grams.
• Cinnamon can carry up to 1 milligram of animal excrement per pound.
• Ocean perch can harbor small numbers of copepods, parasites that create pus pockets.
Fruits and vegetables are naturally losing their nutrients.
Calorie counts on nutrition fact labels aren’t always accurate, sometimes by as many as 100 calories. If every meal you eat has 100 more calories than you need, you’ll gain more than 30 pounds a year.
Aluminum cans are lined with a hormone-disrupting toxin.
Fast food salads contain chemicals used in antifreeze, Propylene Glycerol. In its concentrated form, the chemical has been known to cause eye and skin irritation.
Processed cheese is less than 51 percent cheese. “Cheese-like substance” is more accurate.
A typical American eats 28 pigs in his/her lifetime.
Shellac is a type of finishing product that is typically used to improve the shine of wood and furniture. However, it can also be used to improve the shine of certain foods, such as jelly beans. Where does shellac come from? Why, it’s secreted by an insect in Thailand called the Kerria Iacca of course!
Americans spent an estimated $267 billion dining out in 1993.
An etiquette writer of the 1840’s advised, “Ladies may wipe their lips on the tablecloth, but not blow their noses on it.”
Capsaicin, which makes hot peppers “hot” to the human mouth, is best neutralized by casein, the main protein found in milk.
In 1860, Godey’s Lady’s Book advised US women to cook tomatoes for at least 3 hours.
In the United States, a pound of potato chips costs two hundred times more than a pound of potatoes.
Large doses of coffee can be lethal. Ten grams, or 100 cups over 4 hours, can kill the average human.
McDonalds and Burger King sugar-coat their fries so they will turn golden-brown.
Potato chips were invented in Saratoga Springs in 1853 by chef George Crum. They were a mocking response to a patron who complained that his French fries were too thick.
Refried beans aren’t really what they seem. Although their name seems like a reasonable translation of Spanish frijoles refritos, the fact is that these beans aren’t fried twice. In Spanish, refritos literally means “well-fried,” not “re-fried.”
Research shows that only 43% of homemade dinners served in the US include vegetables.
The average child will eat 1,500 PB sandwiches by high school graduation.
The color of a chile is no indication of its spiciness, but size usually is – the smaller the pepper, the hotter it is.
The dye used to stamp the grade on meat is edible. It’s made from grape skins.
The largest item on any menu in the world is probably the roast camel, sometimes served at Bedouin wedding feasts. The camel is stuffed with a sheep’s carcass, which is stuffed with chickens, which are stuffed with fish, which are stuffed with eggs.
Vanilla is the extract of fermented and dried pods of several species of orchids.
When honey is swallowed, it enters the blood stream within a period of 20 minutes.
When Swiss cheese ferments, a bacterial action generates gas. As the gas is liberated, it bubbles through the cheese leaving holes. Cheese-makers call them “eyes.”
Worcestershire sauce, the popular English sauce, is made from dissolved anchovies. The anchovies are soaked in vinegar until they have completely melted. The sauce contains the bones and all.
Fun Slang for orders:
A Happy Waitress – Grilled cheese with bacon, tomato, and mayo.
Sh*t on a Shingle (S.O.S) – Cream Chip Beef
Nova Eggs – Scrambled eggs with Lox
The sandwich is named for the Fourth Earl of Sandwich (1718-92), for whom sandwiches were made so that he could stay at the gambling table without interruptions for meals.
In 1926, when a Los Angeles restaurant owner with the all-American name of Bob Cobb was looking for a way to use up leftovers, he threw together some avocado, celery, tomato, chives, watercress, hard-boiled eggs, chicken, bacon, and Roquefort cheese, and named it after himself: Cobb salad.
Mayonnaise is said to be the invention of the French chef of the Duke de Richelieu in 1756. While the Duke was defeating the British at Port Mahon, his chef was creating a victory feast that included a sauce made of cream and eggs. When the chef realized that there was no cream in the kitchen, he improvised, substituting olive oil for the cream. A new culinary masterpiece was born, and the chef named it “Mayonnaise” in honor of the Duke’s victory.
The English word “soup” comes from the Middle Ages word “sop,” which means a slice of bread over which roast drippings were poured. The first archaeological evidence of soup being consumed dates back to 6000 B.C., with the main ingredient being Hippopotamus bones!
Haggis, the national dish of Scotland: take the heart, liver, lungs, and small intestine of a calf or sheep, boil them in the stomach of the animal, season with salt, pepper and onions, add suet and oatmeal. Enjoy!
Since Hindus don’t eat beef, the McDonald’s in New Delhi makes its burgers with mutton.
Only read these if you’re REALLY brave…
The world’s costliest coffee, at $130 a pound , is called Kopi Luwak. It is in the droppings of a type of marsupial that eats only the very best coffee beans. Plantation workers track them and scoop their precious poop.
The FDA allows an average of 30 or more insect fragments and one or more rodent hairs per 100 grams of peanut butter.
The average fast food patron eats 12 pubic hairs in a given year.
Ingesting the same amount of sugar in a single can of Coke would result in an individual vomiting.
Various viruses can be found on processed lunch meat
Food production companies have long sought ways to combat unhealthy microbes found on processed foods such as lunch meat and hot dogs. A few years ago, the FDA approved the use of bacteriophages (a.k.a. viruses) that help kill these dangerous microbes. So, basically, viruses are purposely being added to your food to improve shelf life.