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Taco Bell sued

3bodyproblem said:
For "Foodies" and people claiming a refined palette it's woo.

As long as you have texture and aroma there's no way your "palette" can distinguish a cooked starch in a meatball. It doesn't matter if it's a bread or a rice or a oat based starch.
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Wow your taste palette must suck then. If you can't tell the difference between using white bread in ground beef vs a higher quality and more flavorful starch like oats, then you have a seriously bad taste palette.

You see this on the Food Network all the time. They add bacon or garlic to something like a meatball, then say "You can use regular breads crumbs but I like to lightly toast them first, it's adds a nice nutty flavour to the final dish".

You could add belly button lint and toe jam to a meatball with garlic or bacon and nobody could taste it.
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Seeing as they are correct, certain breads can provide a different flavor to your final product.

Again, your taste palette must suck if you can't tell the difference between white bread used in meat or oats used in meat.

I've used rye bread, sourdough (oh that is delicious btw), Hawaiian sweet bread , oats, and flax meal. All the burgers and meatballs end up tasting vastly different.

That's why Taco Bell seasons the crap out of their taco filling. The reason they add oats isn't because of flavour, it's texture.
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what texture does their ground beef need? Its already ground beef.
 
3bodyproblem said:
*sigh

You think people can be served whatever Taco Bell wants, and they can be told whatever they choose because they're a restaurant?

If they say they serve "ground beef" and I buy that "ground beef" I have a reasonable expectation I'm getting "ground beef". Not taco meat filling.

Why would you think it's OK to lie because they are restaurant?
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Ok, then how does the math with the ingredients list work out for you?

You don't get taco soup, right? So there must be a significant amount of beef in the taco meat filling.

Again, taco meat filling has a minimum of 40% beef, whereas Taco Bell's seasoned ground beef has 88% beef - labeling it taco meat filling doesn't mean there's only 40% ground beef, it means there's a minimum of 40% ground beef. Do you know what "minimum" means in this instance? Since 88 > 40, Taco Bell's taco meat filling label is accurate and there is approx 88% ground beef in the taco meat filling.
 
NewtonTrino said:
The crazy thing here is that, one occasion, I've had a chance to partake of a taco bell taco. In fact a volcano taco to be exact. Now if anyone knows me well they know that I'm a connoisseur of tasty beef. I just had a prime porterhouse for dinner in fact. I know beef. There is no way in hell that taco bell beef is only 36% meat. Now I'm not saying that their product is great, but it's definitely got meat in it. Especially when you consider the fact that when you cook the meat and drain it the fat will melt out making the ground beef portion a smaller percentage then before cooking.
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I don't disagree, 36% is unusually low. 88% however is misleading, typically when we talk about ground meat that would refer to the actual protein content, the other 12% being fat.
 
Arus808 said:
Wow your taste palette must suck then. If you can't tell the difference between using white bread in ground beef vs a higher quality and more flavorful starch like oats, then you have a seriously bad taste palette.
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woo.

Higher quality more flavorful oats? This is an original claim. What is the quality scale for starch? What's the lowest? Potatoe? Tapioca? Corn?

Could you rank the starches for me? What's the highest quality starch? A saffron infused basmati rice starch from central India? Southeast Asian Taro root starch?
 
Arus808 said:
Wow your taste palette must suck then. If you can't tell the difference between using white bread in ground beef vs a higher quality and more flavorful starch like oats, then you have a seriously bad taste palette.



Seeing as they are correct, certain breads can provide a different flavor to your final product.

Again, your taste palette must suck if you can't tell the difference between white bread used in meat or oats used in meat.

I've used rye bread, sourdough (oh that is delicious btw), Hawaiian sweet bread , oats, and flax meal. All the burgers and meatballs end up tasting vastly different.



what texture does their ground beef need? Its already ground beef.
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In order to share this anecdote I am forced to confess a serious culinary character flaw.

"Hello. My name is quadraginta, and I like ...

... meatloaf."

:jaw-dropp

:blush:
​
(Good meatloaf, that is. :))

The ex-Mrs. qg made the known universe's very best meatloaf. It was so delicious that it was my special meal of choice for my birthday dinners. No one else in the family minded in the least.

Oats played a major role. Oatmeal, to be specific. There were times that substitutes were tried and nothing else was anywhere approaching satisfactory. Good? Sure, but not as good (IMHO), and certainly not the same. Yes, it was also serving as a binder, but its contribution as a flavor component is beyond question, and I would cheerfully prove it with a double-blind taste test.

As long as I can have seconds.

:D
 
quadraginta said:
In order to share this anecdote I am forced to confess a serious culinary character flaw.

"Hello. My name is quadraginta, and I like ...

... meatloaf."

:jaw-dropp

:blush:
​
(Good meatloaf, that is. :))

The ex-Mrs. qg made the known universe's very best meatloaf. It was so delicious that it was my special meal of choice for my birthday dinners. No one else in the family minded in the least.

Oats played a major role. Oatmeal, to be specific. There were times that substitutes were tried and nothing else was anywhere approaching satisfactory. Good? Sure, but not as good (IMHO), and certainly not the same. Yes, it was also serving as a binder, but its contribution as a flavor component is beyond question, and I would cheerfully prove it with a double-blind taste test.

As long as I can have seconds.

:D
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There is absolutely nothing wrong with a really well prepared meatloaf. There's a restaurant locally that does theirs with a filet mignon that they chop in house, and top with the most amazing bourbon bbq sauce... It's worth every penny of the exorbitant rate you pay when you order it.

Then there's the meatloaf the german restaurant i used to go to made... With a hard boiled egg in the middle, and wrapped in bacon. Pure heaven.

I'm pretty sure they both had fillers of various sorts. My mother used to use potato in hers. I can't imagine that oats would be bad at all. Especially if it were oatmeal.
 
SkeptiChick said:
There is absolutely nothing wrong with a really well prepared meatloaf. There's a restaurant locally that does theirs with a filet mignon that they chop in house, and top with the most amazing bourbon bbq sauce... It's worth every penny of the exorbitant rate you pay when you order it.

Then there's the meatloaf the german restaurant i used to go to made... With a hard boiled egg in the middle, and wrapped in bacon. Pure heaven.

I'm pretty sure they both had fillers of various sorts. My mother used to use potato in hers. I can't imagine that oats would be bad at all. Especially if it were oatmeal.
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Yesss!!!

There was bacon involved, draped over the top of the entire loaf. Like a succulent bacony crust with every slice. Mmmmm!

I suspect that would violate some arcane 3BP regulation, at least in his mind.

As would the addition of sausage (:eek:) to the ground beef.

Adulterated beyond repair.

:boggled:
 
Just go to Taco Bell, buy a taco, and look at the filling... There's no way that nearly two thirds of that is not beef...... a quarter to one third could be other stuff.... maybe... but two thirds???
 
OnlyTellsTruths said:
Just go to Taco Bell, buy a taco, and look at the filling... There's no way that nearly two thirds of that is not beef...... a quarter to one third could be other stuff.... maybe... but two thirds???
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Yes, but does it really taste like 88% beef?

That's the thing with processed food, you don't know what to expect. I couldn't tell you from tasting it what percentage is beef and which is filler. It could be 75% beef and 15% filler or it could be 15% beef and 75% filler (the rest water). I just know it isn't "ground beef". Everyone does, it's just that nobody seriously considered suing them over it before. Apparently these days class action lawsuits are all the rage. From what I've read most of them are over sodium.
 
Can I use rolled oats (aka porridge oats), or should they be in some other form?
 
nathan said:
Can I use rolled oats (aka porridge oats), or should they be in some other form?
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According to the Ministry of Agriculture Food and Rural Affairs:

Oats for human consumption (milling oats) are high-quality oats that meet or exceed milling standards.

You want milling oats. Not feed oats. If you're unsure as to the quality you can ask your local Miller, they will be happy to assist you. Or find a Quaker.
 
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