Victoria Taylor looks at KFC’s new “artery-clogging fast food mash up,” the Double Down Dog, which is a hot dog “wrapped in a fried chicken bun and doused with cheese.”
“News of the unusual hot dog spread across the Internet, drawing disgust from some people on social media and curiosity from others.
“‘Whoever came up with the ‘Double Down Dog’ at KFC should be put in jail,’ one Twitter user said.”
McDonald’s has released a promotional video that shows how its french fries are made. Liz Leslie gets to the nub:
“So yes, the fries are made of real potatoes, but they pick up a few additives on their way to the drive-thru window.
“Dextrose homogenizes the color of the fries, while sodium acid pyrophosphate keeps the color from graying once frozen. The potatoes are partially fried before making it to the restaurant in a combination of canola, soybean and hydrogenated soybean oils.
“Other additives –18 if you don’t count potatoes as an ingredient — keep the fries looking and tasting consistent, as Imahara explains in a companion video.”
Coming soon to a Pizza Hut near you: gluten-free pizza.
“The crusts are made from tapioca starch and rice flour, and are supplied by Udi’s Gluten Free Foods. Because certification also means that ingredients stay clear of wheat flour and other gluten-containing ingredients, Pizza Hut says that participating locations will store the crust, cheese, sauce, and pepperoni in a special box, use a special pizza cutter to cut pies, make employees wear special gloves, and roll out special parchment paper for assembly.”
Fast food still isn’t good for you, reports Eater:
“Despite mandated menu calorie counts and the supposedly more savvy American diner, meals at fast-food chains aren’t getting any healthier: Researchers at Tufts University collected nutritional information from three major, unnamed fast-food chains dating back to 1996, comparing the change (if any) in nutritional content. According to the findings, published in Preventing Chronic Disease, ‘average calories, sodium, and saturated fat stayed relatively constant, albeit at high levels.'”