New York Restaurant's $200 Fries Certified As World's Most Expensive
SomeGuy
(Joey)
#2
Now youâve got me thinking about the certification process.
Someone likely does this to earn a living. Would this be an attractive career path for someone with an advance degree? How shall I advise young graduates? 
lfod14
#3
Iâd love to be surprised, but no level of stupidity out of NY can surprise me anymoreâŚ
KetoType2
(UsedToBeT2D)
#4
With a coupon, you can get a McDonalds large fry for $1.00. I think they are certified the Worldâs Best.
SomeGuy
(Joey)
#5
Notwithstanding the price differential, Iâd just assumed that âBillions Servedâ indicated that McDonaldâs could be certified as the Worldâs Most?
KetoType2
(UsedToBeT2D)
#6
I had a cousin that worked in a plant that made McDâs french fries. Only people with strict clearance could enter that plant, so closely guarded is the process.
SomeGuy
(Joey)
#7
Reminds me of a friend in high school who worked at a national fast food burger chain⌠She said the steak sandwich meat came from a freezer box marked âHamburgerâ and the hamburgers came from a freezer box that was unmarked. I shall refrain from naming the US chain, but it is still operating all these many decades later. 
Digital_Dave
#9
Might be they donât want anyone to know what actually explains this phenomenon. 
⌠I remember coming across this video some years back and found it quite amusing. 
Hallie
(Butter Withaspoon)
#11
Dave that video is funny and thought provoking! It reminded me of my own Christmas mince pie experiment that Iâd forgotten- yet here it is, 3 years later still hiding in my fridge door, utterly unchanged! Or is it 4 years? 
It was a slice of bread pinned to the wall in a share house (forgotten the very important reason ) that never never changed that put me off regular sliced bread forever. Itâs not natural!!
SomeGuy
(Joey)
#13
Funny you say this⌠reminds me of a true story shared by a friend while earning his PhD in microbiology:
His lab was running fungi experiments and needed to use carrots as a growing medium.
Rather than spend time peeling large amounts of carrots, they bought multiple bags of âbaby carrotsâ in the grocery aisle - the kind that are pre-peeled with rounded edges, i.e., so you can grab them right out of the bag for munching.
After weeks of effort, they couldnât get any fungus to grow on them. Instead, they bought bags of regular carrots, peeled them, and - voila - their fungus test spores sprouted in no time at all.
Apparently, the âbabyâ pre-peeled carrots are dipped in some chemical that bleaches out the surface nutrients such that fungi have no interest in them.
Perhaps thatâs a good thing - if youâre afraid of fungus. But not necessarily good if youâre concerned about whatever chemicals are destroying the nutrients in the carrots, such that no self-respecting fungus will bother with them. 
Hallie
(Butter Withaspoon)
#14
Fantastic observational science story someGuy, Iâve always been suspicious of the soup mix packs of veg that are pre chopped and ready to go. I BET they do the same thing to these.
Fungus and surface bacteria all the way for me!
Digital_Dave
#15
I think there are a lot of things that are used, or added to products to make âpreparedâ foods last longer, and the sad thing is, you will probably never know just what those things are. - Whether its to just keep them from showing signs of aging/spoilage or simply make them âappearâ fresher by adding âun-naturalâ ingredients. But who the hell knows just what some of these things might be? ⌠Iâm sure these things are kept as âcompany secretsâ to their products, so they donât have to provide their recipes openly, but Iâm sure there are some crazy methods included. And that in itself can be quite scary. We all know that the bottom line for most is simply MONEY, so it makes sense to create products that stay appealing or not spoil, or simply become indestructible. ⌠But at what cost, and to what end? 