Tim Horton's

food
hidden-carbs
(Jennifer) #1

This will not apply to everyone, as Tim Horton’s is a regional thing in the states. However, for almost two months now I have been happily getting my Large + 3 cream coffee from Tim’s every morning. They use light cream, so I thought I was ok, since the light cream I buy from my supermarket has zero sugar and 1 carb per serving. I looked up Tim Horton’s today… my Large 3 cream has been costing me 9 net carbs per day!!! :weary:

Well folks, I’ve learned my lesson. Gotta check everything for those pesky hidden carbs!

I hope everyone is having a wonderful Friday! :slight_smile: :blush: :wink:

(Karen) #2

Oh sad day! I’m just not sure why they have to have so many carbs. Must be lighter cream than you had hoped. If you like their coffee perhaps you can bring your own travel cup with your own delicious cream from home already in the bottom

(less is more, more or less) #3

Speaking of hidden carbs, IHOP’s “Colorado Omelette” lists; “hickory-smoked chopped bacon, pork sausage, shredded beef, ham, fresh onions and green peppers and Cheddar cheese.” Except for the onions, not to shabby, or so I thought. After my meal, I looked up the dish, and the nutritional info listed 60 grams of total carbs. (I don’t do net carbs.) Wait, what? I told the waiter not to serve hash browns, toast or the other filler junk, and he didn’t. So what gives? The chef explained he puts hash browns IN the omelette.

I’m still reeling from the deception of it all. So many of my former favorite chains I shall never darken their doors again. Chili’s, On the Border, used to be favs. No mas.

Then there’s the “we don’t keep butter” business.

#4

That should be a capital offense! :angry:

Actually, I guess you need to play the “allergy” card to get them to take you seriously. :man_shrugging:

(Candy Lind) #5

IHOP also puts pancake batter in their omelette & scrambled eggs to make them fluffier; unless you specify “shell eggs only” you get a ton of carbs, grain & gluten you weren’t expecting.

I’m totally disgusted how many waitstaff don’t even know the difference between butter & margarine, much less what they’re serving! And they have the cojones to be affronted when I ask them to go to the kitchen & ASK.

(Karen) #6

Village inn puts wheat thickener in their hollandaise sauce. I thought it seemed Gelatinous. I called them to see. Ugh!

(less is more, more or less) #7

"Tastes just like butter.” I’m assured. “Oh, can I pay with counterfeit money, then? It looks just like real money.”

If your kitchen uses the Phase Liquid Butter Alternative, don’t call it a kitchen. It’s an assembly facility, not a kitchen.

(Jennifer) #8

:rofl::rofl::rofl:

(less is more, more or less) #9

I am allergic to sugar. I swell when I eat it.

Seriously, last Tuesday, I went to a BBQ restaurant near work. “I have a mild allergy to sugar and wheat. That’s shouldn’t be a problem, right?” The waiter, panicked, and checked with the chef. Both dry rubs and wet sauce have brown sugar added. “The chef says there’s sugar all over the kitchen."

Seriously.

What, am I a five-year-old? I’m not ordering candy, but that’s what I’ve been eating all this time. Candied meat.

(Karen) #10

Virtually all BBQ rubs have brown sugar and most Chinese foods

(Jennifer) #11

My friend ordered gluten free pasta at a restaurant and the waitress said “so no croutons on the salad right?”. The waitstaff was knowledgeable about gluten restrictions. I am optimistic that one day when I ask for a side of butter the waitstaff will say “real butter right?”. Change will come. :slight_smile:

(Candy Lind) #12

The sooner, the better! I’m tired of toting my own butter & dressing into the truck stops. :exploding_head:

(Wendy) #13

Several breakfast places add pancake mix to their omelets as well. I always ask.
I thought IHOP was one of them.

(less is more, more or less) #14

Yes, @CandyLindTX points this out as well. To be clear, they’re stuffing our meals with long-term, storable packing filler to make it look bigger.

Speaking of filler;

“At some point some clever miller was like, ‘Hey, what if we combine the flour with sawdust?’” said Penn State food historian Bryan McDonald. “‘We’re selling stuff by weight, and people don’t really have a good way of knowing what’s flour and what’s sawdust.”

(Wendy) #15

They like to call it fluffier. :wink: