バーガーキングのオニオンリングの正体
Welcome to Kevin's English Room Podcast.
Hello.
Hey guys, how's it going?
So...
All right.
This is from Yuka-san.
All right, thank you.
Let's go.
ケビンさんやまちゃんこんにちは。いつも楽しく聞かせてもらっています。
今アメリカに駐在帯同中で英語が苦手ながらもなんとか皆さんの動画を見て元気をもらい毎日を過ごしています。
以前のエピソードでバーガーキングのオニオンリングが美味しい。中身がビヨーンと飛び出してこないという内容のお便りを読まれているのを聞いて、私もアメリカのバーガーキングで買ってみました。
食べてみると本当だすごく歯切れがいいと感動しながら食べ進め、ふと気づいたことがオニオンリングのサイズが全部同じなのです。
なるほど。玉ねぎを輪切りにしたら絶対に大小サイズができるはずなのに。
確か。
Yeah.
お行儀が悪いとは思いつつ衣を剥がしてみるとそこには玉ねぎのみじん切りを澱粉質のもので固めた玉ねぎ風味のものが出てきました。
Okay.
ああなるほどと納得するとともにちょっと騙された気分もしつつこの技術に感心してしまいました。
もしバーガーキングでオニオンリングを食べることがあったらちょっと確認してみてください。
くだらない話ですが呼んでくれてありがとうございます。これからも応援しています。
Okay.
Wow.
I mean what are you gonna expect from an American-based fast food chain?
What are you gonna expect? You're expecting all-natural onions?
Well, welcome to America.
I was actually surprised that they used actualonions. Like legitimately.
Yeah, some kind of powders.
Right, yeah. I wouldn't be surprised if they diddo that.
Oh, I didn't know that.
Yeah, I guess it's same in Japan maybe.
All the sizes are the same.
You know, I didn't have the chance to eat theonion fries after that. No, you didn't have?
Yeah, I didn't check though. But I'm sure it's thesame. I'm sure it's the same.
Right, yeah.
中身が飛び出してこない。
Oh yeah, because it's not the 玉ねぎ。
Right.
It's just a thing.
Right, it's like a made-up thing.
Ah, I didn't know that.
Yeah.
But they do it really well though.
Yeah.
That I gotta give them credit. It tastes amazing.It tastes so good.
They do it so well.
And people doesn't recognize that.
Yeah, they don't even notice, right? Theyliterally think it's like an actual onion.
Right.
Yeah.
That's good.
Yeah.
That technology.
The technology, right. I wonder how they do it.
Yeah.
Yeah. So they do a really good job at it.
Very advanced.
Yeah.
Yeah.
Yeah, I know.
Yeah. The amount of effort, the amount of, I don'tknow, money, technologies, skills
that they're putting into those weird food things.
Yeah.
Super crazy.
Yeah.
ハンバーガーはどこまで不健康か
I saw a post the other day of like, what's wrongwith hamburger?
Of like, well, the bread.
Yeah.
Their meat, their lettuce.
Yeah.
Their tomatoes.
Their, a little bit of ketchup, a little bit ofmustard, their pickles.
Yeah.
Their onions.
Individually, most of them are healthy.
Oh yeah.
But like, if you combine it, we conceive that aslike an unhealthy food.
But like my, I understand where that person'strying to say, but like my,
where I saw differently was like, well, if you goto McDonald's, the amount of like processed
shit there is, well, that's very different fromlike the organic, you know, ingredients.
Right.
But still, what I did agree from that post islike, even if you make it for yourself,
I generally think it's not that bad.
What do you think?
Hamburger.
If you make it for yourself.
Me too.
Right.
It's not bad, but unless if you're putting likecrazy amount of sauce,
Crazy amount of, I don't know.
Like ketchup, right?
If you don't do that, it's, it's, it's not thatbad.
Yeah.
I agree, man.
I agree.
Or if you don't put French fries,
French fries, the sodas, the milkshakes, that'spretty bad.
Those things are, no, you shouldn't eat thosethings.
Yeah.
If you see like the fresh hamburgers, it's notthat bad.
Yeah.
I mean, I agree, man.
I agree.
Yeah.
I agree.
Yeah.
But I think the impression of those fast foodchains are very high.
So people think it's bad for your health.
Hamburger is bad.
Hamburger is bad.
Right.
Right.
And they're saying, they're talking about thoseMcDonald things.
日本の外食チェーンの加工度
My question next is how bad do you think are thefast food chains of Japan?
We know America's bad, right?
McDonald's, Burger King, Wendy's, all that stuff.
We know it's bad.
It's gotta be bad.
Yeah.
What about what we eat?
It's gotta be bad.
It's gotta be bad.
There's no way they can survive with actualingredients.
It just costs too much.
What do you think about, for example, marugameudon or like otoya?
Well.
How much process should you think they had intheir food?
I don't, I have no idea.
I've never thought about it.
To me, at least, otoya is like one of the healthyrestaurants.
I mean, I don't know.
It's not healthy, healthy.
But they look like it's the healthy.
They brand it as a healthy.
It's not fast food chain.
They look like one of the organic teishoku yasana,things like that.
So, yeah.
Okay, yeah.
How about this?
How about like family restaurants?
Ah, like saizeriya?
Yeah.
Saizeriya, I know that's kind of like, let's notgo over.
How about gasto?
The gasto hamburgers, they're just too good to beactual meat.
Oh, really?
I think.
They're too juicy.
Oh, okay, okay.
They're kind, they're not natural, I feel like.
Ah, I see.
Yeah.
Maybe they're using some professional meat, Ithink.
Yeah, that's what I feel.
In the vegetable as well, they're not, they'rereally different from like a fresh broccoli.
They're like, they've gone through tough times, Ifeel like.
You mean it's aged?
I mean, it feels like it went through like amental breakdown.
Broccolis?
Broccolis, chemically, you know.
They went through like a chemical sort of shower.
In the room, maybe.
In the room, yeah.
You know how, you know, the conbini vegetables,they say that they go through so many chemicals.
It feels similar.
It tastes really similar to like the conbinivegetables.
It's just, it's like, I don't know, like it has acertain mildness.
It has a certain like roundness to it.
Yeah, that's what I feel.
It's very possible though.
Right.
To deliver to every single restaurant in everysingle town.
Yeah, right.
They gotta be doing something.
牛丼店の冷凍食材と調理工程
What about gyudon?
You were in the kitchen.
Yeah.
Where's that meat coming from?
It's all frozen.
So it comes to the store frozen?
Yes.
And then what do you do with the frozen meat?
Do you put it into the pot?
Yeah.
And the sauce is already made.
Oh, so it's separated?
God, I don't remember.
Your three or five times of experience in thegyudon, yeah.
I don't remember.
But the process you do at the kitchen was veryeasy.
Okay.
It's just you heat it up and that's all, kind of.
So no hojo necessary?
No hojo.
You don't cut the meat?
Don't think so.
Okay, you don't cut the onions?
At least you don't cut like onions.
You don't cut those things and you do like shoyumirin and start boiling and everything.
You don't do those things.
All right, all right.
Basically, everything is ready-made.
You heat it.
Yeah, maybe you boil.
Uh-huh.
You put meat, you put onions separately, maybe.
So does the meat that come into the store, is thatpreheated or is that raw?
I don't remember.
You don't remember?
Okay.
I'm so sorry.
I don't remember.
I see.
Okay.
But at least it's not fresh.
Right.
You know.
It's not like you start from like the raw meat andthen like the raw onions and then you cut it.
It's not like that, right?
It's already cut, at least meat, already cut intothose slices.
Yeah.
But I'm not sure if that was like heavilyprocessed or not.
Yeah, it didn't look that factory-like that much.
But yeah, obviously different from what you do atyour kitchen.
Right.
Obviously, right?
Obviously.
I see.
丸亀製麺の店内製麺
Well, they say like marugame udon, they make theirudons, right?
At the kitchen, right?
At every store.
Wow.
So I assume that it's like very healthy or likeunprocessed.
I was wondering, you know, if there's like abackstory to it.
Yeah.
Maybe using different powder.
Maybe, right?
All right.
Thanks for listening, guys.
Thank you.
Bye-bye.
