McLibel case: the text McDonald's sued over

When I first started contributing to this newsgroup I naturally thought its name, alt.food.wine, meant that discussions would be about food and / or wine - I was misinformed. Perhaps the poster thought the same - I'm happy this time to give them the benefit of the doubt. And no I don't want to start a discussion about what wine goes best with a big mc...

Martin

----- Original Message ----- From: "BallroomDancer" Newsgroups: alt.food.wine Sent: Wednesday, February 16, 2005 2:44 AM Subject: Re: McLibel case: the text McDonald's sued over

'61 Cheval Blanc

I beg to differ. Dom 1964 would easily play the trick.

M.

PETA is actaully against the consumption of most wines (they have a list of acceptable ones), due to the fact that most fining agents are animal-derived.

No joke.

Wow. Really? Forgive my ignorance as I have never made wine, but I thought the most common fining agent for wine was bentonite based but gelatin was occasionally used - more in white wines than red.

I'm going to do a search, but do you happen to have a link to the site of which you are speaking (with the accepted wine list)?

Are there any production winemakers here that could chime in?

Wow - I never figured this thread would actually go somewhere wine related.

This is a PETA.org site, even though the URL doesn't indicate that. For the record, I'm not in any way linked with PETA. I think animals are tasty.

I am curious though, what wine goes best with soybeans? Can soybeans be prepared in enough different ways so that they pair with different varietals? Just kidding :)

- Chris

I like soybeans stuffed into venison particularly if stuffed by the deer itself for about two months prior to hunting season. I think that would be my favorite wine friendly preparation of soybeans. This method also works quite well on gamebirds.

Of course; I was making a reference to _Sideways_ :-)

Though I received a healthy dose of ridicule from my friends there for doing so, I made sure to visit McDonald's once when in Paris. I found that it was better than in the US, at least the one sample I had.

Dana

"Dana H. Myers" wrote in news:XPedncW2IoBKB47fRVn- snipped-for-privacy@comcast.com:

When I was a college student travelling in Europe I was in Munich. I overheard some American students saying they would meet later in McDonalds. I said "Are you crazy? You are in Germany and you are going to a McDonalds?" They said it was great and not like the McDs in the US. They were right. In the US they are "100% Beef". In other countries they put spices in the burgers and they are much better.

I had a burger a restaurant once and thought "This is great. The only thing that would make it better is a vintage Bordeaux from my cellar." I'll take a good hamburger over a bad steak any day.

Fred.

P.S I am a member of PETA: People Eating Tasty Animals. Motto: If God had not meant for us to eat animals, why did he make them taste like meat?

Actually there are a number of animal based fining agents. Gelatin comes from animal collagen. Isinglass comes from Stureon air bladders. Casein comes from milk. Albumen from egg whites. I don't think they use beef blood anymore.

yeah, i knew those were animal based - I just thought the synthetic ones were cheaper, better, and more widely used. But, like I said, I have no experience in the matter and really don't even know how that assumption got in my head. Seems like maybe I read it somewhere, heard it in conversation, or maybe dreamt it. :)