Raising Cane’s Chicken Fingers didn’t live up to the hype

Lines half a mile down the street? Fastest-growing chicken restaurant of 2016?

I was ready to find out what all the rage was about at Louisiana-based Raising Cane’s Chicken Fingers. Hungry in Costa Mesa, CA, I saw it on the map. First off, lines weren’t long. Second, food was not such a sensation as I expected and hoped for.

The chicken fingers Basically, they’re the only thing on the menu in different combos. They are NOT the processed, grinded down into paste and reformed into a finger shape with the right amounts of meat and fat, like a sausage patty from the frozen food section at the supermarket. They are hearty chunks of chicken breast. They are battered in house and super crunchy. They’re served hot and juicy. They come with their own secret sauce, a blend of mayo, ketchup, worcestershire, black pepper and garlic. At best, the sauce is a curiosity, but it’s not something I developed an immediate craving for.

The chicken fingers are above-grade but not an epiphany (like the first time I tried wambutan). There’s no spices in the batter, so they come out a bit flat.

The sweet tea This Southern delight is a treat, and you can mix in unsweetened tea if it’s too sugary for you. But you may not need to because Raising Cane’s serves crushed ice instead of ice cubes and it melts faster into your drink watering it down. I’m not a fan of the crushed ice.

The Texas toast More than anything, the toast was a sensation. First off, I was surprised to find it in my menu. Here in Los Angeles, nobody else includes a slice of toast in a fast food meal. Secondly, it was delicious. Thick spongey white bread friend with butter on one side, the Texas toast melted in my mouth.

The coleslaw Standard and unimpressive, the slaw was cut into tiny squares, drenched with too much dressing, like everybody does, and served in a plastic cup with a top.

The crinkle fries Below grade, the fries tasted like Ora-Ida frozen fries. Mine came lukewarm at best and were a bit disappointing.

The interior decorating Strangely, I feel compelled to write about the decor. Raising Cane’s is the most attractive, modern-looking restaurant inside. Apparently, they put a decent effort into the visual impact their restaurant makes on customers. The lighting was by spotlight, which was cool but didn’t help my photos.

The bottom line I won’t mind going back, but I won’t see out Raising Cane’s. The hype had me prepared for something akin to a perfect chocolate chip cookie fresh from the oven. Would I choose Raising Cane’s over other fast food joints? Yes, but not all. I’d much father a Freddy’s, a Culver’s, a Chick-Fil-A or a Wahoo’s Fish Tacos.

[Advert: The author sells 10-inch bamboo steamers on Amazon to broaden your culinary cooking experience. They are great for vegetables, fish and especially Chinese buns and dumplings that can be picked up frozen in specialty food markets and warmed to perfection, almost as good as the restaurant.]

Confessions of an ex-junk food junkie

I have a confession: I love junk food.

I would probably eat it everyday.

But I know that it will kill me. It’s loaded with calories, salt, fat, preservatives. It comes up short on nutrition. So I avoid it.

I’m not so much of a health freak to NEVER eat junk food. But I try to limit it to once a week. The rest of the time, I try to stay health.

Officially, weekends are “cheat days” to not live in dietary misery. I indulge an ice cream on Friday night. I don’t watch my calories.

I’m the tall guy in middle. I’m 51.

But Monday through Friday lunch, I’m pretty good about being intelligent about food selection. My tongue doesn’t feel good; my body does. I enjoy the benefits of feeling healthy depriving my tongue of daily delights (those are saved for weekends).

And the benefits I feel in my body are great. I have energy. I don’t get sick. I go to the gym and have strength. I enjoy walking up stairs without struggling. I don’t go to the doctor or the hospital. I do my work with zest and passion and don’t have to lie down and recover. My body delights in health (though my tongue gets deprived of the rush of emotion over super tasty foods).

Here’s what’s amazing and possible: I actually enjoy the healthy food now. I savor the broccoli, the asparagus, the not-fried chicken, the salads, the food without heavy cream sauces and cooking without grease and fat.

Yes, it’s possible.

My experience is that you can literally retrain your taste buds.

I think it takes years. It has taken me years. Right now, I’m actually grossed out by soda if I drink it. As hard as that may to believe.

My journey towards healthful eating and healthfulness has led me to selling bamboo steamers on Amazon. People are absolutely fanatical about bamboo. They conserve nutrients better and absorb some of the steam so that Chinese buns come out right. I have discovered that steaming fish fillets to take into work with me is NOT slower than warming fish sticks in the toaster oven. If you want to buy one and try it for yourself, here’s the link.

Shed stress, shed pounds

Maybe your problem is not sugar after all.

It might be cortisol. It’s a useful hormone that helps you kick into “fight or flight” mode.

Your adrenal glands dump into your blood system during stress. Its purpose was to — occasionally — heighten blood pressure and heartbeat when in danger of a predator or war in ancient times.

Nowadays, sabre tooth tigers, Black Plague or invading mongols are not a threat. No, your problems are worse- bills, deadlines, domestic friction, rejection, loneliness, competition, low self esteem, weight gain, sickness. Plus, the world is coming to an end (again)

We have more stress points than any civilization ever, and as a result our cortisol levels are puncturing the stratosphere. Excess cortisol cues hypertension, high blood sugar, inflammation, depression, insomnia, atherosclerosis and a bunch of other cools ways to die or live in misery before dying. This is serious! There’s even a full-blown academic journal dedicated to its study: The International Journal on the Biology of Stress.

We’re stressed about stress.

Of course, people develop coping mechanisms to lighten the overload. There are some that are escapist and some are counteractions: alcohol, drugs, cigarettes, binge-watching, oversleeping, social isolation, scape-goating, gaming.

One more: dunking donuts.

Or candy, or soda.

Sugar gives an instant pleasure from a dopamine release in your bloodstream. Dopamine is the happy hormone. It counteracts the cortisol and offsets it, if temporarily. It’s an tangible relief.

Behold then!

Excessive obesity then is not just a product of the prevalence of added sugar in grocery store items. It’s not just a product an overly sedentary lifestyle. Lack of information about nutrition alone cannot be blamed — nor can the marketing fusillade of the food industry.

Our weight problem can be traced to unhealthy stress levels.

You don’t need to strengthen your willpower to resist that chocolate bar. You need to lower your stress levels. Read the rest of the article for practical tips to lower stress and thus shed pounds.

Step up your steaming game

For those who are looking to level up their kitchen skills, a bamboo steamer offers a more natural way to steam fish and vegetables — and it’s not just for Chinese cooking. Steaming conserves nutrients better than most other types of cooking. Of course, it reduces fat content because no oil is needed to keep the food from sticking to the pan.

I’m going to be honest: The bamboo steamer sounded pretty exotic to me, and I imagined it would more difficult to use. What I found was that it really isn’t difficult. Here’s the down and dirty truth: Because I’m addicted to “fast cooking,” I used to throw frozen fish sticks into the toaster oven. They took about 6 minutes. Now I place refrigerated fillets on Napa cabbage leaves in my steamer. It takes about 6 minutes.

The kicker: I’m moving away from processed food.

This is a huge bonus because prepared and package convenient food means “processed.” Every time you eat processed food, you’re taking a hit of salt, sugar and fat.

You can use a bowl to keep the food from sticking to the bamboo. I prefer the Napa cabbage.

My favorite brand of fish sticks said on the label “lightly processed,” so I thought I was doing well. Then I checked the sodium content, and guess what: it was high. Salt is used to cover up a lot of mishaps in the processed food industry. It gets added to create craving and hook repeat customers. You don’t even realize it’s there, but it’s pulling you back to another purchase.

When I steam, I control the amount of salt, which is creating a heart disease epidemic in the United States.

The end of the frozen fish stick

One more thing: washing. Is cleaning the bamboo steamer more difficult than the toaster over tray. I used to soak the toaster oven tray in water with dish soap and then scrub it with stainless steel scouring pad. It took a tool on my sensitive skin.

Now I use a soap-saturated sponge on the bamboo steamer, rinse thoroughly and let dry. The drying is the tricky point on the bamboo steamer. It has to dry thoroughly or mold or mildew and grow. I have found that if you leave the top off and store it on an open shelf after drying, it’s good.

The net time for cleaning? The bamboo steamer is quicker and easier.

This is my experience with the bamboo steamer. Why don’t you tell me your yours in the comments?

Would you like to buy a 10-inch bamboo steamer? I’m selling to supplement my ministry.

In other words, sugar makes you want to eat more food. (Why you don’t feel full.)

So the food industry only provides what people want. Right? And people want, time after time, what they crave. So sugar is sinking America’s health.

To be sure, there are many culprits — more sedentary lifestyles (read: gaming), for example. Also of surety, sugar is a huge villain.

That two of three adults are chubby? Um, yes.

Are we surprised that 30% of boys and girls under 20 are overweight in 2019 — up from 19% in 1980?

Is it any wonder that 160 million Americans are obese?

Sugary foods represent a double whammy for health. First the calories add on the fat. Then the overeating, induced by sugar, brings on the fat.

Consider a college grad student named Anthony Sclafani who was only being nice to lab rats under his care: As a treat, he’d give them Fruit Loops.

But then Sclanfani noticed they really loved the sugary cereals. So he started conducting experiments in the 1960s: Would rats abandon their wall-hugging rambles to venture into the dangerous center of the room for Fruit Loops? They did.

(And so do our teenagers.)

When he needed to fatten up mice for another experiment, he found the critters stayed slender no matter how much chow he gave them. They ate to satiety — feeling full — and no more. He remembered the Fruit Loops and quickly got fat rats.

Still more experiments. They loved sugar — even when they couldn’t taste it — and never stopped scarfing it. Sclafani has made a lifetime of studying sugar-indulging  rodents and his findings are frightening: sugar suppresses satiety.

The implications? The food industry has made lab rats out of us all.

What now?

Excess body fat leads hypertension, high LDL cholesterol, type 2 diabetes, gallbladder disease, osteoarthritis, sleep apnea, cancer, mental illness and depression, and body pain.

It’s easy to slam the food producers. They fill up the supermarket with sugary items — up to 73% of grocery store items contain added sugar. Because we reward them for it.

So what is to be done? Read the rest on Medium:  how the food industry made rats of us with sugar.