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Guru

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McDonald's Food

05/19/2017 2:01 PM

In particular, why did the doggone McDonald's Double Quarter Pounder taste so freaking good today?

Possible reasons:

(1) I have not eaten like that in a long time

(2) They have a secret ingredient (salt?) that just makes them taste sooo good. Or is that the tantalizing good taste of beef with a hefty fat content, not burned, just cooked? Who says that is really beef anyway, I did not run DNA on it, and I didn't see any cowhides or cow hair lying about anywhere.

(3) Anything tastes good after Mickey D's french fries?

(4) The presence of mustard and ketchup (or catsup if you live in Boston) together

(5) sesame seed bun

(6) your entry here, the Founder still wants to know

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Guru

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#1

Re: McDonald's Food

05/19/2017 3:58 PM
  • 770 Calories
  • 45g Fat: (69% DV)
  • 42g Carbs: (14% DV)
  • 51g Protein
  • Sodium: 1290mg (54% DV)
  • Dietary Fiber: 3g (12% DV)
  • Calories From Fat: 400
  • Saturated Fat: 21g (104% DV)
  • Trans Fat: 2.5g
  • Cholesterol:175 milligram
  • Sugars: 10g
  • Vitamin A:1090 IU (20% DV)
  • Vitamin C: 4 mg (6% DV)
  • Calcium: 180 mg (20% DV)
  • Iron: 6.5mg (35% DV)

It's the perfect trifecta of fat, protein and carbohydrate....This, and a full days supply of salt, makes for a tasty treat....

Prepared in Australia by Aussies, and shipped to the Golden Arches....

https://www.mcdonalds.com/us/en-us/about-our-food/nutrition-calculator.html

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Guru

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#2
In reply to #1

Re: McDonald's Food

05/19/2017 4:15 PM

I thought 'Roo meat was more lean than that. Besides, I know there are cattle stations in Australia, although not as many as sheep stations.

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#11
In reply to #2

Re: McDonald's Food

05/25/2017 4:29 AM

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#12
In reply to #11

Re: McDonald's Food

05/31/2017 6:49 AM

Clearly these foodstuffs are of value to some organisms.

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#13
In reply to #12

Re: McDonald's Food

05/31/2017 2:57 PM

Well, with the exception of the fries.

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#3

Re: McDonald's Food

05/20/2017 9:48 AM

My own unscientific theory is that far from being able to consistently produce the perfect McDonald's burger, I think it's too difficult to achieve in practice.

I've eaten at McDonald's countless times and I've found that the number of times that a meal hits the sweet spot on every single count is so rare as to be worth noting - and that when it does happen it is worth writing and raving about.

Just as you did for example.

I remember very well the last time it happened to me, how fresh and sweet the bright green lettuce looked hanging outside the bun, how red and ripe and how centrally positioned the tomato looked, how nicely prepared the whole bun appeared and when I split it open the pickles and bacon seemed to be placed with some kind of precision and the burger itself looked succulent and juicy so when I did finally bite into it I wasn't surprised that it tasted amazingly, mind blowingly awesome.

Hoping to taste that perfection again, I noted who was working in the kitchen that day and made a mental note to only order that meal when that same crew was in the kitchen again, because obviously they were the reason for the delicious meal, right?

Wrong.

Next time they were working I ordered the very same meal that I'd previously enjoyed and it was a dried up and sad looking disaster that tasted even worse than it looked.

The burger looked gray and dry, the lettuce was limp, the tomato was dry, the pickles were thrown in some kind of heap and the bacon looked measly and shriveled and placed in a slapdash attitude - as if it was thrown there - which it probably was.

My point is - for that kind of rare occurence when every single thing is hitting its sweet spot - ie, the burger was fresh that day and it was cooked just the right amount for your taste, the lettuce and tomato were picked that morning and they were still zingy and crisp, the bacon was tasty as hell and the chefs were in such a good mood because of the sunshine outside and they just got a compliment from the boss because the day was going so well - that's a one in a thousand occurence and you simply can't replicate that every day with every burger.

McDonalds makes a big deal of their reproducability in their franchiser's manual and they make a big deal about their dedication to consistency but when it comes down to so many variables as are inherent in the farm-to-table food chain - and not forgetting the human input all along the way too - then I don't think it's possible to reproduce all those sweet spots every single time.

But it's so good when you do find it you just have to thank the rules of chance because you just won the burger lottery, and it's probably going to be a while before you win it again.

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#4
In reply to #3

Re: McDonald's Food

05/20/2017 12:11 PM

Yeah, well that's all changing.....

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#5
In reply to #4

Re: McDonald's Food

05/20/2017 5:19 PM

I bet they wish it was that simple.

But making good burgers isn't quite the same as making cars.

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Guru

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#6

Re: McDonald's Food

05/21/2017 7:17 AM

But wait- McDonald's food, isn't that an oxymoron?

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#7
In reply to #6

Re: McDonald's Food

05/21/2017 3:48 PM

I see your "McDonald's food" and raise you "McDonald's restaurant". I would say "Hooters restaurant" offered more balanced nutritional value.

As a fan of real home-made food from scratch using fresh ingredients I am not a fan of McDonald's, either as a treat or a staple diet.

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#8

Re: McDonald's Food

05/22/2017 3:23 AM

Ah...some thoughts:

Maybe you got there right after they cleaned up the kitchen!

Was it cooked by a newbie, who hasn't yet learned how to muck it up?

Maybe the district manager was behind the counter.

They gave you an employee's lunch, instead of the usual 'customer special'.

I'll know I'm dead, when the burger looks like the big pictures

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#9
In reply to #8

Re: McDonald's Food

05/22/2017 10:37 AM

I made my first attempt at Scotch eggs yesterday, but used Italian sausage (mild), dolled up with nutmeg, minced dry onion, and cayenne pepper. I did not have bread crumbs (wifey needs gluten free anyways), so I used buckwheat flakes (crushed), and rice flour where the recipe calls for flour.

Fried up in accumulated bacon drippings, they were not bad, but probably not as the original maker intended. Next time, I will use a less Italian tasting sausage, and maybe try corn flakes...I would use oats because I know the Scots like their oats.

Warning: Scotch eggs are pretty rich and quite tasty!

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#10
In reply to #9

Re: McDonald's Food

05/23/2017 9:40 AM

Ah...

Haggis, Tatties and neeps

Been there, and done that!

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jack of all trades (1); James Stewart (2); JNB (1); Lenp (2); PWSlack (1); SolarEagle (2); truth is not a compromise (2); wrenchtwirler (2)

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