Why mcdonalds never looks like the picture

[cyfa2809]

Never tastes as good as you think it's going to taste either hence why I avoid the place!

Same with pretty much any fast food group.


The only things i really like a couple times a year are macdonalds mcmuffins and burger king chips.

After that its generally no thanks.


My pocket hurts aswell as my belly and an hour later if my belly has stopped hurting (which is generally not the case with kfc), im hungry again.

Its strange how you forget how bad it was last time right up until it hits your mouth again months down the line.

 

[t-stoff]

Mac is hangover's best meal ever.

 

[FSR-Si]

Double sausage and egg muffin, best hangover cure ever!

 

[chambo34]

thats the trouble with fast food especially franchises some are definately better than others, really busy ones generally seem to be better but can be slow, I prefer Burger king burgers but very dear, McDonalds breakfasts (bacon & egg Mc Muffin meal-great hangover cure) KFC for chicken and McDonalds coffee...but what I really like about fast food is that in this day and age of no public toilets is that you have a network of generally clean easy accessable toilets throughout the land where you can get a bit of reasonable quality food that you know will be the same and same price often with wi fi cover should you need it, and when you drive about as much as I do for work( 7000+) occassionaly you need the bog!

 

[cyfa2809]

Thats exactly how the get your money, fair play to them on that account i guess.

We had kfc the other day, a boned bucket. Seems the coating didnt taste of much at all where as if we had bought the boneless stuff, it tastes ok. So i assume the boneless stuff they have, the coating is already on there.

It can as you say vary greatly by store. Franchises.

 

[Groundoggy]

McD's is garbage food but if you order a 'stock' burger it is REALLY garbage food.

Put in an order without onions or something. That is a 'grill order' and made fresh in most cases. If you order the regular fare you probably get a burger that's been sitting there 20 minutes. It's still crap but at least it's made to order crap.

 

[Chute55uk]

I don't read anything regarding the filthy earth raping murdering scum

Not a fan me.

al.

im trying not to offend you here al.
judging by your avatar im guessing you drive?
the car and associated oil companies have done much more "filthy earth raping and murdering" than mc donalds will ever do.
i appreciate transport, of whatever kind, is a necessity but convenience doesn't equate balance.
(if you dont drive please ignore)

 

[dyna-ti]

They have a 100% pure logo
No additives, no fillers, no extenders.
The 100% is a trademark.It does not mean there is only meat and seasoning
This is what it really means.

The meat by itself cannot bind together without a binding agent so therefore it isnt 100% pure
There is water in the product.I have worked for the fukcers and when cooking no water is released.The reason for this is a lovely little substance called nupro.
Nupro binds water to the protein and prevents it from separating whilst cooking.
Now i cannot say there is nupro in their burgers as i didnt work at the plant,only in the retail burger bar
I am a timeserved butcher[well to give you the proper title .i am a 'flesher' .
A butcher works in the slaughterhouse.


Everything at the golden tits is false :evil:

 

[1duck]

They have a 100% pure logo
No additives, no fillers, no extenders.
The 100% is a trademark.It does not mean there is only meat and seasoning
This is what it really means.

The meat by itself cannot bind together without a binding agent so therefore it isnt 100% pure
There is water in the product.I have worked for the fukcers and when cooking no water is released.The reason for this is a lovely little substance called nupro.
Nupro binds water to the protein and prevents it from separating whilst cooking.
Now i cannot say there is nupro in their burgers as i didnt work at the plant,only in the retail burger bar
I am a timeserved butcher[well to give you the proper title .i am a 'flesher' .
A butcher works in the slaughterhouse.


Everything at the golden tits is false :evil:

That's one of those urban legends i heard being banded around when i worked there too...but its not actually true.

http://www.snopes.com/business/market/allbeef.asp

 

[dyna-ti]

They have a 100% pure logo
No additives, no fillers, no extenders.
The 100% is a trademark.It does not mean there is only meat and seasoning
This is what it really means.

The meat by itself cannot bind together without a binding agent so therefore it isnt 100% pure
There is water in the product.I have worked for the fukcers and when cooking no water is released.The reason for this is a lovely little substance called nupro.
Nupro binds water to the protein and prevents it from separating whilst cooking.
Now i cannot say there is nupro in their burgers as i didnt work at the plant,only in the retail burger bar
I am a timeserved butcher[well to give you the proper title .i am a 'flesher' .
A butcher works in the slaughterhouse.


Everything at the golden tits is false :evil:

That's one of those urban legends i heard being banded around when i worked there too...but its not actually true.

http://www.snopes.com/business/market/allbeef.asp

Your meat trade experience is? mine is over 15 years[post apprenticeship] in ALL aspects of my trade.Retail,wholesale,boning plant,abattoir
Im also a member of the guild of Fleshers in trades house.
PS
I also have the letters RIMI after my name.These stand for Royal Institute of Meat inspectors

Their 'rumour' says 20/80% but im not talking about that.Its a very high meat content,probably around 80% in talking about what makes a burger and how its produced in industry.Meat MUST have a binder and thats an additive.It must have water and as it doesnt release in whilst cooking then the standard 'additive' in industry is called NuPro.As before it binds the protein[meat aka muscle] top the water,it there wasnt this additive then the water would be release when you cook it.Do you remember water coming from the pattie when you cooked it?? No because ^^

Last retail shop i was in was a very large game dealer where every thing sold was trimmed in the French style and i mean everything
I used to pull my hair out at their Sausage receipt as it contained only 5% fat and that caused meat when overcooked even slightly to be as tough as hell,in fact its almost solid..Need 20% at least.