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McFib Sandwich

McFib Sandwich
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  • Post #181 - October 24th, 2011, 4:38 pm
    Post #181 - October 24th, 2011, 4:38 pm Post #181 - October 24th, 2011, 4:38 pm
    cito wrote:I have eaten more than my share of crappy food over the years, but even I will not let another McFib touch my lips.
    Almost Every year I try one and always end up thinking...Why did I order this? No more!
  • Post #182 - October 24th, 2011, 6:45 pm
    Post #182 - October 24th, 2011, 6:45 pm Post #182 - October 24th, 2011, 6:45 pm
    Artie wrote:
    cito wrote:I have eaten more than my share of crappy food over the years, but even I will not let another McFib touch my lips.
    Almost Every year I try one and always end up thinking...Why did I order this? No more!


    You need more alcohol ingestion before McRib ingestion. After the alcohol hits the brain the McRib enhances seratonin production even more. Proven physiological McFact™.
  • Post #183 - October 25th, 2011, 11:45 am
    Post #183 - October 25th, 2011, 11:45 am Post #183 - October 25th, 2011, 11:45 am
    A fascinating article from Whet Moser at Chicago Magazine on the history of the McRib: http://www.chicagomag.com/Chicago-Magaz ... McDonalds/
    "Baseball is like church. Many attend. Few understand." Leo Durocher
  • Post #184 - October 25th, 2011, 1:04 pm
    Post #184 - October 25th, 2011, 1:04 pm Post #184 - October 25th, 2011, 1:04 pm
    kenji wrote:
    Artie wrote:
    cito wrote:I have eaten more than my share of crappy food over the years, but even I will not let another McFib touch my lips.
    Almost Every year I try one and always end up thinking...Why did I order this? No more!


    You need more alcohol ingestion before McRib ingestion. After the alcohol hits the brain the McRib enhances seratonin production even more. Proven physiological McFact™.


    Drinking large quantities of alcohol made Jack-in-the-Box Super Tacos (R.I.P) and White Castle sliders palatable.
    I don't even think that a mixture of heroin and horse tranquilizers could do the same for a McFib---
    "Goldie, how many times have I told you guys that I don't want no horsin' around on the airplane?"
  • Post #185 - October 25th, 2011, 6:56 pm
    Post #185 - October 25th, 2011, 6:56 pm Post #185 - October 25th, 2011, 6:56 pm
    Don't tell my dietician, nutritionist or my cardiologist, but today I pulled over to a McD's today and ordered a McRib and an ice tea at 3:45pm

    It's the best thang on their menu.

    I had the first one in 1981 and this one in 2011 was even better. I ordered it to go and ate in my car in case I was to run into someone I knew.

    It's pork shoulder from my taste buds........

    http://en.wikipedia.org/wiki/McRib

    Mea Culpa.
  • Post #186 - October 28th, 2011, 4:53 am
    Post #186 - October 28th, 2011, 4:53 am Post #186 - October 28th, 2011, 4:53 am
    One man's ceiling is another man's floor. This is one nasty sandwich.
  • Post #187 - November 5th, 2011, 7:24 pm
    Post #187 - November 5th, 2011, 7:24 pm Post #187 - November 5th, 2011, 7:24 pm
    McFib in the news: Humane Society files cruelty suit against supplier of pork products that eventually become McRibs.
    “Assuredly it is a great accomplishment to be a novelist, but it is no mediocre glory to be a cook.” -- Alexandre Dumas

    "I give you Chicago. It is no London and Harvard. It is not Paris and buttermilk. It is American in every chitling and sparerib. It is alive from tail to snout." -- H.L. Mencken
  • Post #188 - November 5th, 2011, 8:34 pm
    Post #188 - November 5th, 2011, 8:34 pm Post #188 - November 5th, 2011, 8:34 pm


    Wait...Are you saying that there's actually pork in a McRib? :wink:
    Steve Z.

    “Only the pure in heart can make a good soup.”
    ― Ludwig van Beethoven
  • Post #189 - November 5th, 2011, 9:24 pm
    Post #189 - November 5th, 2011, 9:24 pm Post #189 - November 5th, 2011, 9:24 pm
    stevez wrote:


    Wait...Are you saying that there's actually pork in a McRib? :wink:

    Krusty wrote:Think smaller... and more legs
    What is patriotism, but the love of good things we ate in our childhood?
    -- Lin Yutang
  • Post #190 - November 8th, 2011, 4:05 pm
    Post #190 - November 8th, 2011, 4:05 pm Post #190 - November 8th, 2011, 4:05 pm
    cito wrote:I have eaten more than my share of crappy food over the years, but even I will not let another McFib touch my lips.


    Me, neither - it goes straight down the gullet without ever touching my lips.
    "I've always thought pastrami was the most sensuous of the salted cured meats."
  • Post #191 - November 8th, 2011, 4:26 pm
    Post #191 - November 8th, 2011, 4:26 pm Post #191 - November 8th, 2011, 4:26 pm
    Independent George wrote:
    cito wrote:I have eaten more than my share of crappy food over the years, but even I will not let another McFib touch my lips.


    Me, neither - it goes straight down the gullet without ever touching my lips.

    Kind of agree with cito here, but Independent George's post did make me chuckle. :lol:
  • Post #192 - March 2nd, 2012, 11:33 am
    Post #192 - March 2nd, 2012, 11:33 am Post #192 - March 2nd, 2012, 11:33 am
    I want to try one of these...

    http://www.delish.com/food/recalls-reviews/mcdonalds-introduces-mcribster
  • Post #193 - March 2nd, 2012, 12:42 pm
    Post #193 - March 2nd, 2012, 12:42 pm Post #193 - March 2nd, 2012, 12:42 pm
    fastfoodsnob wrote:
    Independent George wrote:
    cito wrote:I have eaten more than my share of crappy food over the years, but even I will not let another McFib touch my lips.


    Me, neither - it goes straight down the gullet without ever touching my lips.

    Kind of agree with cito here, but Independent George's post did make me chuckle. :lol:

    Looking back, I ended up trying a McRib anyway, some short time after my last post. Not sure if lowered expectations had anything to do with it (my last experience was terrible), but this one was tasty & freshly prepared. Color me impressed -- and pleasantly surprised.
  • Post #194 - March 2nd, 2012, 12:52 pm
    Post #194 - March 2nd, 2012, 12:52 pm Post #194 - March 2nd, 2012, 12:52 pm


    I try that in a heart skip.
  • Post #195 - September 16th, 2012, 7:55 pm
    Post #195 - September 16th, 2012, 7:55 pm Post #195 - September 16th, 2012, 7:55 pm
    Can the McRib save Christmas?
    McRib comes but once a year, usually from late October through early November. But this year McRib fans will have to wait until late December for McDonald's pork-sandwich-turned-cult-hit. For that, they can blame the weather. Or, more specifically, last year's weather.

    http://www.chicagobusiness.com/article/ ... -christmas
    Hors D'oeuvre: A ham sandwich cut into forty pieces.
    - Jack Benny
  • Post #196 - December 4th, 2012, 9:32 pm
    Post #196 - December 4th, 2012, 9:32 pm Post #196 - December 4th, 2012, 9:32 pm
    It's December 17th.
    Hors D'oeuvre: A ham sandwich cut into forty pieces.
    - Jack Benny
  • Post #197 - December 6th, 2012, 9:50 pm
    Post #197 - December 6th, 2012, 9:50 pm Post #197 - December 6th, 2012, 9:50 pm
    They are out now.
    The fantastic thing is that this year you can add a McRib to any value meal for just $1. So, you know, "hypothetically" a person could get a McRib value meal, plus add another McRib or about $5 total.
    :shock: :D
  • Post #198 - December 7th, 2012, 12:29 am
    Post #198 - December 7th, 2012, 12:29 am Post #198 - December 7th, 2012, 12:29 am
    Last year I ate a McRib, the second of my life. I enjoyed the packaging very much.

    Image

    Image

    I was startled by how blatantly McDonald's plugged the two dominant ingredients, "the other white meat" and sugar (only later did it dawn on me it was supposed to be flour in the scoop). There will be no saucy celebration for me this year.
  • Post #199 - December 7th, 2012, 2:21 pm
    Post #199 - December 7th, 2012, 2:21 pm Post #199 - December 7th, 2012, 2:21 pm
    Dave148 wrote:It's December 17th.


    For those of you who care, the McDonald's on Dempster in Evanston had them as of yesterday--12/6.
    "Life is a combination of magic and pasta." -- Federico Fellini

    "You're not going to like it in Chicago. The wind comes howling in from the lake. And there's practically no opera season at all--and the Lord only knows whether they've ever heard of lobster Newburg." --Charles Foster Kane, Citizen Kane.
  • Post #200 - December 7th, 2012, 2:26 pm
    Post #200 - December 7th, 2012, 2:26 pm Post #200 - December 7th, 2012, 2:26 pm
    Rene G wrote:Last year I ate a McRib, the second of my life. I enjoyed the packaging very much.

    I would much rather eat the packaging than the McRib.
    "Goldie, how many times have I told you guys that I don't want no horsin' around on the airplane?"
  • Post #201 - December 7th, 2012, 2:26 pm
    Post #201 - December 7th, 2012, 2:26 pm Post #201 - December 7th, 2012, 2:26 pm
    Hi,

    My Mom is very happy this in her future!

    I will check if my local McD's has it in already!

    Regards,
    Cathy2

    "You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
    Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast
  • Post #202 - December 17th, 2012, 8:17 pm
    Post #202 - December 17th, 2012, 8:17 pm Post #202 - December 17th, 2012, 8:17 pm
    Not being one to "pile on" with more indepth reporting-
    but the ALWAYS (insert snicker remark sound here) Yahoo News reports today...
    (I'm often amazed at how brutally frank Yahoo Finance can be. :wink: )

    11 Amazing Facts about the McDonald's McRib

    http://finance.yahoo.com/news/11-amazin ... 12930.html
    Fact Number 5:
    5. The entire McRib sandwich contains about 70 ingredients — including a flour-bleaching agent used in yoga mats.


    Flickr/Calgary Reviews
    As it appears out of the box, the McRib sandwich consists of just five basic components: a pork patty, barbecue sauce, pickle slices, onions, and a sesame bun.

    But, as recently reported by Time magazine, a closer inspection of McDonald's own ingredient list reveals that the pork sandwich contains a total of 70 ingredients. This includes azodicarbonamide, a flour-bleaching agent often used in the production of foamed plastics.

    The entire sandwich packs a whopping 500 calories, 26 grams of fat, 44 grams of carbs, and 980 milligrams of sodium.
  • Post #203 - December 17th, 2012, 8:58 pm
    Post #203 - December 17th, 2012, 8:58 pm Post #203 - December 17th, 2012, 8:58 pm
    Hombre de Acero wrote:The entire sandwich packs a whopping 500 calories, 26 grams of fat, 44 grams of carbs, and 980 milligrams of sodium.


    How is 500 calories "whopping."? That's enough calories for a full meal, but it's hardly out-of-line for a fast food sandwich. I personally aim for around 400-500 calories for lunch, myself.
  • Post #204 - December 17th, 2012, 10:05 pm
    Post #204 - December 17th, 2012, 10:05 pm Post #204 - December 17th, 2012, 10:05 pm
    I had one over the weekend. There was a promotion for the McRib at 50 cent if you bought any meal. I was, let’s say, in an enhanced state of hunger…
    It didn’t suck. That is to say when you’re 2 ½ sheets to the wind and you’ve just scarfed down a Big Mac meal it makes a nice little desert. I would not suggest trying this sober though.
  • Post #205 - December 18th, 2012, 9:58 am
    Post #205 - December 18th, 2012, 9:58 am Post #205 - December 18th, 2012, 9:58 am
    Yes, the pork sandwich contains a lot of ingredients. Nearly all of them go into making the bun:

    Enriched flour (bleached wheat flour, malted barley flour, niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid), water, yeast, high fructose corn syrup, contains 2% or less of the following: salt, corn meal, wheat gluten, soybean oil, partially hydrogenated soybean and/or cottonseed oils, dextrose, sugar, malted barley flour, cultured wheat flour, calcium sulfate, ammonium sulfate, soy flour, dough conditioners (sodium stearoyl lactylate, datem, ascorbic acid, azodicarbonamide, mono- and diglycerides, ethoxylated mono- and diglycerides, monocalcium phosphate, enzymes, guar gum, calcium peroxide), calcium propionate (preservative), soy lecithin.


    The "meat product" contains pork, water, salt, dextrose, preservatives (BHA, propyl gallate, citric acid). The sauce has a fair number of ingredients too, but so does homemade BBQ sauce.

    I highlighted the azodicarbonamide, the flour bleaching agent that Hombre mentioned. This ingredient appears to be in every bun served at McDonalds; it isn't unique to the McRib.

    I have fond childhood memories of the McRib. I tried one last year and it was terrible. Lesson learned.
  • Post #206 - December 18th, 2012, 10:00 am
    Post #206 - December 18th, 2012, 10:00 am Post #206 - December 18th, 2012, 10:00 am
    I want to have a good body, but not as much as I want dessert. ~ Jason Love

    There is no pie in Nighthawks, which is why it's such a desolate image. ~ Happy Stomach

    I write fiction. You can find me—and some stories—on Facebook, Twitter and my website.
  • Post #207 - December 18th, 2012, 2:58 pm
    Post #207 - December 18th, 2012, 2:58 pm Post #207 - December 18th, 2012, 2:58 pm
    Had mine yesterday, that should hold me for another year.
  • Post #208 - December 18th, 2012, 3:36 pm
    Post #208 - December 18th, 2012, 3:36 pm Post #208 - December 18th, 2012, 3:36 pm
    JasonM wrote:Had mine yesterday, that should hold me for another year.

    Bingo! :)

    =R=
    Why don't you take these profiteroles and put them up your shi'-ta-holes? --Jemaine & Bret

    There's a horse loose in a hospital --JM

    That don't impress me much --Shania Twain
  • Post #209 - January 1st, 2013, 3:41 pm
    Post #209 - January 1st, 2013, 3:41 pm Post #209 - January 1st, 2013, 3:41 pm
    As it appears out of the box, the McRib sandwich consists of just five basic components: a pork patty, barbecue sauce, pickle slices, onions, and a sesame bun.

    But, as recently reported by Time magazine, a closer inspection of McDonald's own ingredient list reveals that the pork sandwich contains a total of 70 ingredients. This includes azodicarbonamide, a flour-bleaching agent often used in the production of foamed plastics.

    I highlighted the azodicarbonamide, the flour bleaching agent that Hombre mentioned. This ingredient appears to be in every bun served at McDonalds; it isn't unique to the McRib.

    Azodicarbonamide (ADA) isn't unique to McDonald's either. This oxidizing agent is widely used in continuous mix breadmaking systems in the US (it's banned in Europe, Australia and some other places). And despite what's been cut and pasted numerous times I don't think it's added to McRib buns to bleach the flour (though it can do that too). I believe it's used as a "dough conditioner." Note that McRib buns start with bleached flour, so there's no need to do it again.

    Please forgive the detail but a couple months ago I happened to be reading about the physical chemistry of gluten development. Time is money, so many commercial bakers want to make bread as quickly as possible. Traditional kneading and rising procedures take a long time, so a breadmaking cycle can be a full day or longer. Continuous mix systems with the use of various chemical additives, usually referred to as "dough conditioners," can dramatically shorten this process, going from dry flour to wrapped loaves in under four hours. ADA acts during kneading by oxidizing certain reactive groups in gluten proteins, crosslinking them to rapidly produce an elastic dough able to trap the carbon dioxide produced during rising. I'm not trying to defend the use of ADA, only trying to set some facts straight. For further reading on the science behind breadmaking see this nice article from the Royal Society of Chemistry: On the Rise.

    Oh, two McRibs in 20-some years doesn't make me an expert but has the restructured pork patty ever been served on a sesame seed bun? That "Two All-Beef Patties" jingle is insidious.

    Had mine yesterday, that should hold me for another year.

    I had mine a year ago. That should hold me for another decade.
  • Post #210 - January 1st, 2013, 4:06 pm
    Post #210 - January 1st, 2013, 4:06 pm Post #210 - January 1st, 2013, 4:06 pm
    I had the rib sammige at Mickey's on Harlem on Oak Park over the weekend. Vast improvement over McD's - it could just change your mind about boneless rib sandwiches.

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