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PSA: McDonald's McRib is back again

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Fritzo said:
http://consumerist.com/2011/11/02/whats-a-mcrib-made-of/
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Cool.

It's a good idea to utilize every part of an animal for one use or another.

Completely edible left-overs formed into a shaped serving? If it tastes good, cool. We've got hot dogs, sausage of all types, etc. It's all ground up junk (with varying degrees of quality whole cuts thrown in, depending on the specific product and brand).

The only downside is the non-food additives, used as preservatives, anti-foaming agents, flavor-boosters, color additives, etc.


I wholly agree: it is best to eat whole-cut foods, and in general aim for all whole-foods (nothing processed). But it's unrealistic for most people, mainly due to cost, but sometimes due to location. In large cities, it's hard to even find free-range meat (though, outside of the desire for a juicy succulent hamburger, we should definitely aim for free-range for improved nutritional reasons - I actually don't even care about the ethical/PETA types, I just want more EFAs in my dead and cooked animals).

But even with that said, and with that as my own personal goal, occasional "omg what's in it?!" foodstuffs are hardly harmful in the long-run. key word: occasional. It doesn't even have to be rare, it can be two or three times a month. (throw hot dogs in with the same category as McRibs - just as "bad")

As long as you more often than not eat a cleaner diet, those questionable choices are no harm to you.

And they can be oh so very tasty. 😀

I'll have to get a McRib sometime soon. It's not special, true, but I am rather fond of the overall package. Though I do remember, fondly, of them being much better when I was a kid.


Oh, and military rations (MREs) also have a very similar boneless pork patty. The BBQ sauce is far worse in those packages, and don't even remind me of the buns (I think those meals typically have a super-dense wheat bread). Definitely a winner of a meal in the field though. 😛
 
qliveur said:
Scrapple is a wonderful example of this.
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I had never heard of that.


After looking it up, it would seem like the McRib and scrapple are nearly one and the same.

apparently, some like to eat it with grape jelly, or even apple butter.
strange.
 
dingster1 said:
Scrapple yeah! McRib- nah.. I'm from the south and I'm a purist about BBQ
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Psh, everybody can claim to be a purist about BBQ, and have the absolutely worst taste in BBQ. 😛

Regional preferences are so damned varied, everybody is inevitably wrong in the eyes of someone else.


Might as well enjoy a McRib and simply be wrong to everyone. Not much difference. 😀


But agreed - it's hardly BBQ. Fast food BBQ is never BBQ. Especially when you live in the Northern states, it can be very difficult to find authentic BBQ from any region.
Thus far, though, I definitely have enjoyed most styles of BBQ. Carolina-style is delicious (especially for pulled pork).

One of these times I visit my sister in San Antonio, I'll have to make a trip out to some place that offers wood-smoked, pit-fired beef.
 
love the holier than thou attitudes of this board.

oh, and yay, we have another "its cool to hate on popular stuff" thread!
 
destrekor said:
Psh, everybody can claim to be a purist about BBQ, and have the absolutely worst taste in BBQ. 😛

Regional preferences are so damned varied, everybody is inevitably wrong in the eyes of someone else.


Might as well enjoy a McRib and simply be wrong to everyone. Not much difference. 😀


But agreed - it's hardly BBQ. Fast food BBQ is never BBQ. Especially when you live in the Northern states, it can be very difficult to find authentic BBQ from any region.
Thus far, though, I definitely have enjoyed most styles of BBQ. Carolina-style is delicious (especially for pulled pork).

One of these times I visit my sister in San Antonio, I'll have to make a trip out to some place that offers wood-smoked, pit-fired beef.
Click to expand...

san antonio go to the city market in luling, smitty's and kreuz market in lockhart.
 
Someone here once said that the meat may be shit, but the sauce is liquid crack.

That about sums it up for me.
 
Interesting facts about the McRib:

1. The McRib came about because of a shortage of chickens.

In a 2009 interview with Maxim, Rene Arend, McDonald's first executive chef and inventor of the Chicken McNugget, explains that the McNugget was so popular when it was first introduced in 1979 that demand quickly outstripped chicken supply.

The legendary pork sandwich was developed out of necessity. Franchises that didn't have the Chicken McNugget needed a new hot-selling product — and that's when Arend scrambled back to the test kitchen.

2. The McRib is a product of "restructured meat technology."

Rene Arend came up with the idea and design of the McRib, but it's a professor from the University of Nebraska named Richard Mandigo who developed the "restructured meat product" that the McRib is actually made of.

According to an article from Chicago magazine, which cites a 1995 article by Mandigo, "restructured meat product" contains a mixture of tripe, heart, and scalded stomach, which is then mixed with salt and water to extract proteins from the muscle. The proteins bind all the pork trimmings together so that it can be re-molded into any specific shape — in this case, a fake slab of ribs.

3. The entire McRib sandwich contains about 70 ingredients — including a flour-bleaching agent used in yoga mats.

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.

4. Individual restaurants can actually order the ingredients for the McRib at any time.

The McRib pops up at McDonald's locations across the country sporadically. It's so random because the individual restaurants are able to offer the McRib whenever they feel like it. The practice has even inspired websites devoted to tracking McRib availability across the nation.
 
Not sure what people see in the McRib, I thought it was disgusting.

The Holiday Pies are pretty damn good though and only 50 cents! The Holiday Mint Mcflurry is pretty damn good too.
 
techs said:
Interesting facts about the McRib:

1. The McRib came about because of a shortage of chickens.

In a 2009 interview with Maxim, Rene Arend, McDonald's first executive chef and inventor of the Chicken McNugget, explains that the McNugget was so popular when it was first introduced in 1979 that demand quickly outstripped chicken supply.

The legendary pork sandwich was developed out of necessity. Franchises that didn't have the Chicken McNugget needed a new hot-selling product — and that's when Arend scrambled back to the test kitchen.

2. The McRib is a product of "restructured meat technology."

Rene Arend came up with the idea and design of the McRib, but it's a professor from the University of Nebraska named Richard Mandigo who developed the "restructured meat product" that the McRib is actually made of.

According to an article from Chicago magazine, which cites a 1995 article by Mandigo, "restructured meat product" contains a mixture of tripe, heart, and scalded stomach, which is then mixed with salt and water to extract proteins from the muscle. The proteins bind all the pork trimmings together so that it can be re-molded into any specific shape — in this case, a fake slab of ribs.

3. The entire McRib sandwich contains about 70 ingredients — including a flour-bleaching agent used in yoga mats.

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.

4. Individual restaurants can actually order the ingredients for the McRib at any time.

The McRib pops up at McDonald's locations across the country sporadically. It's so random because the individual restaurants are able to offer the McRib whenever they feel like it. The practice has even inspired websites devoted to tracking McRib availability across the nation.
Click to expand...





So are you going to source this for us or continue to be a plagiarist?
 
techs said:
3. The entire McRib sandwich contains about 70 ingredients — including a flour-bleaching agent used in yoga mats.

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.
Click to expand...

You forgot to mention it's in the bun. Not only that, it's a common bread ingredient. If you eat any processed food you are ingesting crazy chemicals. If you try really hard perhaps you can link it to school shootings.

Fear mongering :thumbsdown:
 
techs said:
Interesting facts about the McRib:

1. The McRib came about because of a shortage of chickens.

In a 2009 interview with Maxim, Rene Arend, McDonald's first executive chef and inventor of the Chicken McNugget, explains that the McNugget was so popular when it was first introduced in 1979 that demand quickly outstripped chicken supply.

The legendary pork sandwich was developed out of necessity. Franchises that didn't have the Chicken McNugget needed a new hot-selling product — and that's when Arend scrambled back to the test kitchen.

2. The McRib is a product of "restructured meat technology."

Rene Arend came up with the idea and design of the McRib, but it's a professor from the University of Nebraska named Richard Mandigo who developed the "restructured meat product" that the McRib is actually made of.

According to an article from Chicago magazine, which cites a 1995 article by Mandigo, "restructured meat product" contains a mixture of tripe, heart, and scalded stomach, which is then mixed with salt and water to extract proteins from the muscle. The proteins bind all the pork trimmings together so that it can be re-molded into any specific shape — in this case, a fake slab of ribs.

3. The entire McRib sandwich contains about 70 ingredients — including a flour-bleaching agent used in yoga mats.

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.

4. Individual restaurants can actually order the ingredients for the McRib at any time.

The McRib pops up at McDonald's locations across the country sporadically. It's so random because the individual restaurants are able to offer the McRib whenever they feel like it. The practice has even inspired websites devoted to tracking McRib availability across the nation.
Click to expand...

The McRib also contains Dihydrogen Monoxide! It's found in rat poison and raw sewage!

News sources love to tear McDeez a new one about the azodicarbonamide, but little do they acknowledge that this ingredient is used in just about any bread product you buy short of the hipster artisan breads that are freshly baked and are meant to be consumed in 2-3 days.
 
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