Text 1510, 83 rader
Skriven 2006-05-18 08:01:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av SEAN DENNIS
Ärende: Mcbad things 689
========================
 ML> Big-N-Tasty
 SD> We called either a "Big 'n Nasty" or a "McWhopper".

Those are pretty mild names, considering.

 SD> If you make them yourself, they're good.  A few years ago, when I was
 SD> working at a McDonald's, we had a crew party out on the lake.  I
 SD> volunteered to be the grill guy and brought a case of QP patties out
 SD> there.  When they're not pressed with a 50 pound weight, they're
 SD> actually pretty juicy, especially cooked over an open charcoal grill.

Ah. You probably picked out the most recent shipment, too.
Would be interesting to get your take on what goes on behind
the scenes at the golden arches, not that anything you say
would surprise me or get me to go in there more frequently
than once every several years.

I'll raise the ugly specter of 100% beef once more and remind
people that what the corporation posts on its website is not
necessarily the whole truth and nothing but the truth. There
are things that corporate doesn't know or doesn't want to know
about. And I'm sure there are interesting waffly standards for
the 100%-ness of 100% pure beef. And the hygiene at the outlet
you worked in may not have been up to official snuff. I bought
a chub of ground beef at the store not too long ago and made
spaghetti sauce out of it, and while chowing down I encountered
a hard thing and figured, oh, a beef bone, I'll just spit it
out ... but what came out was in fact a very dainty 2/3" long
half of an animal's arm or leg bone. That wasn't so gross as
wondering where the rest of the mouse went. Since then I've
bought only larger cuts of meat, and when I need ground beef,
I use the Cuisinart.

=

 SD> The Big Mac sauce is nothing but thousand-island dressing with a
 SD> little extra oomph in it.  However, out of all the things that I've

And thousand-island dressing (aka Russian dressing) is just
mayo and ketchup mixed with maybe a little sweet relish or
scallions. I became fond of the stuff when I had it on a
burger called the Mighty Mo, which was the feature of a local
chain in the DC area called Hot Shoppes. My mother, as always
snarky, complained that 1. the Mighty Mo cost twice as much
as a hamburger (49c vs. 20c, 25c with cheese, or so), and the
secret sauce was just "ketchup and mayonnaise," which hit me
hard, because I didn't care for either, but the two combined,
along with the meat juices, made an ambrosia my first taste
of which I can still recall. Unfortunately, Hot Shoppes grew
up and became the Marriott Corporation, and they no longer
serve Mighty Mo (except, I am told, at the Key Bridge Marriott,
where we had Thanksgiving dinner last year, and had I known at
the time, I'd have had them make me a special order of a couple
of Mighty Mos instead of eating all those crab claws and oysters
on the half shell).

 SD> sampled at a McDonald's, their hollendaise (sp?) sauce was absolutely
 SD> horrible. 

Not to worry, Hollandaise is not one of the greatest
things one can eat.

---------- Recipe via Meal-Master (tm) v8.00

      Title: Mock Hollandaise Sauce(low Cholesterol)
 Categories: Sauces, Seafood
      Yield: 1 servings

      1 c  Hellmanns real mayonnaise         1/2 ts Dry mustard
      2    Egg whites                        1/4 ts Salt(optional)
      2 tb Lemon juice

  In small saucepan with wire whisk beat all ingredients until smooth.
  Stirring constantly , cook over medium-low heat until thick (do not boil).
  Serve over vegetables or fish. Makes 1 1/2 cups 5 mg cholesterol per
  Tb.spoon. Source unknown

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