Mmmmmm. Old-time McD fries (in beef fat), steaming hot and dipped into a chocolate McD airshake----ALMOST as good as what you describe, but the Frosty has got to taste better if only from a texture standpoint. And new, improved McD fries are nasty too. Man, I miss those good old summer days of youth, when the waistline could afford such a luxurious taste sensation!
–Beck
As far as embarassing but cheap food goes, nothing beats the Taco Bell 1/2 lb burritos for about $1.20 (around these parts). I think they pad them out with wood chips to lower the manufacturing price. It also explains how they sit in my stomach. Of course, that doesn’t stop me from <scottish accent>craving them fortnightly.</scottish accent> Fortunately, it’s an inexpensive habit.
I was a crewtrainer at Mc Donald’s back in high school and ate a lot of MCD’s. My absolute favorite was and still is the Big Mac. The key to a Big Mac is the Special Sauce and onions (rehydrated), and if I order a Big Mac my amendment is always extra sauce, extra onions. So, if you feel some ineffable quality is missing from the Big Mac nowadays, these extras might bring it up to standard.
Something off the menu at McDonald’s that we discovered was a McSteakum. We would take two of the frozen 1/10 pucks (regular hamburger patties- 10 to a pound) and shatter them into pieces and reassemble them into a vaguely rectangular shape. We’d sear them well and instead of flipping them we would sear and smear the bits flat into a rough “Steakum” patty. Then we’d sautee some “fresh” onions from the 1/4 pounders and green peppers from the salad fixins’ and assemble that with a splooge of Cheddar sauce from the Cheddar Melt. And you know what? That monster was maybe one of the best cheesesteaks I’ve ever had.
McCheesums, baby.
(I was on a Double Chee and Yogurt Parfait kick for a while this winter. At least a couple of times a week. Doesn’t seem to have hurt me though, I’ve actually lost about 20 pounds.)
‘Swhat I’m talkin’ 'bout! Almost 30 years ago, when I worked at McD’s, I’d make my own, with 6 pieces of cheese, mustard and grilled (dehydrated/reconstituted) onions. MMMMMM!
And I can’t post in this thread without mentioning my favorite fast food sammich of all time, the Egg McMuffin. Buy 2 and a hash brown, split the hash brown in two and put them on the McMuffins. Perfect breakfast.
OK, the best drunk foor ever is known as the Feather and Leather.
Notice how both the double cheeseburger and the McChicken sandwich are on the dollar menu?
Get one of each, take off the bottom bun (the condiments are between the meat and top bun) and smack 'em together. The remaining buns are like a little side dish if they ahd been properly toasted on the grill with all that residual burger grease.
I only ever get ketchup on my double cheese, but if you are one of those people who thinks pickles and mustard are edible, then I suppose you could give them a try.
My first job was at Mc D’s when I was fifteen. I wasn’t much into their meats, but I could and would consume McChicken sandwiches like they were special Cluricaun Treats. However the Bacon Egg and Cheese Biscuit remains my favorite all time fast food sandwich, as long as the bacon isn’t burnt. Two of those suckers and a medium coke is enough for me to go fishing all day on and not get hungry again until dinner. Those are some seriously heavy biscuits.
There’s a 24 hour drivethrough McDonalds directly between my house and my usual bar neighborhood. “Two McChickens, no mayonnaise, with cheese, please.”
But the real question is:
How do you let someone know if their hotcakes are selling well?
anyone? anyone?
Take off the lettuce and that’s how I have 'em too. You’re correct that they taste a little more like used to.
One thing I have been convinced of is that the Filet O’Fish sandwiches had a few different brands of tartar sauce. The one they have now is like the kind I had when I was a kid - for awhile, they had a much more “bitter” tasting sauce - and it wasn’t as creamy as the kind they’re using now. Am I losing it or did anyone else notice this?
Former (1976-77) McD employee checking in.
To be the biggest change they seem to have made (at least around here) is that they do not toast the buns anymore, or if they do it’s for a total of 10 seconds.
A toasted bun is key.
Also, they’ve done something to the formula of the Mac Sauce. I wallowed in the stuff long enough to notice the difference in smell.
Also, the pickles. First came in cans (1 gallon I think), then they switched to 5 gallon plastic buckets. Don’t know what they come in now; but there’s soemthing funky about pickles stored in plastic.
Come to think of it, the American Cheese was better then too. Maybe now it’s Cheese Food, or some other cost-cutting substitute.
Damn it - I’ve become one of those “good ole days” guys and I’m only 46.
I hate that, too. I don’t think they toast the buns at any McDonald’s these days. I toasted them on an extremely pricey ($10,000, according to my manager) machine when I worked there as a teen in 1994. I think they quit doing that sometime in the late '90s/early '00s.
As for the double cheeseburger, well, it’s nice and all, but what really bugs me is that my local McDonald’s charges 10 cents more for a single cheeseburger than a double! What’s up with that?
The buns are still toasted, they just don’t do it on the grill anymore. That’s been the way that it’s worked since at least 2001.