I love the McRib. When they first re-appear, I typically eat 2 for lunch and 2 for dinner and that’s all I eat that day. After the first day, I only eat 1 per week or so until they disappear again.
I love them even more after reading this article:
“…apart from context, cost, and class markers, there’s really not much difference between McDonald’s “super-processed” food and molecular gastronomy, the application of food science to haute cuisine.”
Hopefully this works. Here is my creation.
Sorry. It seems like even though it’s Facebook public, you have to login or something. Anyhow, here’s a regular version.
From what I understand, the McRib is treated like this specifically because it wasn’t popular enough to keep it year-round. Those other items are popular enough.
Of course, the McDouble doesn’t really require any extra equipment, so there’s no advantage to it not being around, anyways. The Filet-o-Fish must just be popular enough to stick around–although I have been in McDonald’s stores that didn’t have it.
BTW, the Angus left to give them more room for other specialty items. As the economy got better, they started doing worse. So they keep experimenting with other options. Right now, they are actually trying to capitalize on the foodie craze.