Your version has way too much bread relative to everything else. McDonalds has perfected the ratio of each low quality ingredient to turn it into a high quality product. My local McD’s took a couple of days to get it right this time, but now it’s difficult for me to skip a day. I’ve been good, though.
Yes, that’s true. I bought the buns and patties at the same time and didn’t realize how far off the ratios were. Two patties seemed like too much. However, there was really no saving those On-Cor blandplanks. Oh well, I’m not sorry I tried, even a failed experiment generates data.
No doubt, and I’m sure v2 will be better (if you decide to try). I’m no chef, so my post was meant to be factual, and not a commentary on your sandwich creation abilities.
I always use the King’s Hawaiian mini-sub rolls with the On-cor patties, perfect size. Most of the time, if I’m eating them, it’s just to stuff something in my face and get it over with - it’s only there to fill the hollow spots.
I came across this decent looking try and thought I’d post:
Edit: I’m super jealous of their bun availability!
Odd. I’ve never noticed it here in Switzerland, and according to Mr. Mike, it’s also not available in Austria (warning: German). It seems it was tested back in 2016, but hasn’t been back since.
So I finally tried McD’s fries with the Chicken Salt. Real good! I highly recommend it. Aussies figured something out there.
It’s salt with Chicken Extract. Chicken Extract is what Chicken Stock Cubes are made of, so you can make your own Chicken Salt by crumbling a chicken stock cube into a salt shaker.
The predominant flavor in Chicken Stock is a mixture of Glutamic Acid salts, often dominated by Potassium Glutamate. One of the most popular flavor elements around the world, also found in “vegetable extract” or “seaweed extract” or “yeast extract”.
Personally, I hate the flavor of chicken stock cubes, but the flavor is a popular element on any kind of flavored potato or corn chip.
I go through cooking phases and I’m in the middle of one now: Boil small yellow potatoes, allow to chill, then slice into coins to pan fry in butter, maybe with some onion and ham. A dusting of chicken bouillon powder finishes it off really nicely.