Another McDee's thread

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Adjudicator
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2004/10/27 19:02:39 (permalink)

Another McDee's thread

Remember when McDonald's used to be "good"???
Check this link out. Requires Adobe for .pdf format.

http://www.fscwv.edu/users/rheffner/mc/mcmenu.pdf

#1

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    rmcielwain
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    RE: Another McDee's thread 2004/10/27 19:30:41 (permalink)

    And as I mentioned to a friend of mine in an E-mail I just
    typed, you're not getting the value for your bucks anymore....[|)]
    #2
    fcbaldwin
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    RE: Another McDee's thread 2004/11/03 10:09:35 (permalink)
    I'm not real good in the kitchen, but I've tried some of those recipes from the link, and they're pretty good. If I'm not mistaken, those recipes were put together by a former McD's manager (from the '60's and '70's) and he points out how the corporate short cuts have ruined their products in recent years.

    Frank
    #3
    renfrew
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    RE: Another McDee's thread 2004/11/03 11:20:05 (permalink)
    Cant open this .pdf, says there are errors. Any other source for this?
    #4
    GigaShadow
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    RE: Another McDee's thread 2004/12/15 09:53:23 (permalink)
    I was talking to my wife about this the other night. McDonalds definitely doesn't taste like it did when I was a kid. I miss the styrofoam containers for Quarter Pounders and I remember getting a Big Mac T-shirt iron on when I was 6 that had the "Two all beef patties, special sauce, lettuce, cheese, pickles, onions on a sesame seed bun." slogan on it. Good times.
    #5
    enginecapt
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    RE: Another McDee's thread 2004/12/15 10:06:29 (permalink)
    That's a keeper. Thank you for posting it.

    The first McDonalds where I can recall the "amount served" portion of the sign was in Fresno,CA, and it was in the 200 millions I believe. This would have been in the early sixties.

    Does anyone remember the "QLT" burger from the mid 70's? It stood for "Quality Lettuce and Tomato", and was a flop.
    #6
    emsmom
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    RE: Another McDee's thread 2004/12/15 10:21:48 (permalink)
    My husbands first job while he was in college was being a cook at McDonalds. This is when they used fresh potatoes and cut them for the fries. He said he used to boast that he got to make the first
    Big Mac in our town when they were introduced. McDonalds sure doesn't taste like it did then. (35 years ago!)
    #7
    Lone Star
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    RE: Another McDee's thread 2004/12/15 10:43:13 (permalink)
    What is the purpose of soaking the potatoes for fries in sugar and corn syrup first?
    #8
    redtressed
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    RE: Another McDee's thread 2004/12/15 10:54:51 (permalink)
    [Lone Star Posted - 12/15/2004 : 10:43:13
    --------------------------------------------------------------------------------
    What is the purpose of soaking the potatoes for fries in sugar and corn syrup first? /quote]


    The purpose is that the sugar helps to draw the "starch", (other sugars) out, thus making it form a crispier crust on the outside and a more tender interior. Potatoes are very laden with sugars that break down slowly, thus one reason that diabetics are often warned away from ingesting them when metabolism is at it's lower activities.(i.e. as in right before you go to bed , etc)
    #9
    tsores
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    RE: Another McDee's thread 2004/12/15 10:55:59 (permalink)
    quote:
    Originally posted by Adjudicator

    Remember when McDonald's used to be "good"???



    No, I don't.

    For a good explanation of McDonald's and the fast food industry read Fast Food Nation. You may lose all craving for McD.
    #10
    Lone Star
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    RE: Another McDee's thread 2004/12/15 11:01:36 (permalink)
    quote:
    Originally posted by redtressed

    [Lone Star Posted - 12/15/2004 : 10:43:13
    --------------------------------------------------------------------------------
    What is the purpose of soaking the potatoes for fries in sugar and corn syrup first? /quote]


    The purpose is that the sugar helps to draw the "starch", (other sugars) out, thus making it form a crispier crust on the outside and a more tender interior. Potatoes are very laden with sugars that break down slowly, thus one reason that diabetics are often warned away from ingesting them when metabolism is at it's lower activities.(i.e. as in right before you go to bed , etc)


    I still don't get it. If it is by an osmotic type process, it would seem the concentration of sugars outside the potato would be higher than the concentration of naturally occuring sugars in the potatoes. Also, wouldn't it make them taste sweet? My grandmother always soaked fries for fish fries in water which she changed twice, but I never heard of the sugar soak. Interesting.
    #11
    Adjudicator
    Sirloin
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    RE: Another McDee's thread 2004/12/15 11:58:42 (permalink)
    quote:
    Originally posted by tsores

    quote:
    Originally posted by Adjudicator

    Remember when McDonald's used to be "good"???



    No, I don't.

    For a good explanation of McDonald's and the fast food industry read Fast Food Nation. You may lose all craving for McD.



    http://roadfood.com/Forums/topic.asp?TOPIC_ID=557&SearchTerms=Fast,Food,Nation
    #12
    redtressed
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    RE: Another McDee's thread 2004/12/15 12:22:19 (permalink)
    Lone Star...I guess the action of even more "concentrated " sugars creates a reaction that enlivens the more dormant sugar starches to "rise to the top" very similar to adding sugaar to yeast to make a "sponge" . It's all basically, for lack of a better and less gross term.....a waste by product. (Chemists and nutritionists have gone into international mourning over my butchering of this)

    I personally do a cold water soak with sugar in it for 20 minutes before the first fry, and it doesn't leave any sweet aftertaste, and I end up with a much crisper and tender fry than I would just long frying in lard.
    #13
    ZekeTheCat
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    RE: Another McDee's thread 2004/12/15 21:28:37 (permalink)
    redtressed - How much sugar and water do you use when you soak them ?

    I personally boil my fries in water to cook and tenderize them - about 8 minutes (for white potatoes) before frying them for 2 or 3 minutes in cooking oil.
    #14
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