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 McRib

Change Page: < 12 | Showing page 2 of 2, messages 31 to 52 of 52
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Gizmolito

  • Total Posts: 312
  • Joined: 10/18/2004
  • Location: New Whiteland, IN
RE: McRib Tue, 11/21/06 4:57 PM (permalink)
quote:
Originally posted by danimal15

How does one make "natural smoke flavor?"


A firm called Red Arrow Products Company specializes in smoke flavor, which is added to barbecue sauces and processed meats. Red Arrow manufactures natural smoke flavor by charring sawdust and capturing the aroma chemicals released into the air. The smoke is captured in water and then bottled, so that other companies can sell food which seems to have been cooked over a fire.
 
#31
    tiki

    • Total Posts: 4135
    • Joined: 7/7/2003
    • Location: Rentiesville, OK
    RE: McRib Tue, 11/21/06 10:06 PM (permalink)
    quote:
    Originally posted by Gizmolito

    quote:
    Originally posted by tiki

    let's see---McRib forum----read 626 times and repliesd to 25 times--on one page
    Pork Tenderlion forum---read 47240 times and 572 replies taking TWENTY pages

    Tell you anything?



    Wow, McRib got 25 replies in the first 4 days! Pork Tenderloins got its first 25 replies after more than 4 months!


    are we putting money on it making TWENTY PAGES?????
     
    #32
      jjjrfoodie

      • Total Posts: 422
      • Joined: 4/5/2006
      • Location: Cincinnati, OH
      RE: McRib Tue, 11/21/06 10:56 PM (permalink)
      quote:
      Originally posted by danimal15

      How does one make "natural smoke flavor?"


      Ummm...by burning hardwood in a high humidity environment, then condensing the moisture, collecting it and then simply purifying it (if necessary) to meet food standards. All natural and good to go.

      Liquid smoke is the most common adaptation of this method.

      No snake oil here in most cases, sorry.
       
      #33
        Gizmolito

        • Total Posts: 312
        • Joined: 10/18/2004
        • Location: New Whiteland, IN
        RE: McRib Wed, 11/22/06 8:11 AM (permalink)
        quote:
        Originally posted by tiki

        quote:
        Originally posted by Gizmolito

        quote:
        Originally posted by tiki

        let's see---McRib forum----read 626 times and repliesd to 25 times--on one page
        Pork Tenderlion forum---read 47240 times and 572 replies taking TWENTY pages

        Tell you anything?



        Wow, McRib got 25 replies in the first 4 days! Pork Tenderloins got its first 25 replies after more than 4 months!


        are we putting money on it making TWENTY PAGES?????



        I'm going to wager that this topic, like the McRib, will be available for a limited time only.
         
        #34
          V960

          • Total Posts: 2429
          • Joined: 6/17/2005
          • Location: Kannapolis area, NC
          RE: McRib Mon, 12/11/06 4:36 PM (permalink)
          I tried one many years ago in a moment of weakness, actually intoxication, and returned it for a Big Mack after one bite which I spit out on the wrapper. Now much doubt from the manager I wasn't a happy camper.
           
          #35
            nospacesinmyname

            • Total Posts: 3
            • Joined: 12/15/2006
            • Location: no town, MD
            RE: McRib Fri, 12/15/06 1:48 PM (permalink)
            this is the only thing at mc'd i will get
             
            #36
              Sundancer7

              RE: McRib Sat, 12/16/06 9:27 AM (permalink)
              Due to this topic, I bought one while I am in Houston. It is just a sandwich with processed meat apparently designed to imitate the rib taste. It is not a true rib sandwich but it is a sandwich. The one that I bought was tasty with some type of BBQ sauce and onions on a toasted bun.

              I think I paid about $2.50 for the sandwich. If you are thinking that it is a true rib sandwich, you will be dissapointed but it is better than balogna or other processed meat.

              I would buy one again.

              Paul E. Smith
              Knoxville, TN
               
              #37
                MilwFoodlovers

                • Total Posts: 3095
                • Joined: 3/31/2001
                • Location: Milwaukee, WI
                RE: McRib Sat, 12/16/06 11:13 AM (permalink)
                As long as imitation rib sandwiches containing fungal protease, and high fructose corn syrup and extruded far from any stockyard is OK to post here, I submit we change the name of this web site from Roadfood.com to www.corporatemanufacturedandsoldfoodproduct.com and those of us seeking rapidly disappearing roadfood won't be upset when we see dreck products like this listed under a real food item thread. Whew, that was one long run-on sentence
                If that makes me a Whiner, then I am proud to be one!
                quote:
                McRib Sandwich: 7.2 oz total-
                Patty: Boneless pork (Pork, water, salt, dextrose, citric acid, BHA, TBHQ)McRib Bun:Flour (wheat flour bleached and enriched with thiamine, riboflavin, niacin, iron, folic acid, malted barley flour), water, high fructose corn syrup, yeast, vegetable oil (partially hydrogenated soybean oil, cottonseed oil). Contains 2 percent or less of dextrose, fumaric acid, calcium sulphate, salt, acetic acid, soy flour, monocalcium phosphate, ammonium sulphate, cornstarch, fungal protease, natural culture, ammonium chloride, ascorbic acid, azodicarbomide, mono- and diglycerides, propionic acid, phosphoric acid, corn flour, calcium peroxide, calcium propionate, dicetyl tartaric acid esters of mono- and diglycerides, ethoxylated mono- and diglycerides. McRib Sauce: Water, high fructose corn syrup, tomato paste, distilled vinegar, molasses, natural smoke flavor, modified food starch, salt, sugar, soybean oil, spices, onion, mustard flour, garlic *, xanthan gum, caramel color, sodium benzoate (preservative), natural flavor (vegetable source), corn oil. Pickle Slices: Cucumbers, water, vinegar, salt, calcium chloride, alum, natural flavorings (vegetable source), polysorbate 80, turmeric (color). Slivered Onions.
                500 calories, 25 grams fat (8 saturated), 75mg cholesterol, 1040 mg sodium


                Hey I recognize slivered onions in there. Maybe I'm being too harsh!
                 
                #38
                  6star

                  • Total Posts: 4388
                  • Joined: 1/28/2004
                  • Location: West Peoria, IL
                  RE: McRib Sat, 12/16/06 11:57 AM (permalink)
                  For all you folks that are running scared from the fungal protease:

                  From American Laboratories Incorporated website:
                  ( http://www.americanlaboratories.com/Spec%20Sheets/Enzymes/Fungal%20Enzymes/Fungal%20Protease.pdf )

                  “Fungal Protease (HUT) is an enzyme derived from the fungus Aspergillus oryzae var...........This is a food grade product.....able to efficiently hydrolyze most soluble proteins.

                  Applications: Food Industry: Baking: Gluten modification”

                  In other words, it is used in making the buns. Any of you that do a lot of bread baking will recognize the importance of the gluten level.
                   
                  #39
                    Theedge

                    • Total Posts: 1196
                    • Joined: 11/16/2003
                    RE: McRib Sat, 12/16/06 12:09 PM (permalink)
                    quote:


                    I clicked on the link and it didn't work.
                     
                    #40
                      Theedge

                      • Total Posts: 1196
                      • Joined: 11/16/2003
                      RE: McRib Sat, 12/16/06 12:14 PM (permalink)
                      Here’s a sad truth, I’m actually waiting 15 minutes for McDonalds to open so I can get lunch. I played piano down at an Eagles club last night for 4 hours in the smoke, and had a few more cocktails then was necessary. The only real cure for the way my stomach feels is a big old greasy double cheeseburger. I regular high quality homemade burger wouldn’t even come close to doing the trick.
                       
                      #41
                        boyardee65

                        • Total Posts: 1457
                        • Joined: 8/28/2005
                        • Location: Surprise, AZ
                        RE: McRib Sat, 12/16/06 12:15 PM (permalink)
                        quote:
                        Originally posted by danimal15

                        How does one make "natural smoke flavor?"
                        This thread belongs in the BBQ forum.
                         
                        #42
                          MilwFoodlovers

                          • Total Posts: 3095
                          • Joined: 3/31/2001
                          • Location: Milwaukee, WI
                          RE: McRib Sat, 12/16/06 12:19 PM (permalink)
                          quote:
                          Originally posted by boyardee65

                          quote:
                          Originally posted by danimal15

                          How does one make "natural smoke flavor?"
                          This thread belongs in the BBQ forum.


                          LOL
                           
                          #43
                            Theedge

                            • Total Posts: 1196
                            • Joined: 11/16/2003
                            RE: McRib Sat, 12/16/06 12:35 PM (permalink)
                            HEH HEH HEH HEH HEH!
                             
                            #44
                              phatphil

                              • Total Posts: 668
                              • Joined: 9/25/2005
                              • Location: loxahatchee, FL
                              RE: McRib Sat, 12/16/06 5:27 PM (permalink)
                              even if they were good who the hell eats pickles on a bbq style sandwich?
                               
                              #45
                                Davydd

                                • Total Posts: 6227
                                • Joined: 4/24/2005
                                • Location: Tonka Bay, MN
                                RE: McRib Sat, 12/16/06 5:49 PM (permalink)
                                quote:
                                Originally posted by Gizmolito

                                quote:
                                Originally posted by tiki

                                quote:
                                Originally posted by Gizmolito

                                quote:
                                Originally posted by tiki

                                let's see---McRib forum----read 626 times and repliesd to 25 times--on one page
                                Pork Tenderlion forum---read 47240 times and 572 replies taking TWENTY pages

                                Tell you anything?



                                Wow, McRib got 25 replies in the first 4 days! Pork Tenderloins got its first 25 replies after more than 4 months!


                                are we putting money on it making TWENTY PAGES?????



                                I'm going to wager that this topic, like the McRib, will be available for a limited time only.


                                I would never allow that to happen even though I will help it along here with this message.
                                 
                                #46
                                  genewj

                                  • Total Posts: 370
                                  • Joined: 9/2/2006
                                  • Location: Bradenton, FL
                                  RE: McRib Thu, 12/21/06 5:41 PM (permalink)
                                  The Mac Donalds that i sell behind has Mc Rib sandwiches and we out sell them 10-1 with our BBQ rib sandwich, tell u anything about people smarts!1
                                   
                                  #47
                                    Pirate Paul

                                    • Total Posts: 23
                                    • Joined: 1/8/2007
                                    • Location: Clear Lake, TX
                                    RE: McRib Mon, 01/8/07 2:08 PM (permalink)
                                    McRib McCopyCat
                                    For those wanting to replicate, there is a copy cat recipe at CDKitchen's "Copy Cat" section. I think that's where I saw that.
                                     
                                    #48
                                      PepperPhil

                                      • Total Posts: 335
                                      • Joined: 10/2/2006
                                      • Location: Pineview, TN
                                      RE: McRib Mon, 01/8/07 6:55 PM (permalink)
                                      quote:
                                      Originally posted by phatphil

                                      even if they were good who the hell eats pickles on a bbq style sandwich?


                                      lol.....makes sence to me....
                                       
                                      #49
                                        roossy90

                                        • Total Posts: 6695
                                        • Joined: 8/15/2005
                                        • Location: columbus, oh
                                        RE: McRib Tue, 01/9/07 5:16 PM (permalink)
                                        It has reared its ugly head here in Myrtle Beach also.
                                         
                                        #50
                                          thefoodguy

                                          • Total Posts: 44
                                          • Joined: 1/25/2007
                                          • Location: vernon, CT
                                          RE: McRib Fri, 01/26/07 8:19 AM (permalink)
                                          I'm not a big fan, however, when in pops in for its "limited time"....I usually grab one.

                                          as far as all the crap ingredients, there's all kinds of stuff in all kinds of food(especially fast food), so all you "organic food" eaters seem to be in here just to look for an argument.

                                          I'm just giving my opinion.
                                           
                                          #51
                                            Adjudicator

                                            • Total Posts: 5057
                                            • Joined: 5/20/2003
                                            • Location: Tallahassee, FL
                                            RE: McRib Sat, 01/27/07 8:14 PM (permalink)
                                            Snicker.... foodguy has discovered our big secret...
                                             
                                            #52
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