McRib

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Author
Gizmolito
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RE: McRib 2006/11/21 16:57:18 (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
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RE: McRib 2006/11/21 22:06:00 (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
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RE: McRib 2006/11/21 22:56:38 (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
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RE: McRib 2006/11/22 08:11:16 (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
Double Chili Cheeseburger
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RE: McRib 2006/12/11 16:36:25 (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
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RE: McRib 2006/12/15 13:48:03 (permalink)
this is the only thing at mc'd i will get
#36
Sundancer7
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RE: McRib 2006/12/16 09:27:21 (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
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RE: McRib 2006/12/16 11:13:10 (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
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RE: McRib 2006/12/16 11:57:35 (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
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RE: McRib 2006/12/16 12:09:22 (permalink)
quote:


I clicked on the link and it didn't work.
#40
Theedge
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RE: McRib 2006/12/16 12:14:27 (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
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RE: McRib 2006/12/16 12:15:38 (permalink)
quote:
Originally posted by danimal15

How does one make "natural smoke flavor?"
This thread belongs in the BBQ forum.
#42
MilwFoodlovers
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RE: McRib 2006/12/16 12:19:47 (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
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RE: McRib 2006/12/16 12:35:54 (permalink)
HEH HEH HEH HEH HEH!
#44
phatphil
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RE: McRib 2006/12/16 17:27:16 (permalink)
even if they were good who the hell eats pickles on a bbq style sandwich?
#45
Davydd
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RE: McRib 2006/12/16 17:49:03 (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
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RE: McRib 2006/12/21 17:41:46 (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
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RE: McRib 2007/01/08 14:08:40 (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
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RE: McRib 2007/01/08 18:55:45 (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
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RE: McRib 2007/01/09 17:16:43 (permalink)
It has reared its ugly head here in Myrtle Beach also.
#50
thefoodguy
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RE: McRib 2007/01/26 08:19:36 (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
Sirloin
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RE: McRib 2007/01/27 20:14:13 (permalink)
Snicker.... foodguy has discovered our big secret...
#52
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