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JrzyTmata

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Posted: Oct 25, 2011 - 5:05pm
Manbird wrote: Mmm brocolily34 mmmmm that's my favorite

oldviolin

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Location: esse quam videri
Gender: Male

Posted: Oct 25, 2011 - 5:03pm
Manbird wrote: Mmm brocolily34 dang it!

Manbird

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Location: La Villa Toscana
Gender: Male

Posted: Oct 25, 2011 - 4:53pm
JrzyTmata wrote: mmmm Linguini Alfredo with Broccoili. Mmm brocolily34

Red_Dragon

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Location: Gilead

Posted: Oct 25, 2011 - 4:53pm
JrzyTmata wrote: mmmm Linguini Alfredo with Broccoili. brutal

BlueHeronDruid

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Location: Заебани сме луѓе

Posted: Oct 25, 2011 - 4:52pm
JrzyTmata wrote: mmmm Linguini Alfredo with Broccoili.

JrzyTmata

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Posted: Oct 25, 2011 - 4:46pm
mmmm Linguini Alfredo with Broccoili.

lily34

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Location: GTFO
Gender: Female

Posted: Oct 25, 2011 - 4:40pm
triskele wrote: apparently, schlabby has issues with linguine and broccoli....who knew? no white sauce and we're all set. send it over.

JrzyTmata

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Posted: Oct 25, 2011 - 4:36pm
triskele wrote: apparently, schlabby has issues with linguine and broccoli....who knew? together or separately?

Manbird

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Location: La Villa Toscana
Gender: Male

Posted: Oct 25, 2011 - 4:28pm
bokey wrote: Yumm- it's got cucumbers!!! I remember in the olden days the polysorbate was only like 45 or so. Now it's 80 so yeah, it's better nowadays.

bokey

Gender:

Posted: Oct 25, 2011 - 4:25pm

Manbird wrote:

Pickle Slices
Cucumbers, water, vinegar, salt, calcium chloride, alum, natural flavorings (vegetable source), polysorbate 80, turmeric (color).
Slivered Onions

Yumm- it's got cucumbers! ! !

Manbird

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Location: La Villa Toscana
Gender: Male

Posted: Oct 25, 2011 - 4:23pm
kurtster wrote: I was seriously thinking of having one for old times sake. That time has passed, without a bite. Thanks for saving me, I owe ya one. Yeah, we can all live without the processed pork slurry. Have a ham sandwich instead.

triskele

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Location: The Dragons' Roost

Posted: Oct 25, 2011 - 4:14pm
apparently, schlabby has issues with linguine and broccoli....who knew?

kurtster

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Location: where fear is not a virtue
Gender: Male

Posted: Oct 25, 2011 - 3:59pm
Manbird wrote: Deconstructing McRib — the story, the photographs... I was seriously thinking of having one for old times sake. That time has passed, without a bite. Thanks for saving me, I owe ya one.

Manbird

Manbird Avatar

Location: La Villa Toscana
Gender: Male

Posted: Oct 25, 2011 - 2:30pm

Deconstructing McRib — the story, the photographs...

In late 2005, the global fast food giant McDonald's announced the 'Farewell Tour' of the McRib sandwich. (Frankly, I don't believe McRib will be retired permanently, but more on that later.) The reappearance of the McRib reminded me of my lifelong fascination with the marketing and culinary mind set that creates a boneless rib sandwich with a pressed meat patty made to look like it has bones in it. I mean, that's weird, right?

McRib Trivia (from McDonald's)

Every year McDonald's purchases 250,000,000 pounds of pork.
The McRib sandwich as been mentioned twice on David Letterman's "Top 10 List."
Each McRib sandwich is actually submerged in tangy BBQ sauce.
The McRib sandwich was first introduced to the public in 1982.
The McRib sandwich sports 2 pickles and .25 ounces of onions.
The McRib sandwich was spoofed in The Simpsons episode #303.

So, knowing I'd never understand the thought process that created it, I decided to 'deconstruct' the McRib sandwich itself. Hence the photos below.

But first, a little history: The McRib was introduced in 1981 and was a regular item on the menu for several years. Over time McRib became a 'special' menu item and was only available in select regions at various times. It became part of popular food culture with mentions on Letterman's Top 10 list and The Simpsons.

Today McDonald's has even taken to self-mockery with regards to the McRib. They've created the fictitious "Boneless Pig Farmers of America" web site (www.bonelesspigs.org).

But now, with McDonald's threat or tease about retiring the McRib, there are petitions on the net in favor and opposed to keeping the McRib around. And, of course, there's a petition at McDonald's official McRib site.

And what about that fancy McRib.com web site that offers logos you can download for t-shirt iron-ons, trivia and games related to McRib and begs the question, "Why spend all the money if the sandwich is going away?" It's not. It's just a revival of that perennial anomaly of the rib-less rib-meat sandwich.

The 'deconstruction':

Whether or not it would continue to be around, I decided one day that I wanted to 'see inside' the McRib. Rest assured, I wasn't expecting to find ribs in there. I knew better. But I wanted to know what that 'meat' patty looked like without the sauce. And I wanted to know what was inside.

The photos below show what I discovered from the moment I came home and opened the McDonald's bag to the moment I laid out the filleted McRib patty on the cutting board. Just click on a photo to enlarge it in a new window. Enjoy! {comments?}

Click photos to enlarge
Right out of the bag, still in the wrapper.	Just unwrapped.

A look under the bun.	With the pickles and onions removed.

With the sauce washed off.	This is the 'bottom,' apparently the 'ribs' are only pressed on the top.

McRib sliced in half... this is the 'meat' inside.	a close up of the fileted McRib.

You can leave comments about this page and the McRib at my McRib blog entry at Fast Food News.

McRib Nutritional Info:
490 calories, 220 calories from fat, 25 g fat, 8 g saturated fat, 75 mg cholesterol, 1040 mb sodium, 44 g carbohydrates, 2 g fiber, 24 g protein, 11 g sugars.

McRib Ingredients

McRib 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. *Dehydrated
Pickle Slices
Cucumbers, water, vinegar, salt, calcium chloride, alum, natural flavorings (vegetable source), polysorbate 80, turmeric (color).
Slivered Onions

Allergens: Wheat, Soybean Food Sensitivities: Gluten

K_Love

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Gender:

Posted: May 25, 2011 - 1:49pm
JrzyTmata wrote: raw, they're like sponges. cooked, they're like liver no good can come from that. I like tofu, though. Go figure. (Not that they're the same, just that a lot of people have texture issues with tofu but I don't)

cc_rider

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Location: Bastrop
Gender: Male

Posted: May 25, 2011 - 12:52pm
JrzyTmata wrote: raw, they're like sponges. cooked, they're like liver no good can come from that. JRenea hates 'em too. I'm still trying to find a way to make 'em palatable for her.

Manbird

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Location: La Villa Toscana
Gender: Male

Posted: May 25, 2011 - 12:47pm
Museum of Food Anomalies

triskele

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Location: The Dragons' Roost

Posted: Jun 26, 2009 - 4:03pm
JrzyTmata wrote: raw, they're like sponges. cooked, they're like liver no good can come from that. totally agree....ew.

meower

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Location: i believe, i believe, it's silly, but I believe
Gender: Female

Posted: Jun 26, 2009 - 7:41am
JrzyTmata wrote: BUZZ!! THEY HAVE SHEDS!! I want that little yellow one. so buzz can sit in the shed while you go have fun, that's good

JrzyTmata

JrzyTmata Avatar

Posted: Jun 26, 2009 - 7:40am
BUZZ!! THEY HAVE SHEDS!! I want that little yellow one.

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