The McRib is back
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November 4, 2010 6:04 pm at 6:04 pm #411370
alexs wrote >>
Gristle makes me gag, it’s one reason why I seldom buy ground meat. Hello, Chop-Rite #10.
As for the BBQ sauce, there are good local providers like CaJohn.
Damn that’s beautiful…November 4, 2010 7:51 pm at 7:51 pm #411371
That’s lamb, so I guess that’s McKebabNovember 5, 2010 6:49 pm at 6:49 pm #411372
The McRib is like the “Jersey Shore” of the food world. There’s no redeeming qualities to it and you feel so guilty eating/watching it, yet you just can’t stay away. (At least I can’t.)November 15, 2010 3:31 pm at 3:31 pm #411373
How to Make a McRib (Not for a Limited Time Only)
PETER SMITH – Writer and editor
November 11, 2010 Ã¢â‚¬Â¢ 9:00 am
Last week, McDonald’s rolled out the McRib, the elusive and experimental sandwich that’s been on and off the chain’s menu since 1981. One of the oddest things about the sandwich is its pork patty, which has mechanically pressed “ribs” that hardly look like they’ve come from a piglet (maybe a small cat or a ferret instead?).
So thankfully, Ryan Adams, who blogs at Nose to Tail at Home, has transformed the sandwich by substituting pork belly for those perplexing preformed pork patties. He also shows how to recreate the other basic ingredientsÃ¢â‚¬â€rolls, pickles, BBQ sauce, and pork bellyÃ¢â‚¬â€without visiting the drive-through or picking up frozen meat patties at Walmart.November 15, 2010 4:14 pm at 4:14 pm #411374
That guy doesn’t get it at all. “Hey everyone I edited Gigli to be a good movie! It’s a good movie now! Redubbed it and everything!”
You don’t become a legend by being “blindingly spectacular.”November 15, 2010 4:26 pm at 4:26 pm #411375
“Hey do you like McRib sandwiches? Here’s a different sandwich that takes three hours to make and is twice as expensive!”October 31, 2011 5:33 pm at 5:33 pm #411376
The other gray meat is back. McDonalds advertised their McRib on 10TV today.October 31, 2011 6:26 pm at 6:26 pm #411377
I remember a comment made by a BBQ expert from a history channel story on the history of BBQ. It went something like, “If someone asks what I think about McRib, I say ‘Faux-Q.'”October 31, 2011 7:20 pm at 7:20 pm #411378
In other words, the McRib, or at least the restructured meat products like it, consists of staples—or even specialties—of other cuisines. Take pig heart, for instance. If you’d like to cook it yourself, here’s a 1945 recipe from Gourmet: Coeur de Porc en Civet à la Pompadour, i.e. stewed pig’s heart à la Pompadour, or bopis, a Filipino pig heart recipe. These sorts of things being unappetizing to the American palate, they’re shredded and restructured into an obviously fake rib.
The funny thing about it is that everyone’s in on the joke. It’s clearly not a rib. Until I started reading up on it, I had no idea what was in a McRib. And I’m actually less grossed out by the concept now that I have a sense of what’s in it. Tripe? Ok, that’s cool. But ten years ago the idea of tripe would have made me queasy. I had to go all the way around and come back to accept the McRib.October 31, 2011 7:35 pm at 7:35 pm #411379
My local Meijer has a lot more selection of offal due to the growing Mexican community. They are heavily stocking tongue, tripe, heart, oxtails and even lamb heads now. Lamb heads! Those are probably popular with the Somalis.December 2, 2011 4:20 am at 4:20 am #411380
Attention: Your McRib sandwich is probably not good for your heart. It has 980 mg of sodium and 10 grams of saturated fat. But then we already knew that it wasn’t exactly health food.
According to Time’s healthland blog, that’s not all it has: The sandwich contains 70 other ingredients. And some of those ingredients, such as azodicarbonamide, ammonium sulfate and polysorbate 80 are kinda gross.
These components are in small enough quantities to be innocuous. But it’s still a little disconcerting to know that, for example, azodicarbonamide, a flour-bleaching agent that is most commonly used in the manufacture of foamed plastics like in gym mats and the soles of shoes, is found in the McRib bun. The compound is banned in Europe and Australia as a food additive. (England’s Health and Safety Executive classified it as a “respiratory sensitizer” that potentially contributes to asthma through occupational exposure.) The U.S. limits azodicarbonamide to 45 parts per million in commercial flour products, based on analysis of lab testing.December 3, 2011 4:51 pm at 4:51 pm #411381
Now without lettuce!
Since the original video was never posted (and I only saw it today for the first time):December 3, 2011 5:04 pm at 5:04 pm #411382
I found some *actual* ribs on sale the other day and will be cooking them this afternoon. Most of the afternoon in fact. Afterward I might pop the bones out and put the meat on a bun. Maybe. I have not decided yet. If I do it will be 1000000000x as good as anything at McNasty’s and will cost a similar amount per serving.
You can have fast food, or you can have good food. Odds are you’re not going to get both at the same time, you gotta chose.September 17, 2012 11:23 pm at 11:23 pm #411383
The McRib That Saved Christmas? McDonald’s Delays Return
If you’re counting the days until your next McDonald’s McRib fix, there is some bad news: fans of the cult favorite will need to wait until late December this year, according to a leaked memo.
The pork sandwich was originally expected to be sold from Oct. 22 through Nov. 11, but the popular limited-time product will be delayed to help boost sales at the end of the year, according to a memo from the McDonald’s Operators National Advertising Fund that was obtained by Ad Age. Unseasonably warm weather last December contributed to a 9.8-percent jump in McDonald’s U.S. same-stores last year.December 11, 2012 3:01 pm at 3:01 pm #411384
today… and I still think it’s gross.
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