Now you got the 'Angus Burger.' Considering Angus Beef is one of the few kinds of beef where the animals are still marbled to get a perfect lean cut, this whole 'angus' campaign by Mickey D's is ridiculous.
Next time I go, I'm going to ask for a quarter pounder with lettuce, tomato and mayo, hold the ketchup. Just cause they won't sell it anymore doesn't mean I can't force them to make one anyway!
Location: Close enough to make a beer run during a TV timeout
Exp:
Prior to the Big Extra I would go into McDs and ask if they knew how to make a McDLT. 9/10 they did, and if they didn't I would order a 1/4 pounder like you said there. I think there's a 20¢ extra charge for the lettuce and tomato though.
Dang I miss the McDLT - and only because of the awesome two-part styrofoam container it came in. As a kid you can't beat the excitement of being able to assemble your own burger. Next step is actually working for McD's and getting paid to assemble the burger.
Last edited by Got Miikka?; 05-27-2008 at 04:18 PM.
Now you got the 'Angus Burger.' Considering Angus Beef is one of the few kinds of beef where the animals are still marbled to get a perfect lean cut, this whole 'angus' campaign by Mickey D's is ridiculous.
Prior to the Big Extra I would go into McDs and ask if they knew how to make a McDLT. 9/10 they did, and if they didn't I would order a 1/4 pounder like you said there. I think there's a 20¢ extra charge for the lettuce and tomato though.
Do you do that with the Big Extra now since they discontinued it?
I just want to know what hamburger eating marketing wiz worth his salt puts the cheese on the 'cool' side?
Morons.
__________________ I am in love with Montana. For other states I have admiration, respect, recognition, even some affection, but with Montana it is love." - John Steinbeck
I just want to know what hamburger eating marketing wiz worth his salt puts the cheese on the 'cool' side?
Morons.
Now hold on a sec...some people like the cheese cool and some like it melted. What they should of done is put the cheese at the top of the cool side. This way, you could of immediately put the cheese over on the hot side without messing up the 'cool side'.
Now hold on a sec...some people like the cheese cool and some like it melted. What they should of done is put the cheese at the top of the cool side. This way, you could of immediately put the cheese over on the hot side without messing up the 'cool side'.
While I will contend that anyone who likes the cheese cool is out of their mind, I have to credit you with coming up with a compromise that makes everyone winners.
__________________ I am in love with Montana. For other states I have admiration, respect, recognition, even some affection, but with Montana it is love." - John Steinbeck
Its where the beef contains intramuscular fat, rather than access fat on the outside cut of the beef. Allows you to get a lean cut, but still with the perfect amount of fat to get a good taste.
Usually, good, marbled Angus beef is rated high enough to be sold as a 'prime' cut.....a cut that is pretty tough to pick up at the grocery store, unless you put in a special order. Even then you might have a tough time getting it. This kind of cut is usually sold directly to restaurants who sell 'prime' steaks, stuff like that.
The cut you can usually buy at the meat department is called 'choice'....and IIRC, that is the cut Mickey D's buys.
And on top of that, Angus beef will only marble well if you feed the cows properly. Feed it grain, and it will marble poorly....feed it grass, and it marbles MUCH better than most other kinds of beef. Guess what Mickey D's does....they have it grain fed, and then sucker you into thinking the burger they serve you is like all the other burgers served at the restaurants who use perfectly marbled Angus beef, and it isn't even a 'prime' cut.
Its a gimmick....one that a lot of people will fall for.
While I will contend that anyone who likes the cheese cool is out of their mind, I have to credit you with coming up with a compromise that makes everyone winners.
I actually don't like the texture or taste of real chedder when it is semi-melted. Would rather have the cheddar cold in that case. If we're talking processed cheese, then that's another story... thoroughly melted so you don't know its there.
Its a gimmick....one that a lot of people will fall for.
Is anyone out there really expecting a prime cut piece of angus from McDicks? Don't answer that... These are probably the same people that believe McD workers pain stakingly extrude the bones from a McRib.
PS: Oh yeah, tried the Indy single burger. It really sucked!
