Problems of McDonald's

[Sliver]

Originally Posted by woob

You raise a valid point, I used a word which was probably uncalled for in telling people they were delusional if they think McDonald's has any food of redeeming quality. I apologize for calling people that.

I stand by my point though. McDonald's is mass produced food and coffee with the goal of being cheap and fast, not good. I mean, why eat home baked mac and cheese when you can just have Kraft Dinner, right? It's cheap, easy, fast. Oh right, I'm a hipster snob.

The title of the thread is "Problems of McDonald's". So, I should be free to come in here and say what I think their problem is, should I not? Or do we need to change the title to indicate if you don't like McDonald's, stay out?

Wow, do you even know you're doing it? I'll take KD 10 out of 10 times before I'll eat somebody's homemade, limp-noodled, nasty-ass mac & cheese.

[blankall]

Originally Posted by woob

You raise a valid point, I used a word which was probably uncalled for in telling people they were delusional if they think McDonald's has any food of redeeming quality. I apologize for calling people that.

I stand by my point though. McDonald's is mass produced food and coffee with the goal of being cheap and fast, not good. I mean, why eat home baked mac and cheese when you can just have Kraft Dinner, right? It's cheap, easy, fast. Oh right, I'm a hipster snob.

The title of the thread is "Problems of McDonald's". So, I should be free to come in here and say what I think their problem is, should I not? Or do we need to change the title to indicate if you don't like McDonald's, stay out?

I think the fair comparisons for McDonalds are other mass produced foods that are designed to be produced quickly AKA fast food, and the term "good" is relative. So your complaint is really one against all fast food and not McDonalds specifically.

Back on topic though. Had an Egg McMuffin the other day for breakfast...it was really incredible. Fresh egg, nicely toasted bun. There is a Tim Horton's in the same mall, directly across from the McDonalds. It always has a line up, not because more people are there, but because it's just, in general, less efficient.

It baffles me that Tim Horton's gets the free pass it does. Pre-cooked eggs in a heater, stale breads in their sandwhiches, and don't get me started on the coffee. If you have to make it a double/double to make it drinkable, it's not good coffee. I had my McDonalds coffee black, and it tasted great.

[FireFly]

Ordered an egg mcmuffin the other day in the drive through and when I got to eating it, it had no ham on it.

It's the people that are the issue. That and the food.

[undercoverbrother]

Originally Posted by Sliver

Wow, do you even know you're doing it? I'll take KD 10 out of 10 times before I'll eat somebody's homemade, limp-noodled, nasty-ass mac & cheese.

I feel sorry for you that you have never experienced good homemade Mac & Cheese.


Good homemade Mac & Cheese poops all over KD, 10 times out of 10.

[Reaper]

Originally Posted by Sliver

Wow, do you even know you're doing it? I'll take KD 10 out of 10 times before I'll eat somebody's homemade, limp-noodled, nasty-ass mac & cheese.

Just because you haven't had properly made baked mac & cheese doesn't mean that KD is better. It means that your friends can't cook.

[Sliver]

Or maybe you haven't had my KD. I make it better than anybody I know. That may sound like bragging, but it's just a simple fact.

There's about a ten second window where the pasta is perfect. You have to strain it quickly, dump it back into the pot, then stir in your milk (2% or don't even bother) and margarine (which were already prepared and in a measuring cup). This cools the noodles so they don't keep cooking. As you're stirring, dump in the cheese, a few cranks from the pepper mill, then you have a perfect pot that pwns every other form of mac & cheese on the planet. When prepared correctly (which it rarely is by casuals), it is perfection in a bowl.

BTW, I'm talking about spirals. Regular KD is quite good, but spirals are the best.

[Ozy_Flame]

I implore all of you to eat President's Choice White Cheddar Mac and Cheese . . . . GLORIOUS

[Sliver]

Originally Posted by Ozy_Flame

I implore all of you to eat President's Choice White Cheddar Mac and Cheese . . . . GLORIOUS

Or FABULOUS? A girl in high school told me white cheddar mac & cheese tastes like jizz. As a result I've never tried it and never will. You can't ignore a comment like that.

[undercoverbrother]

Originally Posted by Sliver

Or maybe you haven't had my KD. I make it better than anybody I know. That may sound like bragging, but it's just a simple fact.

There's about a ten second window where the pasta is perfect. You have to strain it quickly, dump it back into the pot, then stir in your milk (2% or don't even bother) and margarine (which were already prepared and in a measuring cup). This cools the noodles so they don't keep cooking. As you're stirring, dump in the cheese, a few cranks from the pepper mill, then you have a perfect pot that pwns every other form of mac & cheese on the planet. When prepared correctly (which it rarely is by casuals), it is perfection in a bowl.

BTW, I'm talking about spirals. Regular KD is quite good, but spirals are the best.

All of this is unlikely......

My wife makes killer homemade Mac & Cheese, she uses her mom's recipe but has tweaked to have more of a kick. It is a fact that her homemade Mac & Cheese is superior to any junk that comes in a box with powders "cheese"....


BTW, continue what you are doing, I love you posts.

[Bobblehead]

Actually I think it was EE that mentioned how Tim Horton's coffee is hit an miss.

I prefer McDonalds, but Tims can make a decent cup. It is just that it seems like a lottery when you get it.

[Ozy_Flame]

Originally Posted by Sliver

Or FABULOUS? A girl in high school told me white cheddar mac & cheese tastes like jizz. As a result I've never tried it and never will. You can't ignore a comment like that.

Ah yes, trust the scientifically-proven opinion of some high school floozy.

Taste the jizz for yourself and then decide whether you like it or not. Honestly.

[Sliver]

Originally Posted by Ozy_Flame

Ah yes, trust the scientifically-proven opinion of some high school floozy.

Taste the jizz for yourself and then decide whether you like it or not. Honestly.

If somebody ever makes me white cheddar mac & cheese I'll try it and report back, but I'm not ready to go out and buy a box for myself. I do like white cheddar popcorn, so maybe I have a penchant for the flavour already.

[OutOfTheCube]

Originally Posted by Sliver

Or maybe you haven't had my KD. I make it better than anybody I know. That may sound like bragging, but it's just a simple fact.

There's about a ten second window where the pasta is perfect. You have to strain it quickly, dump it back into the pot, then stir in your milk (2% or don't even bother) and margarine (which were already prepared and in a measuring cup). This cools the noodles so they don't keep cooking. As you're stirring, dump in the cheese, a few cranks from the pepper mill, then you have a perfect pot that pwns every other form of mac & cheese on the planet. When prepared correctly (which it rarely is by casuals), it is perfection in a bowl.

BTW, I'm talking about spirals. Regular KD is quite good, but spirals are the best.

As a fellow master in the art of Kraft Dinner, I approve of this post. Though I tend to lean towards Sharp Cheddar myself.

[Muffins]

I like to throw some Frank's Red Hot into my KD. Gives it that little extra kick.

Maybe a smidgen of Cheese Whiz if i'm feeling frisky.

[Ozy_Flame]

Throw in some salsa if you can. It's amazing how well it works to balance the cheese factor.

[OutOfTheCube]

I've been using Mrs. Dash Southwest Chipotle seasoning in it from time to time. Delicious chipotle cheesiness.

[Table 5]

Originally Posted by Sliver

There's about a ten second window where the pasta is perfect. You have to strain it quickly, dump it back into the pot, then stir in your milk (2% or don't even bother) and margarine (which were already prepared and in a measuring cup).

I was with you until you said margarine. Butter all the way here...and the more the better, none of this measuring cup crap.

As a big fan of "crappy" mac and cheese, I think Annie's blows Kraft Dinner out of the water. My favourite is:



I much prefer white cheddar over the regular stuff, and the shells shapes are great at holding the cheese sauce than regular macaroni.

[Sliver]

Originally Posted by Table 5

I was with you until you said margarine. Butter all the way here...and the more the better, none of this measuring cup crap.

As a big fan of "crappy" mac and cheese, I think Annie's blows Kraft Dinner out of the water. My favourite is:

I much prefer white cheddar over the regular stuff, and the shells shapes are great at holding the cheese sauce than regular macaroni.

I've tried Annie's, but I'm not a fan. I hear you on the shell shapes, though. That's why I prefer spirals over regular macaroni - more surface area for the sauce.

If I'm going to be completely honest with you, though, I gotta say I'm not with you on the haphazard way you're tossing in your butter. I can appreciate that you like it better than margarine, but you can't get all willy-nilly with your amounts. Measure that crap out, man. If you like more than the recipe on the box, you need to figure out how much. If you don't do that, how can you make a consistent batch? Every time it will be a little different - sometimes a little better and sometimes a little worse. You should be aiming for perfect every time.

If I make a batch and it isn't up to my exacting standards, I'll throw the whole thing out.

Here's another weird thing about KD, though. I'm much more likely to ruin a double batch than a single batch and I can't figure out why. Now if I need to make a double dose, I'll just make two single batches in two separate pots. It's a bit more work, but it lowers the margin for error.

[Table 5]

Originally Posted by Sliver

If I'm going to be completely honest with you, though, I gotta say I'm not with you on the haphazard way you're tossing in your butter. I can appreciate that you like it better than margarine, but you can't get all willy-nilly with your amounts. Measure that crap out, man. If you like more than the recipe on the box, you need to figure out how much. If you don't do that, how can you make a consistent batch? Every time it will be a little different - sometimes a little better and sometimes a little worse. You should be aiming for perfect every time.

I cook euro-grandma style, where I have no idea what the exact amounts are, but I just do what feels right...and after years of doing it, I've got it down to a very consistent nature. I find that when it comes to butter, it's hard to put in too much, ha.

To me the ingredient that's much more of possible problem issue when it comes to quantity, is milk. I hate it when there's too much and the sauce is all runny. I actually prefer to have as little milk as possible (but still enough to make the sauce smooth). Putting in yogurt instead of milk is a good option sometimes, if you like the dish to be more tangy.

[Sliver]

Originally Posted by Table 5

I cook euro-grandma style, where I have no idea what the exact amounts are, but I just do what feels right...and after years of doing it, I've got it down to a very consistent nature. I find that when it comes to butter, it's hard to put in too much, ha.

To me the ingredient that's much more of possible problem issue when it comes to quantity, is milk. I hate it when there's too much and the sauce is all runny. I actually prefer to have as little milk as possible (but still enough to make the sauce smooth). Putting in yogurt instead of milk is a good option sometimes, if you like the dish to be more tangy.

Interesting. I measure out my milk to exactly 1/4 cup per the instructions, but then add about 1/8" above the line marking on the measuring cup. I don't think we'd like each other's KD.