Mighty McMuffin.
Farking awesome.
That is all.
What the ■■■■ is that ad where the guy tries handing over Chinese currency?
Surely sauce is applied using a dispenser that measures the quantity (for consistency from store to store).I spose it's different place to place but I always feel the danger of undersaucing is closer
They do, it's just the 15 year old using the dispenser that is the problem.
Garlic sauce with BBQ sauce, A burger you know was made via a democratic vote.
Or that they're trying to imitate that great kebab flavour you get with garlic and barbecue sauce.
The McMate looks okay, I much prefer grilled onions, but the buns look scary small.
Tell us what to do? Don't underbun and oversauce.
I won't buy a burger that makes me feel like a slob twice.
The McFeast is good.
the McFeast and McMate are on the same bun....
What about ANgus? Is that still a thing?
In Australia it is... apparently.
The McMate looks okay, I much prefer grilled onions, but the buns look scary small.
Tell us what to do? Don't underbun and oversauce.
I won't buy a burger that makes me feel like a slob twice.
The McFeast is good.
the McFeast and McMate are on the same bun....
Yeah, but the meat is much bigger in the McMate.
Tried one though, and liked it a lot.
Get the sugar out of the buns. Seriously.
I know you don't go to Maccas for the health benefits, but I reckon the sugar makes the buns almost inedible.
When I get Maccas I normally attempt to discard the bun (or at least the heel), because otherwise I feel like I'm ingesting a donut, not a burger.
Maccas has some great burgers that would be amazing in a real bread bun like the ones you get at Grilled (or a bakery), but I reckon that the current buns ruin most of them.
The problem is that a 'real' bun with no sugar won't toast in 10 seconds, whereas a bun with sugar in it will caramelise in 10 seconds
Yeah I'd imagine that's one of the factors (along with making them more addictive), but surely it could be reduced substantially at the very least.
I used to work at M's when I was a teenager. I remember people getting the cheeseburger buns, putting some strawberry jam inside, and chucking them in the deep frier. Tasted exactly like a jam donut, no joke.
Yeah I'd imagine that's one of the factors (along with making them more addictive), but surely it could be reduced substantially at the very least.
I used to work at M's when I was a teenager. I remember people getting the cheeseburger buns, putting some strawberry jam inside, and chucking them in the deep frier. Tasted exactly like a jam donut, no joke.
Which was before we reduced the sugar and sodium content significantly I'd presume. Right now we should be on par with similar volume of sugar in a bun that you'd see on two slices of white bread.
Most burger joints use a "brioche" these days, which are LOADED with much more sugar, yet no one bats an eyelid.
Yeah I'd imagine that's one of the factors (along with making them more addictive), but surely it could be reduced substantially at the very least.
I used to work at M's when I was a teenager. I remember people getting the cheeseburger buns, putting some strawberry jam inside, and chucking them in the deep frier. Tasted exactly like a jam donut, no joke.
Which was before we reduced the sugar and sodium content significantly I'd presume. Right now we should be on par with similar volume of sugar in a bun that you'd see on two slices of white bread.
Most burger joints use a "brioche" these days, which are LOADED with much more sugar, yet no one bats an eyelid.
I agree, but I don't like those brioche buns either.
I guess I'm less concerned with the sugar and salt content, its more that I just want the buns to taste like actual bread! (and yes, I take your point about white bread, but you know what I mean).
I used to work at M's when I was a teenager. I remember people getting the cheeseburger buns, putting some strawberry jam inside, and chucking them in the deep frier. Tasted exactly like a jam donut, no joke.
8 billion items on the maccas menu and this isn't on there?
Cheeseburger bun, strawberry topping, 30 seconds in the fryer. We used to do that all the time.
That and make creaming soda
How about a parmagiana burger? Could be disgustingly good.
Cheeseburger bun, strawberry topping, 30 seconds in the fryer. We used to do that all the time.
That and make creaming soda
The creamy soda was the bomb.
Ever clean the grill with Sprite? Gave it that lovely blue-silver sheen....
Man, even though I was a First Assistant and Restaurant Manager, I knew all the tricks. Especially before Full Field
Is the McFeast here to stay?
How about a parmagiana burger? Could be disgustingly good.
This, and put fries on it or something.
McMate was rubbish.