How the McRib is made...

Ground pork easier to chew and bite off tho...

Dudes ouchea wit fendo belts got soft teef b.
 
Their nugget prices are still better than wendy's I think. Remember when wendy's had 99 cent 5 piece nuggets? I bought some a few months ago and it was almost $2 for 4 pieces. I'll head over to mcdonald's instead and get a 20 piece for $4.99.

Wendy's prices are indeed getting ridiculous, but their nuggets still taste better than McDonalds.

I like the nuggets from both places. I like nuggets and chicken tenders from every place though.
 
Damn, is that Jay ElecHanukkah, Jay ElecYarmulkeJay ElecRamadaan, Muhammad A'salaamaleikum
RasoulAllah Subhanahu wa ta'ala through your monitor
 
And that's a real practical way for McDonald's to make it.

Now answer my second question. What is wrong with ground pork?

:lol:

Practical or not, you asked for an alternative and I gave you one.

Nothing is wrong with ground anything. If you like it, eat it. I'm not here to argue about what you like to eat my man. I don't recall saying that something is wrong with ground pork. I just don't believe that choice cuts are used when MOST ground meats are made and the fact that McDonald's went out of their way with this raises a red flag for me.

http://abcnews.go.com/blogs/headlin...und-beef-at-supermarkets-contains-pink-slime/

Gerald Zirnstein grinds his own hamburger these days. Why? Because this former United States Department of Agriculture scientist and, now, whistleblower, knows that 70 percent of the ground beef we buy at the supermarket contains something he calls “pink slime.”

“Pink slime” is beef trimmings. Once only used in dog food and cooking oil, the trimmings are now sprayed with ammonia so they are safe to eat and added to most ground beef as a cheaper filler.

It was Zirnstein who, in an USDA memo, first coined the term “pink slime” and is now coming forward to say he won’t buy it.
“It’s economic fraud,” he told ABC News. “It’s not fresh ground beef. … It’s a cheap substitute being added in.”

Zirnstein and his fellow USDA scientist, Carl Custer, both warned against using what the industry calls “lean finely textured beef,” widely known now as “pink slime,” but their government bosses overruled them.


You really think it's any different for ground pork?
 
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That ain't even no damn ground pork. Ground pork/patty like stuff would be fine, but that's a soft sole.
 
Ground pork easier to chew and bite off tho...

Dudes ouchea wit fendo belts got soft teef b.

Real talk. I got soft teeth so I do what Michael Scott does.

I dip my sando in water and let that soak. The water almost acts like a flavor elevator and now the food is soft and more easily digestable.
 
Real talk. I got soft teeth so I do what Michael Scott does.

I dip my sando in water and let that soak. The water almost acts like a flavor elevator and now the food is soft and more easily digestable.

son. I cannot go on NT in the library. im rolling over here bothering everyone :rofl:
 
Their nugget prices are still better than wendy's I think. Remember when wendy's had 99 cent 5 piece nuggets? I bought some a few months ago and it was almost $2 for 4 pieces. I'll head over to mcdonald's instead and get a 20 piece for $4.99.

Wendy's prices are indeed getting ridiculous, but their nuggets still taste better than McDonalds.

wendys fell off when they changed their fries and ruined the grilled chicken sandwich with the different sauce :x :smh:

garbage IMO
 
It's never enough sauce on them grilled chicken sandwhiches from Wendys.

they changed it, the stuff has no flavor.

on the old one they put a lot and it was sweet. i think its honey dijon? someone correct me if im wrong
 
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You're right. Couldn't put my finger on it but it was sweeter and had more sauce. Almost choked one time cause that **** was dry. :lol:
 
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