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What is all the fuss about?

 

What is all the fuss about?

 



Well, I finally did it. I finally ordered the McRib sandwich at McDonalds this week. That is ironic because as a lifelong patron of Mc D's and my love for meat, especially pork, I would likely have had this experience already. After all, the Mc Rib was first introduced to the McDonald's dining world in 1982. I was 17 years old, for goodness sake! It was a time when the health impact of what I ate was never a factor I considered. Prime time to take the plunge if you ask me.

The Google AI Overview states that the Mc Rib sandwich is made of a boneless pork patty shaped like a rack of ribs, barbecue sauce, onions, and pickles on a toasted bun. The patty is made from ground pork shoulder, water, salt, dextrose, and rosemary extract.

I could tell the pork was pork shoulder merely by the fat-to-meat ratio. It might also be precooked under pressure, adding to its tenderness. I liked the onions on it because I like raw onions on sandwiches, whether hot or cold. 

As I ate this and let the initial differences between this and the other McDonald's sandwiches dissipate, I started to pick up on a hollowness to the flavor that I could not quite identify. It is that imbalance you feel when the acid content is just a little too high and then lacks umami.

GAI states that the Mc Ribb is a favorite among McDonald's loyalists. It also states, "The McRib has been removed from the menu permanently multiple times but has returned for limited-time appearances. McDonald's uses a scarcity tactic to keep customers interested. 

I get it; if this sandwich were available all the time, it would indeed be the cause of its own demise because it is missing something important. When I realized this, eating the last bit of it in my truck the other day during lunchtime, I realized I had to make my own. 

I was not alone when I decided to look up this comet-like occurrence-ish sandwich. The internet is peppered with others making their version of this facsimile legend. So yeah, I am going to join the ranks of those who say, "McDonald's, it has been fun, but come on, that was a one-way trip for me." I can do better, and so can many others.  

This January, a worthy project will be to make this classic girl myself and perhaps make it a family favorite like I did with my version of Chili's Southwest Eggrolls or Applees Mini Chicken Asian Taco Sliders. What then about our old girl, the McRib? By January, I am sure that she caught Katy just like she always does. After all, she is from Kansas City.



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