On 10/26/2011 12:24 AM, sf wrote:
> On Wed, 26 Oct 2011 03:26:37 +0000 (UTC), tert in seattle
> > wrote:
>
>> sf wrote:
>>> On Tue, 25 Oct 2011 18:36:49 -0700 (PDT), John Kuthe
>>> > wrote:
>>>
>>>> On Oct 25, 8:31?pm, > wrote:
>>>>> Yes, I'm planning to do it. ?I am going to find a McRib sandwich and
>>>>> cross my fingers it's just like it used to be: A real piece of rib
>>>>> meat minus the bone. ?There were actual pockets where the bone used to
>>>>> be; it wasn't that pathetic ground pork patty with fake grill marks
>>>>> they tried to pass off as a McRib later on - but at 29 grams of fat, I
>>>>> think I'll limit myself to just one.
>>>> ...
>>>>
>>>> Don't count on it!! Here's a naked McCRAPRib, before saucing:
>>>>
>>>> http://26.media.tumblr.com/tumblr_lc...3bs5o1_500.jpg
>>>>
>>>> YUCK!!!
>>>>
>>> Damn. Doesn't look very hopeful, does it? Those 29 fat grams are
>>> screaming ground meat to me too.
>>
>> more like glued
>
> To be perfectly honest, that "glued" crap doesn't matter to me. I am
> simply looking for the original McRib, not a ground up shadow of it.
> What other people choose to buy is up to them.
>
I never tried one of those when they were real. What is the attraction?
I've been making really tender pork lately, be it chops or country
style "ribs" and any of the cuts I've been cooking could be eaten in a
bun if I wanted it that way. I just don't get the hype of the McRib.