Miscellaneous And Off Topic Subjects

[Kapture1]

[CGVT]

If you use gravy on a pastie in the UP, you have outed yourself as a downstater.

Actually it is the opposite

https://andrewheller.com/settling-great-pasty-condiment-debate/

As a Yooper and a ketchup fan, I can assure you that if you want to fit in with the locals and not look more like a tourist than you already do, then use ketchup. (Not catsup. Ketchup. There?s a difference. I don?t know what it is, but there is one.)

[CGVT]

BTW, I made some pasties about a month ago. They were pretty damn tasty.

I cut the veggies in a quarter inch dice, and it was a little loose. Next time I will shred the rutabaga in stead of dicing it.

[entropy]

heh

[CGVT]

BTW, I made some pasties about a month ago. They were pretty damn tasty.

I cut the veggies in a quarter inch dice, and it was a little loose. Next time I will shred the rutabaga in stead of dicing it.

I ate them with catchup

[froot loops]

Actually it is the opposite

https://andrewheller.com/settling-gr...diment-debate/

I'm reading that link to be affirming my great post. People in the UP prefer ketchup, I was informed this by a lovely waitress with a crazy Yooper accent in Ontanagon.

[CGVT]

I'm reading that link to be affirming my great post. People in the UP prefer ketchup, I was informed this by a lovely waitress with a crazy Yooper accent in Ontanagon.

Ha! For some reason I read catchup rather than gravy in your post. I had to go back to see if you edited it...

You're right, it is affirmation.

[Dr. Strangelove]

[ame]https://twitter.com/Ugarles/status/926122578854412288[/ame]

[CGVT]

Fucking spell check...

[hack]

My motherinlaw makes a meatloaf with a chipotle sauce and big beautiful salad croutons in mixed there that soak up the fat. GODDAMN. I only mention this because Trump would probably hate it since he has the taste buds of a toddler. Which fits with his behavior. But, seeing as he's a germophobe, he probably rarely ever has exposure to Sticky Fingers. He'd be lucky to have a soul made of rubber, but probably thinks Taxman is a clever ditty.

Trump is a fucking disgusting creature.

[THE_WIZARD_]

The only food allowed to be posted here...are McGriddles and McRibs.

Get it right.

[entropy]

a change of pace for this board...

http://www.wlky.com/article/cancer-patient-cards-last-christmas/13144608

[froot loops]

Father Christmas is a jam but it doesn't carry the cultural significance of Wonderful Christmastime.

[CGVT]

10 Meaty Facts About the McRib

BY ADRIENNE CREZO DECEMBER 10, 2015

What began as a burger alternative has morphed into a bona fide cultural obsession. Introduced in 1981, McDonald's McRib sandwich didn't always have the rabid following it boasts today. Here are 10 things that you might not have known about the Halley's comet of fast food menu items.

1. THE SANDWICH CONTAINS 70 INGREDIENTS.
There’s more to a McRib than barbecue sauce-slathered pork on a bun with onions and pickles. The sandwich contains a staggering 70 different ingredients, the least innocuous of which are “pig bits like tripe, heart, and scalded stomach.” Add in some azodicarbonamide, ammonium sulfate, ethoxylated mono- and diglycerides and … well, you get the idea.


2. KANGAROO MEAT IS NOT ONE OF THE INGREDIENTS.
A persistent urban legend lingering around the internet says the rib-shaped patty is actually made of Australia’s famous roos. (It’s not.)

3. IT HAS BEEN AROUND FOR MORE THAN 30 YEARS.

The McRib debuted on McDonald’s menus in 1981, but it was far from an immediate hit. It was pulled from menus in 1985 because of poor sales. In 1994, the fast food behemoth tried again and found greater success with the McRib. In 2005, the sandwich became a bit more elusive, popping up for limited-time spans only. (To find the McRib nearest you, there's a McRib Locator.)

4. IT WAS INSPIRED DURING A TRIP TO CHARLESTON, SOUTH CAROLINA.
McDonald’s executive chef Rene Arend was visiting the city and had several pulled pork sandwiches. He thought the flavor combination “should really go over.”

5. YOU CAN THANK CHICKEN FARMERS FOR THE MCRIB'S INVENTION.
Turns out McNuggets, which debuted in 1979, were so popular that McDonald’s couldn’t keep up with demand. As Arend told Maxim in 2009, “There wasn’t a system to supply enough chicken. We had to come up with something to give the other franchises as a new product. So the McRib came about because of the shortage of chickens.”

6. YOU CAN THANK THE FLINSTONES FOR ITS RETURN.

After mediocre sales, the McRib was pulled from the national menu in 1985. When The Flintstones hit theaters in 1994, McDonald’s capitalized on the resemblance between the slab o’ ribs atop the Flintmobile and the pork patty, and brought it back as a movie tie-in. Rosie O’Donnell was in the commercial, but John Goodman declined.

7. ITS SHAPE IS VERY INTENTIONAL.
The McRib is sort of famous for not containing ribs (bone or meat, really), so why does it look like a slab of ribs? Because, that’s why. “Some thought, why not just make it round?” recalls Arend. “It would’ve been easier. But I wanted it to look like a slab of ribs.” So there you have it.

8. IN 2011, MCDONALD'S HOSTED THE QUEST FOR THE GOLDEN MCRIB.
We don’t know what this means, but it seems there were Golden McRibs “virtually hidden in McDonald’s across the country.” Previous McRib events: the “Legend of the McRib” contest, which asked fans to create a mythical history for the sandwich (perhaps this is where the kangaroo meat legend came from?) and three McRib Farewell Tours, in 2005, 2006 and 2007.

9. A (FAKE) PETITION TO SAVE THE MCRIB WAS FEATURED ON THE MCDONALD’S WEBSITE IN 2005.
It was sponsored by the Boneless Pig Farmers of America.

10. THE PROCESS OF TURNING MEAT INTO A MCRIB PATTY TAKES ABOUT 45 MINUTES.
"The pork meat is chopped up, then seasoned, then formed into that shape that looks like a rib back," Rob Cannell, director of McDonald’s U.S. supply chain, explained in Maxim. "Then we flash-freeze it. The whole process from fresh pork to frozen McRib takes about 45 minutes.”

An earlier version of this article ran in 2011.

[THE_WIZARD_]

10 Meaty Facts About the McRib

BY ADRIENNE CREZO DECEMBER 10, 2015

What began as a burger alternative has morphed into a bona fide cultural obsession. Introduced in 1981, McDonald's McRib sandwich didn't always have the rabid following it boasts today. Here are 10 things that you might not have known about the Halley's comet of fast food menu items.

1. THE SANDWICH CONTAINS 70 INGREDIENTS.
There?s more to a McRib than barbecue sauce-slathered pork on a bun with onions and pickles. The sandwich contains a staggering 70 different ingredients, the least innocuous of which are ?pig bits like tripe, heart, and scalded stomach.? Add in some azodicarbonamide, ammonium sulfate, ethoxylated mono- and diglycerides and ? well, you get the idea.


2. KANGAROO MEAT IS NOT ONE OF THE INGREDIENTS.
A persistent urban legend lingering around the internet says the rib-shaped patty is actually made of Australia?s famous roos. (It?s not.)

3. IT HAS BEEN AROUND FOR MORE THAN 30 YEARS.

The McRib debuted on McDonald?s menus in 1981, but it was far from an immediate hit. It was pulled from menus in 1985 because of poor sales. In 1994, the fast food behemoth tried again and found greater success with the McRib. In 2005, the sandwich became a bit more elusive, popping up for limited-time spans only. (To find the McRib nearest you, there's a McRib Locator.)

4. IT WAS INSPIRED DURING A TRIP TO CHARLESTON, SOUTH CAROLINA.
McDonald?s executive chef Rene Arend was visiting the city and had several pulled pork sandwiches. He thought the flavor combination ?should really go over.?

5. YOU CAN THANK CHICKEN FARMERS FOR THE MCRIB'S INVENTION.
Turns out McNuggets, which debuted in 1979, were so popular that McDonald?s couldn?t keep up with demand. As Arend told Maxim in 2009, ?There wasn?t a system to supply enough chicken. We had to come up with something to give the other franchises as a new product. So the McRib came about because of the shortage of chickens.?

6. YOU CAN THANK THE FLINSTONES FOR ITS RETURN.

After mediocre sales, the McRib was pulled from the national menu in 1985. When The Flintstones hit theaters in 1994, McDonald?s capitalized on the resemblance between the slab o? ribs atop the Flintmobile and the pork patty, and brought it back as a movie tie-in. Rosie O?Donnell was in the commercial, but John Goodman declined.

7. ITS SHAPE IS VERY INTENTIONAL.
The McRib is sort of famous for not containing ribs (bone or meat, really), so why does it look like a slab of ribs? Because, that?s why. ?Some thought, why not just make it round?? recalls Arend. ?It would?ve been easier. But I wanted it to look like a slab of ribs.? So there you have it.

8. IN 2011, MCDONALD'S HOSTED THE QUEST FOR THE GOLDEN MCRIB.
We don?t know what this means, but it seems there were Golden McRibs ?virtually hidden in McDonald?s across the country.? Previous McRib events: the ?Legend of the McRib? contest, which asked fans to create a mythical history for the sandwich (perhaps this is where the kangaroo meat legend came from?) and three McRib Farewell Tours, in 2005, 2006 and 2007.

9. A (FAKE) PETITION TO SAVE THE MCRIB WAS FEATURED ON THE MCDONALD?S WEBSITE IN 2005.
It was sponsored by the Boneless Pig Farmers of America.

10. THE PROCESS OF TURNING MEAT INTO A MCRIB PATTY TAKES ABOUT 45 MINUTES.
"The pork meat is chopped up, then seasoned, then formed into that shape that looks like a rib back," Rob Cannell, director of McDonald?s U.S. supply chain, explained in Maxim. "Then we flash-freeze it. The whole process from fresh pork to frozen McRib takes about 45 minutes.?

An earlier version of this article ran in 2011.

...why you gotta be like that?