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McDonalds - Great Tastes of America |
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#176 |
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Forum Member
Join Date: Jun 2003
Posts: 2,428
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Quote:
I know. The person in charge of the menu needs sacking.
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#177 |
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Inactive Member
Join Date: Mar 2003
Location: London, United Kingdom
Posts: 19,783
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Quote:
So what would you propose?
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#178 |
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Forum Member
Join Date: Feb 2011
Location: Warwickshire
Posts: 8,101
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Quote:
I've said it many times if the last few pages. We need new regular menu items. Things like Mcgriddles, Angus Third Pounders, Premium Chicken sandwiches and a bigger range of salads. They have all these in the US and Australia.
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#179 |
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Forum Member
Join Date: Mar 2011
Posts: 65
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Quote:
I've said it many times if the last few pages. We need new regular menu items. Things like Mcgriddles, Angus Third Pounders, Premium Chicken sandwiches and a bigger range of salads. They have all these in the US and Australia.
My questions to this are - 1.A Butty Van as an example with Little chef as another (who only have one griddle to so all sorts and have done so since the end of the 50's), - They manage to avoid killing anyone with their cooking all meats on the same griddle (and these are ones with a 5 star hygiene rating) How come the threat isn't there? If it is how come the aforementioned places were able to achieve such high ratings? 2 - Bacon How is this actually cooked? If done on the griddle this contradicts the points raised in 1. 3. If the menu if limited because of the cooking equipment restrictions why is this not looked on as a future prject for improvement? To compare, what is the difference in equipment in a US outlet conpared to a UK one? These are questions that do need to be answered along with the reasones we differ so much with the US originating branches. I have my gut feeling that the excuses provided in answer the the previously asked questions above is that there are unlikely to be any major differences that could not be over come and if I am wrong would love for Maccys to proove me wrong but wont hold my breath!!! |
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#180 |
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Forum Member
Join Date: Aug 2008
Location: Up North
Posts: 58,791
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I was going to say that it may be a religious thing but obviously if they cook the bacon on the same grill then that can't be the reason. Does the bacon have it's own section?
They don't seemed to be worried about cross comtamination in other places. I'm sure i've seen a disclaimer about cooking the fries and fish products in the same oil. |
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#181 |
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Forum Member
Join Date: Oct 2005
Posts: 5,552
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Quote:
I was going to say that it may be a religious thing but obviously if they cook the bacon on the same grill then that can't be the reason. Does the bacon have it's own section?
They don't seemed to be worried about cross comtamination in other places. I'm sure i've seen a disclaimer about cooking the fries and fish products in the same oil. the only Pork they cook is the Sausagemeat at Breakfast, and the grills are thoroughly cleaned before they start cooking the main menu. |
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#182 |
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Inactive Member
Join Date: Mar 2003
Location: London, United Kingdom
Posts: 19,783
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Quote:
The Bacon doesn't get cooked on the premises, it comes in ready cooked and is put cold on to the burgers.
the only Pork they cook is the Sausagemeat at Breakfast, and the grills are thoroughly cleaned before they start cooking the main menu. |
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#183 |
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Forum Member
Join Date: Jun 2003
Posts: 2,428
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Quote:
I don't understand this. We are not a Muslim or Jewish country.
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#184 |
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Inactive Member
Join Date: Mar 2003
Location: London, United Kingdom
Posts: 19,783
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Quote:
Why jump to the conclusion that has anything to do with the reason? Maybe they simply don't want the flavours of one meat to alter the flavour of another?
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#185 |
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Forum Member
Join Date: Sep 2003
Location: West London
Posts: 14,776
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Quote:
Yes, but you could say the same about Beef and Chicken. Why is pork a special case?
Anyway it's clear that your standard McD kitchen has a set of equipment for cooking beef, and a set of equipment for cooking chicken, and a set for cooking veggie. They don't have room for a fourth set for occasional pork. They're not like the local kebab shop that has a low enough order rate that they just cook everything on one grill. |
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#186 |
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Forum Member
Join Date: May 2008
Location: Reading, UK
Posts: 23,357
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Quote:
Yes, but you could say the same about Beef and Chicken. Why is pork a special case?
Generally when barbecuing, it's why another hibachi rack would be put in... McD's methods of cooking - where you're packing the burgers quite close together differs from, say, the cooking-to-order model seen in kebab shops or on something like Man V Food, where there is a lot of empty space around the food being cooked. |
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#187 |
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Forum Member
Join Date: Jun 2003
Posts: 2,428
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Guess what is back.
5 allegedly different cheese and bacon burgers under the guise of regional names with absolutely no correlation to the cuisine of said regions.:yawn: |
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#188 |
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Inactive Member
Join Date: Apr 2013
Posts: 1,693
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Quote:
Well I suppose you are right to an extent, but I still find this promo baffling. I just don't see any association between the burgers and the cities they claim to represent.
For example, as I said above 4 of the 5 burgers have cheese and bacon. which is commonplace and don't really relate to any region in particular. The first week is the Miami Melt, which has a chilli and chive bun. How does that relate to Miami specifically - it doesn't in my opinion. The one burger that doesn't have bacon is the Texas Grande - here is the description. How is Pepperoni Tex Mex? To me pepperoni is usually associated with Pizza - Texas is usually associated with Tex Mex, BBQ or Steak where if anything Chicago is known for Deep Dish Pizza and New York is also known for it's thin crust Pizzas. Yet the Chicago burger is again the generic Cheese and Bacon with a cheese topped bun and salsa - what does that have to do with Chicago? I can just about buy the New Orleans as it has a Cajun sauce, but the others don't seem to have anything specific to the region. Are you familiar enough with Chicago to see a connection? I think McDonald's tends to put a spin on things based on the local market even if it is not accurate to the real thing. |
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#189 |
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Inactive Member
Join Date: Apr 2013
Posts: 1,693
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Quote:
Guess what is back.
5 allegedly different cheese and bacon burgers under the guise of regional names with absolutely no correlation to the cuisine of said regions.:yawn: |
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#190 |
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Forum Member
Join Date: Jun 2003
Posts: 2,428
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Quote:
Are you thoroughly familiar with those 5 regions?
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#191 |
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Join Date: May 2012
Posts: 21,738
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Quote:
Not necessarily thouroughly, no. What point are you making though? Can you categorically go the other way and explain to me exactly why what the regional relevance is in each case?
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#192 |
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Forum Member
Join Date: Jun 2003
Posts: 2,428
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Quote:
What are the burgers?
Louisiana BBQ Chicago Supreme Arizona Nacho Grande California Melt New York Classic Essentially, with the exception of the Arizona, they are all Bacon Cheeseburgers in various guises of oval bun, with slightly different sauces. The Chicago and NY burger are identical aside from the Chicago has salsa and mayo and the NY has mustard, ketchup and mayo. I don't really see how salsa correlates to Chicago at all. |
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#193 |
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Inactive Member
Join Date: Mar 2003
Location: London, United Kingdom
Posts: 19,783
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Quote:
http://www.mcdonalds.co.uk/ukhome.html
Louisiana BBQ Chicago Supreme Arizona Nacho Grande California Melt New York Classic Essentially, with the exception of the Arizona, they are all Bacon Cheeseburgers in various guises of oval bun, with slightly different sauces. The Chicago and NY burger are identical aside from the Chicago has salsa and mayo and the NY has mustard, ketchup and mayo. I don't really see how salsa correlates to Chicago at all. The McDonald's UK team need to be fired for lack of imagination.
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#194 |
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Forum Member
Join Date: Feb 2012
Posts: 930
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Louisiana BBQ looks the best. I will only eat half of one though as it's 600 calories. I'll let the birds eat the rest.
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#195 |
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Forum Member
Join Date: Aug 2002
Location: Yorkshire
Posts: 3,837
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Straight off the back of the latest promo burger 1/4 with cheese and bacon. They look the same last year with the adding of some nachos on the one with chorizo
Dull as! |
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#196 |
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Forum Member
Join Date: Nov 2006
Location: Chez Newda
Posts: 3,948
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Think I'll try the Louisiana BBQ, though I'm sure I'll be disappointed as usual. Didn't win monopoly though.
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#197 |
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Forum Member
Join Date: Feb 2011
Location: Warwickshire
Posts: 8,101
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BORING!!!
Yet again uninspired choice from Mcds |
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#198 |
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Forum Member
Join Date: Jun 2007
Posts: 2,029
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They could try a lower carb range, brown buns, reduced fat mayo, grilled chicken?
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#199 |
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Forum Member
Join Date: Mar 2005
Posts: 626
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Forget the burgers, I see the Chocolate Fudge Brownie McFlurry has made a return. I thought it was one of the best ones they've had lately when it was out last year, so amy have to sample one again.
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#200 |
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Forum Member
Join Date: Aug 2004
Posts: 3,173
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Just had the Louisana one. Liked it. Although I agree the burgers aren't that different, I'm so bored of the regular menu and the Big Tasty is just a bit too heart attack food that I only really bother with McDs during the Great Tastes of America month. Yes it's marketing but it does appeal to me still.
Has the M burger (the allegedly posh steaky one) been withdrawn even as a special? Can't remember the last time that was in store? |
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The McDonald's UK team need to be fired for lack of imagination.