Discussion in 'General Forum' started by Timmiluvs, Mar 6, 2016.
I could help McDonalds so much but they don't want to listen.
Make the quarter pounder with the new, grilled to order beef your standard patty. Make a big mac sandwich with that patty. No middle bun. One patty. It would sell like crazy. Everyone wants the mac sauce. Yet they don't give it to them.
Mac Jr is a perfect fast food item and with the angus beef it'd be next level.
god i was craving a simple mcdonalds cheeseburger last night. it just sounds so good
I’m moving in a few months and I’m so sad I won’t have a McDonald’s behind my house anymore. Their sprite saved my life a lot of Sunday’s.
Mac. Jr with the angus beef should be their standard. You're right.
all my McDonald's ideas involve Grimace being better utilized
It's so weird to crave a garbage cheeseburger from McDonald's when you could have literally anything else. They must be doing something to the meat.
I will say that it's astonishing that McDonald's has stayed largely out of the novelty food item game until this international favorites thing. I'm excited for an excuse to eat there.
They do sell small Big Macs here now, no middle bun. Also they made it so that alle chicken type burgers can be ordered as a vegetarian version, with the faux chicken supplied by a local company, which is cool.
I think the international favorites thing is fun, I’ve always liked their local variations.
Gonna go try the Canadian chicken sammy and Dutch mcflurry sometime today methinks
That Dutch McFlurry really is a staple of McDonald’s in the Netherlands. Really good too.
In the mission of San Francisco and got incredible Mexican I am so pleased
doing a seafood grill out tomorrow. doing shell-on jumbo shrimp, tossing them with some roasted baby red & gold potatoes and some shallots, along with some filets (probably tilapia and/or salmon).
also, have made some delicious wings the last two Saturday’s. brined with black pepper through the morning, then tossed in some honey & habanero sauce just before they’re done, and throwing them back on to get a little glaze.
Gonna grill some chicken thighs and drumsticks tonight and open one of the bbq sauces that you sent me @dylan. I’ll let you know what I think!
So I had Brussels sprouts at a restaurant and they were amazing and I'm gonna try to make amazing Brussels sprouts too but I've never made them before so here's to hoping!
I’ve selected the Arthur Bryant’s bottle. I like the label and the use of lard!
I Really like the spice and the smoke to this sauce. It’s not very sweet which is good too
That was really good!
you liked it?!
Yeah. Not too sweet and it reduced nicely on the grill. I enjoyed the smokey flavor as well as that small but noticeable kick. Now that I know how it tastes I think I want to make a grilled chicken blt on grilled sourdough with some aged cheddar and that sauce. It would be nice with some pork or beef too.
Im making tortellini, brussels sprouts, and garlic bread cause I'm an ADULT and that's what we do.
yeah grilled chicken in the best imo for it. im glad you liked it!