Eye on the Street
Decatur Metro | October 25, 2011
Commerce Drive, Decatur GA (pic submitted by Jeff)
Commerce Drive, Decatur GA (pic submitted by Jeff)
Latest from Decaturish
At Home in Decatur
At Home in Decatur
lyn menne
TomL
brianc
smith
GreenTea
Michael
spreak
spreak
DEM
Monty
Bullseye
Jeff of maps and bik…
Isa
These things have such a rabid following, I’m almost tempted to try one.
Is the pork-flavored meat byproduct locally sourced?
What, are you saying a town known for serving bacon in a glass is too high class for meat pressed into a faux rib shape?
Meat? Surely you jest. I don’t think scientists have yet come to a consensus on what the McRib is actually made of.
Hooves, snouts, and tail-meat – yummy yummy tail-meat.
I suppose you’ve never eaten a hot dog, a sausage, banger or a vienna sausage.
Don’t tempt me, I’ll eat one of these things just to upset the precious balance of anonymous DM community.
(Although, my threats aside, I abhor McDonald’s food as a rule. I am not opposed to the occasional fast food meal. Of the few McDonald’s I’ve been in, Decatur is pretty foul)
c’mon…have you ever looked really closely at a McNugget??
No offense meant here folks.
I love me some hooves and snouts.
I am after all, a Big Fat Car Guy…
I have to confess that chicken Mcnuggets with barbecue sauce are a comfort food for me ever since my lean-income, lean-physique student days. I prefer McDonalds version to Chick Fil A’s.
Strange but true that the quality of McDonalds varies by location. I could swear that the one I used to frequent in East Los Angeles many years ago was particularly good. I’m not too fond of either the Emory Commons or Decatur locations.
I had set the over/under on number of comments before “locally sourced” was mentioned at 3. Under wins!
Haven’t you been to Decatur’s “everything but the oink” byproduct farm?
I think hating on byproducts is actually another great conflict in the yuppie landscape. (I’m all into pointing out conflicts today if you can’t tell) On the one hand we point to McDonald’s as gross because it uses byproducts and on the other we celebrate “green” practices like using every part of the animal and we’re mystified by folks that eat our “byproducts” as delicacies in other countries.
Make up your minds food philosophers!
+1
I think you’re onto something, DM, and I don’t think it’s really just about food. I think we tend to remember who we don’t like but lose track of exactly why — we let ourselves get spun around. Are meat byproducts evil, or is it really the agro-industrial complex that produces whatever it is that goes into the McRib that we abhor? Are specific big box retailers truly evil, or is the real problem the way the global manufacturing-distribution-retail landscape has become so exploitative and unsustainable in both economic and environmental terms? Do people dislike football, or is the real concern how any marquis varsity team sport winds up limiting opportunities for athletic participation among the majority of students? Is high-fructose corn syrup inherently unhealthy or is the actual problem that it’s artificially so cheap that food manufacturers load it into everything in vast quantities, taking advantage of our genetic predisposition to love sugar? It’s what makes a McRib taste so good, and why so many of us will sneak off to an out-of-town McD’s and have one while we can, even as our better angels beg us to stay home and have a bowl of lentils instead.
Well-said. Micro solutions to macro problems. It’s the homo sapien way!
What is the by-product farm?
I just think when something is suggested to be a pork rib, it shouldn’t include “The non-rendered, clean parts, other than meat, derived from slaughtered mammals. It includes, but is not limited to, lungs, spleen, kidneys, brain, livers, blood, bone, partially defatted low temperature fatty tissue, and stomachs and intestines freed of their contents.”
Nor should it include “McRib Ingredients
McRib Patty: Boneless pork (Pork, water, salt, dextrose, citric acid, BHA, TBHQ).
McRib Bun: Flour (wheat flour bleached and enriched with thiamine, riboflavin, niacin, iron, folic acid, malted barley flour), water, high fructose corn syrup, yeast, vegetable oil (partially hydrogenated soybean oil, cottonseed oil). Contains 2 percent or less of dextrose, fumaric acid, calcium sulphate, salt, acetic acid, soy flour, monocalcium phosphate, ammonium sulphate, cornstarch, fungal protease, natural culture, ammonium chloride, ascorbic acid, azodicarbomide, mono- and diglycerides, propionic acid, phosphoric acid, corn flour, calcium peroxide, calcium propionate, dicetyl tartaric acid esters of mono- and diglycerides, ethoxylated mono- and diglycerides.
McRib Sauce: Water, high fructose corn syrup, tomato paste, distilled vinegar, molasses, natural smoke flavor, modified food starch, salt, sugar, soybean oil, spices, onion*, mustard flour, garlic *, xanthan gum, caramel color, sodium benzoate (preservative), natural flavor (vegetable source), corn oil. *Dehydrated
Pickle Slices
Cucumbers, water, vinegar, salt, calcium chloride, alum, natural flavorings (vegetable source), polysorbate 80, turmeric (color).
Slivered Onions”
Just sayin’. Actually from the list above, the bun looks worse than the meat.
Either way, I did beef short ribs in the crock pot yesterday and they were fab.
Please don’t tell me you’ve never been to the Decatur Byproduct Festival!? The spleen-eating contest is must-see.
That’s actually sort of similar to Anthony Bourdain’s stance on hamburgers. If it’s called a hamburger you should get a beef patty on a bun. Nothing more or less. But with a hot dog, you “know what you’re getting into”.
If it’s truth in advertising we are after, shouldn’t a hamburger actually be a slice of pig thigh on a bun?
Touche.
Sorry Anthony, but I like mine with lettuce and tomato, Heinz 57 and french fried potatoes,
big kosher pickle and a cold draft beer. Well good God Almighty which way do I steer???
“another great conflict in the yuppie landscape.” Lovely phrase and one of my favorite themes here in Decatur.
Why? Oh yeah, it’s Halloween, and all the scary things are “in.”
McDiabetes.
McDisgusting – just slap some sugary “sauce” on anything and we will eat it….
Few people know that these obsessives are actually practicing McChristians, a spinoff sect wherein practitioners believe that McAdam surrendered his rib not to create McEve, but instead a tasty sandwich.
the earth is only 10,000 years old you know…
Dang… the Decatur Diner will be upset about the competition.
What about those of us who are fans of the McDLT and McLean Deluxe?!
When will our voices be heard?!
Yuck!!
YUCK!!!
My dad refers to these as the McBlood Sandwich!
Soylent Green! (on a bun)
I think I’ll go get some free range organic $9.99/lb chicken and organic mixed greens for my dinner tonight. Can’t do the Mickey D thing.
Not to be a bee-otch or anything, but my god, eat a freakin’ “meat by product, non locally sourced, blah blah blah sandwich” once, just once in a while. You know you want to. Just ONE is not going to kill you. I seriously think that alot of folks on this blog need to lighten up, if just by the tiniest, most miniscule bit. Geez!!!!!
If you want them to lighten up, eating a McRib would not be suggested, just sayin’
Face it, the McRib is a world wide sensation.
Somebody explain to me the thinking behind McDonald’s cyclical “McRib is Here!, McRib is Gone!” strategy.
It’s like Watershed fried chicken Tuesdays, isn’t it?
…except that it’s not soaked in buttermilk and fried in butter. Can’t believe people get so worked up over a meat by-product sandwich. How long does McRib usually hang around? How long does it stay away? Couple of years?
I seem to recall reading somewhere that byproducts are no less healthy than sought after cuts of meat. This was in relation to the recent “no byproducts in my dog/cat food” craze. Anyone?
I’m not debating the health benefits (or lack thereof) of meat by-products. Just the deliciousness/desirability of them. I love almost everything you can find on a pig. Just don’t really like the way McDonald’s takes the meat from a hundred animals and mixes with additives to make it palatable. THEN… uses obvious marketing ploys like “now you see it, now you don’t” to create a a mystique around it. Bleh. Watch “Food, Inc.” if you want to get a big turn-off to their food.
and read “fast food nation”…eye opening (and stomach churning!)
WinnonaMom, don’t tell me you’re the first woman in history to not have leveraged the psychology of playing hard to get!
Actually, “easy to get” worked for me
Thank goodness I saw this before I headed out for lunch today. I now know where I’m going. I loves me a McRib.
Ya’ll crack me up! …the “McDonald’s Mystique”…. bwahhhahahah!!!
I occasionally eat at the Decatur McDonalds. I enjoyed the McRib sandwich when it was available in the past but would probably not order it again. I tend to stick with the double cheeseburger (no ketchup) and fries meal for lunch and the Southern chicken biscuit with hot sauce and hash browns for breakfast. When MickeyDs gets these meals right, it’s mighty good eatin’ for a good old by like me. And the service is improving even though you still have a cranky employee now and then.
If you don’t like McDonalds, there are plenty of other choices in Decatur. Bon Appétit Y’all!
I understand, and even agree with, everything you just said except “no ketchup”.