McDonald's Brings Back Old Sauces
Posted 22 April 2003 - 02:12 PM
I hereby vow that next time I am in Spokane, I will be sure to get me some Dicks!
Posted 22 April 2003 - 03:58 PM
So, if I understand correctly,
1. The original McD fries recipe is publicly available.
2. A small number of places are still using the recipe, or very similar techniques.
3. The places that are true to the original, unlike the modern McDonalds, are doing well.
Sounds like the time is right for a clever entrepreneur to enter this line of business.
In grad school they taught something called the Wheel of Retailing. The theory is that everything is cyclical. Someone opens a hamburger stand selling just hamburgers. The competition and the market compels them to expand their menu, add seating, fancy up their decor. Once this happens there is a gap 180 degrees away. Someone needs to open a hamburger stand that just sells hamburgers.
But it's not just the fries. It's the limited menu and the cooking fresh, as close as to order as possible. McDonald's was still going strong with frozen fries. It's when they bolloxed (? sp) up their menu that they screwed up production and could no longer serve fresh, hot food.
Posted 22 April 2003 - 06:30 PM
I also agree with you about cooking fresh along with the limited menu.
Mostly, I believe that people no longer know what a hamburger is suppose to taste like. Whether McDonald's, Wendy's or BK-no one really judges them against what they COULD taste like. In 1956 McDonald's was not known for making a good hamburger. Great fries, a good shake and a cheap hamburger. But not a good one. Today, with everything else having changed I believe the same 1956 McDonald's hamburger would probably taste delicious because of what everything else tastes like.
I mention the Charcoal Pit because their 1/2 pound hamburger is one of the best in America. NOT the 1/4 pound but the 1/2 pound where the juice spurts out in your mouth at the first bite. It's incredible. But they weren't able to duplicate it in their other locations. One time I had it on a Monday and 24 hours later was in Fort Worth at Kincaid's Grocery eating their half pound burger. The Charcoal Pit-for me-was better.
Posted 22 April 2003 - 10:30 PM
Posted 23 April 2003 - 12:30 PM
Do you grind your own meat? How do you season it, if at all?? Condiment choices??? See, there's a great deal on which you can elaborate!
Nothing unusual. Just on a Weber.
Posted 23 April 2003 - 02:30 PM
My real obsession is risotto, specifically gorgonzola dolce with toasted pistachio. I put a post on Chowhound about a year ago that, I believe, generated about 150 responses. http://www.chowhound...ages/30466.html
is the link. Since this was posted there have een about 20 or 25 people who have actually made it-CORRECTLY-and every one agreed with the title. I also should apologize because I am extremely specific and inflexible in my instructions. But for a reason: not a single thing should be changed. Not a brand, not an amount (there's 1/2 lb of pleugra or the best butter you can get, 4/5 lb of gorgonzola dolce, 2 1/2 cups to 3 cups of grated (by yourself) reggiano, violane nano arborio and so forth. When I first gave the recipe to friends most of them tried to change something and then complained that it never turned out the way I make it.
I make it fattening. 6,200 calories worth and I'm serious. But don't change a thing. I promise this is the absolute best you will ever taste.
Edited by Joe H, 23 April 2003 - 02:32 PM.