@Pantheist Apparently launch time was 2 pm, and this was at 2:15. But still, that’s ridiculous. The line wound around the back and past the drive through station.
I ended up skipping lunch. Tempted to take a break from working and go back to check it out, but with a line like that they have to have run out or they really have more than a one day supply. Anyway now that would just ruin my dinner.
@communistjack fuck you, fuck McDonalds. They hate Vermont and not having it at all in the state… Fuck them… (BTW I saw the lines were longer than the lines for Heady topper)
@djslack Yeah I mean, at best it’s mediocre fried chicken, right? Seems like they could probably get something as good or better from the supermarket with no line.
@Pantheist that line was all for the sauce they couldn’t care less about the chicken. This was a one day sauce event due to the craze caused by Rick and Morty…But McDonalds blew it big time by not having the sauce at enough locations, not enough at the locations that did have it, and many stores started giving it away before the official 2pm start.
@Ignorant true. If they had individually packaged the 4 64oz bottles that were released to the Rick and Morty guy and Twitter winners they could have supplied twice as many stores.
Somehow I think their big idea was to short supply intentionally then come back in two weeks and say “Szechuan sauce for everyone, we made more”… But they created such ill will today that I don’t think that will help.
I’m actually trying to get my head around this. If you go by 250 stores (I’ve seen 2-8 in the states I checked, let’s average 5 per state) times 20 1oz packets that’s like 25 gallons of sauce. That has to be close to the minimum to even fire up a line in a sauce cup packing plant, print the foil tops, etc.
No way you expect to promote something nationwide at a McDonald’s scope and satisfy that demand with a batch of sauce that I could haul around in the hatch of my Hyundai.
@duodec The dollar menu Hot and Spicy McChicken isn’t even comparable to the original McChicken from the ‘80’s. I really used to love those things.
When I worked at McD’s in high school that’s about the only thing I’d eat there. Sometimes I’d make a Big Mac using 4:1 (Quarter Pounder patties) and double cheese. Those were pretty tasty too.
@ruouttaurmind my sister worked at McDonald’s about the same time as you and all she would eat were the chicken sandwiches too. She would double the mayo though. I think she gained 15 lbs working there!
@medz I agree! I moved to RI as a teenager and I will never understand why they call them Jimmies, and why a water fountain is called a bubbler. (bubblah)
@daveinwarsh If I have to make an interstate stop (solely) for a restroom break and the choices are McDonald’s or a gas station/convenience mart I choose the McD every time because it is more likely to be clean and serviceable.
I laugh at my son because he feels guilty about going in the McD’s and not buying anything, but he has no qualms about using the facilities at the gas station and not buying anything there. Not sure what the difference is, but he suggests that the gas station expects it.
@daveinwarsh the quarter pounders have been improved… other things are the same. they got rid of the ‘QP Deluxe’ which was as close as you could get to a McDLT… so now you have to order a Quarter pounder + mayo + ketchup + mustard + tomato slice + slivered onions + lettuce… so it wen’t from a $4 burger to a $7 burger.
@daveinwarsh they did, but apparently they needed to drop the deluxe to make room for the “fancy” burgers… ya know the ones on “artisan buns” (aka a pretzel bun) made by the artisan robots in ye old artisinal bread factorium.
@thismyusername The McDLT was probably the only edible burger featured on their menu in the days before 87 menu items.
When I worked there we had regular hamburgers, Big Mac, Quarter Pounder, Mc Fish and Mc Chicken. “Do you want fries with that?”.
Now I have no freakin’ idea how the grill staff can keep up with all the variations. Which burger gets what meat and which ingredients. This probably explains why my order is so often made incorrectly.
@ruouttaurmind I remember the debut of the mcdlt. it was the first time McDonald’s ever used tomatoes. They bought every tomato on the market, for about a month you couldn’t find any in the supermarket and you couldn’t find any at any other fast food places. It was an interesting lesson on the power of the McDonald’s Mega machine. My friend and I were eating at Wendy’s when the new crop of tomatoes came in and the manager was walking around chatting with customers just bubbling with joy because he was able to put tomatoes on his burgers again.
I’m a big fan of tomatoes, which is why Burger King and Wendy’s used to get my burger business.
Before Dad died, he and Mom had a tomato section in their garden that would produce up to a bushel a day, every day, for many weeks. When I’d go back to visit her I’d grab salt and peppa shakers and head out to the garden to eat my fill. Fortunately, no matter how many I could squeeze down there was always plenty more where that came from.
Sadly, she made me plough the entire garden under when I went back to visit in early April. Dad kept sneaking out of bed and we’d find him out working in the garden. The man could hardly stand, but he wasn’t about to fall behind on his chores.
It’s hard to believe now, but when the Chicken McNugget debuted, it was a novel idea and people actually raved how good they were. Myself included. I would categorize them as “barely edible” now, and I don’t think the taste has changed radically.
While chicken in “nugget” form is everywhere now, McDonald’s was the first. You had places like KFC and Church’s selling traditional fried chicken, but no fast food place was selling boneless chicken of any kind in 1981. You saw “chicken fingers” or “chicken tenders” occasionally on the menu in sit-down restaurants, but they were not ubiquitous as they are now, and never in a fast food restaurant.
I applaud them for trying to improve their fare, but I think I will pass.
@DrWorm Interesting. I generally prefer my food pre-deboned. (bonless breasts, boneless strips, boneless “wings”, rib meat off the bone, lobster meat pre-shucked or whatever) Have we became lazy eaters or just more efficient?
@medz more efficient I think. I am willing to pay a premium to have someone else go to the trouble so that I can have more time to spend doing things I want to do.
@medz Just cheaper and less messy (for me). Plus I don’t have to wonder if the employee who shucked it washed his hands the last time he used the bathroom or if the counter in the shucking space was clean.
@moondrake You just have to worry about the pesticides the farmer used as well as the bugs that lurk under the leaves. Gross! Pre-washed produce for me, please.
Edit: I don’t really think you’re a loser nor do I harbor any ill will towards self-serve corn shuckers.
@medz No offense taken. I’ve never encountered any bugs when shucking corn. But I am pretty phobic about people handling my food. When I eat in restaurants I pretend that the food is neatly printed out on a 3D printer already on the plate, like on Star Trek, and the server carrying the plate (watch that thumb!) is the closest anyone gets to my food.
When I first saw people shucking corn in the store I thought it was super rude. Then I saw that the store put giant trash bins by the corn for this purpose (likely surrendering to the inevitable) and thought about how the unshucked corn takes up so much space and the stalk punches through the bags and went with it.
@2many2no I did that for a while, but my cookout guests are not exactly self cleaners. After many barbecues of trying to clean up corn silk and shards of corn husks from all over my yard and Patio, I went back to the old aluminum foil method. I rub them down with melted butter, Himalayan pink sea salt and fresh cracked four color pepper, wrap them in foil and grill them. They are pretty darn good.
In fact, isn’t that foil on the corn in your photo?
@2many2no No lawn. No lawn mower. Just an endless circle of applying a hundred plus pounds of mulch, 8-16 happy dog feet pounding it down into the sand, wondering how so much mulch can just be swallowed by the earth, and replacing it. I’ve got the car filled with four huge bags waiting for me to unload them. In the past 5 years since I got tired of having sand I’ve incrementally dropped about a half ton of mulch on a postage stamp sized yard. It does keep the place cooler and cleaner and is a lot nicer to look at than sand.
@medz actually I shuck my own corn but usually only a peek in the store and then fully at home. In my experience the pre shucked stuff is hit or miss, I like to pick my own ears with nice full large kernels. Too often pre shucked corn has defects I don’t want to eat.
@jbartus I rarely use salt, and I prefer a lighter touch with it. I really like the lightness of the Himalayan pink’s flavor, and no bitter aftertaste. I use a lot of different salts, mostly different smoke seasoned salts. But the Himalayan pink is my go-to.
@medz I peel back the top and never touch the inside. But yes, that’s me. I’m paying good money for good corn, I don’t want to get home and find some bug bitten nonsense.
@moondrake I am gratified to hear that it isn’t for other reasons. The stuff some people buy into…
@medz Boneless “wings” just don’t taste like wings to me. It’s probably because they are missing the delicious skin and chicken fat. And boneless wings are always breaded.
Boneless wings are more convenient and less messy, and sometimes that’s important.
Tried them this afternoon with the Sriracha Mac sauce. Enjoyed the experience although I’m currently perched upon the porcelain throne, hard to tell if that’s related or not.
@Calabama I eat fast food all the time and rarely have an issue. Considering how hot the chicken came out (they were fresh from the fryer piping hot) I’m generally disinclined to blame them.
I rarely eat McDonald’s anymore. I can take my family to a sit-down restaurant for a few bucks more, and the food is miles better.
Seriously, why is fast food so expensive these days? It was a staple when I was college age. I doubt I could have afforded it at the current prices. Wendy’s really hit a homerun with their 4 for $4 (and a grand-slam with the 4 for $5 GJBCB meal).
Ate a couple more times. Second time was dismal. As with anything fast food poor preparation ruins it and the chicken was so overcooked as to be absurd.
Third time was good but honestly for like a dollar per tender I’m pretty sure there are much better options out there. Especially given the wide variance in the sizes I saw. On the one hand that speaks well to them being actually cut from a chicken. On the other hand you should be able to depend on a consistent volume of food for dollar.
Last time I ordered Buttermilk Chicken from McD, I got about 3 bites in before realizing I was allergic to it. I’m allergic to peas, and there was isolated pea protien or something obscure in the 40+ ingredients making up the breading! WTF McD, why does something simple like Fried Chicken need 40 ingredients and a protein boost?
@caffeineguy So, you’d be safe with these. And now I know for sure my son would be safe to keep trying them. Thanks for the heads up on the peas in the sandwich version!
@Ignorant It’s genius. After the protest, they can be used to send mail and this will help spread the word of your cause. (mail carrier, mailroom employees, recipient, etc)
My local store(the one right across from the mall that people come to from here and the 4 surrounding counties) didn’t even get the sauce, even though the website said they did.
the only store in the area that got it was in a tiny college town 20-30 min away…
A little mild necroposting never hurt anybody, right?
I accidentally went back to the buttermilk crispy tenders website tonight (well, my dog bumped me when I had just typed “b” in the address bar on my phone) and I found this posted:
TO OUR CUSTOMERS AND SZECHUAN SAUCE LOVERS,
On Saturday, October 7, 2017, we were truly humbled by the amazing curiosity, passion and energy this community showed to welcome back Szechuan Sauce–even if just for one day. Thank you, a million times over.
Between the costumes, the memes and the cross-state travel, you, the fans, showed us what you got. And our super-limited batch, though well-intentioned, clearly wasn’t near enough to meet that demand.
“Not cool.”
We agree. So, we’re gonna make this right. In the last 24 hours, we’ve worked to open any portal necessary. And it worked.
Szechuan Sauce is coming back once again this winter. And instead of being a one-day-only and limited to select restaurants, we’re bringing more–a lot more–so that any fan who’s willing to do whatever it takes for Szechuan Sauce will only have to ask for it at a nearby McDonald’s.
We want to make this right. You’re some of the best fans in this, or any, dimension…and we plan to deliver on that promise as soon as possible. Stay tuned.
-Your friends at McDonald’s
Part of me says good on them for trying to make it right.
Part of me says I called this the day of the fiasco and this was their intention all along.
All of me thinks it would be hilarious if the Rick and Morty fans find a way to ensure that that supply of Szechuan sauce lasts a really, really long time.
szechuan sauce BABY
@communistjack coming back for one day only on the 7th.
TODAY’S THE DAY FOLKS!!!
Go get your sauce!
@Ignorant no fucking way. I got curious and looked. One restaurant in my town has it. I thought sure, I’ll go check it out.
There is nothing a McDonald’s can offer me that is worth waiting in a line like that. I’ve got things to do today.
Now to decide what I’ll actually have for lunch.
@djslack what the fuck?
@Pantheist Apparently launch time was 2 pm, and this was at 2:15. But still, that’s ridiculous. The line wound around the back and past the drive through station.
I ended up skipping lunch. Tempted to take a break from working and go back to check it out, but with a line like that they have to have run out or they really have more than a one day supply. Anyway now that would just ruin my dinner.
@communistjack fuck you, fuck McDonalds. They hate Vermont and not having it at all in the state… Fuck them… (BTW I saw the lines were longer than the lines for Heady topper)
@djslack Yeah I mean, at best it’s mediocre fried chicken, right? Seems like they could probably get something as good or better from the supermarket with no line.
@Pantheist
Don’t you go giving @snapster more ideas for places for us to give him money.
@Pantheist that line was all for the sauce they couldn’t care less about the chicken. This was a one day sauce event due to the craze caused by Rick and Morty…But McDonalds blew it big time by not having the sauce at enough locations, not enough at the locations that did have it, and many stores started giving it away before the official 2pm start.
@Ignorant true. If they had individually packaged the 4 64oz bottles that were released to the Rick and Morty guy and Twitter winners they could have supplied twice as many stores.
Somehow I think their big idea was to short supply intentionally then come back in two weeks and say “Szechuan sauce for everyone, we made more”… But they created such ill will today that I don’t think that will help.
@djslack haha true! I heard it was 20 sauce packs at the few stores that actually had it.
I’m actually trying to get my head around this. If you go by 250 stores (I’ve seen 2-8 in the states I checked, let’s average 5 per state) times 20 1oz packets that’s like 25 gallons of sauce. That has to be close to the minimum to even fire up a line in a sauce cup packing plant, print the foil tops, etc.
No way you expect to promote something nationwide at a McDonald’s scope and satisfy that demand with a batch of sauce that I could haul around in the hatch of my Hyundai.
@sohmageek having tasted my first Heady Topper last night I can’t fathom why anyone waits in lines for it.
@Ignorant I seee… I had no idea. I would have tried it, but not if I saw that line- I could make my own sauce if I have to wait that long.
Tried them. My recollection is the 'Chicken Selects" they used to have were better. These are ok. Browns Chicken tenders are better.
What I really wish they’d bring back is the southern style chicken sandwiches; those were awesome.
@duodec The dollar menu Hot and Spicy McChicken isn’t even comparable to the original McChicken from the ‘80’s. I really used to love those things.
When I worked at McD’s in high school that’s about the only thing I’d eat there. Sometimes I’d make a Big Mac using 4:1 (Quarter Pounder patties) and double cheese. Those were pretty tasty too.
@duodec how about those burgers they had that were kind of like actual burgers. Not sure what happened. Surplus of cows, maybe?
@ruouttaurmind my sister worked at McDonald’s about the same time as you and all she would eat were the chicken sandwiches too. She would double the mayo though. I think she gained 15 lbs working there!
@bloondie2 Well she had to double the mayo, innit? And extra lettuce, and if I was feelin’ frosty, a slice of cheese.
It’s a wonder I didn’t have a heart attack by the time I was 17.
@ruouttaurmind you hafta add cheese, it’s kind of a rule, no?
@duodec The Chick-Fil-A copy sandwiches were pretty good. I guess they didn’t sell well enough to keep them on the menu.
@craigthom Maybe they only sold well on Sundays… but not the rest of the week.
@craigthom They were ok I usta get them on Sundays.
The artwork reminds me of something… can’t quite (belch) put my finger on it (burp)…
@thismyusername Is that McMorty?
@2many2no you don’t wanna know what they did to Pickle McRick.
@thismyusername It’s OK, there’s always another reality.
I was reading a Sesame Street book with my son tonight and I pointed to Big Bird and asked him what his name is. My 3 year old said “chicken nuggets”.
@luvche21 Ahh, a prognosticator.
No?
@cranky1950
/giphy You’re cranky.
@hems79 That is not a cranky cat - that is a happy cat as it is kneading the bed. Bad giphy (grin)
@Kidsandliz Just has a resting cranky face.
@craigthom Resting cat face.
Any question that begins with “Have your tried McDonald’s new…” has the same answer. No
@tightwad Scared? or should I say… Chicken?
@tightwad McGristle sandwich?
@medz Awww, c’mon, don’t egg folks on…
@sentamalin I just want to stay abreast of the situation. Didn’t mean to ruffle any feathers.
@medz no ruffled feathers here but stay away from my jimmies.
@jbartus
/image sprinkles on ice cream
@medz
@medz Jimmies! You from RI?
@bloondie2 no. Those are sprinkles.
@medz I agree! I moved to RI as a teenager and I will never understand why they call them Jimmies, and why a water fountain is called a bubbler. (bubblah)
Not a fan of McD food. Maybe I should try it again?
However, when traveling down I-5 or somewhere, I know I can pull into a McD & use the restroom & a drinkable coffee…
@daveinwarsh If I have to make an interstate stop (solely) for a restroom break and the choices are McDonald’s or a gas station/convenience mart I choose the McD every time because it is more likely to be clean and serviceable.
I laugh at my son because he feels guilty about going in the McD’s and not buying anything, but he has no qualms about using the facilities at the gas station and not buying anything there. Not sure what the difference is, but he suggests that the gas station expects it.
@DrWorm I don’t know that they expect it so much as it happens much more frequently to them.
@daveinwarsh the quarter pounders have been improved… other things are the same. they got rid of the ‘QP Deluxe’ which was as close as you could get to a McDLT… so now you have to order a Quarter pounder + mayo + ketchup + mustard + tomato slice + slivered onions + lettuce… so it wen’t from a $4 burger to a $7 burger.
@thismyusername LOL… They have no burgers with all that stuff on them already? That’s funny.
@daveinwarsh they did, but apparently they needed to drop the deluxe to make room for the “fancy” burgers… ya know the ones on “artisan buns” (aka a pretzel bun) made by the artisan robots in ye old artisinal bread factorium.
@thismyusername The McDLT was probably the only edible burger featured on their menu in the days before 87 menu items.
When I worked there we had regular hamburgers, Big Mac, Quarter Pounder, Mc Fish and Mc Chicken. “Do you want fries with that?”.
Now I have no freakin’ idea how the grill staff can keep up with all the variations. Which burger gets what meat and which ingredients. This probably explains why my order is so often made incorrectly.
@ruouttaurmind I remember the debut of the mcdlt. it was the first time McDonald’s ever used tomatoes. They bought every tomato on the market, for about a month you couldn’t find any in the supermarket and you couldn’t find any at any other fast food places. It was an interesting lesson on the power of the McDonald’s Mega machine. My friend and I were eating at Wendy’s when the new crop of tomatoes came in and the manager was walking around chatting with customers just bubbling with joy because he was able to put tomatoes on his burgers again.
I’m a big fan of tomatoes, which is why Burger King and Wendy’s used to get my burger business.
@moondrake +1 on them 'maters.
Before Dad died, he and Mom had a tomato section in their garden that would produce up to a bushel a day, every day, for many weeks. When I’d go back to visit her I’d grab salt and peppa shakers and head out to the garden to eat my fill. Fortunately, no matter how many I could squeeze down there was always plenty more where that came from.
Sadly, she made me plough the entire garden under when I went back to visit in early April. Dad kept sneaking out of bed and we’d find him out working in the garden. The man could hardly stand, but he wasn’t about to fall behind on his chores.
@DrWorm It’s the opposite for me. If I go into a gas station to use the restroom, I’ll buy something. It’s only fair.
But I figure I’ve spent enough money at McDonald’s over the course of my life to have earned a few free rest stops.
It’s hard to believe now, but when the Chicken McNugget debuted, it was a novel idea and people actually raved how good they were. Myself included. I would categorize them as “barely edible” now, and I don’t think the taste has changed radically.
While chicken in “nugget” form is everywhere now, McDonald’s was the first. You had places like KFC and Church’s selling traditional fried chicken, but no fast food place was selling boneless chicken of any kind in 1981. You saw “chicken fingers” or “chicken tenders” occasionally on the menu in sit-down restaurants, but they were not ubiquitous as they are now, and never in a fast food restaurant.
I applaud them for trying to improve their fare, but I think I will pass.
@DrWorm Interesting. I generally prefer my food pre-deboned. (bonless breasts, boneless strips, boneless “wings”, rib meat off the bone, lobster meat pre-shucked or whatever) Have we became lazy eaters or just more efficient?
@medz more efficient I think. I am willing to pay a premium to have someone else go to the trouble so that I can have more time to spend doing things I want to do.
@jbartus Right. I scoff at those losers who shuck their own corn on the cob in the produce section. As if that makes it better or fresher.
@medz Just cheaper and less messy (for me). Plus I don’t have to wonder if the employee who shucked it washed his hands the last time he used the bathroom or if the counter in the shucking space was clean.
@moondrake You just have to worry about the pesticides the farmer used as well as the bugs that lurk under the leaves. Gross! Pre-washed produce for me, please.
Edit: I don’t really think you’re a loser nor do I harbor any ill will towards self-serve corn shuckers.
@medz No offense taken. I’ve never encountered any bugs when shucking corn. But I am pretty phobic about people handling my food. When I eat in restaurants I pretend that the food is neatly printed out on a 3D printer already on the plate, like on Star Trek, and the server carrying the plate (watch that thumb!) is the closest anyone gets to my food.
When I first saw people shucking corn in the store I thought it was super rude. Then I saw that the store put giant trash bins by the corn for this purpose (likely surrendering to the inevitable) and thought about how the unshucked corn takes up so much space and the stalk punches through the bags and went with it.
@DrWorm Meat on the bone just tastes better. A boneless wing is an expensive chicken nugget and a boneless rib is an abomination.
@moondrake I can’t imagine shucking corn in the store because corn in the shuck roasts better on the grill. mmmmmm…
/image roasted corn
@2many2no I did that for a while, but my cookout guests are not exactly self cleaners. After many barbecues of trying to clean up corn silk and shards of corn husks from all over my yard and Patio, I went back to the old aluminum foil method. I rub them down with melted butter, Himalayan pink sea salt and fresh cracked four color pepper, wrap them in foil and grill them. They are pretty darn good.
In fact, isn’t that foil on the corn in your photo?
@moondrake It is awful messy, but worth it. And your mower will mulch it.
@2many2no No lawn. No lawn mower. Just an endless circle of applying a hundred plus pounds of mulch, 8-16 happy dog feet pounding it down into the sand, wondering how so much mulch can just be swallowed by the earth, and replacing it. I’ve got the car filled with four huge bags waiting for me to unload them. In the past 5 years since I got tired of having sand I’ve incrementally dropped about a half ton of mulch on a postage stamp sized yard. It does keep the place cooler and cleaner and is a lot nicer to look at than sand.
@medz actually I shuck my own corn but usually only a peek in the store and then fully at home. In my experience the pre shucked stuff is hit or miss, I like to pick my own ears with nice full large kernels. Too often pre shucked corn has defects I don’t want to eat.
@moondrake why Himalayan salt?
@jbartus I rarely use salt, and I prefer a lighter touch with it. I really like the lightness of the Himalayan pink’s flavor, and no bitter aftertaste. I use a lot of different salts, mostly different smoke seasoned salts. But the Himalayan pink is my go-to.
@jbartus ah, so you’re the one leaving the table full of half shucked cobs. All those people touching the corn…ew
@medz I peel back the top and never touch the inside. But yes, that’s me. I’m paying good money for good corn, I don’t want to get home and find some bug bitten nonsense.
@moondrake I am gratified to hear that it isn’t for other reasons. The stuff some people buy into…
@medz Boneless “wings” just don’t taste like wings to me. It’s probably because they are missing the delicious skin and chicken fat. And boneless wings are always breaded.
Boneless wings are more convenient and less messy, and sometimes that’s important.
Tried them this afternoon with the Sriracha Mac sauce. Enjoyed the experience although I’m currently perched upon the porcelain throne, hard to tell if that’s related or not.
@jbartus part of the full experience
@medz I had leftovers for brunch so… not necessarily.
@jbartus
Hope you’re off the throne by now. Speaking from experience with fast food, it IS related, sorry but true.
@Calabama I eat fast food all the time and rarely have an issue. Considering how hot the chicken came out (they were fresh from the fryer piping hot) I’m generally disinclined to blame them.
@somf69 now -this- is a food worth talking about!
@stevekirks I’ve tried it, I don’t get it… please enlighten me.
@Krydon I don’t get it, either. Chopped pressed pork covered in corn syrup.
I think it’s mostly popular as a novelty item. If people really liked it as much as they say they do it would be on the menu every day.
@craigthom I swear it’s just slices of cheap canned ham slathered in cheap sysco bar-b-que sauce.
I rarely eat McDonald’s anymore. I can take my family to a sit-down restaurant for a few bucks more, and the food is miles better.
Seriously, why is fast food so expensive these days? It was a staple when I was college age. I doubt I could have afforded it at the current prices. Wendy’s really hit a homerun with their 4 for $4 (and a grand-slam with the 4 for $5 GJBCB meal).
@capguncowboy Me too, today’s special was Chicken pot pie, or pork chops, or fried chicken and 2 veggies and a drink for 5.95
Didn’t like the spicy Mac sauce very much.
@medz yeah Sriracha is one of those polarizing flavors.
Ate a couple more times. Second time was dismal. As with anything fast food poor preparation ruins it and the chicken was so overcooked as to be absurd.
Third time was good but honestly for like a dollar per tender I’m pretty sure there are much better options out there. Especially given the wide variance in the sizes I saw. On the one hand that speaks well to them being actually cut from a chicken. On the other hand you should be able to depend on a consistent volume of food for dollar.
Accidentally. Was in a car with someone …
Awful, more or less.
Last time I ordered Buttermilk Chicken from McD, I got about 3 bites in before realizing I was allergic to it. I’m allergic to peas, and there was isolated pea protien or something obscure in the 40+ ingredients making up the breading! WTF McD, why does something simple like Fried Chicken need 40 ingredients and a protein boost?
@caffeineguy was this with the “new” buttermilk chicken that was just released? My son with a pea allergy ate one yesterday and did not react.
@cwolfpack3 It was the Chicken Sandwich, including this: ARTISAN ROLL:
Ingredients: Wheat Flour or Enriched Flour (Wheat Flour or Bleached Wheat Flour, Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Malted Barley Flour, Water, Sugar, Yeast, Palm Oil, Wheat Gluten, Dextrose, Salt, Contains 2% or less: Natural Flavors (Plant Source), Corn Flour, Soybean Oil, Calcium Sulfate, Mono- and Diglycerides, Sodium Stearoyl Lactylate, Monocalcium Phosphate, Ascorbic Acid, Enzymes, Calcium Propionate (Preservative), Vegetable Proteins (Pea, Potato, Rice), Sunflower Oil, Turmeric, Paprika, Corn Starch, Wheat Starch, Acetic Acid.
So I suppose the chicken by itself is fine
@caffeineguy
@caffeineguy So, you’d be safe with these. And now I know for sure my son would be safe to keep trying them. Thanks for the heads up on the peas in the sandwich version!
The only thing I’ve eaten from McDonald’s in the last 7 years was a mcflurry.
Police called because of lack of sauce.
https://www.theguardian.com/business/2017/oct/08/police-called-after-mcdonalds-rick-and-morty-promotion-heats-up
@RiotDemon Sigh, when I was a kid we protested wars and whatnot.
@Pantheist who uses bubble mailer envelopes for signs?
@Ignorant
/giphy kids these days.
@Ignorant It’s genius. After the protest, they can be used to send mail and this will help spread the word of your cause. (mail carrier, mailroom employees, recipient, etc)
My local store(the one right across from the mall that people come to from here and the 4 surrounding counties) didn’t even get the sauce, even though the website said they did.
the only store in the area that got it was in a tiny college town 20-30 min away…
A little mild necroposting never hurt anybody, right?
I accidentally went back to the buttermilk crispy tenders website tonight (well, my dog bumped me when I had just typed “b” in the address bar on my phone) and I found this posted:
Part of me says good on them for trying to make it right.
Part of me says I called this the day of the fiasco and this was their intention all along.
All of me thinks it would be hilarious if the Rick and Morty fans find a way to ensure that that supply of Szechuan sauce lasts a really, really long time.