Burger wars 2046

On Sat, 11 Mar 2006 04:53:11 GMT, FauxPseudo

Those were the days before it was required and the frying oil was probably considered a trade secret. Personally, I didn't care.

That's because the fries were crispy and they tasted REALLY good. Hindu's (McDonald's wasn't worldwide or even nationwide at one point, believe it or not) and vegetarians were barely a blip on the radar screen in those days. Why either would ever want to eat at McDonald's still confuses me.

Today, McDonald's FF aren't what they used to be... but they're still a lot better than their chain compebreastors.

For decades McDonald's cooked its french fries in a mixture of about seven percent cottonseed oil and 93 percent beef tallow. The mixture gave the fries their unique flavor -- and more saturated beef fat per ounce than a McDonald's hamburger. In 1990, amid a barrage of criticism over the amount of cholesterol in its fries, McDonald's switched to pure vegetable oil. This presented the company with a challenge: how to make fries that subtly taste like beef without cooking them in beef tallow. A look at the ingredients in McDonald's french fries suggests how the problem was solved. Toward the end of the list is a seemingly innocuous yet oddly mysterious phrase: "natural flavor." That ingredient helps to explain not only why the fries taste so good but also why most fast food -- indeed, most of the food Americans eat today -- tastes the way it does. --

Practice safe eating. Always use condiments.