HDTenEightyP/NetNews huggingface dataset:
From: moser@sw.stratus.com (Tom Moser)
Newsgroups: alt.mcdonalds
Subject: Re: McD's
Date: 27 Jan 93 23:12:08 GMT
Organization: Stratus Computer, Inc.
NNTP-Posting-Host: iconoclast.sw.stratus.com

All this talk of Q-ing ovens and freshness has ignored the easiest way to insure
that one gets a truely FRESH sandwich at McDs. Simply order a grill _FRESH_.

A friend of mine always does this and gets a sandwich prepared expressly
for herself. 

I have never seen her refused and she always gets a newly cooked sandwich.

Someone else I know once ordered 2 hamburgers, no bun, RAW. (He had a pet
armadillo in the car that he wanted to feed). They complied with that
request too (but they did ask him why he wanted them).

You can also get quarter pounders made with the hamburger onions instead of
the quarter pounder onions (these are good but most McD employees don't
seem to understand what you want at first).

I have seen Burger King (have it your way - ha) refuse to make a chicken
parm sandwich - which they could have done by putting cheese and parm sauce
on a chicken sandwich. That was back when they had veal parm. 

Other special order items at McDs are double and triple burgers. Not advertised
but they will make them. Also, you can get the buns special (2 tops or 2 bottoms).

I wonder about a double quarter pounder, 2 tops, with burger onions...hmmm.....

Has anyone else noticed how Burger King burgers always reek from the
chemical that is put into natural gas to make it smell. I cannot eat
burgers from BK because the gas smell makes me gag. Flame broiling is
not for me.

-Tom
Newsgroups: alt.mcdonalds
From: mvanderv@fraser.sfu.ca (Mike Vandervelden)
Subject: Re: FRENCH FRIES
Organization: Simon Fraser University, Burnaby, B.C., Canada
Date: Tue, 26 Jan 1993 22:00:36 GMT


In Shenzhen, China (on the border with Hong Kong), they were called 
"USA Fries," not French Fries.   

In Japan, they're called "MacFry Potato."  Can't remember if there was
an 'e' at the end of that or not.  :)

Mike
Newsgroups: alt.mcdonalds
From: eah@xenitec.on.ca (Ed Hew)
Subject: price variations (was Re: McDonalds in Germany)
Organization: XeniTec Consulting, Kitchener, Ontario, CANADA
Date: Sat, 23 Jan 1993 05:16:54 GMT

In article <1jlgppINNdc0@lynx.unm.edu> follick@hydra.unm.edu (Joshua Follick) writes:
> 	[...]	You must
>remember, McDonalds prices vary by region, and sometimes by store,
>in the U.S. 

I could have saved a 10 cents if I had burned a $ in gas to get
to a McD with cheaper prices on the way home tonight.  Regional,
and store prices within cities vary in Canada as well.  The one
on the highway will definately cost you more.

		--ed
Newsgroups: alt.mcdonalds
From: nckwan@undergrad.math.waterloo.edu (Pat Kwan Nang Chung)
Subject: McBirthday Party
Organization: University of Waterloo
Distribution: alt
Date: Fri, 22 Jan 1993 07:09:39 GMT


	One of the reasons I love McD is that you can hold your birthday 
party in there especially the kids. McD will offers some fancy McHats , a giant 
McBirthday cake, some novel McToys, the different kinds of McFood... etc.
Besides, the McStaff sing the birthday song together. I feel so cozy.
	Anyway, my birthday is coming soon so ..... :-)
From: jbeer@lonestar.utsa.edu (Jason R. Beerhalter)
Newsgroups: alt.mcdonalds
Subject: Re: McD's
Date: 27 Jan 93 18:14:13 GMT
Organization: University of Texas at San Antonio

Your opinions are not warped and you get a hardy "Hear! Hear!" from me
concerning the Q-oven crap. It DOES give us a lot more to do. It DOES cost
more labor. Gosh, I miss the foam days...
Newsgroups: alt.mcdonalds
From: kaya@world.std.com (Kaya Bekiroglu)
Subject: Re: FRENCH FRIES
Organization: The World Public Access UNIX, Brookline, MA
Date: Tue, 26 Jan 1993 19:36:26 GMT

In article <294.1607.uupcb@synapse.org> dan.lafrance@synapse.org (Dan Lafrance)  writes:
>Hi folks,
>
>        I would like to ask you all to share with me your preferences
>regarding what you perfer on your Fries. For example some like just
>adding a little salt, or ketchup spread on the fries or on the side,
>others like mayo (on the side), and some like salt & vinegar. So as you
>can see there are a number of ways, but I'm sure there are alot more, so
>post your perferences here for all to see, it might be a very
>interesting.
>
>                                                Dan...
>
>***Gatineau, Quebec, Canada***
>                                                                                                                  

Haven't eaten at McD's for a while, but I love fries with Sweet and
Sour or Barbacue sauce.  The stuff that comes with the nuggets, I
guess.  Ask for 'em.

-- 
Kaya Bekiroglu - "Don't mind him, he's just crazy"
kaya@world.std.com
[If you're looking for something witty and amusing here, then
congratulations, you've just found it]
Newsgroups: alt.mcdonalds
From: cindy@solan10.solan.unit.no (Cynthia Kandolf)
Subject: Re: FRENCH FRIES
Organization: /home/ludviga/cindy/.organization
Date: 27 Jan 93 23:16:41

Normally, i like fries with just salt and ketchup.  However, living in
Pittsburgh for three years left its mark.  When i can get it, i love
to dump cheese sauce over them too (in addition to salt and ketchup),
or simply have them with salt and vinegar.

Damn.  Now i'm hungry.

-Cindy Kandolf
 cindy@solan.unit.no
 Trondheim, Norway

Newsgroups: alt.mcdonalds
From: erik@ensuing.com (Erik Kraft)
Subject: Re: McDLT
Reply-To: erik@ensuing.com
Organization: Ensuing Technologies Inc.
Distribution: na
Date: Sat, 23 Jan 1993 12:23:22 GMT

In article <1993Jan22.153810.63063@cc.usu.edu> kristinw@cc.usu.edu writes:
> In article <9301201836.AA03180@ensuing.com>, erik@ensuing.com (Erik  
Kraft) writes:
> 
> > 	I suspect that the McDLT was causing too many problems with orders  
> > being delayed.  McD's is very concerned with getting the customer out  
of  
> > the way (read:get the next one in line served so we can add another  
digit  
> > to the sign outside).  The McDLT was a problem in that everytime I  
ever  
> > ordered one it had to go back to grill (a secret McCodeword meaning it  
had  
> > to be processed in the McMicroWave).  The McDLT was just too good a  
burger  
> > for McD's so they replaced it with the McLean Deluxe (made from  
seaweed).
> 
> Eric, before you start saying anything you should check your facts.  I  
worked
> at McD's for one year.  To "grill" something back, means to special  
order it. 

I know what grill means.  I was just joking.  Actually the McDLT didn't  
always need to be special made, sometimes it was in the special  
McWarmer/McCooler (to keep the hot side hot and the cold side cold :-)

> What they do is make it fresh for you instead of having a bunch warming  
up in
> the bin.  The reason why they quit the McDLT's  was because of the  
packaging,
> and not a high enough demand.

I doubt this.  McDonalds is still a corporation and while the new "safe"  
packaging is neat, I don't really believe that it was the cause of  
removing the McDLT from the menu.  McD's could have wrapped the hot side  
and cold side seperate or maybe the McResearchers would have had a better  
solution.  I do agree to the demand thing though.  Most McD's didn't have  
any pre-made (resulting in the wait I mentioned).  Really too bad, becuase  
I really liked them.

>                                The McLean Deluxe is made from  
Caratogean, not
> seaweed.  It is a byproduct of seaweed, but hardly a close relationship. 

It has been a while since it first came out, but I remember the nutrition  
hand-out (ask for one from the manager of your nearest McD's) mentioned  
kelp, which to me (and Mr. Webster) is seaweed.  I don't mind kelp (as  
mentioned in my original article), just not in a burger.


--
Erik Kraft	Programmer/NeXToid, Ensuing Technologies
NeXT-Mail: erik@ensuing.com
SnailMail (Work):  4220 S Maryland Pkwy. #406B  Las Vegas, NV  89119
From: panero@cheshire.oxy.edu (Jan Panero)
Newsgroups: alt.mcdonalds
Subject: Re: FRENCH FRIES
Date: 27 Jan 93 18:05:02 GMT
Organization: Occidental College, Los Angeles, CA 90041 USA.

In article <2841@eagle.ukc.ac.uk> kwp@ukc.ac.uk (K.W.Pang) writes:
>Dan Lafrance writes:
>
>>        I would like to ask you all to share with me your preferences
>>regarding what you perfer on your Fries. 
>>                                                Dan...
> 
>
>I prefer to use the sauces that you get from Chicken Mcnuggets, this
>is simply wondeful. Curry sauce is the best for me. All the usual 
>sauces such as Tomato sauce, salt and vinegar are just too normal.
> 
>Have you also tried putting the fries in your Big Mac!???
>
>Kam. :-)
>--
>Kam-Wing Pang   : Smile   :-)
>kwp@ukc.ac.uk   : Msc Electronic Engineering  
>                : University of Kent at Canterbury (0227)764000 ext 3192

Culturally ignorant question:  Is there ketchup in England, and you
call it tomato sauce, or is what you are referring to like the
tomato sauce we have in the US which is much runny-er and not as
sweet as ketchup.  I've never heared of people here putting American
tomato sauce on fries...
From: follick@hydra.unm.edu (Joshua Follick)
Newsgroups: alt.mcdonalds
Subject: Re: McD's
Date: 26 Jan 1993 02:24:55 GMT
Organization: Paintball Underground
NNTP-Posting-Host: hydra.unm.edu
Summary: Burritos at Mcds


    I was wondering, here in Albuquerque, New Mexico, Mcdonalds and BK
have started serving breakfast and chicken burritos, as well
as certain other mexican food. Does this happen anyplace else?


-- 
Old Jedi Master: Ah Joshua, he's more machine now than man, twisted and evil.
Paintball is the sport of the 90s, and Lipservice Crew is the Team!!!
                        Team Lipservice Crew Motto:
                            "They Suck, We Rule"
From: dan.lafrance@synapse.org (Dan Lafrance) 
Newsgroups: alt.mcdonalds
Subject: FRENCH FRIES
Date: 26 Jan 93 00:43:00 GMT
Distribution: world
Organization: SYNAPSE BBS - GATINEAU, QUEBEC - 819-561-4321
Reply-To: dan.lafrance@synapse.org (Dan Lafrance) 

Hi folks,

        I would like to ask you all to share with me your preferences
regarding what you perfer on your Fries. For example some like just
adding a little salt, or ketchup spread on the fries or on the side,
others like mayo (on the side), and some like salt & vinegar. So as you
can see there are a number of ways, but I'm sure there are alot more, so
post your perferences here for all to see, it might be a very
interesting.

                                                Dan...

***Gatineau, Quebec, Canada***
                                                                                                                  
Newsgroups: alt.mcdonalds
From: panero@cheshire.oxy.edu (Jan Panero)
Subject: Re: FRENCH FRIES
Organization: Occidental College, Los Angeles, CA 90041 USA.
Date: Tue, 26 Jan 1993 18:06:45 GMT

Mustard is good, as well as mustard mixed with ketchup...

In article <294.1607.uupcb@synapse.org> dan.lafrance@synapse.org (Dan Lafrance)  writes:
>Hi folks,
>
>        I would like to ask you all to share with me your preferences
>regarding what you perfer on your Fries. For example some like just
>adding a little salt, or ketchup spread on the fries or on the side,
>others like mayo (on the side), and some like salt & vinegar. So as you
>can see there are a number of ways, but I'm sure there are alot more, so
>post your perferences here for all to see, it might be a very
>interesting.
>
>                                                Dan...
>
>***Gatineau, Quebec, Canada***
>
From: follick@hydra.unm.edu (Joshua Follick)
Newsgroups: alt.mcdonalds
Subject: Re: FRENCH FRIES
Date: 27 Jan 93 06:10:02 GMT
Organization: Paintball Underground
NNTP-Posting-Host: hydra.unm.edu

In article <294.1607.uupcb@synapse.org> dan.lafrance@synapse.org (Dan Lafrance)  writes:
>Hi folks,
>
>        I would like to ask you all to share with me your preferences
>regarding what you perfer on your Fries. For example some like just
>adding a little salt, or ketchup spread on the fries or on the side,
>others like mayo (on the side), and some like salt & vinegar. So as you
>can see there are a number of ways, but I'm sure there are alot more, so
>post your perferences here for all to see, it might be a very
>interesting.
>


    I like just a little salt, but sometimes I'll add some ketchup,
sorry I'm just sooo boring.

-- 
Old Jedi Master: Ah Joshua, he's more machine now than man, twisted and evil.
Paintball is the sport of the 90s, and Lipservice Crew is the Team!!!
                        Team Lipservice Crew Motto:
                            "They Suck, We Rule"
Newsgroups: alt.mcdonalds
From: csc2212@ritvax.isc.rit.edu
Subject: McD's
Reply-To: csc2212@ritvax.isc.rit.edu
Organization: Rochester Institute of Technology
Date: Mon, 25 Jan 1993 06:45:18 GMT


Wait a sec....
Isn't Burger King the real culprit.  They are the ones that Constantly use 
microwaves on a day to day basis.  McD's only uses them to warm up my 
blueberry muffin.  Burger King takes a patty outta that grease pit and puts
it on a bun and then nukes it.  Right? (or wrong????)

Chris
--                              ___   ___    ___   
Christopher S. Char        |   /     /      /     | These views are always... |
csc2212@ritvax.isc.rit.edu |  /      \__   /      | ALWAYS...my own.          |
csc2212@ultb.isc.rit.edu   |  \         \  \      | You don't like them,      |
csc2212@cs.rit.edu         |   \___  ___/   \___  | Then don't read them.     |
From: pab@po.CWRU.Edu (Pete Babic)
Newsgroups: alt.mcdonalds
Subject: Re: McDLT
Date: 23 Jan 1993 19:46:52 GMT
Organization: Case Western Reserve University, Cleveland, OH (USA)
Reply-To: pab@po.CWRU.Edu (Pete Babic)
NNTP-Posting-Host: slc5.ins.cwru.edu


In a previous article, kristinw@cc.usu.edu () says:

>In article <9301201836.AA03180@ensuing.com>, erik@ensuing.com (Erik Kraft) writes:

>> to be processed in the McMicroWave).  The McDLT was just too good a burger  
>> for McD's so they replaced it with the McLean Deluxe (made from seaweed).
>
>and not a high enough demand.  The McLean Deluxe is made from Caratogean, not
>seaweed.  It is a byproduct of seaweed, but hardly a close relationship. 

The McLean Deluxe has Caratogean in it, it is NOT made from Caratogean. The
reason Caratogean is used is to hold the meat together when it is grilled.
The super lean beef would not hold together in a patty, instead it would
fall apart into little pieces. A regular burger patty stays together because
the fat in it holds it together, there is not enough fat to hold a McLean
patty together so they add Caratogean to do the job. Caratogean is certainly
nothing bad for you, since it's a vegetable it's probably better for you than
the meat itself.


-- 
Pete Babic  -  pab@po.cwru.edu          ///
LIVE TO PARTY, SKI TO DIE!!!           ///  /\
Member of ACE                    \\\  ///  /--\MIGA  
(American Coaster Enthusiasts)    \\\/// MS-DOS or a Mac? What's that?
Newsgroups: alt.mcdonalds
From: kleink@dmapub.dma.org (Ken Klein)
Subject: Re: McD's
Summary: Response from a McD Employee
Organization: Dayton Microcomputer Association: Dayton, Ohio
Date: Tue, 26 Jan 1993 21:54:25 GMT

>>         Burger King takes a patty outta that grease pit and puts
>>it on a bun and then nukes it.  Right? (or wrong????)
>>
>
>Wrong.
>Well, BK does use nukers and has for years, but it's getting hard to find 
>a McD's in this area which doesn't use them just as much. 
>
>McDonald's has invented a euphemistic language to cover up the fact that
>these are actually high-powered microwaves. They call them Q-ing ovens.
>The Q, of course, stands for Quality, the Quality McDonald's no longer
>cares about.
>
>-- 
>Ken Breadner	(brea9430@mach1.wlu.ca)	Wilfrid Laurier University
>lunatic		(the BREADbox...) 	Waterloo, Ontario, Canada 
>Disclaimer: my opinions are warped. Nobody shares them.

Hi my name is Rachel Klein, I am a high school senior and I have worked at a
privately owned McDonald's restaurant for two and a half years.

I'd like to comment on the Q-ing ovens.  It is true that several McDonald's 
have installed these ovens in their stores, ours however has not.  The 
reasoning is to serve the food faster.  Not so much for the regular menu 
items, but more for the special orders, or "grills".  When customers come 
to McDonalds they expect their food to be ready immediately, it does not 
matter what they have ordered or if it is two minutes before we close.

The Q-ing ovens are part of a new system that McDonald's has started, called
holding cabinets.  These holding cabinets are designed to keep each separate 
ingredient fresh, so that when a customer comes through drive-thru and 
expects their Quarter Pounder without onions, which takes 109 seconds to
cook on a grill, to be ready thirty seconds later when they reach the second
drive-thru window.  It is impossible to have that special order ready 79
seconds before the meat is done cooking, but try to explain that to a hungry
customer.

Also there are timers on all the holding cabinets which tell the employee 
to throw the product away after twenty minutes.  (Believe me the product is 
good for about forty minutes.) This is McDonalds newest way of serving fresh 
food with the fastest service.  

Rachel

Newsgroups: alt.mcdonalds
From: covert@cactus.org (Richard Covert)
Subject: Re: McD's
Organization: Capital Area Central Texas UNIX Society, Austin, Tx
Date: Wed, 27 Jan 1993 14:35:45 GMT

In article <1993Jan26.215425.24863@dmapub.dma.org> kleink@dmapub.dma.org (Ken Klein) writes:
>>>         Burger King takes a patty outta that grease pit and puts
>>>it on a bun and then nukes it.  Right? (or wrong????)
>>>
>>
>Hi my name is Rachel Klein, I am a high school senior and I have worked at a
>privately owned McDonald's restaurant for two and a half years.
>
>I'd like to comment on the Q-ing ovens.  It is true that several McDonald's 
>have installed these ovens in their stores, ours however has not.  The 
>reasoning is to serve the food faster.  Not so much for the regular menu 
>items, but more for the special orders, or "grills".  When customers come 
>to McDonalds they expect their food to be ready immediately, it does not 
>matter what they have ordered or if it is two minutes before we close.
>
>The Q-ing ovens are part of a new system that McDonald's has started, called
>holding cabinets.  These holding cabinets are designed to keep each separate 
>ingredient fresh, so that when a customer comes through drive-thru and 
>expects their Quarter Pounder without onions, which takes 109 seconds to
>cook on a grill, to be ready thirty seconds later when they reach the second
>drive-thru window.  It is impossible to have that special order ready 79
>seconds before the meat is done cooking, but try to explain that to a hungry
>customer.
>
>Also there are timers on all the holding cabinets which tell the employee 
>to throw the product away after twenty minutes.  (Believe me the product is 
>good for about forty minutes.) This is McDonalds newest way of serving fresh 
>food with the fastest service.  
>
>Rachel
>

Rachel,
it is funny that your example was of a sandwich w/o onions, as that has
always been my biggest complaint about McDees. I do have one question for
you:

1) Why can't the onions just not be added at the last step? Why does ordering
   a Quarter Pounder w/o onions mean that McDees has to fry up a NEW
   burger instead of just not putting the onions on a just about completed
   Quarter Pounder?





-- 
Richard E. Covert                 covert@cactus.org
CACTUS                  ..!cs.utexas.edu!cactus.org!covert 
Newsgroups: alt.mcdonalds
From: cbergstr@magnus.acs.ohio-state.edu (Chris N Bergstresser)
Subject: Re: FRENCH FRIES
Organization: The Ohio State University
Date: Wed, 27 Jan 1993 22:13:24 GMT

In article <1993Jan27.180502.13405@cheshire.oxy.edu> panero@cheshire.oxy.edu (J
an Panero) writes:
>In article <2841@eagle.ukc.ac.uk> kwp@ukc.ac.uk (K.W.Pang) writes:
>>
>>
>>I prefer to use the sauces that you get from Chicken Mcnuggets, this
>>is simply wondeful. Curry sauce is the best for me. All the usual
>>sauces such as Tomato sauce, salt and vinegar are just too normal.
>>
>Culturally ignorant question:  Is there ketchup in England, and you
>call it tomato sauce, or is what you are referring to like the
>tomato sauce we have in the US which is much runny-er and not as
>sweet as ketchup.  I've never heared of people here putting American
>tomato sauce on fries...

     From when I was in France, I discovered that although my French teacher
was correct about the French not having ketchup, and if you asked for tomato
sauce them serving this very fluid reddish substance that bore more in common
with tomato pulp than ketchup, he was wrong about it being completely
unavailable.  In fact, while I was there I saw a billboard with a picture of
the Statue of Liberty holding up a bottle of Heinz ketchup, with the caption
"Le vrai gout d'Amerique"  (The true taste of America)
     I expect England calls ketchup "Tomato Sauce", as the problem in France is 
mostly of translation.

*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*
"But you'll never see my shade   []      Chris Bergstresser
 Or hear the sound of my feet    [] cbergstr@
 While there's a moon            []   magnus.acs.ohio-state.edu
 Over Bourbon                    []
              Street. . ."       [] cg426@
                    -- Sting     []   cleveland.freenet.edu
*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*
From: magnus@solaris.astro.uu.se (Magnus Selhammar)
Newsgroups: alt.mcdonalds
Subject: Re: McD's
Date: 27 Jan 93 11:44:50 GMT
Organization: Uppsala University
NNTP-Posting-Host: solaris.astro.uu.se

In article <1993Jan26.215425.24863@dmapub.dma.org>, kleink@dmapub.dma.org (Ken Klein) writes:
.|> ...
.|>
.|> Also there are timers on all the holding cabinets which tell the employee 
.|> to throw the product away after twenty minutes.  (Believe me the product is 
.|> good for about forty minutes.) This is McDonalds newest way of serving fresh 
.|> food with the fastest service.  
.|> 
.|> Rachel
.|> 

  How do you know that they are good for fourty minutes? Massive
quantitative tests in your McD perhaps?

Magnus
Newsgroups: alt.mcdonalds
From: cofer@utkvx.utk.edu
Subject: Re: FRENCH FRIES
Organization: U.T. Computer Center
Date: Wed, 27 Jan 1993 22:00:01 GMT

In article <294.1607.uupcb@synapse.org> dan.lafrance@synapse.org (Dan Lafrance)  writes:

>        I would like to ask you all to share with me your preferences
>regarding what you perfer on your Fries. For example some like just
>adding a little salt, or ketchup spread on the fries or on the side,
>others like mayo (on the side), and some like salt & vinegar. So as you
>can see there are a number of ways, but I'm sure there are alot more, so
>post your perferences here for all to see, it might be a very
>interesting.

At a restaurant I went to recently there was MALT vinegar on the table.  The 
waitress told me that it was there for people to put on french fries.

John
Organization: University of Illinois at Chicago
Date: Wed, 27 Jan 1993 13:26:26 CST
From: Actor <U30633@uicvm.uic.edu>
Newsgroups: alt.mcdonalds
Subject: Re: FRENCH FRIES
Distribution: world

In article <294.1607.uupcb@synapse.org>, dan.lafrance@synapse.org (Dan Lafrance)
says:
>
>Hi folks,
>
>        I would like to ask you all to share with me your preferences
>regarding what you perfer on your Fries. For example some like just
>adding a little salt, or ketchup spread on the fries or on the side,
>others like mayo (on the side), and some like salt & vinegar. So as you
>can see there are a number of ways, but I'm sure there are alot more, so
>post your perferences here for all to see, it might be a very
>interesting.
>
>                                                Dan...
>
>***Gatineau, Quebec, Canada***
>
Uh, this doesn't necessarily alter the preconception of Canada being a very
boring place, does it?

Joel