On Nov 5, 10:24*am, Andy > wrote:
> John Kuthe > wrote:
> > "piece of meat"? Don't kid yourself. I'm sure it's a well ground up
> > slurry containing some actual meat (or meat by products!) and lots of
> > chemicals, then forced into essentially an injection molding machine
> > and then subjected to heat for cooking, so it holds it's shape.
> > Probably on a very large scale machine too. 1000's produced an hour,
> > I'll bet.
>
> And McD probably gets pig scraps (like scrapple: everything but the
> "oink") from the slaughterhouse after butchering all the market quality
> cuts. I don't imagine McD tending a pig farm and slaughterhouse.
>
> I finally saw the McRib TV commercial just the other day. The combination
> of BBQ sauce and pickles seems so wrong, imho. The naked McRib photo you
> posted was gross!
>
> If I want a quality pork sandwich it would be roast pork (shoulder? pork
> loin? I forget.) on an Italian hoagie roll, provolone and broccoli rabe,
> drowning in pan juices. Some say it exceeds the Philly cheesesteak in
> flavor/deliciousness. I'm on the fence over the matter. They are a treat!
>
> Andy

That would be a pork tenderloin sandwich, famous here in the central
farm belt.

N.