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  • The burgers don't need to be different, it just has to cost less than $6.50 to get a value meal that cost $2.99 in the 90s.
  • They tried that, but the NHL saw it and it went on strike.
  • I can't wait! I actually love their food. I don't understand all of the haters.

    I will try the Habanero one first.

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  • Two things McDonald's could do that would get me to eat there often:

    1. Serve the breakfast menu 24 hours a day

    2. Bring back the Arch Deluxe
  • Also, cleaning the restrooms would be a nice start.
  • I honestly like McDs. Does that make me a bad person?
  • I'll be trying the new burgers... 1/week as I want to keep my figure.
  • Meh, I don't eat at the Golden Arches; nor have I in a decade.
  • Silly Jesus: I can't wait! I actually love their food. I don't understand all of the haters.

    I will try the Habanero one first.


    What he said
  • RedPhoenix122: They tried that, but the NHL saw it and it went on strike.


    Its a lockout.

    ON topic- the problem with qps is they taste sooooo good, but an hour later i hate myself and feel sick.
    Then again, that is a twice a year, 3 max event.
    I might try the habanero and the bacon one.
  • Meh. Bring the McRib on as a full time menu option and you'll catch my attention.

    Everything at McDonalds has gone down in quality since the 90's. I remember the McChicken distinctly tasting like chicken at some point in time. Maybe the fries have maintained their flavor, but I haven't been to any of the restaurants enough lately to confirm.

    There's nothing like quality local restaurant to remind you why not to waste your time and money on corporate fast food.
  • Super size baaaaad. 3/4 pounder gooood. Makes sense.

    /Quarter pound meat patties sit in the warming trays much longer than the regularly patties, on average.
    //Still would eat one once.
  • Put more on the dollar menu and I shall consume more of your products, I don't give a rats ass about soda or fries I just want maximum (delicious but terrible for me) sustenance for my dollar.
  • i'm on a health kick, so 1/2 pounder it is
  • Somewhere, Eric Schlosser is smiling.
  • alienated: ON topic- the problem with qps is they taste sooooo good, but an hour later i hate myself and feel sick.


    You feel sick because you just ate a mass of cheap industrial chemicals disguised as food.
  • Went to McD's yesterday to get out of the cold waiting for a parade to start. I haven't had FF in a while and just wanted to be warm with 2 kids who hadn't eaten lunch. I ordered a #2 which is a 1/4 pounder meal. I couldn't believe how much I hated the burger that I stomached half, and the fries tasted like shiat to me. As a kid I loved their food ,but I'll never buy anything other than a sausage mcmuffin and hash brown for the rest of my life. Even my daughter and friend only wanted fries and a shake and they hadn't eaten for 5 hours.
  • blacksharpiemarker:
    Everything at McDonalds has gone down in quality since the 90's. I remember the McChicken distinctly tasting like chicken at some point in time. Maybe the fries have maintained their flavor, but I haven't been to any of the restaurants enough lately to confirm.


    Their fries are bland. What's worse, they have a chemical aftertaste from the oil clarifying agents they use in their fryer oil now to prevent it from getting dark over multiple uses.
  • They are still better than Burger King.
    WTF happened king? your food used to be eatable.
    now it not only makes be feel bad after I eat it, but while I eat it.

    I guess The King is all about horror these days.
  • This is the part where i offer a simple solution to mcdonald's burgers, but i'm stumped. How can so many people serve such a consistently awful burger? It's got to be more than the meat. Even mcdonald's "angus" burgers are shiat. Other chains fark up fries because making a bad burger all day is difficult
  • jeffreyh: Super size baaaaad. 3/4 pounder gooood. Makes sense.

    /Quarter pound meat patties sit in the warming trays much longer than the regularly patties, on average.
    //Still would eat one once.


    Three new quarter pounded, not one new three-quarter pounder (though Hardees does serve those). I don't get the point of fast-food burgers larger than a 1/3 lbs patty or so. Once you get much thicker than that the lower quality of beef and mandated well-doneness really start to become apparent. I'll scarf a 1/2 or 3/4 burger any day if it's made of high quality beef and cooked medium rare.

    /I remember some TV fluff spot from years ago about the special menu options a McDonalds had near the Dallas Cowboy's training camp. The linemen would go in and order things like quadruple quarter pounders and quadruple big macs.
  • blacksharpiemarker: Meh. Bring the McRib on as a full time menu option and you'll catch my attention.

    Everything at McDonalds has gone down in quality since the 90's. I remember the McChicken distinctly tasting like chicken at some point in time. Maybe the fries have maintained their flavor, but I haven't been to any of the restaurants enough lately to confirm.

    There's nothing like quality local restaurant to remind you why not to waste your time and money on corporate fast food.


    What McDs need to do is to bring a lot of their Canadian products to America. In Canada, your Egg McMuffins are made with a real egg. If their distro network can make it profitable in as sparsely populated a nation as Canada, they can make farking bank with it in America.
  • Oh look. Spicy Ranch, Bacon, and a "Deluxe" quarter pounder.

    How original!

    How about this. Kabob flavored (with a nice Yogurt and mint sauce)
    Chana Masala (Indianish curry) flavored &
    Pho flavored. (it can be done)
  • In some Canadian locations we have the Big Xtra, which is a 1/4 pounder with different toppings - it's delicious! Ketchup, onions, lettuce, pickles, mayo.. I think that's it. Oh, and tomato!

    It's weird though, they don't really have it on the menu, so you need to ask you for it... but then it comes in its own Big Xtra box, which they still have in stock for some reason.
  • Bored Horde: blacksharpiemarker: Meh. Bring the McRib on as a full time menu option and you'll catch my attention.

    Everything at McDonalds has gone down in quality since the 90's. I remember the McChicken distinctly tasting like chicken at some point in time. Maybe the fries have maintained their flavor, but I haven't been to any of the restaurants enough lately to confirm.

    There's nothing like quality local restaurant to remind you why not to waste your time and money on corporate fast food.

    What McDs need to do is to bring a lot of their Canadian products to America. In Canada, your Egg McMuffins are made with a real egg. If their distro network can make it profitable in as sparsely populated a nation as Canada, they can make farking bank with it in America.


    The egg mcmuffin is made with a real egg in the US too. They just cook it in a ring so that it comes out in a uniform shape. Some of the other breakfast sandwiches use some pre-fab pre-cooked scrambled egg doohicky though.
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