THIS RANT 14/01/99
Rant Of The Day is where I get to mouth off about whatever I feel like for however long I like. Theoretically, I'll update my whinge/opinion piece every weekday; in practice, maybe not so often. |
The questions McDonald's really needs to answer
Now that McDonald's has its own Web presence, it's no surprise that one of the features is a frequently asked questions list. Right off the top of my head, there's a whole stack of questions I can think of that I'd like to ask Ronald and friends:
- How can I make my own Big Mac sauce?
- Does Ronald really molest small children?
- What is the story with those vegie nuggets?
- Where can I get a funky fry phone like the one pictured here?
- Ever thought about using a bread roll that doesn't have sugar as the main ingredient?
- Where do you buy the chokoes for the apple pies?
- Why don't you bring back the El Maco?
Disappointingly, though, the Maccas FAQ doesn't cover this kind of territory. Instead, we have such scintillating queries as "Does McDonald's have a senior citizen's program?" and "I've been thinking about applying for a job at my local McDonald's. Is it a good place to work?" (to which the answers supplied, incidentally, are "We're not sure" and "Shit yeah").
Even the potentially interesting question "Tell me about the quality of your hamburgers" is pretty dull, although there is an interesting footnote:
McDonald's is committed to serving 100% pure beef hamburgers grilled in their own juices at all of our restaurants around the world. (In India, because of cultural preferences, we do not serve beef.)
However, by digging around the site some more, I did manage to find out just what the ingredients in Big Mac sauce are. If you want to throw some together, you'll need:
Soybean oil, pickles, distilled vinegar, water, sugar, egg yolks, high fructose corn syrup, mustard flour, salt, xanthan gum, potassium sorbate as a preservative, natural flavor, spice, dehydrated garlic, hydrolyzed soy, corn, and wheat protein, extractive of paprika, calcium disodium EDTA to protect flavor.
Sounds appetising, doesn't it? I'm off to buy some xantham gum.
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