-- McDonalds Store tour - retro (video) - Interesting NFT

[Simply Red]

Interesting.

[Simply Red]

Originally Posted by Baby Lee

Never could figure the popularity of HH&C

It's literally deli ham, slice of swiss, microwave, pop on a toasted bun. The microwaves had 1HH&C and 2HH&C buttons built in.

You could get the same thing at a gas station, let alone make the ****ing thing yourself.

Just a break from their burgers - nice size to order about three of them, as a teen. LOL

Loved to put a packet of mustard on them. They weren't great or anything - just a change that wound up being a nice 'go to' item.

[Simply Red]

Hardees is really good I think - i'd go there in a minute - but there aren't many in my wheelhouse - think I know of about three MAYbe. Similar to that of LJS locations.

[Simply Red]

I always got the Big-Deluxe - It was a nice patty that was shaped like a star sort of. Nice crisp lettuce, pickles, onion, ketchup and cheese+tomato. Superior assembled sandwich.

[Mr. Flopnuts]

Originally Posted by listopencil

Since when?

My understanding is that it's been dehydrated for a decade plus. I could tell when it changed whether it's dehydrated or not.

[Simply Red]

does anyone remember Buger Lane? they gave you the purple whole onion slice on your burger - they had one in Blue Springs - I don't remember how many were in KC Metro - but those were really flavorful and non skimpy.

[Simply Red]

Originally Posted by Gadzooks

Taco Tico is something I've heard much about but will probably never experience, much like the soft, supple kiss of an Ecuadorian Nun.

they and Taco Johns use Sargento cheese - it's by far the best tasting big-player cheese label - There's a certain shapness it brings - it has some bite to it - it really helps with things like Tacos and burritos. Sometimes it's little things that matter and make things better.

[Valiant]

Originally Posted by Billay

Does Hardees still have roast beef sandwiches?

No, they used to be awesome.. Hardees was dumb went it went to compete against Wendy's and McDonalds..

Should of kept the sliced deli meats that Subway and Arbys own now..

[Simply Red]

this reminds me the short period of time I lived in Lee's Summit-we wore out that Big Boy and the Hardees - Also Kmart snack bar handled these nachos - with the yellow cheese sauce which carried a hint of Jalapeno juice.

And Kmart gave you a TON of cheese - like 16 ounces or so...

[Pepe Silvia]

Originally Posted by Baby Lee

Never could figure the popularity of HH&C

It's literally deli ham, slice of swiss, microwave, pop on a toasted bun. The microwaves had 1HH&C and 2HH&C buttons built in.

You could get the same thing at a gas station, let alone make the ****ing thing yourself.

That's a good point, besides most of the time its a cold ham and cheese. It's rarely hot.

[listopencil]

Originally Posted by Mr. Flopnuts

My understanding is that it's been dehydrated for a decade plus. I could tell when it changed whether it's dehydrated or not.

That's not true. He's confusing the meat with the beans. The meat used to come in raw in 5 pound chubs. It was cooked (typically) 10 pounds at a time in roasting pans until browned. A very thick taco seasoning was added during the cooking process. Then it was set up at and angle, with an insert in the pan, that held the freshly cooked meat in one end and allowed the grease to drain to the other end. After draining it was transferred to a stainless steel container and held in a steam table that kept it above 165 degrees. Any meat left after three hours in the steam table was thrown away.

Around 1993 or so Taco Bell switched to a vendor that delivered the meat already cooked and seasoned. It was still in 5 pound packages but they were basically boil-in-a-bag rather than raw. It would be kept in the same walk in fridge. A large pot of boiling water was kept going on the stove. When you needed meat you would drop the bags in boiling water for 30 minutes to bring it to 165+ degrees and then pan it up. As before, any meat that was left in the pan after three hours on the steam table would be discarded.

Oh, by the way, you would mark the expiration time on the lid of the pan (as with all other expiration times on foods in pans) with a Listo Pencil.

[listopencil]

...and the beans were never in powder form. At the same time that the meat was delivered raw, the beans were pressure cooked. Also from raw product. The newer beans are made by re-hydrating beans that have already been cooked. It looks like Cat Chow, not powder.

[Gadzooks]

Originally Posted by listopencil

Oh, by the way, you would mark the expiration time on the lid of the pan (as with all other expiration times on foods in pans) with a Listo Pencil.

Are you insinuating that any of us didn't know what a Listo Pencil was?

[listopencil]

Originally Posted by Gadzooks

Are you insinuating that any of us didn't know what a Listo Pencil was?

You'd be surprised by how many people don't.

[Mr. Flopnuts]

Originally Posted by listopencil

That's not true. He's confusing the meat with the beans. The meat used to come in raw in 5 pound chubs. It was cooked (typically) 10 pounds at a time in roasting pans until browned. A very thick taco seasoning was added during the cooking process. Then it was set up at and angle, with an insert in the pan, that held the freshly cooked meat in one end and allowed the grease to drain to the other end. After draining it was transferred to a stainless steel container and held in a steam table that kept it above 165 degrees. Any meat left after three hours in the steam table was thrown away.

Around 1993 or so Taco Bell switched to a vendor that delivered the meat already cooked and seasoned. It was still in 5 pound packages but they were basically boil-in-a-bag rather than raw. It would be kept in the same walk in fridge. A large pot of boiling water was kept going on the stove. When you needed meat you would drop the bags in boiling water for 30 minutes to bring it to 165+ degrees and then pan it up. As before, any meat that was left in the pan after three hours on the steam table would be discarded.

Oh, by the way, you would mark the expiration time on the lid of the pan (as with all other expiration times on foods in pans) with a Listo Pencil.

Interesting. Yeah I could tell the meat changed. Ive largely stopped eating at the Bell over it. Huge downgrade IMO.

[listopencil]

Originally Posted by Mr. Flopnuts

Interesting. Yeah I could tell the meat changed. Ive largely stopped eating at the Bell over it. Huge downgrade IMO.

Everything changed. The shells/chips aren't fried anymore, the tortillas have a different (longer shelf life) recipe, the meat/beans/chicken/steak arrives cooked and the produce arrives already prepped. Even the salsas are from a can. It's a natural progression from their K-Minus and Quick Prep programs that started in the late 1980's to deal with rising minimum wages. The actual price of product is higher, but the overall cost to the store is lower because they require less labor to be ready to serve.