dml995i

you will be dead in a week

dude - its been back for 3 weeks. I got a McDs downstairs from my office. I know its back, and the bitch is bad! ( meaning good)

we know what dml is doing for thanksgiving

Nonsense! Anything that tastes this good can't be bad for you... I might have to stop tonight on my way home. According to evilp, I have to make up for some lost time!

Very misleading AD, suggesting that it is Baby Back Ribs. "The McRib is Back"?
No, more like Fluid Ham compressed into the pattern of Ribs. More thorough Demographic Analysis might have produced the the hook "McRib is Phat"

I remember having braces and putting a mcrib+fries+vanilla shake in a blender. That was pretty damn good actually

i dont care what it is, its delicious. Mmmm fluid ham

"Pressed meat is a treat!"

I bet if the McRib was on the menu at the time, that Morgan Spurlock joker wouldn't have gotten so sick. The McRib has healing powers!

McD's alternates every few months McRib is back, then 2 for 1 fillet O Fish

Don't do it!

McRib Ingredients:
McRib Patty: Boneless pork (Pork, water, salt, dextrose, citric acid, BHA, TBHQ).
McRib Bun: Flour (wheat flour bleached and enriched with thiamine, riboflavin, niacin, iron, folic acid, malted barley flour), water, high fructose corn syrup, yeast, vegetable oil (partially hydrogenated soybean oil, cottonseed oil). Contains 2 percent or less of dextrose, fumaric acid, calcium sulphate, salt, acetic acid, soy flour, monocalcium phosphate, ammonium sulphate, cornstarch, fungal protease, natural culture, ammonium chloride, ascorbic acid, azodicarbomide, mono- and diglycerides, propionic acid, phosphoric acid, corn flour, calcium peroxide, calcium propionate, dicetyl tartaric acid esters of mono- and diglycerides, ethoxylated mono- and diglycerides.
McRib Sauce: Water, high fructose corn syrup, tomato paste, distilled vinegar, molasses, natural smoke flavor, modified food starch, salt, sugar, soybean oil, spices, onion*, mustard flour, garlic *, xanthan gum, caramel color, sodium benzoate (preservative), natural flavor (vegetable source), corn oil. *Dehydrated
Pickle Slices
Cucumbers, water, vinegar, salt, calcium chloride, alum, natural flavorings (vegetable source), polysorbate 80, turmeric (color).
Slivered Onions

Allergens: Wheat, Soybean Food Sensitivities: Gluten

mmmm, fungal protease

it was developed at the university of nebraska, according to wikipedia

You had me at BHA, TBHQ...

Is the ingredient list supposed to deter or motivate me to consume more? Besides, all those chemicals were made using elements found on the Periodic Table, so in theory they naturally occur...

Why does my chest hurt?

Rib Pain?

Numerous inconclusive explanations based on pork prices and even conspiracy theories have been suggested to explain the McRib's periodic reappearances.

Maybe they just take a while to cure.

The Ribwich at Krusty Burger is much better.

it is food, right? then it can't be that bad for you

sometimes i really wish my island had fast food.

"the animal we used to make it went extinct"

"pig?" "cow?"

"you're way off.. think smaller, think more legs"

island? what, do you own it now?

I say we start a "Drop Ship McRib Fund" for puddles.

better yet, i'll just mail you a mcrib, puddles. thing is so chock full of preservatives, you should be fine.

!

dicetyl tartaric acid esters - YUMMMM!!!

if chuck norris ate a McRb, how many people could he kill with the burps?

i bet a McRib is like Kryptonite to Chuck Norris. probably it's the only thing that can kill him.

McRib, CHOMP.

'nuff said.

not so fast...

The source of ingredients for the McRib:



Spineless pork.

mmmm....Santorum, that frothy mixture.....re:see Dan Savage for more.

actually, i don't think i've ever had a mcrib son you don't need to mail any here...but sometimes i do miss fast food in the general sense.

why don't they have it in los angeles? i can't find it anywhere.

Homer: "First you took away my Philly Fudgesteak. And then my Bacon Balls. Then my Whatchamachicken. You monster!"

was that in the iliad or the odyssey?

beta's got it. . .