McDonald's Special Sauce -- Exposed!

That has to have changed in the last few years, then.

 

Back in my fastfood glory days, we had two options. The days the biscuit cook was working, she made them. Other days, we warmed the frozen ones. That was McDonald's in Tuscaloosa 10 years ago, but Hardee's may do something similar.

 

I know what I consider from scratch, but Hardee's says Scratch, with a trademark. I've no idea what's in it and have never eaten them. But I get a kick out of the capital "S."

 

I thought this thread was about IJAG's encounter with Grimace.

 

Taco Bell's pinto beans were made in-shop.

Meaning, we put hot water over dry bean nuggets and mixed them until they were soupy, then then them sit on the line to "crust up" as it lost moisture.

7-layers! Yum!

 

By the thread title, I fully expected a patented Bubbler screed.

Somebody beat me to the Fast Times reference.

 

No worries for me. I prefer the Whopper. Well, actually, I like Five Guys much better, but it's clear across town for me and has no drive-thru. Bastards.