I tried Bojangles at CLT, I thought it was meh at best, not up to Chick Fil A. To be specific, quality of Bojangles biscuit and chicken was subpar. That said, I did make a note that maybe because of an airport location that it was subpar, will have to give Bojangles a try elsewhere.

A friend works for a McD's franchisee, not in one of the affected states though. Just to be safe, they have tossed all the meat for their quarter pounders, as well as any other food products associated with the quarter pounders.

I have always ranked Chick Fil A biscuits as not very good but efficient service.

Nothing is made fresh in a McDonald's anymore, Everything is prepped outside the store and delivered. I worked there back in the late 80's and early 90's. I used to be a biscuit maker as a crew member, but back then you could go to different stores and get a soft flaky biscuit at one store or a hockey puck at another. To get a more consistent product, McDonald's decided to have them made at an outside place, parbaked and frozen for final cooking in the store. To me the quality went down at the stores who were doing it right, but better at the ones that were like hockey pucks.

Slivered Onions were pre-sliced and brought in bags way back then, so it is nothing new. Lettuce was shredded as well. The restaurants are like assembly plants now. The E.Coli could have come from the onions or the meat, but it should be limited to a certain region as each area usually has its produce grown and cut nearby as well as their meat production.

Just an FYI, When Boston Market first started, only the chicken was cooked in store. All the side dishes were made in central kitchen and delivered multiple times a day until the expansion of stores brought the product to in store production. I was involved in the routing of the trucks back then. Even Dunkin' Donuts uses a central kitchen where the local store finishes them up with the filling and icing.

Hence,

FAST FOOD

The E. Coli came from the onions (just to clarify).

Went to McDonald's in Eleele, HI this morning as we always do one local breakfast (Spam, eggs and rice) when we're on the island (Kauai). We walked in and immediately agreed that we were eating in the car. It was so COLD in there, we could see our breath. Literally. I took a video.

I thought McD's still made one item from scratch in store - the egg for the egg mcmuffin. Do they no longer crack an egg into the ring mold and cook it in the store?

The round egg is cooked in store.

How McDonalds eggs are cooked.

While I'm happy that the bagel sandwiches are back, the bagels they use now definitely aren't the same as before. Even though they are toasted, they still taste like they're untoasted, which makes the sandwich a disappointment. My favorite fast food breakfast right now is the Wendy's sausage biscuit and season potatoes for $3.

Mark your calendars boys and girls, McRib is back Dec 3 !!! .... and this year, you can buy a whole jug of McRib sauce ... just in time for Christmas !!!

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(CHICAGO – NOV. 20, 2024) – The wait is finally over. Starting Dec. 3, for a limited time, your favorite saucy sandwich – the McRib – returns to participating restaurants just in time to satisfy your holiday cravings. After all, ‘tis the season…McRib SZN, that is.

For the first time ever, we’re giving fans a chance to savor the McRib’s signature flavor. Introducing: A Whole Lotta McRib Sauce, a half-gallon jug of the iconic McRib sauce – perfect for holiday parties, festive recipes or the ultimate stocking stuffer for McRib lovers.




https://corporate.mcdonalds.com/corp...-sandwich.html

Come to Papa !!!!

I am finding this year's return of the McRib a little disappointing. The Sauce is very watery/thin compared to year's past and the sandwich seems to have a lot more onions as well. I can pick off the extra onions, but the sauce being as runny as it is, causes little added flavor as when it was thicker.

I wish the app would have an easy button as it has the extra button when selecting condiments.

I actually order mine with pickles, no onions, and no sauce. When I get home, I liberally brush on my own BBQ sauce.

I'm tempted to even skip the pickles and add Famous Dave's pickle chips instead.

I agree on the onions, my meal above had more than I
​​​​remember. I thought last year's sauce was not as sweet as previous years as well as this year. Thickness seems about the same to me

I need to go for a round two at some point

I was in Southlake, TX last week and had one of the best sausage, egg, and cheese McMuffins ever. Something about the taste of the cheese really brought everything together.

I enjoy flying through DFW for the McMuffins, as well.