Tag Archives: mcdonald’s hamburger

McDonald's Responds

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So here’s what I got back from McD’s today:

Hello Julia:

Thank you for contacting McDonald’s. I appreciate this opportunity to share some information with you about our menu items.

We care about what you and your family eat. That’s why we take great pride in the quality of our food. Since our first restaurant was built, we have purchased quality ingredients from trusted, industry-leading brands. We also carefully monitor our products, distribution and storage procedures; and use state-of-the-art computerized preparation methods in our restaurants. Not only do we meet government standards, but in many cases, we exceed them with our own strict quality control.

Every day, in every one of our restaurants around the world, our family promises to serve a quality meal every time to your family…we call it our quality promise. We don’t think of quality as an extra ingredient that gets added on whenever it’s called for. It’s the main ingredient – an irreplaceable element in every recipe.

For further information on our top quality food items, please visit our web site at www.mcdonalds.com for food related inquires.

Again, thank you to taking the time to contact us and we look forward to serving you again soon under the Golden Arches.

Lisa
McDonald’s Customer Response Center

Hmmmm….I don’t feel that Lisa really responded to my inquiry, do you?

And isn’t it odd that the email was sent at 6:28am on a SATURDAY?

Here is my response:

Dear Lisa,

Thank you for your letter; however you did not answer my question.
Will you please take the time to read my email and answer it?
I’m asking you, what is in your hamburgers that enable them to last 6+years with out growing mold, smelling bad, or decomposing.
Here is my original email:

hi.

A few years ago, well six years ago, I purchased a McDonald’s hamburger (plain) and decided to keep it in it’s original wrapper and bag and not eat it. I still have it, and there is no mold growing on it, no bugs, no funky smell, nothing. It’s just a little smaller from dehydration.

So I’m curious as to how this can be. I know if I leave bread out on my counter for a week or so it will grow moldy. And I know that cooked meat will go bad too. Can you please tall me how it is that the McD’s burger looks exactly as it did 6 years ago with no refrigeration/freezing/preservation of any kind by me? I know you only use “100% beef” and that doesn’t make sense to me that it doesn’t spoil.

Thanks so much. I really look forward to your response.

Thanks,

Julia

I really hope that she answers it!


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Chickpea and Spinach Curry

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I wrote an email to McDonald’s today hoping to get an answer as to why my Pet McDonald’s Hamburger has lasted as long as it has. This is what I wrote:

Hi!

A few years ago, well six years ago, I purchased a McDonald’s hamburger (plain) and decided to keep it in it’s original wrapper and bag and not eat it. I still have it, and there is no mold growing on it, no bugs, no funky smell, nothing. It’s just a little smaller from dehydration. So I’m curious as to how this can be. I know if I leave bread out on my counter for a week or so it will grow moldy. And I know that cooked meat will go bad too. Can you please tall me how it is that the McD’s burger looks exactly as it did 6 years ago with no refrigeration/freezing/preservation of any kind by me? I know you only use “100% beef” and that doesn’t make sense to me that it doesn’t spoil. Thanks so much. I really look forward to your response.

I cannot wait to get their response! I got a confirmation that they received the email and hopefully they’ll respond soon!

Eats

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Today I played in the kitchen making a curry. I’ve never made my own curry before – I think it turned out OK but I’d love to hear your suggestions on how to make it even better! It’s a sweet curry, of course! We’re having it for dinner tonight with garlic naan and some baby spinach that I’ll throw right into the pot when I’m heating the chickpeas. So for what it’s worth, here it is:

Chickpea Curry
Serves 6

Ingredients

3 cups dry chickpeas – you could probably use canned too – I just didnt’ do it that way.
Spices

  • 1 T canola oil
  • 1 t turmeric
  • 1 T ground coriander
  • 1 T cumin
  • 2/3 t cardamom seed, whole
  • 4 cloves, whole
  • 1 cinnamon stick, broken up
  • 2 t grated nutmeg (I used fresh – yum!)
  • 1/2 t black mustard seeds
  • 1 bay leaf
  • 1 t salt (optional, but I think it was a good add)
  • fresh ground pepper to taste

Sauce

  • ginger peeled, about 2″X2″
  • 5 cloves garlic
  • 1/2 cup onion
  • 1/2 cup unsweetened coconut
  • 2 T brown sugar
  • 1.5 cups water

Directions

  1. Soak the chickpeas in water – make sure they are covered by about 3 inches – for about 2 hours or so. Then cook in water about 1″ above the level of the chickpeas until almost done. Keep an eye on these – it took about 45 minutes for them to be “almost done” but this will really depend on how long you let them soak. Drain out the excess water.
  2. Saute all of the spices except the salt and pepper until fragrant.
  3. Blenderize the sauce ingredients until fully blended.
  4. Add the spices and the sauce to the chickpeas and cook until the chickpeas are soft.
  5. Add the salt and pepper to taste.
  6. Remove the bay leaf and anything else you don’t want in there – like perhaps the whole cardamom and the cloves – unless you like biting into those sorts of things.

ENJOY!

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