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- From: pab@po.CWRU.Edu (Pete Babic)
- Newsgroups: alt.mcdonalds
- Subject: Re: McDLT
- Date: 23 Jan 1993 19:46:52 GMT
- Organization: Case Western Reserve University, Cleveland, OH (USA)
- Lines: 26
- Message-ID: <1js7bcINN2qs@usenet.INS.CWRU.Edu>
- References: <1993Jan22.153810.63063@cc.usu.edu> <1993Jan18.205514.5264@b15.ingr.com> <9301201836.AA03180@ensuing.com>
- Reply-To: pab@po.CWRU.Edu (Pete Babic)
- NNTP-Posting-Host: slc5.ins.cwru.edu
-
-
- In a previous article, kristinw@cc.usu.edu () says:
-
- >In article <9301201836.AA03180@ensuing.com>, erik@ensuing.com (Erik Kraft) writes:
-
- >> to be processed in the McMicroWave). The McDLT was just too good a burger
- >> for McD's so they replaced it with the McLean Deluxe (made from seaweed).
- >
- >and not a high enough demand. The McLean Deluxe is made from Caratogean, not
- >seaweed. It is a byproduct of seaweed, but hardly a close relationship.
-
- The McLean Deluxe has Caratogean in it, it is NOT made from Caratogean. The
- reason Caratogean is used is to hold the meat together when it is grilled.
- The super lean beef would not hold together in a patty, instead it would
- fall apart into little pieces. A regular burger patty stays together because
- the fat in it holds it together, there is not enough fat to hold a McLean
- patty together so they add Caratogean to do the job. Caratogean is certainly
- nothing bad for you, since it's a vegetable it's probably better for you than
- the meat itself.
-
-
- --
- Pete Babic - pab@po.cwru.edu ///
- LIVE TO PARTY, SKI TO DIE!!! /// /\
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