McDonald’s will be closing no less than 900 restaurants this year.  The news comes after the Golden Arches reported a $400 million profit loss for the first three months of the year.  McDonald’s has struggled for some time with falling sales and dwindling customers.  Junk processed food, idiot playgrounds with screaming kids and the space could have been better utilized.l`- 

But the company is fighting back, announcing a pay hike for restaurant workers and experimenting with an all-day breakfast menu.  A living wage is definitely something worth while. Unfortunately for McDonald's, their inability to change with the times—like say 20 years ago—may be a rubicon crossed.

The shift in tone also comes as McDonald's sales falter at its U.S. stores. Same-store sales slipped 1.5 percent during the most recent fiscal quarter, and the company is having a tough time appealing to millennials.  Since 2011, the number of 19- to 21-year-olds who visited a McDonald’s each month has dropped by 12.9 percentage points, as the demographic flocks to fast-casual chains like Chipotle and Five Guys, according to data the restaurant consulting group Technomic gathered for The Wall Street Journal.

"Most people simply don't think of McDonald's as a healthy place to eat, despite its efforts to offer more menu choices," Civil Eats co-founder Naomi Starkman writes. In a world where farm-to-table increasingly dominates eating ethos, McDonald’s is still essentially serving up “factory farm-to-table," she says.  And the customers said, “AMEN” and it’s not really a good place to eat.

These Corpo-Guano bean counters who rarely eat at their own restaurants at McDonalds will do anything for first place, and are pushing Burger King for the worst position.  The bulk of this page is about McDonalds, with similar experiences and in some cases worse experiences have taken place at Burger King and my advice to them is an overthrow of the Kingdom and hang him side by side with the Clown, then get the little bit Wendy and burn her at the Stake.  And improve the food and they will come, days of gimmicks are over and you have competition.

May 28, 2015 -  Could toasted buns be the trick to turning McDonald's around?
  CEO Steve Easterbrook said during a conference on Wednesday that while the company will make organizational changes in an attempt to stop decreasing sales, and a more fundamental level we are recommitting to hotter, tastier food across the menu.  (What the F*ck have you been doing till now?)

“When it comes to burgers, McDonald's will soon alter "the way we sear and then grill our beef so the patties come off juicier," and buns will get toasted for five more seconds to bump the temperature up 15 degrees. “ It’s the little things that add up to a big difference for our customers,” Easterbrook said.  (  Brilliant sounds like this  genius ate one of his burgers for the first time) 

EDITOR - This living dork making 9000 dollars an hour and not paying his employees a fair wage announces radical new changes to the construction of the McDonalds hamburger.  Improving it by changing the cooking time for the bun and the inert tasteless glob of animal protein they call meat dropped on said tasteless cheap bun.    

Amazing when you think about it, total cost of the improvement….zilch.  Bravo you selfish bastard, for this announcement of sheer nothing.  If anything matters you have been cooking this crap wrong all the time and you first discovered it when sales were down.

Dear Steve: If you want to improve McDonalds why not try something unique for your company.  Fire yourself as an incompetent selfish putz, put some frickin meat on the bun,  pay your people so they care, castrate the Clown or you can have his job, get rid of the kids playgrounds and get into the food business.  
Frankly and this is the bottom line, your food basically sucks, overpriced and not for for people who care what they stuff in their mouth.


11/2015 - McDonald’s may be the biggest fast food chain in the world, but that doesn’t mean that they’re immune to increases in commodity prices.  The chain will likely be raising its menu prices in the near future.  However, McDonald’s won’t be the only company that will have to increase their prices to offset the increasing prices for the commodities they depend upon.

McDonald’s has been the dominant hamburger restaurant worldwide for many decades.  The increases in prices at McDonald’s will likely be mirrored at its competitor restaurants, such as Wendy’s and Burger King.  This is simply because it costs the chains more to produce their products, (overhead on all that processing costs money for chemicals and employees) due to increases in the price of pork, beef, wheat and the other ingredients they depend upon.  According to reports, McDonald’s doesn't plan on passing the full brunt of these increases along to their customers, but even they cannot avoid small rises, if they are to remain in business.

Between the various fast-food restaurants, don’t expect competition to have much effect on prices.  While you may think of other fast food chains as the main competition for McDonald’s, fast food chains generally see themselves as being in competition with the food you buy at the grocery store, not with other fast food restaurants similar to themselves.

THE BIG MAC - After all who can’t forget the Big Mac: “Two all-beef patties, special sauce, lettuce, cheese, pickles, onions on a sesame-seed bun”.  Great jingle, morons loved it.  Number one hit song at the Institute for Cranial-Rectal Disorders in Jacksonville Florida and really should have been the background music for Sylvester Stallone's "Demolition Man".

REALITY - We changed it to “ Two undersized pre-cooked dollops of 73/27 grade meat from 100 cows containing parts we can’t mention slopped with french dressing made from catsup, relish and mayonnaise, stale lettuce, synthetic cheese, a pickle, two flakes of onion, on a commercial no-taste bun”.  And the choir loved them.  The healthiest part of that meal was the two flakes of onion. If the heated mayo didn’t get you to the Le John on time.  

12-27-2017 - UPSCALE - McDonalds is trying to change their venue also with an upscale menu which still is not impressive.   But the venerable Quarter pounder, McRibs and that thing with “two all beef patties, blah, blah, blah” are still there. 
Please spare me... mayo, catsup, pickle juice, is not a special sauce, it only proves people are vulnerable.  I use vulnerable a lot, calling people stupid is not nice, it
’s called fry sauce and use in some places on fries.  In most genres it referred to as Hollandaise Sauce.  

THE TWO DOLLAR BIG MAC - And just recently McDonalds made a big deal about their  “SPECIAL OFFER TWO DOLLAR BIG MAC”.  So we went to the drive in and got two for 4 dollars and 28 cents.  Good deal? No… Another slam dunk from Steve Easterbrook the dean of dog food. We think the burger parts were from the 1.00 burgers and smaller than the original Big Mac which costs double more.  Couldn’t get the raw meat to weigh it.

THE 1/4 POUNDER - The big lie. Quarter pounder. PRE-COOKED Quarter pound of what? Is the meat blend 80/20 standard,  85/15 lean or is it more in fat like 70/30 or 73/27.  That is the ratio of meat to fat content. Eaten with fries and an overdosed sugar drink like Coke and you have the perfect storm. You are talking about 24g-60g of fat and you really got a 3/16 pounder. But the real story is in the mix.

MILK SHAKES - There is pun intended since the fair shake has milk and some of the other shakes are soy creations, contain seaweed and frozen something’s. That’s why they call it a shake and not a “milk shake”.  McDonald’s milkshakes now , do however contain milk products:  Proportions are unknown thus I do not put a lot of credence in anything stated because of the proportions.  

The shakes were a soy concoction or so laden with sugars you are aiding and abetting to your child's diabetic future. You have no clue what you are eating. It is all made and processed to be cooked fast with sugars and lots of synthetic flavors for taste.  So they came out with the new shake

Here's their shake, new and improved after years of unreal and sometimes unknown ingredients. Vanilla Reduced Fat Ice Cream, Milk, sugar, cream, nonfat milk solids, corn syrup solids, mono- and diglycerides, guar gum, dextrose, sodium citrate, artificial vanilla flavor, sodium phosphate, carrageenan, di-sodium phosphate, cellulose gum, vitamin A palmitate.  Gee, when I was a kid, I worked in a candy store and the Vanilla Malted milk was two scoops Ice cream, vanilla syrup, milk and one teaspoon malted mix. Simple…but it’s an improvement over the previous soy version of G_d knows what only you are inducing a super sugar sweet environment on your kid and you will have an addict.

ALLERGENS CAUTION TO MILK -  I am allergic to milk thus one of these could do me harm. I took a sip from one and it had enough sugar to light an eight year old up for a month. 

THE SEAWEED - Shakes along with a great many other products, contain a seaweed extract called carrageenan, which is used as a thickener and emulsifier. (It keeps the butterfat in the shake from separating out.) Carrageenan comes from Irish moss, a red, bushy seaweed that grows on coastal rocks near, among other places, Carragheen, Ireland, hence the name. You can also find it in Maine, the Canadian Maritimes, and various European localities. 

Powerful corporations rarely get challenged. And who really cares what they say about the Chicken Sandwich you just ordered and got it still cold from the chiller. It happened to me two nights ago at a McDonalds, third time we found it undercooked and this time I let the manager have it with both barrels

The kid was going to cry… managers don’t cry, they apologize.  He wiped his tears and went to change his diaper.

This is the second time the Chicken sandwich was bad. Last time it wasn't even hot. Upon searching the web it seems many others have complained about uncooked chicken food.  

Thats bad period, I don't care how long it takes, cook the frickin food you idiot.  I have a digital thermometer and it tells me what temp the served food is at.  

All these places went downhill with the advent of the biggest profit maker in the store, the drive through.  Lazy buyers eat anything in the course of time constraints. And thats puts stress on the cooks to get the stuff out, barely cooked. 

Thus in a splendid campaign McDonalds is redoing Chicken.  No more drugs, no more low bids, no more bird flu…oops Chicken prices have gone up due to “bad birds”  and that will reflect in higher prices and hopefully better suppliers. 

Holy Crap!   WTF have they been putting in all that crap you ate for the past years.

You cannot find anything that is remotely healthy in the Chicken Sandwiches, we buy them and dissect them.  Even the lettuce is treated. Nor are things what they appear to be. Maybe fake food is the real term for that stuff. The McRibs are not ribs but processed ground pork molded to look like ribs.  Same for the Chicken. 

The prep time for foods in these industries is extremely fast, because of the drive in windows, so they are molded foods, some pre-cooked, the "meat patties" are thin and hot grilled. Fast food is and has the same letters as 'fats" food. Fast food is not great, nor healthy food.  fries are precooked somewhere out west and finish cooked in the 375 hot oil to color them and crisp the outside. 

Holy Crap !   Great!  How generous of them!   If I wanted gerbils, reef shark, capybara, or python, Im sure they would tell us.   Unfortunately they won’t tell you what parts and percentages. They'll tell you (claim the uncooked patty is four ounces = 1/4 pound) but not the fat to protein content.  70/30, 80/20 most likely 73/27. It's beef, and they don't discriminate, you probably are getting a very large percentage of the cow.  Larger than you really wanted and from many cows all DNA is the same right?  Too disgusting to mention.  A four oz patty precooked easily becomes a 3/16th burger.

You want 100% real beef, get Hebrew National Kosher hotdogs, which only contains the front half of the cow's steak, no ears, nose, tongue or other parts, seasoned with paprika and garlic only.  As an experiment, I actually took two of them, killed the skin, ground by blender and remade into giant patties added some lean round and chuck and made hamburgers from them. Delicious.

I  seasoned them with Montreal/Chicago Steak condiments and did I mention they were drop dead delicious.  I get my butcher to mix lean 70% chuck and 30% round from fresh steaks in volume, not density if it’s a  Touché importante occasione .  
For regular burgers I add chopped Vidalia onions, 
ketchup, pepper, Worstershire, bread crumbs, an egg mixed in garlic powder,  a little cilantro  topped with fresh from the garden lettuce, beefsteak tomatoes,, in and I am in heaven. 


Q: What is Angus beef?  A: It’s not, as some have suggested, better meat, nor is it a cut of beef, or the region from which the cattle hails. Instead, Angus beef is the meat from the breed Angus cattle, “the most popular beef breed of cattle in the US”  and they are known for their adaptability,  grow anywhere, they “mature at around two years of age, and have a high carcass yield with marbled meat” 

Assumed to be better tasting and tenderer than regular beef, REAL Angus doesn’t come cheap. Note the word REAL.   Supermarkets and fast food joints sell it at higher prices because it’s cultivated a good reputation through careful marketing and good word of mouth, not the better quality.

THE REAL:   Owned by the American Angus Association, whose mission is to “increase demand for registered Angus cattle through a specification-based, branded beef program to identify consistent, high quality beef with superior taste.”   CAB monitors meat, and gives their special stamp of approval to that which exceeds 10 stringent, self-determined criteria. According to them from their website “only 8 percent of beef makes the grade.”

Now, every crummy supermarket and two-bit fast food joint can market Angus Beef, and consumers assume it’s the good stuff.  It’s been wonderful for cattlemen, who’ve taken some PR hits in recent years.  “Since its origin in 1978, our company has established an extremely positive reputation for the brand. 

Subsequently, this has led to imitators in other Angus programs. Many have specifications below our ‘modest or higher’ marbling level, and most do not monitor product use and promotion in restaurants and grocery stores as we do. Unfortunately, the growing number of Angus brands creates confusion among consumers and producers alike.”

Correct.   While Angus beef does seem to be tenderer, many feel the flavor isn’t that much different from regular beef. One NPR expert says, “Trained experts can taste the difference … But if you go to a USDA Choice piece of meat that has the right kind of marbling, they’re all going to be just about the same.”  Why has it only hit the big time in the last few years?  Marketing and consumer demand, man.

(You got to be frickin killing me)   Angus Seasoning:  Salt, sugar, onion powder, natural (botanical source) and artificial flavors, maltodextrin, natural beef flavor [beef broth, yeast extract, maltodextrin, salt, lactic acid, natural flavor (plant source), beef fat, citric acid], spice, dextrose, autolyzed yeast extract, garlic powder, dried beef extract, sunflower oil, caramel color, Worcestershire sauce powder [distilled vinegar, molasses, corn syrup, salt, caramel color, garlic powder, sugar, spices, tamarind, natural flavor (fruit source)], spice extractives, annatto and turmeric (color), calcium silicate and soybean oil added to prevent caking.

Hamburger chef Jamie Oliver has just won a battle against one of the largest fast food chains in the world. After Oliver showed how McDonald’s hamburgers are made, the franchise announced it will change its recipe.  According to Oliver, the fatty parts of beef are “washed” in ammonium hydroxide and used in the filling of the burger. Before this process, according to the presenter, the food is deemed unfit for human consumption.

According to the chef and presenter, Jamie Oliver, who has undertaken a war against the fast food industry: “Basically, we’re taking a product that would be sold in the cheapest way for dogs, and after this process, is being given to human beings.”  

Besides the low quality of the meat, the ammonium hydroxide is harmful to health. Oliver calls it “the pink slime process.”  “Why would any sensible human being put meat filled with ammonia in the mouths of their children?” asked the chef, who wages a war against the fast food industry.

In one of his initiatives, Oliver demonstrates to children how nuggets are made. After selecting the best parts of the chicken, the remains (fat, skin and internal organs) are processed for these fried foods.  The company, Arcos Dorados, the franchise manager in Latin America, said such a procedure is not practiced in the region. The same applies to the product in Ireland and the UK, where they use meat from local suppliers.

In the United States, Burger King and Taco Bell had already abandoned the use of ammonia in their products. The food industry uses ammonium hydroxide as an anti-microbial agent in meats, which has allowed McDonald’s to use otherwise “inedible meat.”  Even more disturbing is that because ammonium hydroxide is considered part of the “component in a production procedure” by the USDA, consumers may not know when the chemical is in their food.

On the official website of McDonald’s, the company claims that their meat is cheap because, while serving many people every day, they are able to buy from their suppliers at a lower price, and offer the best quality products.  In addition, the franchise denied that the decision to change the recipe is related to Jamie Oliver’s campaign. On the site, McDonald’s has admitted that they have abandoned the beef filler from its burger patties.  More corpo-guano bullshit.


Holy Crap!  Pure chicken, wow and for years I thought it was gerbil meat.   Chicken McNuggets® are White boneless chicken, water, food starch-modified, salt, seasoning, yeast extract, salt, wheat starch, natural flavoring (botanical source), safflower oil, dextrose, citric acid], sodium phosphates, natural flavor (botanical source). 

Battered and breaded with: water, enriched flour (bleached wheat flour, niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid), yellow corn flour, bleached wheat flour, food starch-modified, salt, leavening (baking soda, sodium acid pyrophosphate, sodium aluminum phosphate, monocalcium phosphate, calcium lactate), spices, wheat starch, dextrose, corn starch.  

The product contains wheat and is prepared in vegetable oil (Canola oil, corn oil, soybean oil, hydrogenated soybean oil with TBHQ and citric acid added to preserve freshness). Dimethylpolysiloxane added as an antifoaming agent.  It’s may be white meat but they are not parts of the breast only.  Anything white is thrown in, ground and mixed with  ?????.   

Again anything whitehttp://www.wimp.com/nuggetexperiment/ on the chicken is thrown in and glued with usually gelatin.  Check with this video which explains things.    It will show you how brain washed our kids are and fed on garbage food.   A gluten free meal it’s not,  and all the white meat is not breast,  much of it is the stuff I throw away when I cook chicken.  In the UK such meals would be rejected by their parents.  

Credits and research to Meredith Melnick at Time Magazine. Comments by Chef AL, Info by Whet Mosler, Chicago magazine and others.  Upper GI series by Dr. Kazinsky.  
This McDonald’s McRib sandwich used to be a favorite of mine before I knew what was in it.  

Now I classify it alongside their undercooked Frickin Chicken Sandwich, and McFuggets, another processed ingredient laden concoction direct from McDonald labs which recently upgraded to “ All white meat”, and in direct competition with “ Dumpster Dinning”.    it does not say breast meat, it says white meat.

The McRib is reportedly made of "restructured meat products" flour-bleaching agent and aused to make the soles of shoes. To me ROADKILL is a "restructured meat product"  and again it is being offered at all their stores. 

McDonalds' McRibs do have a certain popularity as they only offer it at certain times of the year.  Usually Holiday times as the availability of certain pig end products and by-products may be abundant.  It’s Ham cooking time and plenty of ham parts available.  

The basis of the sandwich is a pork patty, sloshed in barbecue sweet sauce, mixed with sautéed onions and a few pickle slices for the vinegar taste, and served on a plain Hoagie style bun after being glued together into a rib looking piece of meat, and being pressed into shape to look like a rib.   Great taste.  See my recipe for McJacobs Ribs.

McRib Pork Patty:  Pork, water, salt, dextrose, preservatives (citric acid, BHA, TBHQ). Note it says pork, what parts of pork or do they have the oversized NINJA processor and throw the whole pig in?

McRib Sauce:  , high fructose corn syrup, tomato paste, distilled vinegar, molasses, natural smoke flavor (plant source), food starch-modified, salt, sugar, spices, soybean oil, xanthan gum, onion powder, garlic powder, chili pepper, sodium benzoate (preservative), caramel color, beet powder.

McRib Bun:  CONTAINS: WHEAT AND SOY for those with gluten wheat allergies.  Enriched flour (bleached wheat flour, malted barley flour, niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid), water, yeast, high fructose corn syrup, contains 2% or less of the following: salt, corn meal, wheat gluten, soybean oil, partially hydrogenated soybean and/or cottonseed oils, dextrose, sugar, malted barley flour, cultured wheat flour, calcium sulfate, ammonium sulfate, soy flour, dough conditioners (sodium stearoyl lactylate, datem, ascorbic acid, azodicarbonamide, mono- and diglycerides, ethoxylated mono- and diglycerides, monocalcium phosphate, enzymes, guar gum, calcium peroxide), calcium propionate (preservative), soy lecithin. 

But the truth is, there are roughly 70 ingredients like azodicarbonamide — "a flour-bleaching agent most commonly used in the manufacturing of foamed plastics like gym mats and soles of shoes."   Probably pig parts like shoulders, less expensive cuts, innards and plenty of salt. 

Typically, "restructured meat product" includes pig bits like tripe, heart, and scalded stomach, citing a 1995 article by Robert Mandigo, a professor at the University of Nebraska. These parts are cooked and blended with salt and water to extract salt-soluble proteins, which act as a “glue" that helps bind the reshaped meat together.

McRib controversy: The pork supplier’s 'hellish' methods and will fans of McDonalds' saucy sandwich still be loving it after the Humane Society's disturbing allegations?   Hogs in the holding pen of the Smithfield Hams factory, which is the pork supplier for McDonald's McRib is facing scrutiny for inhumane farming methods.  Bad news for fans of the infamous McRib: 

The Humane Society filed a legal complaint against Virginia-based Smithfield Foods, which supplies the pork for McDonald's sandwich. In an undercover operation from 2010, the animal rights group says it uncovered a number of disturbing farming practices, including the use of tightly confining gestation crates that cause sows to suffer "from open pressure sores and other ulcers and wounds," with nary a veterinarian in sight. Will these gross allegations sully the reputation of the barbecue-sauce-slathered sandwich? 

Here’s what you should know:  Should we really be surprised? 
Perhaps not. But what makes these allegations particularly "Appalling" is that Smithfield claims their animals are raised under "ideal" conditions, says Joyce Chen of New York Daily News. 

The Humane Society is accusing the food suppliers of "misleading its consumers," notably through a series of PR-friendly videos called "Taking the Mystery out of Pork Production." Meanwhile, McDonald’s recently recognized the farm for its commitment to animal care, even bestowing Smithfield with a "supplier sustainability" award. 

What did the investigation find?

  • The undercover operation’s report alleges that "Smithfield pigs were living in hellish conditions where basic needs were systematically unmet," says James McWilliams at The Atlantic. 
  • Female pigs were crammed “into gestation crates, preventing movement for most of their lives." 
  • These crates were allegedly “coated in blood from the mouths of pigs chewing the metal bars....
  • Other offenses: Sick pig was shot in the head with a captive bolt gun and thrown into a dumpster while still alive
  • Prematurely born piglets routinely fell through the gate’s slats into a manure pit.
  • Employees tossed baby pigs into carts as if they were stuffed animals."

And what does Smithfield say?  
Representatives reject the Humane Society's claims. According to Tiffany Hsu of the Los Angeles Times, the company says that the "allegations are wholly without merit and appear to be another in a series of frivolous attacks," adding: "We are proud of our unparalleled track record as a sustainable food producer and stand confidently behind our company's public statements concerning animal care and environmental stewardship."

NOT JUST McDONALDS - The Fries did it too….
Though I use McDonalds as an example,  most information pertains to the other fast food companies. Back in the ‘ 0s, McDonald’s fries tasted great because they were hand peeled and cut, and fried in beef fat, just like pork fat, they were very     “Lardish flavored “   Lard (basically pig fat) will kill you but has great flavor, and they tasted great, they were loved by all including those who died from clogged arteries.   

As time went on the food at McDonald's morphed and became more processed, more complicated and less natural. Public opinion and the government on the use of lards and fats dictated the changes.  Now McDonald's fries are not cooked in beef fat. So where does the flavor come from?. It is a chemical composite, "Beef Fat Flavor" is added to the fries. So does Wendy's, Burger King and other foods that are processed. If they didn’t add the artificial flavors nobody would eat them. Better taste through chemistry....

Claim:  McDonald’s hamburgers are 100 percent pure domestic beef without fillers or seasonings. -  The cow or bull did not have an international visa, or passport when it dropped dead from old age.  To maintain our customers’ expectations and preference for lean, flavorful hamburgers, we carefully select fine cuts of grain fed beef and leaner cuts from dairy cattle who were dragged into the slaughterhouse because they couldn’t walk.  

Obviously they kill off the older, range cows who can’t give milk anymore,  so they get slaughtered for their fat rendered bellies as range cattle are leaner. This is a typical combination for quality ground beef. We have found that this combination results in a flavorful hamburger that also has a lower percentage of fat (20 percent) than the government limits (30 percent). 

Maybe in your kitchen, not in mine.  But lean in todays parlance is 85/15.   Some places 90/10 is very lean.  Hmm this sounds a lot like government speak.  Lord, if any of these corpo-guano writers make it to Heaven, make them eat McDonalds three meals a day.  They'll put in for a transfer if only to get hot food.  Ban micro waves and McDonalds would close their doors tomorrow.

They have Restaurants everywhere which increases your temptation. Bright shiny things.  To temp you and your kids. Not to mention they have tied down the market in the younger generation with toys and promos.    Brainwashing 101. Kid won't eat, it's bluff game, wait him out, eventually tough love wins and they'll eat whatever you give them.  

You can't find a young kid who hasn't ever been to a McDonald's.  Weak parents wean them on burgers and junk. Cheap food, cheap prices. They are growing up on it. The quality of the food is low-cost, chemically treated, even the lettuce is preserved and this keeps the price low.  So when obesity is on the  table and it continues we start to have a national problem.

Their lunch and dinner foods are really nothing compared to their breakfast. Sausage alone packs enough fat that when mixed with a deep fried hash brown your getting your daily allotted fat 30g+ waking up. The grease from the hash browns goes through the paper wrapping and even the bag. It just screams heart attack!  Actually I place then at the bottom of the list in quality, taste and highest in people control.  

Lately, some locations in my Pinellas County remind me, it could be why Elvis left the building.  McDonalds claimed they did a little revamping and this year showed a significant loss of revenue,  and stated they finally learned how to cook Chicken better…sometimes or so they claim.  

In fact Mcdonalds has announced soon they will be more upscale and a new menu.  They have claimed this before.  I have suggestions for them.   

  • Shoot the frickin clown
  • Get rid of the libelous playgrounds.  
  • Concentrate on good natural healthy food.
  • Please... parents pay attention to teaching your kids some decorum when out of the house.  Not a bad idea either.  Or change nothing let them go play, eat crap and watch your kids grow up to be unsuccessful, diabetic and obese.  In many cases just like their parents...sad.

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