Dangit Bobbo, stop it! That's two threads now where I hafta agree with you!
I'm waiting for Jeff K to pipe in on this thread, since I believe he works in the plant that makes McDonalds buns...
The first thing out of my mouth was "damn there is one thing that Bobbo is right about"
Because of the sugar content of most quality buns they are not prone to molding. The sugar binds with the free water and leaves little moisture for mold growth. Low sugar products tend to mold very fast because they have a lot of "free water". And if the bun is toasted it helps even more by killing the mold spore and further drying of the product.
The perfect example of this is croutons, they don't need refrigeration because they are too dry to mold.
I've been in the baking industry my whole career, any bread can get hard as a rock and never mold as long as there is no moisture, and it wasn't exposed to mold spores when it did have moisture. This is common with all baked goods not just McDonalds. I assure you that MD is the most quality conscious customer I have ever worked with. As far as all the insults about the healthy aspects of their products... they are the #1 fast food company for a reason, people like it better. If they made exclusively healthy food, they would go broke. And yes, they are in this for the money, as am I.
I can't speak for the beef.
lets dust off the old urban legend about mcdonalds using worms for meat on thier hamburger
