Heh. That reminds me of another quote. Although he was being ironic, Bill Shankly, the Liverpool manager from 1959 to 1974, once said, "Some people believe football is a matter of life and death. I am very disappointed with that attitude. I can assure you it is much, much more important than that."
There is an art to making them, like most things I suppose. Though, if the person knows what they are doing, these are just absolutely lovely. Little honey butter and its off to taste bud heaven.
As it happens, as a kid, I was actually in a taste-test/focus group for the McRib. For the record, I hated it.You don't like checks notes "restructured boneless pork [patties]"?
Edit to Add: The Wikipedia entry gets better — "The process was refined by a Natick Army Labs meat scientist, Dr. Roger Mandigo, leading to the McRib patty." Progress!
Not surprising formed, deboned pork remnants is right up there with breaded chicken slurry.
They had bad results with the formed, boned pork remnants, though, so... You know, what are you going to do? Can't win.
I read that as "bearded chicken slurry." Not really any less appetizing, but definitely more horrifying.
It's not less appetizing? Your food isn't supposed to have hair, at least not when you eat it.
Nope. Not doing it. Nope nope nope.
