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McDonald’s reveals secrets of burger primping
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<blockquote data-quote="SamSpade1941" data-source="post: 78270" data-attributes="member: 10336"><p>The #1 was Mayo </p><p></p><p>The #2 was Mustard </p><p></p><p>IIRC the # 3 was the smoke house sauce </p><p></p><p>Yes I remember the A&W in North Town well I really hated it when that went out, that was one of the real A&W drive in's that made the root beer at the restaurant. When they opened that combo store over in Tandy Town with the Long John's it was not the same thing at all. I can't speak for you Dave, but Ball's BBQ actually made a really awesome cheese burger. What I miss most about McAlester and Krebs though is all the Italian Food. I constantly tell people when you grew up eating the best Italian food in the world the Olive Garden and Johnny Carino's just does not cut it.</p></blockquote><p></p>
[QUOTE="SamSpade1941, post: 78270, member: 10336"] The #1 was Mayo The #2 was Mustard IIRC the # 3 was the smoke house sauce Yes I remember the A&W in North Town well I really hated it when that went out, that was one of the real A&W drive in's that made the root beer at the restaurant. When they opened that combo store over in Tandy Town with the Long John's it was not the same thing at all. I can't speak for you Dave, but Ball's BBQ actually made a really awesome cheese burger. What I miss most about McAlester and Krebs though is all the Italian Food. I constantly tell people when you grew up eating the best Italian food in the world the Olive Garden and Johnny Carino's just does not cut it. [/QUOTE]
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McDonald’s reveals secrets of burger primping
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