Feds Are Reportedly Looking Into Why McDonald's Ice-Cream Machines Are
Always Busted

by Joe Hernandez

I scream. You scream. We all scream ... out of sheer rage that the
McDonald's ice-cream machine is busted again.

By now it is well known among connoisseurs of the fast-food giant's
frozen desserts that McDonald's ice-cream machines often break down. The technical problems that regularly befall the contraptions can make
McFlurries, shakes and other treats unattainable.

McDonald's has acknowledged the issue. But customers are not lovin' it.

The problem has gotten so widespread there's even an online tool that
lets you track malfunctioning machines across the United States.

Now, the feds are reportedly on the case.

According to a report in The Wall Street Journal, the Federal Trade
Commission contacted McDonald's franchise owners over the summer looking
for information about the broken ice-cream machines.

https://tinyurl.com/MICKEY-SCREAM

... The hardest thing in life is to know which bridge to cross and which toburn --- EzyBlueWave V3.00 01FB001F
* Origin: Tiny's BBS - telnet://tinysbbs.com:3023 (1:229/452)

Hello, Dave!

Replying to a message of Dave Drum to All:

Feds Are Reportedly Looking Into Why McDonald's Ice-Cream Machines Are Always Busted

Piss-poor design. As someone who helped run a McDonald's around the time the ice cream machines were "upgraded", the new machines were definitely designed by someone who was a former government worker because those machines are -ALWAYS- broken no matter -what- you do. I'm not surprised the FTC hadn't looked into it sooner as I think it's a "bait and switch" operation: McD's gets you in for ice cream then tries to force you into buying something more expensive because ice cream is never on the menu.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Holiday Ice Cream Cake
Categories: Cakes, Ice cream, Entertain, Chocolate
Yield: 16 Servings

8 oz Semisweet chocolate,
-coarsely chopped
3/4 c Whipping cream
2 tb Corn syrup
3 Containers (each 1 quart)
-ice cream
9 Candy bars (50g)
16 Chocolate sandwich cookies
-(oreo)
1/4 c Slivered almonds, toasted

Three shades of ice cream give a dramatic effect n a luscious and
easy to make dessert that's great for kids of all ages. WE used
chocolate,strawberry and vanilla, but why not choose your own favorite
flavors? Add a variety of crispy, caramel, chocolate and peanut butter
flavored candy bars.

In top of double boiler over hot, not boiling, water, melt
chocolate,cream and corn syrup, whicking until smooth; let cool. Let
ice cream soften at room temperature for 30 minutes. Meanwhile, cover
10 inch cardboard circle with waxed paper and place in 11 inch
springform pan. Chop candy bars and cookies. Spread 1 container of
ice cream over bottom. Sprinkle with half of the candy bars and
cookies. Drizzle with 1/2 cup of the sauce. Repeat layers. Spread
third container of ice cream on top; drizzle with remaining sauce.
Sprinkle with almonds. Freeze for at least 3 hours. (Cake can be
removed from pan, wrapped well and frozen for up to one month.) Let
soften in refrigerator for 30 minutes before serving. Makes 16-20
servings.

Origin: Canadian Living, December 1991. Shared by: Sharon Stevens

MMMMM

Later,
Sean
--- FleetStreet 1.27.1
* Origin: Outpost BBS Local Console * bbs.outpostbbs.net:10123 (1:18/200)

Sean Dennis wrote to Dave Drum <=-

Feds Are Reportedly Looking Into Why McDonald's Ice-Cream Machines Are Always Busted

Piss-poor design. As someone who helped run a McDonald's around the
time the ice cream machines were "upgraded", the new machines were definitely designed by someone who was a former government worker
because those machines are -ALWAYS- broken no matter -what- you do.
I'm not surprised the FTC hadn't looked into it sooner as I think it's
a "bait and switch" operation: McD's gets you in for ice cream then
tries to force you into buying something more expensive because ice
cream is never on the menu.

I used to work at a fats food burger snatcher. We did conveyer broiled
burgers before Burger Whop was a "thing". One of my jobs pre-opening
was to reassemble the dashers and other internal parts of the "soft
serve" I scream machine. AFAIK we never had a problem.

I've learned that if I'm jonseing for a chocolate shake to hit the old
Dairy Queen - their shake machines are always "up". Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Triple Chocolate Milkshake
Categories: Five, I scream, Beverages, Dairy
Yield: 1 serving

4 Scoop(s) chocolate I scream
1/2 c Chocolate milk
1/4 c Chocolate syrup

Place ice cream, milk and syrup in blender container.
Cover blend until smooth.

Drink slowly to avoid "brain freeze".

Uncle Dirty Dave's Kitchen

MMMMM

... Be kinder to yourself. And then let your kindness fill the world.
--- EzyBlueWave V3.00 01FB001F
* Origin: Tiny's BBS - telnet://tinysbbs.com:3023 (1:229/452)

Hi Dave,

I've learned that if I'm jonseing for a chocolate shake to hit the old Dairy Queen - their shake machines are always "up". Bv)=

Oh yes, DQ is great for that. I love their Blizzards.

MMMMM----- Recipe via Meal-Maaster (tm) v8.06

Title: Fresh Garden Mint Ice Cream
Categories: Desserts, Ice cream
Yield: 1 Servings

1 1/2 c Sugar
1 1/2 c Water
1 c Fresh pineapple;
- crushed finely
2 c Mint leaves; crush finely
1 c Light corn syrup
1 c Unsweetened pineapple juice
2 c Milk
2 c Whipping cream
1/4 c Creme de menthe

Combine sugar and sater; cook and stir till mixture boils. Cook to
soft ball stage (235~). Add mint leaves; cook about 10 minutes
longer. Remove from heat; strain. Add corn syrup; let cool. Add
remaining ingredients; freeze in hand-turned or electric ice cream
freezer. Let ripen. Makes 2 quarts.

MMMMM

-- Sean
--- ProBoard v2.17 [Reg]
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Hi Sean,

I've learned that if I'm jonseing for a chocolate shake to hit the old Dairy Queen - their shake machines are always "up". Bv)=

Oh yes, DQ is great for that. I love their Blizzards.

What's your favorite Blizzard flavor? I like the mint M&M but decided to
give the Girl Scout Thin Mint Cookie Blizzard a try last time we were at
DQ. Thin mints are my favorite GS cookie so I figured the Blizzard would
be good. The first bite or 2 were ok but the rest of it wasn't tht
great. Part stemmed from the fact that whoever made the Blizzard didn't
fully (down to the bottom) incorporate things so there was a lot of Thin
mint cookie on the top but none, just vanilla ice cream, starting about
half way down the cup. We'd gotten them to go as DQ isn't allowing
customers to eat in the store. Next time we go, I'll go back to my
usual. Steve usually gets something with peanut butter. (G)

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... Some are so educated they can bore you on almost any subject

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

to give the Girl Scout Thin Mint Cookie Blizzard a try last time we
were at DQ. Thin mints are my favorite GS cookie so I figured the
Blizzard would be good. The first bite or 2 were ok but the rest of it wasn't tht great. Part stemmed from the fact that whoever made the Blizzard didn't fully (down to the bottom) incorporate things so there
was a lot of Thin mint cookie on the top but none, just vanilla ice
cream, starting about half way down the cup. We'd gotten them to go as
DQ isn't allowing customers to eat in the store. Next time we go, I'll
go back to my usual. Steve usually gets something with peanut butter.
(G)

I like mint chocolate chip, Oreo, and M&M (when I have teeth). You do have to be careful on who makes the Blizzard as I've had the same problem you did.

Usually, if I want something sweet, I'll get an ice cream cup at Sam's Club's cafe. Cheap and a good-sized helping.

I'll use veggie stock instead of the sherry in this recipe:

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Garlic and Herb Shrimp Saute
Categories: Seafood
Yield: 1 Servings

12 oz Fresh or frozn large shrimp
-in shells
2 tb Olive oil, margarine, OR
-butter (I used olive oil)
3 Cloves garlic, minced
1 sm Leek, thinly sliced (2/3
-cup), -OR-
2 Green onions, thinly sliced
-(1/4 cup)
1/4 ts Dired basil, oregano, OR
-tarragon crushed (I used
-oregano, preference)
1 tb Snipped parsley
1 tb Dry sherry OR dry white wine
1 tb Lemon juice
25 Min. time

Thaw shrimp, if frozen. Peel shrimp, leaving tails intact. Devein if
necessary. Rinse and pat dry. Set aside.

In medium skillet heat olive oil (or other choice) over medium heat.
Add the shrimp garlic, green onion (or leek), and the spice (oregano
or your choice). Cook for 2 to 4 minuites or till shrimp turn pick,
stirring frequently. Remove from heat. Stir in parsley, sherry (or
white wine), and lemon juice.

Makes 2 servings.

Suggestion of side: Serve with spinach fettucine

Calories 243/serving, Fat (total) 15g/serving, Saturated 2g/serving

Posted to EAT-L Digest 27 Sep 96

From: Maria Schiffer <MARSCHIFF@AOL.COM>

Date: Fri, 27 Sep 1996 16:10:33 -0400

MMMMM

-- Sean


___ MultiMail/FreeBSD v0.52
--- Maximus/2 3.01
* Origin: Outpost BBS (1:18/200)

Hi Sean,

to give the Girl Scout Thin Mint Cookie Blizzard a try last time we Blizzard would be good. The first bite or 2 were ok but the rest of it wasn't tht great. Part stemmed from the fact that whoever made the Blizzard didn't fully (down to the bottom) incorporate things so there
was a lot of Thin mint cookie on the top but none, just vanilla ice
cream, starting about half way down the cup. We'd gotten them to go as

I like mint chocolate chip, Oreo, and M&M (when I have teeth). You do have to be careful on who makes the Blizzard as I've had the same
problem you did.

Usually they're pretty good at this place but I guess they've slacked
off a bit over the last year or so. So many places closed down or went
to take out only--our one and only DQ went to take out. One night we
went for Blizzards, ended up waiting about half an hour as the line was
so long and inside workers were slow.

Usually, if I want something sweet, I'll get an ice cream cup at Sam's Club's cafe. Cheap and a good-sized helping.

We used to do that until we saw them putting the mix into the machine.
It didn't look appealing and was somewhat less than a 100% on the Dept
of Health grading so we stopped getting ice cream there. Plenty of other
places in town to get it.

I'll use veggie stock instead of the sherry in this recipe:

A light chicken stock might work as well.

Title: Garlic and Herb Shrimp Saute
Categories: Seafood
Yield: 1 Servings

12 oz Fresh or frozn large shrimp
-in shells
2 tb Olive oil, margarine, OR
-butter (I used olive oil)
3 Cloves garlic, minced
1 sm Leek, thinly sliced (2/3
-cup), -OR-
2 Green onions, thinly sliced
-(1/4 cup)
1/4 ts Dired basil, oregano, OR
-tarragon crushed (I used
-oregano, preference)
1 tb Snipped parsley
1 tb Dry sherry OR dry white wine
1 tb Lemon juice
25 Min. time

Suggestion of side: Serve with spinach fettucine

Rice would be a good side also. The nice thing about shrimp is that it
cooks in a very short time. When we were first married, living on the
coast, we bought some shrimp one night. I looked up cooking time in my
Betty Crocker cook book, one that's a good over all reference, and it
said 10-15 minutes. (This is a first edition, c1950.) I knew that didn't
sound right so I checked it against a newer (mid 60s) James Beard cook
book. His said 3-5 minutes so that's been my standard ever since.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... Are you sure you really want to know that?

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Ruth Haffly wrote to Sean Dennis <=-

A light chicken stock might work as well.

I didn't think of that. Might be even better.

Rice would be a good side also. The nice thing about shrimp is that it cooks in a very short time. When we were first married, living on the coast, we bought some shrimp one night. I looked up cooking time in my Betty Crocker cook book, one that's a good over all reference, and it
said 10-15 minutes. (This is a first edition, c1950.) I knew that
didn't sound right so I checked it against a newer (mid 60s) James
Beard cook book. His said 3-5 minutes so that's been my standard ever since.

I usually let shrimp cook in the same time. 15 minutes would turn it into shrimp flambA"!

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Galaktobourekos (Custard Tarts)
Categories: Desserts, Greek
Yield: 50 Tarts

6 Eggs
1 c Sugar
1 qt Milk
6 tb Cornstarch
1/3 c ;Water
1/4 c Butter (or margarine)
1 ts Vanilla extract
16 oz Filo
12 lb Butter, unsalted; melted
Sugar, confectioners

Beat eggs in saucepan; add sugar and beat thoroughly; slowly add
milk. cook over medium heat, stirring occasionally.

Dissolve cornstarch in water; slowly add to milk mixture before it
comes to a boil. Cook until mixture thickens and comes to a hard
boil. Remove from heat; add 1/4 cup butter and vanilla.

Cut pastry sheets in to thirds or into 9x5-inch pieces. Brush pastry
with hot melted butter. Place about 1 tablespoon custard filling at
bottom left corner of strip and fold the right bottom corner over it
into a triangle. Continue folding back nad forth into a triangle and~
brushing with butter to end of strip.

Place triangles, cut side down, on greased cookie sheet. Brush tops
with melted butter and bake at 375 F. for 35 minutes. Dust with
powdered sugar while warm.

Note: Custard can be refrigerated a few days before making tarts.
These tarts can be frozen for 6 months. Bake frozen at 350 F. for 10
minutes; sprinkle with powdered sugar while warm.

SOURCE: Southern Living Magazine, sometime in the early 1970s
per Nancy Coleman
Fidonet COOKING echo ~- Mimi Hiller
(mimi@cyber-kitchen.com) Mimi's Cyber Kitchen has a new home!
http://www.cyber-kitchen.com/ is rated 4 stars in NetGuide (4/96).
Over 2,000 links, my personal collection of recipes, and a new
format...the most comprehensive food-related site on the www!

~-- * Origin: Usenet:Mimi's Cyber Kitchen (1:102/125.99)

Posted to MC-Recipe Digest V1 #538 by Bobbi Zee <zpegasus@tsrcom.com>
on Mar 23, 1997

MMMMM

-- Sean
___ MultiMail/Linux v0.52

--- Maximus/2 3.01
* Origin: Outpost BBS (1:18/200)

Hi Sean,

A light chicken stock might work as well.

I didn't think of that. Might be even better.

Chicken stock is one of my standard "keep on hand" things. There's
usually a jar of home made in the fridge. I also keep the "base" type on
hand for when I don't have the home made.

Rice would be a good side also. The nice thing about shrimp is that it cooks in a very short time. When we were first married, living on the coast, we bought some shrimp one night. I looked up cooking time in my Betty Crocker cook book, one that's a good over all reference, and it
said 10-15 minutes. (This is a first edition, c1950.) I knew that
didn't sound right so I checked it against a newer (mid 60s) James
Beard cook book. His said 3-5 minutes so that's been my standard ever since.

I usually let shrimp cook in the same time. 15 minutes would turn it
into shrimp flambA"!

More likely turn it into either shrimp mush or something hard as nails.
Best boiled shrimp I've ever had was at a place called "Mother's" back
in 2012 when we went to New Orleans for the Southern Baptist
Convention's annual meeting. Those shrimp just about melted in your
mouth--they were that tender. It was a big plate full too; Steve had to
help me finish it off.


---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... The Titanic was built by professionals... the Ark was built by an amateur!

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)