Citing subtle notes of ethambutol and clindamycin, longtime McDonalds customer Chris Hingle reported Thursday that he could discern from the taste of his McChicken sandwich a definite change in the antibiotics the fast food giant uses in its poultry. This tastes way less ciprofloxacin-y than the McChicken did a year ago, Hingle stated after two bites of the crispy dollar-menu item. Its good and all, but I really wish theyd bring back the old macrolide blend with the dirithromycin and troleandomycin. Thats the taste I grew up with. Hingle later added that the Wendys restaurant chain seriously needs to find a better thickening and gelling agent if it hopes to sell him another Frosty. 