Check your sources.
Agreed. The burgers are ok, and yes very greasy, but I like their fries and how they're done.I like the Five Guys fries. I've seen them taking whole potatoes and slicing them before throwing them into the deep fryer.
the dark meat tastes better anyway. Never understood the fascination with the breast.This was in the early 1970's. While I haven't bought a bucket of KFC chicken in decades, that does explain those mystery pieces in the bucket. I suspect these days KFC doesn't even buy whole chickens and cut them up in the restaurants, I suspect they come in pre-cut.
Raisin Cains, In and Out:I find Raising Cane's overrated. Always see a lengthy drive-through line full of people who are intent on ravaging their digestive tract with cafeteria-quality food. The "Raising" title is accurate though: raising cholesterol, acid reflux, risk of cardiovascular disease, diabetes induced neuropathy, and probable chance of poltergeists and/or vengeful spirits. I don't have a Yelp account, so please allow me to give them the poison pen here in the Disney message boards.
the dark meat tastes better anyway. Never understood the fascination with the breast.
I find McDonald's fries the pinnacle of fast food fries when done right. I've had ones that were under a heat lamp too long and became soggy. But I've never really had In-N-Out fries that I thought were ideal. My wife loves them though. I've had fries at Burger King and Wendy's that I found better than In-N-Out fries. They're more consistent than other fast food fries (because they never go under a heat lamp and are strictly timed with one employee devoted to the task) but I still find them limp.Compared to other fast food equivalents, I consider them good. This isn’t high end dining.
the dark meat tastes better anyway. Never understood the fascination with the breast.
The McNuggets tasted so much better when they were made with dark meat instead of this white processed filler that I'm not even sure can be called chicken.
In-N-Out has great fries? What they use (Kennebec potatoes) are totally unsuitable for the way they cook them. They're soft unless one asks for them well done, and then they have about the consistency of a potato chip.
Those are good potatoes they use, but they need to be double fried. I had Kennebec fries that were slightly crispy on the outside and soft on the inside.
Maybe they did that in the past (my husband swears they used to cut a whole breast into 3 pieces in the 80's which would create 9 pieces instead of 8), or maybe they do that in Canada, but they certainly don't now in the US. I do at home, though. It makes for better fried chicken with more even cooking to cut the breast into pieces. Of course, at home, I'm not charging by the piece.
I'm not saying that Starbucks can't be expensive, but a tall (12 ounce) cup of brewed coffee there costs $1.95.I agree with Starbucks (it has a drive through) $5 for a cup of coffee... pass
ALWAYS ask for well-done fries at In-N-Out! Animal Style too if you really want to get crazy.
I've done that before, but then it gets kind of weird. Have you ever seen those little overcooked pieces in McDonald's fries? Often they're just the really thin pieces that just overcook and/or were leftovers from the last frying?
Have to agreeChick Fil A. It's as over rated as it gets. Their sandwich is mediocre and it's a sodium bomb. Nothing special whatsoever.
Many McDonald's started renovating much after many other chains were doing it. So what you say doesn't hold much weight. Also, adding kiosks is hardly innovative. But that's a different conversation. McDonald's is also massively franchised. So it's all depending on who owns that particular one or more to make them relevant. All in all, if you look at a menu, you start to realize why it's like putting lipstick on a pig.That's interesting because from what I've seen in Ontario they've certainly tried to evolve as much, perhaps moreso, than competitors. They'd largely renovated locations to make it more inviting to sit and eat (somewhat irrelevant right now of course). They added touchscreen kiosks, and moved to a ticket system that - in theory - increases the speed of their assemble-to-order process (it doesn't, but it speeds up the ordering part of things). Bakery items for people that just want a croissant. Their app is not bad.
If you go by that theory, then White Castle would technically be the benchmark. It's all innovation from other chains from there.I still think of them as the benchmark, that "rated" place you're comparing the other restaurants to.
This may well be a Canada/US thing. Sort of like how A&W is vastly different in the two countries.Many McDonald's started renovating much after many other chains were doing it. So what you say doesn't hold much weight. Also, adding kiosks is hardly innovative. But that's a different conversation. McDonald's is also massively franchised. So it's all depending on who owns that particular one or more to make them relevant. All in all, if you look at a menu, you start to realize why it's like putting lipstick on a pig.
Yeah definitely. It's actually kind of strange that we're 150+ comments in but no one has thought of White Castle as overrated. There must be someone who dislikes their burger so much that they think of it as overrated.If you go by that theory, then White Castle would technically be the benchmark. It's all innovation from other chains from there.