What happened to Burger King?

[mustang1]

I used to like Wimpy.

 

[mjr]

I used to like Wimpy.

Why don't you now?

 

[mjr]

Wetherspoons buy the same beer from the same suppliers as everyone else. They just buy a hell of a lot so they get really good prices. And they adopt a low margin, high volume pricing model

Unless you can provide evidence to the contrary of course

One of the two in Lynn used to block a cycle route to unload and they leave the truck open. Yes it's the same beer but it is a lot earlier than another local pub that has the barrel visible from the bar. I assumed that was part of their deal but maybe it's just some suppliers giving them the oldest stuff because they've been screwed down on price and Wetherspoons will probably sell it quicker than many pubs anyway.

I see you don't dispute the food is processed truck drops though

 

[NorthernDave]

BK hasn't been the same since they stopped selling the Mushroom Double Swiss.
That said I try and avoid fast food places unless there is no alternative. The smell of cooking fat that frequently wafts around the BK on York Rd can be truly terrible...

PS, Wendy's was a cut above McDs or BK, but they sold their UK operation to the Golden Arches a few years ago.

 

[swee'pea99]

Fast food outlets do not include salad

What? Every Big Mac has a slice of gherkin. Gherkin's salad. It's green & everything.

 

[mustang1]

Why don't you now?

Quality and service gone down hill.

 

[Kajjal]

[QUOTE 4158369, member: 45"]Why do you think that the product is cheapest, lowest quality?[/QUOTE]

Its how they work, KFC and the rest are exactly the same.

 

[Moon bunny]

[QUOTE 4158369, member: 45"]Why do you think that the product is cheapest, lowest quality?[/QUOTE]
McD's own website:

Here at McDonald’s UK we use whole cuts of 100% beef from the forequarter and flank...

So not necessarily dog quality from the knacker's yard, but not rump steak-which would be wasted in burgers-either.

 

[Fab Foodie]

Its how they work, KFC and the rest are exactly the same.

You'd be wrong.

 

[Fab Foodie]

McD's own website:

So not necessarily dog quality from the knacker's yard, but not rump steak-which would be wasted in burgers-either.

Agreed.
There's nothing wrong with the 'quality' of flank or fore-quarter per se, it's just fattier (also depends how it's cut) and tougher than steak. As such it's ideal for burgers, pies, stews, minced beef where long cooking for flavour development is needed, steak would be somewhat of a waste.
People really need to understand this stuff better. A trip to a decent butcher might provide a good education.

An example is the forequarter beef that goes to a fast food chain is the front end of the very same 'cow' that provides the steaks for a major retailer ... This is how the animal gets used, the quality of the carcass and preparation is the same for both retailer and burger chain.

 

[Globalti]

Whaaaaa? You mean to tell me there's lean meat in burgers? I bow to your experience in food technology but I genuinely thought burgers, like sausages, were made from a slurry of the unwanted bits of the carcass with fillers and binders.

I've always believed that in France burgers were a different, er, beast, and you could safely eat them "saignant" as they are made from proper steak.

Edit: I was once invited for lunch by our junior sales guy in Nigeria; he took me to Mr Bigg's, which was the first fast-food place in the country. Hygiene wasn't much understood and the burger was green in colour, tasted of disinfectant and had bits of gristle and hairs in it. Not wanting to cause offence I ate it and sure enough, was up all night with a dicky tummy. Things are a lot safer now since South African fast-food chains have entered the market and even the Lebanese are beginning to get established with shawarma places.

 

[Fab Foodie]

Whaaaaa? You mean to tell me there's lean meat in burgers? I bow to your experience in food technology but I genuinely thought burgers, like sausages, were made from a slurry of the unwanted bits of the carcass with fillers and binders.

I've always believed that in France burgers were a different, er, beast, and you could safely eat them "saignant" as they are made from proper steak.

Edit: I was once invited for lunch by our junior sales guy in Nigeria; he took me to Mr Bigg's, which was the first fast-food place in the country. Hygiene wasn't much understood and the burger was green in colour, tasted of disinfectant and had bits of gristle and hairs in it. Not wanting to cause offence I ate it and sure enough, was up all night with a dicky tummy. Things are a lot safer now since South African fast-food chains have entered the market and even the Lebanese are beginning to get established with shawarma places.

I can speak from what I know but major players use only ground forequarter beef, no filler, no binder, no slurry.

 

[Lonestar]

[QUOTE 4158242, member: 76"]I ran the London Marathon years and years ago. I was getting the train home and stopped at 'Casey Jones', which were like BK but in railway stations, anyone remember them?

It was the best burger I have ever eaten after the morning I had had![/QUOTE]

Used to be one at Waterloo which now ironically is Burger King.

 

[Jody]

We had a Burger King for junk food Friday last week after it was voted as the favourite. Work was picking up the tab otherwise I wouldn’t have been too fussed. I’m not averse to fast food but thought it was absolute rammel and it pains me to say it but would have prefered McD’s over BK. They have definitely gone downhill since I last eat there which was a good few years ago. It will be many a year until I eat there again.

 

[pplpilot]

Fast food chains get a bad wrap, and rightly so in most cases, what seems to be missed in similar discussions is the new hight street menace, Greggs!
seems to me that every town has more than one in the same street. At Breakfast, lunch and tea it never ceases to amaze me the queue of people getting bakes and sausage rolls , seems a staple diet of most school kids too. I'd hazard a guess the nutritional 'value' of a Greggs sausage roll isn't far behind a bigmac