What happened to Burger King?

[Paulus]

I admit to eating and actually liking the BK double Whopper with cheese. Although once it has been devoured it is not long before i am peckish again. It is not very sustaining. Has anyone ever tasted a McDonald burger without all the goo they spray onto the burger? A plain burger is a tasteless piece of pap. the carton or wrapping would be as tasty.

 

[Fab Foodie]

Has anyone ever tasted a McDonald burger without all the goo they spray onto the burger? A plain burger is a tasteless piece of pap. the carton or wrapping would be as tasty.

Yep. As it's just beef with nothing else it really doesn't taste of much except well .... beef. A little salt and pepper transforms it however. Like much meat without any form of seasoning it can be remarkably uninteresting. Take some minced beef from the supermarket, make it into a thin burger without any additions and fry it in something like a Forman grill .... it'll taste much the same.

 

[vickster]

My cat has pancreatic insufficiency, the treatment for which is raw porcine pancreas so he gets digestive enzymes

But...It's extremely hard to get hold of, human butchers aren't allowed to sell it...now in the UK, a fair number of piggies are eaten, so where do all their pancreases end up? I'm going to guess at cheap sausages! Nom nom

I do like a Greggs sausage roll. Just wish they could try to serve the things hotter!

I'll go to Maccy Ds from time to time, like their caramel sundaes

Couldn't tell you the last time I had Burger King, let alone KFC, just never crosses my mind!

 

[stephec]

I've watched McDonald's and BK burgers being made, and they look very red as if it's mainly lean meat.

I love a BK bacon double cheese burger, although they went wrong when they stopped giving the chips a crispy coating a few years ago.

First choice though is a KFC two piece variety meal.

 

[vernon]

Nope..
Keep's me quite for at least 5 minutes.

A dozen would keep me quiet for five minutes.....

 

[vernon]

I used to like Wimpy.

I still do.

 

[mjr]

I've watched McDonald's and BK burgers being made, and they look very red as if it's mainly lean meat.

In the 1980s, they used to add red-brown colouring to the meat, I was told by someone who used to work for one of the colouring suppliers. I've no idea whether either still do.

 

[Arrowfoot]

Their business model is to sell the cheapest lowest quality product they can get away with at the highest profit margin.

Very nasty food which is bad for your health.

One of the main component of their business model and key to their margins are built around a highly automated and strictly regulated process with little wastage of material, time and effort. They also compete on good hygiene and food handling practices. They also have the might to buy reasonably good quality produce and products. Their issue is that their food is not exactly the type that doctors and nutritionist encourage health wise.

What they have done in recent years is cut down the size of their patties and portions to cut cost and we pay the price.

They also make a fortune on property capital appreciation and franchise fees.

 

[Brandane]

I do like a Greggs sausage roll. Just wish they could try to serve the things hotter!

I once asked about that in Greggs. Apparently they don't actually sell hot food (is it something to do with VAT?), but you might get lucky if it has just come out of the oven.

 

[subaqua]

Yup, I'm quite partial to the occasional Sausage and Egg McMuffin and their coffee is excellent.

Some amount of food snobbery on this thread!

Some !

And I did notice that a lot of comparisons /complaints are being made about services fast food. Which are overpriced compared to the high street.

 

[vickster]

I once asked about that in Greggs. Apparently they don't actually sell hot food (is it something to do with VAT?), but you might get lucky if it has just come out of the oven.

I was discussing this with a friend, we think the pasty tax has been done away with

 

[stephec]

In the 1980s, they used to add red-brown colouring to the meat, I was told by someone who used to work for one of the colouring suppliers. I've no idea whether either still do.

No, I've watched from the chunks of beef being ground and shaped, to going through the blast freezer and into a box.

 

[stephec]

One of the main component of their business model and key to their margins are built around a highly automated and strictly regulated process with little wastage of material, time and effort. They also compete on good hygiene and food handling practices. They also have the might to buy reasonably good quality produce and products. Their issue is that their food is not exactly the type that doctors and nutritionist encourage health wise.

What they have done in recent years is cut down the size of their patties and portions to cut cost and we pay the price.

They also make a fortune on property capital appreciation and franchise fees.

Agree on the portion sizes.

McDonalds are emergencies only for me, a few weeks ago I had a sausage and egg muffin for the first time in a few years, and couldn't believe how the thing had shrunk.

 

[Haitch]

They also compete on good hygiene and food handling practices. They also have the might to buy reasonably good quality produce and products. Their issue is that their food is not exactly the type that doctors and nutritionist encourage health wise.

When the horse meat scandal hit the fan a couple of years ago, McDonalds was held up as a model of how to do things properly that everyone -- including top-nosh restaurants -- could learn from. Reading that their HACCP systems were just about the best in the country gave my food prejudices the flame grill treatment, but that´s just desserts for my being a snob.

 

[Arrowfoot]

McDonalds are emergencies only for me, a few weeks ago I had a sausage and egg muffin for the first time in a few years, and couldn't believe how the thing had shrunk.[/QUOTE]
Not even sure why they still call it Big Mac.