"Fattier options back on menu at food chains"
 

Some things just taste better. The fat is a minor problem with the
chains. The real problem is that it tastes aweful. If they ask me
(which they won't) they should focus on:

- Improve the buns - why not use some better breads and more variety
- Thicker\bigger patties is the way to go
- Use higher quality meat for the burger - this stuff is horrible
- Fry the fries in a combination of sunflower oil and rendered pork
lard (yummy)

>"Fifo" writes:
>
>Some things just taste better. The fat is a minor problem with the
>chains. The real problem is that it tastes aweful. If they ask me
>(which they won't) they should focus on:
>
>- Improve the buns - why not use some better breads and more variety
>- Thicker\bigger patties is the way to go
>- Use higher quality meat for the burger - this stuff is horrible

But then you'd be whining about the higher cost... why not bake the buns, and
grind your own burgers, and cook em your ownself... sheesh, what a lazy stupid
******* your mommy raised.




---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

In article , Fifo at
wrote on 1/20/05 18:28:

> Some things just taste better. The fat is a minor problem with the
> chains. The real problem is that it tastes aweful. If they ask me
> (which they won't) they should focus on:
>
> - Improve the buns - why not use some better breads and more variety
> - Thicker\bigger patties is the way to go
> - Use higher quality meat for the burger - this stuff is horrible
> - Fry the fries in a combination of sunflower oil and rendered pork
> lard (yummy)
>
If you want some insight into the industry, I recommend reading Eric
Schlosser's book, "Fast Food Nation," which covers the industry "from soup
to nuts," as the saying goes.

If you want a genuinely good burger, your best bet is to find a "non-chain"
eatery, like a diner, and try its burger offerings. Some will vary in their
creation of the burgers, with variable like taste, size, seasonings, etc,
along with the quality of beef that is used. In general, though, they'll
usually beat the chain burgers hands-down.

Since reading the book, I've gained a whole new insight into that industry.
It hasn't prompted me to stop eating at the likes of McDonald's, Burger
King, or Wendy's, but the book has provided a whole new take.

Dieter Zakas

In rec.food.cooking, Dieter Zakas > wrote:
> In article , Fifo at
> wrote on 1/20/05 18:28:

> > Some things just taste better. The fat is a minor problem with the
> > chains. The real problem is that it tastes aweful. If they ask me
> > (which they won't) they should focus on:
> >
> > - Improve the buns - why not use some better breads and more variety
> > - Thicker\bigger patties is the way to go
> > - Use higher quality meat for the burger - this stuff is horrible
> > - Fry the fries in a combination of sunflower oil and rendered pork
> > lard (yummy)
> >
> If you want some insight into the industry, I recommend reading Eric
> Schlosser's book, "Fast Food Nation," which covers the industry "from soup
> to nuts," as the saying goes.

> If you want a genuinely good burger, your best bet is to find a "non-chain"
> eatery, like a diner, and try its burger offerings. Some will vary in their
> creation of the burgers, with variable like taste, size, seasonings, etc,
> along with the quality of beef that is used. In general, though, they'll
> usually beat the chain burgers hands-down.

> Since reading the book, I've gained a whole new insight into that industry.
> It hasn't prompted me to stop eating at the likes of McDonald's, Burger
> King, or Wendy's, but the book has provided a whole new take.

> Dieter Zakas


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