Topic: Most edible fast food (Read 22709 times)

the asshole you hate · « **Reply #160 on:** October 31, 2010, 09:31:45 AM »

i don't think you people even realized it was fast food when you were stuffing your faces with it in san diego

yeah it's fast food

i know i know it's the greatest food ever and you wouldn't think it's unhealthy

i know they deep-fry raw, never frozen potatoes in seconds to make hot, fresh, salty and delicious fries that always taste awesome

i know you can order up to (infinity) patties and (infinity) cheese(s) by saying "i'll have a(n infinity)-by" and they will simply add a dollar for every extra patty and cheese

and yes

of course

i know they take awesome thousand island mixed with real mayo, dollop it onto every bun and add fresh iceberg lettuce, two slices of tomato and onions to every burger

and yes of course there is the animal-style and the secret menu and the real ice cream shakes and the fact that nobody has ever ever complained about an in n out burger

i know all that, but it's still considered 'fast food' and should be on the list

Brentai · « **Reply #161 on:** October 31, 2010, 10:08:08 AM »

Quote from: G on October 31, 2010, 09:31:45 AM

and yes of course there is the animal-style and the secret menu and the real ice cream shakes and the fact that nobody has ever ever complained about an in n out burger

I complain about their burgers almost every time, actually. Something about the way they always seem to mix too-hot meat and too-cold vegetables is extremely unpleasant.

Also, it's owned by crazies.

the asshole you hate · « **Reply #162 on:** October 31, 2010, 10:34:20 AM »

they're only crazy if they have an audience

TA · « **Reply #163 on:** October 31, 2010, 11:19:27 AM »

You say "never-frozen" like that's a benefit in the fry-making process. We make a lot of fries here, and the best batch we ever did involved blanching in water and vinegar, frying lightly, freezing, then frying more heavily the next day. The formation of ice crystals damages the cell structure, making the release of steam a lot easier and the final fry a lot crisper and better.

Fortinbras · « **Reply #164 on:** October 31, 2010, 11:22:15 AM »

Yeah, dropping raw potato directly into oil is just lazy, and produces subpar french fries. Blanching be essential, yo.

Mongrel · « **Reply #165 on:** October 31, 2010, 02:07:04 PM »

Today I ate at what has been deemed by several folks and news sources as the most unhealthy restaurant in Canada. Perhaps hyperbolic, but if they're not the worst, they're right up there. I had never been there before, in spite of my love for grease and salt and the fact that they are only a few blocks away from my apartment, because even I figure that some things are "Just too much, man. You know?".

I only had a "regular" burger (as opposed to any of the giant-oversized fast food arms marquee offerings), and it wasn't bad, but what struck me most was the price. For $7 - the same price as a high end burger at any regular fast food joint - you can get a burger of reasonable quality, so disturbingly large you won't need to eat anything else all day. I didn't even get any fries or anything.

Unless you're my rail-thin Asian friend (who went so far as to order the Pierogie Poutine, for god's sake), who decided that the regular 8 oz burger was okay, but next time he was going to grab the 24 oz one, which should be "more his size of meal".

O________o

François · « **Reply #166 on:** October 31, 2010, 02:15:48 PM »

Quote from: Mongrel on October 31, 2010, 02:07:04 PM

the most unhealthy restaurant in Canada

Quote

When james mckinnon, the for-mer maitre d' of the pricey and now-defunct steak house Houstons', decided to open his own place two and a half years ago, he didn't want what he describes as a frou-frou place. Instead, he opened a Tulip-style diner on one of the roughest corners in town. When hiring his first cook, he asked the applicants if they could fight."I can't teach someone to fight, but I can always teach somebody how to cook," explains the affable McKinnon...

Well, now we know where Saxton Hale eats lunch.

Büge · « **Reply #167 on:** October 31, 2010, 06:58:01 PM »

Quote from: Fortinbras on October 31, 2010, 11:22:15 AM

Yeah, dropping raw potato directly into oil is just lazy, and produces subpar french fries. Blanching be essential, yo.

What, seriously? No wonder my sweet potato fries end up soft. Not that I mind, they're still yummy.

TA · « **Reply #168 on:** October 31, 2010, 11:18:34 PM »

Put sliced potatoes in pot, add some number of quarts of water. Add one tablespoon of distilled white vinegar per quart of water you put in. Bring to a boil, with potatoes in the water, and then boil for ten minutes. Drain potatoes on paper towels. Then you can start to fry them.

Though sweet potato fries might work completely differently, I have no idea.

Büge · « **Reply #169 on:** November 01, 2010, 05:33:01 AM »

Well, I don't actually fry them, I just toss them in oil and sea salt and put them in the oven.

Classic · « **Reply #170 on:** November 01, 2010, 08:44:07 PM »

How hot do you get the oven then?

EDIT:
I mean, you are approaching deep-fry temperatures, right?

Büge · « **Reply #171 on:** November 02, 2010, 05:42:09 AM »

450°F.

Ziiro · « **Reply #172 on:** November 02, 2010, 05:06:32 PM »

I ate a McRib. It was okay.

It can now disappear for a decade and some change again.

Classic · « **Reply #173 on:** November 02, 2010, 07:02:49 PM »

Quote from: Büge on November 02, 2010, 05:42:09 AM

450°F.

Well, according to random cooking website that I've misplaced, that's deep fry temperature. You say you get them soggy like microwave fries anyway?

Büge · « **Reply #174 on:** November 02, 2010, 07:54:23 PM »

No, just soft.

TA · « **Reply #175 on:** November 02, 2010, 08:11:50 PM »

They're soft because you're heating the oil with the potato. What makes deep-fried fries crispy, among other things, is the fact that they're tossed cold into oil that's already 450°F, so the outside flash-fries and gets that delightful crunchy layer. The solution is to stop making oven fries, because they're always gonna have the gross soppy texture of a 90 year old's dick.

Classic · « **Reply #176 on:** November 02, 2010, 08:20:20 PM »

I have the most viagra'd dick TA. Do not be making such broad, sweeping generalizations about my broad, sweeping dick.

Also, isn't that what Buge said he was doing?
I guess that would explain it. My not-at-all-a-gourmand brain can't think of anything else that might be causing these problems other than me seriously misunderstanding potatoes.

Brentai · « **Reply #177 on:** November 02, 2010, 09:08:02 PM »

Ovens do not work that way.

Ted Belmont · « **Reply #178 on:** November 04, 2010, 08:36:59 AM »

CBW, your food is delicious, but your taste in music is atrocious.

Disposable Ninja · « **Reply #179 on:** November 04, 2010, 11:44:04 AM »

When I searched for CBW, I got Chemical-Biological Weapons.

Looks like an apt description!

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Author Topic: Most edible fast food (Read 22709 times)