- Files: GIF, JPG, PNG, Maximum:1000 KB, Thumbnails: 600x600 pixels
- Currently 1624 unique user posts. View catalogue
[ Return ] [ Entire Thread ] [ First 100 posts ] [ Last 50 posts ]
Posting mode: Reply [Last 50 posts][ Reply ]
866 posts omitted. Last 50 posts shown.
Expand all images.
|>>|| No. 5883
Why do a lot of people seem to rave about Nando's?
My friends think I'm a freak because I very rarely eat Subway or Nando's; as far I can tell it's just, not especially good quality, grilled chicken that has been marinated in peri-peri sauce. Am I missing something here?
|>>|| No. 12775
At least with a chippy you don't have to deal with all the leftover oil. Less than three quid for a very full belly isn't to be sniffed at.
|>>|| No. 12777
>The thing is, there are tons of places that walk that line: chippies, most takeaways, and Nandos all fall into the "convenience over capability" gap.
Thing with takeaways is that not many people have a way to deep fry stuff at home, especially if they're not willing to put a big pot of oil on the stove. Even making a burger or pizza at home is a bit of a hassle if you want loads of toppings.
I was very surprised when Nandos started retailing their sauces, as that's basically the only step missing in making it for yourself at home. I suppose it says a lot about their target demographic that it wasn't seen as a problem.
|>>|| No. 12778
"Even making a burger or pizza at home is a bit of a hassle if you want loads of toppings."
I'd say burgers are fairly easy, it'll take you a few tries before you get it right but these days I can do them in my sleep.
Other stuff like deep fried chicken, pizzas, fish and chips - they all fall into what I called the "convenience over capability" gap. In other words, if you really tried hard at home any half decent cook could make food a thousand times better, but they don't want to go to all that inconvenience.
My mother used to use an oven top deep fat fryer and even manage to do fairly decent chips, but even as a fully grown adult those things scare the bejesus out of me. One day maybe I'll invest in one of those new fangled air fryer things.
|>>|| No. 12779
You can't do proper fried chicken at home unless you're extremely brave, because you need a pressure fryer to get tender meat and crispy breading. If there's anything more dangerous in a kitchen than a pan full of hot oil, it's a pressure cooker full of hot oil.
|>>|| No. 12780
That's how my dad does his chips. He's northern you see. They are excellent.
|>>|| No. 12781
It's how my Nan used to do chips. Best ones I've ever tasted, especially with a lamb burger.
|>>|| No. 12782
>I'd say burgers are fairly easy
I'd agree they're easy but they're a fucking hassle, by the time you've made a small salad to shove in the thing, chopped gherkins, tried to make big mac sauce or whatever, bought the wrong size burger buns, and the american cheese that is only good on a burger, it's just a bit much, innit. Not to mention you can't really make the meat good unless you've got a screaming hot pan which stinks up the whole house.
There's many compelling arguments for making burgers at home, such as actually cooking it medium rare - good luck getting a restaurant to do that for you unless they're grinding meat to order - but at the end of the day, I'd rather just drive out to get a whopper or something.
I agree with everything else you're saying, I just can't be arsed to make burgers at home. When I'm at restaurants I'll only really order stuff that requires specialist preparation or hours of cooking time. People who order tagliatelle and pesto for twenty quid are utter mentalists.
|>>|| No. 12783
I know trying to phase out plastic means restaurants are now serving paper straws instead, but the one I had today must have had something else in it because the Pepsi started reacting to it the moment it came into contact with it; fizzing up and frothing out the top of the straw.
|>>|| No. 12785
That's just what paper straws do. The surface is slightly rough, which creates nucleation points for the dissolved CO2 to form into bubbles. It's the same principle behind those etched patterns in the bottom of some lager glasses, or that diet coke and mentos thing. You can try it yourself at home - pour a fizzy drink carefully into a spotlessly clean glass, then dunk a piece of paper towel into the liquid. It should suddenly and vigorously boil over with bubbles.
|>>|| No. 12786
My standard go to with burgers is mix mince, onions, garlic, an egg, whatever else the night before into burger shapes, then just do cheese, bacon, tomato the next day
Not difficult really.
|>>|| No. 12787
If I'm brought a fizzy drink and it doesn't fizz up like this then is that a sign it has been watered down?
|>>|| No. 12788
Fizzy drinks are just flavoured syrup and fizzy water, if they wanted to water it down they'd just add more fizzy water. The machine has a button for that, it would be silly for them to go over to a flat water source and add that.
|>>|| No. 12789
I've had Being A Dickhead's Cool stuck in my head all day. Thanks, lads.
|>>|| No. 12790
It's more a sign that the system they use for carbonation is acting up, most commercial operations will buy soft 'drinks' in syrup form and mix them on site.
|>>|| No. 12801
So who's looking forward to trying KFC's new fries?
|>>|| No. 12804
I didn't think there was anything wrong with the old ones, the problem wasn't the fries, it was their shite employees not bothering to chuck old stale ones out that had been wilting under the hot lamps for ages. When they're fresh out they're as good as any other.
|>>|| No. 12952
>Vegetarian customers at McDonald's across the UK have reported finding chicken nuggets in meals that are meant to be meat-free.
>The fast-food chain launched their spicy veggie wrap in early January, but restaurant staff appear to be struggling with the recipe. Its main ingredient is supposed to be a red pesto vegetarian goujon, but customers have been given chicken nuggets instead.
>It's been happening all over the UK.
|>>|| No. 12953
n1 maccys soyboys wont no wot hit em
That's a pretty awful blunder though, people are not only sensitive about their dietary choices but if you screw up ingredients like that it's only a matter of time before you end up putting a customer into anaphylactic shock. I think McDonalds has far too much on their menu these days to be honest, I prefer having a smaller selection that forces my hand a bit and doesn't leave the staff too overworked. I don't go there often but when I do, half the time I end up standing there like a dope when it's time to order because I haven't decided even after waiting in the queue. Somehow the 12 widescreen tvs they have above the counter don't help at all.
(A good day to you Sir!)
|>>|| No. 12954
I never actually know what to order at a McDonald's. At Burger King it's easy and I'll opt for the bacon double cheeseburger, unless there's a good offer on their app, but with Maccy's there's too many options to choose from and I'm never fully satisfied with whatever I go with.
|>>|| No. 12955
It seems odd to me that this has happened at all, let alone at multiple locations. The McDonalds system is incredibly simple, everything is labelled and procedures are drilled into everyone, don't forget this is a business built to be operated by minimum wage teenagers, by and large.
Presumably the vegetarian goujons look exactly like the chicken goujons that go into the wrap, and people have been loading the wrong thing into the wrong clearly designated receptacle. Knowing a bit about how menu design works for these behemoths, the blame here actually lies with someone in menu design or logistics.
Or equally possible is that they look the same and a batch was mislabelled and sent out to multiple sites, and maccy's are scared to admit as much.
Either way, this'll be a shitstorm for them. The industry as a whole is terrified of feeding people the wrong thing, particularly because, as you say, it's not hard to kill someone doing that. And someone, somewhere often catches prison time when that does happen.
|>>|| No. 12956
The Big Tasty is the best thing, but is not always on. I'll never not be happy with a Big Mac, though it doesn't really fill me up. I get 20 McNuggets AND a Big Mac when I'm pished.
|>>|| No. 12957
On the subject of maccies I'm not sure if it's part of growing up now in my mid 20s but the idea of it never appeals to me.
There'd be a time where I'd default to wanting one/eating it, then it became 'if there's nothing else around', then it became 'I'd rather do without.'
Hamburgers are still alright though.
|>>|| No. 12959
No, that's the bacon double XL.
Also, what's your point? Why even go to BK for a salad?
|>>|| No. 12960
They're similar to the chicken goujons, but it's quite easy to tell them apart. I suspect it's a training issue rather than menu design, but mislabelling is a possibility.
|>>|| No. 12961
I'd have thought the unhealthiest burgers on the menu would be those ones with onion rings on the top. Besides, it's a bit strange to be health conscious and go for a meal at Burger King.
|>>|| No. 12962
It could also be something like the order screens displaying similar names for the two, like SPICY WRAP C vs SPICY WRAP V. I've seen stuff like that happen before.
Or people at McDonald's are just thick.
|>>|| No. 12963
You're right. It's the Texas BBQ King, at least that's the burger with the most calories.
|>>|| No. 12965
The chicken is shipped from Thailand (or it was last time I checked) and I'm not sure where the goujons are made. They couldn't get mislabeled anyway, and the bags are different colours (bright green for the veggie option of course).
Wot I reckon it is with my extensive history of professional McDonalds service is that every wrap for the past few years has just had chicken in it, so some numpty went and put chicken in a wrap like they were used to. Force of habit is usually how mistakes are made due to the volume of food you have to assemble in the place.
It's still a bit of a joke because the veggie wraps should specifically be in brand new green boxes and the stickers aren't ambiguous.
The veggie wraps are shite anyway, the goujons are tiny compared to chicken selects even if they do taste alright.
|>>|| No. 12966
>The veggie wraps are shite anyway, the goujons are tiny compared to chicken selects even if they do taste alright.
My girlfriend has tried one and said there was too much space in the bun/wrap, which they'd decided to fill with shitloads of mayonnaise.
|>>|| No. 12968
I tried one of their Signature burgers today, probably the nicest thing I've had in a McDonald's but still not as nice as what you can get at Burger King. They gave me a free doughnut and cookie to apologise for how long it took to deliver our drive-thru order; it was 11 minutes from paying for it to receiving the food, which I didn't think was overly long but I won't say no to free food.
|>>|| No. 12969
Is it those burger patties that you get in the Grand Big Mac? They look a bit thicker on the posters but I'm not forking out my hard-earned takeaway money until I know for sure, god damn it.
|>>|| No. 12970
Not him but I can go check for you later as I'm a fat cunt and will probably want two burgers tonight.
However going off the pictures the Signature burgers look significantly thicker than the Grand Mac patties.
I'm not sure I want that, a thick well done burger is never that exciting, particularly when it's got filler in it (even just breadcrumbs).
|>>|| No. 12972
None of the burgers in Maccies have filler. They're all pure beef, although what grade of beef I'm not sure as they do look weirdly pink when frozen.
Signature patties are just used in signature burgers, I think the grand mac meat is something close to a quarter pounder in size.
|>>|| No. 12973
I suppose that should have occurred to me as everything is frozen.
Still, I don't think I want a thick well done burger. I will let you know later if it's shit.
|>>|| No. 12975
I disagree entirely.
There's a lot of practical considerations for serving minced beef at lower temperatures, and the FSA make it very, very hard to do so in a commercial operation, to the point that almost nobody actually does it in the UK. But I do believe that a thick burger made of good quality meat is far better around medium doneness. Well done hides a multitude of sins in less choice grinds, and is far safer, particularly in a commercial environment.
I think however if you have to have (or serve) a well done burger it should either be 'smash' style so you have a lot of crispy umami to make up for the loss of flavour from overcooking it, or you should simply serve thinner patties so the mouthfeel and overall flavour profile is less uniform.
I acknowledge and understand that as britons we've learned to fear anything (other than steak) that is served at anything less than well done, but considering we have the safest meat industry on the planet (now that BSE is dealt with, cough cough) it does seem a shame that we continue to eat, and legislate, as if we do not. We're one of the only countries in which you can entirely safely eat a raw egg, and our beef is similarly safe, though we certainly don't act like it. I understand it's hard for people to try things they've been taught will make them sick, or assume will, but I think that might say something about us as a society, are we just too unadventurous? We used to sew four animals together and eat that, whatever happened? The average brit is certainly less adventurous when it comes to food than almost any other european nation, but I really don't know why.
Medium rare pork is delicious too, by the way.
|>>|| No. 12976
>The average brit is certainly less adventurous when it comes to food than almost any other european nation
Is that really true? What's a good way to fairly compare number of foreign restaurants with other European countries?
We do have a lot and in my admittedly limited experience other European countries really don't.
|>>|| No. 12977
We have better restaurants but our home cooking is worse.
This is believed to stem from medieval times as we were far better at keeping produce fresher whereas those pesky continentals had to use things such as seasoning to make the taste of it going off. That and war rationing; there's nothing my uncle loves more than bland boiled food because that's what he grew up with.
|>>|| No. 12978
While you're right that we have restaurants from all corners of the empire, it's very much a "mile wide, inch deep" situation. Most menus are really rather predictable when it comes down to it. I'm not saying I dislike our cultural mix of restaurants, I'm not saying we don't have talented chefs and interesting ideas, we do - but even our innovation is rooted in the safety and comfort of traditionalism. For example, tripe or pig's feet were seen as fresh and trendy ideas a couple of years back, but they're simply ideas dragged up from eighty years ago. It's 'new' but still feels safe because Grandma used to eat it.
We do have lots of international restaurants, but whether they're homogenised chains or independents, the market dictates what they sell and it's a menu we can all write in our heads - french places do beef bourguignon, baked camembert, and mussels served in one of those black pots. Indian restaurants serve English curries and vague diluted versions of Indian dishes. Italian places do spag bol or carbonara with cream. Like it or not, it's all anglicised. The owners may be authentically from those countries, but they learned long ago that we don't want their food, we want their version of our food.
I don't want to paint too bleak a picture, we do have a lively food industry, I just think it's trapped in a box because the nation's palate simply isn't that broad.
Put it this way - for all the cooking shows on TV, the hundreds of hours a month of food content now - how many times have you seen someone make Scallops with black pudding and pea puree? We're just not that imaginative when it comes to food. You're spot on in that you don't see hundreds of greek/turkish/chinese/whatever restaurants in Paris, but it's also much more difficult to pin down what the average menu looks like in that city.
|>>|| No. 12979
I'll add too that if you live in London, you might disagree with me, as there are certainly more adventurous establishments there, and sometimes more authentic ones, due to the nature of the city. But stepping outside of that bubble, and it is a bubble even if it's a very large one, the country as a whole is a different story.
|>>|| No. 12980
Seem like reasonable responses, cheers lads.
I've definitely lived in a variety of bubbles that would expose me to a broad range of foods, so didn't want to make assumptions.
I wouldn't want to eat scallops with black pudding and pea puree though, that sounds very bland. You'd need something sharp to go with it.
[ Return ] [ Entire Thread ] [ First 100 posts ] [ Last 50 posts ]