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|>>|| 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. 14017
No, but people probably expect their egg sandwich to have fewer calories than a big mac, and Oliver has worked hard to promote that belief.
|>>|| No. 14018
Why? I've never had an egg sandwich on the basis of how it compares to a Big Mac. Surely the benchmark should be other prepackaged sandwiches.
|>>|| No. 14019
Maybe you're in a motorway service station and you have a choice between eating at mcdonald's or buying a sandwich from the shop next to it. As this is where he sells his sandwiches it's not exactly a stretch.
|>>|| No. 14020
I don't think that anyone expects a Turkey Twizzler or a chicken nugget to be healthy. They may well expect food being sold under the Jamie Oliver brand to be healthy, given that he has spent most of the last decade banging on about healthy eating.
Looking at the food that Jamie Oliver makes, sells and promotes lays his hypocrisy bare - it's not about nutrition, it's about a classist notion of "good food" and "bad food". The "shit in a tray" ready meal that Oliver says you shouldn't be eating is almost certainly better for you than the recipe he suggests you cook instead.
|>>|| No. 14021
Don't see a problem with the gravy at all, gravy's just overcooked bits mixed with seasonings and stock. If you had to cook the equivalent of 10 roast dinners a day, I assume that would be busy for a fried chicken place, your pans will probably have a massive clump of cooked bits stuck to them. Why waste taste? (which is what she said)
Proponents of "nose to tail" eating are mysteriously horrified at mechanically recovered meat shocker. It's always been more to do with class, snobbery and being holier-than-thou than anything else.
The production of foodstuffs from every last particle of profitably/worthwhile recoverable meat from a carcass should be the very epitome of "nose to tail," but apparently only liver from a rare breed of chicken that gets wanked off daily by diligent farmhands after being hand fed grapes will do.
|>>|| No. 14022
>It's always been more to do with class, snobbery and being holier-than-thou than anything else
Fuck, everything really is about class, isn't it?
|>>|| No. 14023
I always assumed the point of shocking people with the process that makes the food is because the food's unhealthy. Pâté is also unhealthy but nobody really eats it in the same quantities as fast food generally is, can be, or is marketed to be. You put a smear of it on bread, you don't eat a box of deep-fried pâté nuggets.
The process of creating any animal product for consumption is going to be extremely unpleasant if you go and see it happen.
|>>|| No. 14024
Yeah, you're a fucker who's destroying a planet getting every last scrap from the bottom of a processing vat or MRM, but I can afford to have said wanked off chickens whose production model is absolutely, completely unattainable to be affordable to more than half the population, unless the entire countryside were dotted with small chicken coops every 50 or so yards. Have a look at yourself! Using all that extra energy to get a few more kilos of reformed chicken kievs! Disgusting peasant.
My experience of working with poultry informs me that free range barn chickens are absurd. Thousands upon thousands of birds in a shed with open gates on the side, and barely ten or so move further than 10 yards. Being open to the air has about the same chance of the birds testing positive for bird flu anyway, wild birds shitting near them is just as likely to pass on pathogens as birds kept inside with (defined by DEFRA) reasonable stock density.
|>>|| No. 14025
>you don't eat a box of deep-fried pâté nuggets
Oh I can assure you I would though.
|>>|| No. 14026
>you don't eat a box of deep-fried pâté nuggets.
Heston Blumenthal might serve a single pâté nugget as part of a 13-course tasting menu.
|>>|| No. 14180
Burger King fries are always a disappointment.
|>>|| No. 14181
Frankly, I don't know how they manage to stay in business. You get a better burger than maccies but you're paying twice as much for the privilege with worse sides and usually your pop comes in a plastic bottle. They managed to reverse their decline through franchising all their restaurants but I still don't get what benefit that gives the consumer when the menu is deliberately standardised to a few items and there's not much scope elsewhere for local innovation.
You could just buy extra burger off the savers menu from maccies and have an altogether cheaper and more satisfying meal. If you still prioritise the burger over cost then you have Five Guys or one of the multitude of other more premium choices.
|>>|| No. 14186
I was being fascetious. They still exist, but their history of how they tried, failed, and somtimes succeeded is fascinating. It's like the McDonalds that never was which still crops up in the least expected places.
|>>|| No. 14188
Wimpy feels like a relic of the 50s to me. Its the sort of place you should only get up at the far north end of the A1(M), in a crappy little wooden shack service station. You can imagine loads of mods pulling up there on scooters back in the day, like today's chavs in Corsas in the Maccies car park.
I like things that give you a window into the past like that. The more things change, the more they stay the same.
|>>|| No. 14189
That's what I'm saying. Wimpy is the Post-Brexit burger chain that British people deserve.
Let's bring back Mods too while we're at it.
|>>|| No. 14190
I tried eating in Wimpy's the other year, it's McDonald's tier burgers at the price of Burger King, which they compensate for by giving you more of the chips and an entire onion in the bun.
|>>|| No. 14191
Do you ever wonder if a Little Chef and Wimpy ever took time out under their cloaks and huddled to remember the good times?
|>>|| No. 14192
The thing I don't get about burger places like McDonalds, Burger King, Wimpy, whatever the other ones are, is:
How come they all taste totally empty? The burger itself is always like cardboard, and the flavour only comes from the sauce and cheese. They charge you a fiver for a burger and some chips but a plain old fashioned quarter pounder cheeseburger for £2 from the dodgy burger van outside B&Q is infinitely tastier.
Why isn't there a burger chain that just sells burger van burgers? No fuss, no fancy shit, they just ask you if you want onions or not and you put your own sauce on, and that's it. It'd instantly become my favourite.
|>>|| No. 14193
They used to sell tasty thing, but being a multinational got them attention to "health". Trans-fats, fat in general then sugar, you name the health story of the season. It's not that they couldn't have made a healthy burger that also tasted great but that the machine they built wasn't adaptable enough to make the change while maintaing taste. Meanwhile burger vans and smaller outfits don't have to care about PR, they can make what sells. Largely to people who get that buying a burger from a a burger van is is an indulgence.
There's an array of burger places around that try and do the "dirty burger" you describe, London is full of them and some of them have spread. The problem always is that a franchised setup will never be a joy driven enterprise.
|>>|| No. 14195
Several of them are hidden chains (franchising isn't all about branding) or just sell the whole sale crap. The latter can work but let's be real: this is a nuanced discussaion about how fast food places work.
|>>|| No. 14196
Much of the taste of a burger van burger comes from the fact that the griddle is never properly cleaned and the burger patties are full of additives, flavourings and a lot of heart (literally). Multinational chains can't get away with that sort of thing.
McDonalds and Burger King brag about their burgers being 100% beef, which is probably necessary given the public suspicion about fast food but makes for a worse burger.
|>>|| No. 14197
I wonder if you could make an international burger corporation with heart. Just get enough money together and make a good burger company ignoring all the bullshit only a few snivelling whiners actually care about.
Make it a big success so that when the government tries to pressure you into ruining the taste you can just tell them to get bunned. Like employment law but for food standards. Maybe you would lose a few markets nobody cares about like Iceland but it would only win you followers in places like America.
|>>|| No. 14198
>I wonder if you could make an international burger corporation with heart.
I'm not sure heart makes a particularly good burger.
|>>|| No. 14199
Oh sweet summer child, can you really say you've eaten a burger if you've not pulled an aorta from one at least once? Heart meat is delicious.
|>>|| No. 14200
Beef heart is quite stringy and tough as a whole cut, but it's packed with flavour and adds structure and bite to minced meat. Rusk is basically flavourless, but it stops the juicy, flavoursome fat from dribbling out all over the grill. Prime cuts of beef have tender muscle with a marbling of fat, but in a burger you can just use lean trimmings and fat trimmings to achieve the same effect and you can use more flavourful visceral fat.
A good burger is like alchemy - the cheap crap actually makes the burger taste better if you combine it correctly. The ultra-economy burgers with pork or mechanically reclaimed chicken are a bridge too far, but there's a sweet spot near the bottom of the market. Upmarket chefs wank on about nose-to-tail eating and using tasty but gruesome cuts, but your local burger van has been at it for years.
Also, MSG is magic and you should buy a big bag of it right now. It makes everything taste richer and meatier. While you're at it, get a bottle of liquid smoke.
|>>|| No. 14201
>Upmarket chefs wank on about nose-to-tail eating and using tasty but gruesome cuts, but your local burger van has been at it for years.
Certainly yer genuine animal product, innit.
>While you're at it, get a bottle of liquid smoke.
I've never had a liquid smoke that didn't taste synthetic. There are ways to make your food smoky, that's not one of them.
|>>|| No. 14202
>MSG is magic
Indeed. Shame the cute panda bottles are difficult to find over here, I can't be arsed dealing with bags of crystalline powder in the kitchen. Maggi seasoning is a good second option but less versatile than pure MSG.
On a side note Ajinomoto has a really interesting corporate history and makes all kinds of weird and wonderful chemicals. The ongoing lacking supply of game consoles/CPUs/GPUs is rumoured in part to be due to a shortage of a substrate widely used in semiconductor manufacturing which they have a monopoly over.
|>>|| No. 14203
>While you're at it, get a bottle of liquid smoke.
Good heavens lad, we've got to have some form of standards. The stuff is rank.
|>>|| No. 14246
What if you don't know you're eating it?
Can you get someone to spike you? Unless this is some commonplace thing of which I'm ignorant.
|>>|| No. 14390
>Indeed. Shame the cute panda bottles are difficult to find over here, I can't be arsed dealing with bags of crystalline powder in the kitchen.
Just pour it from the bag into a jar of some sort. Same as you might do with sugar or flour.
|>>|| No. 14391
> Also, MSG is magic and you should buy a big bag of it right now.
MSG is great for sprucing up a dish, but it's one of those ingredients where getting the amount correct is much better than overdoing it. A 250g bag should last you a couple of weeks at least. I find that if a dish calls for salt, using half the amount of salt and about a quarter the amount in MSG works quite reliably. There isn't really a savoury dish that doesn't benefit from a pinch of MSG, even if the ingredients are already rich in it.
|>>|| No. 14461
>If you ever saw the episode of Who's the Boss on the BBC about Brewdog a few years back you'd have seen how the owners are a pair of monumental bellends.
Former BrewDog employees have accused the craft beer company and its co-founder James Watts of fostering a “culture of fear” where workers were regularly bullied, insulted and “treated like objects” by senior staff.
The open letter, signed by 61 former workers, also alleges that senior staff at the fast-growing Scottish brewer pushed workers to cut corners by ignoring health and safety guidelines or on occasion bypassing customs checks when shipping beer overseas.
“Growth, at all costs, has always been perceived as the number one focus for the company,” the letter alleges. “Being treated like a human being was sadly not always a given for those working at BrewDog.”
There's a turn-up for the books.
|>>|| No. 14462
Not surprising at all, their entire "we're cool punks who are your mates" marketing has always been very obviously bullshit, even before I knew the founders were posho cunts. And a quick look on their wikipedia page, the 'controversies' section is pretty fucking lengthy.
|>>|| No. 14463
I'm sure they're no worse than most other companies.
>the Portman Group ruled that the labelling for Pink IPA breached Portman's Code of Conduct, upholding complaints from members of the public that the phrase "Beer for Girls", used on the packaging, was likely to appeal to under-18s.
See? It's a storm in a teac-
>In a statement responding to the ruling, BrewDog dismissed the Portman Group's findings, saying "We’re as bothered about this Portman Group ruling as we are any other – that is, not at all."
God, what utter wankers.
|>>|| No. 14469
If Brewdog were punks wouldn't they be making battery acid high strength cider?
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