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Parmo-001.jpg
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>> No. 9881 Anonymous
3rd September 2013
Tuesday 5:27 pm
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What do you think of Parmos
Expand all images.
>> No. 9882 Anonymous
3rd September 2013
Tuesday 5:31 pm
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I don't understand why they're always the most expensive thing on the menu. £8.45 for one? Really?
>> No. 9883 Anonymous
3rd September 2013
Tuesday 5:43 pm
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>>9882

Because it's a massive slab of chicken or pork covered in cheese, none of which is cheap. North Yorks trading standards tests found that a parmo and chips contained 2600 calories and 155g of fat - more than twice that of a large haddock and chips.
>> No. 9884 Anonymous
3rd September 2013
Tuesday 6:18 pm
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Christ, that looks unhealthy.

Still would.
>> No. 9885 Anonymous
3rd September 2013
Tuesday 6:21 pm
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Rank.
>> No. 9886 Anonymous
3rd September 2013
Tuesday 6:48 pm
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Absolutely vile, fucking smoggies
>> No. 9887 Anonymous
3rd September 2013
Tuesday 8:03 pm
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munchy box.jpg
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I'd rather have a munchy box. I'm definitely trying one if I ever find myself in Scotland.
>> No. 9888 Anonymous
3rd September 2013
Tuesday 8:12 pm
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I want to do something really fucking shameful.jpg
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Phwoar.
>> No. 9889 Anonymous
3rd September 2013
Tuesday 8:35 pm
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>>9887

That looks really good.
>> No. 9891 Anonymous
3rd September 2013
Tuesday 11:25 pm
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>>9887
I assume thats for 4?
>> No. 9892 Anonymous
4th September 2013
Wednesday 12:15 am
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07 Burger King - Whopper_B1[1].jpg
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>>9889
That's because it's clearly a burger from Advert Land. It won't really exist.
>> No. 9893 Anonymous
4th September 2013
Wednesday 1:11 am
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>>9883

Chicken breasts are cheap as fuck when you're buying frozen bulk, about 80p a breast, and parmos are usually one breast hammered out flat. A 10kg block of cheddar is around forty quid, and that's enough cheese for 60 or 70 parmos. They're no more expensive to make than, say, fried chicken, and you can get an eight piece family box for the same price from most places. I also suspect there's a supplier somewhere that sells the parmo chicken specifically, as every one I've ever had has had the same square pattern cutout.

Takeaways make a shitload of profit on most items, far more than proper restaurants. As for my opinion of the dish itself, it's something I frequently crave, but when I order it I take about three bites then I'm done.
>> No. 9894 Anonymous
4th September 2013
Wednesday 2:03 am
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>>9882
All about the Whammy Buyguh.YOU FAGGOT-FUCK NIGGER
https://www.youtube.com/v/XkwQ6EjLdMQ
>> No. 9895 Anonymous
4th September 2013
Wednesday 9:03 am
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They look delicious, if I ever find myself up north I'd probably buy one.
>> No. 9896 Anonymous
4th September 2013
Wednesday 9:28 am
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>>9892
Oh come on. Whenever I go to Burger King the burgers that come in boxes will look far closer to what's on the left than on the right. Sure the placement of ingredients won't be as neat or look so perfectly fresh, but so what. The picture is of a Crazy Whopper by the way, sold in Japan. Those are ghost peppers.

What the fuck is this? Did McDonalds pay for this article?
>> No. 9897 Anonymous
4th September 2013
Wednesday 1:02 pm
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>>9896
>>9892

The problem I have with them is no matter what they look like they still taste like shit. Terrible meat, sugary damp bread.
>> No. 9898 Anonymous
4th September 2013
Wednesday 1:09 pm
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>>9897

Fuck you. I'm off to BK's just to prove you wrong.
>> No. 9899 Anonymous
4th September 2013
Wednesday 1:14 pm
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>>9893

What do take aways make more profit on the food than restaraunts?
>> No. 9900 Anonymous
4th September 2013
Wednesday 1:23 pm
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>>9899

Less staff, more customers. Do the maths.
>> No. 9902 Anonymous
4th September 2013
Wednesday 2:39 pm
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>>9900

... and less rent, licenses, other assorted overheads.
>> No. 9903 Anonymous
4th September 2013
Wednesday 5:14 pm
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>>9902
Not forgetting a generally intoxicated customer base who expect to pay a fiver for something fatty and filling after a night on the lash. It's a bit of a ritual for me and my mates, and I suspect many others, whenever out.
>> No. 9904 Anonymous
4th September 2013
Wednesday 5:43 pm
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>>9903
And they can take advantage of the lashmates with Down's.
>> No. 9905 Anonymous
4th September 2013
Wednesday 5:49 pm
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>>9903

I'm a stingy cunt and just get chips.
>> No. 9906 Anonymous
5th September 2013
Thursday 10:54 am
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>>9898
What do you get, out of curiosity? I've always gone for the bacon double cheeseburger but it tastes like shit these days. I've tried a few of the other ones and they're even worse, it's like eating greasy wet cardboard flavoured nothingness. The fries used to be fucking delicious too and now they just taste bland, even when I add salt.

The last time I was in a BK a couple of months ago I swore I'd never eat in one again (not by my own choosing, anyway), it was that bad. It's not like the meals are even that cheap, you're not far off the price of a far more substantial pub lunch.
>> No. 9907 Anonymous
5th September 2013
Thursday 11:20 am
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>>9906
>It's not like the meals are even that cheap, you're not far off the price of a far more substantial pub lunch.

This is the most confusing thing about the big fast food outlets for me. They're simply not cheap at all. There's a street of cafes around the corner from my nearest BK, all of which serve much better food for about £1 or £2 more.
>> No. 9908 Anonymous
5th September 2013
Thursday 12:09 pm
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>>9906
I find the taste of the burger varies massively with the branch. My local one has kept the delicious smoked-grease flavour as long as I've known it, but one I pass regularly is just dry bread and gristle.
>> No. 9909 Anonymous
5th September 2013
Thursday 1:26 pm
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Last time I had a McDonalds burger it was horrible. The meat was a slimy, leathery paste and tasted like something pretending to be meat as part of some sort of cruel joke. It was given to me for free, I was hungry and still felt it was a disappointment. Binned it after a bite or two.

The cheese on these burger places are the only thing worse than the meat.

The bread and chips don't even taste like bread or potato as they should. It is another strange substitute. It's like being served up meals by Baldrick in the trenches. Just don't ask for the cappuccino.
>> No. 9910 Anonymous
5th September 2013
Thursday 3:54 pm
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>>9909

Funny, every time I get a McDogfoods cheeseburger, it tastes delicious and it's exactly the same at every one I go to. It costs under a quid and they get it to me within 30 seconds of asking for it. No wonder it's such a popular and successful business worldwide.
>> No. 9911 Anonymous
7th September 2013
Saturday 2:59 am
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I find McDonald's varies massively from one branch to another. There are four within walking distance of my house. Three of them are always shit, one of them is always delicious. It is not possible to serve better fries than they do, I swear.
>> No. 9912 Anonymous
7th September 2013
Saturday 3:50 am
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>>9910

1/10

>>9911

And yet ironically they spent billions to ensure it is the same country-wide, if not globally.
>> No. 9922 Anonymous
28th September 2013
Saturday 1:25 am
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>>9912

They might have very strict franchise rules (they certainly do) but it's tough to enforce them at all times. The difference between a good and bad McDonalds is basically how long the food has sat under lights, if all other guidelines are roughly followed.

So I would advise going to one of the shit branches and asking for your burger with no gherkins (or something) and your chips with no salt (add your own later). This means your food is being prepared to order for sure. Is the good one near you the busiest? Higher turnover means fresher food too.
>> No. 9923 Anonymous
28th September 2013
Saturday 1:50 am
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>>9922
Some of the cooked material is kept warm under a timer, after which it's supposed to be thrown out. When I worked in a McD, you'd frequently see someone at the chicken station reset the timer on a tray half-full of nuggets.
>> No. 9924 Anonymous
28th September 2013
Saturday 3:37 am
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>>9923

I never even considered that. Are the burgers held in a similar fashion? Does a Big Mac patty ever see a direct heat source, or is it all microwaves and hot lamps?

Plus why would people reset the timers, was it out of sheer laziness, or was there pressure from management to cut down on wastage? I find it's normally the latter, and I don't even want to guess how much it actually costs to buy half a tray of McNuggets. I'm guessing it's probably about 2 pence a nugget.

I really want to work a couple of weeks at a Maccy D's. Every time I watch one for a while it seems like they have about double the staff they actually need, which is pretty uncommon for food service, they normally stretch people to their absolute limits. There it seems like if one person fails to do something, there's another two standing there to help. Am I talking out of my arse here or not?
>> No. 9925 Anonymous
28th September 2013
Saturday 1:13 pm
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>>9924
The common burgers are usually prepared in batches to meet demand, so that outside of quiet times if someone orders one as standard there's always one waiting. Beef patties come into the kitchen frozen and are grilled on the spot before going straight into a bun. Chicken needs longer (4-5 minutes deep fried), so is frequently kept warm. When making a batch of 4 sandwiches you might cook 8 or 12 patties so you can reel off another batch while waiting for the next run of patties to cook. The reason for the staffing levels is to maintain speed of service. One person working alone can pull off a run of regular burgers (typically 4 Big Macs or 8/9 cheeseburgers) in around two minutes. When you have three tills taking over a grand an hour between them, that's not enough throughput.
>> No. 9926 Anonymous
28th September 2013
Saturday 8:57 pm
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>>9881

Love a good parmo. I always feel shit the morning after, aided either by the hangover, or the acid reflux from having a packed stomach due to getting the munchies and consuming my stock.
>> No. 9927 Anonymous
29th September 2013
Sunday 12:30 am
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>>9925

>over a grand an hour

Fuck me, I'm in the wrong end of the business.

How easy is it to become a manager in a Maccy D's? I have a bug up my arse about stock rotation, mild violent OCD and can spot a smudge on a stainless steel bench from three miles.
>> No. 9967 Anonymous
7th October 2013
Monday 8:14 pm
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I just had my first ever Parmo. I'd written them off as a purely regional thing after reading about them here, but they have popped up in Nottingham now. Very nice, too.

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