Jagged Ice
Registered User
Rehab Burger in Old Town is damn good and they just opened a second location at 16th Street and Bethany Home in Central Phoenix. Pretty amazing burgers but it's not fast food.
No love for the Habit? That is a quality burger.
Oh and am an ASU grad and the Chuckbox is so incredibly over rated, it only exists for nostalgia the food is awful.
We need White Castle joints here in Arizona. I know you can buy them in the freezer section, but I bet the White Castle joints would do well here.
https://www.whitecastle.com/
White Castle in Vegas menu. I'm surprised there's a White Castle in Vegas and it looks very pricey.
Neither is good was my point. One is cheap and takes three minutes to get in your car.In other news, I just had my first McD's quarter pounder in probably six years, and accordingly I've doubled down on my opinion that rt is completely out to left field believing that McDonald's burgers are somehow in the same league as In-N-Out's. Not to say they're completely inedible, but frankly they're still the worst of all the fast food chains.
Neither is good was my point. One is cheap and takes three minutes to get in your car.
In other news, I just had my first McD's quarter pounder in probably six years, and accordingly I've doubled down on my opinion that rt is completely out to left field believing that McDonald's burgers are somehow in the same league as In-N-Out's. Not to say they're completely inedible, but frankly they're still the worst of all the fast food chains.
I would be more impressed if they changed the quality of their meat. S---- is still s---, frozen or fresh.Mcd's 1/4 lb switching to fresh from frozen this month. Not saying it will top in-n-out, but a good development IMO.
I would be more impressed if they changed the quality of their meat. S---- is still s---, frozen or fresh.
How is their hamburger different from any other?
They did that some time ago at many locations. That’s what I was talking about. Specifically the fresh meat 1/4lber. I get kids meals there for kids. One time recently I saw the add for the fresh meat version of the QPer, so I said what the heck and tried it. It was not good, but it was leaps and bounds ahead of the rest of the menu. On par with more highly regarded fast food burgers.Mcd's 1/4 lb switching to fresh from frozen this month. Not saying it will top in-n-out, but a good development IMO.
For one, it’s not even 80/20. I’m sure it’s like 60/40. Damned grease sponge. Especially on a flat iron, where the fat doesn’t run off. I’d be more forgiving over an open flame, but on a flat iron, give me 90/10 or 95/5.How is their hamburger different from any other?
How much and what type of filler they use.How is their hamburger different from any other?
For one, it’s not even 80/20. I’m sure it’s like 60/40. Damned grease sponge. Especially on a flat iron, where the fat doesn’t run off. I’d be more forgiving over an open flame, but on a flat iron, give me 90/10 or 95/5.
I'd give it a shot for sure.New competition....
Popular Portland-based burger joint Killer Burger opens first Valley location
Anyone down for a peanut butter pickle bacon burger???
New competition....
Popular Portland-based burger joint Killer Burger opens first Valley location
Anyone down for a peanut butter pickle bacon burger???
McDonald's uses 80/20. No filler.
New competition....
Popular Portland-based burger joint Killer Burger opens first Valley location
Anyone down for a peanut butter pickle bacon burger???
Part of it is the “cheese”, I think. Also, does the meat come 80/20 off the line and then they add fat on the flat iron? I could see that (though grease fires would be a thing-haha). Tough to understand why their meat is so much more greasy than the meat I cook at home (also 80/20).Then why do their burgers taste like s---? The sauce? The bun? Amount of burger vs bun, lettuce, etc? Maybe the quality of beef? 80/20 is one thing, but is their a tier of quality for beef?
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I could see a lower quality of cheese and condiments would produce a different tasting burger, but there is no fat added when cooking. Even the best quality of beef will produce fat on a flat iron.Part of it is the “cheese”, I think. Also, does the meat come 80/20 off the line and then they add fat on the flat iron? I could see that (though grease fires would be a thing-haha). Tough to understand why their meat is so much more greasy than the meat I cook at home (also 80/20).