That’s exactly it. Why??? Two sizes was fine, allowing for doubles and triples as requested. Not having a sriracha trendy-burger that still tastes more like McDonald’s than real burger can’t possibly hurt the bottom line that much, can it? People who eat at McD’s (or taco bell), IMHO, are happy with the regular good-old menu choices. Or maybe I’m just becoming a she-curmudgeon in my middle age.
ETA: thanks for pulling me back into the drive through line after 3 weeks of successful fast food avoidance, guys. :\
Not much of a change. In Canada, you can get a double Big Mac with 4 patties weighing 0.1 lbs. Many McDonalds have added a computerized “build your own custom burger” console which allows you to add Big Mac sauce to any item (sometimes free or up to 40 cents extra, obviously up to the franchise, usually about 25 cents). Adding sauce to the Bacon McDouble makes a much cheaper burger which is better, like adding bacon to a Mac. You can also customize the amount of any topping to none/light/normal/extra. Though good, if you like McDs, the best change is the Coke Freestyle machines offering many choices – the only place to get diet grape soda. I like cherry Vanilla Coke Zero with a shot of Cherry HiC for added cherriness.
Of course, McDs ain’t “Bobby Flay’s Burger”. Only seen the Freestyle machines in the US in Vegas buffets, but probably widespread?
The quantity of different sandwiches doesn’t bother me half as much as the layout of their board. It’s mainly taken up by the combos, and now the breakfast items are crammed in there and split between “All Day” and “Morning” and different franchises sell slightly different breakfast options during the day plus the coffees and fruit parfaits and other stuff and finally the “Value Menu” stuff – anyway, it’s a bitch to read it when you’re in a drive-through with cars behind you so I just order something basic like the Quarter Pounder meal and go on. For all I know, there could be stuff I’d like more but their menu formatting seems opposed to me finding out. There’s no single clear “Here’s our burgers, Here’s our chicken options, Here’s the breakfast stuff…”
The Mega Mac or Double Big Mac – four 1.6 oz (45.4 g) beef patties and an extra slice of cheese. Available in Australia, Canada, China, Egypt, Ireland, Japan, Malaysia (during promotional periods only), Turkey, Singapore, Pakistan, South Korea, and Thailand.[10] Discontinued in New Zealand. In the United States, buyers can ask to double their Big Mac with two additional patties, although this is limited to only certain states. The Double Big Mac is the biggest regular hamburger produced by the chain and has 680 calories.
I worked at McDonald’s in high school. I hardly ever eat there now, but about once a year I want a Big Mac, it’s terrible in a good way, like a cheesy horror movie.
Nah, In N Out is my favorite fast food burger joint. Not over-rated in the least, at least to my tastes. I know they’re underwhelming to some, but if I had to pick one burger to eat for the rest of my life, that would be my choice.
I agree about the fries. Don’t know what you mean about the well done fries being greasy (they’re not, and I just had them–they’re dry, and that’s the problem), but however you have them, they are underwhelming. I vote Five Guys for fries.
I always hoped their menu would expand for variations on the McRib, like McSkittle Ribs or Lemon Custard McRibs, but I’m not holding my breath on that.
Yeah, the fries are the worst. Personally, I think Fatburgers are better than In-N-Out burgers; and Fatburger fries are far superior to In-N-Out’s fries.
Hm… I have some ‘Tommy’s chili’ I made from a recipe last year, sitting in the freezer. I have ground beef. I should go get some buns and a tomato.
Fatburger is quite good, too. Unfortunately, their foray into the Chicagoland area a few years back was not successful, so they’re all gone from the area. Five Guys is doing well, though. My main issue with Fatburger was their prices. The equivalent of about a quarter pounder was something like six bucks.
Got a link to this Tommy’s chili recipe? I’ve yet to make it out to Tommy’s, but I wouldn’t mind trying to make a facsimile of it at home. I assume their chili is something like a Coney sauce? What are the important points about making it? (Like seasonings, texture, how to serve, etc. I mean I know their famous for their chili burgers and do they do the chili size thing too?)
The thing I liked about Fatburger was that they seasoned their meat more than In-N-Out. I like some salt when the patty is cooking. I found a Fatburger in Seattle a couple/few years ago. It was like a combination of a Fatburger and a lounge/bar. Kind of ‘yupscale’. The burger wasn’t quite as good as I remember from SoCal, and the price was a bit shocking. I should try it again.
Here’s the thread from last March, which has links to two recipes. I used the all recipes one. As I said in the thread, it’s been too long since I’ve had a Tommy’s burger, and I can’t really tell how close it is. But the chili sauce is a good analogue for Wienerschnitzel’s Chili Cheese Dogs.
I’ve pulled the sauce and a pound of meat out of the freezer.
I never noticed In n Out suffering from underseasoning, but you can certainly ask them for extra salt, I imagine. They pretty much are the happiest and most helpful fast food work force I’ve encountered. That was the biggest culture shock for me when I first traipsed across the LA area stopping at the various In N Outs. Everybody in every location I visited seemed to actually like, if not love, their job at In N Out. Bizarre.
My other sllight quibble with Fatburger is I like my burgers on the quite greasy/fatty side and Fatburger tends towards the leaner side of things. Don’t get me wrong, I love them, but prefer In N Out. (Although the first time I had each, I did prefer Fatburger. On subsequent tastings, In N Out won out.)
Oh, one question about Tommy’s. How thick is it supposed to be. Is that recipe right, with 1 1/2 cups of flour for 1 1/3 cup of beef broth and a half cup of grease? That seems like a lot of flour. Is the chili supposed to be spreadable or something?
Five Guys is doing well, though. My main issue with Fatburger was their prices. The equivalent of about a quarter pounder was something like six bucks.