If a beer was unpasturized wouldn’t getting very warm in a truck in August possibly pasturize it?
Heat in itself doesn’t turn a beer skunky. Light is more apt to do that. Which is why beer in Green or clear bottles are better bought in 12 packs where the bottle is completely shielded from light. Even the light inside a Stop-n-Rob cooler can skunk up a beer.
I was going to avoid the burger discussion since it gets repetitive. For the record as I’ve said before I think Burger King burgers are often swill and McD is at least very modestly better 
. But really if anything I’m all about about the filet o’fish/sausage mcmuffin w/egg rather than McD’s burgers, which I commonly (not always) find a little rubbery and dry. But I do think since you seem mystified by why others might have a different opinion other than advertising, it is worth pointing out one specific reason why others might disagree.
In another thread about making burgers you casually mentioned charcoal grilling your burger as if this was your default. To me (and in this context only me, I speak for no one else), charcoal grilling is an inferior way of making a hamburger. I find the smoke flavor and smoky carbonization associated with charcoal-grilled burgers to be a detriment to the beefyness. It doesn’t make them inedible or even bad. I’ve eaten many dozens prepared that way and they’re fine. It’s just that I don’t prefer them*. So related to that I think the “flame-broiling” at BK makes their meat taste very slightly of something like lighter fluid. Which I do not like at all.
For the record this little clip from the film The Menu is kinda how I prefer burgers be made. Or if you prefer to avoid even the mildest of spoilers, the first two minutes of this recreation. Also cooking in its own grease is a feature, not a bug 
.
*Just like I think roasted poultry is almost always better than smoked poultry. I think smoking overwhelms the more delicate flavor of chicken or turkey.
Would not drinking it out of the can make a difference?
The disgusting beer I had was in a can. I assumed it was off because it got warm.
But I really do not know. I hate to think it left the bottling facility in that state.
Doesn’t matter. Can, glass, bottle, direct from the tap, or out of a strippers shoe. Whatever yeast and malt strains they use it has a musty dusty taste and I don’t like it!
I don’t believe I ever said anything about charcoal grilling. I’ve made several references to outdoor grilling, which is neutral with respect to what kind of fuel is used, although I find gas grills to be far more practical and convenient than charcoal.
The point I was making is that grilling over flame is the best way to prepare many kinds of meats, notably steaks, chicken breasts, ribs, and certainly burgers. And as I think I also mentioned, I prefer my burger patties not too lean, so that there’s enough fat to create drippings and add smokiness. That’s the hint of smokiness that I usually (not always) find in BK burgers. Not precisely like genuine outdoor grilling, but at its best it’s similar. I have never, ever noticed any sort of “lighter fluid” aspect to it.
But this is simply wrong. I mean objectively, factually wrong. Everyone knows this. I insist you surrender your wrongheaded ideas and agree only with me 
.
It won’t be so bad. I will also tell you what your favorite color should be and what political opinions you should hold. Think how much easier your life will be when you don’t have to make independent decisions anymore.
I think you are misconstruing the meaning of “The point I was making”. I described, in fact, the point I was making about my preferred method of preparing certain meats. You are certainly entitled to disagree with said point.
And you’re objectively wrong about claiming I made some reference to “charcoal” grilling. I did not.
It’s a fact - McDonald’s burgers in the New York market do not include mustard.
According to Wikipedia’s source (The New York Post, which I wouldn’t normally cite, but I don’t see a reason to doubt them on this), some marketing wonk at some point decided that New Yorkers just don’t like mustard on hamburgers and that was that, but they’ll add it if you ask for it.
Agreed. I hadn’t had much McD’s in a while, but then I had a son. And he really likes Happy Meals. So on occasion we eat McDonald’s. It’s fine. I usually get a Quarter Pounder with Cheese, sometimes with bacon. It’s better than Burger King burgers at any rate.
Interesting takes on McD’s vs BK. I’ve found, especially in the last several years, that both have been mushy. That is, the texture of the meat for both is almost, but not quite, as soggy as a White Castle, and with only a little exaggeration, dissolves in my mouth. Maybe though, that’s due to my local franchisees. But I’ve noticed it with both chains.
However, I prefer the taste of BK, but not the texture if that means anything.
And I used to love Wendy’s over both, but they’ve done something bad to their meat, and it’s just not the same anymore. So I do my best to avoid all fast food.
Interesting. I would’ve liked that as a kid, because I hated mustard when I was younger. In fact I only got used to it at McDonald’s after I started working there. Employees could eat the unsold burgers at the end of the night, which back then were pre-made with all of the standard toppings, including mustard. So my desire for a free dinner helped me overcome my aversion to mustard and I eventually came to like it.
I despise mustard - always have, always will. So McDs has never been a treat for me. As a submariner you might appreciate this story. …
When I was about age 30 I employed an IT guy who was about 40. He’d been an engineering officer on LA-class attack boats for a couple tours and gotten out as a senior O3 then moved into civilian IT.
Shortly after we started working together we went out for burgers. He took his order of fries and doused them in mustard. I was appalled; I’d never seen anyone do that. WTF??!? He saw my goggling and explained:
On the boat (sub) people would always steal your (my) French fries. I was kinda neutral on mustard but learned that nobody would touch mustard-drenched fries. Over the course of a couple more cruises nobody ever touched my fries again and now I actually like 'em this way.
Mustard repels USN SSN FF thieves. Who knew? 
Who knew indeed? Great story! 
I like mustard on fries as well. Actually, a mixture of catsup and mustard is my dipping of choice, but occasionally I’ll opt for mustard alone.
And, point of interest, I despise any kind of fancy mustard. - just straight cheap, yellow mustard for me, thank you.
ETA: Oh and I’ll add - I knew McD put mustard on their burgers, technically, but it’s such a pitiful amount you really can’t taste it and, in my book, doesn’t qualify it as a mustard burger.
Is it hard to go to a fast food place and ask them not to add mustard or anything else? In Canada, you might get a slip saying your order was MFY. You might choose to interpret that as Made For You, or you might postulate alternatives.
As an aside, Burger King charged me an extra thirty cents to add onions to a fish sandwich. It’s not enough to think twice about, but it made me feel slightly less warm about the place. This a common thing?
Depends totally on the brand.
McDs was always about production, not customization. I say “was” only because It’s been so long since I tried to customize something there that I no longer know what their policies / habits / systems are now.
Both BK and Wendy’s are totally Ok with customizing the condiments; they expect it.
5 Guys has about 27 condiments and every burger is custom somehow. BurgerFi is about the same. In n Out does custom, but their list of options is IIRC kinda short.
I’m speaking of US practice, but I’d be surprised if Canadian practice for the US-based chains is different.
I’ve never had a problem requesting burgers without mustard. Except for the one time at a McDonald’s inside a Walmart, where the person behind the counter refused to believe that I ordered a burger without mustard. 
Wendy’s, on the other hand, doesn’t have a problem letting you order a customized burger, but it’s not very likely that you’ll actually get a burger without mustard there. That’s why I don’t go to Wendy’s.
From what I’ve read on the Wendy’s subreddit, they differ region by region as to whether mustard comes standard on burgers. Here in WA they do, but I believe in most of the country they don’t.
True but at a MASSIVE cost to the consumer. They are so expensive now I will always opt for a sit-down restaurant which is price competitive and (often) better.
I like their burgers and fries but not at that price which is obnoxious.
Just now I put together an order for a burger, fries and a soda at 5-guys. This is the result (no tax or tip). It’s all stupid expensive but look at that price for a soda (single serving) and french fries!!
