Burgers & fries prices
Discussion
Sa Calobra said:
Does anyone still eat at BK? It's not that much different to McDs and to be honest most BKs that ive been in always look slightly 'greasy'? Tired? Compared to slick McDs.
Wendy's couldn't make the UK work and they had great burgers. Average people seem to default to McDs for burgers it seems.
I was in BK today.Wendy's couldn't make the UK work and they had great burgers. Average people seem to default to McDs for burgers it seems.
I agree McD's might be the better overall experience but simply for burgers BK blows McD's away IMO.
I had a bit of a wait but my Angus burger was freshly made and very good.
I love BK, my only issue is it's kinda expensive. having said that I would rather go to BK and buy a whopper meal then buy a Big Tasty (which i love) from McDs. for some reason IMO the chips at BK taste the same as the chips you get in chain restaurants like F&B, garfunkels, chiquitos etc.
If there's no BK around then its a big tasty meal or 3 double cheeseburgers with extra onions/pickles (so they make it fresh).
If there's no BK around then its a big tasty meal or 3 double cheeseburgers with extra onions/pickles (so they make it fresh).
Agree with this ^ but the only downer on the BK is it's much more variable, I can have a Big Mac pretty much anywhere and know what I'm getting, a BK whopper varies from the "much better than a big mac" to "what the f*ck?". Our local BK is hopeless.
This also extends to pizza restaurants, our local Domino's used to be great, we moved and the new local one is awful. Hello Papa Johns/Deliveroo.
This also extends to pizza restaurants, our local Domino's used to be great, we moved and the new local one is awful. Hello Papa Johns/Deliveroo.
Funkycoldribena said:
ambuletz said:
I love BK, my only issue is it's kinda expensive. having said that I would rather go to BK and buy a whopper meal then buy a Big Tasty (which i love) from McDs. for some reason IMO the chips at BK taste the same as the chips you get in chain restaurants like F&B, garfunkels, chiquitos etc.
If there's no BK around then its a big tasty meal or 3 double cheeseburgers with extra onions/pickles (so they make it fresh).
3 doubles???!!If there's no BK around then its a big tasty meal or 3 double cheeseburgers with extra onions/pickles (so they make it fresh).
Advice from FSA is that burgers should be cooked to a minimum core temp of 63 degrees, basically well done.
Should someone become ill because of a dodgy rare burger then there is no defence.
If an operator is sufficiently confident of their product to take the risk then that is up to them. I was, we offered burgers medium and for a few regulars, medium rare or even rare. Our EHPs looked at our processes and took the view that what we were doing was no different to the risk we took serving steak tatare.
By contrast (ISTR) it was Raymond Blanc who took liver off the menu when the EHPs took it to court to force him to cook it beyond pink which is how he wanted it served. His restaurant in covent garden will also not serve a medium rare burger, I asked
Edit: to add, they do however do a great double steak tatare which goes great with a couple of bottles of their house Chablis if you fancy a lazy Friday lunch.
Should someone become ill because of a dodgy rare burger then there is no defence.
If an operator is sufficiently confident of their product to take the risk then that is up to them. I was, we offered burgers medium and for a few regulars, medium rare or even rare. Our EHPs looked at our processes and took the view that what we were doing was no different to the risk we took serving steak tatare.
By contrast (ISTR) it was Raymond Blanc who took liver off the menu when the EHPs took it to court to force him to cook it beyond pink which is how he wanted it served. His restaurant in covent garden will also not serve a medium rare burger, I asked
Edit: to add, they do however do a great double steak tatare which goes great with a couple of bottles of their house Chablis if you fancy a lazy Friday lunch.
Edited by 21TonyK on Friday 5th May 21:39
brianashley said:
Isnt the burger issue down to the meat can not be proven to have come from just one animal ??? some weird s
t like that . We are having Rib eye and burgers tomorrow .I like mine like a woman on rag week .
No, it's about how long it was since the meat was minced. Mincing/grinding the meat will spread any bacteria on the surface on the original cuts all the way through the mince/burger.t like that . We are having Rib eye and burgers tomorrow .I like mine like a woman on rag week . An unminced cut of meat might only have bacteria on its surface, so normal 'frying' could probably kill this. For a burger made from minced meat, the centre would have to reach a temperature high enough to kill any bacteria that might have been on the surface of the meat pre-mincing.
By the way, the red juices leaking out from correctly cooked steaks aren't blood, menstrual or otherwise
peter tdci said:
No, it's about how long it was since the meat was minced. Mincing/grinding the meat will spread any bacteria on the surface on the original cuts all the way through the mince/burger.
An unminced cut of meat might only have bacteria on its surface, so normal 'frying' could probably kill this. For a burger made from minced meat, the centre would have to reach a temperature high enough to kill any bacteria that might have been on the surface of the meat pre-mincing.
By the way, the red juices leaking out from correctly cooked steaks aren't blood, menstrual or otherwise
Cheers , managed to live so far on medium cooked burgers !An unminced cut of meat might only have bacteria on its surface, so normal 'frying' could probably kill this. For a burger made from minced meat, the centre would have to reach a temperature high enough to kill any bacteria that might have been on the surface of the meat pre-mincing.
By the way, the red juices leaking out from correctly cooked steaks aren't blood, menstrual or otherwise
C70R said:
Love the replies decrying the medium-rare burger. The French have consumed billions of portions of steak tartare (raw minced beef and raw egg) in their time, and you don't see them dropping like flies...
steak tartare is made from fresh beef, finest quality, minced to order, a million miles from a burger. This reduces the chance of bacterial infection.There is a higher chance of toxoplasma infection which is found in raw meat eating in France, 'the prevalence of previous toxoplasma infection in pregnant women ranges from 10% in the United Kingdom and Norway to around 55% in France'
http://www.bmj.com/content/321/7254/142
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