Julie outdid herself in the “ick” factor, from Burl cramming that burger in his pie hole, to the food on Joy’s chin (s).But what is most disturbing is the “thing” behind Burl. What in the world is on its head, what in the world is it and what in the world is it eating? And don’t say french fry, it’s black for heaven sake.
Some days the farmer throws the slops from the left. Some days the farmer throws the slops from the right. The pigs don’t care either way. .I once heard a great comment about a rival chef. “That culinary scoundrel isn’t fit to tote guts to a bear.” Well now we know who he IS fit to tote guts to.
One of the biggest expenses of fast food is changing the deep fryer oil, $10-$50 per change, and at least daily or per shift. Old fryer oil is actually chemically changing into Linoleum. Workers hate cleaning them and handling the old hot oil. I’ve had cinnamon flavored fish from the fried cinnamon rolls and jalapeno mozzarella flavored fried cherry pies because they only had one fryer.
I think I’ll skip lunch today. My appetite is spoiled looking at that walrus stuffing the burger in and talking at the same time.with food falling out of his mouth.
The so called chef varies in only whether. they do pot , crack , meth , or the like. I avoid most of them now. I can deal wtih wendy’s and Carl’s jr . the rest around here can go to heck.Just a note McD’s business system is broke because people are tried of the junk you serve. Simple I can go to a local burger joint and get better even if I pay a bit more it is worth it. The Burl and Joy market segment you are targeting is shrinking
Most newer fryers filter the oil multiple times a day so the oil lasts longer. Used oil is recycled and sold for extra profit.
Most national branded franchises have specific preparation requirements. From buying the food from required vendors to using specific brands of equipment.
I just saw on tv that people are stealing used oil from behind restaurants. I guess its more lucrative then we would believe. Who thought there’d be a black market for grease … but there is.
I don’t understand your last comment, you think Burl and Joy market segment is shrinking? McDonald’s can clearly see that market segment is expanding and at a record pace. They are bigger every time the come in.
Last Rose Of Summer Premium Member over 9 years ago
Julie outdid herself in the “ick” factor, from Burl cramming that burger in his pie hole, to the food on Joy’s chin (s).But what is most disturbing is the “thing” behind Burl. What in the world is on its head, what in the world is it and what in the world is it eating? And don’t say french fry, it’s black for heaven sake.
MeGoNow Premium Member over 9 years ago
Some days the farmer throws the slops from the left. Some days the farmer throws the slops from the right. The pigs don’t care either way. .I once heard a great comment about a rival chef. “That culinary scoundrel isn’t fit to tote guts to a bear.” Well now we know who he IS fit to tote guts to.
elvy over 9 years ago
Chef?? Culinary school?
mourdac Premium Member over 9 years ago
Burger King has Hamburger U. Doesn’t that compare to the Cordon Bleu cooking school?
yubi over 9 years ago
How can Patty still eat while watching those two?
PoodleGroomer over 9 years ago
One of the biggest expenses of fast food is changing the deep fryer oil, $10-$50 per change, and at least daily or per shift. Old fryer oil is actually chemically changing into Linoleum. Workers hate cleaning them and handling the old hot oil. I’ve had cinnamon flavored fish from the fried cinnamon rolls and jalapeno mozzarella flavored fried cherry pies because they only had one fryer.
imnormal over 9 years ago
I think I’ll skip lunch today. My appetite is spoiled looking at that walrus stuffing the burger in and talking at the same time.with food falling out of his mouth.
shamest Premium Member over 9 years ago
The so called chef varies in only whether. they do pot , crack , meth , or the like. I avoid most of them now. I can deal wtih wendy’s and Carl’s jr . the rest around here can go to heck.Just a note McD’s business system is broke because people are tried of the junk you serve. Simple I can go to a local burger joint and get better even if I pay a bit more it is worth it. The Burl and Joy market segment you are targeting is shrinking
paranormal over 9 years ago
Most newer fryers filter the oil multiple times a day so the oil lasts longer. Used oil is recycled and sold for extra profit.
Most national branded franchises have specific preparation requirements. From buying the food from required vendors to using specific brands of equipment.
gimpysgirl over 9 years ago
I just saw on tv that people are stealing used oil from behind restaurants. I guess its more lucrative then we would believe. Who thought there’d be a black market for grease … but there is.
imnormal over 9 years ago
I don’t understand your last comment, you think Burl and Joy market segment is shrinking? McDonald’s can clearly see that market segment is expanding and at a record pace. They are bigger every time the come in.
shamest Premium Member over 9 years ago
@imnormal you got me there