A cage-free match!

That does look pretty good. Church’s historically underseasoned their coating, though, so that’s a concern...

Huh - Zaxby’s always came across to me as “that place that you go to on Sunday when Chick-Fil-A is closed”. I’ve never had a good meal at Zaxby’s. Raising Canes is a better Zaxby’s.

So the foil is on the inside of the bag to reflect back radiated heat while the outside is paper to reduce conduction heat losses. The foil actually increases convection inside the bag, which is used to the sandwich’s advantage by causing the bun to steam. Materials science FTW!

The McDonald’s sandwich has giant pickles.

Hats off to the food service workers - it doesn’t matter what’s going on around them, someone is always thinking about how to feed people.

I think you need a better Kaiser roll - those ersatz mass market “Kaiser rolls” are mostly hamburger buns with creases on the top. A real Billy Goat-style Kaiser roll would support more jus. (And in Chicago, just get a telera roll - they’re everywhere.)

To be fair, most Anglos like the song because the chorus is so simple that you don’t need to know Spanish to sing along. Kinda like... baby talk. 😉

If only little Peanut Allergy Chester Cheetah Cub had eaten them, he’d have grown up to be just plain old Chester Cheetah.

As far as I know, Pirate Booty still makes and sells Veggie Booty and it’s available in the Chicago area. They had two forms - “booty” which were thick and slightly curved like Cheetos and “sticks” that were narrower and straight. The sticks had the fruit version (Fruit Sticks?) and a veggie version.

It looks like the McD spicy will have “spicy sauce.”

The downloadable media asset for the standard version of the sandwich either shows that the sandwich is tiny or that McDonald’s pickles are freaking huge.

made with all-white meat chicken

I don’t think it’s green pepper - I only rarely see green peppers in the actual jus (and basically never were they part of the roasting process).

If you actually like a highly spiced jus, Bombacigno’s J&C Inn has a pepper-forward jus that’s delicious. The owner is the brother-in-law of Al (of Al’s Beef) and when asked if he knows the secret recipe, he just says “of course, but mine is better”.

Some folks just don’t like seasoned jus. As you said, the spices (primarily garlic, black pepper and oregano) are pretty anodyne, but if you grew up on French Dips or Roast Beef Sandwiches, it could be offputting. (Paulie Gee doesn’t like Italian Beefs for that reason - he grew up on NYC style roast beef sandwiches.)

Double-dipped with hot on the side (because you never know when some place might have ‘giardiniera’ that is 95% celery), sometimes with cheese (which can add some needed structure).

The framing of this article is ridiculous. Pinsky was giving out the elite consensus opinion in Feb/March (that it was “little more than the flu”) and switched as soon as elite consensus switched.

Cocktail rye sandwiches were a staple in my house and any family get together. The oddest topping (and most popular with the older set) was anchovy butter and radish (anchovy paste mixed with butter, topped with sliced radish). The mini-Reuben made an appearance, as well as cheddar + some sort of meat.

So you’re saying Jeff Davis was... a rebel?