That sounds like a big risk. Heat them too long and you are getting into ‘Scalding the skin off the roof of your mouth with a Hot Pocket’ territory. You better have that timing down pat. 

We can just file them under abomination...

I don’t think I’d like a particularly crusty piece of bread for something like PB and J. A savory sandwich, absolutely, but just not PB and J. 

Oh these look so disgusting...

That’s true enough, but I just can’t really give the dude a pass. We get subtly screwed by businesses everyday and his reaction was just over the top. Plus, I’m wagering that somehow someway there is a way BK could spin this to say that because they issued the coupon in the first place it was never his, and also since…

Ugh, god, this is going to become a whole fucking thing now isn’t it? *shakes his bag of chick bones with runes carved into them* May restaurants that put these dumbass policies in place have their business dry up like a worm on the side walk in Arizona in summer. Meka Leka Hi Meka Hiney Ho. It is done.

I mean technically you’re right, but I still think blame for 99% of this dumbfuckery falls on the 73 year old asshat. Learn to pic your battles and at least make a stink for a coupon at a better fast food chain like Steak and Shake.

Ya lost me at ‘chunky peanut butter’ Inhat. That’s just wrong. 

I mean, doesn't everyone eat the equivalent of a ten pound bag of potatoes in a single sitting?

well, if you want to be honest about it, all fries suck when cold. Also, that is a very very narrow of traditional. I meant more of what we think of as a prototypical fry- significantly longer than thicker, golden color, crisp outside, fluffy inside, and only salt for seasoning. 

I can do mayo on a burger in limited amounts only. I generally don’t like mayo. People that using unadulterated mayo as a dipping ‘sauce’ for anything are absolute maniacs that should be committed and possibly tried at the Hague. 

Here is my question about lab grown meat, particularly that of the red variety: have they made a way to grow it with marbled fat? Or are they only using one type of cell of the actual muscle tissue? Because I’m thinking that if that’s the case, a lot of lab grown meat is going to be hella dry when you cook it if there…

Yep, nothing like a mayo slathered chunk of iceberg lettuce landing in your lap. 

For starters, there isn’t going to ever be one ‘standard’ metric on a lot of this stuff because there are always going to be differences between people based on location and individual need.

I remember all the smug ass Chipotle commercials from a few years back where they tried to out-class the rest of the fast food game. I feel like this is some sort of karmic retribution. You flew too close to the sun, Icarus.

I hate to disagree with Pang, but I just have never liked Wendy’s burgers. The meat to bun ratio is way off, I always feel like I’m just taking a huge bite of bread with some meat garnish, and they never seem to season their patties. I mean, I’m not big on adding the entire spice rack to any piece of meat you cook as…

Whoppers aren’t bad but I feel that BK could make some changes that would make it a better burger.

Honestly, going to McDonald’s is an exercise in convenience and nostalgia for me for the most part. I mean, Mickey D’s was the place to go when you were a kid, there’s a reason that John Mulaney’s ‘one black coffee’ bit revolves around McDonalds and not fucking Wendy’s or Burger King. And if we’re being honest, its…

Hardees (or Carl’s Jr. for westcoasters) makes a respectable burger. The main constraint on that is price. I’m not always willing to shell out what they’re asking for.