BajaNomad

Help for those of you who must drive thru SoCal to get to Baja

Santiago - 2-13-2019 at 02:54 PM

From an exhaustive study by the LA Times food critic.

Fry ranking.jpg - 51kB

John Harper - 2-13-2019 at 03:01 PM

I've thought In-N-Out fries were the worst for years. This just confirms it. Even ordered "fresh made" they still suck. I saw this chart in the NY Times this morning, gave me a good laugh.

John

[Edited on 2-13-2019 by John Harper]

blackwolfmt - 2-13-2019 at 03:09 PM

Amazing how these places can F%@#up a french fry:?:

Lee - 2-13-2019 at 03:20 PM

I've always enjoyed McDonalds fries but only if they're fresh out of the fryer.

McDonalds has the worst burgers. In-&-Out has the best. Double Double. Enough fat to last me 3 days.

StuckSucks - 2-13-2019 at 03:28 PM

Quote: Originally posted by John Harper  
I've thought In-N-Out fries were the worst for years. This just confirms it. Even ordered "fresh made" they still suck.


Agreed, I love a great fry, but the ones at In and Out are always under-cooked no matter what you ask for. How hard is it to cook a decent fry?

DanO - 2-13-2019 at 03:39 PM

Ditto on the In-N-Out fries. They are awful, which is a shame because the burgers there are very good. I'd rather have carrot sticks than those greasy, limp abominations of perfectly defenseless potatoes. I haven't set foot in a McDonald's in decades (got food poisoning at the one in San Ysidro after returning from a Baja trip in the late 90s), but I do remember their fries fondly. The rest of the food, not so much. :barf:

McDonald's Still the Best, BUT ....................

MrBillM - 2-13-2019 at 03:39 PM

It's been downhill since they quit cooking in Beef Fat.

Nowadays, the best fresh fries are the Russets cooked at home.

In Lard.

Yum.

Don Pisto - 2-13-2019 at 03:45 PM

lol....I REALLY like der wienerschnitzel! :P

Wunderbar Pommes Frites

MrBillM - 2-13-2019 at 04:04 PM

Der Wienerschnitzel fries are pretty good.

Often when down in San Diego years back, we'd go over to Pt. Loma Seafoods to buy some smoked Albacore and then drive just down the street to Der Wienerschnitzel for their fries.

David K - 2-13-2019 at 04:08 PM

In and Out slices the potatoes and fries them while you wait. That you like other brands is fine but consider In and Out being what fresh, whole potatoes actually taste like and others use some pre-formed potato mash that they salt and make taste good. It did take me a while to aquire a like of In and Out. McDonald's had good fries but terrible terrible burgers. If no In and Out, then Jack in the Box or Carl's Jr. are next for me for burgers. For fries only, McDonald's is it.

bajaguy - 2-13-2019 at 04:18 PM

Order your In-N-out fries "light well"....big difference than regular
Quote: Originally posted by DanO  
Ditto on the In-N-Out fries. They are awful, which is a shame because the burgers there are very good. I'd rather have carrot sticks than those greasy, limp abominations of perfectly defenseless potatoes. I haven't set foot in a McDonald's in decades (got food poisoning at the one in San Ysidro after returning from a Baja trip in the late 90s), but I do remember their fries fondly. The rest of the food, not so much. :barf:

drzura - 2-13-2019 at 04:26 PM

It's been a while since I visited their establishment, but I seem to remember that Five Guys made some pretty good french fries and burgers.

StuckSucks - 2-13-2019 at 05:53 PM

Quote: Originally posted by David K  
In and Out slices the potatoes and fries them while you wait. That you like other brands is fine but consider In and Out being what fresh, whole potatoes actually taste like


How hard is it to heat up grease before dumping in the potatoes? Warmed-up tuber sticks is not the point here.

BajaMama - 2-13-2019 at 06:04 PM

Claim Jumper skinny fries are the best.

blackwolfmt - 2-13-2019 at 06:33 PM

Quote: Originally posted by StuckSucks  
Quote: Originally posted by David K  
In and Out slices the potatoes and fries them while you wait. That you like other brands is fine but consider In and Out being what fresh, whole potatoes actually taste like


How hard is it to heat up grease before dumping in the potatoes? Warmed-up tuber sticks is not the point here.


Being a chef I would bet the biggest problem is the fryers cant stay hot enough because of the massive onslaught of spuds being put into them at a nonstop pace,, especially the in and out style

Alan - 2-13-2019 at 06:49 PM

Sorry David K, that's not what a fresh french fry has to taste like or as someone else mentioned not being able to keep the oil hot enough. When I was a teen, McDonalds was still using fresh potatoes with a peeler slicer that looked identical to what In and Out is still using and were pumping them out just as fast. McDonalds fries were as good back then as they are today. I just always assumed it was the oil they were using at In-an-Out that makes them suck.

David K - 2-13-2019 at 06:49 PM

Quote: Originally posted by bajaguy  
Order your In-N-out fries "light well"....big difference than regular

Quote: Originally posted by DanO  
Ditto on the In-N-Out fries. They are awful, which is a shame because the burgers there are very good. I'd rather have carrot sticks than those greasy, limp abominations of perfectly defenseless potatoes. I haven't set foot in a McDonald's in decades (got food poisoning at the one in San Ysidro after returning from a Baja trip in the late 90s), but I do remember their fries fondly. The rest of the food, not so much. :barf:


Not "Animal Style"? LOL

John Harper - 2-13-2019 at 07:35 PM

Quote: Originally posted by bajaguy  
Order your In-N-out fries "light well"....big difference than regular


Yes, that's how I have ordered them, better than stock, but still suck compared to others.

I like Carl's burgers and fries (fresh ordered!) of those I've tried over the years. In and Out burgers are definitely a close second. McDonald's fries good, but the burgers generally suck. Wendy's generally good, Burger King not, crappy buns.

Finally, a real subject worthy of debate.

John

[Edited on 2-14-2019 by John Harper]

A Kroc of Tasty Taters

MrBillM - 2-13-2019 at 07:39 PM

Wired.com (Grant Cornett)

What Exactly Is in McDonald's Famous French Fries?


POTATOES ——–

Mickey D's uses varieties like the Russet Burbank, which have a nice oval shape and just
the right balance of starch and sugar. Excess sugar can cause a fry to have brown spots
where it's over-caramelized, leaving a burnt taste and deviating from the uniform yellow-
arches color. Just in case, the spuds are blanched after slicing, removing surplus sugar.

SODIUM ACID PYROPHOSPHATE ————————-

Taters can turn a nasty hue even after they're fried—iron in the spud reacts with the potato's
phenolic compounds, discoloring the tissue. The phosphate ions in SAPP trap the iron ions,
stalling the reaction and keeping the potatoes nice and white throughout the process.

VEGETABLE OIL ————-

In the good old days, McDonald's fries were cooked in beef tallow. But customer demand for
less saturated fat prompted a switch to vegetable oil in the early '90s. Here, that means
oils of varying saturations combined into something reminiscent of beef tallow. There's
canola (about 8 percent saturated fat), soybean oil (16 percent), and hydrogenated soybean
oil (94 percent). And to replace the essence of beef tallow? “Natural beef flavor,” which
contains hydrolyzed wheat and milk proteins that could be a source of meaty-tasting amino acids.

MORE VEGETABLE OIL ——————

That's right, the fries get two batches of vegetable oil—one for par-frying at the factory and
another for the frying bath on location. The second one adds corn oil and an additive called TBHQ,
or tertbutylhydroquinone, which at high doses can cause nasty side effects in rats (stomach tumors).
McDonald's uses this oil for all its frying, so the stuff usually sits around in big vats, which
means it can go rancid as oxygen plucks hydrogens from lipids. TBHQ acts as an antioxidant, replacing
those pilfered hydrogens with its own supply.

DEXTROSE ——–

A brief dip in a corn-based sugar solution replaces just enough of the natural sweet stuff that was
removed by blanching. The result is a homogeneous outer layer that caramelizes evenly. You'll add
more sugar later when you squirt on the ketchup.

SALT —-

Sprinkled on just after frying, the crystals are a uniform diameter—just big enough to get absorbed
quickly by crackling-hot oil. Now add ketchup and you've achieved the hedonistic trifecta: fat, salt,
and sugar.

#Food and Drink#magazine-22.07#mcdonalds#What's Inside

John Harper - 2-13-2019 at 07:44 PM

Quote: Originally posted by MrBillM  

What Exactly Is in McDonald's Famous French Fries?


Thanks Mom, but I'm over 18 and will eat whatever the hell I want.:lol::lol::lol:

John

OCEANUS - 2-13-2019 at 08:58 PM

I enjoy the fries at The Habit and wonder why they were not included in the study.

BornFisher - 2-13-2019 at 09:10 PM

I like my fries with tartar sauce. When in Encinitas, go to Capt. Kenos for a dive bar and the fish and chips. Yummmm! Love it on rainy days, might hit it tomorrow haha!!

Euro Dip

MrBillM - 2-13-2019 at 10:10 PM

Mayonnaise is great.

mtgoat666 - 2-13-2019 at 10:56 PM

Good fries are double fried. First in low temp oil to cook the potato, then second time in very hot oil to crisp the fry.

I like my fries topped with gravy and fried eggs, with a side of bacon.

Fries topped with chili is pretty good (though chili atop Fritos is better)

I prefer McDonald’s fries.

However, bad fries can be improved with condiments (or gravy)

Fries in a California burrito, yummy too.

David K - 2-14-2019 at 12:41 AM

Quote: Originally posted by OCEANUS  
I enjoy the fries at The Habit and wonder why they were not included in the study.


Well, I didn't see Smash Burger listed either! LOL (Sadly, the Smash Burgers nearest me closed up... the 'San Diego Smash' was the best burger ever, avocado, onion, lime, and cilantro, on a torta bun!)

They had Smash Fries and regular fries.

Russ - 2-14-2019 at 08:15 AM

Just had a double cheese and twice cook fries from In & Out. Fries double cooked are really nice compared to the limp fries else where. I've been good and haven't eaten fast food until yesterday. Almost two months. Hope to head home before the end of the month. Cancer free....

weebray - 2-14-2019 at 08:34 AM

In-n-Out is a cult supported myth of what once was a decent chain. The last time we visited the other side of the wall we were jonesing for their food. Uggg, Totally changed from the original concept. I mean really bad. Gone the way of Sylvania TV's.

John Harper - 2-14-2019 at 10:19 AM

Quote: Originally posted by BornFisher  
I like my fries with tartar sauce. When in Encinitas, go to Capt. Kenos for a dive bar and the fish and chips. Yummmm! Love it on rainy days, might hit it tomorrow haha!!


Great for breakfast too. Although I wish they had hash browns. I used to order fries with my breakfast instead and they obliged me a couple times.

Next time I went in there was a sign saying "no fries until 11AM." I guess my early orders forced them to fire up the fryer too early. Rats, foiled again.

John

[Edited on 2-14-2019 by John Harper]

A GREAT French Fry is a SCIENCE ?

MrBillM - 2-14-2019 at 11:01 AM

Why McDonald's French Fries Used to Taste a Lot Better
Danny Jensen MSN.com 2/19/2018

If you're a fan of McDonald's crisp, golden french fries, you've likely wondered if something changed about the flavor of those famous fries over the years -- rest assured, you're not alone in your suspicions. Over the decades, the fast-food giant has changed the oil used to cook those signature fries, often in response to public pressure for a "healthier" french fry, resulting in a product that many swear doesn't taste quite as good as it once did (not that we've stopped eating them, mind you). To understand what changed, we decided to explore why McDonald's french fries used to taste a lot better.


A Franchise Founded on Fries

To better understand how McDonald's fries changed over the years, we have to go back to the early golden years of the Golden Arches. As much as a burger may come to mind when you think of McDonald's, it was really the restaurant's French fries that were the main attraction from the beginning. At their drive-in hamburger stand in San Bernardino, California, brothers Dick and Mac McDonald drew big crowds for fries, burgers, and shakes with cheap prices and quick service, beginning in 1940.

It was the restaurant's fries, in particular, that caught the attention of Ray Kroc, who would go on to bring the McDonald's franchise to the world. "The McDonald's french fry was in an entirely different league," Kroc explains in his memoir, "Grinding It Out: The Making of McDonald's." "They lavished attention on it. I didn't know it then, but one day I would, too. The french fry would become almost sacrosanct for me, its preparation a ritual to be followed religiously."

Taking Time To Make Fries;

Two major factors made those original French fries irresistible: texture and tallow. Kroc quickly realized that what helped keep McDonald's fries from getting mushy after the frying process was maintaining the right amount of moisture and starch in the fries. Even the reliable Russet Burbank potatoes -- the large, oblong variety that McDonald's uses to this day among others -- can vary in moisture content depending on where and how it's grown. To maintain consistency, Kroc had suppliers use hydrometers to ensure an optimal moisture content.

Kroc also found that by curing the potatoes -- storing them in warm temperatures for a few weeks -- helped convert the sugars in a fresh potato into starch, which made for a crisper fry that didn't caramelize and brown. He also hired an electrical engineer named Louis Martino to develop a "potato computer" to determine the optimal cooking time for the fries. But it was the beef tallow used to cook the fries that ultimately made them a worldwide hit.

The Flavor Secrets of Formula 47

It was beef tallow -- the rendered form of beef fat that's solid at room temperature -- which gave McDonald's fries their signature, rich and buttery flavor. But it was initially used because it was the cheaper, more convenient option. Interstate, the fry oil supplier for the McDonald brothers' burger stand, was too small of an operation to afford the expensive hydrogenation equipment to produce partially hydrogenated vegetable oil -- the most popular frying oil at the time. Instead, Interstate provided McDonald's with a blend of 7% vegetable oil and 93% beef tallow, sourced from the stockyards of Chicago, which could extend the life of the oil without expensive equipment. It also happened to make the fries taste incredibly delicious.

The special beef tallow and oil blend for McDonald's fries became known as Formula 47, named after the combined cost of the restaurant's "All-American meal" at the time, which included a 15-cent burger, 12-cent fries, and a 20-cent shake. Kroc insisted that all of the McDonald's franchises used Formula 47, ensuring that the rest of the country -- and eventually the world -- would come to love the taste of McDonald's french fries.

In his memoir, Kroc explains how important those fries were to the success of McDonald's, "One of my suppliers told me 'Ray, you know you aren't in the hamburger business at all. You're in the french-fry business. I don't know how the livin' hell you do it, but you've got the best french fries in town, and that's what's selling folks on your place.'" He goes on to say, "The quality of our french fries was a large part of McDonald's success."

A Change Of Heart

The buttery, beef tallow flavor would continue to be a hallmark of McDonald's fries for decades, adored by the millions -- and later billions -- served. But eventually concerns were raised that the saturated fat in beef tallow raises cholesterol levels to potentially dangerous heights, which eventually prompted a change in the recipe. In 1966, self-made millionaire Phil Sokolof had a nearly life-ending heart attack at age 43, prompting him to create the National Heart Savers Association to campaign against fat and cholesterol in the American diet. A self-admitted "student in the greasy hamburger school of nutrition" prior to his heart attack, Sokolof went on to launch a multi-million dollar campaign, including full-page newspaper ads, contending that McDonald's and other fast-food chains were threatening lives with high-cholesterol menus.

Then in 1990, faced with Sokolof's campaign and growing public concerns about health, McDonald's gave in. Beef tallow was eliminated from the famous french fry formula and replaced with 100 percent vegetable oil. The results were French fries with zero cholesterol and 45 percent less fat per serving than before, but also a plummet in stock prices and countless consumers saddened by a drop in flavor.

Trying To Bring Back The Flavor

In an effort to bring back some of the flavor lost by removing beef tallow, McDonald's began adding "beef flavoring" to their fries. However, the company was forced to settle lawsuits from vegetarians and Hindus who abstain from eating beef, before it disclosed the added ingredient. The company now lists "natural beef flavor" of which the starting ingredients are hydrolyzed wheat and milk proteins, which are thought to be a source of "meaty-tasting" amino acids. Many customers also thought that the fries at the time lost much of the balance between a crisp, crunchy exterior, and a soft interior with the change.

Oil Change

To make matters worse, the new oil blend eventually began raising health concerns of its own as people became aware of the risks posed by trans fats in hydrogenated vegetable oil. So in 2002 the company changed the formula again to a new soy-corn oil, designed to cut the amount of trans fats by half, while also increasing the amount of healthy polyunsaturated fats.

Then in 2007, McDonald's announced yet another new oil blend for their fries, this time a healthier trans-fat-free oil -- in part a response to New York City's ban on trans fats. So while the McDonald's french fry may be healthier now than it was decades ago, we also may have sacrificed a lot of taste along the way.

Of course, many of us still enjoy McDonald's french fries, perhaps just not as much as we used to. The fries still have that golden, crispy exterior and tender interior. They still offer that delicious sweet-salty combo, thanks to a spray of dextrose after they've been blanched during processing, and the salt sprinkled on after frying.

And for those wondering if we remember the original version of McDonald's fries as better tasting only because of nostalgia, author Malcolm Gladwell dispels that idea in his Revisionist History podcast, "McDonald's Broke My Heart." In the podcast, which is worth a listen, Gladwell laments the change that McDonald's fries underwent when the ompany stopped using beef tallow in 1990. He even goes so far as to have the country's leading food scientists recreate the original recipe for a taste test against the modern ones. It's no contest, the original recipe wins, and Gladwell concludes, "My heart is full of sadness again to think about how many millions and millions and millions of people around the world have never tasted that."

If you'd like to do a taste test yourself, you may want to try making a batch of fries with the original beef tallow recipe.

Don Jorge - 2-14-2019 at 11:59 AM

Quote: Originally posted by Russ  
Hope to head home before the end of the month. Cancer free....

That is great news! Safe travels!

Lee - 2-14-2019 at 03:17 PM

Quote: Originally posted by John Harper  

Next time I went in there was a sign saying "no fries until 11AM." I guess my early orders forced them to fire up the fryer too early. Rats, foiled again.

John

[Edited on 2-14-2019 by John Harper]


Wouldn't the fryer have been on already if they were frying hash browns?

On ski trips to Tahoe early 60s, we'd stop in Sacramento at the Arches, or, Golden Arches. Egg white delight is a favorite breakfast now. Day old is great too. Always had good coffee at McDonalds.

TMW - 2-14-2019 at 03:19 PM

["Then in 1990, faced with Sokolof's campaign and growing public concerns about health, McDonald's gave in. Beef tallow was eliminated from the famous french fry formula and replaced with 100 percent vegetable oil. The results were French fries with zero cholesterol and 45 percent less fat per serving than before, but also a plummet in stock prices and countless consumers saddened by a drop in flavor."]

Yep that did it. I think the same thing happened to KFC chicken. To me it doesn't taste as good as it once did.

AKgringo - 2-14-2019 at 03:28 PM

I have always been a fan of Carl's Jr, but they discontinued their chili cheese fries. Not finger food, but tasty!

drzura - 2-14-2019 at 03:37 PM

I am moving back to the Oceanside area from Northern California in the near future. I remember going to Captain Kenos as a kid with my parents. I love fish n chips.
Quote: Originally posted by BornFisher  
I like my fries with tartar sauce. When in Encinitas, go to Capt. Kenos for a dive bar and the fish and chips. Yummmm! Love it on rainy days, might hit it tomorrow haha!!

David K - 2-14-2019 at 04:06 PM

Quote: Originally posted by drzura  
I am moving back to the Oceanside area from Northern California in the near future. I remember going to Captain Kenos as a kid with my parents. I love fish n chips.

Quote: Originally posted by BornFisher  
I like my fries with tartar sauce. When in Encinitas, go to Capt. Kenos for a dive bar and the fish and chips. Yummmm! Love it on rainy days, might hit it tomorrow haha!!


A sad bit of restaurant news in Oceanside... Davina's (on Mission Ave. near the airport) has closed and Kim retired after many years of excellent Mexican meals prepared in her kitchen. This just happened like last month... I learned this when I was going to meet Nomad 'ncampion' for lunch there, last week. We ended up at another fantastic place, but not Mexican food, at Cassidy and 101, Beach Break Cafe (breakfast and lunch). I lived in Oceanside from 1998 to 2013, near the mission and El Camino Real, naturally!

bajabuddha - 2-14-2019 at 04:15 PM

For fries I gotta have Arctic Circle Fry Sauce. Originated in the '60s at Arctic Circle hamburger chain in Utah, was nothing more than 50/50 ketchup and mayonnaise. You can now buy it commercially prepared; Heinz has it on the shelves called MAYOCHUP.

David K - 2-14-2019 at 04:22 PM

Reminds me of Red Robin's onion ring 'Campfire' sauce (Mayo and BBQ sauce, + chipotle spice).

John Harper - 2-14-2019 at 04:28 PM

Quote: Originally posted by Lee  

Wouldn't the fryer have been on already if they were frying hash browns?


They don't do hash browns at Keno's, only small cubed potatoes done on the grill. Real hash browns are done in a pan or on the grill. JMHO.

John

John Harper - 2-14-2019 at 04:29 PM

Quote: Originally posted by drzura  
I am moving back to the Oceanside area from Northern California in the near future.


I'll treat you to breakfast at Keno's when you do.

John

[Edited on 2-14-2019 by John Harper]

drzura - 2-14-2019 at 04:38 PM

I’ll take you up on that offer. I am really getting the itch to move back down... just waiting for the final stages of my new job position to go through.
Quote: Originally posted by John Harper  
Quote: Originally posted by drzura  
I am moving back to the Oceanside area from Northern California in the near future.


I'll treat you to breakfast at Keno's when you do.

John

[Edited on 2-14-2019 by John Harper]

Hard to argue with success

thebajarunner - 2-14-2019 at 04:52 PM

I was trying to put a deal together with McDonalds on an excellent Modesto Corner.

I asked the McD rep what her projected annual gross was for the site
$2.4 million

How about a Burger King, I asked...... smile.....about $1.1 million

Well, and an In N Out ?
Smile is gone,
she grunts "about $4 million"

We ended up doing a deal with Audi, much better for us

mtgoat666 - 2-14-2019 at 05:08 PM

If driving thru so cal to baja, you can find better fast food than fries

Lots of good pho spots. A lot of good vietnamese delis for bahn mi and fresh spring roles. And if passing thru LA, a fair number of good places for arepas. And now many good places for street tacos, many offering much more delicious/creative tacos than you will find in baja...

Dont settle for burgers and fries.

For good eats stick to big cities, especially LA. Food is pretty dismal in backwater burbs like el centro, ramona and barstow.


[Edited on 2-15-2019 by mtgoat666]

willardguy - 2-14-2019 at 05:40 PM

:lol: well we knew it was just a matter of time before one of these knuckleheads would bust out an argument.......about french fries!

drzura - 2-14-2019 at 09:19 PM


I am looking forward to the pho restaurants in the Kearny Mesa area... good eats there.
Quote: Originally posted by mtgoat666  
If driving thru so cal to baja, you can find better fast food than fries

Lots of good pho spots. A lot of good vietnamese delis for bahn mi and fresh spring roles. And if passing thru LA, a fair number of good places for arepas. And now many good places for street tacos, many offering much more delicious/creative tacos than you will find in baja...

Dont settle for burgers and fries.

For good eats stick to big cities, especially LA. Food is pretty dismal in backwater burbs like el centro, ramona and barstow.


[Edited on 2-15-2019 by mtgoat666]

Lee - 2-14-2019 at 09:28 PM

In & Out, North Coast Hgwy, Oceanside. Double Double, my treat.

drzura - 2-14-2019 at 10:59 PM

I'll be hitting up that In N Out across from the Oceanside harbor in short order when I move back down to Oceanside ;)

John Harper - 2-15-2019 at 06:21 AM

Quote: Originally posted by drzura  
I'll be hitting up that In N Out across from the Oceanside harbor in short order when I move back down to Oceanside ;)


Angelo's on the south end of Oside is pretty good for burgers and you get a huge amount of fries with your meal. They have one in Encinitas as well. They also have a pretty good breakfast.

John

David K - 2-15-2019 at 10:26 AM

Angelo's has great onion rings! Or at least they used to... been a while since we ate there.

So, another In and Out in Oceanside?
The one near my old place is on Hwy. 76, about 5-6 miles east of I-5/ the harbor. Then there's one along Hwy. 78, between College and Emerald, near the DMV.

I am now near the famous Nessy Burger off I-15 & 76: http://www.nessyburgers.com/Food.html and they have the best fries and great 1/2 pound burgers!

chippy - 2-15-2019 at 10:49 AM

Quote: Originally posted by John Harper  
Quote: Originally posted by drzura  
I'll be hitting up that In N Out across from the Oceanside harbor in short order when I move back down to Oceanside ;)


Angelo's on the south end of Oside is pretty good for burgers and you get a huge amount of fries with your meal. They have one in Encinitas as well. They also have a pretty good breakfast.

John



Angelos breakfst burritos:bounce:

TMW - 2-15-2019 at 10:53 AM

Personally I like the hamburgers at places like the Boll Weevil where you basically build your own. I like the whopper with out the mayo, mustard is better.

chippy - 2-15-2019 at 10:57 AM

Quote: Originally posted by Lee  
In & Out, North Coast Hgwy, Oceanside. Double Double, my treat.




I´m a fan of in and out but the cheese in that photo looks wrong.

John Harper - 2-15-2019 at 07:48 PM

Quote: Originally posted by David K  
I am now near the famous Nessy Burger off I-15 & 76: http://www.nessyburgers.com/Food.html and they have the best fries and great 1/2 pound burgers!


I went there when it was just off the 15 at the gas station, but they moved (??) since then and have not gotten back yet. I recall they served excellent burgers and fries too! Right on, DK!

John

[Edited on 2-16-2019 by John Harper]

willardguy - 2-15-2019 at 08:01 PM

Quote: Originally posted by TMW  
Personally I like the hamburgers at places like the Boll Weevil where you basically build your own. I like the whopper with out the mayo, mustard is better.


still a Boll Weevil off the 5 at Palm......not the same though:( but tarro's are cold!:P

No Cheese

MrBillM - 2-15-2019 at 08:48 PM

Jeez.

Stopping at an oft-frequented local diner earlier for a Burger and Fries, I recited to the waitress my usual plea honed over 60 years ........... " Double Hamburger-NO CHEESE-ONLY Mayonnaise........" At which point, she says "No Cheese ?"

"No Cheese", I say. Having mellowed in my old age, I avoided the temptation to point out that had I wanted Cheese, I would have ordered the Cheeseburger on the menu.

So, the order arrives and instantly noticeable is the melting yellow stuff oozing out.

The waitress protests "I put it on the order". I say, "I know, I know. It's usually the cook's fault". She thinks I'm being sarcastically insulting. I apologize with "I mean it. It really usually is the cook" omitting any reference to the cook's ethnicity.

They do have really good burgers at a decent price. Double with a lot of fries (which they've just started seasoning) and drink for $7.00. I don't know where they source their [likely frozen] patties, but it's a good one. Excellent Sesame seed buns, too.

It's just a struggle getting that "No Queso" business across, but that's been true virtually everywhere.

Including Burger King.