For a limited time, Arby's is offering this funky new turkey sub sandwich melt thing. The Turkey Three Cheese and Bacon sandwich comes on a toasted sub roll. It has melted Swiss and cheddar cheese and a Parmesan cheese sauce, plus bacon for good measure.
I found the sandwich appropriately cheesy, but felt the need to add some honey mustard sauce for more flavor. Maybe it was just too much cheese and it needed something else. Perhaps it would have benefited from a spicy mayo or something else for variety.
The sandwich is also limited to certain locations, so don't be surprised if you don't see it on your local menu. But if you do come across it, it might be worth a try.
This isn't really fast food. Well, it's sort of a hybrid. There's a local upscale supermarket chain here in Arizona called AJ's Fine Foods. The one near my house has an outdoor grill where they make burgers, sandwiches, etc. I thought I'd share this cool burger I have never seen before. Introducing the 50/50 burger:
What's 50/50 about it? It's ground beef and GROUND BACON mixed together into one patty. Whoa! Let me repeat. Ground bacon. Opening the box, I am greeted by the most pleasing bacon smell and every bite has a perfectly equal beef-to-bacon ratio. Genius!
At $8.50, the sandwich isn't cheap. But it comes with a fun little baggie of side garden items kept cold like the old McDLT. And two strips of white American cheese don't hurt either. Yum!
For the last six years, I meet up with some friends for what we call Schnitzmas, a December lunch at Wienerschnitzel. While hot dogs are de rigueur, my friend Danielle prefers chicken. She got these chicken strips/chunks/whatever:
She said they were tasty, and they sure look well-seasoned. But they aren't on the official menu, so I wonder if this is just a local offering. I remember Wienerschnitzel having chicken sandwiches in the past, but their current offerings don't list any chicken items. Interesting.
Merry Schnitzmas to you and your family and may 2013 be full of flavor!
Just like its beef sibling, the chicken CBO, here the grilled one, is tangy/juicy/savory/salty/meaty goodness on a sturdy bun. I won't dwell too much on the assembly or contents, which apart from the aforementioned meat change, is identical.
McDonald's Grilled Chicken CBO
And the crispy (fried) version is equally tasty. The large crunchy chicken breast finally gets some topping love and is no longer the bland, dry and lonely core of the previous chicken sandwich lineup.
McDonald's Crispy Chicken CBO
Very good, McDonald's. The only thing I worry about is that dang "for a limited time" tag that appears on every new menu item. At this point McDonald's you have a winner. My only advice: keep it!
In-N-Out Burger, Rallys & Checkers all have one thing in common. Well, other than burgers. They all made a name for themselves largely on their drive-thru service. And many stores, especially Rallys/Checkers and the original batch of In-N-Out's had double drive-thrus. Two independent lanes of traffic going to two sides of a central kitchen. I always thought that was great, except when I was a single driver and went through the left hand lane (for those of you in the UK, you may not immediately recognize the hassle of reaching across the right-side passenger seat). Anyway, there is an implied built in efficiency to dual lane drive-thru's. Two lanes mean processing double the customers per hour, theoretically. But does it? Or does it just move the bottleneck further up the literal food chain?
Recently, McDonald's started rolling out advanced dual-position drive-thru lanes for ordering, but each lane merges into a single one for payment and pickup.
A new McDonald's dual-lane drive-thru under construction
There are two flavors of the McDonald's design, parallel ordering and tandem ordering. In parallel ordering, pictured above, the drive-thru begins as two separate lanes. After ordering, the lanes merge and then wrap around the building for payment and pick-up like normal. For restaurants with limited space, two tandem ordering positions are set up one after the other, allowing two cars to stay in line but order simultaneously, or nearly so.
But think about the rest of the process. At McDonald's, there may still be a single order taker. There is a single payment window and the food comes out of a single window. So what is the true time savings? It seems to me that this is just a faster way to get people to place their orders and commit, especially in busy times, without driving away. And maybe that is part of it. But equally true is that there is additional "bandwidth" in the assembly process and, many restaurants agree, the true bottleneck is on the customer's side. Dual-lane order taking prevents the slow, unsure guest from gumming up the works. We've all been stuck behind one of those, so there's a plus right there.
What do you think? Do you see any benefit to this? Do you think it is more efficient or do you think the public will just think it is?
A small three-store burger joint in the Atlanta area, Farm Burger combines gourmet burgers and a bar in a rustic, noisy but family-friendly atmosphere. There are three locations, and I visited the one in Buckhead GA.
The menu follows a format similar to anyone who has visited Fuddruckers or other build-a-burger chains. The gimmick: know your burger. Fresh beef from grass-fed, happy cows (presumably until they became patties) that were never fed antibiotics, hormones or grain. What does that do to the taste? Well, it makes for a big, thick and juicy burger with a great non-processed taste.
I built my burger with lettuce, tomato, "house" pickles, FB sauce (a sort of spicy thousand island) and grainy mustard. For company, I added an order of onion rings and a Coke.
First to arrive was my basket of six big juicy onion rings. They come with the standard horseradish-based dipping sauce. Note the can of Coke - this is the way you get soft drinks. At first I was thinking that was kind of cheap, until the guy bringing my food asked if I wanted another. Apparently, they will give you another can if you want in lieu of refills. Nice. But a fountain drink would still have been preferred.
Shortly after the rings came the main event. Wow, look at that first impression! The burger occupied the entire basket and was a challenge to cut in half. Everything was generous, from the size of the patty to the number of pickles. And the sandwich had a great homemade taste that suggested the cook made it just for me. Which he did.
For more information, check them out at farmburger.net.
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