Fast Food Discussion: Mexican Pizza at Taco Bell

[Vanadium 50]

Kiosks are computers that run programs, and some programs are better than others. I doubt this is a surprise.

One advantage of kiosks is that they can support multiple languages. Many customers speak Swahili but none of your workers do? Not a problem if the kiosk is programmed to. They also tend to increase the use of credit/debit cards, and while these have costs, so does cash - you have to pay someone to take it to the bank, and you need to make sure you're not robbed - less cash, less risk.

I predict you will start to see dynamic pricing within a couple years. Items like fries expire after a short period ("hold until sold, no matter how cold"). After a while they get tossed and a fresh batch made. You will start to see the price dropping as the expiration time approaches, because selling them for 20% off is better than tossing them entirely.

 

[russ_watters]

I'm no expert on this, but it seems like some fast food chains around here (like McDonald's) let you order and pay online, so when you get to the location you walk to the head of the line, get your order and walk out. Have you looked into that option?

View attachment 326955

I do this at McDonalds. The app doesn't actually let you place the order until you arrive, and I think that's fine. But it does mean that if there is no drive-through line, the app isn't the fastest way to get food.

 

[symbolipoint]

I predict you will start to see dynamic pricing within a couple years. Items like fries expire after a short period ("hold until sold, no matter how cold"). After a while they get tossed and a fresh batch made. You will start to see the price dropping as the expiration time approaches, because selling them for 20% off is better than tossing them entirely.

Interesting Prediction! In fact, things like this happen in other retail situations.

 

[pinball1970]

I was absolutely desperate for a takeaway last night. Working till 11pm, dehydrated, exhausted and on the aps we had including MD, absolutely nothing.
It's Manchester!
I had a tin of beans with a tin of tuna plus lazy chilli and garlic. Cold. Protein, fibre and some carbs. I drain the sauce.
Tomorrow will be chicken in Peking sauce, extra chillies, boiled rice. 45 mins. Half tomo, half Friday morning.EDIT: To qualify Manchester is excellent for food of all types city centre.

 

[kyphysics]

Random Observation & Question of the Day:
I've noticed that many restaurant (not necessarily fast food, but certainly fast food included - ...see how I sneakily worded that to make it fit this thread?) ranch side dips are better than grocery store versions.

I've tried lots of grocery store brands and have never come up with one that tastes as good as restaurant ranch dips (from Buffalo Wild Wings to Texas Roadhouse - these chain ones just seem different and better). Why is that? Is it that hard to make and package as a longer shelf-life item?

What is different & better about restaurant ranches? 1.) They are not as thick. I swear, it seems the ones you by at grocery stores are always thick. I wouldn't say restaurant style ones are watery either, but they are definitely more thin and more "runny." 2.) Restaurant ones are more tangy and better balance the herbal/spice flavor with tangy-ness. Grocery store ranches lack any tangy taste at all and are more thick/heavy, "rich," and salty, which I don't like.

Lastly, am I the only one who likes ranch on nachos over sour cream. SC is tasteless to me and does nothing for my nachos. I like ranch more and am surprised it's not a staple ingredient on them at restaurants.

 

[BWV]

$7.49 for a spectacular Masala Dosa (dosa stuffed with spiced potato mix) and a side of Sambar and coconut chutney at a great strip center vegetarian Indian joint, less than what a fast food burger meal would have cost

(this is not the restaurant, but a similar pic)

 

[kyphysics]

Too bad that's only vegetarian. If it had curry ground beef inside (along with the potatoes and any other veggies), that'd definitely be my kind of snack. Visually, it looks delicious!

 

[BWV]

Too bad that's only vegetarian. If it had curry ground beef inside (along with the potatoes and any other veggies), that'd definitely be my kind of snack. Visually, it looks delicious!

Hard to find Indian restaurants that serve ground beef

 

[kyphysics]

https://www.yahoo.com/lifestyle/chick-fil-revives-two-summery-210402728.html

Chick-fil-A is bringing back two fan-favorite menu items just in time for summer!

The fast-food chain has announced that the beloved Peach Milkshake will be returning for the season this Monday, June 12, along with the White Peach Sunjoy, which is making its grand reentry to the menu after five long years.

The basic Peach Milkshake is one of the most popular seasonal shakes, according to the brand, with customers often marking the start of summer with its yearly debut.

The White Peach Sunjoy is riding in on the coattails of the limited-time return of Watermelon Mint Lemonade, and can also be ordered alongside a White Peach Lemonade, Iced Tea, or Frosted Lemonade.

I routinely blow my would-be retirement savings on such drinks (the way some do with Starbucks) and look forward to these delights.

I find the regular fresh squeezed lemonade (I ask for no ice always) to be worth every dollar. Looking forward to trying their summer peach offerings.

 

[gmax137]

What is different & better about restaurant ranches?

The good ones are "home made" rather than generic canned stuff from the restaurant supply.

 

[kyphysics]

The good ones are "home made" rather than generic canned stuff from the restaurant supply.

Hmmmm...For sure, I can see how homemade versions are better.

But, overall, I think restaurant ranch dips are simply way better than grocery store versions for the reasons I laid out in the earlier post.

I was actually at Target today and went through their ranch dip offerings (some I've had before) and shook my head. Even the ones I hadn't had before, I did a "shake" test and they seem way too gloopy, gloppy, and thick/heavy.

As noted earlier, restaurant ranches are simply much more thin/watery/light, which I prefer (and tangy). The texture of store bought ranch is just gross to me and I end up never finishing the various bottles I buy.

 

[gmax137]

Buy the dry mix and combine with mayo/sour cream/milk/buttermilk to your taste!

 

[collinsmark]

Hmmmm...For sure, I can see how homemade versions are better.

But, overall, I think restaurant ranch dips are simply way better than grocery store versions for the reasons I laid out in the earlier post.

You might try buying the packets, and instead of adding the directed milk or mayonnaise, you might try experimenting with buttermilk instead (and letting it chill for a few hours). I haven't tried that myself with modern packets, but it might be worth a try. -- Or maybe just stick with the milk & mayonnaise but just use a lower proportion of mayonnaise.

Or perhaps better yet, experiment with all fresh ingredients (no pre-made packets). There are recipes and instructions on the Internet.

By the way, this "thick" ranch dressing, as it all seems to be at the grocery stores these days, wasn't always that way. While today, the Hidden Valley Ranch packets call for added milk and mayonnaise, originally the packets called for simply buttermilk. They changed it over the years. I don't see buttermilk sold as often for anything anymore, which may have had something to do with it.

Speak of which, the history of ranch dressing -- and why we call it "ranch" dressing today -- is a fascinating story filled with excitement and intrigue. From Nebraska to Alaska to California. There are dude ranches, Clorox, and beans that fit into the nail biting tale of trademark law.

 

[kyphysics]

Buy the dry mix and combine with mayo/sour cream/milk/buttermilk to your taste!

Where does the tangy taste come from at restaurant versions? Lots of sour cream? I wouldn't think so, given sour cream seems mostly tasteless to me (it's not even really sour to me - if it is, it's very, very light compared to the "punchy" tangy taste of, say, Buffalo Wild Wings ranch dip).

Could it be a dash of vinegar? I wouldn't think so either, as that seems it would separate from the ranch and/or create "bubbles" of vinegar (I could be wrong).

I'm definitely open to trying to make my own. Just wish I knew all the ingredients and ratios used at restaurants where I like the ranch.

 

[kyphysics]

By the way, this "thick" ranch dressing, as it all seems to be at the grocery stores these days, wasn't always that way.

Oh, btw, I was talking strictly of ranch dip - not dressing (as in salad dressing) if that's what you meant. . . .I know some people might think both are the same, but they are different in my eyes.

Ranch dressing does routinely come in a thick, gloopy, gloppy texture - even at restaurants.

Ranch dip, however, should/does not at most restaurants that I have gotten it at. It's light, thin, and tangy (not some rich and saltier taste like the dressing and/or grocery store versions of dip).

I'm sure for some people this is a non-issue. To me, I notice it right away and am very picky about my preferences here.

. . .Don't get me started on salsa in store bought containers either. It's more like salsa SOUP! SOOO watery.

 

[pinball1970]

Too bad that's only vegetarian. If it had curry ground beef inside (along with the potatoes and any other veggies), that'd definitely be my kind of snack. Visually, it looks delicious!

Minced lamb is good to go. Keema. It tastes ok but being mince and Lamb gives it the potential to be greasy.
You can get beef curry in the UK but the source will not be Hindu.
7.23am here and I am now craving curry.

 

[pinball1970]

Has pot noodle and similar had a mention? It ticks a lot of boxes, over priced for what it is, pretty unhealthy (just carbs)
It does not taste particularly amazing but I like it
To transform a pot noodle, put your hot water in and cover, I recommend "Bombay bad boy."
Leave 3 minutes stir and add lazy garlic and chilli.
After two minutes add a tin of tuna in oil (drained).
25g of protein, tastes great, takes a few minutes.

 

[kyphysics]

I was bored and saw this . . .it PERFECTLY describes my grocery store ranch vs. restaurant ranch dip dilemma. I'm actually surprised how much it mirrors the discussion here (only thing missing was my "tangy" point). He nails the highly flavorful aspect of "runny ranch" vs. the thick/heavy/glue-like taste of Hidden Valley ranch (or insert your local grocery store bought bottle).

Even funnier and better is the comment that the source of the runny ranch is somewhat secretive. . . .But, seriously, where can one buy it or find a recipe to it? No one seems to know. The non-restauranteur civilian (or non-experienced cook/chef) must suffer the indignities and horrors of Hidden Valley-like gloopy, gloppy ranch.

 

[kyphysics]

For those who've never tasted a Nathan's hot dog, I think it's a must-try.

I was doing some shopping at Walmart today and had not had dinner yet. I walked by the hot foods area and saw $1.50 Nathan's hot dogs. I thought that sounded cheap and I like hot dogs usually, so I bought one.

This was one of the best hot dogs I've ever had. There weren't any condiments on it, as it was just the dog and bun. Yet, it was great - the flavor and quality of the dog were just so much better than other dogs I've had.

Time to get some more for next dinner!

 

[collinsmark]

For those who've never tasted a Nathan's hot dog, I think it's a must-try.

I was doing some shopping at Walmart today and had not had dinner yet. I walked by the hot foods area and saw $1.50 Nathan's hot dogs. I thought that sounded cheap and I like hot dogs usually, so I bought one.

This was one of the best hot dogs I've ever had. There weren't any condiments on it, as it was just the dog and bun. Yet, it was great - the flavor and quality of the dog were just so much better than other dogs I've had.

Time to get some more for next dinner!

Yes, Nathan's Famous hot dogs are quite tasty. I agree. Also, Nathan's plays a big role in the history of hot dogs, going all the way back to Coney Island where hot dogs as we know them today* had their origin.

*(as opposed to their German sausage predecessors).

 

[Ivan Seeking]

Fast Food

 

[kyphysics]

Yes, Nathan's Famous hot dogs are quite tasty. I agree. Also, Nathan's plays a big role in the history of hot dogs, going all the way back to Coney Island where hot dogs as we know them today* had their origin.

*(as opposed to their German sausage predecessors).

I bought 5 today and ate 3. Two left for tomorrow. For $1.50 (hot and prepared already), they are 100% better value imho than a McDonald's burger. I was reading online that Nathan's can have a "premium" attached to the price vs. other hot dog brands (. . .at $1.50 it's negligible for me if it's marked up), but to me it's very worth it.

The worst hot dog brands taste more like cheap spam meat (which I find repulsive). It's rare to find a good dog that you can buy at a grocery store, so I've been pleased.

Now...if they could only make some decent Spam that is reasonable priced. . .actually, I don't really like Spam at all (I know some people place it in the same category as hot dogs and other processed meats, but it's particularly repulsive to me for some reason).

 

[kyphysics]

My next trip to Walmart's hot foods section: I shall try their chicken egg rolls. They actually look tasty and are good sized. I really wonder if they make money on these items or if they're loss leaders (like milk) to attract people to buy actually profitable items.

Kroger/Harris Teeter's $5.99 fried chicken (8-piece) recently has also been another steal and very tasty (at least for the price point). That deal ended, but Friday's is often $6.99 (dollar more) fried chicken sale days.

 

[Ivan Seeking]

My fast food for breakfast everyday:
Water
Pure whey protein
Concentrated vegetables powder [equiv of 3 helpings]
Concentrated fruits powder [equiv of 3 helpings]
Pure peanut butter
A few dashes of Stevia
10 seconds in the NutriBullet

 

[BWV]

My next trip to Walmart's hot foods section: I shall try their chicken egg rolls. They actually look tasty and are good sized. I really wonder if they make money on these items or if they're loss leaders (like milk) to attract people to buy actually profitable items.

Wal-mart does make a good margin on immodium tablets

 

[kyphysics]

Wal-mart does make a good margin on immodium tablets

No issues so far. I think McDonald's destroys my stomach much more.

Those turned out to not be called "egg rolls." They are some kind of "flor...." (first few letters sounding it out....can't remember exactly how the woman said it) dish. Probably just the Italian/Mexican or whatever name for the same concept as egg rolls.

2 for $2.50. Like the Nathans hotdogs, they were worth it. Those egg rolls (how I call them) had chicken and cheese inside and a nicely crisp exterior. They remind me of taquitos in their shape (long and thin), but the texture was more of a Chinese egg roll (chewy, flaky, and crispy flour shell) and the interior has much more gooey cheese than a normal taquito. They are thinner than egg rolls, but thicker than taquitos. They are like the perfect combo and I do like them more than taquitos and egg rolls.

You are all welcome for my Walmart reviews. Now go and enjoy yourself some $1.50 treats!

 

[gmax137]

Flour tortilla flautas?

 

[Astronuc]

I don't eat at Waffle House myself (none nearby), but I know that Waffle House will operate on just the bare essentials in order to stay open at nearly all costs. As such, they probably avoid reliance on automated cash registers and things that might break down. For example, if the power goes out, or a store's computer system is damaged, they still need to be operating at full speed.

It's enough that the Federal Emergency Management Agency (FEMA) based their disaster recovery index on Waffle House. https://en.wikipedia.org/wiki/Waffle_House_Index

I got stranded in Charlotte, NC one winter. An ice storm knocked out power in the area around the airport, including the hotel where we were staying after our flights were cancelled. The Waffle House was the only place open.

The 1993 Storm of the Century (also known as the 93 Superstorm, The No Name Storm, or the Great Blizzard of '93/1993)
https://en.wikipedia.org/wiki/1993_Storm_of_the_Century

 

[BWV]

No issues so far. I think McDonald's destroys my stomach much more.

Those turned out to not be called "egg rolls." They are some kind of "flor...." (first few letters sounding it out....can't remember exactly how the woman said it) dish. Probably just the Italian/Mexican or whatever name for the same concept as egg rolls.

2 for $2.50. Like the Nathans hotdogs, they were worth it. Those egg rolls (how I call them) had chicken and cheese inside and a nicely crisp exterior. They remind me of taquitos in their shape (long and thin), but the texture was more of a Chinese egg roll (chewy, flaky, and crispy flour shell) and the interior has much more gooey cheese than a normal taquito. They are thinner than egg rolls, but thicker than taquitos. They are like the perfect combo and I do like them more than taquitos and egg rolls.

You are all welcome for my Walmart reviews. Now go and enjoy yourself some $1.50 treats!

They are called flautas (Spanish for flutes).

 

[JT Smith]

You are all welcome for my Walmart reviews. Now go and enjoy yourself some $1.50 treats!

It's worth dining there just for the ambience.