White Castle has its own take on fast food hamburgers. For starters, the patties are square, with five holes in each patty. And they’re small, too –- two-and-a-half inch sliders. Just big enough to fit into the palm of your hand. And since they’re steamed on a bed of onions, everything is infused with this
Excellent listen throughout, but you can skip to 17:30 for competition with McDonalds.
It’s definitely not the way it used to be. I wonder what’s up with that.
There’s a distinctive flavor difference when McD’s food gets cold. With most food, it just tastes like the same food except it’s cold; but with McDonald’s, it goes from smelling appetizing and tasting decent to smelling horrible and tasting worse. The thing I have noticed is that, in the past decade or so, that window of flavor has gone from a gradient to a really stark dividing line, about 20-30 minutes after the food is cooked.
McDonald’s food has no flavor. It has all been destroyed during their manufacturing and preservation process. What you’re “tasting” is actually scientifically engineered odors that are added to the food with chemicals. When the food gets old, or cold, those smells dissipate and you taste what it actually tastes like. This whole process was outlined in detail in the book Fast Food Nation back in the late 90’s or early 00’s. I imagine that the issue has only gotten worse since then through ever present cost cutting strategies. McDonald’s is absolutely disgusting, and nobody should eat there. It barely qualifies as food.
Actually, in the second edition, Schlosser added an epilogue talking about how much things had changed in a positive direction in the decade or so since he published the original. So if anything, I think the downturn in quality is probably due to the removal of the artificial stuff. Maybe it’s just proving that they never used good ingredients to begin with.
Why do you know what that tastes like?
McDonald’s tastes like compressed napkins. They didn’t always taste that way, but they sure do now.
It’s definitely not the way it used to be. I wonder what’s up with that.
There’s a distinctive flavor difference when McD’s food gets cold. With most food, it just tastes like the same food except it’s cold; but with McDonald’s, it goes from smelling appetizing and tasting decent to smelling horrible and tasting worse. The thing I have noticed is that, in the past decade or so, that window of flavor has gone from a gradient to a really stark dividing line, about 20-30 minutes after the food is cooked.
McDonald’s food has no flavor. It has all been destroyed during their manufacturing and preservation process. What you’re “tasting” is actually scientifically engineered odors that are added to the food with chemicals. When the food gets old, or cold, those smells dissipate and you taste what it actually tastes like. This whole process was outlined in detail in the book Fast Food Nation back in the late 90’s or early 00’s. I imagine that the issue has only gotten worse since then through ever present cost cutting strategies. McDonald’s is absolutely disgusting, and nobody should eat there. It barely qualifies as food.
Actually, in the second edition, Schlosser added an epilogue talking about how much things had changed in a positive direction in the decade or so since he published the original. So if anything, I think the downturn in quality is probably due to the removal of the artificial stuff. Maybe it’s just proving that they never used good ingredients to begin with.
To my knowledge the only positive change is that they stopped using pink slime in their beef, but that is a big step in the right direction.
Oh no McDonald’s definitely isn’t great, but I’ll take a McDouble any day over White Castle
Agreed. McDonald’s sucks but I literally throw up about 1/3 of the time I have White Castle and it doesn’t even taste good.
I’ve only ever had the frozen whitecastle little cheeseburgers, which are basically a ball of transfat and cholesterol. They’re okay though