rolling new food laboratory inventions for american chain restaurants thread

https://www.washingtonpost.com/news/food/wp/2017/05/05/i-tried-to-use-the-mcdonalds-frork-it-was-actually-kind-of-fun/?utm_term=.86737bd3d8d4&tid=sm_tw

Still, I channeled my inner Beavis and Butt-Head and assembled a frork with fries shaped into devil horns. (See photo above.) I had this free-floating concern that my sandwich wouldn’t drop a load of guacamole, buttermilk ranch and pico de gallo without me squeezing it like pastry bag, but it performed beautifully. There were plenty of topping droppings to mop up with the frork, fulfilling its function in life.

Of course, to keep the game going, I did have to squeeze my sandwich like a pastry bag to get more toppings to tumble. So be it. This was the most fun I’ve had at McDonald’s since I was a kid (and the Pico Guacamole grilled chicken wasn’t so bad, either). I had to wonder, though, was I enjoying this because of the Ikea Effect, that phenomenon in which a product’s value increases with the amount of labor you invest in it?

https://i.imgur.com/4RGStPz.jpg

https://images-na.ssl-images-amazon.com/images/I/51lQyOnR25L._SY344_BO1,204,203,200_.jpg

9.23!

How come I didn't think of that.

brb, gonna shove a hot pocket into a stick of pepperoni.

So, what is going to take the place of Burger Business? http://www.brandeating.com/ and http://www.theimpulsivebuy.com/ do check off some of the same boxes, at least a far as keeping up with food laboratory developments - if not the investigative reporting into third-quarter financial reports and late-breaking daypart crises.

thanks for both those links!

"Brand Eating" - finally, a blog for me.

But seriously, what the hell is this: http://www.brandeating.com/2017/05/great-tastes-of-america-menu-makes-annual-return-to-mcdonalds-uk-2017.html

Before you click that link, try to guess what state this burger is named after:

two beef patties, pepper jack cheese, red and yellow peppers, mayo, and spicy ketchup on a spicy sesame seed bun

ha they do 4 of them every year here in the uk

their state affiliations seem highly suspect

the smashburger chain has localized burgers and the local one has this on their menu as the "Iowa":

Maytag® Blue Cheese, applewood smoked bacon,
haystack onions, lettuce, tomato & mayo on an
egg bun.

bacon and blue cheese both local products but I'm sure the perception would differ outside the region, let alone country

oh, i found one i liked recently!

http://burgerlad.com/

the writer(s?) and commenters alike are all sort of charmingly wide-eyed about whatever monstrosities us crazy americans will come up with next - their review of one of the nine (!) taco bells in the UK reassures us that "the burrito didn't come ripped in half like that. I did that for 'review purposes.'"

http://i.imgur.com/66N3tp9.png

when, glad to see the "kfc alabama cheeseburger" takes advantage of that loophole where "burger" can be things other than beef in different places

Can a chicken burger not be considered a burger where you are from, mh?

time to fire up the 'is a hot dog a sandwich' thread again

'god knows what's in the sauce but it was delicious' made me lol irl btw

https://www.youtube.com/watch?v=9kxYkZtoAi8

I've never heard, locally, anything other than a beef (or beef-approximating) patty on a bun referred to as a burger. As in, a burger is a beef hamburger patty. Black bean burgers or whatever vegan equivalent usually means something that looks like a beef hamburger but isn't.

Chicken on a bun is a chicken sandwich. I'm fine with "chicken burger" but it's not really a thing here

I guess a fringe case would be a ground meat on bun thing, the ground meat (or faux-meat) patty is the thing. I've had lamburgers and "chicken burgers" but they were ground meat, not a piece of chicken

i've never had kimchi and thought 'what this needs is more 7up'

mh, here in the nightmare netherworld of theresa may's britain chicken burgers are def a thing, eg

https://img.tesco.com/Groceries/pi/641/5000116101641/IDShot_540x540.jpg

made with real bird's eyes iirc

completely aware, just saying it's not the norm in the kfc homeland

that smashburger chain I mentioned above, their website has it differentiated to the point there's a stark BURGERS | CHICKEN category distinction!
http://smashburger.com/eat/menu/

i just looked at burger king's uk website to confirm that they serve a chicken burger (they do) and i found a link to a bk delivery site which opens on this display of mysterious matter

http://i1247.photobucket.com/albums/gg622/bizarrogazzara/Lumps_zpsuauhrnxr.jpg

i feel like having these brought to your house could be considered a hate crime

the product on the right looks like some sort of cheese popper which would have jalapeno bits inside in the US, but I hesitate to make any assumptions on what the green bits could be elsewhere

lime jelly, iirc

the yellow stuff is custard

Whatever happened to the jalapeño popper? Used to be everywhere. I guess I don't really patronize fast casual chains anymore so maybe I'm just not seeing them in my bubble.

went full fast food, people burned out on them afaik

looking closer i think those burger king 'snacks' might be served on old wallpaper offcuts

re: Seven-Up recipes - - - I can't seem to find Lileks's original coverage of Cooking With Seven-Up (maybe pulled after being incorporated into a book?) but here's a worthwhile followup series: http://www.lileks.com/institute/gallery/sevenup2/index.html

http://www.lileks.com/institute/gallery/sevenup2/4.jpg

when my great-grandmother was alive she made something like the above jello mold every thanksgiving that involved lime jello, 7-up, fruit cocktail, a shitload of whipped cream, and CELERY AND WALNUTS

god knows i miss her but i do not miss that

. . . piquant . . . delicious!

I never knew about the burger thing!

https://www.kfc.com/menu/sandwiches/
http://www.kfc.co.nz/menu/burger-combos/

This is an ontological error that must be corrected by conquest

Kumara Tower Stacker

Take a bite into this Kiwi twist on our famous Tower burger. Original recipe fillet, a golden kumara hash brown, tasty tomato mustard sauce, cheese and crispy onions. If you’re feeling brave, the Kumara Stacker with an extra fillet is just for you!

Add a little spice and ask for a Zinger!

Yes pls!!!

-1 fillet I'm not a monster

uh, i... i... i'm feeling brave

https://www.youtube.com/watch?v=YL_Xyi2u-T8

was legit expecting that amiable tractor driver to unhinge his jaw to eat that fucking thing

you just kinda bang your face into it i guess

the fuck is a "DOUBLE FILLITZ"

http://www.bbc.com/news/av/business-39896838/a-cheaper-tastier-way-to-eat-lunch-at-work

this is getting mocked on twitter, as you'd expect, but it led me to the BRITISH SANDWICH AWARDS, which has some amazing corporate chain restaurant copywriting

http://awards.sandwich.org.uk/index.php/awards/winners/197-the-new-sandwich-product-award-winner

Food Ingredient Category
My Bombay Airwrap

The judges comments are very expressive: "I would buy this product."

http://awards.sandwich.org.uk/index.php/sandwich-designer-competition

This year's competition categories are:

The Harvey and Brockless Pesto & Relish Sandwich Designer of the Year
The H. Smith Food Group Tuna Sandwich Designer of the Year
The New York Bakery Bagels Sandwich Designer of the Year
The Norseland Mexicana®, Applewood® and Jarlsberg® Sandwich Designer of the Year
The Pan'Artisan Focacia Romana Sandwich Designer of the Year
The Sam Browne Foods British Red Tractor, Farm Assured Poultry Sandwich Designer of the Year

Two new options from returning sponsors, Harvey and Brockless, contestants may choose to use either or both of the products, together with other ingredients of their choice to create their sandwich recipe.

Choose From
Finest Pesto

Not just your average run of the mill pesto, this Fresh Basil Pesto is created with a blend of Veronese basil, our Luca 100% Picual Extra Virgin Olive Oil, 24 month Parmigiano-Reggiano, pine nuts and garlic. It combines everything you would want in an authentic fresh pesto; intensity, saltiness, texture and a herbaceous kick allowing it to stand up to any ingredient it is put with.

Green Kraut Relish

For the love of all things fermented our team have developed a sauerkraut relish cooked with cucumber, dill and cider vinegar to create the quintessential sweet, tart, textured relish that works fantastically in contrast to a range of ingredients from American hotdogs to Scandinavian salmon. Our Greenkraut relish is bang on trend and packs a fragrant punch.

bang on trend

combines everything you want in a pesto... basil, olive oil, pine nuts, parm, garlic