went aimless surfing during office hours (c'mon, everyone does that!) and found a restaurant review of the Golden Arches, yes mcdonald's, written by Jay Rayner, author of The Apologist.
(for full article, click here)
quoteworthy:
I went to a branch close to my home. Do I need to describe it? Do I need to tell you about the slumped, resigned shoulders of the poor buggers working there? No? Good. I started with a classic: the Big Mac. This I deconstructed. First I put the slimy grey puck of a burger into my mouth and yes, Mr Raspelli, it is indeed rubbery, but so much worse than that. The thing leaked hot, greasy, salty water into my mouth. Next the bun, whose third ingredient after flour and water is sugar. It was floppy and burnt. Finally, there was a vicious bile-esque back taste to the sauce.
So far, so disgusting. On to the chips. Cardboard, yes, but fatty cardboard - and after half a minute any crispness sagged away. Next I tried one of the new dishes recently introduced as part of its 'Ever Changing New Tastes' campaign. Chicken Selects are breaded strips of chicken breast, and are a truly remarkable example of fast-food science. Although they are clearly pieces of breast, they taste of chicken not at all. They taste of salt. And then the worst item of all, a pasta and feta-cheese salad in a lemon and olive-oil dressing. After this one I needed counselling: floppy pasta, cheese-like chalk dust and a syrupy dressing packed with sugar. I studied the ingredients. In the olive-oil dressing, glucose syrup comes ahead of the oil. I only ate this because I was being paid to do so.
we already know how ruinous and god-awful mcdonald's is, so many have written books in revelation of mcd's abominable practices and ghastly slob, but i have never seen such wit! have you? i wish i could write half as well as him.
(for full article, click here)
quoteworthy:
I went to a branch close to my home. Do I need to describe it? Do I need to tell you about the slumped, resigned shoulders of the poor buggers working there? No? Good. I started with a classic: the Big Mac. This I deconstructed. First I put the slimy grey puck of a burger into my mouth and yes, Mr Raspelli, it is indeed rubbery, but so much worse than that. The thing leaked hot, greasy, salty water into my mouth. Next the bun, whose third ingredient after flour and water is sugar. It was floppy and burnt. Finally, there was a vicious bile-esque back taste to the sauce.
So far, so disgusting. On to the chips. Cardboard, yes, but fatty cardboard - and after half a minute any crispness sagged away. Next I tried one of the new dishes recently introduced as part of its 'Ever Changing New Tastes' campaign. Chicken Selects are breaded strips of chicken breast, and are a truly remarkable example of fast-food science. Although they are clearly pieces of breast, they taste of chicken not at all. They taste of salt. And then the worst item of all, a pasta and feta-cheese salad in a lemon and olive-oil dressing. After this one I needed counselling: floppy pasta, cheese-like chalk dust and a syrupy dressing packed with sugar. I studied the ingredients. In the olive-oil dressing, glucose syrup comes ahead of the oil. I only ate this because I was being paid to do so.
we already know how ruinous and god-awful mcdonald's is, so many have written books in revelation of mcd's abominable practices and ghastly slob, but i have never seen such wit! have you? i wish i could write half as well as him.
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