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/ck/ - Food & Cooking

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4929110 No.4929110[DELETED]  [Reply] [Original]

(After seeing all the guerrilla marketers here I am going to give a little back. Just to show how special you all are...)

I come with some (literal) dirt on Burger King. Right now they are ever-so-quietly trying to recall tons and tons of e-coli infested lettuce.

Mmmm...

But -that lettuce is going to be sold to customers- until it's picked up in a few hours.

I would NOT recommend eating at BK today, lads.

>> No.4929121

I'm confused is this in uk burger kings? American burger kings?

I'm in Canada and decided on McDonald's yesterday instead of bk. are we safe?

>> No.4929129

>Implying you aren't a shill for McDonalds

>> No.4929136

>eating fast food unless there is literally no other choice

Why would I pay $7 for a burger that cost less than a dollar to make?

>> No.4929134

>>4929129
Not at all. I wouldn't trust this not to blow way the fuck up and expand to anyone or anything that buys and sells that lettuce.

>> No.4929138

Specify you nigger, I need to know. Could really use the money from a lawsuit right now.

>> No.4929154

The way that guy is drinking from his straw is making me angry.

>> No.4929170

>>4929154
Me too.
What a cunt.

>> No.4929213

I wasn't planning on eating out of a dumpster either today, but thanks anyway, OP.

>> No.4929217

>>4929110
>lads.

I wouldn't expect any less from a place that is practically third world to begin with. Enjoy your madcow too

>> No.4929282

>>4929217
>imply amerifats can into beef.
Theres a reason all your best farms import black angus, longhorns, and devon ruby studs. Plus you just dont have the climate or the old-growth pastures to raise top quality beef. Sorry to break that to you.

>> No.4929291

>>4929154
>>4929170
I didn't notice until you pointed it out but now I'm mad too, jesus christ. He looks like he probably eats disgustingly, too.

>> No.4929325

Ex BK employee here. It really is a pretty gross place to eat.
Cini-minis are usually made in giant batches once a week, then stored beneath the fry bin in the morning and tossed in the microwave when ordered.

Theres usually 6 fryers.
fries - fries - rings - rings - chicken/fish - chicken/fish
the fryer on the far left gets a new block of grease at night, and its all cycled to the right, ...or should be, as long as the overnight guy doesn't get lazy.
The fryer on the far right ends up with grease thats black as oil and 5-6 days old.

The mayonnaise is from one tub they open up in the morning and usually sits there all day, being 'refrigerated' by a little trough of ice.

Whopper patties start out this big when they go into the broiler
-------------------------------------------------------------
______________________________________

and then they 'plump' to their regular size while cooking. Something ain't right there.

>> No.4929344

I've experienced food poisoning at least two times over the course of my life, eating at Burger King. No where else have I experienced food poisoning... And I eat rare and raw foods pretty often, when eating out.

Their mayo and lettuce are loaded with nasty bacteria...

>> No.4929345

>>4929325
burgers getting bigger as they cook?

I don't even...

>> No.4929361

>>4929345
this

>> No.4929515

>>4929325
Worked at BK for several years. He speaks the truth. Mine didnt bother with the ice on mayo. Just left it sit out. Filtering and changing grease is a ritual mostly left up to the crew, sometimes it is done with care and properly. Other times it is not done at all. If there are black specks in the food, you know why. The terrible food safety led BK to require all beef be microwaved for a bit before serving. In reference to OP, we had lettuce and tomato recalls all the time.

>> No.4929579

>>4929110
I ate there last night. Shit my pants seconds later.

>> No.4929597

>>4929345
If legit, he's suggesting the burgers are something like 30% "bread" filler as that'd have to be yeast at work.

>> No.4929735

Ask a guy who delivers to bk anything

>> No.4929743

>>4929597
I'm thinking more like pork or something. Kinda like how hot dogs plump up when you cook them.

I'd love to find out exactly what sort of meat they're mixing in with that beef.

>> No.4929784

>>4929735
How is the food handled ?
Do you care about the food or just throw it around ?

>> No.4929807

I had a friend who worked at BK for a few months to bag some cash. I remember I'd bring him some lunch most days as he didn't want to eat burgers everyday like the rest of the crew would. I think the whole experience put him off fast food for a long time. Most of the workers never gave a crap about Hygiene and would just handle the food with bare (And probably dirty) hands. And that's just the icing of the cake.

>> No.4929816

>>4929784
A case of whoppers weighs around 35 lbs. I think. I usually just throw it down on my dolly from a standing position without bending down the slightest, and then kick the box to get it straight on the blade of my dolly... been doing this for a year and no complaints yet... now when delivering to say a diner, and im outting a case of eggs, im obviously more gentle... but bk doesnt receive eggs like that... they come prescrambled in a carton...

>> No.4929838

>>4929743
Ill be delivering to a bk in aprox 17 hours... ill see what it says in the box and maybe snap a pic... if the thread is still up and it says the ingredients on the side if the case... i ve never really looked closely at a case of whoppers..

>> No.4929847

I live in Croatia and some of my friends have worked for McDonalds. We don't have BK here.
Anyway, they were required to do medical and sanitary checkups every 3 or 6 months and were required to wear gloves all the time. They've told me that the hygiene level is over the top and they must keep it that way.

I don't know if that includes all of Europe.

>> No.4929848

>>4929807
I worked several fast food places as a kid, we were never told to wear gloves. Was always supposed to make sure we washed our hands if we left the food station.

But I always wondered about much gunk and crap was on the fry station because the cashiers and everybody assisted on those too

Although truth be told, I'm sure all the money that was exchanged is a lot worse off contamination wise than what was going on in the kitchen

>> No.4929906

>>4929838
I will personally keep bumping for you

>> No.4929913

>>4929838
It's /ck/, it'll still be around in 17 days, never mind 17 hours. Any case, I'm genuinely curious, so thanks.

>> No.4930001
File: 19 KB, 448x252, good-burger.jpg [View same] [iqdb] [saucenao] [google]
4930001

>>4929325
>and then they 'plump' to their regular size while cooking. Something ain't right there.

>> No.4930006

>>4930001
Bloopity, bloopity, bloopity, bloopity!

>> No.4930012

>>4929282
You're absolutely right, however enjoy your madcow.

>> No.4930090

>>4929110
that cup is so small

>> No.4930432

>>4929784
Shit, if you've ever seen the stock room in a grocery store, you would be astounded by the lack of shits given. You stay to the middle of the warehouse or else you risk getting a case of noodles or a massive bundle of paper towels thrown on you.

People (myself included) haphazardly throwing cartons of meat, spraying beef/chicken/pork onto the walls and every horizontal surface around. Eggs and easy breakables are the only thing we handle with any modicum of care, just because then you have to filter through everything and take out the broken stuff, and aint nobody got time for that.

>> No.4930450

>>4929579
I wanna say you are playing the crowd by exaggerating but I think we can have a show of hands here for that unpleasant

>VOOP! VOOP! VOOP! >YOU HAVE TWO MINUTES UNTIL ASS DETONATION!

Thing that happens after Burger King. Sure hope you got a toilet nearby!

>> No.4930470

>tfw work at Burger King
>tfw it's the best one in the state
Ask me anything

>> No.4930596

>>4930470
wot state?

>> No.4930616

>>4929325
I get the feeling you're full of shit.

I work at BK now and we use liquid oil, not blocks of shortening. We only make about 10-20 cini-minis at a time and they never sit for more than a couple of hours. Our mayo comes in little tubs that we go through in like an hour. And the whopper patties don't get any bigger.

>> No.4930625

>>4930616
maybe he worked there a while ago

>> No.4930657

>>4929136
BEUCASE THE FUVCKING POINT OF FAST FUCKING FOOD IS SO YOU DOn'T NEED TO MSKE IT YOUR FUCKING SELF

I fucking HATE you fuckers, the cancer of /ck/, absolutely awful human beings.

>> No.4930676

>>4930616
>>4930625
It was back in 2003-2004, in Florida

Also I might've stretched it a bit on the mayo. We went through 2-3 different tubs a day, but still it was just chilled on ice and just sitting there.

...and bulllllllshhhiiiitttt I loaded those goddamn things into the broiler myself. They went in as really wide, frozen bricks, and came out as plump patties.
I still say they mix in pork with that shit

>> No.4930737

>>4929136
>$7 for a burger

Wut? Most fast food burgers I get are around $2, and that's when I'm on my lunch break from work, needing to be out and back in quickly for time restraint.

>> No.4930750

>>4930657
I agree with this post in large part.
Just ignore fast food threads if you don't want to discuss it.

>> No.4932738

>>4930750
This. There is no excuse for anyone to go into fast food threads if they hate fast food threads.

>> No.4934377

>>4930737
3.20 for a double double in phx
7.00 for a combo

>> No.4936551
File: 927 KB, 3264x1836, 2013-11-11_04-26-13_150.jpg [View same] [iqdb] [saucenao] [google]
4936551

>> No.4936554

>>4936551
WOW HOLY SHIT THEY PACK MEAT IN BOXES?!?!?!?!?!?

BLOWING MY FUCKING MIND.

>> No.4936556

>>4936551

If the patties were 90% ground beef, where would the rest of the patty be?

>> No.4936818

>>4936556
In the ether

>>4936554
we were discussing earlier in the thread if they were all beef or not

>> No.4937095

>>4936556
Air beef 10%

>> No.4937098

>>4937095
>new from Nike coming this Fall

>> No.4937111

>>4929136
>a small whopper menu cost $17 over here

>> No.4937121

>>4929110
California here. All the BKs went outta business. We have In n out, the habit, and other fresh burger places.

Feels good.

>> No.4937122

>>4934377
>paying for sugar water and fried starches

shiggidy. Everyone knows the best value at those places comes from ordering the burger separately. You could have two burgers for cheaper than the price of one meal.

>> No.4937126

>>4937121
BK has really hit skids, hard. They used to be #2 back in the day. Now it's pretty much McD's then Wendy's when it comes to national burger chain status.

Oh how far the King has fallen.

>> No.4937951

>>4937126
Their problem was they followed what mcds did instead of being the innovator

>> No.4937955

>>4937951
Ya, say what you will about Wendy's at least they do their own thing, and they're actually decent quality now

>> No.4937961

>>4937951
And the restaurants are hit and miss. I've been in some burger kings that were absolutely run down and filthy, and sometimes you can just tell the food is old or wasn't assembled properly. I don't think corporate has as high of standards as McDo's. I'm no fan of McDonalds but at least the restaurants are consistently clean and the food tastes the same every time.

>> No.4937982

>>4937126
>>4937951
Maybe you don't like BK now, but that doesn't reflect their corporate performance. BK has been going gangbusters since they added a bunch of menu items copied from McD's earlier this year. McD's is doing well also, though with some softening in China, Japan, and Australia.

From an article a month ago:
>Burger King reported $275.1 million in third quarter revenue, a 40% decrease over this time last year but beating analyst predictions of $267 million. Despite this decrease, profit increased 32.7% to $81.1 million, or 23 cents per share, beating the Street consensus of 21 cents per share. A sharp drop in operating expenses, which fell over 64% due to cost management and a global refranchising effort, the company said.

>“We grew comparable sales across all three international regions and opened 133 net new restaurants globally. In the U.S. and Canada, we launched Satifries, a first of its kind better-for-you French fry, which demonstrates our commitment to leading innovation in the QSR industry,” Schwartz said.

>> No.4938006

>>4937121
WTF maybe where you are but anywhere from the east bay to the north valley has a ton of BKs still

>> No.4938047

>>4930657
>>4930750
Hard to ignore these threads when they constantly clog the front page. All of you faggots act like its some fucking special treat to have fast food and start these mundane threads in your childlike excitement. Fast food is adequate but what is there to discuss about it? You are the cancer.

>> No.4938065

>>4937126
I still don't understand how McD's is on top still. Well I do, it's because of price, but I can't eat McD's without pissing out my ass later. Either Wendy's and Hardee's (Carl's Junior) are better than McD's and BK combined.

>> No.4938131

>>4929110
PROOF OR GTFO

>> No.4938132

>>4938065
>I still don't understand how McD's is on top still
Size is a massive advantage in marketing and purchasing power. Carl's Jr has roughly 1500 US stores, Hardee's has 2000, McDonald's has 14000.

Say you wanna launch a national campaign with a superbowl ad; a million bucks for a half decent commercial, and $4 million for a 30 second spot.
>Be Hardee's/Carl's Jr
>Need two commercials and two ad spots because you've got two names for the same fucking chain
>Spend $10 million, split between 3500 stores, around $2850 per store
or
>Be McD, spend $5 million, split between 14000 stores, around $350 per store

Of course Carl/Hardee wouldn't launch a national campaign, since they split their market geographically, but that's exactly why they'll never be able to compete on a national level with their current structure. They can distinguish themselves in other ways, but they face inherent disadvantages that permeate many areas of their business.

>> No.4938919

>>4937955
I was talking about bk
They just came out with a mcrib
The satisfries were a good idea tho

>> No.4938922

>>4938047
>not using the superior catalog