Best Fast Food

[SoundscapeMN]

Culvers?

I also voted for Popeye's per their impossible to resist Classic Chicken Sandwich. However, unfortunately the Green Beans w/ Turkey Bacon that my wife and I can't get enough of, may have been removed from their menu per an employee we asked last week. WTF 

[Cool Chris]

Green beans? Turkey Bacon? There's two foods that do not belong on any restaurant's menu. Not sure if there is a Popeye's here. I know I've never been to one.

Went to Jersey Mike's for the first time yesterday. Thought the sandwich was quite good, but 1) I was pretty hungry and 2) I had a coupon so it was free.

[Stadler]

They're building a Jersey Mike's in my town. FIRED UP.

[frogprog]

The Big Kahuna cheese steak is REALLY good but my wife and daughter don't like the Jersey Mike's food for some reason so its very rare treat.

[ReaperKK]

The Big Kahuna cheese steak is REALLY good but my wife and daughter don't like the Jersey Mike's food for some reason so its very rare treat.

I love the chipotle cheesesteak too; I should grab one for dinner.

[cramx3]

The Big Kahuna cheese steak is REALLY good but my wife and daughter don't like the Jersey Mike's food for some reason so its very rare treat.

I love the chipotle cheesesteak too; I should grab one for dinner.

I go to Jersy Mikes for the italian sub, but their cheesesteaks are pretty good.

They're building a Jersey Mike'sChick-Fil-A in my town. FIRED UP.

Fixed that for my town.  We already have a Jersey Mikes luckily.

[hefdaddy42]

I almost always get the Italian sub at Jersey Mike's.  Mike's Way, baby.

[Stadler]

Mouth is already watering.  I would get it for lunch when I traveled to Melbourne, FL, but I haven't done that in over a year, so...

[Phoenix87x]

I love the Wendy's Baconator

[SoundscapeMN]

I love the Wendy's Baconator

I'm with you although i usually go with the Son of Baconator from a Sodium/Calorie standpoint. Sadly, since COVID, I've had it maybe twice per I now work from home and there isn't a Wendy's in my neighborhood. But I would go pick up 1 of those near my work, once every couple of weeks for lunch, and along with a Baked Potato + Butter/Sour Cream, it would totally hit the spot.

[ReaperKK]

I almost always get the Italian sub at Jersey Mike's.  Mike's Way, baby.

Mikes way add mayo add jalapeno

[cramx3]

I almost always get the Italian sub at Jersey Mike's.  Mike's Way, baby.

Mikes way add mayo add jalapeno

for me, add pickles and banana peppers

[Stadler]

I LOVE the banana peppers, but they sometimes overwhelm the sandwich, so I either get them on the side, or - and I get weird looks for this - ask them to put them on like a quarter of the sandwich.  Then I either eat that last or (and maybe I've done this once or twice) eat the pieces in tandem.

[cramx3]

If there's too much (which I don't recall being an issue at Jersey Mikes, but some sub places (cough subway cough) do put too much on them) I've got no issue taking them off myself.  I never understood why a sandwich maker would overload a sandwich with any single condiment or topping unless asked to.

[Stadler]

If there's too much (which I don't recall being an issue at Jersey Mikes, but some sub places (cough subway cough) do put too much on them) I've got no issue taking them off myself.  I never understood why a sandwich maker would overload a sandwich with any single condiment or topping unless asked to.

Yup; I was thinking Subway the entire time I wrote that.   Nailed it.

[El Barto]

Since JM's tends to drown their sandwiches in vinegar and oil I'm not sure how banana peppers could overwhelm it. In any case, Mike's way doesn't work for me. Ditch the tomatoes and the seasoning, which is mostly salt anyway. Add mayo and banana peppers (and I do have them bury it with those). I also have them add pickles, but I take those off and eat them separately, as they should be.

I've never even considered getting a hot sub from there. For one thing, the Wreck from Potbelly's is my go-to hot sandwich (with the hot pepper mix). More importantly, though, since they're essentially a deli with good deli meats, it only makes sense to stick with what they do. Besides which, they're one of the few places with really good deli roast beef, so whichever club it is that has that is what I order.

Also, the problem with Jersey Mike's is that they don't do soup. I always prefer a cup of soup to a bag of chips. While they're probably the best of the sandwich chains, I'll often hit Jason's Deli or Macalister's instead, specifically to get a cup of soup along with the sandwich.

[Stadler]

Since JM's tends to drown their sandwiches in vinegar and oil I'm not sure how banana peppers could overwhelm it. In any case, Mike's way doesn't work for me. Ditch the tomatoes and the seasoning, which is mostly salt anyway. Add mayo and banana peppers (and I do have them bury it with those). I also have them add pickles, but I take those off and eat them separately, as they should be.

I've never even considered getting a hot sub from there. For one thing, the Wreck from Potbelly's is my go-to hot sandwich (with the hot pepper mix). More importantly, though, since they're essentially a deli with good deli meats, it only makes sense to stick with what they do. Besides which, they're one of the few places with really good deli roast beef, so whichever club it is that has that is what I order.

Also, the problem with Jersey Mike's is that they don't do soup. I always prefer a cup of soup to a bag of chips. While they're probably the best of the sandwich chains, I'll often hit Jason's Deli or Macalister's instead, specifically to get a cup of soup along with the sandwich.

Soup and sandwich is a lost art.   I don't really have anyone around me that's good like that.   As it is now, I'm getting my grinders from a local Italian joint near me, and they don't have soup either.  Panera is the only one I know of, and that's not really my speed; the sandwiches are a little to foofy for me (and it's expensive).  There used to be an old school deli near where I used to work (I was still in school) and I could get a good sandwich on Italian bread, and a hot chicken noodle, tomato, or Italian wedding soup.  In winter? Lights out.

[cramx3]

I do enjoy Panera's soup, but I kind of agree about the sandwiches and price.  I almost never go there.

I think you got to go to a local deli or restaurant (non fast food) for good soup these days.  Houlihans has a really good baked potato soup for example. 

Wendy's Chili isn't terrible, but I really don't go there for that.

[Anguyen92]

I'm contemplating one day going to this place at a nearby mall called Boudin SF that gives you a half sandwich and soup combo and you have the option to upgrade it to a bread bowl for the soup.  I could go for some clam chowder.

[Stadler]

I'm contemplating one day going to this place at a nearby mall called Boudin SF that gives you a half sandwich and soup combo and you have the option to upgrade it to a bread bowl for the soup.  I could go for some clam chowder.

Chowder or bisque in a bread bowl is bomb.  That's last meal territory for me.

[XJDenton]

Chowder or bisque in a bread bowl is bomb.  That's last meal territory for me.

I would prefer a goulasch of some description, but these are good options as well.

[Stadler]

Chowder or bisque in a bread bowl is bomb.  That's last meal territory for me.

I would prefer a goulasch of some description, but these are good options as well.

What do you call a goulasch?  My mom and her mom would often make what they called a "Hungarian goulasch" and I ate that a lot growing up; but I've found that what I ate is not really usually what others did.   Ours was beef - not high end cuts, but not stew meat, either - in a mushroom and onion sauce thickened with flour or sour cream (or both).  No heavy spices - no parika and (unusually for my grandmother, who put it in EVERYTHING) not a lot of garlic.  Served over egg noodles, usually.

[El Barto]

Chowder or bisque in a bread bowl is bomb.  That's last meal territory for me.

I would prefer a goulasch of some description, but these are good options as well.

What do you call a goulasch?  My mom and her mom would often make what they called a "Hungarian goulasch" and I ate that a lot growing up; but I've found that what I ate is not really usually what others did.   Ours was beef - not high end cuts, but not stew meat, either - in a mushroom and onion sauce thickened with flour or sour cream (or both).  No heavy spices - no parika and (unusually for my grandmother, who put it in EVERYTHING) not a lot of garlic.  Served over egg noodles, usually.

That would be stroganoff. Goulash seems to be more of a Northern thing, don't see it much down here, but when I've had it it's been heavily paprika oriented. Really, though, I figure it's just one of the many Eastern European dishes that's common in every country but with a slight variation and a different name. I suspect disputes over whether or not paprika belongs in goulash has probably been the source of much bloodshed. 


edit: Oh, and insofar as Eastern European stews go, your crew got it right. Bigos is where it's at.

[Stadler]

Chowder or bisque in a bread bowl is bomb.  That's last meal territory for me.

I would prefer a goulasch of some description, but these are good options as well.

What do you call a goulasch?  My mom and her mom would often make what they called a "Hungarian goulasch" and I ate that a lot growing up; but I've found that what I ate is not really usually what others did.   Ours was beef - not high end cuts, but not stew meat, either - in a mushroom and onion sauce thickened with flour or sour cream (or both).  No heavy spices - no parika and (unusually for my grandmother, who put it in EVERYTHING) not a lot of garlic.  Served over egg noodles, usually.

That would be stroganoff. Goulash seems to be more of a Northern thing, don't see it much down here, but when I've had it it's been heavily paprika oriented. Really, though, I figure it's just one of the many Eastern European dishes that's common in every country but with a slight variation and a different name. I suspect disputes over whether or not paprika belongs in goulash has probably been the source of much bloodshed. 


edit: Oh, and insofar as Eastern European stews go, your crew got it right. Bigos is where it's at.

I love all those hearty stew-like dishes.   I don't remember it in the "stroganoff", but I do know my grandmother had a big tin of paprika that she used a LOT.

We never called it "bigos", but both her (Hungarian) and my DAD'S mom (Polish) made versions that we would also look forward to.  None of the family were especially GREAT cooks, but they did know their way around a stew pot.  And it's a cliche, but rooted in truth: always better the second or third day.

I may actually make a stew; I haven't done that in a while.

[hunnus2000]

Chowder or bisque in a bread bowl is bomb.  That's last meal territory for me.

I would prefer a goulasch of some description, but these are good options as well.

What do you call a goulasch?  My mom and her mom would often make what they called a "Hungarian goulasch" and I ate that a lot growing up; but I've found that what I ate is not really usually what others did.   Ours was beef - not high end cuts, but not stew meat, either - in a mushroom and onion sauce thickened with flour or sour cream (or both).  No heavy spices - no parika and (unusually for my grandmother, who put it in EVERYTHING) not a lot of garlic.  Served over egg noodles, usually.

That would be stroganoff. Goulash seems to be more of a Northern thing, don't see it much down here, but when I've had it it's been heavily paprika oriented. Really, though, I figure it's just one of the many Eastern European dishes that's common in every country but with a slight variation and a different name. I suspect disputes over whether or not paprika belongs in goulash has probably been the source of much bloodshed. 


edit: Oh, and insofar as Eastern European stews go, your crew got it right. Bigos is where it's at.

I love all those hearty stew-like dishes.   I don't remember it in the "stroganoff", but I do know my grandmother had a big tin of paprika that she used a LOT.

We never called it "bigos", but both her (Hungarian) and my DAD'S mom (Polish) made versions that we would also look forward to.  None of the family were especially GREAT cooks, but they did know their way around a stew pot.  And it's a cliche, but rooted in truth: always better the second or third day.

I may actually make a stew; I haven't done that in a while.

I have been yearning for stew for months. Mom would take stew beef, take flour and gently pan fry but not completely. Then she would put whatever veggies she had in the fridge, potatoes, carrots, whatever it was . Add water and red wine and spices!

Fuckin A man! 

[El Barto]

My stepbrother had me over the other night and served up honest to goodness beef bourguignon that was one of the best things I've eaten in ages. At the end of the day it really is just beef stew, I can do something similar, but when you take the time to lovingly prepare it, minding every detail, it really is a wonderful thing.

We seem to have moved away from fast food. Uh, anybody know a fast food joint that serves beef bourguignon?

[cramx3]

Was thinking about the soup a bit more, I used to work at a Saladworks for a bit and they had some pretty solid soups as well as paninis for those who like a soup and sandwich.

[XJDenton]

Chowder or bisque in a bread bowl is bomb.  That's last meal territory for me.

I would prefer a goulasch of some description, but these are good options as well.

What do you call a goulasch?  My mom and her mom would often make what they called a "Hungarian goulasch" and I ate that a lot growing up; but I've found that what I ate is not really usually what others did.   Ours was beef - not high end cuts, but not stew meat, either - in a mushroom and onion sauce thickened with flour or sour cream (or both).  No heavy spices - no parika and (unusually for my grandmother, who put it in EVERYTHING) not a lot of garlic.  Served over egg noodles, usually.

As Barto said, that sound more like a stroganoff. Goulash to me is more the central European style stews from Czechia or Hungary; meat based, and typically lacking in grains or potatos (though can be served alongside them).

[SoundscapeMN]

in Minnesota,

Davanni's would also go on to my list. Although it's not exactly Fast Food as it's a sit-down restaurant, but it's sort of like Fast Food given you don't get waited-on or pay a tip. And a large percentage of their business is Take Out and Catering.

but the HOAGIES is as consistent as food I've ever had. Been going there for the better part of 30+ or more years.

[bosk1]

What is the name of that Chinese chain in Minnesota (or at least, in the Minneapolis metro area)?

[cramx3]

What is the name of that Chinese chain in Minnesota (or at least, in the Minneapolis metro area)?

Panda Distress?

[Chino]

I wasn't sure where else to post this outside of the food thread, but it seemed fitting.

Has anyone tried Dunkin's new Sourdough breakfast sandwich? I must confess, they're pretty freaking good and I find myself getting one or two of them a week. Don't get me wrong, it's not as good as a fresh BEC off the grill, but it's damn near perfect as far as fast food goes. The sourdough is awesome in both texture and flavor. There's a healthy amount of bacon that's actually good tasting, and you get two eggs instead of one like all the other sandwiches. It's hot and filling, and I would highly recommend. 4.5/5 stars.

[Stadler]

What is the name of that Chinese chain in Minnesota (or at least, in the Minneapolis metro area)?

Panda Distress?

 

[bosk1]

What is the name of that Chinese chain in Minnesota (or at least, in the Minneapolis metro area)?

Panda Distress?

No.  It's a local chain.  Or, at least, was in the mid and late '90s.  I just can't remember the name.  So, when I was there in '95, I ate at what I think is the original restaurant, which was a pretty nice Asian bistro.  When I went back there with my wife in '98, I asked some friends if we could go there, and they took us to another location, which was not at all like what I had eaten at before, and was just cafeteria-style counter service fast-food "Chinese," very much akin to Panda Express.  I guess the main restaurant spun off a fast food chain?  I don't know. 

[El Barto]

I wasn't sure where else to post this outside of the food thread, but it seemed fitting.

Has anyone tried Dunkin's new Sourdough breakfast sandwich? I must confess, they're pretty freaking good and I find myself getting one or two of them a week. Don't get me wrong, it's not as good as a fresh BEC off the grill, but it's damn near perfect as far as fast food goes. The sourdough is awesome in both texture and flavor. There's a healthy amount of bacon that's actually good tasting, and you get two eggs instead of one like all the other sandwiches. It's hot and filling, and I would highly recommend. 4.5/5 stars.
*snip*

Jack in the Box does pretty much the same thing (including two fried eggs) but also includes a slice of ham. Haven't had one in 20 years, but I was pretty fond of them back in the day. Insofar as breakfast sandwiches go, there's was the tops. I like a sausage, egg, and cheese biscuit as much as the next guy, but it doesn't come close to that sandwich.