Originally Posted by DJ's left nut:
as a fine layer on the bottom bun of a burger to act as a barrier between burger juice and the bun. It keeps your bottom bun from turning to mush.
So I get the concept and it’s touted everywhere as a solution, but I gotta ask....what happens to all those juices? Do they just run off that fat layer and dribble down the side of the bun? Making it lose it’s glorious crunch and turning the outside of the bun to mush? Does it just drip down your hand or onto your plate and splatter your chips making them soggy?
Isn’t one role of the bun to absorb that nectar and hold it so you can eat it when you eat the bun?
I once saw a food network segment about how fried chicken is the best quality fast food because there’s not really any feasible way to cut corners in the preparation and cooking process. You have the dredge, the coating, whole chicken pieces, the oil has to be a certain temperature and cook for a certain length of time. Once the parameters are set and the drivers are timed it’s almost foolproof.
They said. [Reply]
Originally Posted by Sorce:
Um they are both fried...
Yes but there is a very distinct difference between Popeyes, Church's, KFC and a place like CFA. Totally different type of meal. Now this sammich looks like it might be similar and something we can compare apples to apples [Reply]
I love their chicken and sides. LOVE. This sandwich had too much sauce, breading, and grease. Taste was fine, but Jesus Christ I don’t feel good. It came out fresh, too. Reminds me of eating Long John Silvers crumbs, and the grease feels after.
Originally Posted by notorious:
Just had one. ****, I feel physically ill.
I love their chicken and sides. LOVE. This sandwich had too much sauce, breading, and grease. Taste was fine, but Jesus Christ I don’t feel good. It came out fresh, too. Reminds me of eating Long John Silvers crumbs, and the grease feels after.