The Fast Food Thread

Chysamere

Chysamere

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Hard to decide what I want to get tomorrow, so much new stuff to try.

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I really like this new Bacon Cheeseburger pizza too. There's not enough cheat days in the week!

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moonarchia

moonarchia

The Scientific Shitlord
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Chysamere said:
Hard to decide what I want to get tomorrow, so much new stuff to try.

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image.png


image.png


I really like this new Bacon Cheeseburger pizza too. There's not enough cheat days in the week!

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Click to expand...
Tell us if that one pounder hits harder going in or out.
 
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Araxen

Araxen

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Taco Bell is bringing back Double Deckers next week as part of 2000's menu.
 
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Aldarion

Aldarion

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Chysamere said:
Hard to decide what I want to get tomorrow, so much new stuff to try.

image.png


image.png


image.png


I really like this new Bacon Cheeseburger pizza too. There's not enough cheat days in the week!

image.png
Click to expand...
new rule for fast food thread: all pics of soggy-ass bacon need to be spoilered

crunchy or spoiler that shit
 
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Hekotat

Hekotat

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Araxen said:
Taco Bell is bringing back Double Deckers next week as part of 2000's menu.
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Fuck Taco Bell. The quality of their food has dropped so bad the last few years I can't stand to eat there anymore.
 
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Lanx

Lanx

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Aldarion said:
new rule for fast food thread: all pics of soggy-ass bacon need to be spoilered

crunchy or spoiler that shit
Click to expand...
i've been doing a new way of bacon

in watta



tldr, w/ water you cook "more" of the bacon by rendering the fat/collagen, it basically makes your bacon more bacony
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Furry

Furry

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Why not just put it in the oven, the way god intended bacon to be cooked?
 
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Lanx

Lanx

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Furry said:
Why not just put it in the oven, the way god intended bacon to be cooked?
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the oven shoots the bacon to cook at higher temps where mailiard is but essentially less fat and collegen is rendered while the bacon cooked in water is held at 212 until the water boils off.
 
BrutulTM

BrutulTM

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Do people have a problem with bacon being tough? Can't say I've ever seen that as a problem.
 
Furry

Furry

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Lanx said:
the oven shoots the bacon to cook at higher temps where mailiard is but essentially less fat and collegen is rendered while the bacon cooked in water is held at 212 until the water boils off.
Click to expand...
You say these words, but that’s the opposite of what’s true. Food in water reaches temperature faster, water is a much better conductor.
 
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