Forget it, In-N-Out fans, Culver’s is way better

the takeout ^

[JohnnyP]

Yeah, the In N Out patties seem really really small now. I don’t remember them being that small ten years ago.

[JohnnyP]

And fried twice is better.

[Mr. Blond]

There’s a Culver’s in California, in Culver City no less.

[wbarmy]

Thank you and thank you again. I like In-and-Out and realize exactly what it is, basic french fries done the way french fries should be.

Maybe these people complaining should dip them in mayonnaise, the same way their spiritual peers do.

[Red Badger]

and overpriced!...................

[Red Badger]

We don’t have any of those near here. None in Florida or Alabama.................

[Red Badger]

They don’t do clamshells here. Paper wrappers..................

[Red Badger]

That was probably the staff..................

[CodeToad]

Most burgers today taste like they’re more filler than beef.

[Mr.Unique]

They generally lack flavor and they don’t age well, you’ve got to eat them first cause they don’t hold their temperature, and get even blander.

Spot on. Why do they cool so fast?

[COBOL2Java]

I’ll take Five Guys.

That's all we have here in Maryland. If I want a good sit-down burger, I'll go for Ruby Tuesday's Triple Prime.

[LesbianThespianGymnasticMidget]

I guess my Culvers is fancier than yours. :-)

Clamshell. Half wrap in wax paper within to make a half assed attempt to grease proof your paws. (doesn’t work) I would think a franchise would require standardized packaging. Of course mine is next to a sports complex with about 2 million day visitors a year so they are busy as all heck even with dozens of competitor establishments. (from bare bones fast food to fine dining)

I suspect we have vastly different burgers and competition in my local market may be why mine is better.

[LesbianThespianGymnasticMidget]

Soak your fries in a basic solution (water and baking soda.)

Lowering the PH will provide a very crispy exterior while leaving the fluffy interior by enhancing the malliard reaction on the fries surface. In addition the basic solution creates a micro surface finish on the fries which under a microscope is rough and enhances the crispiness when fried. It also washes away some of the surface water soluble starches just like a water bath will.

Better cooking through chemistry.

[JRios1968]

Culver’s is good in Wisconsin.
Just like In & Out is good in California.

Anywhere else, both are a gamble.

[JRios1968]

Now, people often feel the need to compare In-N-Out with Shake Shack. This seems like an unnecessary, played-out, coastal ego war. Shake Shack is great too, but it’s brutally expensive. At the location nearest to me, a double Shackburger, fries, and shake, plus tax, costs around $20. Bye!

Five Guys will charge that for just fries.

[ifinnegan]

“Better cooking through chemistry.”

Thanks.

You’re right that cooking is chemistry.

[nesnah]

Soak your fries in a basic solution (water and baking soda.)

Lowering the PH will provide a very crispy exterior while leaving the fluffy interior by enhancing the malliard reaction on the fries surface.

---

A basic solution will raise pH.

[Political Junkie Too]

I lived near the Nation's in San Ramon. Loved it, too.

-PJ

[LesbianThespianGymnasticMidget]

doh... that is what i meant. brain fart.