Tag fast food

Invasion Of The Burger Snatchers

They’re building a Sonic Drive-In on Main Street in my town. It’s just the latest in a number of retail constructions on the main drag in the past couple of years; you’d have no idea the entire economy was in the crapper by the number of construction sites. Sadly for the property developers, though, once they get the sites built, they don’t always have tenants ready to move in, and so there’s a lot of brand-new-but-half-empty retail space waiting for the time way, waaay off in the future, when somebody might want to move in. But I digress a little…

The Sonic is being built right next door to the McDonald’s, which cannot have the McDonald’s franchisee too happy. Previously, the space housed a car dealer. When the car showroom building was torn down a couple of weeks ago, everybody was abuzz wondering what would take the space, but now that the frame of the building is up, so is the large banner on the front of the site. No doubt the cognoscenti of our little suburb knew exactly what was going on well in advance, but for us hoi polloi it came down to a six-foot strip of vinyl tied to a temporary fence to bring the news.

It’s kind of a big deal, not just because our town lags behind all of its neighbors in sheer density of fast food chains that aren’t Dunkin’ Donuts, but because it’s only the second Sonic location in the entire state of Massachusetts. Indeed, it is only the second Sonic in ALL SIX New England states. The first Sonic opened last summer to much attention from cherry-limeade-starved souls, who were willing to endure two-hour lines, valet parking, and unholy traffic congestion on a major thruway (the infamous Route One strip). Needless to say, there is much tut-tutting and clucking by the villagers, who are worried that the already-busy section of Main Street will turn into a parking lot from all the looky-loos who will descend on us like a plague of french-fry-devouring locusts.

Having grown up in Maine in the 1970s, I have been down this road before. When we first moved to Lewiston-Auburn in the summer of 1971, there was only one McDonald’s for a “metro” area of about 70,000, and it was way on the outskirts of Lewiston, close to the Maine Turnpike exit. It was a huge deal when, several years later, a second McDonald’s was built on the Auburn side of the river, and then equally big deals ensued when Burger King arrived a few years after that, and finally, when I was in high school, Wendy’s. Maine, however, is always late to the party for the expansion of national retail chains; there are still only a small handful of Starbucks in the whole state (our town in Massachusetts got its Starbucks two years ago, but they are numerous in the Boston area).

In a bit of serendipity, this infographic is making the rounds online. It shows the distribution of the major fast-food burger chains in the United States. Here’s the Fast Company article that brought the map to the attention of the Internet, and here’s the original blog post from a site called WeatherSealed.com. The Fast Company version changed the background color to make the McDonald’s locations (which were plotted in black against a black background in the original) stand out better. It’s interesting to see that McDonald’s base is so tightly concentrated in the Northeast, but even more interesting to see the predominance of other chains in other regions: Dairy Queen, which is a rarity here in the Northeast and operates almost exclusively in its form as an ice cream stand, OWNS the South Central region in a way that McDonald’s can only dream of.

For the sake of the franchisee, I hope the arrival of Sonic goes better than the arrival of Krispy Kreme donuts a few years ago. The anticipation behind the opening of the Krispy Kreme in Medford was nothing short of insane, and the initial customer response was enormous, but after about a year the whole thing died right off and the Kripsy Kreme chain itself went into bankruptcy. The retail location sat empty for a long time before finally being picked up by the beloved local chain of roast beef sandwich shops, Kelly’s. Meanwhile, the Ghost Town Plaza across the street sure could use half a dozen tenants.

Mmm…You Can Really Taste The Pins

I think most people have at least some dim awareness of the existence of food stylists — the people who make all the food in ads look so damn appetizing — but probably don’t grasp quite how extensively they tweak the appearance of things. This video features a real food stylist giving away the secrets about how they make the burgers in fast food commercials look like something you would actually want to eat, as opposed to what you get when you hit the drive-thru:

At least these tricks involve using (mostly) edible items. Some food stylist techniques include using Elmer’s glue in place of milk in cereal ads, painting food with glycerin to make it look shiny and juicy, and spraying food items with spray paint to enhance color. Granted, nobody’s ever going to eat the food used in commercials and photo shoots, but it’s the sort of unrealistic expectation that food ads create that results in situations like Domino’s Pizza having to “reboot” their product because the reality was so unappetizing. (I wonder if they’re going to fix the pasta bowls, too)

Mostly Edible

As I alluded to yesterday, my busy schedule of tech support house calls this week has given me more than the usual amount of opportunity to spend time in some of the many Starbucks locations that dot the Greater Boston landscape. Consequently, I wound up trying one of the latest comers in their never-ending parade of lame breakfast sandwiches, the sausage, egg and cheese “piadini”. The name comes from an Italian flatbread called piadina, which is essentially the same thing as a flour tortilla. Piadina is used as a basic wrap for all manner of fillings, not merely breakfast, and is even eaten plain as daily bread. The Starbucks “piadini” is more like a rustic tart, made with pastry dough folded into a rough square. They offer the sausage-egg-cheese filling and a spinach-feta-ricotta filling. Like all their other previous attempts at breakfast sandwiches, these are pre-baked elsewhere and just re-heated in their fancy-schmancy turbo ovens.

Even though their turbo oven is supposed to make things nice and toasty, this sucker was like half-cooked pie dough when I got it — not firm enough to retain its shape when picked up, so that it sort of drooped on my fingers like Silly Putty, but just firm enough to start to crumble when I tried to fold it up a bit. It was also almost completely devoid of any discernible flavor. The coup de grace, though, was that it had just enough grease from the sausage and melted Cheddar cheese to drip onto my shirt, necessitating a trip home to change before going to my first appointment. Eminently skippable. I remain solid in my preference for the McDonalds’ sausage burrito as the drive-thru breakfast sandwich of choice.

Last week was as un-busy as this one has been overloaded, so I actually had time to do a leisurely grocery shopping one day and came across a new variation of Splenda with added fiber. The fiber is corn starch that adds a gram of soluble fiber to each packet of Splenda. I use two packets every day in my morning coffee, so it seemed like an easy way to add a little extra fiber to my daily diet. The recommended daily amount of fiber for an adult is 20-35 grams, and most Americans only consume about half of that, so I figure it couldn’t hurt. The corn starch is non-caloric, so there’s no overhead in that respect. It doesn’t affect the sweetening property of the sucralose, either. My only negative observation is that “soluble” seems to be a bit relative, as I have noticed undissolved white residue in the bottom of my coffee mugs when I wash them out, and I have never noticed this with original Splenda. I would give this particular product a thumbs-up.

We are completely ga-ga for this new beverage called Fruit-A-Peel. It’s a fruit-juice-based soda, but it’s mostly soda water rather than mostly juice, so it’s much lower in calories and carbs than ordinary sodas. An entire 1-liter bottle (as shown in the photo) has fewer calories and fewer grams of carbohydrates than a 12-ounce can of regular soda. It comes in a bunch of different flavors, too: grape, lemon, pomegranate, apple, cranberry and blackberry. Bridget and I agree that grape is the best flavor of the whole lot, but I also really like the apple and pomegranate flavors. The cranberry and lemon are probably the weakest of the six. I bought these on a whim one day back during the summer, and since then this has almost completely replaced all other carbonated beverages consumed in our household. It has no artificial sweeteners in it at all, so it’s not non-caloric, but it also isn’t just a mix of flavor chemicals either.

The product is made by Polar Beverages, which is a company based in Worcester, MA. Distribution of Polar’s products is almost completely limited to New England, though you can get it in parts of upstate New York and some places in the NYC metro area.

As American As Egg Foo Yung

Recently, I posted a link to Thy Tran’s blog where she mentioned a panel discussion on why Chinese take out food is so bad.

So I was interested to read this review from last weekend’s Chicago Tribune by Bich Minh Nguyen about a new book entitled The Fortune Cookie Chronicles: Adventures in the World of Chinese Food, by Jennifer 8. Lee, a writer for the NYT.

In this book, Lee tells us that there are some 40,000 Chinese restaurants in the United States, more than the total number of McDonald’s, Burger King and KFC outlets combined. She looks at the constant stream of Chinese immigrants from Fuzhou, almost all of whom go to work immediately in the restaurants when they arrive in the U.S. — some legally, many illegally. She also looks at the rise of similar situations in Canada, the U.K., and even India (Mumbai may have some of the best Chinese restaurants in the world, apparently).

And, from the book, here’s our factoid of the day: the P.F. Chang’s chain of mid-level Chinese “bistro” restaurants common in many larger American cities was created not by any enterprising Chinese folks, but by the same corporate food people behind the equally non-Australian Outback Steakhouse chain. Crikey!

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