Woke review of The Whopper

Jeppo

Jeppo

Bold inspired solutions for America šŸ˜‚
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What's woke about that? I thought it was accurate. In fact, you found a unicorn! She's a single female millennial carnivore.
Biting into the flavorless sandwich felt like a loss-of-innocence moment - I was finding out that the fairy tale that is the Whopper is nothing more than a well-marketed dream
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Yea, I was expecting to be reading about cattle crammed into cramped little pens, carbon footprints, plastic straws and the obligatory oppressed affects-minorities-worse stuff.
 
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Her review of the chicken sandwiches was interesting and she did a real good job of describing the sandwiches and their differences in detail.
 
OutLore said:
It's fast food. If you want gourmet, go to Zaxbys lol...

Also, the page talked about grey/green meat, but the image (I assume it was from the article's author) looked ok to me.
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-maybe that's not the meat she was talking about-
 
OutLore said:
It's fast food. If you want gourmet, go to Zaxbys lol...

Also, the page talked about grey/green meat, but the image (I assume it was from the article's author) looked ok to me.
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I thought that looked pretty brown. Hard to flame broil something into a gray blob.
 
Stated already, but where is the green color she speaks of?
Eh, I dont go to BK for some excellent piece of meat. I go because it's fast and relatively cheap. It tastes pretty good because of all those sauces, dont be stuck up girl.
 
HMP said:
Stated already, but where is the green color she speaks of?
Eh, I dont go to BK for some excellent piece of meat. I go because it's fast and relatively cheap. It tastes pretty good because of all those sauces, dont be stuck up girl.
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Millennials always think they're fancy.
 
Based on her chicken sandwich review, in inclined to believe her. My experience with the Whopper is that it's very overrated anyway.
 
Well I don't care what she thinks about the Whopper.
But you say she did good on chicken. SO, I wonder if she is a good chicken choker. I'll go first and let you guys know.
 
The reason a Whopper that you order in Pocatello Idaho tastes **exactly** the same as the one you order in Beijing, is because that "flavor" is manufactured in a chemical factory off the Jersey Turnpike. A factory that produces several well known name brand colognes. The flavor has little to do with the ingredients or the cooking process.

Burger King really embraced the "engineered flavor" thing. Their strawberry milkshake. You'd think it contained milk, ice cream, and strawberries. Nope. This is the chemical list from the artificial strawberry flavor alone.

amyl acetate, amyl butyrate, amyl valerate, anethol, anisyl formate, benzyl acetate, benzyl isobutyrate, butyric acid, cinnamyl isobutyrate, cinnamyl valerate, cognac essential oil, diacetyl, dipropyl ketone, ethyl acetate, ethyl amyl ketone, ethyl butyrate, ethyl cinnamate, ethyl heptanoate, ethyl heptylate, ethyl lactate, ethyl methylphenylglycidate, ethyl nitrate, ethyl propionate, ethyl valerate, heliotropin, hydroxyphenyl-2-butanone (10 percent solution in alcohol), a-ionone, isobutyl anthranilate, isobutyl butyrate, lemon essential oil, maltol, 4-methylacetophenone, methyl anthranilate, methyl benzoate, methyl cinnamate, methyl heptine carbonate, methyl naphthyl ketone, methyl salicylate, mint essential oil, neroli essential oil, nerolin, neryl isobutyrate, orris butter, phenethyl alcohol, rose, rum ether, g-undecalactone, vanillin, and solvent.
 
Les White said:
The reason a Whopper that you order in Pocatello Idaho tastes **exactly** the same as the one you order in Beijing, is because that "flavor" is manufactured in a chemical factory off the Jersey Turnpike. A factory that produces several well known name brand colognes. The flavor has little to do with the ingredients or the cooking process.

Burger King really embraced the "engineered flavor" thing. Their strawberry milkshake. You'd think it contained milk, ice cream, and strawberries. Nope. This is the chemical list from the artificial strawberry flavor alone.

amyl acetate, amyl butyrate, amyl valerate, anethol, anisyl formate, benzyl acetate, benzyl isobutyrate, butyric acid, cinnamyl isobutyrate, cinnamyl valerate, cognac essential oil, diacetyl, dipropyl ketone, ethyl acetate, ethyl amyl ketone, ethyl butyrate, ethyl cinnamate, ethyl heptanoate, ethyl heptylate, ethyl lactate, ethyl methylphenylglycidate, ethyl nitrate, ethyl propionate, ethyl valerate, heliotropin, hydroxyphenyl-2-butanone (10 percent solution in alcohol), a-ionone, isobutyl anthranilate, isobutyl butyrate, lemon essential oil, maltol, 4-methylacetophenone, methyl anthranilate, methyl benzoate, methyl cinnamate, methyl heptine carbonate, methyl naphthyl ketone, methyl salicylate, mint essential oil, neroli essential oil, nerolin, neryl isobutyrate, orris butter, phenethyl alcohol, rose, rum ether, g-undecalactone, vanillin, and solvent.
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I donā€™t believe BBQ Joe adds any engineered flavorings. šŸ¤Ŗ
 
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Les White said:
The reason a Whopper that you order in Pocatello Idaho tastes **exactly** the same as the one you order in Beijing, is because that "flavor" is manufactured in a chemical factory off the Jersey Turnpike. A factory that produces several well known name brand colognes. The flavor has little to do with the ingredients or the cooking process.

Burger King really embraced the "engineered flavor" thing. Their strawberry milkshake. You'd think it contained milk, ice cream, and strawberries. Nope. This is the chemical list from the artificial strawberry flavor alone.

amyl acetate, amyl butyrate, amyl valerate, anethol, anisyl formate, benzyl acetate, benzyl isobutyrate, butyric acid, cinnamyl isobutyrate, cinnamyl valerate, cognac essential oil, diacetyl, dipropyl ketone, ethyl acetate, ethyl amyl ketone, ethyl butyrate, ethyl cinnamate, ethyl heptanoate, ethyl heptylate, ethyl lactate, ethyl methylphenylglycidate, ethyl nitrate, ethyl propionate, ethyl valerate, heliotropin, hydroxyphenyl-2-butanone (10 percent solution in alcohol), a-ionone, isobutyl anthranilate, isobutyl butyrate, lemon essential oil, maltol, 4-methylacetophenone, methyl anthranilate, methyl benzoate, methyl cinnamate, methyl heptine carbonate, methyl naphthyl ketone, methyl salicylate, mint essential oil, neroli essential oil, nerolin, neryl isobutyrate, orris butter, phenethyl alcohol, rose, rum ether, g-undecalactone, vanillin, and solvent.
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While I'm thinking about it.....artificial flavors vs. natural flavors

"Artificial flavors" is one synthesized entirely in the lab using only chemical compounds.

"Natural flavors". You'd think it's made from the thing it's supposed to taste like. Right?

Kinda.

Sorta.

Depends.

If they were squeezing strawberries to get the flavor out, they'd proudly use "strawberry juice" as an ingredient, but they don't. Instead it's "natural flavors". If you dissolve a banana in acetone and extract the flavor molecules, it's still a "natural flavor". If you have a "Blueberry flavor" that's made up of bat dung, African violets, and sulfur dioxide, it's also a "natural flavor".

From the webz:
To create a passionfruit-flavored product with actual passionfruit for, say, a vodka company, IFF flavorists would need to consume a quarter of the worldā€™s passionfruit supply. Thatā€™s not cost-effective. Instead, the flavor team will look for cheaper sources that mimic the fruitā€™s molecular fingerprint. Theyā€™ll order fresh passionfruit from a supplier and taste it, then identify what they taste using a special lexicon of words (think of the wine wheel). From there, the companyā€™s research and development laboratories identify the molecular fingerprint of the fruit and try to match those compounds to compounds available in the flavor lab.

Natural sources range from African violets, whose leaf offers a greenness that enhances watermelon flavoring, to the bark of Benzoin Siam, which is sometimes used in natural vanilla flavoring. The sulfur-containing volatiles in passionfruit are very similar to the ones in grapefruit, says Gasiorowski, so the volatiles derived from grapefruit might be used in a passionfruit flavor system.

Once extracted from the natural source, the flavor can be blended with others to create a flavor system.
Once she has the base substance, sheā€™ll dilute it with water, glycerin, or ethanol. Then itā€™s time to start building the flavor by adding tropical notes like pineapple, cherry, and orange. And despite the fact that these flavors are blended in a lab, theyā€™d still be considered natural on a label. Once the flavorists develop the recipe for a flavor blend, itā€™s industrially manufactured at a production plant, which is basically a giant kitchen, according to the CDC.
 
The good news, for those wanting to conduct their own review, is thereā€™s a BK across the street from BBQ Joeā€™s in High Point. ;)
 
Jeppo said:
The good news, for those wanting to conduct their own review, is thereā€™s a BK across the street from BBQ Joeā€™s in High Point. ;)
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Speaking of burger joints in HP, my wife commented the other day about missing Backyard Burgers. The location up on 68 closed several years ago. Hardies moved in, but it apparently closed too.
 
noway2 said:
Speaking of burger joints in HP, my wife commented the other day about missing Backyard Burgers. The location up on 68 closed several years ago. Hardies moved in, but it apparently closed too.
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I miss the Sheetz on S Main. That place was such a joy to go to.
 
Les White said:
I miss the Sheetz on S Main. That place was such a joy to go to.
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I didnā€™t own enough guns to make me feel safe there. šŸ˜„
 
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Jeppo said:
I didnā€™t own enough guns to make me feel safe there. šŸ˜„
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It wasn't horrible in a retired police car. Generally people left me alone. I'd eat lunch sitting in my car just to screw with them. The downside is that driving a retired police car, only the worst of the worst ever tried to bother me.
 
Les White said:
I miss the Sheetz on S Main. That place was such a joy to go to.
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Sheetz in general has realllllly gone downhill IMO. No more good deal because Covid and the last few meals I've gotten there (and by there I mean 3 different Sheetz I frequent) weren't good at all.
 
The Whopper used to be a good burger. Like most fast food, quality and volume have gone downhill.

Cook Out is my quick burger go-to now. I refuse to pay $8 or more for a 'gourmet' burger.
 
Well...it was quite obvious from the start that this "review" wasn't intended to ever be any different than how it ended up even before this nitwit who tried it "for the first time after hearing about it and seeing it in commercials for years."

"Gray-green meat", then a picture which shows no green whatsoever.

The part that turned Rachel off the most? That patty. Described like she's a Vegan or something.

News flash, Rachel...it's Burger King. People aren't going to Burger King for high quality burgers any more than they go to Taco Bell for high quality taco meats.

What I find funny is she is "blown away by the chain's lineup of Ch'King sandwiches".

Yeah...Burger King, like the vast majority of ALL big brand fast food burger joints, could do a lot better on their beef patties. But then you'd be paying Red Robin or Five Guys prices, generally $2 to $3 more for starters. If they want that, then they'll go to Red Robin or Five Guys.
 
RetiredUSNChief said:
Well...it was quite obvious from the start that this "review" wasn't intended to ever be any different than how it ended up even before this nitwit who tried it "for the first time after hearing about it and seeing it in commercials for years."

"Gray-green meat", then a picture which shows no green whatsoever.

The part that turned Rachel off the most? That patty. Described like she's a Vegan or something.

News flash, Rachel...it's Burger King. People aren't going to Burger King for high quality burgers any more than they go to Taco Bell for high quality taco meats.

What I find funny is she is "blown away by the chain's lineup of Ch'King sandwiches".

Yeah...Burger King, like the vast majority of ALL big brand fast food burger joints, could do a lot better on their beef patties. But then you'd be paying Red Robin or Five Guys prices, generally $2 to $3 more for starters. If they want that, then they'll go to Red Robin or Five Guys.
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Yeah that is odd, Burger King chicken has a texture like it was extruded.... Oh wait, it was.
 
While my pallette has often been described as "less picky than a starving Ethiopian" I don't particularly care for burger kings whopper. The meat just always tastes a little bland. Weirdly, you throw some of that stacker sauce on there and I really like it, but as is, the toppings are the source of flavor on that burger.
 
I cant even remember the last time I ate at a BK. Their fries always sucked, so skipped those. Back when I was in high school the whopper was 99 cents..about 90 cents too much...But for a broke kid and open campus lunch...we'd go there often so we had left over lunch money for cigs at the laundry mat down the road.
 
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