Our local Subway was running a promo last week for a free 3-inch breakfast sandwich and cup of coffee, if you signed up online for it. Mr. Kipper and I used ours yesterday, and it took close to 10 minutes for them to make the sandwiches and add the veggies, because they kept screwing up the veggies.

The wife tried this the other day and wasn't that impressed. On the other hand, she loves the McFib sandwich.

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It sounds good but the Pepper Jack might be over the top. The "BBQ" comes from a red sauce...

http://www.bk.com/en/us/mobile/menu-...577/index.html

I'm a huge fan of BBQ with char and slow smoked.

Pseudo BBQ spots are popping up all over the US using commercial smokers and never getting a char. That's smoked not BBQ.

I totally disagree.

One of my biggest guilty pleasures is a double quarter pounder (DQP for short). Every once in a while I get fixated on it and I NEED one. For me, the problem with the Angus burgers wasn't size - it was quality. The meat was always kind of dry (probably the result of "higher quality" beef that presumably had lower fat content) and the buns were dry, too (probably the result of the fact that less people order them, and the bread isn't as fresh, or maybe a result of the "whole grain"). Add to this the fact that they were always substantially more expensive - and it became an entirely unsatisfying experience. Personally, I think being able to order a DQP with the extra toppings will make these "premium" burgers way more successful.

To be clear, I am not saying McDonald's is "good" food - or even a good burger. Someone for me it became comfort food from the drunk or hungover college days. I can also appreciate that In-n-Out and Five Guys are both WAY better - but sometimes they just don't hit the spot in the same way.

Can't argue either point!

I have to say, I understand what you mean and why you feel that way, but I feel exactly the opposite. Oftentimes at restaurants I feel that I have to "settle" for the sandwich as it is made for me and suffer through either a topping/condiment I don't want (MAYONNAISE I HATE YOU!) or ask them for a special order that some places take as an insurmountable request.

With Subway I get the sandwich exactly the way I want, with exactly the right toppings and condiments I want, in exactly the right proportions if I am proactive enough with the person putting the veggies on. The system works great here in China as well where I can just point to the veggies and topping I want - it makes me happy being 100% sure what it is I am actually eating when the person making my food doesn't speak the same language or hold the same culture as I do.

Perhaps your feelings are a metaphor for how you feel stumbling through life not knowing what you want? =)~

It's not a "decision tree", and it's not a "conversation about sandwiches". It's four decisions:

1) Which sub?
2) Which bread?
3) Whataya want on it?
4) Wanna make it a combo?

I think what you're stumbling over is #3, because there are lots of available toppings, and you're regarding each one as a separate decision. But it's really not - it's simply, "Whataya want on your sandwich?"

Truthfully, if you know what you want ahead of time, there are no decisions to make and no questions to answer at all:

"6-inch turkey on hearty italian, not toasted. American cheese, lettuce, tomato, a little honey mustard, onions, green pepper, salt and pepper. Make it a combo."

I pretty much get the same thing with every type of sub, except tuna (where I skip the honey mustard) and meatball (which gets cheese, salt and pepper, and nothing else).

It's not that hard.

Well, the Angus burgers were too big for me most of the time, though once in a while I like a bigger meal and the Angus (or a double QP) fit the bill. But fortunately, I suspect that we'll be able to order any one of these new QPs in the double configuration when we just need some extra bulk in our lunch.

I think we'll probably both be happy with the new QPs; they'll have the regular patty and bun that you prefer over the Angus, they'll be 1/4 pound, which I usually prefer, and I bet they'll be available as doubles for those times when either of us just want a bigger burger.

....by serving hockey pucks in their "new" enhanced quarter pounders.

Yech.

A colleague and I decided to give them a try since they were on sale at 2 for 1. Dry, hard, nasty.

Save your money.

Is "hockey pucks" your term or McD's?

It is based on empiric observations of texture and flavor.

Sounds like the McLean. Remember those?

I go to McD's primarily for the internet, secondarily for the food

I surmised that was your term but I was hoping McD would have truth in advertising.

I had 3 coupons for a free quarter pounder (one of the new options only), and Mr. Kipper and I used 2 of those for dinner last night. As he said, "I'm glad they were free, because I wouldn't buy them." They were generally lousy. Our local McDonald's sells them for $4.29/each, and I definitely won't spend that on them.