Is McDonalds Fine Dining? We React to
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- เผยแพร่เมื่อ 10 ก.พ. 2025
- It's another week of getting fat!
We discuss McDonalds in the past, what it is now and changes they are making for the future.
We got to the new Soledad NYC restaurant for another Feastie Boys segment.
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Brian used to get annoyed when Frenchie moved side to side on his chair. Now he's moving almost in sync with him 😂
It’s called cocaine. Love both of you!
They’ve merged 😂😂
Oh, my main men. My mother has been quilting her entire life. A handmade baby blanket is a true labor of love. I cannot overstate the magnitude of that gesture. Cherish that blanket, because someone gave you a piece of their soul.
Fun fact about American fast food chains - if they exist in other countries they will almost always be better in those other countries and McDonalds and Burger King are the prime examples for me.
Wendy's in Buenos Aires is way better than in NYC
McDonalds breakfast in Canada has like triple the options than the Muricans have. Also we have bagels :)
Except in Britain.
Burger King in Japan is sh*t
What’s Burger King? We only have Hungry Jacks in Australia
Screen blurred out
Me
"Ooooooh
What are the tattoos on Frenchie's back?"
Every single time
Barely had to scroll to see a comment about this 😂
I have to admit I have the same reaction as you @Abbywise32 lol
I worked at BK back in the 2000's and we did use a microwave to make the burgers. The process was to take the patty out of the "steamer", slap it on a freshly toasted bun base, slap on the cheese (and bacon if needed) and then stick it in a high power microwave for a few seconds (it had preprogrammed buttons for each burger type). That heated up the patty a bit further and melted the cheese onto it. Once the microwave popped, you took it out, put the rest of the burger together and wrapped it up. This was in the UK. I have to say though, we all got a free meal each shift, and everyone made their food fresh as it was sooo much better! If it was a burger, you'd stuff your own patty through the broiler, grab it straight off there and make it up there and then. Same for fried chicken, fries, etc... pretty much everyone fried up their meal fresh
As a side note, this was a brand new restaurant and the whole steamer/heater thing was brand new back then. The older restaurants that hadn't been recently refitted had some other system that was even worse... I forget what it was, but was definitely worse!
seems like that would dry out the burger even more microwaving it i think dairy queen does that and their burgers are some of the dryest burgers ive ever eaten
Umami? More like Um-daddy! 😂😂 my wife was amazed you didn’t make that joke 😊
It’s oo-daddy, and that particular joke is overcooked by now, excuse the restaurant related metaphor.
10 percenter here!! I stopped eating McDonald's when I was 16 bc I heard a rumor that they used llama meat to save money!! 😂 When hubby and the kids want to eat there, I only order fries w/sweet & sour sauce. No one else's S&S sauce tastes the same [not that it's the best just a childhood favorite, I guess] but everytime I'm charged $0.35/sauce. You only get "free" sauce with nuggets and select items. 100% the Big Mac was huge back in the 90's. I remember the first time my mom let me order one, she told me I had to eat the whole thing! I remember it was a chore to do but it was special. Love you guys!
They "give" one barbecue sauce for a 20 piece nugget. That's 5 less than a kid needs
How in the world would llama meat save money? They worked 100% advertise it and charge more 😂
llama meat would have made the burgers so much more expensive... when i was young the rumour was worm meat. there are people that eat worms, but apparently, too much for some people, that also would have been a lot more expensive than plain ol beef... and, there was something about mcdonalds meat that tasted so much better, but plummeted after those rumours came out.
@AdamFloro lmao, I knew nothing of food costs at 14-15. I just knew I didn't wanna eat Tina 🤣
@@trishaww who’s Tina? 😱
I had a friend who worked for mcdonalds, who used to bring leftover frozen patties to barbecues and such... theyre basically indistinguishable from most frozen patties youd gind in a supermarket when you grill them. Whatever the hell mcd's does to cook them is a bigger culprit than the low-quality beef.
When I worked at McDonald's, they were grilled on a flattop with a heated press, basically just a double sided flattop. I think the main issue is they pile the cooked patties into a tray and stick it into a heated drawer that should keep it good for about 10-15 minutes. I'll let you imagine how good bored teenagers are at making sure nothing sticks around too long :P
I really like this format for the feastie boys section. It really highlights the dishes and generates interest in the dishes, and the chef/restaurant that created them.
I go to the McDonald’s drive thru for breakfast biscuit sandwiches on the way to work. Mainly for the convenience. I’m from an older generation (pre-play grounds). What I miss from McDonald’s of that era are the fries fried in beef tallow and the fried apple pies (and other types of fried pies). Things really went downhill when McDonald’s tried (and failed) to go healthy. Focus needs to be on quality food, and the food that made the brand famous.
Yesss guys thank you for reacting to asmonson in this episode !
From what I remember working at Hardee’s back in highschool, they used a “charbroiler” which was like the conveyor belt pizza ovens used at the cheap pizza places. But that was a labor light way to get fresh patties that’d melt the cheese since the cook just stacks the patties on the conveyer belt. That thing also never gets cleaned.
"Complaints about the chewing"... "chomp chomp" 🤣But seriously it would be interesting and educational to hear old good recipe for peas from chef who dislikes peas.
The big mac used to be the best measure of cost of living across America. It factors everything in, overhead, property values, wages, logistics, etc. Mostly because of the paper thin profit margin.
Gentleman, I/we always look forward to your uploads. Hope y’all, the family, and the crews have a fantastic year. 🤓
The funny thing is that most states requires them to throw out any burgers that have not been served within fifteen minutes. But they don't actually do that. On a busy day, In the drive thru, You'll be sitting there for more than fifteen minutes and they'll give you the same burger that they already made even though it's illegal for them to do that. Which is why mcdonald's burgers are often ice cold by the time you actually get to the window and get your food.
Feasty Boys is great. Love it when my business insider/current affairs/media commentary podcast comes with a side of foodblogging! 😁
Culver’s is the standard in the Midwest for fast food burgers.
AMEN! When I fly home to Wisconsin, that’s an every-day visit! Butter burgers rule. 🍔
As a Minnesotan I can back that up! Tho we are the home of the juicy Lucy. But for chain burgers, Culver's is it! Dive bars are also amazing but finding a good one with a clean kitchen can be hard.
@@brieanastraiton3665 My sister is in St. Paul, so I’ll ask her to bring me one! Best wishes from Waukesha. And sorry about that Vikings game dere…
@kimberly_C_9340 st. Paul has some of the original juicy Lucy restaurants if I remember right. As for the vikings...I'm not a big football fan. Plus they suck lol
When I worked at McDonalds I was always on Grill .. I prefered it cause it was easy. The griddle .. is what it was .. was a flat top with a clam closure. The bottom grill area was 375 degrees and the clam closed and it sat at like 450 degrees . The exact ammount of time to cook 9 Regular burgers all at once was 42 seconds . Then we transfered to a tray and put it directly in the food warmer. The quarter pounder meat was something like 115 seconds to cook in clamshell and they came out usually with a good crust .
Fattheads Unite!! Happy Thursday to the boys, and as always fantastic to see you today.. Thanks for making my day!
I have became a big Asmon Gold fan lately. Love you guys. Still waiting on the episodes where you reviews guga and Frenchie explodes all over everything with great ideas reacting to Guga's greatness.
I'm of the age that I love collaboration. It reminds me of Scooby Doo episodes in the eighties. Seeing you with Guga and Leo and Nigel. What other collabs can I look forward to? Asking especially since it's a goal for the year. Sincerely, a member of the ten percent and growing club that is definitely gonna treat herself to the new Frenchie merch
You're absolutely right on the chicken "health" benefits. Fast Food places didn't start focusing on chicken (outside of KFC) until reports from the government that red meat was bad for you. As a result, everyone was scrambling for non-beef options. McDonald's even brought in a proper French Chef to try and sort this out. Ended up coming up with the McNugget which is perhaps the most successful fast food item of all time.
Personally, I think I prefer this version of Feastie Boys. Keeps the B-roll, but also gives more details about the dishes. Also, congrats Brian on the Mission collab with Metal Injection. 🤘🏻🤘🏻
Heck yes! You calling frenchie appa kills me😂😂😂! Dont worry frenchie, men are like wine, only get better with age😉😉. Unlike us women who peak at 30 and everything goes downhill(literally 😂) from there. Im a few weeks from turning 39 and omfg the amt of sag is ridiculous! This podcast always be dropping in the morning and yall showing all this bomb ass food makes me hungry! Still trying to figure out how to send some kind of artwork since i suck at art lol. My daughter is amazing but shes in a roblox phase where everyone looks like a roblox character. If i tell her that her art would be shown on yt shed be so excited. Shes 7 so if she does just remember shes 7 lol. We're gonna figure something out!
So, I’ve been out of McD’s for almost 30yrs after working at one for 8yrs after high school.
Man, we made some killer burgers before they went to the “clamshell” style grills, holding trays and “Q-ing” the food because microwave was a bad no-no word.
Getting a good sear on quarter pounders was a badge of honor for us minimum wagers. Not fucking up a run of 12 10:1 patties was a skill. Breakfasts and cracking eggs one handed 2 and 4 at a time, yes 4, with no shells was something practiced every day.
Buns were put in toasters and food was held in the warming bin for 10min.
Damn, I could go on and on.
& yes! As a kid I didn't care about eating at McDonald's, it was all about getting to play in the playplace, esp. the ball pit! That's why the kids nowadays are all allergic to everything. We got all the germs from playing in those things!
P.s.- I'm pretty sure the baby gifts were crocheted and not knitted. I could be wrong on that but as a crocheter I know many companies make yarns that are multiple colors in the same ball. That way you can keep working w/o having to change colors so many times! Lots of love!!❤
Hi Brian and Frenchy from the 10% club. I love the Feastie Boys slot, definitely getting a few ideas for my next NY trip.
I can't remember the last time I went to McDonalds, and there is on less than 10 minutes walk from my apartment and one near the tram stop I get off at for work. The only times I went really was when I was a teenager in the 90's and we would go in to the town centre/shopping area where I grew up in the UK with our friends on a Saturday morning, go look round the shops, get a McDonalds for lunch and then get a milkshaje and walk to the cinema which was a tiny local cinema so we could stand in the queue which went down the streets with milkshakes waiting to get in.
Hey guys, Brian said that the salsa Macha reminded him to the layu sauce in dandan Noodles. I just want to clarify that layu and Macha are two sides of the same coin. One was developed in México and the other in China, thanks to the chinese-spanish commerce during the last Century.
Theoretically, all they'd have to do for meltier cheese is take the patty out of the warmer, throw it back on the griddle for 10 seconds, flip it, add the cheese, wait 10 seconds, then put it on the bun and finish assembly. Yes, it adds 20 seconds to the process, but it would be worth the wait.
Also, to me, BK burgers taste like cardboard and bad liquid smoke. These days I mostly get spicy chicken sandwiches from Wendy's, something from Subway, or something from Popeye's. If I do get McDonald's, I usually just get 2 double cheeseburgers and call it a day. If I could get to Chipotle more often, I would. But, being in a Semi makes that difficult.
Lol please let me know where/who I could get those shirts from. I definitely enjoy your content! We love frenchie!
"Obi-wan, use the force!" Haha! You gotta love Frenchie and his encyclopedia of references.
For the brunch sandwich. Serve with orange juice mixed with grapefruit soda. Trust me. That mix is great.
I'm so jealous, and I'm so poor! I'm lucky if I can put butter on my toast! Next time I have plain toast I will imagine one of these dishes!
They do use a Microwave, its called McQing, the have 2 on each side of the make station
I appreciate you guys are talking about the issues with keeping food cheap at places like fast food.
36:20, they did actually launch a Chicken Big Mac as a limited run item here in Ireland. I had it once, and it wasn't good.
Frenchie should get a Keeps sponsorships! Brian keep shaving your head bald then get one and grow your hair out for a before & after!
It was so clear their CA trip involved Nigel. Love they confirmed it today. FOSBIOOOOOH
that is what is done in denmark at mcd, but then agian they are paid 25$ plus penson on top maybe pay labor what they are worth
48:26 it's 97 (feels 102) in VA shenendoah valley here, 96 (feels like 106) round TX houston at the moment lol. SOMEONE MAKE IT MAKE SENSE... at least the ac is working overtime, but the butter in my kitchen is practically begging to begin separating 😅
I have tried McDonalds 4 times in my life and in Europe and i have yet not been able to actually keep it in my body. I have no idea what they put in their stuff but my body rejects it on a fundamental level.
Interesting how people talk about patties, meatloaf, or meatballs. I was always tought to not overdo the mixing since it would make the mix too dense. This is for all products made with minced meat, it's not like Ramsay says that "if you do that with meatballs, it will be a meatloaf" (speaking from a Swedish perspective)
I worked at McDonalds a bit over 20 years ago.
The only thing hot on the burger would be the patty. Buns were lightly toasted to prevent them from soaking in the sauce.
The cheese will be put cold and unmelted on the patty. So freshly made burgers had always unmelted cheese.
The old burgers would sit in the burger display thingy which heats them up from the outside, eventually melting the cheese and glueing the top of the bun to the patty.
Over here in Europe, McDonalds got cheaper and cheaper. Happy meals used to have houses, burgers styropor containers and the last thing to go were the plastic straws. Especially on milkshakes, the paper straws will implode pretty quickly.
As a side note, the new McCafe range is surprisingly good. They have actually drinkable espresso.
Frenchy is a MARSHMALLow😱🤣 CHY O TAY (phonetically)
When I was in Jr High someone snuck into the kitchen and stole the empty box the burgers came in and the grade of meat was so low it gets rejected by prisons and dog food manufacturers.
Also, dairy cows actually produce a good meat. It just has some texture differences. Depending on the cut it can actually taste better.
Fun fact: Subway tried to get out of paying taxes in Ireland by calling their sandwiches a staple food (untaxable), so the irish told them " nah bro all this sugar makes this cake, pay your taxes".
I would love a cooking video where you both get Jack's "Garbage stew" ingredients, and compete in making the best end product.
You'd only catch it if you worked there, but the picture of the 'burgers' with crappy buns, one was two tops and one was two bottoms. You could also see the indent from where someone had pressed their thumb into them when either handing it off or stuffing it in the bag.
McDonald's Sauce: They go out of their way to remind me that the extra sauce I asked for is an extra charge (BBQ sauce on the fries, better than ketchup!), I say Ok....and THEY DON'T GIVE ME THE SAUCE.....so I gotta hold up the drivethru while I make them give me the sauce.
Spectrum? good luck lol
Worked at Taco Bell peak summer in Florida, the only respite I had from the heat was going into the freezer and standing there for a few minutes because I was getting sick from standing next to the running dish washer, the fryer, the boiler, and the heat rack. That kitchen was hot no matter what, and absolutely no AC would save it because it was actually pretty cold up front where the customers stay.
I didn't have it near as bad, but I remember one August working for McDonald's, the HVAC system glitched and turned on the heat in the kitchen. The customers were fine though, so no reason to stop working even when they had to spell the cooks every ten to fifteen minutes to prevent heat stroke :P
There was a subway lawsuit for the footlong not being a foot. The judge found that the amount of bread was not less since the dough is weighed before it is baked in store, the toppings are also portioned the same no matter what length the bread turns out. Sometimes the bread is a foot, but it is always the same amount of bread. This is why Subway won the case.
One of the best meals of my life was a crappy McDonald's meal. After months of COVID lockdowns, and good home cooked meals, all I wanted was to not cook, and eat some crappy food in the front seat of my car in their parking lot. It was so bad, and it was everything I wanted. (no joke)
For the cheese, they used to have the burgers on those slides, so when you ordered they just grabbed it. Now it's "assembled" to order. Before, while they were just waiting there, they were under heat lamps that probably also helped melt the cheese.
Ooooh. I haven’t seen you guys in a while. Frenchie got art!
My first job in the mid 90s was at a Burger King. When I was on the board making the burgers, after they were wrapped we had to toss it in the microwave for a few seconds to melt the cheese and heat up the burger. All of the burgers were premade in their "broiler" and set in a warming area until they were used. If you didn't use enough of those burgers then some of them would get thrown out. I don't know if they still do that. If you ever got some hot pickles that's why.
Is that a movie poster on the floor i see?? 🤔
The gentleman talking about the cooking competition is actually from Pasta Gammar. The channel is a wonderful resource for Italian cooking. It is a husband who is American married to an Italian from Calebria. She demostrates the trdition ways of cooking authehtic Italian dishes. The gentleman seen in the short is the man's father who appeared on Italian Masterchef. You should check out this channel.
By the way at McDonalds to get a fresh burger order the Quarter Pounded because they are cook when ordered. You have to wait for it but it is worth it. (At least my McDonald's does this.)
51:01 going to LA huh okay 😂😂
I love it. The big Chick? Someone currently at McDonald's should look into this. I used to work as a manager, back in the late seventies. Yes they have test labs, they also do test markets -- when I was a manager, we were a test market for Chicken McNuggets. They were advertised as Chicken and Chips, and included their smallest bag of fries. I really hope those commercials are on TH-cam! At roughly the same time, there was an ad for Kibbles and Bits. Check out both. The marketing team at McDonalds back then....
The Big Mac, Hamburgers, and Cheeseburgers were made differently circa 1980.
Cheese also doesn't go on because people ask for modifications so that'd mean having two sets of patties and possible having to add extra cheese afterwards anyway.
Interesting discussion about beef. I will recommend go to a Spanish Restaurant where they serve Old Cow as a steak :)
And hopefully the meat is from Spain. You will love it :)
I can say this, if you save half a McDonald's burger and let it dry out a few hours it's killer catfish bait. I tore up some catfish at our local park here in Las Vegas with some old McDonald's burger!
Funky cold medina🤣😂
Crazy thing when they compared McD's to Five Guys, Shake Shack, and In-n-Out; those three no doubt make superior burgers, and In-n-Out is even cheaper than McDonald's
In India the alternative to the big mac called the maharaja mac uses chicken patties
Papa frenchy!!!
French onion soup ding dong sauce
35:00 in n out is fast food thry have a drive threw. Shake shack and fuve guys have no drive threw.
You guys remember when KFC replaced the bread in their chicken sandwiches with two pieces of fried chicken sandwich chicken. That was the most genius gimmick ever!
Poor Paul, suffering those headphones... Someone get this man some Sennheiser headphones!
Try something like the HD 599, the sound bleed won't be too much for just a podcast, and they are relatively cheap, and extremely comfortable.
I get free sauce extra when I am at the window. They are on a timer so they want you out of there right away, so they just give them out for free. XD
Second i hope , thank you champs love me some Thursday SYWGF
When I worked at McDonald's, I always put a couple extra sauces for people
Shoutout to Pasta Grammar, Harper's dad Max haha
Marzipan in Mexico Mazapan like De La Rosa’s are peanuts sugar and sesame seeds ground it’s amazing lol
Hey Frenchie, the T-shirt looks like from the french comic TinTin😅👍
Food probably looked amazing. Couldn't really tell because some old tv effect added over it.. Because ofcourse when the average 4k monitor is around 800 bucks, old tv lines need to be added lol
McNuggets (from the app) go 1 sauce for 4 or 6, 2 for 10, and 3 for 20.
@36:22 Funny they took this advice... Chicken big mac!
In the late 90s, McDonalds was considered shitty, but cheap. It was the place with plastic chairs to take the kids and get child food. It was a chuck cheese of burgers but without the arcade. Then in the 2000s, with the rise of Starbucks, they rebranded into a place adults would go, they redesigned all the stores to be boxy and brown, and called themselves McCafe. Now you're telling me it has gotten WORSE since then? And they rebranded again?
McDonalds biggest problem is that the entire system is Franchised based. HQ is supposed to enforce standards but the difference from one McD's to another can be shocking.
Early 2000's as a college kid we would do a lil cheap hack that they shut down after some time. Get a McDouble for, what used to be, $1 and ask for them to add Big Mac sauce. Boom you got basically a big mac for like a $1.50. Good times 😅
You should try the dt990 open back headphones. They are very comfortable perfect audio quality and you van hear everything around you that makes it less awkward to talk. They are used a lot by youtuber and music producers or gamers . They have also different types or similar brands :) hope frenchie will be happy with those
Got a bit confused there for a bit, I thought Soledad was in Mexico, or in South America
Frenchie mocking the fake (french ?) Canadian when his own DNA test doesn't show much of a french side 🤭 bisous 😄
DNA doesn’t make the Frenchish-ness. Last time I was in Paris, I met a lot of Tunisians and Senegalese. Frankly, there’s a touch of “I am judging you” that belongs only to the French and cats. (I’m kidding. Mostly. I made my dad teach me French when I was five, so I earned the Francophile award early).
@36:15 Frenchy the prophet....he proposed it 8 months ago and McD just released it
They give you two sauces with your order and they charge for each additional sauce
Hay My lovely’s does Paulie have tattoos on his body if so what are they when you change shirt I kinda notice tattoos I think when you guys we’re changing.
If I eat at McDonald's once a year, they're lucky. I don't understand how they always have a long line on the drive through when every other fast food restaurant is slow.
In my opinion, the issue with McDonald's food quality is directly related to the business philosophy of the assembly line/automation. The humanity of making pleasant and delicious food is the baby thrown out with the bath water of human error.
I think when I watched you, guga, and then his reaction I thought the Ahzmongold was very endearing! I still hope you all get together to cook a steak. Love your podcast! ^^ Also as an idea Ethan Chlebowski launched a new cooking/recipe site with an announcement stream you might be interested in for reaction.
Charges for extra sauce depends on the location
They use air fryers now. And they just keep the patties warm, supposedly to reduce food waste. I guess cheese and proper texture and taste just isn't compatible with those plans.
i was laughing my ass of when he said "trust the minimal wage workers with the labels" in germany over here they fake the labels with the dates at every fastfood restaurant like mcdonalds or burgerking XDDDDDDDDDDDD dates expired already 3 times and they keep printing new labels
I physically cannot run! So I have to assess every situation the same way.
There's a McD's, here that has a French Fry making machine. No human needed.
At Wendy’s we’re suppose to put cheese on the paddies while they’re on the warmer.
is funny that they gonna use the europe concept to get into this century
There is fast food, and food fast! There is a huge difference.
"fake french", What if I am half from Quebec (french-canadian) and half from France? what am I frenchy??
LOL love the hate between french people... gotta stick together