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Carl's Jr dengan Indah Melancarkan Sandwic Ikan Charbroiled Baru

Carl's Jr dengan Indah Melancarkan Sandwic Ikan Charbroiled Baru


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Nina Agdal akan memulakan sandwic ikan bakar baru Carl's Jr.

sandwic ikan Atlantic Cod bakar

Semasa anda minum teh panas di sweater bulu dan penutup telinga pada musim sejuk, model pakaian renang Sports Illustrated Nina Agdal sedang berbaring di pantai tanpa memakai apa-apa, makan sandwic ikan. Anehnya, dia tidak cuba menggosok cuaca panas (dan badannya yang panas) di wajah anda; dia adalah gadis Komersial Jr Jr yang seterusnya menjalankan tugasnya.

Rangkaian makanan segera mengeluarkan pilihan menu baru mereka yang lebih sihat, sandwic ikan ikan kod Atlantik, pada hari Khamis, 30 Januariika. Di antara roti gandum madu terdapat filet Atlantic Cod yang telah dipanggang, sos tartar, tomato, dan selada. Ini adalah pilihan yang jauh lebih sihat daripada sandwic Carl's Cat Fish mereka dengan dua filet ikan "rangup rangup" dengan sos tartar, tomato dan selada pada roti bijan.

Bersama dengan sandwic baru mereka muncul juga iklan bertema pantai yang menampilkan Agdal. Pengaturan pantai Hawaii dan fizikal Agdal yang ketat bertujuan untuk menekankan bahawa sandwic ini adalah "dari laut dalam, bukan penggorengan."

Sandwic ikan cod Atlantic dilancarkan di restoran kakak Hardee's pada 4 Februariika dan iklan akan disiarkan pada Super Bowl Sunday. Inilah sedikit puncak.

Skyler Bouchard adalah Penulis Junior di Daily Meal. Ikuti dia di Twitter di @skylerbouchard


Sandwich Ikan New Carl's Jr dan Hardee Dibuat Dengan Bir Baik. Apa?

Apa yang berlaku apabila makanan segera melompat ke kereta bir? Kami akan mengetahui.

Carl & rsquos Jr. dan Hardee & rsquos mengumumkan kerjasama dengan Seattle & # 39s Redhook Brewery untuk item menu baru yang menampilkan ale ESB (Extra Special Bitter) yang terkenal. Walaupun ini bukan kali pertama adik-beradik makanan segera membawa minuman keras ke dalam campuran & mdash, Jim Beam Bourbon Burger menghidupkan menu pada tahun 2013 & mdash ia & rsquos syarikat & rsquos pertama kali masuk ke dalam bir, membawa pokok gastropub kepada orang yang lapar.

Redhook Beer-Battered Cod Fish Sandwich mempunyai ikan kod, selada, sos tartar dan tomato atau keju Amerika, bergantung kepada sama ada anda mengunjungi Carl & rsquos Jr. atau Hardee & rsquos. Adonan juga akan digunakan untuk menggoreng ikan untuk taco di kedai & rsquo Green dan Red Burrito.

Redhook Brewery (keluarga jenama dalam Craft Brew Alliance, Inc., di mana AB-Inbev memiliki 32 peratus saham tertunggak) telah membuat ESB sejak 1984, ia berkarbonat dan hanya sedikit pahit dengan nota karamel yang bagus, serupa dengan yang mungkin ada cari dalam ambar Amerika. Pegawai pemasaran Carl & # 39. dan Hardee & Bradee Brad Haley mengatakan bahawa pasukan itu telah menguji beberapa jenama semasa penyelidikan dan pengembangan, tetapi tetap bertahan di Redhook kerana ia menambah & ingin rasa bir yang bagus dan lapisan renyah. & Rdquo

Ales halus seperti ESB dan ambar paling sering digunakan sebagai agen penambah ikan dan komoditi goreng lain kerana karbonasi memberikan kulit yang dihasilkan kepuasan dan kepingan yang memuaskan (alkohol terbakar semasa memasak). Tetapi sementara banyak juga yang bermain-main dengan gemetar dan IPA untuk menyuntikkan rasa yang lebih besar, secara umum, gaya bir tidak akan memberi perbezaan yang besar kerana busa digunakan terutamanya untuk bagaimana mereka bertindak balas dalam resipi, dan malt hanya menambah halus. kedalaman hingga kerak akhir dan bukannya rasa bir yang berani.

Pemasaran sering kali berbicara lebih keras daripada rasa, dan meletakkan bir di menu dengan kapasiti apa pun akan menarik perhatian. Mungkinkah ini langkah yang mengangkat sandwic ikan makanan segera? Atau adakah ini akan meningkatkan status elit dari kedudukan yang baik? Hanya masa akan menentukan.


Shakedown Makanan Segera: Hardee & # 8217s / Carl & # 8217s Jr.

Rantaian makanan segera berkepala dua berjenama Hardee's atau Carl's Jr. terkenal dengan iklan seksi dan seksi yang dibintangi oleh Heidi Klum, Kate Upton, dan Charlotte McKinney yang mengisi wajah cantik mereka dengan burger tebal dan berair yang ditumpuk tinggi gandum sos daging dan lemak. Makanan yang bersih sukar didapati di sini.

Kedua-dua syarikat bergabung kembali pada tahun 1997 (Hardee berasal dari Pantai Timur, Carl Jr dari Barat), dengan kedua-dua jenama saling menyokong menu-Hardee membawa beberapa item sarapan yang lazat dan Carl's Jr meningkatkan pilihan burger makan tengah hari. Syarikat itu juga menelan jenama lain yang disebut Green Burrito / Red Burrito, yang memberi konglomerat beberapa pilihan makanan yang lebih bersih dan segar seperti burrito dan taco, tetapi lokasi yang menyajikan barang-barang ini terhad buat masa ini. Sekiranya anda dapat mencarinya, cari burrito ayam panggang untuk mendapatkan makanan segera pra-latihan yang padat — berhati-hatilah dengan salad taco yang licik, kerana ia benar-benar boleh bertambah di bahagian kalori dan lemak.

GAMBAR PRE-WORKOUT

Cari makanan dengan protein untuk tenaga yang berkekalan dan beberapa karbohidrat kompleks untuk membakar otot. Jauhi makanan yang mengandungi lemak dan kalori.

SANDWICH BBQ CHARBROILED CHICKEN

Dada ayam bakar, tomato, selada, roti biji, dan sos BBQ.

Kalori: 340 | Protein: 32g | Karbohidrat: 42g | Lemak: 4g

GAMBAR POST-WORKOUT

Setelah bersenam dengan bersungguh-sungguh, anda perlu membina simpanan glikogen anda dengan karbohidrat dan protein tanpa lemak untuk memulakan pembaikan tisu otot dan pembinaan protein baru.

REDHOOK BEER-BATTERED COD FISH SANDWICH

Cod fillet goreng dalam adunan yang dibuat dengan bir Redhook ESB, selada, sos tartar, dan roti bijan.

Kalori: 550 | Protein: 21g | Karbohidrat: 74g | Lemak: 19g

LEMAK MAKANAN CEPAT

Beberapa barang yang kelihatan tidak berbahaya sebenarnya adalah bom lemak dan kalori. Jauhkan:

SINGLE BURGER SEMUA ALAM

Patty daging lembu yang diberi makan rumput, keju Amerika, selada, tomato, bawang merah, mayo, saus tomat, mustard, acar roti dan mentega.

Kalori: 790 | Protein: 28g | Karbohidrat: 56g | Lemak: 51g


Catatan Blog Petua Penjimatan (lihat semua)

Kedai Berkaitan

Maklumat lanjut

Carl & # 8217s Jr telah menyajikan makanan segera yang enak sejak tahun 1941, ketika Carl dan Margaret Karcher dari Los Angeles meminjam $ 311 untuk kereta mereka untuk membuka tempat hot dog. Syarikat muda melonjak ke arah aliran pemanduan beberapa tahun kemudian, dan gabungan perkhidmatan cepat dan Carl & # 8217s Jr. & # 8216 dengan burger arang bakar standard telah membantunya berkembang dari California di seberang gunung Barat ke Oklahoma dan Texas . Hari-hari ini, Carl & # 8217s Jr terkenal dengan Burger Enam Dollar yang membungkus daging lembu Angus dan banyak keju dan sayuran Amerika ke dalam sandwic 900 kalori.

Nikmati penjimatan hebat untuk burger, goncang dan sarapan pagi yang lazat dengan kod promo Carl & # 8217s Jr.

  • The Six Dollar Burger hadir dalam versi Original, Jalapeno, Western Bacon, Guacamole Bacon, Amazing Grilled Cheese Bacon, dan Low Carb.
  • Pilihan goncang dan malt merangkumi Chip Chocolate Banana, Oreo Cookie, dan coklat tradisional, vanila, dan strawberi.
  • Pilihan sarapan merangkumi Monster Biscuit & # 8212 lengkap dengan daging asap, sosis, ham, keju, dan telur, Biskut Omelet yang Dimuat, dan Biskut & # 8216N & # 8217 Kuah.

Untuk makan tengah hari yang cepat, sarapan di mana sahaja, atau makan malam keluarga yang menyeronokkan, nikmati makanan kegemaran anda dengan lebih sedikit dengan kupon dalam talian Carl & # 8217s Jr.

Komen untuk Carl & # 039s Jr (34)

jimoverby361618 mengulas pada 12/3/20

Digunakan untuk mendapatkan kod diskaun Teks setiap minggu, tidak mendapat lagi. Adakah program tamat?

kchilds5210853237 mengulas pada 9/29/20

pauld0604196879118 mengulas pada 7/28/20

yvonneykim15711 mengulas pada 2/13/20

awalden32716 mengulas pada 8/14/19

rdrigovillanueva73862 mengulas pada 8/14/19

rcoronado062239971 memberi komen pada 8/2/19

noemi38209 mengulas pada 7/6/19

hjrich410723 mengulas pada 6/5/19

Saya suka Carl's Junior. Ia seperti mendapatkan daging lembu burger restoran yang sebenar. Anak lelaki saya meminta Carl junior sepanjang masa tidak dekat tetapi dia akan menyerahkan mcdonalds burger king untuk sampai ke Carl's Junior. Sad Carl's Junior ditutup dalam 6 minit dan saya menginginkan burger Carl yang Hebat.


CEO menjaga menu Carl's Jr. 'memanjakan, merosot'

Rantaian makanan segera Carl's Jr. terkenal dengan duta jenama bosomi, burger yang tidak baik dan pelanggan yang bersandar pada lelaki muda yang lapar.

Tetapi ahli sihir di belakang tirai bukanlah budak lelaki yang alergi salad. Ini adalah Andy Puzder, jogger berusia 62 tahun dan datuk yang taat dari enam orang yang tidak pernah bertemu dengan Paris Hilton "celebutante".

Ingat dia? Hampir satu dekad yang lalu, dia mengenakan pakaian mandi yang licin, membasahi dirinya dengan sabun dan meletakkan burger di atas sebuah kereta di iklan televisyen Carl's Jr yang terkenal.

Puzder telah menghabiskan 12 tahun terakhir untuk meluluskan usaha pemasaran yang serupa sebagai ketua eksekutif CKE Inc. Syarikat ini berpusat di Carpinteria dan memiliki Carl's Jr. serta rangkaian saudaranya Hardee's.

Dia juga telah memimpin percubaan yang dibatalkan pada penawaran saham awam awal, memelihara menu yang memanjakan syarikat, khawatir dengan peraturan Obamacare yang menjulang dan berusaha untuk terus berinovasi pada syarikat yang mempunyai akar berusia 72 tahun.

Puzder tiba untuk makan tengah hari baru-baru ini di Carl's Jr yang sibuk berhampiran Lapangan Terbang Antarabangsa Los Angeles, meninggalkan sedan Mercedes-Benz peraknya di tempat letak kereta yang wangi dengan kentang goreng. Bertengger di bangku di meja tingkap, dia melihat e-mel dari sekolah menengah anaknya.

Puzder mempunyai enam orang anak, bermula dari pelajar berusia 15 tahun hingga ahli fizik nuklear berusia 41 tahun. Dia bertindak muda, menggulung lengan bajunya dan mengenakan cermin mata tanpa bingkai yang bergaya. Dia mengaku suka penyanyi lagu Adele.

Dia menunjukkan gambar telefon pintar isteri keduanya, kacang kesihatan yang berumur sekitar 35 tahun (dia sebenarnya berusia 51 tahun). Ketika model Denmark berusia 20 tahun Nina Agdal, yang berpakaian cantik dan cantik, menembak kempen iklan Carl Jr di Hawaii baru-baru ini, Puzder menjauhkan diri.

"Saya menikah dengan bahagia dan ingin tetap seperti itu," dia bercanda.

Seperti isterinya, Puzder menjaga pinggangnya. Tetapi tujuan kesejahteraan peribadinya tidak mengancam reputasi Carl's Jr. dan Hardee sebagai kuil yang mengandungi kalsium yang mengandungi kalori.

Di luar menu dalam talian yang menyenaraikan pilihan yang sesuai untuk anda, jenama "tidak benar-benar mengiklankan produk makanan sihat," kata Puzder.

Syarikat ini menjual 20 kali lebih banyak Cheeseburgers Bacon Barat, dengan 740 kalori, daripada sandwic ayam BBQ, yang masing-masing mempunyai 390 kalori.

"Bukan keperibadian kita dan itu tidak akan menjadi keperibadian kita," kata Puzder mengenai kegilaan kesihatan yang melanda saingan seperti McDonald's. "Semua produk kami memanjakan, merosot."

Kegemaran peribadinya: burger BBQ Memphis. Tetapi untuk makan tengah hari, dia memerintahkan debut terbaru rantai itu, Charbroiled Atlantic Cod Fish Sandwich.

Dia mengharapkan tiruan sandwic, dibuat tanpa menggoreng dan menggunakan ikan yang lebih mahal daripada Alaskan pollock yang disukai oleh pesaing, untuk segera memasuki pasaran.

"Kami banyak disalin, tetapi tidak apa-apa," katanya.

Puzder dibesarkan di Chagrin Falls, sebuah bandar pertanian di Ohio di mana serbuk gergaji menyelimuti lantai kedai runcit dan lembu yang menggigit rumput di luar tingkap kelas. Dia tidak pernah bekerja di belakang kaunter di sebuah restoran.

Dia memasuki lipatan CKE melalui pengasas Carl's Jr. Carl Karcher, sebuah perniagaan yang berwawasan dengan warisan awam yang rumit yang penuh dengan pendirian yang kuat terhadap isu-isu yang memecahbelahkan. Puzder menjadi peguam peribadi Karcher pada tahun 1990 dan berpindah ke California tidak lama kemudian untuk membantu menyelesaikan masalah kewangan Karcher.

Puzder mengatakan bahawa dia mengingati Karcher sebagai seorang yang ramah yang akan mengambil puntung rokok yang tersebar di tempat letak kereta dan berbual dengan orang asing seolah-olah mereka adalah kawan lama.

Kini Puzder menjalankan perniagaan, satu dengan lokasi di 42 negeri dan 27 negara asing. Pendapatan CKE tahun lalu adalah $ 1.3 bilion. Termasuk francaisi, ukuran mencapai $ 3.8 bilion.

Pada bulan Ogos, CKE menarik IPOnya pada saat-saat terakhir setelah para pelabur menolak pada jangkaan harganya antara $ 14 hingga $ 16 per saham.

Hari-hari ini, Puzder mengatakan, CKE "tidak ingin melakukan IPO," walaupun menjadi terbuka masih menjadi pilihan.

"Kami tidak perlu melakukannya," katanya. "Keadaan pasaran umum berada di luar kendali kami, dan ketika mereka berubah, tidak ada alasan untuk keluar."

Faktor ekonomi, termasuk cukai gaji yang lebih tinggi, harga petrol yang tinggi dan pesimisme umum, adalah mengurangkan perbelanjaan pelanggan. Pembaharuan penjagaan kesihatan Presiden Obama akan menjadi "masalah besar bagi perniagaan Amerika" ketika ia mulai berlaku pada tahun 2014, kata Puzder.

Dia mengharapkan peraturan, yang akan mengharuskan perusahaan besar untuk menawarkan liputan kesihatan kepada pekerja sepenuh waktu, sehingga menyebabkan kenaikan posisi paruh waktu.

Empat daripada 10 pekerja di Carl's Jr. dan Hardee berada pada jadual sambilan. Membayar untuk menanggung selebihnya tidak akan murah, katanya.

"Kami melakukan apa yang kami mampu untuk menjaga agar kos tetap sesuai, dan kami tidak mahu menaikkan harga," katanya. "Tetapi tentunya kenaikan harga ada di meja untuk semua orang."

Tiga pejabat syarikat di Carpinteria, Anaheim dan St. Louis juga merupakan perbelanjaan yang besar. Puzder percaya bahawa CKE seharusnya hanya mempunyai dua kemudahan. Namun, tidak ada rancangan konkrit untuk bergerak. Walaupun dia telah bertemu dengan Gubernur Texas Rick Perry tentang kemungkinan penempatan semula, Puzder mengatakan dia "belum mengetahui bagaimana membuat negeri ini berfungsi secara ekonomi."

Tetapi ada banyak perkara yang membuat Puzder sibuk. CKE, yang dimiliki oleh syarikat ekuiti swasta Apollo Global Management, juga menjalankan rantai seperti Green Burrito gaya Mexico dan Red Burrito. Carl's Jr. berharap dapat berkembang ke India. Suatu hari Puzder ingin melihat burger sayuran.

Sehingga itu, katanya, syarikat akan berpegang pada taktik yang benar-benar dicuba: mempromosikan produk premium seperti Six Dollar Burger dan bukannya bergantung pada item dengan harga rendah pada menu dolar.

"Anda boleh merendahkan produk anda jika terkunci dalam titik harga," katanya. "Kami lebih suka mempunyai pesan yang bernilai untuk wang daripada satu tentang banyak isi pengisi usus,"

Panduan anda untuk realiti ekonomi baru kami.

Dapatkan buletin perniagaan percuma kami untuk mendapatkan pandangan dan petua untuk mendapatkannya.

Anda mungkin sekali-sekala menerima kandungan promosi dari Los Angeles Times.

Tiffany Hsu adalah bekas penulis kakitangan untuk Los Angeles Times. Sebelumnya, dia menulis mengenai ekonomi California, makanan segera, restoran, runcit dan tenaga alternatif untuk bahagian Perniagaan. Berasal dari Bay Area, lulusan UC Berkeley dan peminat Nor-Cal yang kekal, dia pernah bekerja untuk San Francisco Bay Guardian. Dia juga melakukan tugas di Richmond Times-Dispatch, di mana dia mengembangkan minat untuk teh manis. Dia masih yakin bahawa suatu hari nanti dia akan menemui dua ahli ekonomi yang setuju.


Dihantar pada 23 Februari 2013 | 8:30 malam oleh Sam

Dengan meminjamkan secara penuh, ikan adalah item baru yang panas di setiap menu. Wendy & # 8217s mempunyai Sandwich Fillet Ikan Premium mereka. Hardee & # 8217s / Carl & # 8217s Jr mempunyai Sandwic Fish Cod Charbroiled Atlantic baru mereka. Arby & # 8217s mempunyai Reel Big Fillet. Dan sudah tentu ada & # 8217s McDonald & # 8217s Filet-O-Fish yang pernah ada (setelah membaca semua nama produk ini, saya boleh & # 8217tolong bertanya-tanya adakah & # 8220filet & # 8221 atau & # 8220fillet & # 8221? Ayo salin penulis, mari & # 8217s berkumpul dan memikirkannya).Sebaliknya, Culver & # 8217s mempunyai dua item ikan: the Sandwic Cod Filet Atlantik Utara dan Sandwich Northwoods Walleye. Untuk tujuan tinjauan ini, kami akan melihat sandwic cod, yang lebih standard dan sesuai dengan masa mereka berdua. Culver & # 8217s telah membuktikan kehebatan menggambarkan makanan mereka tidak semestinya palsu seperti semua tempat makanan segera yang lain, hanya ini dari masakan rumah yang berkualiti. Dalam iklan ini mengenai Sandwic Cod Filet Atlantik Utara, Pengasas Bersama Culver & Craig Culver berdiri di dapur yang diterangi cahaya matahari dengan seorang lelaki Sweden yang bernama Terje yang dikenali sebagai & # 8220 Pengeksport Ikan Generasi Kelima. & # 8221 Seolah-olah ini adalah pertunjukan di Rangkaian Makanan, kepingan ikan kod segar diletakkan di atas papan pemotong kayu dan Craig mula menggulungnya dengan tepung. Semasa dia bekerja, Terje menerangkan bagaimana mereka hanya menggunakan bahagian ikan kod yang disebut & # 8220cod loin & # 8221 atau & # 8220filet mignon cod, & # 8221 yang merupakan & # 8220 bahagian ikan paling tebal dan paling flak. & # 8221 Ketika ikan kod keluar dari coklat keemasan, Craig bercakap tentang bagaimana mereka memakainya dalam resipi sos tartar yang telah ada dalam keluarga mereka selama 40 tahun. Ini bukan khas & # 8220Hey, sandwic ini bagus. Mengapa anda tidak mencubanya? & # 8221 iklan makanan segera. Pada saat sandwic emas besar muncul di layar, sudah jelas bahawa Culver & # 8217s telah membuat pertaruhan dengan anda, pertaruhan bahawa mereka adalah & # 8220 sandwic ikan terbaik dalam perniagaan, & # 8221 dan mungkin juga setanding dengan ikan berkualiti restoran. Game on, Culver & # 8217s. Mari kita lihat sama ada Sandwich Cod Filet Atlantik Utara dapat memenuhi selera.Selepas saya mengambil sandwic saya dari Culver & # 8217s ($ 5.25, sedikit mahal bagi saya), perkara pertama yang mengejutkan saya semasa saya membuka kotak adalah betapa kecilnya kotak itu. Saya tidak pasti apa yang saya harapkan, dan gambar di laman web Culver & gambar yang saya ambil dari sandwic saya sebenarnya tidak kelihatan berbeza, jadi mungkin cara sandwic memenuhi skrin membuat saya tidak tahu? Saya & # 8217m tidak pasti. Walau apa pun, sandwic ini tidak jauh lebih besar daripada sandwic ikan makanan segera anda.

Berikut & # 8217s penerangan Culver & # 8217s:

Tangkap segar di Atlantik Utara yang sejuk, ikan kod kami dipotong dengan tangan, dipukul tangan dan dimasak mengikut pesanan. Dihiasi dengan sos tartar resipi keluarga Culver & # 8217s yang menampilkan zaitun, caper dan makanan manis, selada segar dan cheddar Wisconsin. Dihidangkan pada gulungan hoagie panggang ringan.

Di luar filet ikan, tidak banyak menambah sandwic ini. Sebiji tartar, beberapa bintik hijau yang disiram yang cuba menjadi selada dan beberapa kepingan keju oren terang terpaku bersama, separuh daripadanya menempel di sudut bawah kotak ketika saya mengeluarkan sandwic. Bahagian atasnya tidak banyak dilihat, tetapi ikannya berwarna coklat keemasan yang indah dan ini memberi saya harapan. Bau itu kebanyakannya bau berminyak dengan rasa tidak senang.Sejak 90% kentang goreng ikan yang pernah saya makan dalam hidup saya cenderung melayani ikan kod yang hambar dan tidak sedap, saya tidak menjangkakan banyak ikan dengan sendirinya. Biasanya saya bergantung pada perasa dan perasa sahaja untuk mendapatkan saya & # 8211 kebanyakannya sos lemon dan tartar. Tidak ada lemon dengan sandwic Culver & # 8217s, tetapi saya berharap sos tartar Craig Culver begitu teruja dapat menyelamatkan hari. Saya makan & # 8230 Saya mengambil gigitan lain & # 8230 Saya mengambil gigitan ketiga & # 8230. mungkin roti manis, tetapi selain itu, tidak ada. Tiada rasa. saya boleh rasa kelemahan ikan, minyak mengisi mulut saya, roti hoagie terkoyak di gigi saya & # 8230 tetapi saya tidak dapat merasakannya. Bukan keju, bukan sos tartar resipi berusia 40 tahun, bukan juga ikan. Sama seperti goreng kentang goreng, makanannya tidak terasa. Kecuali kali ini tidak ada sebiji limau nipis di seluruh pinggan saya.Saya belum mencuba banyak sandwic ikan makanan segera jadi saya tidak pasti bagaimana Culver & # 8217s Atlantic North Cod Filet Sandwich dibandingkan dengan yang lain, tetapi saya fikir ia boleh & # 8217 tidak terlalu tinggi dalam skala. Terutama memandangkan iklan luar biasa ini, dan dengan harga $ 5.25, sandwic ini semestinya jauh lebih baik. Game off, Culver & # 8217s, game dimatikan.

Kelebihan: Bun hoagie yang lembut dan manis. Warna coklat keemasan yang baik pada ikan.

Keburukan: Tiada rasa. Sama sekali.

Rasa: 2.00/10
Nilai: 2.00/10
Menggigit semasa dalam perjalanan: 3.50/10
Harga: $5.25


Carl's Jr. Menarik Melancarkan Sandwic Ikan Charbroiled Baru - Resipi

Sandwic itu:

Ikan di sini disebut-sebut sebagai & # 8220100% Alaska Pollock yang Tertangkap Liar. & # 8221 Ikan itu kemudiannya panko bertatahkan dan digoreng hingga garing. Bun adalah roti yang dipanaskan standard. Sedikit selada masuk ke filet panas dan tartar diperah di atas selada itu.

Pokoknya:

Pollack digoreng dengan baik & # 8212 anda sebenarnya tahu anda & # 8217 sedang makan ikan di sini. Roti itu adalah persembahan Jack in the Box standard, yang tidak buruk tetapi tidak bagus juga. Tartar lebih maju ke depan daripada tajam. Selada cenderung sangat layu, terutama jika sudah lewat tengah malam dan tukang masak berhenti berhenti di belakang tabir.

8. Ikan Besar Burger King

Sandwic itu:

Ikan itu 100% pollock White Alaskan yang dilapisi serbuk roti panko. Bun adalah brioche bakar mentega. Sos tartar diaplikasikan ke roti bawah dan atas dengan lapisan selada dan acar di atas filet ikan panas.

Pokoknya:

Tidak ada yang salah dengan Ikan Besar BK & # 8217, sememangnya. Ia memiliki unsur-unsur asas: ikan putih goreng renyah, tartar, selada, roti panggang. Masalahnya, ia & # 8217s sahaja baik. Ikannya agak lesu dan hambar. Keretakan lapisan semakin berkurang di bawah roti yang hampir tidak terasa. Tartar pastinya lebih mayo daripada yang lain. Selada mungkin juga tidak ada.

Semua yang dikatakan, acar menambah sentuhan yang bagus. Burger King mempunyai acar yang cukup padat pada penghujung hari.

7. Gelangsar Ikan Istana Putih

Sandwic itu:

Sando ikan mini ini mudah dibuat dengan baik. Filet mini adalah Alaskan pollock dengan roti panko. Selebihnya hanyalah roti gelangsar Istana Putih yang ikonik dan sepotong kecil keju Amerika. Itu & # 8217snya.

Pokoknya:

Ini baik. Gelangsar menghindari selada dan tartar untuk kepingan keju Amerika, yang berfungsi. Satu-satunya sebab arena ini berada di kedudukan yang lebih tinggi adalah bahawa anda benar-benar tidak mendapat banyak dengan sandwic mini ini. Anda akan memerlukan dua hingga empat (yang kita tahu adalah titik Istana Putih) dan itu benar-benar mula meningkatkan jumlah kalori.

6. McDonald & # 8217s Filet-O-Fish

Sandwic itu:

Filet-O-Fish adalah contoh klasik sandwic ikan makanan segera. Kombinasi roti kukus, tartar tajam, filet ikan goreng (ya, ia & # 8217s Alaskan pollock), dan sepotong keju Amerika berfungsi.

Pokoknya:

Terdapat kelembutan roti yang dapat mengatasi masalah lapisan ikan dengan baik. Tartar itu tidak keterlaluan tetapi ada dan sebenarnya ketara. Keju adalah faktor x yang menambah rasa sedap dan sedap.

Kami juga menambah mata bonus untuk meninggalkan selada layu juga.

5. Sandwich Whataburger Whatacatch

Sandwic itu:

Ya, kami termasuk kedai serantau dalam ranking ini. Bermula & # 8230 sekarang!

Sammie ikan Texan mempunyai filet ikan renyah yang bagus (bolehkah anda meneka jenisnya? Ini & # 8217s Alaskan pollock!). Roti atas ditutup dengan tartar ringan dengan selada dan tomato. Yang terakhir ini menambahkan lapisan kecerahan yang bagus untuk keseluruhan konsep sandwic ikan dan membantu melindungi selada dari panas filet.

Pokoknya:

Lebih banyak sandwic ikan mesti mempunyai tomato. Namun, ini cukup ringan dengan warna yang baik pada tartar. Aspek terbaik adalah filet ikan goreng format yang lebih besar yang memberi anda lebih banyak ikan daripada roti. Syabas, Whataburger.

4. Long John Silver Pacific Cod

Sandwic itu:

Tersentak! Ini dibuat dari Cod Pasifik Utara! Kami juga semakin dekat dengan sub wilayah dengan ikan roti, acar, dan tartar.

Pokoknya:

Sukar untuk tidak meletakkan sandwic ini lebih tinggi. Filet ikan yang dipukul bir benar-benar berfungsi dalam sandwic ini. Penambahan acar renyah menambah oomph tambahan yang menaikkan keseluruhan hidangan. LJS & # 8217s tartar mempunyai rasa hebat yang terasa seperti mayo kaya dengan sebiji lemon masak.

Secara keseluruhan, ini adalah pemenang. Sebenarnya, jika ini mempunyai kepingan keju Amerika, ia mungkin nombor satu.

3. Kapten D & # 8217s Giant Fish Sandwich

Sandwic itu:

Baiklah, kita sedang memukul yang besar sekarang. Tennessee & # 8217s Captain D & # 8217s membuat sammie ikan. Ini adalah dua keping ikan kod goreng berair bir mereka pada roti panggang yang bagus dengan sedikit selada di atas dan banyak sos tartar kaya di bahagian atas dan roti bawah.

Pokoknya:

Mari kita hadapi, kita selalu mencari cawan tartar dan Kapten D & # 8217 yang memberikan sos dengan sos di sekitar ikan. Selain itu, ikan ini benar-benar subur dan segar dengan faktor kekenyangan. Selada diaplikasikan lewat dan dengan tangan yang ringan, sehingga tidak berpeluang layu dan berubah menjadi bubur.

2. Culver & Sandwich Cod Atlantik Utara

Sandwic itu:

Main andalan Midwest, Culver & # 8217s, benar-benar membunuh permainan sandwic ikan. Bun adalah roti hoagie yang mempunyai banyak kelebihan. Kod Atlantik Utara dipanggang bir dan digoreng dengan baik. Kemudian ada keju Amerika yang dicincang (bagus!), Sedikit selada, dan banyak tartar di roti bawah.

Pokoknya:

Kod bir yang dipukul dengan bir mereka hanya dapat dilakukan dengan baik dan segar. Keju Amerika yang diparut di bawah filet ikan sedikit meleleh dan menambah faktor x yang bagus untuk keseluruhan sandwic. Selada ada di bahagian bawah tetapi dilindungi (umumnya) oleh lapisan keju lebur. Tartar mempunyai warna lemon, acar, dan mayo yang kaya.

Sekiranya anda berhampiran Culver & # 8217, jangan tidur di sandwic ini.

1. Sandwic Ikan Ivar & # 8217s

Harga: $ 6.55 (dengan kentang goreng)

Sandwic itu:

Pacific True Cod yang ditangkap liar adalah bahagian tengah sandwic ini. Ia & # 8217s berkerak panko dan diapit dalam roti brioche yang besar. Filet terletak pada kepingan tomato yang melindungi selada di bawahnya. Sos tartar khas Ivar & # 8217s dilumurkan pada roti bawah.

Pokoknya:

Seattle & # 8217s Ivar & # 8217s mempunyai sandwic ikan yang melonjak di atas yang lain. Pertama, ada roti. Ia mempunyai rasa yang kuat dan kuat seperti roti dan bukan hanya sesuatu dari beg plastik industri.

Sandwic keseluruhan menggabungkan semua yang kami suka dalam sandwic ikan goreng: Cod bukannya pollock, filet yang lebih besar daripada roti, tartar, dan tomato yang sangat baik untuk mencerahkan keseluruhan pengalaman. Ia tidak mempunyai keju Amerika tetapi tidak memerlukannya untuk membawa pulang kemenangan!


Kisah menu QSR teratas dari 2013

Inovasi pencuci mulut dan usaha penjenamaan bersama menjadi tumpuan tahun ini.

Terdapat banyak kisah masakan menarik yang muncul di segmen QSR pada tahun 2013 - dari platform roti yang ditingkatkan hingga inovasi pencuci mulut. Semua cerita disambungkan ke satu tema yang terlalu banyak: saluran paip produk lebih mendalam daripada sebelumnya.

Jenama seperti Dunkin 'Donuts, McDonald's, Burger King, Wendy's dan Arby's semuanya menyebut daftar nama mereka yang dalam sejarah tahun ini, didorong oleh pilihan pengguna yang cepat berubah. Mungkin inilah sebabnya 2013 adalah tahun kepelbagaian menu, keaslian dan pengambilan risiko.

Kisah makanan utama QSRweb.com tahun ini adalah di bawah.

Pada bulan Mac, Wendy's memperkenalkan platform sandwic flatbread artisan. Wendy melakukan usaha yang lebih besar, bagaimanapun, dalam mendorong roti pretzel ke arus perdana dengan peluncuran Pretzel Bacon Cheeseburger dan Pretzel Pub Chicken Sandwich. Cheeseburger pretzel disebut "salah satu pelancaran produk yang paling dinantikan" dalam sejarah Wendy oleh syarikat itu. Rantai ini mengikutinya dengan brioche bun baru untuk Bacon Portabella Melt barunya.

Sepupu juga membawa kembali roti pretzelnya tahun ini, dan juga memperkenalkan roti bawang putih parmesan sebagai sebahagian daripada peluncuran kapal selam Hot Itali.

Blimpie menambahkan roti pretzel sebagai pilihan tetap, Dunkin 'Donuts menambah gulungan pretzel pada bulan Ogos, Sonic menambahkan pilihan roti pretzel untuk hot dog daging lembu, sementara Auntie Anne melancarkan anjing pretzel mini pada bulan Jun.

Selain dari trend roti pretzen, Sonic juga memperkenalkan Asiago Caesar Chicken Club Sandwich, dengan roti ciabatta gandum.

Pada bulan April, Arby bekerjasama dengan King's Hawaiian untuk dua sandwic baru, yang "melebihi" jangkaan.

A Quiznos 'LTO menampilkan baguette jalapeno cheddar barunya, dan Subway memperkenalkan pilihan roti bawang putih.

Long John Silver melancarkan sandwic Ciabatta Jack pada bulan September, dengan pilihan ikan dan ayam. Culver's juga memilih roti artisan dengan Burger Pepper Grinder Pub. Jersey Mike membawa kembali pilihan roti parmesan rosemary pada bulan Oktober.

Carl's Jr. dan Hardee mula membakar roti di kedai. Menurut syarikat itu, adunan roti mentah diberi masa untuk naik dan kemudian dibakar, disejukkan, dihiris dan disajikan di kedai. Mereka lebih padat, sedikit lebih manis, dibakar, kemudian dipanggang sehingga masing-masing dihidangkan panas.

Profil rasa pedas

Laporan baru-baru ini dari firma penyelidikan pasaran Technomic menunjukkan bahawa, untuk pertama kalinya, majoriti pengguna (54 peratus) mengatakan bahawa mereka lebih suka sos, perasa atau bumbu panas atau pedas, berbanding 48 peratus pengguna pada tahun 2011 dan 46 persen dua tahun sebelumnya . QSR telah menjawab panggilan tahun ini.

Pada bulan Jun, McDonald menambahkan varieti ke barisan Quarter Pounder untuk pertama kalinya, termasuk versi peternakan habanero. Pelancaran McDonald's Mighty Wings pada bulan September juga menampilkan profil rasa pedas.

Wienerschnitzel memanaskan sesuatu dengan anjing jalapeno baru. Good Times melancarkan menu Green Chile Lovers. Popeyes melancarkan sos bawang putih cabai Cajun untuk disajikan dengan Dip'n Chick'n LTO.

KFC melancarkan gigitan Hot & amp Spicy, lanjutan dari garis ayam tanpa tulang, sementara iterasi ketiga jenama Taco Bell dari Doritos Locos Tacos menampilkan Fiery Doritos.

Carl's Jr. dan Hardee melancarkan Buffalo Blue Cheese Burgers, melalui perkongsian dengan FrankH RedHot Sauce. Burger menampilkan rasa sayap Buffalo pedas, menurut syarikat induk jenama CKE Restaurants.

Sonic melancarkan barisan menu menu pedas baru pada bulan Oktober, termasuk Island Fire Spicy Chicken Sandwich, Classic Spicy Chicken Sandwich, Island Fire SuperSONIC Cheeseburger dan Southwest Chipotle Breakfast Burrito dengan sos chipotle salai dan paprika merah dan hijau bakar.

Whataburger melancarkan Green Chile Burgers. Sepupu menambahkan stik keju chipotle dan kapal selam ayam chipotle pada bulan November.

Subway memperkenalkan dua sandwic yang menampilkan sos panas Sriracha - Sriracha Chicken Melt dan Sriracha Steak Melt. Dan, Dunkin 'Donuts melancarkan sandwic sarapan sosej pedas pada awal November.

Kentang goreng

Kentang goreng diganti dari lauk khas ke pusat perhatian dalam beberapa keadaan. Contohnya, kentang goreng yang dilancarkan Checkers and Rally (serta kulit kentang), dihiasi dengan sos keju, peternakan dan daging.

Burger King bukan sahaja keluar dengan burger French Fry - burger yang disertakan dengan kentang goreng - ia juga membawa kepuasannya ke pasaran, dengan mengurangkan lemak dan kalori berbanding kebanyakan kentang goreng QSR. Ia disediakan bersama kentang goreng klasik.

Sonic juga menjalani pengganti fry, melancarkan kentang goreng semula jadi yang dibuat dari kentang russet.

Carl's Jr datang dengan Buffalo Blue Cheese Crisscut Fries, kentang goreng wafel yang dihiasi dengan serpihan keju biru, saus peternakan dan sos Buffalo panas.

Sebagai variasi dari sisi kentang pokok, kerepek kentang buatan Arby dilancarkan, dibuat sebagai sebahagian daripada program intra-syarikat yang memberi insentif kepada penciptaan menu.

Inovasi pencuci mulut

Menurut Technomic, penggunaan pencuci mulut meningkat - 40 peratus pengguna melaporkan mereka makan pencuci mulut selepas makan sekurang-kurangnya dua kali seminggu, berbanding 36 peratus pada tahun 2010. Sebagai tindak balas, usaha telah dilakukan untuk menjadikan pencuci mulut lebih seksi.

Tahun ini, Dairy Queen mula menawarkan Blizzards khasnya dalam kerucut wafel pada musim bunga untuk pertama kalinya. DQ juga memperkenalkan S'mores Blizzard, produk yang diuji "di luar carta."

Wendy's juga menambahkan kerucut wafel untuk tanda khasnya Frosty, dan Baskin-Robbins memperkenalkan kon wafel berry campuran.

Baskin-Robbins launched its version of the classic American dessert, Whoopie Pies. Rita's, which is typically known for its Italian Ice flavors, debuted sundaes for the first time.

Sonic introduced 25 new shake flavors in the spring, including peanut butter and bacon. And, Carl's Jr. created the Hand-Scooped Strawberry Pop-Tarts Ice Cream Sandwich, with hand-scooped vanilla ice cream centered between a halved Strawberry Pop-Tart pastry.

Co-branding partnerships

Much of the dessert experimentation this year came from co-branding efforts with other brands. Rita's, for example, announced a partnership with Starburst for a new flavor launch. Culver's teamed up with Snickers and M&Ms for new Concrete Mixers, and Krystal added a Nutter Butter-flavored shake.

Cinnabon, Baskin-Robbins, Carvel and Krispy Kreme all introduced offerings featuring the Oreo cookie. Carvel also unveiled Reese's and Heath sundaes. Cinnabon also teamed up with Beam Inc. to launch Pinnacle Cinnabon Vodka.

TCBY partnered with Silk to release a new, dairy-free, almond milk- based frozen yogurt option, which generated as much as an 80 percent sales lift at some stores during its first week of availability.

On the main menu, Popeyes once again partnered with fellow New Orleans' brand Zatarain's to bring back the Zatarain's Butterfly Shrimp LTO.

Following Taco Bell's Doritos Locos Tacos success last year, the brand introduced two iterations in 2013 — the Cool Ranch Doritos Locos Tacos and the Fiery Doritos Locos Tacos. Taco Bell introduced the "House of Dew" lineup featuring three Mountain Dew-inspired beverages. As it extends its breakfast menu, the chain is also featuring Cinnabon Delights.

Carl's Jr. and Hardee's rolled out a new Jim Beam Bourbon Burger. The sister chains also partnered with Hillshire Farm for a new breakfast sandwich.

Beverage innovation remains a top story, as it has been for the past several years. This year, Rita's Italian Ice added frozen lemonade to its lineup,while Sonic added green iced tea, with five new flavor mix-ins.

Dunkin' Donuts added caramel to its K-Cup flavor lineup, and also introduced dark hot chocolate as a permanent beverage offering. The brand cooled things down in the summer with three new Coolatta frozen beverage flavors, and added red velvet and salted caramel flavors as the holidays approached.

Krispy Kreme added Ghirardelli White Chocolate Sauce to its mocha and hot chocolate drinks.

Burger King launched its new Smooth Roast Coffee. It also revealed 10 new specialty coffees blended by Seattle's Best Coffee.

Cinnabon introduced an Oreo Mint Chilllatta in the spring and, for the summer, added three new drinks including the Reese's Peanut Butter Cup Chillatta. Cinnabon also added a multiyear agreement with Green Mountain Coffee Roasters Inc. to bring Cinnabon-inspired coffee to the K-Cup space.

Jack in the Box introduced a new pina colada smoothie for the summer, and also launched an iced coffee line. Furthermore, the brand extended its coffee line for the first time ever in October, featuring pumpkin spice flavor.

Tim Hortons added a sustainable coffee platform, Partnership Blend, to its existing signature coffee menu. The company also jumped into the K-Cup space in the fall.

Through its longstanding partnership with Orange Julius, Dairy Queen debuted light smoothies in May.

Healthy vs. not-so-healthy dichotomy

Another interesting theme in QSR this year was the dichotomy of "healthy" (or perceived healthy) options alongside not-so-healthy, or super-sized items. For example: Carl's Jr. and Hardee's debuted a charbroiled fish sandwich early in the year, and claim to be the first national QSR chains to offer a charbroiled fish option. The sister brands, however, also added a Superman-themed burger with six slices of bacon, as well as a Jim Beam Bourbon Burger.

Quiznos did the same thing earlier in the year, introducing a Honey Bourbon Chicken Sandwich that had under 400 calories, alongside a new Steakhouse Beef Dip sandwich with French Onion sauce and Au Jus dipping sauce.

Healthy/perceived healthy launches

Other examples of healthy/perceived healthy efforts this year include:

Good Times launched a line of antibiotic-free, hormone-free, responsibly raised chicken tenderloins from Springer Mountain Farms.

Auntie Anne's introduced a whole grain pretzel nationwide. McDonald's egg white McMuffin hit restaurants in April. McDonald's also added McWraps with chicken, greens, cucumbers (the veggie's debut on the Golden Arches menu) and sauce.

Burger King began offering turkey burgers for the first time ever in March. Dunkin' Donuts added a turkey sausage breakfast sandwich to its DDSMART Menu, coming in at under 400 calories.

Jack in the Box added oatmeal.

White Castle rolled out grilled chicken versions of its signature Slider burgers. The brand also introduced three new medley salads.

Tim Hortons Café and Bake Shop now offers a gluten-free coconut macaroon, and Subway now offers Yopa! Authentic Greek Yogurt in all 26,000 restaurants nationwide.

Sonic added an egg white option to the breakfast menu.

KFC launched the Li'l Bucket Kids Meal, with grilled chicken drumsticks, green beans and a GoGo squeeze applesauce. Wendy's also added a grilled chicken wrap to its kids' meals.

El Pollo Loco expanded its Tostada Salad line, including the new citrus mango tostado salad. Carl's Jr. added two premium salads to its lineup, while Chick-fil-A introduced three new entrée salads and new salad dressings.

Not-so-healthy, super-sized launches

On the flip side, Jack in the box promoted its Hot Mess burger, and added the Monster Taco to its permanent menu.

Taco Bell introduced a smothered burrito, combining an enchilada with burrito fillings.

Long John Silver's introduced the Big Catch in May, the brand's largest fish offering ever. The menu item was later removed after the Center for Science in Public Interest called it the "Worst Meal in America," mostly for its use of transfats.

Church's Chicken debuted a "Texas Chicken," a half chicken marinated in seasonings and cooked without batter or breading. Jack in the Box expanded its "Really Big Chicken" sandwich line, with a BBQ version.

Other menu stories:

  1. Pork and BBQ. 2013 also featured many pork and barbecue launches. Hardee's added a pork chop 'n' gravy biscuit to the breakfast daypart. Cousins Subs added Memphis-style and Cubano pork subs. Quiznos new Executive Chef Nick Graff came up with a spicy BBQ Pulled Pork Sub, and a Southern BBQ Pulled Pork Sub. Dunkin' Donuts added a barbecue chicken sandwich to its bakery sandwich menu in June. Arby's debuted a smokehouse brisket sandwich in the fall, and one of Burger King's numerous menu launches this year was a "regionally-inspired BBQ menu."
  2. Bites.KFC's April launch of its Original Recipe Boneless chicken was called a "game changer" by the company. Pretzelmaker launched Buffalo Blue Cheese and Cracked Pepper and Sea Salt Bites in April. Auntie Anne's added mini pretzel dogs, as well as a line of Pretzel Nuggets in three flavors. Cinnabon rolled out CinnaSweets, bite-sized doughnut treats rolled in the brand's signature Makara cinnamon and sugar.
  3. Cheeses.As brands tinkered with premium breads, some did the same with cheese. Wendy's added asiago cheese, while Arby's began using Gouda. Biscuitville teamed up with the Original Stan's Pimento Cheese to roll out a new biscuit sandwich.
  4. Late-night munchies.McDonald's began testing an "After Midnight" menu in some markets, while White Castle and Wendy's both launched campaigns promoting their late-night menus. Jack in the Box went a step further, creating a separate menu for customers who come in between 9 p.m. and 5 a.m., complete with a "party atmosphere" and staff uniform changes.
  5. The differentiators. In addition to Taco Bell's Doritos Locos Tacos extension, 2013 will also be the year known for launch of Dunkin' Donuts Glazed Donut Breakfast Sandwich, with a fried egg and two slices of bacon served between a sliced glazed donut. And, Popeyes' introduction of chicken waffle tenders was the brand's most successful LTO in the past five years.
Alicia Kelso

Alicia has been a professional journalist for 15 years. Her work with FastCasual.com, QSRweb.com and PizzaMarketplace.com has been featured in publications around the world, including NPR, Good Morning America, Voice of Russia radio, Consumerist.com and Franchise Asia magazine.

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Ike’s Love & Sandwiches: Best Sandwich ‘Ever Had In My Whole Life’.

I had the best Sandwich I’ve ever had in my whole life — That’s what my employer/attorney/foodie friend Mike said about Ike’s Love & Sandwiches in Newport Beach. He recently had a couple Sandwiches there and told me that. I work in the Newport Beach/Irvine area three days a week. And now, after four consecutive work days of Sandwiches from Ike’s Love & Sandwiches, it’s my new obsession. Mike is right. Ike’s makes some of the best Sandwiches I’ve ever had too.

Pictured is the Matt Cain Sandwich, made with Roast Beef, Turkey, Salami, Provolone Cheese and Godfather Sauce, whatever that is. I don’t know what it is, but it’s sure tasty. The photo does not do it justice. Ike’s Sandwiches are named after famous people, different things, and some have quirky names like… Name of the Girl I’m Dating. Thus far I’ve tried the Jim Rome, Duyung Kecil, Steve Jobs dan Matt Cain, and all could contend for the best Sandwich ever.

It’s true — Each Sandwich is loaded with flavor.

So far, the Jim Rome is my favorite — It’s made with Turkey, Avocado, Cheddar Cheese, and Ike’s Red Pesto Sauce, made from Sun Dried Tomatoes, I think. Simple ingredients, but so dang good.

It’s busy at Ike’s Love & Sandwiches in Newport Beach so we call in our Sandwiches, pick them up fairly quickly and eat ’em in our office conference room. It’s an efficient method that’ll be in play again next week. My sights are set on Adam Richman, a Sandwich made with Fried Chicken, Ham, Honey, Pesto, Avocado and Swiss. We’ve had all on Ike’s World Famous Dutch Crunch Bread.

Better photos of our next amazing Sandwiches will soon be posted.

Example of Ike’s Dutch Crunch Bread unwrapped (above).

I’ve now had so many Sandwiches I don’t know which one is posted above, but I know I loved it.


Carl’s Jr. Beautifully Debuts New Charbroiled Fish Sandwich - Recipes

Posted on 11/26/2013 6:20:01 AM PST oleh Red Badger

Late last year, in a small health-food eatery called Cafe Sprouts in Oberlin, Ohio, I had what may well have been the most wholesome beverage of my life. The friendly server guided me to an apple-blueberry-kale-carrot smoothie-juice combination, which she spent the next several minutes preparing, mostly by shepherding farm-fresh produce into machinery. The result was tasty. But at 300 calories (by my rough calculation) for a 16-ounce cup, it was more than my diet could regularly absorb without consequences.

Nor was I about to make a habit of $9 shakes, healthy or not. Inspired by the experience nonetheless, I tried again two months later at L.A.’s Real Food Daily, a popular vegan restaurant near Hollywood. I was initially wary of a low-calorie juice made almost entirely from green vegetables, but the server assured me it was a popular treat. I could stomach only about a third of the oddly foamy, bitter concoction. It smelled like lawn clippings and tasted like liquid celery. It went for $7.95, and I waited ten minutes for it.

I finally hit the sweet spot just a few weeks later, in Chicago, with a delicious blueberry-pomegranate smoothie that rang in at a relatively modest 220 calories. It cost $3 and took only seconds to make. Best of all, I’ll be able to get this concoction just about anywhere. Thanks, McDonald’s!

If only the McDonald’s smoothie weren’t, unlike the first two, so fattening and unhealthy. Or at least that’s what the most prominent voices in our food culture today would have you believe.

What the foodies get wrong

An enormous amount of public discourse has been dedicated to promoting the notion that processed food is making us overweight. In this narrative, the food-industrial complex—particularly the fast-food industry—has engineered its offerings to addict us to fat, sugar, and salt, causing or at least heavily contributing to the obesity crisis. In virtually every realm of human existence, we turn to technology to help us solve our problems. But when it comes to food-processing technology, it’s widely treated as if it is the problem.

“The food they’re cooking is making people sick,” Michael Pollan, bestselling author of The Omnivore’s Dilemma and In Defense of Food, has said of big food companies. “It is one of the reasons that we have the obesity and diabetes epidemics that we do … If you’re going to let industries decide how much salt, sugar, and fat is in your food, they’re going to put [in] as much as they possibly can.” The solution, in his view, is to replace—through public education and regulation—Big Food’s engineered, edible evil with fresh, unprocessed, local, seasonal, real food. Pollan’s world view saturates the public conversation on healthy eating. You hear much the same from many scientists, physicians, food activists, nutritionists, celebrity chefs, and pundits. Pollan’s peers, such as Mark Bittman, the New York Times’s lead food writer Michael Moss, author of Salt Sugar Fat: How the Food Giants Hooked Us and Melanie Warner, Times reporter and author of Pandora’s Lunchbox: How Processed Food Took Over the American Meal, are all well positioned to spread the message. Thousands of restaurants and grocery stores, most notably the Whole Foods Market chain, have thrived by answering the call to reject industrialized foods in favor of a return to natural, simple, nonindustrialized—let’s call them wholesome—foods.

If the most influential voices in our food culture today get their way, we will achieve a genuine food revolution. Yet despite the best efforts of a small army of wholesome-food heroes, there is no reasonable scenario under which these foods could become cheap and plentiful enough to serve as the core diet for most of the population—obese or otherwise—even in the unlikely case that the typical junk-food eater would be willing and able to break lifelong habits to embrace kale and yellow beets. Besides, many of the dishes glorified by the wholesome-food movement are as caloric as anything served at Burger King.

Real Food Is Fattening Too

Let’s go shopping. We can start at Whole Foods, a critical link in the wholesome-eating food chain. There are three within 15 minutes of my house—we’re big on real food in the suburbs west of Boston. Here at the largest of the three, I can choose from more than 21 types of tofu, 62 bins of organic grains and legumes, and 42 different salad greens.

Much of the food isn’t that different from what I can get in any other supermarket, but sprinkled throughout are items that scream “wholesome.” One that catches my eye, sitting prominently on an impulse-buy rack near checkout, is Vegan Cheesy Salad Booster, from Living Intentions, whose package emphasizes the fact that the food is enhanced with spirulina, chlorella, and sea vegetables. The label also proudly lets me know that the contents are raw—no processing!—and that they don’t contain any genetically modified ingredients. What the stuff does contain, though, is more than three times the fat content per ounce of the beef patty in a Big Mac (meaning that more than two thirds of the calories come from fat) and four times the sodium.

After my excursion to Whole Foods, I drive a few minutes to a Trader Joe’s, also known for an emphasis on wholesome foods. At the register, I’m confronted with a large display of a snack food called Inner Peas, consisting of peas that are breaded in cornmeal and rice flour, fried in sunflower oil, and then sprinkled with salt. By weight, the snack has six times as much fat as it does protein, along with loads of carbohydrates. I can’t recall ever seeing anything at any fast-food restaurant that represents as big an obesogenic crime against the vegetable kingdom. (Trader Joe’s website now states that the recipe has recently changed to reduce fat and raise protein. Living Intentions did not respond to a request for comment.) I’m not picking out rare, less healthy examples from these stores. Check out their products’ nutrition labels online: fat, sugar, and other refined carbs abound.

Next: But chemicals are bad … right?

Hold on, you may be thinking. Leaving fat, sugar, and salt aside, what about all the nasty things that wholesome foods do not, by definition, contain that processed foods do? A central claim of the wholesome-food movement is that wholesome is healthier because it doesn’t have the artificial flavors, preservatives, other additives, or genetically modified ingredients found in industrialized food. This is the complaint against the McDonald’s smoothie, which contains artificial flavors and texture additives and which is pre-mixed. It’s the tautology at the heart of the movement: Processed foods are unhealthy because they aren’t natural, full stop.

The fact is, there is simply no clear, credible evidence that any aspect of food processing or storage makes a food uniquely unhealthy. The U.S. population does not suffer from a critical lack of any nutrient, because we eat so much processed food. (Sure, health experts urge Americans to get more calcium, potassium, magnesium, fiber, and vitamins A, E, and C, and eating more produce and dairy is a great way to get them—but these ingredients are also available in processed foods, not to mention supplements.)

Processed foods, which Pollan has called “foodlike substances,” are regulated by the U.S. Food and Drug Administration (with some exceptions, which are regulated by other agencies), and their effects on health are further raked over by countless scientists who would get a nice career boost from turning up the hidden dangers in some common food-industry ingredient or technique. “Until I hear evidence to the contrary, I think it’s reasonable to include processed food in your diet,” says Robert Kushner, MD,a physician and nutritionist and a professor at Northwestern University’s medical school, where he is the clinical director of the Comprehensive Center on Obesity.

Through its growing sway over health-conscious consumers and policy makers, the wholesome-food movement is impeding the progress of the one segment of the food world that is actually positioned to take effective steps to reverse the obesity trend: the processed-food industry. Popular food producers, fast-food chains among them, are already applying various tricks and technologies to create less caloric and more satiating versions of their fare that nonetheless retain much of the appeal of the originals they could be induced to go much further. In fact, these roundly demonized companies could do far more for the public’s health in five years than the wholesome-food movement is likely to accomplish in the next 50. But will the wholesome-food advocates allow them?

Next: Let them eat Brussels sprouts »

Where the Pollanites get into real trouble—where their philosophy becomes so glib and wrongheaded that it is actually immoral—is in the claim that their style of food shopping and eating is the answer to the country’s weight problem.

The most obvious problem with the “let them eat Brussels sprouts” philosophy of affluent wholesome-food advocates involves the price and availability of wholesome food. Even if Whole Foods or Real Food Daily weren’t, say, three bus rides away for the working poor, and even if three ounces of Vegan Cheesy Salad Booster, a Sea Cake appetizer, and a vegetarian quiche weren’t laden with fat and problematic carbs, few among the low-income would be likely to shell out $5.99, $9.95, or $16, respectively, for those pricey treats.

A slew of start-ups are trying to find ways to produce fresh, local, unprocessed meals quickly and at lower cost. But could this food eventually be sold as cheaply,conveniently, and ubiquitously as today’s junky fast food? Not even according to Mark Bittman, who explored the question in a recent New York Times Magazine article. Even if wholesome food caught on with the public at large, including the obese population, and even if poor and working-class people were willing to pay a premium for it, how long would it take to scale up from a handful of shops to the tens of thousands that would be required to make a dent in the obesity crisis? How long would it take to create the thousands of local farms we’d need in order to provide these shops with fresh, unprocessed ingredients, even in cities?

And even if America somehow becomes absolutely saturated with highly affordable outlets for wholesome, locally sourced dishes, what percentage of the junk-food-eating obese will be ready to drop their Big Macs, fries, and Cokes for grilled salmon on chard? “Everyone’s mother and brother has been telling them to eat more fruit and vegetables forever, and the numbers are only getting worse,” says Steven Nickolas, who runs the Healthy Food Project in Scottsdale, Arizona. “We’re not going to solve this problem by telling people to eat unprocessed food.”

Next: What Big Food knows about weight loss »

During my trip to L.A., I also visited a Carl’s Jr. Inside, the biggest and most prominent posters in the store were pushing a new grilled-cod sandwich. It actually looked pretty good, but it wasn’t quite lunchtime, and I just wanted a cup of coffee. I went to the counter to order, but before I could say anything, the cashier greeted me and asked, “Would you like to try our new Charbroiled Atlantic Cod Fish Sandwich today?” Oh, well, sure, why not? The sandwich was delicious and took less than a minute to prepare. In some ways, it was the best meal I had in L.A., and it was probably the healthiest.

So why couldn’t Big Food’s processing and marketing genius be put to use on more genuinely healthier foods? Wouldn’t that present a more plausible answer to America’s junk-food problem than ordering up 50,000 new farmers’ markets featuring locally grown organic squash blossoms?

In fact, McDonald’s has quietly been making healthy changes for years, shrinking portion sizes, reducing fats, trimming average salt content by more than 10 percent in the past couple of years alone, and adding fruits, vegetables, low-fat dairy, and oatmeal. In May, the chain dropped its Angus third-pounders and announced a new line of quarter-pound burgers, to be served on buns with whole grains. “We think a lot about how we can bring nutritionally balanced meals that include enough protein along with the tastes and satisfaction that have an appetite-tiding effect,” says Barbara Booth, the company’s director of sensory science.

Such steps are enormously promising, says Jamy Ard, MD, an epidemiology and preventive-medicine researcher at Wake Forest Baptist Medical Center in Winston-Salem, North Carolina, and a co-director of the Weight Management Center there. “Processed food is a key part of our environment, and it needs to be part of the equation,” he explains. “If you can reduce fat and calories by only a small amount in a Big Mac, it still won’t be a health food, but it wouldn’t be as bad, and that could have a huge impact on us.”

Dr. Ard, who has been working for more than a decade with the obese poor, has little patience for the wholesome-food movement’s call to eliminate fast food in favor of farm-fresh goods. “It’s really naive,” he says. “Fast food became popular because it’s tasty and convenient and cheap. It makes a lot more sense to look for small, beneficial changes in that food than it does to hold out for big changes in what people eat that have no realistic chance of happening.”

Americans get 11 percent of their calories, on average, from fast food—a number that’s almost certainly much higher among some segments of the population. As a result, the fast-food industry may be uniquely positioned to improve our diets. Research suggests that calorie counts in a meal can be trimmed by as much as 30 percent without eaters noticing—by, for example, reducing portion sizes and swapping in ingredients that contain more fiber and water. Over time, that could be more than enough to literally tip the scales for many obese people. “The difference between losing weight and not losing weight,” says Dr. Robert Kushner, the obesity scientist and clinical director at Northwestern, “is a few hundred calories a day.”

Which raises a question: If McDonald’s is taking these sorts of steps, albeit in a slow and limited way, why isn’t it more loudly saying so to deflect criticism? While the company has heavily plugged the debut of its new egg-white sandwich and chicken wraps, the ads have left out even a mention of health, the reduced calories and fat, and the inclusion of whole grains. McDonald’s has practically kept secret the fact that it has also begun substituting whole-grain flour for some of the less healthy refined flour in its bestselling Egg McMuffin.

“We’re not making any health claims,” says Greg Watson, a senior vice president. “We’re just saying it’s new, it tastes great, come on in and enjoy it. Maybe once the product is well seated with customers, we’ll change that message.” The same reasoning presumably explains why there wasn’t a whiff of cheerleading surrounding the turkey burger brought out earlier this year by Burger King (which is not yet calling the sandwich a permanent addition) or the grilled cod sandwich offered by Carl’s Jr. The industry recognizes what generationsof parents well know: If you want to turn off otherwise eager eaters to a dish, tell them it’s good for them.

Dozens of food-science companies are now trying to make healthy processed food taste just as good as the high-fat, -salt, and -sugar variety. I visited Fona International, a flavor-engineering company outside Chicago, and learned that there is a battery of tricks for fooling and appeasing taste buds, which are prone to notice the lack of fat or sugar, or the presence of any of the various bitter, metallic, or otherwise unpleasant flavors that vegetables, fiber, complex carbs, and fat or sugar substitutes can impart to a food intended to appeal to junk-food eaters. “When you reduce the sugar, fat, and salt in foods, you change the personality of the product,” says Robert Sobel, a chemist who heads up research at the company. “We can restore it.”

I also visited Tic Gums in White Marsh, Maryland, a company that engineers textures into food products. With an arsenal of some 20 different “gums”—edible ingredients found mostly in tree sap, seeds, and other plant matter—Tic’s researchers can make low-fat foods taste creamier, give to sugar-free beverages the same full body that sugared drinks offer, counter chalkiness and gloopiness, and help orchestrate the timing of flavor bursts. Tic served me an under-development version of a low-fat salad dressing that was better than any I’ve ever had.

Next: Let’s make peace with packaging »

What’s not to like about these developments? Plenty, if you’ve bought into the notion that processing itself is the source of the unhealthfulness of our foods. The wholesome-food movement is not only talking up dietary strategies that are unlikely to help most obese Americans it is, in various ways, getting in the way of strategies that could work better.

Pollan has popularized contempt for “nutritionism,” the idea behind packing healthier ingredients into processed foods. In his view, the quest to add healthier ingredients to food isn’t a potential solution—it’s part of the problem. Food is healthy not when it contains healthy ingredients, he argues, but when it can be traced simply and directly to (preferably local) farms.

In this way, wholesome-food advocates have managed to pre-damn the very steps we need the food industry to take, placing the industry in a no-win situation: If it maintains the status quo, then we need to stay away because its food is loaded with fat and sugar. But if it tries to moderate these ingredients, then it is deceiving us with nutritionism. Pollan explicitly counsels avoiding foods containing more than five ingredients or any hard-to-pronounce or unfamiliar ingredients. This rule eliminates almost anything the industry could do to produce healthier foods that retain mass appeal—and that’s perfectly in keeping with his intention.

The Pollanites threaten to derail the reformation of fast food just as it’s gaining traction. No sooner had McDonald’s and Burger King rolled out their egg-white sandwich and turkey burger, respectively, than a spate of articles hooted that the new dishes weren’t healthier because they trimmed a mere 50 and 100 calories from their counterparts, the Egg McMuffin and the Whopper. Apparently these writers didn’t understand, or chose to ignore, that a reduction of 50 or 100 calories in a single dish places an eater on track to eliminate a few hundred calories a day from his or her diet—the critical threshold for long-term weight loss. Any bigger reduction would risk leaving someone too hungry to stick to a diet program. It’s just the sort of small step in the right direction we should aim for.

Continuing to call out Big Food on its unhealthy offerings, and loudly, is one of the best levers we have for pushing it toward healthier products—but let’s call it out intelligently, not reflexively. Executives of giant food companies are not stupid. If they don’t counter their most vocal critics, they risk a growing public-relations disaster, the loss of more affluent and increasingly health-conscious customers, and the threat of regulation, which will be costly to fight, even if the new rules don’t stick. Those fears are surely what’s driving much of the push toward moderately healthier fare within the industry today. There’s no question that people can make small, painless, but helpful changes in their diets by switching from Whoppers to turkey burgers, from Egg McMuffins to Egg White Delights, or from blueberry crisp to fruit-and-yogurt parfaits.

And we can ask the wholesome-food advocates, and those who give them voice, to make it clearer that the advice they sling is relevant mostly to the privileged healthy—and to start getting behind realistic solutions to the obesity crisis.

Freedman’s article generated instant—and heated—debate in the blogosphere. We found reactions both supportive and critical, giving you the fullest perspective.

• Teach a Man to Fish by Miriam Nelson, PhD, a professor of nutrition science and policy at Tufts University

I applaud companies that incrementally make food healthier. (Full disclosure: I was on the McDonald’s global health advisory board ten years ago, helping them to do just that.) We know from ongoing research in Somerville, Massachusetts, as well as in New York City, Philadelphia, and Los Angeles, that small changes in calorie intake and activity levels through environmental and policy change can prevent children from becoming more obese.

We have to work with the food industry to reduce calories without adding artificial junk. That doesn’t mean that we should give up on getting people to eat vegetables or on teaching cooking skills. I know this from working with less advantaged families in rural, urban, and suburban communities who all want their kids to eat healthy. But you can’t just tell a busy single mom to start feeding her family tofu and broccoli. You need to find what foods resonate with peoples’ culture and habits.

• You Can Choose a Better Chip by David Katz, MD, director of the Yale University Prevention Research Center, on linkedin.com

It’s all well and good that spinach is very good for us, but it’s not of much use when it’s time to dip into the salsa, hummus, or guacamole. I sometimes eat chips—and I like them! But I eat only very good chips. That is what the processed-food solution is all about—improve health with the very foods we already know and love.

We can attribute dramatic stories—including people losing over 100 pounds—to the nutritional profiling system I helped develop, which lets people choose healthier options in any category, including chips, at a glance. We need to judge overall nutritional quality and not succumb to the perils of one-nutrient-at-a-time assessments.

• Just Eat Less by Madelyn Fernstrom, PhD, founding director of the University of Pittsburgh Medical Center Weight Management Center and Today show diet and nutrition editor

Processed or not processed, out-of-control serving sizes are still the primary issue related to obesity. You can gain weight eating too much of any kind of food. We need to retrain our brains to know what a real serving looks like—and accept that this is “enough food.” Avoiding all processed foods is not sustainable for most people. When you stigmatize certain food, you make people feel like eating healthy is an all-or-nothing proposition. It’s not.

• Stop Blaming Others by Keith Ayoob, EdD, associate professor at Albert Einstein College of Medicine

I cannot stand it when anyone implies that there is some vast “conspiracy” to make us all unhealthy. We didn’t become an obese nation without being willing participants. Our lifestyle made it easier to get calories, but we liked having it that way.

There are no quick fixes for obesity, but there are successes. I love the insights from the National Weight Control Registry, which tracks people who have successfully lost at least 30 pounds and kept it off for a year or more. Almost all eat a good breakfast and follow a moderately low-fat diet. Physical activity—mostly walking—is a mainstay of their lifestyles (about an hour daily but often split up).

Getting healthier is a project. You’re making a new relationship with health and food and activity, and that takes time. And if anyone tells you you’ve been made a victim, run away.

• Aim for More Real Food by Michael F. Jacobsen, PHD, executive director of the Center for Science in the Public Interest

If you fill up on fruit, vegetables, and whole grains, chances are you’ll eat a healthier diet and maintain a healthy weight. With refined-grain consumption rising with obesity rates, cutting out white bread and pasta makes sense—whether from Whole Foods or Kroger.

Freedman’s defense of processed foods is appropriate to a point. Few of us want to bake whole-grain bread every couple of days. A McDonald’s salad is reasonably healthful, and whole-grain breakfast cereals are convenient. But in general, processed foods are junk—loaded with calories, saturated fat, salt, food dyes, or artificial sweeteners. The obesity solution is much likelier to be in the Pollan-Bittman camp than the processed-food camp.

Freedman rightly emphasizes the value of large companies focusing more on marketing healthier foods, but they simply aren’t in the business of selling unprocessed foods.

• The French Got Fat! by Tom Philpott on motherjones.com

Forget that the low-fat-everything moment occurred right during the time frame—the 1980s and 1990s—when obesity rates were surging. There’s no real evidence that consuming fat, per se, causes obesity. The French are famous for their love of butter, cream, eggs, and animal fat, but their obesity rates started creeping up only when they began to embrace processed food. Meanwhile, research has consistently indicated that a Mediterranean-style diet leads to low levels of cardiovascular disease and other forms of diet-related health mayhem. This suggests that the food industry’s quest to replace some fat and sugar with low-cal substances that taste like fat and sugar might be futile.

• Don’t Trust the FDA by Deena Shanker on salon.com

For Freedman, the proof that processed foods are not “unhealthy” is that the FDA allows them to be sold. But the FDA is one of the most chronically underfunded, understaffed agencies. Relying on it to determine what is safe is a losing bet. As countless food-borne illness outbreaks have made clear, Americans are gambling every day.

• Did Diet Soda Work? NO by Melanie Warner on usnews.com

Just because something is low in calories doesn’t make it nutritious or good for weight loss. If it were, diet soda would help people lose weight it doesn’t. Low-calorie food needs to be satiating, which is a quality inherent to many whole foods.

There are real limitations on what fast food and packaged food can do. The honey wheat bun in the Carl’s Jr. cod sandwich has little more than a dusting of whole wheat. McDonald’s flour tortilla wraps have none. Surely it’s possible to make products without 70 or more ingredients, including flammable chemicals.

Fresh, healthy foods are available to most Americans, and not just at Whole Foods and farmers’ markets but at Walmart, Target, and thousands of grocery stores all over America. And it’s not just yellow beets and organic squash blossoms but basic bananas (just 30 to 90 cents per pound!), baby carrots, broccoli, lean meat, eggs, canned beans, nuts, and brown rice. It’s essential to get people to consume more of these affordable and tasty foods.

• Processed Food is Baby Food by David Kessler, MD, former FDA commissioner and author of The End of Overeating

Processed foods are less healthy than whole foods. Period. They don’t need to be chewed as much, if at all. You eat processed foods more quickly, and you’renot as satisfied. They’re layered and loaded with fat, sugar, and salt. It’s hard to live on only whole foods, but we have to do a better job limiting processed ones. Pollan and Bittman have done more for nutrition than the majority of the medical and dietetic community. When you really analyze what you eat and where the ingredients come from, the food is simply no longer as appealing.


Tonton videonya: Carls Jr. Burger (Jun 2022).


Komen:

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