I'm not lovin' it...
For years, McDonald's pricing structure has been somewhat of a mystery to me. For example, why does a Big Mac cost so much more, when all it is is a little more beef and a differently sliced bun, than their quarter pounder?
And many of you know how I railed about their always cold fries until I figured out to order them with no salt...
Today, I cracked the code on the last problem I've had with them: how to get a simple burger (no cheese), for a reasonable price (hey, us senior citizens don't eat much so why should we pay more for less?).
By now, almost everyone is aware of their long term special, the 99 cent double cheeseburger. For years, I've tried to convince them to sell me a single, small burger (no cheese) for 99 cents (it used to be 59 cents), a lot less food than that double cheeseburger for the same price but no, they insist I pay them a buck 29 or so when I can actually get more food for less money (the 99 cent double cheeseburger).
This time, I ordered a couple of the double cheeseburgers (hold the cheese on the side), took out the second burger patty on each, and had 2 burgers for 99 cents each, with a couple of patties left over to feed the dog twice and enough cheese to make 4 grilled cheese sandwiches as well.
I made it a point to show the manager on duty what I was doing and why.
He, of course, pointed out that he does not set policy and that perhaps I should pass this along to corporate but the chances of them understanding it or effecting such a policy are almost infinitesimal...
Heineken's Draft Mini Keg (5.0 liter)
I've went through 2 of these and they varied widely in the amount of beer in each keg, the ratio of foam to beer and my overall impression of them.
Heineken's web site says they should yield approximately 20 (twenty) 8 oz pours (a buck each) but I got much more than that in the first one (21 pours using a 12 oz pilsner glass). The web site: http://heinekendraughtkeg.com/
In the case of the second keg, I only got maybe 12 or 13 (I couldn't believe it was already gone) and at that rate, it would be over $1.50 per 12 oz glass...
And according to my calculations (5.0 liters divided by 12 ounces), you should get a little over 23 pours (or just UNDER a buck a glass).
I suspect that the second keg may have been tapped at the liquor store or somewhere else along the way since the pour spout mechanism is just like a spray can nozzle and there's no way to prevent such a thing (no real seal)...
Heineken designed the keg to see service in a number of countries (USA, Mexico and France) and uses a system of icons rather than language so the little pamphlet that comes with the keg is next to useless. For instance, the web site says the keg should be refrigerated for 10 hours before you use it yet the icon simply shows a clock face with an arrow running around the outside, starting at zero and ending at 10, with no explanation at all.
What that does (using it too soon) is produce a pour of maybe 70% head (foam) and 30% beer.
On the second keg, it was close to 50 / 50 at first but in both cases, by the end of the keg, there was almost no head at all...
There's a small internal CO2 cannister that makes sure the carbonation lasts throughout the entire keg but it imparts a slight flavor toward the end as well.
And, maybe the correct way to use this product is to have a draft for your first beer, then switch to whatever you normally drink the rest of the night...
And, if you once again "do the math", you'll find that this is no bargain, no matter how you slice it as the kegs sell from $19.95 to $21.95, depending on where you buy them. That works out to over $1.50 a glass when you factor in the foam, differing numbers of pours from keg to keg, significantly higher than what you'd pay by buying a 6 pack of Heineken in the glass bottles at either $4.99 or even $5.99 (a buck a beer or even less if you get it on sale).
Finally, a little keg of your own does have a certain amount of cachet and I imagine most people will do the same thing I did; that is, pop for one or two of them and then that'll be that as the "numbers" just aren't there, no way.
Of course, mishandling beer (temperature fluctuations and exposure to light) can give it that strong, skunky nose and flavor, something which is virtually impossible in an aluminum keg...
UPDATE: 19 November 2007 - I've seen the mini kegs on sale now, for as little as $15.99, and they don't appear to be selling that well so I suspect their days are numbered...
Heineken's web site says they should yield approximately 20 (twenty) 8 oz pours (a buck each) but I got much more than that in the first one (21 pours using a 12 oz pilsner glass). The web site: http://heinekendraughtkeg.com/
In the case of the second keg, I only got maybe 12 or 13 (I couldn't believe it was already gone) and at that rate, it would be over $1.50 per 12 oz glass...
And according to my calculations (5.0 liters divided by 12 ounces), you should get a little over 23 pours (or just UNDER a buck a glass).
I suspect that the second keg may have been tapped at the liquor store or somewhere else along the way since the pour spout mechanism is just like a spray can nozzle and there's no way to prevent such a thing (no real seal)...
Heineken designed the keg to see service in a number of countries (USA, Mexico and France) and uses a system of icons rather than language so the little pamphlet that comes with the keg is next to useless. For instance, the web site says the keg should be refrigerated for 10 hours before you use it yet the icon simply shows a clock face with an arrow running around the outside, starting at zero and ending at 10, with no explanation at all.
What that does (using it too soon) is produce a pour of maybe 70% head (foam) and 30% beer.
On the second keg, it was close to 50 / 50 at first but in both cases, by the end of the keg, there was almost no head at all...
There's a small internal CO2 cannister that makes sure the carbonation lasts throughout the entire keg but it imparts a slight flavor toward the end as well.
And, maybe the correct way to use this product is to have a draft for your first beer, then switch to whatever you normally drink the rest of the night...
And, if you once again "do the math", you'll find that this is no bargain, no matter how you slice it as the kegs sell from $19.95 to $21.95, depending on where you buy them. That works out to over $1.50 a glass when you factor in the foam, differing numbers of pours from keg to keg, significantly higher than what you'd pay by buying a 6 pack of Heineken in the glass bottles at either $4.99 or even $5.99 (a buck a beer or even less if you get it on sale).
Finally, a little keg of your own does have a certain amount of cachet and I imagine most people will do the same thing I did; that is, pop for one or two of them and then that'll be that as the "numbers" just aren't there, no way.
Of course, mishandling beer (temperature fluctuations and exposure to light) can give it that strong, skunky nose and flavor, something which is virtually impossible in an aluminum keg...
UPDATE: 19 November 2007 - I've seen the mini kegs on sale now, for as little as $15.99, and they don't appear to be selling that well so I suspect their days are numbered...
Number 145:
Pei Wei Asian Diner:
This is just down the row from where The Darla is working now, Chulajuana (Chula Vista, the fastest growing city in the country). It's fairly nicely done (nice decor as well and the wife says the restrooms are almost a work of art).
I did the research earlier today (looked at their web site) so I knew the general layout (and the menu) by the time we walked in the door.
It's a very limited menu, (a sign of serious restarateurs in our opinion), and we decided to try one dish from each category; spring rolls, hot & sour soup, pork fried rice and Mongolian shrimp stir fry (although the Mongols very likely never saw a shrimp in their lives, living a thousand miles from the sea)...
I had iced tea (in this case, it was Mandarin orange flavored green tea - not too bad in spite of the fact that I generally abhor fruit flavored tea), the wife had a glass of ice water and after placing our order at the register, we took a seat and the food started arriving almost immediately (I wasn't really prepared for service to be that prompt and efficient).
The spring rolls had a bit of carrot and maybe some 5 spice in them so they were just a little too sweet for my taste (but still far short of how they do that to you at Pick Up Stix), the hot & sour soup really wasn't heated through, a point off there, the fried rice was good as was the Mongolian shrimp with a fair amount of green onion , mushrooms and a nice, rich dark sauce.
We didn't finish any of it so the wife packaged it up and The Boy will be all over it when he sees it in the refrigerator.
The only thing the wife says she won't order again are the spring rolls, pretty much my opinion as well.
Our total was $30.71 (no tip, no servers, only runners) and my fortune cookie said "Be content in your lot. One cannot be first in everything..."
Huh?
Anyway, see their web site here: www.peiwei.com
Notice they also feature a gluten free menu.
This is just down the row from where The Darla is working now, Chulajuana (Chula Vista, the fastest growing city in the country). It's fairly nicely done (nice decor as well and the wife says the restrooms are almost a work of art).
We counted 2 long banquettes, 4 booths, maybe a dozen 2 and 4 tops inside and maybe that much more outdoor seating on the wrap-around patio.
The wife had gotten off of work a couple of hours early and she has a cold so I figured I'd get her in there for some hot & sour soup therapy and maybe some hot Chinese mustard to burn it out of her before her class this evening.I did the research earlier today (looked at their web site) so I knew the general layout (and the menu) by the time we walked in the door.
It's a very limited menu, (a sign of serious restarateurs in our opinion), and we decided to try one dish from each category; spring rolls, hot & sour soup, pork fried rice and Mongolian shrimp stir fry (although the Mongols very likely never saw a shrimp in their lives, living a thousand miles from the sea)...
I had iced tea (in this case, it was Mandarin orange flavored green tea - not too bad in spite of the fact that I generally abhor fruit flavored tea), the wife had a glass of ice water and after placing our order at the register, we took a seat and the food started arriving almost immediately (I wasn't really prepared for service to be that prompt and efficient).
The spring rolls had a bit of carrot and maybe some 5 spice in them so they were just a little too sweet for my taste (but still far short of how they do that to you at Pick Up Stix), the hot & sour soup really wasn't heated through, a point off there, the fried rice was good as was the Mongolian shrimp with a fair amount of green onion , mushrooms and a nice, rich dark sauce.
We didn't finish any of it so the wife packaged it up and The Boy will be all over it when he sees it in the refrigerator.
The only thing the wife says she won't order again are the spring rolls, pretty much my opinion as well.
Our total was $30.71 (no tip, no servers, only runners) and my fortune cookie said "Be content in your lot. One cannot be first in everything..."
Huh?
Anyway, see their web site here: www.peiwei.com
Notice they also feature a gluten free menu.
A Eureka Moment...
Recently, the wife started a new job near one of the few Krispy Kreme donut shops left in this county. I stopped by to grab one of their great, hot glazed donuts after dropping her off at work early one morning.
Unfortunately, this particular Krispy Kreme does not make the donuts there and drives them in from the only shop in town that has the necessary equipment for the job, the Clairemont Mesa store, easily 25 miles north.
And, when I asked, no, they are always made up the night before and they are cold (room temperature, actually) when they get them...
I thought about it for a few days and went back again this morning and asked if they have a microwave on premises (they do) and how about zapping one of them for about 5 seconds for me, if you'd be so kind?
Viola!
That's the ticket!
They are close enough that you would never know the difference.
It was heated just enough (from the inside) so as not to melt the glazing and still deliver the full, diabetic coma inducing load of teeth rotting sugar we've all come to know and love. Now imagine sucking one down with an ice cold Mexican Coke in a glass bottle, with close to 2 teaspoons of real sugar in it...
I bought 2 more home so the Boy can try it when he gets up in a while.
Try it yourself!
Unfortunately, this particular Krispy Kreme does not make the donuts there and drives them in from the only shop in town that has the necessary equipment for the job, the Clairemont Mesa store, easily 25 miles north.
And, when I asked, no, they are always made up the night before and they are cold (room temperature, actually) when they get them...
I thought about it for a few days and went back again this morning and asked if they have a microwave on premises (they do) and how about zapping one of them for about 5 seconds for me, if you'd be so kind?
Viola!
That's the ticket!
They are close enough that you would never know the difference.
It was heated just enough (from the inside) so as not to melt the glazing and still deliver the full, diabetic coma inducing load of teeth rotting sugar we've all come to know and love. Now imagine sucking one down with an ice cold Mexican Coke in a glass bottle, with close to 2 teaspoons of real sugar in it...
I bought 2 more home so the Boy can try it when he gets up in a while.
Try it yourself!
Numbers 143 & 144:
The Burger Lounge:
This is the first of at least 2 San Diego area locations; this one is in La Jolla and they have a second one in the Kensington area coming online soon.
They feature meat from cows raised on grass, not grain or feed.
The Boy was off and the wife is at work (it's Labor Day Weekend Saturday) so we made the drive over to check it out for ourselves. We parked in a 15 minute zone (the Boy was nervous), placed our order and sat down at a table on the sidewalk on the corner of the block, diagonally across the street from Karl Strauss. The weather was nice, too; something I can't say about it here in East County, at least for the last week where it's 100 plus degrees.
The staff were all 20-somethings and friendly.
Design-wise, it's pretty austere with lots of sheet metal and modern, minimalist tables and chairs, smooth and industrial looking.
I counted 8 four tops outside and maybe 10 stools inside, period.
We split a well done burger with cheddar cheese (she forgot to add the bacon), small fries and a coke and the total was $12 and coin so I threw the change and another buck into the tip jar.
The burger had good flavor, the bun was toasted nicely, wasn't too heavy and most of all, like a previous reviewer had said, it's nothing more than an upscale In-N-Out Burger. Like In-N-Out, the meat tasted like it had never been frozen and had no bad aftertaste, like you see in a lot of fast food.
The fries were a mild disappointment as they needed a little something more, maybe garlic, but they were hot and fairly good, just not spectacular...
Finally, I should point out that the wife replied to a Craig's List ad for a GM position but since the entire staff is so young, I don't think they'll even interview her, despite her obvious abundance of qualifications.
See the web site here: www.burgerlounge.com
Olde City Grill:
This place is in Pacific Beach and they advertise a cheesesteak made from Wagyu (aka American Kobe) beef so we dropped by there after stopping at Burger Lounge. Traffic was horrible, of course and it cost $5 for short term parking around the block.
We came in through the rear alley and the first thing you notice is that the music is way too loud and I still have a headache now, almost an hour later.
We split a 12 inch mushroom cheesesteak with extra white American cheese, a small fry and another Coke. The meat itself was not very different from the standard ribeye at Gaglione Brothers but we spent $5 more than we would have spent at "the brothers" ($16 plus coin).
The fries were generic, crinkle-cut, frozen fare and I should have saved the money there as I only ate a couple of them.
Traffic wasn't quite as bad going out the back way and now it's time for a quick nap in the chair, watching the Saturday afternoon PBS cooking shows.
Their web site (coming soon): www.oldecitygrill.com
This is the first of at least 2 San Diego area locations; this one is in La Jolla and they have a second one in the Kensington area coming online soon.
They feature meat from cows raised on grass, not grain or feed.
The Boy was off and the wife is at work (it's Labor Day Weekend Saturday) so we made the drive over to check it out for ourselves. We parked in a 15 minute zone (the Boy was nervous), placed our order and sat down at a table on the sidewalk on the corner of the block, diagonally across the street from Karl Strauss. The weather was nice, too; something I can't say about it here in East County, at least for the last week where it's 100 plus degrees.
The staff were all 20-somethings and friendly.
Design-wise, it's pretty austere with lots of sheet metal and modern, minimalist tables and chairs, smooth and industrial looking.
I counted 8 four tops outside and maybe 10 stools inside, period.
We split a well done burger with cheddar cheese (she forgot to add the bacon), small fries and a coke and the total was $12 and coin so I threw the change and another buck into the tip jar.
The burger had good flavor, the bun was toasted nicely, wasn't too heavy and most of all, like a previous reviewer had said, it's nothing more than an upscale In-N-Out Burger. Like In-N-Out, the meat tasted like it had never been frozen and had no bad aftertaste, like you see in a lot of fast food.
The fries were a mild disappointment as they needed a little something more, maybe garlic, but they were hot and fairly good, just not spectacular...
Finally, I should point out that the wife replied to a Craig's List ad for a GM position but since the entire staff is so young, I don't think they'll even interview her, despite her obvious abundance of qualifications.
See the web site here: www.burgerlounge.com
UPDATE: Yesterday (5 Sept 2007), they called the wife to set up an interview for this afternoon. About an hour before the interview, Skye (one of the 3 partners) called to say they'd filled the position, please tell Darla.
OK...
Olde City Grill:
This place is in Pacific Beach and they advertise a cheesesteak made from Wagyu (aka American Kobe) beef so we dropped by there after stopping at Burger Lounge. Traffic was horrible, of course and it cost $5 for short term parking around the block.
We came in through the rear alley and the first thing you notice is that the music is way too loud and I still have a headache now, almost an hour later.
We split a 12 inch mushroom cheesesteak with extra white American cheese, a small fry and another Coke. The meat itself was not very different from the standard ribeye at Gaglione Brothers but we spent $5 more than we would have spent at "the brothers" ($16 plus coin).
The fries were generic, crinkle-cut, frozen fare and I should have saved the money there as I only ate a couple of them.
Traffic wasn't quite as bad going out the back way and now it's time for a quick nap in the chair, watching the Saturday afternoon PBS cooking shows.
Their web site (coming soon): www.oldecitygrill.com
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