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OT: The M-Fing Food Thread

While McDonalds now has better coffee than Tim Hortons it hasn’t always been that way. There was a time when Timmie’s had some of the best (chain coffee shop) coffee.

I say that as I sit here having my daily Tim Hortons coffee.
 
anne25 said:
While McDonalds now has better coffee than Tim Hortons it hasn’t always been that way. There was a time when Timmie’s had some of the best (chain coffee shop) coffee.

I say that as I sit here having my daily Tim Hortons coffee.
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There was also a time when Tim’s owned a massive chunk of the market..
 
Yeah, I’d probably agree with McDs being the best of the convenience options. It used to be absolute shit.

And yeah Keurig coffee ain’t great. I mean, I do have a Keurig but it ain’t great.
 
Yeah, McD's is easily the best option while out in random locations and just needing a drive through coffee. Starbucks is palatable if you grab a light or medium roast. Timmy's is beyond brutal.

It was being in an environment where I only had access to Tim's, camp, or office coffee that pushed me down the road of coffee snobbery. Started bringing my own stuff up north and just went from there.
 
MindzEye said:
Yeah, McD's is easily the best option while out in random locations and just needing a drive through coffee. Starbucks is palatable if you grab a light or medium roast. Timmy's is beyond brutal.

It was being in an environment where I only had access to Tim's, camp, or office coffee that pushed me down the road of coffee snobbery. Started bringing my own stuff up north and just went from there.
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Can’t wait to hear your butter origin story.
 
CH1 said:
Can’t wait to hear your butter origin story.
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Same time period. Being week in-week out comes with a lot of time off and I got on a whole kick about learning how to make a bunch of stuff I like. Then fairly shortly after I left the sands, covid happened. jerky, kolbassa, bread, butter, demi glace, long ferment pickles, fresh mozz, etc etc. went down a lot of culinary rabbit holes.
 
MindzEye said:
Same time period. Being week in-week out comes with a lot of time off and I got on a whole kick about learning how to make a bunch of stuff I like. Then fairly shortly after I left the sands, covid happened. jerky, kolbassa, bread, butter, demi glace, long ferment pickles, fresh mozz, etc etc. went down a lot of culinary rabbit holes.
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where the pickles long or the fermentation of?
 
I can vouch for pickled jalapenos.....easy as fuck and honestly addictive
 
I'm too much of an amateur to discern the difference between McDonald's and Tim Hortons, both are pretty much undrinkable for me. #r/coffeetakes
 
MindzEye said:
Nothing too crazy. Pickling cucumbers, jalapeno, red onion, carrot mostly. I do a pickling batch when the farmers markets here are bursting at the seams during late summer.
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That’s awesome. Wish I had the patience for that lol. I love pickling red cabbage and red onion though on a regular basis.. pretty basic
 
This plus the return of Red Lobster’s endless shrimp is making restaurant great again!
 
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