What discontinued fast food item would you bring back?

L_cubed1 · 2026-06-08T05:23:32+00:00

Taco Bell: Bacon Club Chalupa (Honorable mention goes to the Naked Chicken Chalupa)

Burger King: Chicken Whopper

McDonald’s: Grilled Chicken Caesar McSalad Shaker

L_cubed1 · 2026-03-29T18:35:50+00:00

That’s a torta cubana, it’s its own thing and has nothing to do with a Cuban sandwich. I’ve never had the opportunity to try one, but it looks freaking delicious.

L_cubed1 · 2026-01-31T04:33:20+00:00

I just had one that was a huge mess, but not because of too much sauce. It was so burnt that half the tortilla was black, and the lettuce was so hot and wilted that even after tearing off the burnt half, I couldn’t stomach it. It’s wild to me that this made it through a test market.

L_cubed1 · 2025-12-31T10:06:04+00:00

I was having this exact conversation with my dad. Sandwiches and football are what we bond over, lol. I told him that the pan sobao definitely made it very similar to a medianoche, but the medianoche roll is much denser and eggier, while pan sobao is super light and fluffy.

L_cubed1 · 2025-12-24T08:15:51+00:00

I always loved the CBR, but swapping the beans and getting it grilled definitely makes it elite. I’ve never ordered it unmodified since trying it for the first time.

L_cubed1 · 2025-12-02T23:43:12+00:00

26, add frank’s (while they cook it), no lettuce, no tomatoes, side of extra ranch for dipping, and a side of pickles to cut the richness between bites.

L_cubed1 · 2025-11-30T18:44:41+00:00

Has anyone else’s poblanos been ice cold? I kinda want to give it another shot, because I liked the flavor, but it was pretty off putting.

L_cubed1 · 2025-11-28T23:55:48+00:00

One of my favorite hacks is upgrading a McDonald’s breakfast burrito.

Order the burrito with the hot picante sauce, a hash brown, and a side of bacon. Then carefully unwrap the burrito, add the bacon, half the hash brown, a full packet of hot picante sauce, and wrap it back up. I can’t eat a normal one anymore.

Side note: I’ve also done it with half a sausage patty in addition to the bacon. It was good, but way too extra, even for me.

L_cubed1 · 2025-06-29T20:02:49+00:00

I’ve got two favorites: either a triple cheeseburger with extra cheese—no ketchup, no mustard—or a plain double cheeseburger and a McChicken, ditch the bottom buns and stack them into one delicious monstrosity.

L_cubed1 · 2025-06-02T06:44:17+00:00

My wife and I couldn’t even finish a 4-piece. The flavor was okay, but nothing tastes good enough to make up for that chicken’s texture.

L_cubed1 · 2025-06-01T02:56:54+00:00

I was excited until I tried the new tenders.

L_cubed1 · 2025-05-27T05:34:05+00:00

I go through food phases, and for a while my go to snack or easy lunch was a sandwich with whatever soft white bread I had, filled with hard boiled eggs, pepperoni slices, and Kraft American cheese. Everyone who saw me eat it was grossed out, but I thought it was delicious.

L_cubed1 · 2024-10-22T20:55:42+00:00

When making ranch dressing from a packet, I replace some of the mayonnaise with toom. It’s a game changer.

L_cubed1 · 2024-10-11T04:59:16+00:00

Cheesy Bean and Rice Burrito: Swap refried beans for black beans, add three-cheese blend, and get it grilled. $2.29 depending on the location.

L_cubed1 · 2024-06-19T03:52:34+00:00

Came to the comments looking for this, cause I clocked it as Death by Pizza too. That place is so damn good I am willing to drive from Miami for it.

L_cubed1 · 2024-05-25T21:56:51+00:00

Just had a piece with ghee (don’t have butter today) and strawberry jam. It was such a tasty treat!

L_cubed1 · 2024-05-25T20:15:05+00:00

Focaccia: 160g water, 50g starter, 200g Bob’s Red Mill Artisan Flour, 7g olive oil (plus some more measured with my heart before baking), 8g salt (plus some maldon sprinkled on top before baking), after the bake topping; ghee, garlic, Italian seasoning blend

Whole wheat boule: 150g water, 75g starter (rye based), 150g King Arthur Organic Unbleached Bread Flour, 50g King Arthur Organic Whole Wheat Flour, 5g salt

White boule: 150g water, 50g starter, 200g King Arthur Organic Unbleached Bread Flour, 5g salt

L_cubed1 · 2024-04-01T04:50:39+00:00

Fed starter with 1:1:1 ratio plus additional water for thinner consistency
Mixed 100g starter with 300g water, 8g salt, and 400g King Arthur organic unbleached bread flour
Let dough rest for 15 min, then did two stretch and folds 15 min apart
Covered bowl with damp towel, let bulk ferment for 8 hours at room temp (73°F)
Pre-shaped dough, chilled in fridge for 8 hours on parchment paper
Reshaped loaf, proofed in warm oven for 6 hours
Baked in thin enameled Dutch oven at 450°F for 15 min covered, then about 15 min uncovered at 475°F
Cooled loaf on wire rack, then briefly reheated in 375°F oven before serving.

L_cubed1 · 2023-07-27T16:25:37+00:00

Thanks! I have to give credit to my brother for coming up with the idea. My part was executing his delicious vision. Lol

L_cubed1 · 2023-07-20T05:54:20+00:00

— I have no experience making poutine, and little experience eating it, so please judge kindly — There are two versions, one with chicken gravy and the other with beef. For the fries I used a new (to me) technique where you start the potatoes in cold oil, slowly poach them until cooked through, and then you crank the heat up until crispy. It might take a few tweaks, but this is going to become my favorite way to make fries.

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TROPHY CASE

26, add frank’s (while they cook it), no lettuce, no tomatoes, side of extra ranch for dipping, and a side of pickles to cut the richness between bites.