>Oh yeah? Prove that KFC stuff is chicken! Up here we have Swiss Chalet. No comparison.
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>For hamburgers we have a few decent ones. Harvey's, Dairy Queen and Lick's. Harvey's is part of the same chain as Swiss Chalet. Lick's burgers are ground sirloin, and they are excellent. Of course there is always Webers, but there's only one in the province and it's not nearby. Oh, yes, there is also Hero Burger, but their prices are unpalatable, so I've never tried one. McDonalds food (and I use the term loosely) is pretty much inedible (except for the ice-milk which is really quite nice). Still, the best burgers usually come from the one offs that don't belong to a chain - like a Johnny's where you line up to get your burger and then eat it out in the parking lot. Personally, I'm not fussy about either Burger King or Wendy's. To be fair, with Wendy's it probably has more to do with there being something just plain wrong with the concept of a square hamburger than the taste.
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That was my first reaction as well ;-)

What I like about Wendy's burgers is they are fresher, and you can taste it. In college I worked for a while at the first Wendy's in Madison and got a first hand look at how fresh it is. One of my duties was pattying up the beef. (That sounds a little lewd, doesn't it?). It arrived in boxes weighing 25 or 30 pounds. Each box had a date stamp on the top showing when it was made into hamburger at the plant. It was always the day before or the day before that. I would feed the hamburger into a specially designed machine that would punch out quarter pound patties -- actually rectangular, not quite square -- and drop them onto pieces of paper, similar to wax paper, to keep them separated. One part of the machine dropped patties down and another part passed out pieces of paper to receive them. A very slick merge operation. When there were 15 in the stack I would put the stack into a stainless steel tray that held 8 stacks. When the tray was full it was covered with saran wrap and a sticker put on top with the date. It was then put in a cooler, where it stayed until it was needed on the line. Once a day a manager went through the cooler checking for meat that was too old. AFAIK that never happened because business was good enough that the challenge was to have enough patties on hand, not stuff sitting around too long. In terms of freshness Wendy's would be hard to beat. Burger King tastes noticeably un-fresh to me in comparison. No wonder they have to cook the daylights out of it.

Now how come I remember all that and don't remember a thing about physics? LOL