Here’s the winner of the $25 Kmart Gift Card:
Kellie Wilson
Congratulations, Kellie!
I’d also like to thank everyone who entered by leaving a comment and/or participating on Twitter. Be on the lookout for another prize drawing later this month.
Update: Click here to read our Kellogg’s Wildlicious Wild! Fruit Fusion Pop-Tarts review
When I heard about the Limited Edition Sugar Cookie Pop-Tarts in October, I thought that would be the last new Pop-Tarts flavor Kellogg’s would introduce in 2011. After all, they released five new flavors this year.
I’d list them all, but I believe reading that list might make your ass a little bigger.
But here I am with about three weeks until the end of the year and I’m writing this post about Kellogg’s latest Pop-Tarts flavor — Wildlicious Frosted Wild! Fruit Fusion.
Out of all the Wildlicious Pop-Tarts flavors available, which I also won’t list for fear of making your ass bigger, Frosted Wild! Fruit Fusion is by far the wildest of the bunch because it’s not just one fruit that’s gone wild. This Pop-Tart is the Joe Francis of Pop-Tarts because it makes cherry, orange, strawberry, raspberry, blueberry, and other fruits go wild. It’s topped with yellow frosting, orange icing drizzle, and multi-colored sprinkles.
One Wildlicious Frosted Wild! Fruit Fusion Pop-Tart has 200 calories, 45 calories from fat, 5 grams of fat, 1.5 grams of saturated fat, 0 grams of trans fat (made with partially hydrogenated oil), 2 grams of polyunsaturated fat, 1 gram of monounsaturated fat, 0 milligrams of cholesterol, 170 milligrams of sodium, 36 grams of carbohydrates, less than 1 gram of fiber, 15 grams of sugar, and 2 grams of protein.
Some people love Burger King French fries, I’m not one of them. In fact, I believe it’s the third worst way for a potato to meet its end, right behind getting potato blight and being turned into Pringles.
As I’ve confessed in previous French fry reviews and to Ronald McDonald at knifepoint, I’m a McDonald’s fry guy and think they’re far superior than fries from other major fast food chains. They’re so far ahead of the competition, they’re like Tiger Woods before all the hookers.
Over the past several years, some of the major fast food chain have released new versions of their deep fried potato sticks. Jack in the Box has done it twice, Wendy’s did it last year, and now Burger King has introduced their new French fries.
What’s new about Burger King’s fries? According to the company, they’re thicker, have a better potato flavor, and have 20 percent less sodium than their previous fries. So what they’re basically saying in a press releases’ worth of words is that their old fries sucked. And they’re absolutely correct. They had a weak potato flavor, they weren’t salty enough, and, my goodness, what the hell was up with that starchy coating that made the fries seem a little unnatural.
But Burger King’s old fries are now in the past, joining their old old fries that were available until the mid-1990s. So what about Burger King’s new fries. Are they better than their old fries? Also, are they better than McDonald’s fries?
Well, I’m happy to say Burger King’s new fries are an improvement, but it’s slight. If you liked the flavor of Burger King’s old fries, you’ll enjoy these because they pretty much taste the same and they have the same starchy coating to keep them crispy and hot for longer. The potato flavor is slightly enhanced, but I really was expecting more. And, while having 20 percent less sodium than Burger King’s previous fries helps blood pressure, it doesn’t help with the flavor.
Also while I’m talking about sodium, can someone explain to me how it’s possible for Burger King’s fries to not have much of a salty flavor, even though they have significantly more sodium than McDonald’s fries, which have a wonderful saltiness to them. A small-value serving of Burger King’s new fries has 330 milligrams of sodium, while a small serving of McDonald’s fries has only 160 milligrams. Heck, a large McDonald’s fries has 350 milligrams of sodium. This blows my mind.
Perhaps the most noticeable difference Burger King’s old and new fries is that the new fries are thicker, which obviously makes them appear more substantial than other fast food fries. But I have a problem with Burger King putting their new bigger fries in the same Frypods and sleeves Burger King put their old fries in. Maybe it’s just me, but I feel kind of gypped getting less fries.
Burger King’s new fries are thicker, but are they better than McDonald’s fries? Oh, hell no.
The thing about McDonald’s fries is that they’re addictive, like potato chips. It’s hard to stop eating them. They have a flavor that’s robust enough that it doesn’t need ketchup. When I run out of McDonald’s fries, a part of me feels sad and wishes I had more. These are things I’ve never felt towards Jack in the Box, Wendy’s, or any of the Burger King fries, even these new ones.
But, again, I have to say Burger King’s new fries are an improvement over their old fries. It’s a slight improvement, but it might be enough for me to consider being turned into Burger King fries the fourth worst way for a potato to meet its end, right behind getting blasted into a wall with a potato gun.
(Nutrition Facts – Medium size – 410 calories, 18 grams of fat, 3 grams of saturated fat, 0 grams of trans fat, 0 milligrams of cholesterol, 570 milligrams of sodium, 58 grams of carbohydrates, 0 grams of sugar, and 4 grams of protein.)
Item: New Burger King French Fries (2011)
Price: Part of Whopper Jr. value meal
Size: Medium
Purchased at: Burger King
Rating: 5 out of 10
Pros: Thicker fries. A slightly improved potato flavor. Starchy coating makes the fries crunchy and hot for longer. There’s 20 percent less sodium than Burger King’s previous fries. McDonald’s fries.
Cons: Tastes almost exactly like their old fries. Doesn’t even come close to being as good as McDonald’s fries. Has less sodium, but still much more than McDonald’s fries. Starchy coating makes the fries seem unnatural. Potato blight
According to Nation’s Restaurant News, Taco Bell has big plans for 2012.
I was hoping they would bring back the Yo Quiero Taco Bell Chihuahua, but instead they’re finally doing the national roll out of the Doritos Locos Taco, offering breakfast at locations in the West, and introducing a lineup of upgraded tacos and other menu items called Chef’s Signature.
To help develop the Chef’s Signature line, Taco Bell brought in Miami-based chef Lorena Garcia as a consultant, who doesn’t have a show on the Food Network, so I don’t know who she is. Garcia also helped the chain improve many of its ingredients, like marinades and seasonings. The Taco Bell Chef’s Signature lineup will debut sometime next year.
As for breakfast, Taco Bell plans to roll out its morning menu to 800 locations in the West early next year. The breakfast menu will be called…yup, you guessed it, the First Meal.
Source: NRN
To be honest, Dunkin’ Donuts’ new Texas Toast Grilled Cheese Sandwich doesn’t sound too exciting. I thought Dunkin’ would come up with better ways to use their Texas Toast after coming out with their Big ‘N Toasty. It’s just cheese and bread.
Although I should say it’s two slices of American cheese and one slice of white cheddar in between two slices of thick Texas Toast, all of which is oven-toasted. Oh, and I should add that customers can ask to have bacon or ham added to the sandwich, so it doesn’t have to be just cheese and bread.
Dunkin’ Donuts Texas Toast Grilled Cheese Sandwich is now available all day long at participating locations.
