Quote:
Originally Posted by sedated
Their flat tops aren't hot enough to sear meat. Gotta make sure that baby is cooked through, so longer times on lower heat.
And "cook's ability"? At a place where the entire business model is making everything exactly the same?
I'm putting way too much thought into this.
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Haven't been back line in a while. Does McDs still flat-top with a Teflon topsider?