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15 soggy fries in a row taught me to always check the time
I hit a weird milestone last month at a drive-thru near my job in Austin. After getting home with yet another limp batch of fries from the same chain, I counted 15 orders in a row that were total mush. Turns out if you go between 11am and 1pm on a Tuesday, they're sitting under a heat lamp for 20 minutes before you even order. Anyone else track patterns like this and find the only good window is like 2-4pm?
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gonzalez.reese4mo ago
Man that sucks. I hit up the same Whataburger off Lamar around 4pm on a Wednesday and the fries were actually good for once. Timing is everything with fast food. You gotta learn the dead hours when they make fresh batches or you're just eating reheated sadness.
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grant_hart4mo ago
Wait @gonzalez.reese, do you really think 4pm is better than the 2-4pm window I mentioned? That's basically the same dead zone we're talking about. I just think you're proving my point more than disagreeing - we're both saying the after-lunch rush is the sweet spot. Whataburger on Lamar is a good test though, I've had mixed results there myself. The real trick is watching them drop a fresh basket before you even pull up to the speaker, which is way more reliable than guessing based on the clock.
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finleyf884mo ago
Man yeah I gotta agree with you on that fresh basket trick. That's the real move right there. You can tell the difference between fries that just came out and ones that have been sitting under a heat lamp for 15 minutes. I've started doing the same thing at the Whataburger on 183 and just watching the drive thru line. If you see a bunch of cars stopped and nobody's moving, that means they're dropping a fresh batch and you're gonna get the good stuff. The clock thing is just a rough guess at best but watching the actual cook action is way more reliable. Most people don't pay attention to that kind of thing and that's why they end up with sad limp fries.
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