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REVIEW: Dunkin’ Donuts Eggs Benedict Breakfast Sandwich

March 13, 2014August 30, 2023 Kevin 3 Comments

11:32 a.m.

The Weinstein Company

Pitch meeting

Harvey: Let’s hear it.

Kevin: Okay, so the Chronologizer draws historically evil people from the universe and gives them a chance for redemption. They are put on a time-traveling super team with state-of-the-art technology and zoom around righting the wrongs that are being perpetuated by the destructive Future Lord. The fabric of time-space is on the line. And here’s the kicker: They’re called the Benedicts. And they’re all named Benedict.

There’s Benedict Arnold, revolutionary war leader and defector—a hand wringing traitor. His two-faced attempt to surrender as a general revealed him to be a sniveling backstabber. Then there’s Pope Benedict XVI. A Hitler Youth as a child, Benedict later in life became the leader of a Catholic Church that attempted to whitewash evidence of rampant pedophilia. And Benedict Cumberbatch.

Harvey: Okay, this one…

Kevin: Just look into his eyes.

Harvey: But…

Kevin: Just look into his eyes. Everyone sees it. He’s Khan! He’s Smaug! This guy is some reptile half-breed for sure. He’s gonna play villains for the next twenty years of his career. He’s evil. Just look into his eyes.

Harvey: And what is this over here?

Kevin: This, my dear man, is the Dunkin’ Donuts Eggs Benedict Breakfast Sandwich. I had one the other day.

Harvey: It’s evil?

Kevin: Let me finish. It looks innocuous, like a regular breakfast sandwich that you’d get at McDonald’s or Burger King or, hell, Dunkin’ Donuts. But at first bite, the English muffin is kinda tough and dry, not soft and chewy like a McMuffin.

The texture wouldn’t be a complete deal breaker, but they put so much “hollandaise flavored spread” (that’s what they call it, since it’s not real hollandaise) on the sandwich it’s like squeezing two pieces of plywood together with cookie dough in the middle. It gets all over the place. The amount of sauce they slop on is like Dunkin’ Donuts is passively angry with us. It’s not even a great sauce. The texture is a little like a cross between old mayonnaise and Elmer’s glue. It’s got a creamy taste with a lemony finish (and contains zero eggs), and tries to emulate a real hollandaise with a laboratory mix of butter and cheese. Instead of coming off as zesty, though, the goopy sauce tastes sour.

The actual eggs in the sandwich are decent, with a nice separation of orange-y egg yolk and egg white that makes me think it’s not completely processed. The black forest ham is lost in the shuffle—the sauce is too strong and it overpowers the sandwich. It all ends up tasting like what would happen if a chef described Eggs Benedict to an alien and then it tried to make it once. It’s not spit-out-of-mouth disgusting. It’s more like an I-wouldn’t-buy-this-again snorefest.

Harvey: A so-so Eggs Benedict.

Kevin: Yeah, that’s about right.

Harvey: How is that evil?

Kevin: Okay. If mediocrity is the mother of boredom, and boredom is the mother of evil, then…boom. That’s a Kierkegaard quote, I think. You don’t want to argue with that guy.

Harvey: Let me get this straight. Benedict Arnold, Pope Benedict XVI, Benedict Cumberbatch, and a Dunkin’ Donuts Eggs Benedict Sandwich travel through time to save the universe and redeem themselves in the process.

Kevin: Yeah. Arnold is like the munitions guy, the Pope is the loose cannon, Cumberbatch is the disguise guy and the sandwich is the muscle. Oh, and they are assembled by Terry Benedict, Andy Garcia’s fictional casino mogul from Ocean’s 11. Terry is like their Bosley.

Harvey: Do you have anyone currently tied to this project?

Kevin: Yeah, we have interest from Clooney to play the Pope, and the sad dude from The Office who was in love with Erin to play Benedict Cumberbatch. We were thinking we could go a different direction and get Idris Elba to play Arnold. We’re in talks.

Harvey: Can you get an Egg McMuffin to play the Dunkin’ Donuts sandwich?

Kevin: It would take a few hours in the prosthetics chair every morning, but I think we can do that.

Harvey: All right, then. Congratulations. I think we’re eyeing a 2016 release. Let’s make a movie.

(Nutrition Facts – 300 calories, 80 calories from fat, 9 grams of fat, 0 grams of trans fat, 90 grams of cholesterol, 790 milligrams of sodium, 40 grams of carbohydrates, 7 grams of fiber, 6 grams of sugar, and 15 grams of protein.)

Item: Dunkin’ Donuts Eggs Benedict Breakfast Sandwich
Purchased Price: $3.99
Size: N/A
Purchased at: Dunkin’ Donuts
Rating: 4 out of 10
Pros: Not outwardly disgusting. Eggs possess a nice texture.
Cons: Hollandaise flavored spread all over your lap, sour-y and not fresh tasting. A one-note sandwich—it just tastes like sauce. English muffin is a bit tough.

REVIEW: Chick-fil-A Fish Sandwich

March 12, 2014December 27, 2020 Adam 13 Comments

Icelandic. Wild Alaskan caught. Sustainable. North Pacific Cod. Panko breaded. Housemade tartar sauce.

Really people? We do this every year. You’d think by now we’d just call an apple an apple, and admit that we’ve all got a serious infatuation with the idea of an oversized fish stick.

It doesn’t matter if you’re Catholic. It doesn’t matter if you even like fish. There’s just something about the platonic ideal of a breaded and deep fried fish sandwich this time each spring never-ending winter that inexplicably leads us to gravitate away from burgers and chicken fingers and to the Lenten specialty.

Throw out all the foodieism buzz words and environmental catch phrases you want; heck, even adorn the damn thing with a half-slice of unmelted processed cheese product and call it unique, but no form of MBA level marketing is going to detract from the simple fact that if they’re selling something which once had a flipper and gills, we’re buying it.

Personally, I’m just as guilty of getting caught up in the hype as everyone else. This year is no exception. Actually, it’s probably worse than ever. That’s because my favorite fast food restaurant, Chick-fil-A, decided to release a limited time-only fish sandwich.

Extra pickles? Why yes, please.

There’s something special about a Chick-fil-A chicken sandwich. From the slight tang of the pickles to the buttered bun to the succulent sweetness of the pressure cooked and hand-breaded chicken breast in peanut oil, there may be no simpler, nor tasty, burger alternative in the fast food world. That the chain has developed iconic sauces for any fancy (be they sweet, tangy, hot, or salty) doesn’t hurt, and neither does the signature spice blend in the breading. Surely, I thought, if any chain could perfect another fried food and raise the humble yet glorified fish stick to delectable prominence, it would be Chick-fil-A.

Texturally, the fish was everything one could ask for in a fish sandwich. The breading on the two small pieces was light and slightly crispy, thankfully devoid of any excess oil or grease. The inside was flaky and white, with no hollow or blackened spots from spending too long in the fryer. In a word, it was fried perfectly—a rare feat for any fast food fish item.

But it was plain, as I suppose all fish sandwiches have a tendency to be, and left something to be desired. Maybe it was the afterthought packet of cafeteria-style tartar sauce with an overly-viscous nature and AWOL lemony-herb flavor. Or perhaps it was the container of the fish itself, which, unlike the classic Chick-fil-A sandwich, doesn’t come in one of the specially designed bags that steams the bun while also preserving the juicy breast.

But whatever it was, I found the fish sandwich to be remarkably unremarkable when eaten both plain and with the tartar sauce. Mostly, I found myself missing that oddly placed half slice of cheese McDonald’s Filet-O-Fish is so well known for, and missing the bolder spice blend and peanut oil flavor that makes regular Chick-fil-A sandwiches so irresistible.

That said, there’s nothing wrong with the sandwich itself, which unto itself is a victory as far as fast food fish sandwiches go. While the two small pieces of fish make it slightly awkward to eat, the tartar sauce packet does give the sandwich a bit of tangy sweetness (overly runny nature notwithstanding.) But for a chain that is well renowned for its sauces, the tartar sauce feels like a last-minute cop-out. If you’re like me, you might be so inclined to even go back for a different sauce. I recommend the Polynesian Sauce for a sweet and sour Asian flair, or even the Honey Roasted BBQ.

At the end of the day, Chick-fil-A’s fish sandwich harkens to the platonic ideal of the fish sandwich—while still providing that annual reminder for why you don’t eat fish sandwiches all year long. In other words, I don’t think we’ll be seeing the trademark cows parachuting into stadiums with signs saying “Eat More Cod.”

Slightly crispy, none-too-oily, and fried perfectly, it nevertheless misses the “it” factors McDonald’s has going with its Filet-O-Fish, and disappoints with a low-grade packet of tartar sauce that will make your high school cafeteria’s seem “housemade.” Still, in a fast food sea of pretentious fish sandwiches that range from burnt to dry to more oily than the Exxon Valdez oil spill, Chick-fil-A’s version ranks among the top half in the industry, and a worthy catch for those seeking fast food fish sandwiches.

(Nutrition Facts – 400 calories. Full nutrition info not available.)

Item: Chick-fil-A Fish Sandwich
Purchased Price: $3.09
Size: 1 sandwich
Purchased at: Chick-Fil-A (Select Locations for Limited Time Only)
Rating: 6 out of 10
Pros: Flaky, tender fish. Not overly greasy or oily. Lightly breaded exterior. Fresh bun. Pickles provide good tang. No limit to sauce requests.
Cons: Not as good as McDonald’s Filet-O-Fish. Excessively plain in terms of flavor. Could have a crisper breading. Tartar sauce given as an afterthought, and overly viscous in texture. On the smaller side. Slightly awkward to eat. A complete overuse of fish puns.

QUICK REVIEW: Nabisco Chewy Chips Ahoy! Mint Chocolate Chip Ice Cream Creations

March 11, 2014August 14, 2023 Marvo 1 Comment

Purchased Price: $2.98
Size: 9.5 oz.
Purchased at: Walmart
Rating: 8 out of 10
Pros: Divine minty chocolate flavor that’s familiar if you enjoy Andes Crème de Menthe. Wonderful minty chocolate aroma that makes me want to see if any of my Facebook friends have a daughter selling Girl Scout Cookies. The cookies look like they’re rocks from the planet Vrizledor, thanks to the mint green chips and chocolate cookie. The photo below may not make it seem like it, but (almost) every cookie was crammed with mint chips. Crammed with chocolate chips.
Cons: Still prefer Thin Mints over these to satisfy my mint and chocolate cookie cravings, but these will suffice when it’s not Girl Scout Cookie season. They’re not as interesting as the Chips Ahoy Root Beer Float Ice Cream Creations.

Nutrition Facts: 2 cookies – 140 calories, 50 calories from fat, 6 grams of fat, 3.5 grams of saturated fat, 0 grams of trans fat, 0.5 grams of polyunsaturated fat, 2 grams of monounsaturated fat, 0 milligrams of cholesterol, 95 milligrams of sodium, 55 milligrams of potassium, 20 grams of carbohydrates, less than 1 gram of fiber, 12 grams of sugar, and 1 gram of protein.

REVIEW: Papa John’s Double Cheeseburger Pizza

March 11, 2014August 14, 2023 Kelley 15 Comments

Being fortunate enough to live in an area with a large number of mom ‘n’ pop pizza shops, I’ve seen the cheeseburger pizza road before. (But not an actual Cheeseburger Pizza Road – if I saw that, I would move there immediately.)

I’ve found that small pizza joints tend to have a wider variety of toppings and, thus, a wider variety of specialty pizzas, ranging from cheeseburger to taco to gyro to something with pine nuts and Hoisin sauce. Okay, I made up the last one, but it’s not out of the question.

Comparatively, most chain specialty pizzas and toppings in general are pretty pedestrian. I consider myself lucky if I can even get white sauce as an option. If they do decide to branch out, it tends to be towards Crazy Town, like shoving hot dogs or seven different cheeses into their crusts. In fact, a lot of the insanity in chain specialty pizzas involves shoving shit into the crust. I’m looking at you, Pizza Hut.

Papa John’s went a different direction with their Double Cheeseburger Pizza, however. They put the crazy on top, not in the crust.

Here’s what Papa John’s has to say about the Double Cheeseburger Pizza: “Featuring a zesty burger sauce covered with a double layer of 100% real beef, dill pickle slices, fresh cut roma tomatoes and 100% real cheese made from mozzarella.”

I have several points of contention with this description. Let’s start with the burger sauce.

First off, the words “zesty burger sauce” are both generic and sound like they should be about five miles away from my pizza. Upon tasting, I uphold this idea. On its own, the flavor of the sauce was distinctly mayo mixed with ketchup, aka the poor man’s Thousand Island dressing. Call me crazy, but fresh-from-the-oven hot mayonnaise is not appealing.

Next we have the double layer of real beef. “Double layer” is a questionable quantity, and that really showed here, as I found the beef pieces to be rather sparse. Furthermore, the pieces of beef were small and remarkably flavorless, which is a bad trait for a pizza that’s supposed to taste like a burger.

The tomatoes and cheese were just fine, but the real issue was the pickles. While the beef had a weak showing, the pickles certainly made up for it in spades. It appeared that Papa John’s used the same pickles you’d find on a regular fast-food burger, which sounds promising on paper but did not translate at all to a burger party in my mouth.

I could not escape the pickles. There was a slice in every bite. After I’d done my duty for the purposes of this review and eaten the pizza as-is, I tried removing the pickles in an attempt to have a slice of pizza that did not taste like a jar of brine. It was impossible. Even with the pickles themselves gone, the juice had been absorbed deep into the crust.

I would like to officially rename Papa John’s Double Cheeseburger Pizza to Papa John’s Precariously Plentiful Pickle Pizza. With sad beef, warm mayo sauce, and so many brined cucumbers that it made me want to make about 15 Pickles the Drummer jokes throughout this review, I cannot in good conscience call this a cheeseburger pizza.

To use a forced basketball analogy, Papa John’s Double Cheeseburger Pizza needs to work on its fundamentals. For right now, I’m benching it.

(Nutrition Facts – 1/6 of a small pizza – 260 calories, 130 calories from fat, 14 grams of fat, 4.5 grams of saturated fat, 0 grams of trans fat, 25 milligrams of cholesterol, 600 milligrams of sodium, 25 grams of carbohydrates, 1 gram of fiber, 4 grams of sugar, 8 grams of protein.)

Item: Papa John’s Double Cheeseburger Pizza
Purchased Price: $6.00 (on sale: regular price $12)
Size: Small
Purchased at: Papa John’s
Rating: 2 out of 10
Pros: I got it for 50 percent off. The tomatoes and cheese were fine. Metalocalypse. I only ordered a small. If you put pickles on everything you eat, this is your dream come true.
Cons: Pickles overtook everything. A chain restaurant that left the crust alone but still made an awful specialty pizza. Warm mayo/ketchup sauce. I wish I was actually good at basketball. The double serving of burger was a double serving of sadness.

REVIEW: Ben & Jerry’s Salted Caramel Core Ice Cream

March 10, 2014December 27, 2020 Natalie 7 Comments

I had the most emotional experience a few years ago when my parents took me up to the northeast to drop me off at college. It was heart wrenching. Painful. Soul crushing. Never have so many tears been shed.

We took a tour of the Ben and Jerry’s Flavor Graveyard.

Here, I witnessed all the good things in life I would never be able to know. Dozens of incredible ice creams who all died too young. Rainforest Crunch? Goodbye Yellow Brickle Road? Why did we turn our backs on remarkable ingredients like cashew-brazil nut buttercrunch and peanut butter cookie dough? So Pistachio Pistachio could keep its spot in the freezers? I couldn’t handle it. The world wasn’t the same without these. The inimitable lost ice creams needed to be revived.

The new line of “core” flavors is actually a resurrection of sorts. The concept first appeared back in 2002, and Karamel Sutra has been on shelves since. However, I can’t say this was the resurrection I was hoping for. For the most part, all of the new flavors are just recycling components already found in other pints. There’s very little ingredient innovation going on here. These pints are basically the same as when Taco Bell announces some new rehashing of tortilla, ground beef, and cheese.

That being said, there’s nothing that prevents a rehashing from tasting good. Their Salted Caramel Core flavor, a sweet cream ice cream base with blonde brownies and a salted caramel core, seemed to me to be one of the best combinations they could make with their current arsenal. That is, unless they develop an ice cream with a cookie dough core. Flavor gurus, take note.

I was most excited about writing this review for the sole purpose of doing this:

This cross-section is a work of art. I believe in the industry this is what they refer to as “core-core porn.” Regardless of the practicality of the core, I will admit that this is beautiful. So if you’re the kind of person who regularly likes to take out your aggression on a pint with a 10 inch blade, this might be the flavor for you.

The biggest issue at hand here is core mixing: how to get that center pocket distributed into every bite. I feared that I would run into the same issue that I do with cupcakes, where you get a few really great bites of heavy frosting and then are left with a lot of dry mediocre cake.

By the time I started eating, the ice cream and caramel were soft enough that I could mix them together on my spoon fairly easily and avoided that problem. However, I’m usually an impatient ice cream consumer who ends up chiseling at a frozen pint, and I can’t see this set up working for me on a normal basis. I also don’t see how this would work well in their fudge core flavors, because while cold caramel still has a certain malleability, cold fudge seems impossible to distribute.

The best thing this pint has going for it is that it’s safe from the chunk diggers in your household. The blondie pieces are prevalent, but much smaller than those in Rockin’ Blondies, so they’re impossible to extract on their own. And while it’s technically possible to hollow out the pint and eat nothing but caramel, I can’t see that being a pleasant experience unless you like to lick salt rocks to pass the time. I thought the salted caramel paired well with the sweet cream base, but it’s not a component that can stand alone.

All in all, is this ice cream good? Yes, very. Does it deserve the hype it’s been getting? Probably not. The core does nothing that a great swirl couldn’t, and there’s nothing special about a salted caramel flavor anymore. If Ben and Jerry’s wants to rehash old components, at least bring back the stuff you can’t get from anyone else. Give me cashew-brazil nut buttercrunch, then we’ll talk.

(Nutrition Facts – 1/2 cup – 270 calories, 130 calories from fat, 14 grams of fat, 8 grams of saturated fat, 0.5 grams of trans fat, 75 milligrams of cholesterol, 180 milligrams of sodium, 31 grams of carbohydrates, 0 grams of fiber, 28 grams of sugar, and 5 grams of protein.)

Item: Ben & Jerry’s Salted Caramel Core Ice Cream
Purchased Price: $4.99
Size: 1 pint
Purchased at: Co-op Food Stores
Rating: 7 out of 10
Pros: Good flavor combination. Gooey caramel. Lots of mix-ins. Chunk digger prevention. Playing with knives.
Cons: Rehashing old ingredients. The horrors of the Flavor Graveyard. Trans fat. Dry cupcakes. Being too impatient to let ice cream soften. Making you work for caramel distribution. Oatmeal Cookie Chunk didn’t deserve to die for this.

Category: Reviews

REVIEW: Dunkin’ Donuts Eggs Benedict Breakfast Sandwich

REVIEW: Chick-fil-A Fish Sandwich

QUICK REVIEW: Nabisco Chewy Chips Ahoy! Mint Chocolate Chip Ice Cream Creations

REVIEW: Papa John’s Double Cheeseburger Pizza

REVIEW: Ben & Jerry’s Salted Caramel Core Ice Cream

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