Location: 195 North Queen Street, Etobicoke
The world tour (via McDonald’s) continues! And after the sub-par Chinese Szechuan Burger, this one’s actually not bad.
McDonald’s attempt at French cuisine is the Creme Brulee McFlurry: vanilla soft serve with caramelized sugar bits and “Crème Brûlée sauce” mixed in.
I guess ice cream is harder to mess up than a hamburger (or I have a higher tolerance for mediocre ice cream), because I enjoyed this.
There’s no custard flavour here — the sauce and the caramelized sugar bits are both trying to replicate the crispy shell of a creme brulee rather than the entire dessert. But it’s tasty enough for what it is; the sugar retains its texture even when mixed into the ice cream, and the sauce has a surprisingly rich, almost burnt caramel flavour. The whole thing is too sweet and the ice cream isn’t the best, but it’s not bad.
Location: 195 North Queen Street, Etobicoke
McDonald’s has just started a “World Taste Tour,” in which they’re offering items loosely inspired by China, Australia, Italy, France, and Mexico.
I’m not gonna lie — I get more excited than I should probably admit when fast food joints (McDonald’s in particular) do silly promos like this. I can travel the world? Via McDonald’s? Sign me up!
They’re staggering them out over the next couple of months, but the first burger they’re offering is the Chinese Szechuan Burger, which is topped with Szechuan sauce (no, not the Szechuan sauce that caused Rick and Morty fans to lose their minds — a different Szechuan sauce), crispy wontons, lettuce, tomato, grilled onions, and mayo.
It’s not the best. The biggest issue here is the patty itself. It’s the luck of the draw, of course; you might get a relatively fresh patty, or you might get one that’s been sitting in the meat drawer for a while. On this particular visit, I got the latter. It was super dry, even by McDonald’s not-so-great standards.
Everything else was decent. The Szechuan sauce is basically just a vaguely spicy version of a typical Asian sesame dressing — it’s sweet, with a sesame-infused flavour and a spice level that’s so mild you’ll question that it’s even there.
The crispy wontons add a nice hit of texture to the burger, and the grilled onions are actually quite tasty. The whole thing would have fine if it weren’t for that patty — but it was surprisingly substantial and dry AF.
Location: 4333 Bloor Street West, Etobicoke
I like McDonald’s. The place tends to get a bad rap, but if you’re craving something junky and quick, it (usually) hits the spot. I’m sure a childhood’s worth of nostalgia helps, but there’s always going to be a place in my life for the occasional visit to the Golden Arches.
That being said, the Egg BLT Bagel was super duper gross and you should absolutely never eat it.
I got it on a plain bagel, which was overly sweet and substantial. The egg was dry and overcooked, the bacon was paper-thin and soggy, the lettuce was so stingy that it may as well not have even been there, and the mayo overload meant it was impossible to eat without making a greasy mess. There just wasn’t a whole lot of flavour here, other than the sweetness from the bagel.
The tomato was okay, though, so… hooray for that, I guess?
Location: 1475 The Queensway, Etobicoke
Hot tip: Ikea serves chicken meatballs now, and you should absolutely, positively never order them. You’re welcome.
They’re actually quite similar to the standard beef meatballs, which are junk — but tasty junk. I wouldn’t want to eat them on a regular basis, but they’re not bad for what they are.
The chicken meatballs, on the other hand, are not tasty junk. The flavour is basically fine; they taste a lot like the beef meatballs, but saltier and with a vague chicken-like flavour.
But the texture is horrific. Remember those rubber Super Balls that would bounce and bounce and bounce? I’m pretty sure these meatballs have most of the same properties. They were so rubbery and horrible that I couldn’t even cut through them with a fork.
On the plus side, I also had a slice of the chocolate caramel cake, and it’s surprisingly great. It’s certainly not gourmet — it actually reminds me a lot of the brownies they used to serve in my high school’s cafeteria, but with the addition of caramel — but it’s rich and sweet and satisfying. I think the next time I find myself in Ikea, I might just skip straight to the dessert.
Location: 1599 The Queensway, Etobicoke
I love Buffalo sauce. I know there are some people who find it too vinegary, and I totally get that, but me? If you toss something in Buffalo sauce, I’m going to eat it. It doesn’t matter what it is.
The Burger’s Priest recently introduced chicken strips to their menu; you can get them plain or tossed. Obviously I went with tossed.
They’re quite good. The exterior has a good amount of crunch, and the chicken inside is nice and tender.
And I don’t need to tell you that good-quality fried chicken is delicious when you toss it in Buffalo sauce. That just goes without saying.
It comes with a side of ranch, as well as your choice between BBQ sauce and something called G14. I got the G14, and man, whatever that was, it was crazy delicious. It was tangy, a little bit spicy, and seriously addictive. Easily one of the best dipping sauces I’ve had in a while.
I should note that there are some consistency issues. Two of my chicken strips were as described: crispy, tender, delicious. The third was somehow simultaneously overcooked and undercooked. The chicken was completely dry, and yet the batter was doughy and underdone in parts. You can kind of see what I’m talking about with the batter in the picture below.
With all of the Buffalo sauce and the dipping sauce it wasn’t a huge issue, but it was an issue nonetheless.