So Bryce, you think the "14% solution" in the chicken is the reason for the taste? If you knew what you are talking about the solution in those tenders is actually better than industry standards. The average piece of chicken, every piece of chicken, has between 25 to 30% solution injected to keep the chicken from drying out. But then if you really knew what you were talking about you would praise the restaurant for providing its customers with a higher quality product. And do you really think that the frozen foods served to you are different than any other restuarant? Again if you knew what you were talking about, you would know that the majority of products coming to most restaurants are frozen. Get over yourself and take some time to learn about the industry you are supposedly reviewing.
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