Serious Eats - seriouseats.com

I am going to try these!!

Sounds perfect! Yukon gold potatoes have the best flavor & a little garlic... yummy! It sounds like I'll be skipping the turkey and having 2 helpings of potatoes!!

We, too, love mashed potatoes as our favorite Thanksgiving side and as pure comfort foot. I use a ricer for the smoother consistency, and also use heavy whipping cream. I must say, though, that the sour cream sounds like a great alternative. We'll have to try that.

I haven't had one in decades but just to keep this sandwich going, I will go there and have them.

How little people know! A simple filtration, carbonation and chilling unit for a small restaurant that will take the crap out of your water and leave it fresh tasting with all of its minerals intact costs about $500 a month (with additional charges for bottles or carafes beyond a certain amount that are supplied with the unit). The unit cost for a restaurant that sells 500 bottles a month will be a dollar per bottle, and this does not include the labor involved in washing and sanitizing the bottles or carafes for reuse, for storing the bottles ready for use and for filling the bottles on demand (which takes about 15 seconds per bottle). Additionally there is the space that the unit will take up (about the size of a two group espresso machine), the space that the bottles will take up, the cost of UV bulb replacement, the cost of CO2 for carbonation and the cost for electricity to chill the water.

IN view of the above the idea that this, because it is merely water, should come free is absurd and is the product of a culture that still has not come to grips with the precious and tenuous nature of our relationships with the environment and each other. On the other hand, no establishemnt should deny a patron a glass of filthy and unhealthy tap water if that is the patron's preference.

I love them!!!!!!!!!!!

I guess I can stick with medium just to savor the flavor

I am heading there tomorrow for the first time, prob get there like 3pm. Is it usually really busy at that time? Can I get the burger cooked beyond medium or do they frown upon that like they frown upon ketchup and french fries and buns and any other normal thing?

Actually I was watching a show the other day that highlighted McDonald's own fishing vessels in which the COD are prepared and flash frozen right on the ship... employing many workers who work 12 hour shifts until the cargo is full and then back to port to offload... already prepared and packaged Filet 'O Fish.

once in a while I get a nostalgic craving for one, but then I think about the highly processed bits of white fish deep fried in heavy batter and slathered with cholesterol laden mayonnaise on a slightly stale bun, not to mention the processed cheese, and I remember why I don't eat filet o' fish anymore. But the pull of childhood is strong.... thinking Velveeta ...

I LOVE THEM ! Second to the Big-Mac.My first job was at the McDonalds 4 blocks from my house (I could ride my bike to work safely at any hour) in the summer of 1967 and again in the summer of 1968, my highschool summer job. The filet-a fish sandwich for only $.25 was great back then when all food was cooked on site and all ingredents were very wholesome, NOT the McDonalds of today as everything comes flash frozen pre-cooked in a microwave-bag, simply put horrible. The original used a fresh-baked slightly-sweet (naturally) bun with a tartar sauce that actually was very good (recipe developed by a real chef not a marketing group) the fish patty was, as pointed out earlier, of predomaintly Haddock or True Cod (now almost extinct thanks to the cod war waged by Canada attempting to preserve the fishery vs the European countries about fishing rights on the Grand Banks) and yes a full slice of real American cheese that had flavor and it was delicious.
I was working at McDonalds when the Big-Mac was introduced and it was also delicious and only about .45 or .50 cents some rediculious price along with .15 cent burgers, .17 cent cheeseburgers, .12 cent fries and so on. Everything was so much better when it was all cooked on site, we even washed, peeled, cut and blanched the fries from whole potatos numerous times a day. I still get a Filet-a-fish and a Big-mac on occassion when I cant control myself while passing a McDonalds.

Many years ago when they first came out they were made of Haddock and they were very good. God only knows what's in them now. Forget the cheese. Many years ago the filet-o-fish sammy came with cole slaw and tartar sauce which was really very good. I haven't had one in decades...

@meg3j I really want to try these mcrib sandwich, when I get to a McDonalds.
As for a fillet o fish I have not had one in many many years, not since I was a little kid but i loved them and I bet I would love them now except that now I don't really eat much types of fish cause I have allergies to them. Otherwise I would love to have one again and yes with the cheese.