Wendy’s Chili Cheese fries and baked sweet potato review: Chili cheese fries and a side of moldy sweet potato.

Empty chili cheese fries.

I love Wendy’s. I am constantly doing posts on things I have tried, and decided to try the chili cheese fries and the new baked sweet potato. I thought the chili cheese fries were nothing spectacular. I’d say It could have had more of a cheese coverage, but the chili aspect was pretty proportioned, although it was thinly applied, it sufficed. There are also peppers and onions chopped up in the chili which offer decent flavor. All 3 new sides: The macaroni and cheese, the sweet potato and the chili cheese fries are $2.39. Now, for the fun stuff: The baked sweet potato. This item comes with a cinnamon brown sugar butter than smelled heavenly, and I was very much looking forward to trying this item. I open the package, took the foil off to discover mold in my potato. Now, this is not to say that all Wendy’s are to blame, but this should not have happened.

Moldy potato. It even smelled funny. It may not look as moldy in the pic, but it was moldy.

Wendy’s I do not have a death wish, but maybe if I did, I would be obliged to eating a sweet potato that has mold in more than one place. I don’t know who saw that and continued to package it, but that was off-putting. This left a bad taste in my mouth so to speak (corny, yet unintentional pun). I’d like to give it a try at another Wendy’s that actually follows Wendy’s motto of using fresh ingredients in their products, I was annoyed to say the least.


The Talking Spoon Chili Cheese Fries Yumfactor: 2 tongues and a tastebud. (2.5 out of 5 stars) Maybe 3 tongues on a good day. Perhaps this particular location just sucks, and everything they make, or the majority of things they make are not that great. I’ll give these another try, but I’d be happier if there was more cheese on it. Tasted somewhat watered down. But then again this location may not be on the ideal Wendy’s. Maybe Sonic’s has better chili cheese fries.

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Buttermilk Biscuits From Scratch!!! Recipe and Review!

I have heard from biscuit enthusiasts that biscuit making was no joke. From the wide variety of methods to the variety of styles, biscuits are diverse, yet timeless. This essential food is one I often crave, and have been contemplating making. I searched from a biscuit recipe that I was not familiar with, offering my a sense of culinary innovation and a dash of a challenge/risk element. Would I even like these biscuits? Would this uncommon ingredients used in this recipe pay off, or disappoint?  Plus, it’s somewhat sweet! The recipe is adapted from P4  on food.com.  The link to the recipe will be available upon clicking on the 2nd biscuit photo below. I hope you enjoy it!

My biscuits. Not the best photo as it was taken on my phone. Sadly,I am *not* a phone photographer.

I made the biscuits today, and they came out fluffy, moist and provided my taste buds with an underlying richness that is not typical is the biscuits I have tried previously. They were slightly sweet as the recipe called for 2 tablespoons of sugar. (I suggest toning it down to one if you’d like to have a less sweet aftertaste)

Biscuits pictured on the site. Click photo for the recipe!

I also occasionally have an issue with the bottom of my stuff getting burnt, so I slapped some a thin layer of butter on the cookie sheet, and turned the oven down to 375 degrees, compared to the 400 degrees that the recipe called for. I’m not sure if you have that issue, but if you do, I recommend doing the same. Only thing is the baking time will change, (from 8-10 minutes, to almost 20!) but the inside will be done,baking evenly and the bottom a little darker than the top, but not burnt. More so of an average brown color. I also added some butter atop the hot biscuits, adding more flavor as it melted into the biscuits nooks and crannies.

Also, if you don’t have a jumbo size egg, I read you can substitute that with a regular sized egg and a tsp. of milk.  You can click the picture which should direct you to the site. Granted, mine don’t look as smooth, but the texture if fluffy and soft (and the darn things were delish!). Also, I’m not sure how much of a difference having a bicsuit cutter makes visually, but I didn’t have one. The glass I used was good enough, though. =)

I give these biscuits 4 tongues and a taste bud (4.5 out of 5) just because I’m not so used to sweet biscuits, however, the sweetness would make an excellent compliment to a savory dish. {TIP} Pair these beauties with savory meats like

  • sausage
  •  bacon
  •  turkey
  •  chicken
  • seafood based breakfast items (seafood grits,ect)
  • Savory seasoned eggs (like Southwest types) to balance the sweet undertone, giving the dish a nice balance.

Also, you can get creative and make a unique butter/spread for these biscuits. From Almond butters, to Honey butters (even with vanilla!) to garlic butters (which may be unflattering with this biscuit), or even a spicy cinnamon butter may be a nice touch! Even your tangy fruit, like blood orange jam, or cranberry relishes may bring out that depth you may want!