I could ask the question, “Who doesn’t like waffles?” — but we all know the answer. Communists. Communists hate waffles. Communists hate the liberties freedom-loving folk take in placing any variety of fruits, whipped cream, or simply syrup –but not simple syrup— on their waffles. Wait, scratch that. If you want to put simple syrup on your waffles, do so. We can’t let those Commies win. I know you have questions. Have I always been…
The McRib and the Shamrock Shake will always have their adherents. Chicken McNuggets and Egg McMuffins will be the go-to McItem for many. But since the debut of the McDLT and its egregious use of Styrofoam, I’ve always had a soft spot for the “other burger” on the McDonald’s menu. For a brief time in the late 90s, that role was filled by the Arch Deluxe, McDonald’s attempt at a “grown-up burger.” It failed. Miserably.…
A holiday tradition for many people is cookie making, which is all well and good, but what to do about all those cookies once they’re made? Here, we learn from the undisputed master of cookie eating.
Thanksgiving feasts will be on the tables of millions of Americans in less than a week, but for this Friday before said feast is completely on everyone’s mind, let’s talk about sandwiches. Social media exercises frequently make the rounds regarding where people have traveled, so I read this article by Terry Ward for CNN about some of the world’s best sandwiches, and I thought this was just as interesting a score to tally… and far…
Full confession: I wrote and scheduled the first version of this post in the depths of Summer, convinced that “Fall flavors” would be in stores before the end of August. I was not wrong. “But why?” you may ask. “Why must the end of Summer be sullied with an impatient corporate lust for seasonal profits that ignore all seasonal boundaries?” You know why. Allecia Vermillion covers the intriguing origin story of the Pumpkin Spice Latte…
Continuing my Friday theme of food posts, I switch from savory to sweet. This week, it’s Emily Mangini’s article for Serious Eats which goes into the history of Nutella. Okay, apart from a lot of hazelnuts, it might not be that nutty, but if you like food histories like A History of the World in 6 Glasses by Tom Standage, you’ll find this a nice appetizer of an article. A connection to last week and…
Look, I’ve been doing food posts for the past few Fridays, so I’m not going to stop now… certainly when I can share the story of Sriracha, which is a surprisingly American story. Okay, maybe it’s surprising to me because I first noticed Sriracha when I was in Indonesia, which was sometimes next to homemade sambal on the table. I got so used to its omnipresence at Indonesian food stalls, the first time I saw…
Continuing the Friday food series and hinted at earlier this week, it’s time to talk about the McRib: McDonald’s occasional and much-coveted porcine menu item. Unlike the Choco Taco, I have had a McRib within recent memory (though I think it was still in the Before Times). I have not used the online McRib Locator, though I know people who have that site permanently bookmarked on their browser. Now, I am somewhat interested in comparing…
Evidently, I wasn’t the only one who noticed that the Choco Taco was being discontinued. Indeed, there was a public mourning worthy of the McRib (more on that artificial food product later). So, in what one friend cynically thought was Unilever’s plan all along, they are reconsidering the discontinuation, as noted in Fortune. I don’t know what to believe, other than the fact that I believe I want to see more pictures of a giant…
Continuing my Friday series on the origins of various food items, I was all ready to delve into the history of the Choco Taco, possibly the best ice cream-based mimicry of Mexican cuisine. Jason Cohen’s article for Eater does a great job capturing the unique, American mass-produced mystique of the Choco Taco. And now, this week, we learn that Klondike may have people do many things for its bars, but it won’t be standing by…