It's said that Mao's son was napalm bombed by the Americans who saw the cooking fire from him cooking egg fried rice

Hence posting about egg fried rice around the son's birthday in October 24th or around the date of his death on November 25th might get you into trouble

Found out that the ultimate egg fried rice chef in China got cancelled because of this

Good fried rice battle scene from a Thai cooking movie

Egg fried rice protests are a form of internet protest used by Chinese internet users against the government, occurring yearly around October 24, the birthday of Mao Anying, son of Mao Zedong, or around November 25, the date of his death. Posting recipes for egg fried rice is done as a subtle jab at the death of Anying during the Korean War; such posts are usually blocked or taken down by Chinese officials and can lead to sanctions against those involved.^[1]^

Background

Mao Anying worked on the staff of General Peng Dehuai in northeastern Korea during the Korean War. On the morning of November 25, 1950, he had overslept. According to some accounts, once awake, he stole eggs from the general's supplies and was cooking breakfast for himself despite orders that staff were only to cook at night for fear of American air raids. As he was making a pan of egg fried rice, he is said to have perished in a napalm attack by American forces on the area, who were drawn to the cooking fire.^[1]^

While some doubt the story's authenticity,^[1]^ internet users have taken to posting egg fried rice recipes yearly during October or November as a form of protest against the Chinese government.^[2]^

Consequences

In October 2020, food blogger Wang Gang posted an egg fried rice recipe and was widely denounced by officials and forced to post an apology.^[1]^ He was accused of using the video post as a "malicious political innuendo" insulting to Mao's legacy.^[3]^

On October 23, 2021, a regional branch of the China Unicom company posted a fried rice recipe and had their account on Weibo suspended, and all replies to the post were frozen.^[1]^ The account was shut down as the post "insulted the People's Volunteers" fighting with the North Korean communists during the war.^[2]^ A man who posted a comment on October 8, 2021, about fried rice deemed "obnoxious" by authorities was jailed for ten days.^[2]^ He is quoted as having posted, "The greatest result of the Korean War was egg fried rice: thank you, egg fried rice! Without egg fried rice, we [China] would be no different from North Korea. Sadly, there's not that big a difference nowadays."^[4]^

Official response

Controlling posts about egg fried rice during October and November and publicly shaming those involved "is seemingly a condoned method of constructing an internet that conforms to socialist core values."^[4]^ The fried rice story involving Anying's death has never been confirmed and is said to enrage Chinese nationalists and Communist Party officials.^[5]^ The Chinese Academy of History (中国历史研究院), a state-run institute set up in 2019, denounced the fried rice story as rumors spread by those with "vicious hearts" aiming to "gravely dwarf the heroic image of Mao Anying's brave sacrifice." The academy, citing declassified documents, stated Mao's position was compromised through intercepted radio transmissions.^[6]^

> be me, vacuum chamber enthusiast

> get a bunch of McD's burgers, big brain time

> vacuum seal those bad boys, air = enemy

> fast forward, craving hits

> whip out sous vide machine, it's science time

> gently thaw burgers in warm water bath

> feels like a chef, minus the hat

> perfect thaw, no microwave massacre

> burgers still juicy, flavor level 100

> saved time and cash, McD's trip avoided

> sitting back, enjoying gourmet fast food

> mfw I've hacked the fast-food system

When it comes to comfort food, congee (or rice porridge) is one of my favourites. It used to be poorcel food when people didn't have enough rice, since cooking rice in a lot of water would make the end product appear a lot more filling to the poorcels Because of this it's considered a taboo to have it during the Lunar New Year because it's unlucky or something like that, however in modern times you'll find that the humble dish is often elevated with expensive ingredients like abalone, dried scallops and whatnot

Having said that it's still more common to find it paired with more common ingredients like shredded chicken, minced pork, sliced fish and century eggs because we're a bunch who might just want an affordable and yummy meal For the Chinese there are generally 2 types of congee or porridge, one would be the Teochew version that's basically just water in rice, and the other would be the Cantonese version that's silky and thick, and we will be focusing on the latter version because that's the one I like

While I'm aware of the fact that there are no winters in Singapore and it's hot as heck, it's still a popular dish here especially for breakfast. You'd see long queues and long waiting times at the popular outlets here everyday still, so I can only imagine and be envious of how nice a warm bowl of congee during a real winter

The recipe I'm using is for the plain version of it without meat or anything so it's up to your imagination what you want to pair it with. The usual salt and pepper seasoning would probably work with most types of meat that you'll just dunk in the pot when it's 10ish or so minutes before the congee is done cooking.

Ingredients are simple:

• Rice (any type is fine but Thai Jasmine rice probably works best IMO)

• Water (I use a 8:1 water to rice ratio because I like it thiccc but you can use more water if you prefer)

• Ginger

• Spring Onions

• Cilantro/Coriander Leaves

• Chicken Stock/Bouillon

I've not listed the amount you'd need because in cuisine we would usually just eyeball an amount that's required according to our preferences lol, but if you really need a visual guide here's the amount of aromatics/garnishes that I've prepared for a serving of 2-3 bowls of congee. Ignore the dried scallops because I don't know how accessible they are to get for westoids and they're expensive, but if you're able to source for it then go for it I guess (crush the dried scallops into smaller pieces, soak it for 10 minutes, use your hands to shred them even more before finally dunking them into the pot 10 minutes before the congee is done)

Steps:

1. The trick to getting your congee silky and thick is that the rice grains need to burst or something like that while cooked, so we will be soaking the rice in water first to get that effect. Rinse the rice 2-3 times first before soaking it in water for 3-4 hours (it probably doesn't need to be this long idk). Some of the recipes I've seen say that it's not necessary to soak the rice grains if you use the right type of rice, while others would instruct you to freeze the rice the night before. They might be right so you could try it if you're short on time but I'll be doing the trad way of soaking the rice so don't @ me if it turns out bad using the other methods

2. Once you're done soaking the rice, boil water that's 8 times the amount of rice you're gonna cook, but it's really up to you if you want to add more water later if you don't like it to be too thiccc Once it boils I'd toss a couple of chicken bouillon cubes and stir until it's dissolved. Canned chicken stock or powder would probably work too but bouillon cubes are just more convenient IMO. They look like this if you're confused:

3. Throw the rice in and stir for it for a bit like 10-20 seconds and then leave it to cook for approx. 25 or so minutes without touching what's in the pot because apparently that helps the rice not to stick to the pot or something like that

4. Once 25 or so minutes are up, whisk the rice in the pot for 2-3 minutes until you can see it getting thicker

5. The dish is technically done after you're done whisking but I like it really thick so I'd leave it to cook for another hour or so, but I would add in the ginger and any meat/fish/seafood accompaniments 10 minutes before the hour is up and stir it around for a bit, it's really a preference and time thing. This is the thickness of my congee at the end of it all:

6. Garnish it with spring onions and cilantro/coriander leaves and you're done! The yellow/golden things are dough fritters (Chinese churros I guess) which go perfect with congee and I personally love to spice it up by dousing a lot of pepper in it

It might look plain and boring but because the rice grains have burst they absorb the flavours of the other ingredients cooked along with it, which in this case would be the chicken bouillon and dried scallops, so it's a real burst of flavours happening when you take a mouthful of congee. Furthermore it's easier to digest than normal cooked rice so it's the dish you usually see asians serve to people recuperating from illnesses or something like that

!jannies please pin effortpost

@chiobu was taunting me with delicious singaporean food while i was away from my kitchen, now that i'm home i made a bowl with his marsey on it + tried my hand at the recipe i've been thinking about for 2 weeks

original recipes: https://www.singaporeanmalaysianrecipes.com/bak-chor-mee-singaporean-noodles/#recipe https://www.singaporeanmalaysianrecipes.com/bak-chor-mee-singaporean-noodles/#recipe

my mayo version with subbed ingredients i could find here:

(most of the ingredients + marinating meats + soaking shrooms, u don't actually need 5 spice i got it out on autopilot)

120g flat egg noodles (dry), i used half wide, half thin

ground pork:

50g ground pork

2 tsp soy sauce

1/4 tsp white pepper

1 tsp cornstarch

1 tsp toasted sesame oil

sliced pork:

50g thinly sliced pork

1 tsp soy sauce

MSG MSG MSG

white pepper

broth:

pork stock from my freezer, ~1L (to make your own just boil bones and water)

1 bunch spring onions, use the butts

10 black peppercorns

1 star anise

2 tsp salt

MSG MSG MSG

2 tbsp dried spicy anchovies

shrooms:

30g dried shiitake

250 ml water

2 tbsp soya

1 tbsp fish sauce

1 tbsp chinese black vinegar

1 tsp sugar

toppings:

LARD

spam lmao

soya

chili oil (the fermented kind with peanuts :drool:)

shroom liquid

chinese black vinegar

broth

fish balls i made an undetermined time ago from my freezer

chopped spring onion

instructions

night b4:

soak shrooms in hot water, cover

day of:

meats: marinade the meats in separate bowls with the ingredients called for

stock: put everything from the broth category into a pot except the anchovies, cook for at least an hour, skimming if you notice blech on top. add anchovies, cook another 15 minutes, strain and keep stock hot

shrooms: put all the stuff from the shroom category in a pot, simmer for an hour or until the liquid has mostly absorbed, keep warm and keep extra shroom liquid

noodles: cook in boiling water silly

toppings and assembly: fry spam in lard cus you're a fat piece of shit, slice some shrooms, put fishcakes in your broth and cook them for a few minutes, put your meat in a skimmer in the broth and cook for ~1 minute (or until done to your liking) while stirring it around with your chopsticks so it cooks evenly, serve all of it over noodles along with however much vinegar/lard/chili oil/broth/shroom liquid that you like, add spring onions because vegetables means it's healthy

notes: would make fewer shrooms next time (maybe 15g) as my ratio was off, would figure out what pork i'm actually supposed to use (this actually a lie i would use spam 100% of the time because spam is the best), maybe use less fish sauce with the shrooms next time, i bet vinegar in the ground pork marinade would go hard

compared to the photos from the recipe i don't think i did too bad! < theirs mine>

overall 10/10 so glad i prepped extras so i can have it for a few days, no clue how people there stay while having this easily accessible, thank you chiobu for telling me about this!!!!

The real Asian Street Food was not the Michelin Bib Gourmand awarded Oyster Omelettes I had in the morning

Nor a similarly Michelin awarded pork innards noodle soup that seemed to be hit so hard by inflation that they served us this in a huge bowl (we paid extra for the egg too)

But the random unsung street hawker hero you'll find at a random 7-11 or convenience store all around Asia (except Singapore because ) in the wee hours

Who might be smoking and talking shit with his buddies at the side but still notices you looking and asks you for your order

Whose menu probably made in notepad is simply "chicken", "pork", "beef", "seafood" with rice or one of the 819 types of asian noodles

Who then whips up the obvious choice of seafood instant noodles on the grill and tells you to frick off to the 7-11 first if you don't like to wait

Whose fricking culinary masterpiece hits you right in the nose when you take it out of the takeaway bag and into a proper bowl

Who mogs your cooking because your supper avoidant wife finishes half the bowl when you offer her a bite

Whose mastery of cooking 4 types of proteins with 820 types of carbs you'll never beat because you were never from the favelas

Sadly the only proof I have of him existing is this random chopstick, wedge of lime and random thai/asian seasonings in a non-descript plastic bag, but IYKYK

This post is fricking gay and unnecessary but enveloped my soul as I had the first REAL asian street food meal ever since fricking covid broke

And I still vividly remember it being a warm and comforting bowl of congee that I had while severely hungover/drunk in Phnom Penh a couple hours or five after midnight

That's why I know how to make congee: https://rdrama.net/h/food/post/229447/marseyitsoverwerebackchingchon-chiobus-silky-cantonese-congee-recipe

They even help to keep Asians relatively slim because:

• The serving sizes are just perfect

• 50% of the time it'll give you the shits anyway

!goyslopenjoyers plz try the asian goyslop if you ever come across it

God I feel like just taking that walk down a dark alleyway just to order another bowl right now

Neighbour did I really longpost over a $5 bowl of instant noodles

Worth it

Frick it I'll just do it for the pics brb

They were literally just cleaning up when I reached FRICK

AT LEAST I have some more proof of his existence

And the name of his stall is literally just "pad thai" bro I love you but that's not gonna help even if your genius was operating in Finland or something

But at the end of the day the absolute balls to call yourself "pad thai" because you know that you're the best and deserve it

Ok I'm going to bed sad now because it's like some love story where you missed "the one" by 5 minutes due to longposting on a orange cat enjoying homo forum good night

Also I should have lied that the noodles had thai estradiol or something so the !jannies would pin my effortpost but alas I guess that would be too many posts for their tastes thanks

Lmao suddenly thought of the "Sorrowful Rice" dish

went back tonight and was shocked but not really surprised that it was packed full of locals another testament to the chef's skills

gonna dig in now with some thai whisky for the full thai experience too, the place also makes oyster omelettes so I had to try since the Michelin ones were pretty meh

Update: Pad thai was amazing as usual and they should stick to that IMO oyster omelette tasted bad to me but maybe that's their style since I didn't like the other ones too the noodles though O M G

edit: alcohol purchase hours are so weird here because you're allowed to buy booze from 11am onwards till midnight except for a 3 hour period between 2-5 pm lol

something to take note of if you ever come to thailand

Do you agree with them /h/food? I for one heard they don't wash their chicken in France. And Lawry's isn't being sold there either.

Reddit discusses: https://old.reddit.com/r/BlackPeopleTwitter/comments/1633m2u/the_french_need_a_reality_check_on_their_shitty?sort=controversial

What would you rather eat?

Sorry for the ugly pic, what's important is the recipe.

Through years of experimentation I have created the ultimate (according to my tastes) red borscht recipe. If you've never had it, it's a slightly sweet beet soup that you can customize in endless ways, but it typically has meat or beans and cabbage. It's a good meal for any season, extremely cheap, very healthy, and beets are good for your liver, so you should try it. It takes around 2-3 hours to cook but most of that's just letting it simmer and occasionally adding crap to the pot.

Ingredients

1. 1-2.5 lb cartilaginous red meat, ideally with bone (A big skin-on pork shank is my ideal cut, braised pork skin tastes great and thickens the broth. Can sub meat for dark kidney or cannellini beans) - precut stew meat works but you're paying more for someone else to do something that takes a couple extra mins of work

2. 3 medium or 4 small red beets (generally the smaller the sweeter, and ones with stalks still attached tend to taste better)

3. 4 medium cloves garlic

4. 1 large onion or 2 small

5. 1 gigantic carrot, 2 regular grocery store carrots, or 3 farmer's market/upscale grocery carrots

6. 1 can tomato paste

7. dash of white or white wine vinegar (be careful)

8. small fistful of flat leaf parsley

9. 2 medium bay leaves or one large

10. liberal amount of marjoram to taste

11. about a tsp of mexican oregano to taste (optional)

12. about a tsp of paprika to taste

13. half a white cabbage

14. chicken stock, 2 chicken stock cubes, or water

15. black pepper and salt to taste

16. white sugar or 2 prunes (optional)

Serve with:

• sturdy bread like a baguette

• dill

• sour cream, smetana, cream cheese, etc.

Directions

1. Cut the onion in half and dice one half; set the other half aside

2. Mince garlic

3. If you bought a whole cut of meat, you can process it into pieces ahead of time or simmer it first, then pull it out if you're lazy. That'll increase cook time though

4. Heat up your largest stock pot on the stovetop at about medium heat (I usually let the fat from the cut render but if yours doesn't have a lot of exposed fat then add some oil. Lard highly recommended if you're using beef). Add the meat and stir around for a few mins.

5. Add onions and sweat for a couple mins, then add bay leaves and garlic and sweat for a couple more mins. Make sure not to brown anything, the mallard reaction ruins the clean flavor

6. Add tomato paste, stir around for a couple mins, then add paprika and stir for a few secs until the paprika smell diminishes. The timing for these first few steps isn't important due to the aforementioned mallard reaction note.

7. Add stock/water with bullion/water and a dash of vinegar along with marjoram, parsley, and oregano.

8. Simmer for at least an hour, though it'll take longer if you're removing the meat and cutting it into pieces during the cooking process (it took the shank in this round about 1.5 hrs). You want the meat to be somewhat pliable but not super soft yet so that the pieces don't dissolve into pulled pork

9. Meanwhile, peel beets and cut each of them into halves. Divide the halves and cut half into small, thin pieces or throw into food processer and cut the other half into rough cubes or matchsticks (you could do one or the other but having both makes the texture more interesting)

10. Throw the beets into the pot

12. About 30 mins after the beets have been added, taste the broth. If your beets are really shit then you can add sugar or prunes here to sweeten it . Otherwise adjust your salt, spices, vinegar, etc. if you need to

13. Meanwhile, cut carrots into matchsticks or shreds or throw into food processor and cut the reserved half of the onion once through the middle, then crosswise into thin slivers

14. Toss the carrots and onion into the pot after the beets have been in there for 40-60 mins

15. Dice the cabbage half into squares or cut in small thin slivers.

16. Add cabbage to pot after carrots and onion have been in there for about 15 mins

17. Cook soup for 10 more mins, adjust to taste again if you need to

18. Serve with dill (can sub parsley), sour cream or w/e, and bread

There’s a meme making the rounds again comparing the amount of food you can get from KFC for $20 and the amount of food you can get from the grocery store for the same price. The implication is that stupid, poor and lazy people are throwing their hard-earned tuppence away on fast food when they could be cooking at home, being healthier and richer in the process.

Give me an absolute break.

The basic premise of the meme is correct, and by basic I mean whoever made it had half a thought and didn’t bother with the rest. It IS cheaper to cook at home than get most take-out… in the long-term. A recipe is far more than the ingredient list, and things like utensils alone can make what seemed like a simple, cheap dish into something more costly than going by the drive-thru would have been.

Cooking is not just a trip to a grocery store. You need a basic set of cookware for starters. I’ve been on a $70 Tools of the Trade set for more than a decade, and trust me, it really wants to retire. You’re going to need some knives for chopping, butterflying, mincing, etc. The low-end of those starts at $20, but they are absolutely essential. Of course, you’ll require a cutting board as well.

These things add up quickly. The dish in the headline picture is my take on the basic the McCormick Rosemary Chicken and Red Potatoes recipe. It’s cheap enough and easy as pie, but do you have a 5 quart mixing bowl? You need one if you don’t want to be chasing escaped potatoes all over the kitchen. Another question, do you have a 15x10x1-inch baking pan, heavy duty foil, and cooking spray? All this just added another $20 onto the price of a meal if you don’t have them. The McCormick’s recipe is at least kind enough to recommend garlic powder rather than fresh garlic. Most recipes not put out by spice companies don’t. Better learn the fresh-to-powder ratio or buy a press. That’s another $8. Over time, this even outs, but setting up a working kitchen can easily cost as much as a used car depending on where you start from.

As the primary cook and grocery person in the family, I’m very used to poverty substitution games, which I am slavish to even when money isn’t tight because it’s become second nature. You swap vegetable oil for olive oil, water for stock or broth, table salt for sea salt, etc. All of it in an effort to shave just a few more dollars off the grocery total, and all of it produces a slightly lesser version of what you’re hoping for. That’s if it even comes out good and you’re not forced to order an emergency pizza to cover a cooking goof.

Now, these days for me, cooking is absolutely cheaper for virtually anything. I’ve got nearly two decades of pan, utensil and spice acquisition to prep for. If I want to make turkey chili some night, I can probably do so for less than $2 a serving because odds are my spice rack is full and I have everything else I need ready to go. Again, the chicken pictured at the top? All I had to buy was the meat and potatoes. Everything else was handy because I’ve bought it piecemeal over the course of years. If you’re observant about sales and coupons, good at meal prep and have a fair-sized freezer, you might not even need to go buy those. Alton Brown has given me a lot of good advice, but the best is still “freeze the ingredients you don’t use.”

But that brings us into a final discussion: time. You know why people go through KFC? Because, in terms of total resources it is the most efficient family meal you can provide in a 20-minute timespan. I have three fried chicken recipes. Most of them require at least an hour or more including store and prep time. Time is, well, not money, exactly, but it is something that is precious and in short supply when you’re coming home at 6 p.m. on a Tuesday.

Let me make something very clear. I love to cook, and it is a handy way to save money. That said, one of the ways we make that happen is that I work from home within hiking distance of the grocery store. I can pull myself away from an assignment and go get whatever we need for a spinach quiche whenever I want. If my wife, who works 12-hour shifts at the hospital and often doesn’t get home until 8 p.m., were doing this without me, I imagine there would be a lot more KFC in my daughter’s diet.

Everyone should learn to cook. It’s an essential skill, but the answer is way more complicated than “just cook, you lazy poor!” I’ve yet to buy a single recipe book that didn’t take at least one $20 purchase for granted as they casually told me to run something through a food processor. Cooking costs, and that’s one of the reasons some tired parent working two jobs stops by McDonald’s on the way home for the cheapest, most nutritious food in human history.

JEF ROUNER (not cis, he/him) is a contributing writer who covers politics, pop culture, social justice, video games, and online behavior. He is often a professional annoyance to the ignorant and hurtful.

i love instagram reels pic.twitter.com/olPTnpeBfv

— P.E. Moskowitz (@_pem_pem) November 12, 2023

This is her:

#relatable:

This dish was served during the coronation of William the Conqueror's wyf. Will reportedly liked it so much that he ordered it to be served at coronations in perpetuity, which obviously didn't happen LOL .

I followed the recipe on the Wikipedia page with some minor totally canon modifications based on a similar recipe or personal preference.

Verdict: Despite its appearance, it's surprisingly really good and I'll definitely be making it again. I'd serve it to someone with an upset stomach or hangover with the vinegar and rosewater greatly reduced or omitted.

Recipe:

• Roughly 2/3rds container of almonde mylk

• About a cup or so of pinot grigiot

• Chicken stock cube

• roughly 2 inches ginger, minced

• Crushed clove garlic

• 6 small boneless skinless chicken thighs (equivalent to 4 burger chicken thighs)

• small fistful of pine nuts

• roughly 2 tbsp ground blanched almonde (I used a spice grinder on some slivers)

• 1/2 cup arborio rice, can sub with any rice and it'd work

• mace to taste (can sub w nutmeg)

• ground cloves to taste (be careful)

• roughly 1 tbsp sugar (I'll use less next time)

• roughly 2 tsp white vinegar

• ginger powder to taste

• dash rosewater

1. Pour wine and almonde milk into pot with mace, cloves, stock cube, garlic, sugar, minced ginger, and pine nuts and bring to boil

2. Add thighs

3. Mix ginger powder and vinegar and set aside

4. Simmer chicken for about 40 mins, stirring occasionally

5. Wash rice and add to pot, simmer for about 20 more mins.

6. Add ground almond to pot and simmer until it's thick to your liking. Check and stir more frequently so it doesn't burn

7. Once thick enough, stir in vinegar incrementally (taste to make sure you're not going overboard) and add a dash of rosewate

8. Adjust spices, almonde mylk, and wine to taste throughout the cooking process (just be careful with the sugar and mace)

9. Serve, optionally with bread

Don’t forget the difference this #Thanksgiving.

Choose compassion this year, have a #vegan roast. pic.twitter.com/G3HUGJhCTr

— PETA (@peta) November 22, 2023

Every peta tweet I've clicked is 99% rage in the replies and I one day aspire to have that level of mastery over internet plebs

https://www.facebook.com/story.php/?id=219551528990955&story_fbid=1389407262005370

Ok A she’s my new favorite person and B this is what irl tradwives are but nobody is ready for that convo. Sorry bro she’s probably not some ethereal size 0 walking through a field of sunflowers pic.twitter.com/KQWgMCNigz

— Saint Q 🏙️💫🌊👽🛸 (@SaintQ92) November 29, 2023

Internet vids are a great way to get folk to post their:

Internet weirdos are creepily into her personality:

Jesus at this point just sexualize her instead you friendless losers:

Seriously you all need to touch grass:

Thankfully a real tradfood consumer interrupts this wholesome nonsense:

These folk argue for a while.

8lb of crab

Changes:

• ancho instead of cayenne (not bad, but inferior I think)

• no corn (I prefer it with but it's not huge)

• jalapeño instead of habanero (not spicy at all instead of too spicy, unable to find a happy medium. less habanero next time maybe)

• smoked paprika (unsure of results, will try again next time when I use cayenne instead of the ancho)

Overall is still excellent though

That's all thanks

Back to bed time. Night night everyone.

https://rdrama.net/h/food/post/240460/what-did-mcdonalds-mean-by-this

Thank you to @PrettyKitty for alerting me to this delicious burger. You made this all possible

The burger is plated in a unique Double Big Mac Box with purple accents. It's barely able to contain the juiciness of this treat.

This monster was a bit intimidating if I am being honest. Smells a bit beefier than a normal Mac and i believe that is some grilled onions placed between the stacked patties. I was originally a bit disappointed it wasn't a bit more sauced, but that proved to be a non issue.

It was much easier to bite than I anticipated. This burger is much better than a normal Big Mac. The Double provides a much beefier taste without changing the tried and true thin patty texture that I prefer. The Meat:Cheese:Veggie Ratio is spot on here. More sauce would have ruined the delicious beefiness produced by this burger and made it a mess to eat.

The onions between the patty really do it for me. Not 100% sure they are grilled, but I am guessing they are. Once again, it's just setting itself miles ahead of the normal Big Mac.

Considering that the Big Mac is already one of the best and most iconic fast food burgers in the entire world, it's impressive how much the scientists at McDonalds were able to add to this classic without significantly changing the basic recipe. The Double Big Mac is a hard hitter with heavy flavor, but it's not messy and it's easy on the mouth to chew. Even as I type this, the delicious mixture of beef, onions and Mac sauce lingers in my mouth.

The Double Big Mac is unapologetically a

It's not every day you improve a classic in every way while retaining all the elements that made it great. McDonald's knocked it out of the park with this one. Highly recommend you get one for lunch or dinner today.

Edit: I have been informed that the onions are in fact not grilled. They are still delicious though