Big Mac

I didn't choose for it to happen this way, but I had my very first Big Mac yesterday, April Fool's an' all.

I blame it on The Food Channel: some program illustrating grotesque things people put between buns a la the bastardization of bao known as...well, the name escapes me, but it's basically fair food where they insert flash frozen protein pieces slathered in sweet glop into teflon buns. Mmmm! It's a "meal" on the go!

They broadcast a quick smidge of the Big Mac which actually made it look edible...

I'm a relative minimalist...and I do dig McDonald's sometimes...I just don't enjoy burgers stuffed with crap...when I order there it's a subtractive process...I'm so not their demographically-massaged constituency

Now...I know why...

...I'll give the Big Mac this: it actually was digestible in a once-in-a-blue-moon fashion(if I went off my meds instead of stabbing and stuffing hitchhikers in the crawlspace I might just order another of these)

there's the fluffy, steamed bun, the crisp pickles, the crunchy lettuce, the "meat"

Ah hah!

I hate sweet burgers! I enjoy ketchup on my fries(alas poor beef tallow no more). It's not that I dislike mayo, and catsup, and American cheese(well...American cheese walks the line)...it's that I don't grok that sugary glop on my burger. And to pair(overload) a ketchupy burger with ketchupy fries...

...the first few bites weren't bad, but after awhile it was just too much...like dipping a burger in syrup

so...Big Mac, I'm happy I tried you if only because you helped me elucidate just why exactly I prefer my burgers mustard+veg+meat only...

If you're going to eat at McDonalds the double cheeseburger is where it's at. There's a huge older thread on chowhound about it that discusses the qualities of what makes it so great.

About once/year I crave a Big Mac. That's the only thing I ever got at McD's as a little kid. Those fries cooked in tallow were so much better than the current ones. Once in a while you'd get a limp undercooked one. Those were my favorite.

teatpuller wrote:About once/year I crave a Big Mac. That's the only thing I ever got at McD's as a little kid. Those fries cooked in tallow were so much better than the current ones. Once in a while you'd get a limp undercooked one. Those were my favorite.

backstory: the s/o was like, "you!? want a Big Mac!?...how long have we known one another and you've never had one!?"

and, I sheepishly replied..."yeah...do you mind stopping for lunch?

so he did the Filet o' Fish and we both got fries

and went, "ehhhh...so much better with Beef Tallow!" Arghh! McDonald's!

I swear I couldn't salt them enough...any salt I sprinkled upon those sad, pallid things got sucked into some alternate universe where fries are crispy and well-seasoned(maybe BK).

So...Big Mac...not my thing, but I wouldn't say no, exactly...it's a gateway drug?

jpschust wrote:If you're going to eat at McDonalds the double cheeseburger is where it's at. There's a huge older thread on chowhound about it that discusses the qualities of what makes it so great.

I agree. A couple times a year I have to sate a McDonalds craving, and the double cheeseburger is what I almost always get (with the occasional 1/4 lber). And at 99 cents plus tax, how can you go wrong?

I always get an upset stomach when I eat McD and I don't know why. My dad credited it with getting him thru chemo (there was one right across the street inside the children's hospital).

What makes double cheeseburgers better than a double quarter pounder, (which is my drug of choice about twice a year.) ?

stewed coot wrote:What makes double cheeseburgers better than a double quarter pounder, (which is my drug of choice about twice a year.) ?

different meat/bread ratio.

McDonald's is spicing up its Big Mac. The fast-food chain is testing a Sriracha Big Mac in 126 stores in central Ohio starting today, a possible prelude to a nationwide rollout.

The Big Mac sandwich, which will be sold through the end of 2016, is topped with McDonald's signature “Big Mac special sauce” infused with Sriracha, the fiery red Asian chili that's become ubiquitous around the country amid demand for bolder flavors.

http://www.chicagobusiness.com/article/ ... ha-big-mac