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Weekend Roundup

12 Finger-Lickin’ Facts About KFC
When Colonel Sanders sold the company, the gravy changed. “Let’s face it, the Colonel’s gravy was fantastic, but you had to be a Rhodes Scholar to cook it,” a company executive told The New Yorker in 1970. “It involved too much time, it left too much room for human error, and it was too expensive.” So the recipe was changed to the cheaper—though admittedly inferior—gravy they serve today. [Mental Floss]

Burger King’s “Crown Standard” High Quality Commitment
Burger King is newly committed to…high quality? It would certainly be the first time. [GrubGrade]

Why It’s So Difficult for McDonald’s to Make Burgers from Fresh Beef
The big news this week was McDonald’s commitment to using fresh beef in, um, I guess some of its burgers. In at least some places. Here’s why the challenge of rolling fresh beef out to 14,000 restaurants is proving so difficult. [Quartz]

Yale Students Think They’ve Found a Natural Cure for Hangovers
Natural hangover cures are everywhere. Leave it to a couple of Yalies to figure out one that actually works. [Extra Crispy]

Could You Keep Up With Gordon Ramsey?
Finally, to round out the weekend, check out this video of a guy named Shane, cooking alongside Gordon Ramsey and somewhat hopelessly trying to make crab cakes. It’s endearing and heartwarming and that’s the kind of stuff I like to see on a Sunday because I’m all sentimental like that. [Bon Appetit]

 

Written by Malcolm Bedell

Malcolm is the author of "Eating in Maine: At Home, On the Town, and On the Road," as well as a frequent contributor to Serious Eats, Down East Magazine, The L.A. Weekly, The Guardian, The Huffington Post, and more. When not poisoning his body with garbage and then posting sardonic commentary about it on the Internet, he also owns and operates the 'Wich, Please food truck, named Eater.com's "Hottest Restaurant in Maine" for 2015.

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