unorthodoxchef

Many years ago, as I was reminded yesterday when I turned 32 years old, I was a member of the girl scouts. One of our field trips was to a McDonald’s in Ohio where we were given the grand tour of the restaurant and we were given a first hand look at what it takes to make a Big Mac and what makes it so unique.

The McDonald’s Big Mac consists of  two 1.6 oz beef patties, special “Mac” sauce ( Thousand Island dressing⁾, iceberg lettuce, American cheese, pickles, and onions, all served on a three part sesame seed bun. Hmmm, I want one right now.

Over the years, the Mac has gone through many stages  and variations. Of course, when it comes down to it you just can’t beat the real thing.

The Mega Mac

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The Mega Mac  has 4 1.6 oz beef patties and an extra slice of cheese.  It’s available in China, Ireland, Serbia, Japan, Turkey, Malaysia and Thailand, however it was discontinued in Australia, New Zealand and the United Kingdom, with limited availability in the United States and Canada.

 Monster Mac

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Here’s a heart attack waiting to happen.  The Monster Mac consists of 8 1.6 ozbeef patties and extra cheese. Discontinued in Germany.

Mckinley Mac

The Mckinley-Mac is made with two quarter pound patties. The Mckinley Mac was named after Mt. McKinley in Alaska, and also as the Bigger Big Mac, which is sold as an LTO product to celebrate the 2006 FIFA World Cup.

 Maharaja Mac

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Due to the large Hindu population in India, the Maharaja Mac was made with lamb instead of beef. However, it had now changed to chicken.

The Big Mac Wrap

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This new concept of a Big Mac wrapped in a soft flour tortilla in place of a hamburger bun is available in all Canadian McDonald’s locations, although Eat Me Daily reports that the wraps are also being tested in Houston, Phoenix, Milwaukee, and Michigan City. 

Mega Tamago

In Japan, there was a version with egg, called the Mega Tamago. This recipes called for the drop of one patty, with the trade up of an egg. It has since been discontinued and I have to say I’m glad.

There is no recorded history of the age of cheese; however it’s believed that cheese originated in the Middle East or Europe. Archaeologists have found evidence of cheese making in Egyptian tomb murals, dating back to 2000 BCE, however their findings were never conclusive.

The earliest cheeses were likely to have been quite sour and salty, similar in texture to rustic cottage cheese or feta, a crumbly, flavorful Greek cheese.

It is possible that milk was left in a food storage barrel, made out of the stomach of an animal, and it turned into curd and whey by the rennet. When individuals realized that by adding salt to the curd the result was a more solid texture, they kept the tradition going by adding the rennet deliberately.

By Roman times, cheese was an everyday food and cheese making was an art. However, I don’t think they ever planned for it’s purpose to be purely decorative. This is what has happened now a days. More so than not, we are accustomed to seeing carvings of cheese, as opposed to the simple cubes accompanied by an assortment of crackers.

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Cheese carver Troy Landwehr brushes oil off a rendition of the signing of the Declaration of Independence carved out of 2000 lbs of cheese in New York, July 3, 2008. REUTERS/Lucas Jackson

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This cheese sculpture of part of Cardiff Castle has been made to highlight its new status as host to the Great British Cheese Festival, on 27-28 September. Cardiff sculptors Ice2Art made it from a 2m x 1.5m block supplied by Carmarthenshire Cheese and Dairy Farmers of Great Britain. A time-lapse film showing its creation can be seen on You Tube at http://www.youtube.com/BritishCheeseFest.

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glitter-graphics.com

Wow, I am truly touched and very surprised that I won this award. I was sitting at school studying for my history class, and I just happened to check my email. I thought it was a mistake honestly. I thought, did I get someones monthly payment by accident?

Then I checked the blog, and there was a screen-shot of Unorthodox Chef. I am so thankful and I can’t tell how much the award means to me. This has a been a very tough  couple of years for me, and the money is being used #1 for a nice dinner out, and #2 for my electric bill. No joke! lol

I wanted to thank everyone for visiting, Today.com editors for being gracious and always willing to help, and I would like to thank Ueba.com and The Presurfer , who are great supporters of my blog.

I love Today.com

Honorable Mentions:

http://ueba.net/

http://www.mibrujula.com

http://therumpus.net/

http://www.suprmchaos.com

http://oink.elrellano.com/

Lauren