Fast food cravings

Every once in a while, I get this inexplicable craving for McDonald’s.  The thing that stops me is the memory of the acute physical reaction that I get about five minutes after eating it, which is a lovely combination of nausea and feeling like my stomach is full of golf balls. 

I usually crave very specific things at McDonald’s.  Sometimes it’s the pickles on the cheesburger, sometimes it’s a hot fudge sundae (my God, do you know what they add to the ice cream to make it soft serve?) and more often than not, it’s a Filet-O-Fish.  Most people think that’s weird, but it’s what my parents got me when I was a kid, and that branding experiment sure worked on me.

Thankfully, the craving usually passes and I can be rational about the whole thing. 

I’ve also really been craving an A&W Teen Burger lately.  That can probably be remedied by a trip to Vera’s Burger Shack.

Published by: Eagranie

7 years as a chemist + 9 months of culinary school + 2 years as a pastry chef & chocolatier + a lifetime of writing = this blog. This blog won't always be about chocolate, but it will almost certainly be about food. The name of the blog is a triple play on words. 1. It's a nod to my training as a classical pianist. Among other fantastic accomplishments, J.S. Bach combined technical prowess with artistic inspiration and penned the 24 preludes & fugues that make up The Well-Tempered Clavier, Books I and II. 2. In order to behave properly, chocolate needs to be tempered. In a nutshell, tempering prompts the chocolate to assume its most stable crystalline form (beta prime, if you're interested) so that it is shiny, snappy, and as stable as it can be. 3. Depending on my mood and how we meet, you might agree that I'm well-tempered. Or not.

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