Sure, the fast food industry has recently spurred non-fiction books, documentaries and plenty of investigative
journalism, but fan fiction? In a similar vein to the LiveJournal community of McDonald's employees, here's an LJ community
composed solely of fan fiction based around the
McGriddle breakfast sandwich. Really. There's some sci-fi, some suspense, even McGriddle haiku and jokes. For instance:
"Q: What do you get when you line up 8 McGriddle Breakfast Sandwiches in a row? A: MMMMMMMM!" I also
particularly enjoyed the short story involving the Hamburgler reflecting on his past while "Lying in his cell,
doing a "dollar value menu" upstate."Posts with tag breakfast foods
McGriddle fan fiction
Sure, the fast food industry has recently spurred non-fiction books, documentaries and plenty of investigative
journalism, but fan fiction? In a similar vein to the LiveJournal community of McDonald's employees, here's an LJ community
composed solely of fan fiction based around the
McGriddle breakfast sandwich. Really. There's some sci-fi, some suspense, even McGriddle haiku and jokes. For instance:
"Q: What do you get when you line up 8 McGriddle Breakfast Sandwiches in a row? A: MMMMMMMM!" I also
particularly enjoyed the short story involving the Hamburgler reflecting on his past while "Lying in his cell,
doing a "dollar value menu" upstate."Who puts the crunch in cornflakes?
Scientists have answered one of the great unsolved problems of the age
- they have found the secret to the perfectly crunchy cornflake.
French boffins down in Nantes have looked at the the cornflake’s 'alveolar structure' (whatever the 'ell that is!) and have identified the factors affecting its crunchiness. They also used a 'pioneering mechanism' to test the acoustic performance of the 'crunch' and discovered the exact sound that gives the most satisfactory noise when eaten.
Comparing why the Argentine Plata corn stays flaky when most European varieties do not, they found that crunchiness depends not so much on the manufacturing method as on the 'alveolar structure', in particular the 'interface between proteins and starch'. Professional tasters decreed which flake made the most satisfying sounds in the mouth, and which went soggy in milk and stuck to their palates. Terrible things soggy cornflakes. Keeps me awake at night.
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