Don Gorske started eating them in 1972 and continues to do so. He will buy 6-8 at a time twice a week (at the same McDonald’s franchise) to save on gas. He’s kept all boxes and receipts, which I suppose are what you’d need to apply for and maintain a Guinness Record.
Emphasis mine:
Seriously, if you have five minutes, give the whole video a watch. Even if the idea of eating Big Macs every day isn’t for you, there’s something to be said for Gorske’s power of persistence and the joy he finds not only in his routine but in being himself. Sure, it’s not necessarily the noblest of records, but at a time when people are winning medals for artistic swimming and table tennis, who’s really to say which feats are more notable than others?
Two things:
I don’t get why the author doesn’t consider Artistic Swimming and Table Tennis ‘real’ sports. In which Universe are either ‘easier’ than hoovering two Big Macs™ a day? Am I Shapiro-ing this? I think I’m Shapiro-ing this.
I hope Mr. Gorske donates his body to science so we can have a collective appreciation of the limits of trauma and duress our digestive systems can handle 🍔🍔🍔
“Garlic is divine. Few food items can taste so many distinct ways, handled correctly. Misuse of garlic is a crime. Old garlic, burnt garlic, garlic cut too long ago and garlic that has been tragically smashed through one of those abominations, the garlic press, are all disgusting. Please treat your garlic with respect. Sliver it for pasta, like you saw in Goodfellas; don’t burn it. Smash it, with the flat of your knife blade if you like, but don’t put it through a press. I don’t know what that junk is that squeezes out the end of those things, but it ain’t garlic. And try roasting garlic. It gets mellower and sweeter if you roast it whole, still on the clove, to be squeezed out later when it’s soft and brown. Nothing will permeate your food more irrevocably and irreparably than burnt or rancid garlic. Avoid at all costs that vile spew you see rotting in oil in screw-top jars. Too lazy to peel fresh? You don’t deserve to eat garlic.”
Note that you can certainly burn them. That’s not ‘cooking’, however. The key here is that mushroom cell walls are composed of chitin which is far more heat-stable by virtue of the structures it forms, compared to pectin which is what you’d find in veggies1.
In this video, Dan Souza explains all this and does something quite surprising when cooking mushrooms: He sautés the mushrooms in water to ‘collapse’ them prior to cooking them in just a teeny bit of oil (and the usual salt, pepper, butter, and herbs.) Amazing.
You’ll also find chitin in the “exoskeletons of arthropods, such as crustaceans and insects, the radulae of molluscs, cephalopod beaks, and the scales of fish and skin of lissamphibians.” Leave it to fungi to be weird 😍🍄 ↩︎
I remember the very first burrito I had in the Mission District in San Francisco. My friend warned me that it would be “around the size of your forearm” and that, if I tried to finish it in a single sitting, I would be an idiot. It was, I did, I am 🙏
i do not fuck with any burrito without heft. if your shit is convenient and portable, take it elsewhere. i want a burrito that is burdensome. unwieldy. when i raise it to my mouth, i should feel the weight of the mistake i am about to make. no child should be able to eat this.
if your burrito doesn’t make me hate myself both physically and spiritually, what’s the point? grow up. don’t waste my time.
I think my job doesn’t have an end goal. Words like “finished” or “complete” don’t exist. We do our best with today’s menu and entertain our guests. That’s all for today, it’s repetition.