I use to love working and eating at my uncles restaurant in Puerto Rico. Nothing like eating home made meals and snacks. Their sandwiches were the best in town and to be honest I have yet to find a place here in the US that can equal them. My mom was the cook, she is the best. Her cooking is not the kind where you have been eating it since you were born so it tastes good but terrible to others; trust me I have tried those before. Her cooking is that of everyone liking it. She’s got this magic touch when it comes to food. She makes everything from scratch like the “good old days”.
I was born in the US and though I love my mom’s Puerto Rican dishes I’m a sucker for pizza, hotdogs and burgers. KFC, McDonalds and PizzaHut are my second homes. But thru out the years things have changed quit a bit. It amazing to see who works for what company now a days. How many here can picture a scientist getting a job at McDonalds? Or Burger King, or KFC? What ever happened to the chefs that made the meals? What ever happened to home made cooking? We now depend on the scientific studies and testing of scientist to get a taste of the latest burger from McDonalds. Who would have thought a science major would yield a job at McDonalds? I seriously doubt students go to college with the intentions of finding a job at a fast food restaurant. But here they are, scientist/chef. It’s nice to know that I will always get that same 2 grams of salt and 1 gram of pepper on every burger. That to add more flavor would ruin the meal.
This kind of information can actually be a good thing. It makes me wanna think twice about eating in a place where every gram of salt, pepper and other seasonings is precisely measured, by a scientist and not a chef. I guess you get what you pay for. You want cheap, McDonalds will make sure not to waste a gram too much to save you money. Blah, the thought of my burger being created the same way my cleaning supplies are makes me wanna puke. May as well call the place Mcticus-Donalsticus.