we are a fast food nation

Coming soon in theatres worldwide is Fast Food Nation by Richard Linklater, who created some of the first talky movies I thoroughly enjoyed: Before Sunrise and the experimental animation, Waking Life, and who actually said, “My plan B has always been to make a film about people who talk a lot.”

In any case this newest project is based on a book that goes deep into the world of fast food (as opposed to slow or soul food?), exploring the nitty gritty of its underbelly: what goes on behind closed doors, how raw products turn into burgers and fries, and the dirty magic that makes sure it happens.

Recently read an article on Askmen.com that spilled some of these industry secrets: The flavor in the fries is not potato — it’s meat; There are animal by-products in the milkshakes; There may be beef in your chicken; The guy who made your burger may not have washed his hands after using the bathroom; Fast-food meals contain common food allergy ingredients, but they don’t tell you which ones; Fries are not made from 100% potato.

Personally I’m not a fan of fast food (i.e. I don’t crave for it), but without intending to, I’ve used McDonald’s menus as a recent cultural gauge of sorts:

Beer on the Madrid menu shows the Spanish outlook on alcohol (it’s certainly a staple!) but the variety of salads and yogurts also implies a preference for “healthy” fast food.

The Malaysian menu is more or less the same as ours, with a Cheeseburger De Luxe similar to Jollibee’s TLC. One noticeable addition to the menu: Beef and Egg Burger that looks like it has mayonnaise.

In Malaysian KFC, mayonnaise is used in place of sour cream as dip for potato wedges. Reminds me of that same switch to mayo for the Chicken Baked Roll in Pricesmart outlets, a cost cutback which annoys me to no end.