McDonald’s of the World: McRib in the USA

Ladies and gents, I would like to present to you the first foreign guest post on BaconTunaMelt. Mr. J P Hays kindly offered to add another notch to our McDonald’s of the World belt, featuring the good ole US of A. Read on as he tells us about the mouth-watering and artery-clogging selection from the fast food capital of the world (there’s no denying it).

*content and all photo credits go to Mr. Hays.

McDo - USA
Greetings, Nomsters! I am J P Hays, and I am going to be a contributing blogger here.  I am an American traveler who loves computers, food, and all things Pinoy! Anyways, on to the nomz!
McDonald's U.S.A
What’s a good place to eat after having a bad day, and you’re in no mood to cook or throw a quick TV dinner in the oven? That’s right! Fast food places like McDonald’s! Nothing helps satisfy the soul and make you feel better like a nice cheeseburger, fries, and a soda.  Today, though, I wasn’t really in a burger mood.  I wanted something different.  Something saucy.  Something unique.

 Fortunately, McDonald’s is now offering their McRib once again.  They only serve it once a year, and when it comes out, people get excited.  I have never ordered it before, and I decided today’s my big day.  So I went up, and ordered one, as well as a medium order of fries and sweet tea.  The whole thing came out to $6.44 (or 278.35 pesos), which is fairly inexpensive for a dinner this size.
BTM's note: This reminds me of the old McDonald's over at BF Paranaque.
After fifteen minutes, my order comes, and I sit down and commence the nomming.  The McRib is a rib-shaped pork patty, coated in copious amounts of sauce, and topped with onions and two pickle slices, between a long, unique bun which I think is only used on this sandwich.
BTM's note: That's the stuff, America.

It’s a very different sandwich, compared to anything else they offer. The patty has a pretty good flavor, much better than the frozen rib patties you buy at the store over here. The sauce, on the other hand, is mild, and doesn’t have too much flavor. The onions give the whole thing a fresh taste with a good, onion-y bite, and the pickles give a nice tartness to finish things off. It’s good, but the sauce ruins it for me. After finishing off the McRib and eating some of the fries, I decide to tackle the sweet tea. [BTM’s note: I would kill an ant for this tea.]

BTM's note: Onions, YEAH! Ribs, EFFING YEAH!
The first thing I noticed with the tea was the sweetness.  Just like authentic Southern-style sweet tea, it definitely has a good amount of sugar in it.  The next thing I noticed was the actual tea flavor.  It had a great flavor, with some herbal notes, and almost a chocolatey aftertaste.  If you like tea, you’d love this sweet tea.  Unless, of course, you don’t like sweet drinks.

In conclusion, both items are pretty decent, and quite unique.  If the McRib had a better sauce, I would go for it more often, and the sweet tea’s good for a quick, refreshing drink that isn’t soda.  If you ever go to America, I would recommend trying both.  That is, of course, if you are here when the McRib returns.
Maybe I should try making my own McRib one of these days… (cue ominous lightning)

Maagang Maligayang Pasko!

It’s but 20 days until Santa comes shimmying down every chimney top to bring a special little present  for every hopeful little boy or girl in the world. By this time, the bells are ringing, children singing, and all is merry and bright. (10 cookies to whoever can guess what song that’s from without having to Google it)

Back home in Manila where this holiday is celebrated more than any other, besides ringing bells, singing children, and everyone being merrier and brighter than usual, I bet the parols are lit, hundreds of pigs are ready to become lechon, tables are set up for several rounds of mahjong or bingo all over town, all adding up to the festive mood.

Parol! Photo credits at the bottom of the post.

For Pinoys, there’s nothing like Christmas in Manila. Why? Here we list a three (very) good reasons.

3. Simbang Gabi

This tradition has been around for as long as I can remember. It’s a 9-day novena that starts on the 16th of December and ends on Christmas eve. Hordes of Pinoys come flocking to church at ungodly hours (usually at 3am) to pay tribute to the birth of Jesus.

Photo credits at the bottom of the post.

Food stalls are usually set up outside churches, serving bibingka fresh off the oven, puto bumbong (I’m salivating just thinking about this glutinous, purple, buttery source of sinful but oh-so-worth-it happiness), puto, kutsinta, pancit, and many other delicious Pinoy nomz. Besides the mass, the Simbang Gabi has also become a way for people to come together and have a chance to bond over food and cheer.

2. Noche Buena

Christmas usually starts with everybody attending the Misa de Gallo or Christmas eve mass. After which, the whole family gathers to welcome Christmas with bountiful nomz and drink (and presents!), better known as the Noche Buena. This tradition is adopted from the Spanish culture but we do it our way, of course.

The Christmas table is usually laden out with different dishes, the centerpiece usually a lechon (roasted pig) surrounded by bowls of pancit, kare kare, menudo, mechado and a slew of other Pinoy specialties. After stuffing ourselves full come the presents and general merry-making (and more nomming).

And the top reason why there’s nothing like Christmas in Manila (or at least, according to me)?

1. Simply because it’s home.

And you know, corny as it may sound, home is where the heart is. Wherever you are, more than what you do, the success of any celebration depends on the people you’re with. And what better way to spend it than to be in the company of family, friends, and loved ones nomming more than you should, playing bingo or scrabble, talking until your throat is raw, and laughing to your heart’s content on Christmas day? (and then nomming some more)

Photo credits at the bottom of the post

So, I just wanted to greet you guys a maagang maligayang Pasko!

Photo credits here, here, here, and here.