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McDonald's//YouTube
McDonald's//YouTube

Introducing the Frork, McDonald's New Utensil Made from Fries

McDonald's//YouTube
McDonald's//YouTube

Lately, fast food companies have been serving their signature sandwiches with a side of self-aware satire. During the week before April Fool’s Day, for example, Burger King released a mock infomercial for "Whopper Toothpaste," which promised to give customers long-lasting burger breath. Now, Vocativ reports that McDonald’s has introduced a new custom utensil called the “frork”—a fork with French fries as prongs.

Unlike Whopper Toothpaste, the frork actually exists: It was designed to promote the franchise’s Signature Crafted Recipes sandwiches, which include Pico Guacamole, Sweet BBQ Bacon, and Maple Bacon Dijon. All three burgers have one thing in common: an abundance of messy toppings. (Check out the infomercial touting their “frork” below.)

“When savoring these recipes, there’s a hitch you just can’t ditch: the topping dropping,” McDonald’s pitchman (and infomercial superstar) Anthony Sullivan explains in the video. To ensure that no mouthful of guacamole, barbecue sauce, or Dijon is wasted, simply insert some fries into the silicon gadget’s slots, and use them to scoop or sop up the sandwich’s excess condiments.

“Will the Frork change your life? Probably not,” Sullivan says in the video. “Will the Frork improve your Signature Crafted Recipes eating experience? I mean, sure … maybe.”

Customers can snag their own free frorks, or a coupon for a free Signature Crafted Recipes sandwich, by calling 1-844-McD-FRORK. And on May 5, select McDonald’s locations around the country will distribute Frorks to customers who purchase a Signature Crafted Sandwich, while supplies last.

[h/t Vocativ]

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Chefs Launch World's Highest Pop-Up Restaurant at Mt. Everest Base Camp
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A touch of altitude sickness shouldn't stand in the way of a good meal. At least that seems to be the idea behind a plan to serve a seven-course dinner to trekkers at Everest Base Camp, the gateway for those planning to climb Mt. Everest in Nepal.

The four chefs leading this trip hope it will land them a new Guinness World Record for the highest pop-up restaurant on the planet, according to Architectural Digest. At the end of May, the chefs will take 10 people on an eight-day trek from the town of Lukla (at an altitude of about 10,000 feet) to Everest Base Camp (at 11,600 feet), all while foraging along the way for ingredients that can be incorporated into the meal. (For a true luxury experience, guests also have the option of traveling by helicopter.) The full package of flights, accommodations, and meals costs about $5600 per person.

After reaching their destination, trekkers will get to sit back and enjoy a feast, which will be served inside a tent to protect diners against the harsh Himalayan winds. Indian chef Sanjay Thakur and others on his team say they want to highlight the importance of sustainability, and the money they raise will be donated to local charities. Thakur said most of the food will be cooked sous vide, which allows vacuum-packed food to be cooked in water over a long period of time.

"The biggest challenge, of course, will be the altitude, which will affect everything," Thakur tells Fine Dining Lovers. "Flavor [perception] will be decreased, so we will be designing a menu of extraordinary dishes accordingly, where spices will have the upper hand."

This isn't the first time an elaborate meal will be served at Everest Base Camp, though. According to Fine Dining Lovers, another chef launched a pop-up at the same spot in 2016, but it presumably wasn't registered with the Guinness Book of World Records. Other extreme restaurants include one carved into a limestone cliff in China, one dangling 16 feet above the ground in a rainforest in Thailand, and one submerged 16 feet below sea level in the Maldives.

[h/t Architectural Digest]

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Do You 'Procrastibake'? You're Not Alone
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The urge to put off tasks until the last minute is often accompanied by a nagging sense of guilt about not being productive. A new trend tackles both problems at once. It's called procrastibaking.

As The New York Times reports, procrastibaking, or throwing yourself into a baking project to distract yourself from an impending work deadline, is popular among students, telecommuters, and anyone else with access to an oven and who needs a creative outlet divorced from their actual work. Preparing a difficult recipe with many steps may feel like a chore when you're making it for someone else, but when you're baking for baking's sake, the process becomes meditative. Procrastibakers often choose the most complicated recipes they can find: More time in the kitchen means less time spent thinking about their term paper (or bar exam, freelance gig, tax filing, etc.).

According to Google Trends, interest in the term procrastibaking first spiked in April 2010. The word gained momentum on university campuses. A writer named Gabrielle reports in a 2012 blog post for the online law student community Survive Law that procrastibaking and legal education go hand in hand, "because if you’re going to spend time away from the books, you may as well have something cool (and edible) to show for it." In 2014, the linguistics department at Monash University posted a blog detailing the connections between the word and the student tradition of bringing baked goods to meetings.

Today procrastibaking appeals to expert time-wasters of all ages and occupations. There are currently 26,585 posts with the hashtag #procrastibaking on Instagram—check them out if you need some inspiration for ways to push off your next project.

[h/t The New York Times]

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