Fast Food

Carl’s Jr. Made An In-N-Out Inspired Burger And We Ate Both Side-By-Side


Carl’s Jr. announced they’re serving a new burger called the California Classic Double Cheeseburger. When I first heard the news, I thought: “Cool, another avocado-packed California burger.”

When I saw the ingredients listed that I realized I had seen this burger before. The California Classic had two beef patties, cheese, grilled onions, thousand island dressing lettuce and tomato. It’s pretty much a Double Double from In-N-Out. We had to check it out for ourselves.

I grabbed fellow Foodbeast writer Evan, an avid fan of In-N-Out, and we cruised to our nearest Carl’s Jr. to pick up the California Classic. The burger cost about $2.70.

Then, we swung by the In-N-Out down the road to grab a Double Double. OK, before you scroll down any further, take a second to picture two burgers made with the exact same ingredients and assembled almost the same way as one another.

They’d have to look pretty identical, right?


Guess not.

Since Evan pretty much crushes In-N-Out every week, I thought he’d be the perfect candidate to try the California Classic and compare it to the Double Double.

On the first bite here’s what he thought of the new Carl’s Burger:

Tastes like fresh beef, nice cool tomato, not really getting onion. [Finds some onion] Grilled onions, OK. Thousand island is really similar to In-N-Out. Not as much cheese as a Double Double, but it’s still pretty good. Cheese is not as melted as a Double Double.

Now, it was time bite into In-N-Out’s iconic double-patty cheeseburger.

Noticeably way more cheese and layers of onions on the Double Double and it’s also stacked a little differently. Lettuce and tomato, balanced perfectly. The flavors of the onion comes out way more in a Double Double. The cheese is overpowering, but in a good way. The onions are the number one thing. I cannot describe how good they taste.

“Nothing beats a Double Double,” Evan concluded.

While the Carl’s California Classic can’t hold a candle to the Double Double, it’s still actually pretty good for a fast food burger. Think Jack in the Box’s recent Buttery Jack burgers. Not something we’d crave, but something that’ll do in a jam.

For about $1 less than the Double Double, the California Classic could be a quick pitstop to satiate your hunger, especially if you need to get through the drive-thru line at In-N-Out.

Packaged Food

Bite-sized SPAM JERKY Is Coming To Grocery Shelves Near You


When we start snacking on bits of Spam, we get dirty looks. When Hormel Foods Corp. releases Spam Jerky, however, it’s “innovative.” Really though, this is awesome news.

The dried meat bites will be available in three flavors: Bacon, Teriyaki and Classic. In an effort to keep in pace with the consumer base, Hormel plans to focus on innovation rather than imitation.

If innovation means chopping up pieces of dried Spam and serving it ready-to-eat in a snack pack then we’re all for it. Look for the Spam Snacks to hit stores this summer at selected supermarket regions.

Hormel also presented a line of Turkey Breast Sticks. They’re probably a much less saltier alternative.



9 Classic Foods You Had No Idea Were Actually Mistakes


It may be impossible to believe that some of the most iconic snacks were actually just kitchen flukes and accidents. But, these clumsy and creative chefs were more than able to turn their mistakes into masterpieces. Here’s a delicious history lesson that will change the way you see your favorite foods.


Chocolate Chip Cookies


One day in 1930, the Whitman Massachusetts Toll House Inn owner Ruth Wakefield ran out of baking chocolate for her locally famed deserts. Luckily for us, Ruth decided to get creative and tossed a bar of Nestle semisweet chocolate into her batter.

The resulting chocolate-chunk cookie received incredible popularity. Ruth sold her recipe to Nestle (hence “Nestle Toll House”) in exchange for a lifetime supply of chocolate. Sounds reasonable to me.




John Montagu, the Fourth Earl of Sandwich in the 18th century, was immersed in a heated game of cards when lunch time happened to roll around. John, lost to the competitive, merciless animal within him didn’t want to be bothered with eating with a fork and knife so he requested that he be brought a piece of meat in between two pieces of bread.

His laziness, in fact, changed the fate of the world.


Cheese Puffs


The Flakall Company of Wisconsin was known in the 1930’s for crushing grains for animal feed. Edward Wilson, an employee at the company, noted that they would use moistened corn kernels to keep the machine from getting too clogged up.

Due to the heat of the heat of the machine, the moistened corn meal would bake off into little puffy ribbons that hardened when the cool air hit them. Edward thought these puffed corn kernels looked like a great snack food, so he took them home with him and added some oil and seasonings, thus creating the cheese puff.




In 1943, Ignacio “Nacho” Anaya was the maitre d’ at The Victory Club, a restaurant in Mexico. One day, Nacho was faced with the task of feeding 10 hungry military wives passing through his restaurant. He got creative and used a bed of tostadas with melted cheese and jalapeños, served to the ladies and deemed, “Nacho’s Especiale” or “Nacho’s Special”.


Potato Chips


Ironically enough, the potato chip was invented by a chef named George Crum after a customer sent back an order of fried potatoes that was allegedly “not thin enough.” George became spiteful and cut the potatoes as thin as he could, resulting in the potato chip we know (and eat too many of in one sitting) today.




Back in 1905, 11 year old Frank Epperson left a soda out on the porch with a stick resting in it. Overnight, the soda had frozen with the stick standing upright. Years later, Frank applied for a patent for his invented treat, originally called the “Epsicle.”

Learn to make your own here.


Ice Cream Cones


It is not widely known that the invention of the ice cream cone was actually adorable. At the St. Louis World’s Fair in 1904, an ice cream salesman ran out of bowls. So, Ernest Hamwi, who was running a Syrian-inspired booth next to him, decided to roll up some of his pastries, called zalabia, to help out his neighbor.




The Slurpee draws its origins from a Dairy Queen in Kansas City the late 1950’s, owned by Omar Knedlik. When Omar’s soda fountain broke, he began to put soda bottles in the freezer until they were partially frozen. They quickly became very popular, as customers would specifically request the “pops that were in a bit longer”.




Way back in 5,000 B.C., people would transport animal milk by putting it in sacks made from animal stomachs. The acidity and bacteria from the stomachs would cause the milk to curdle, thus forming yogurt. Maybe try not to think about this too much while enjoying a yogurt parfait.

This Article written by miafalcon by Spoon University


The All-Too-Typical Customer

I have these rad little calendar pads on my desk, and I never tear them off. So they get backdated months at a time; today I changed that. I came across this one and thought it was classic. If you have ever worked at a restaurant or any retail spot you can probably reference some kind of story to this. Don’t be that person, Don’t be a FOOD douche.


Red Robin: Classic Gourmet Burgers

Red Robin is definitely one of the first places I think to go to for a restaurant burger. All their burgers come with unlimited steak fries, and the taste is amazing. RR just recently added 2 burgers to their menu; The Sicilian Burger and The Blackened Bayou Burger, which are the two bottom burgers in the image above. Great additions to the already solid menu. Check out if there is a Red Robin near you!