40 Photos That Show How McDonald's Food Differs Around the World
Did you know that the well-known chain of McDonald's fast food restaurants has a familiar menu (in all countries where the company is present). Still, for each of the markets, it tries to make unique products designed for the specific food preferences of residents in one or another country. Therefore, a dish that you can meet in one country, you will not find in another day with fire ...
So it turns out that when we go abroad, we go to a familiar institution and try to order a dish we liked at home; it is quite possible, or rather, most likely, it simply will not be on the menu of a foreign restaurant, and in this case, we will try to explain it to an employee of a foreign restaurant that you want "shrimp roll," "big tasty" or another dish will just be a waste of time - you have to eat what they give, classic burgers and unforgettable "big mac."
Why Shrimp Roll can only be found in the Russian McDonald's, and what unique dishes are sold in other chain restaurants?
Are you wondering what non-standard dishes are in McDonald's around the world? If so, then welcome aboard - we will show you 40 different dishes that are absolutely unique and original in each of the countries represented.
1. In Japan, they offer the Grakoro burger, which includes pasta, shrimp, and white sauce. The offer is limited…
2. They also offer a dish with chicken fillet, "Bai Teriyaki."
3. In South Korea, you can order the Rich Potato Burger, which looks exactly like it's called.
4. It turns out that Korea also has a mozzarella and chicken burger - McChicken. The picture looks delicious!
5. And for dessert, you can order a taro pie! The same cherry pie, but instead of cherries, the filling includes edible taro roots.
6. In China, you can order this burger: with a double cutlet and two German bratwursts
7. In Germany, on the other hand, there is a signature Surf 'n' Turf burger on the menu. Very unusual!
8. If that's too much, just order crispy breaded shrimp!
9. In Germany, there is also a dish called "Big Rösti", which is included in the Mack breakfast. It's filled with potatoes, bacon, and spicy white sauce.
10. You can get McDo with chicken and McSpaghetti garnish in the Philippines!
It looks completely different from what we are used to seeing dishes in establishments of this class.
11. Or here - you can order chicken fillet with rice
12. In Spain, you can get a whole bucketful of wings and McNuggets. Two in one!
13. But in India, you can buy a cheesy rice bowl with chicken nuggets and vegetable sauce
14. Or you can eat this "Green Chilli Aloo Naan"
15. India also has "McPuffs", small pies with an unusual vegetable filling.
16. Something between a sandwich and a roll? Apparently, that's right!
17. In Malaysia, you won't believe McDonald's offer Bubur Ayam McD porridge!
18. And look what a non-standard breakfast they serve there! Is this from the McDonald's menu?
19. In Brazil, you can buy the dish “STEAK. FRIES.”…
20. And cheese bread with Nutella chocolate filling or cheese filling
21. And here, in Russia, they offer such a breakfast: rolls with cottage cheese, raisins and dried apricots. Did you know about it?
22. And Shrimp Roll can also be ordered only in our country and nowhere else!
23. In Austria there is a dish "Gouda Thaler", which they call "five slices of cheese happiness", and we believe them.
24. Also in Austria, you can buy these adorable mini donuts and raspberry-vanilla rolls for dessert.
25. Another non-standard dish from the Turkish menu …
26. Honestly, their desserts look like they were made in the kitchen of a five-star restaurant.
27. And in Australia you can buy toast with cheese and tomatoes
Maybe it's true that the Australians have everything upside down?
28. Macaroni French Cookies at McDonald's in Australia. No, well, really, everything is not like people!
29. In Thailand, you can buy this porridge with chicken and mushrooms "McPorridge"
30. You can also try this closed cheesy Hawaiian pizza
31. And McDonald’s in Thailand has WAFFLE FRIES… Fried waffles?
32. In Cyprus you can buy Greek Mac
It seems that for some time it was possible to purchase a similar dish from us, which was called “Panini Tuscany”. It was really delicious. Too bad it disappeared from the menu.
33. In Indonesia, McD serves Uduk Rice, savory rice topped with chili paste, scrambled eggs, fried onions, and finely chopped fried chicken. Om-Nom-nom!
34. There you can also order McChicken porridge ...
35. To be honest, spicy rica rica sauce drizzled generously over crumbled rice and chicken pieces looks delicious.
36. Meanwhile in Portugal they serve soup on the McDonalds menu!
37. They also have these delicious looking croissants for breakfast.
38. In Ireland, you can take such a cheese dish "Cheese Melt Dippers". Mmmm, cheese!
39. And in Mexico, you can order McMolletes for breakfast.
40. And finally, you can have McMuffin a la Mexicana, which has a delicious Mexican omelet, bacon, cheese and fried beans.
This McDonald's in Industry, California, doesn't sell anything. It exists solely for the production of commercials McDonald's, as well as films with scenes at McDonald's.
Several buildings in different styles were built in the same complex, so that directors had plenty to choose from. And the fence is not only for protection, but so that no one accidentally goes in search of fast food.
There are many beliefs in our society that, upon closer examination, turn out to be prejudices. It is better not to eat animal milk, diabetics should not eat fruits, vegetarians will not last long without protein ... Let's figure out with the help of experts in the field of edible and inedible who is our enemy and who is our friend.
We have found and debunked several popular myths about proper nutrition.
At Bemorepanda, we liked the advice of the American writer, educator and health food activist Michael Pollan the best. It has only 7 words. Read with us.
Myth #1: Fresh fruits and vegetables are always healthier than canned, frozen, or dried ones.
Despite the strong opinion that "fresh is better", studies have shown that frozen, canned and dried fruits and vegetables can be just as nutritious and healthy as fresh ones.
“They can also help save money and be an easy way to ensure that families have consistent fruits and vegetables,” says Sarah Bleach, former director of food security and health equity at the USDA and professor of public health policy at the Harvard T. X. Chan. "One word of caution: Some types of canned, frozen, and dried foods contain ingredients such as sugar, saturated fat, and sodium, so be sure to read product labels and look for foods that are low in these additives."
Myth #2: All fats are bad.
When studies published in the late 1940s found a relationship between a high-fat diet and high blood cholesterol, experts decided that reducing the total amount of fat in the diet would reduce the risk of heart disease.
By the 1980s, doctors, health experts, the food industry, and the media were reporting that a low-fat diet could benefit everyone, although there was no conclusive evidence that it could prevent cardiovascular disease, overweight and obesity.
Dr. Vijaya Surampudi, assistant professor of medicine at UCLA's Center for Human Nutrition, says that as a result of the negative message about fat, many people - and food manufacturers - have begun to replace calories from fat with calories from refined carbohydrates (white flour and sugar).
Suffice it to recall the effect of low-calorie SnackWell cookies, when people began to overeat, confident that this is acceptable, since the food is dietary. “Instead of helping fellow citizens stay lean, this approach has led to an increase in overweight and obesity,” she explains.
In reality, Dr. Surampudi added, not all fats are bad. While some fats, including saturated and trans fats, can increase your risk of disease, healthy monounsaturated fats (found in olive and other vegetable oils, avocados, some nuts and seeds) and polyunsaturated fats (found in sunflower and other vegetable oils, walnuts) , fish and flaxseed) help reduce the risk.
"Good" fats are also important for providing energy, producing important hormones, maintaining cellular function, and absorbing certain nutrients.
If you see a product labeled "fat-free," don't automatically think it's healthy, says Dr. Surampudi. Instead, opt for foods with simple ingredients and no added sugar.
Myth #3: “Calories in, calories out” is the most important factor for long-term weight maintenance.
It's true that if you take in more calories than you burn, you're more likely to gain weight. And if you're burning more calories than you're consuming, you should be losing weight—at least in the short term.
However, the study does not suggest that eating more food will lead to sustained weight gain, i.e. obesity or obesity.
"Rather, it's the types of foods we eat that may be long-term drivers of these conditions," said Dr. Dariusz Mozaffarian, professor of nutrition and medicine at Tufts University's Friedman School of Nutrition Science and Policy.
Over-processed foods—refined starch snacks, cereals, crackers, energy bars, baked goods, soda, and sweets—can be especially harmful to weight gain because they digest quickly and fill the blood with glucose, fructose, and amino acids, which are converted into fat by the liver. Instead, maintaining a healthy weight requires a shift from counting calories to prioritizing healthy eating in general—quality over quantity.
Myth #4: People with type 2 diabetes shouldn't eat fruit.
This myth arose because fruit juices, which can raise blood sugar levels due to their high glucose and low fiber content, are confused with whole fruits.
However, it is not. Some studies show, for example, that those who consume one serving of whole fruits per day — especially blueberries, grapes, and apples — have a lower risk of developing type 2 diabetes.
According to other scientific sources, if you already have type 2 diabetes, then eating whole fruits can help you control your blood sugar levels.
It's time to dispel that myth, says Dr. Linda Shiue, GP and director of health nutrition and lifestyle at Kaiser Permanente San Francisco: Everyone, including type 2 diabetics, needs healthy nutrients found in fruit - fiber, vitamins , minerals and antioxidants.
Myth #5: Plant-based milk is healthier than animal-based milk.
There is an opinion that vegetable milk, for example, from oats, almonds, rice, is more useful and nutritious than cow's.
“That's just not true,” says Kathleen Merrigan, a professor of sustainable food systems at Arizona State University and a former US assistant secretary of agriculture. “Consider protein: Generally, cow’s milk has about eight grams of protein per cup, while almond milk has one to two grams and oat milk has about two to three grams per cup.”
Plant-based drinks can vary in nutritional value, Dr. Merrigan said, but many contain more added ingredients, such as sodium and sugar, that will degrade health faster than cow's milk.
Myth #6: White potatoes are unhealthy.
Potatoes are often frowned upon in the nutrition community due to their high glycemic index, which means they contain fast-digesting carbohydrates that raise blood sugar levels. However, potatoes may actually be good for your health, says Dafena Altema-Johnson, food community and public health program officer at the Johns Hopkins Center for a Better Future.
It is rich in vitamin C, potassium, fiber and other nutrients, especially when eaten with the skin. In addition, potatoes are inexpensive and available year-round in grocery stores, making this product more affordable. The most useful cooking methods are: frying, baking, boiling and air grilling.
Myth #7: Peanut foods should not be given to infants in their first years of life.
For a long time, experts have been telling new parents that the best way to prevent food allergies in children is to not feed them allergenic foods like peanuts or eggs for the first few years of life. But now, according to allergy experts, it's best to introduce peanut products to your child's diet as early as possible.
If your child does not have severe eczema or an identified food allergy, you can start introducing peanut products (such as water-diluted peanut butter, peanut puffs, or peanut powder, but not whole peanuts) at about 4-6 months, when your child is ready for solid food. “Start with two teaspoons of smooth peanut butter mixed with water, breast milk, or formula two to three times a week,” advises Dr. Ruchi Gupta, professor of pediatrics and director of the Feinberg Northwestern School of Medicine Center for Food Allergy and Asthma Research. . - If your baby has severe eczema, first ask your pediatrician or allergist about whether you can start giving peanut products at about 4 months.
It is also important to feed your baby a variety of foods in the first year of life to prevent food allergies,” says Dr. Gupta.
Myth #8: Plant protein is incomplete.
"Where do you get protein from?" is the #1 question vegans get asked,” says Christopher Gardner, a nutrition scientist and professor of medicine at Stanford University. The myth is that plants are completely lacking in certain amino acids, also known as the building blocks of proteins. But in fact, plant foods contain all 20 amino acids, including the nine essential, essential amino acids.”
“The only difference is that the ratio of these amino acids is not as ideal as in animal products. Therefore, to get an adequate portion of nutrients, you just need to eat a variety of plant foods throughout the day: beans, grains and nuts and consume enough protein in general. Most people in prosperous countries get everything they need: it's easier than many people think, ”says Dr. Gardner.
Myth #9: Eating soy-based foods can increase your risk of breast cancer.
The high doses of plant estrogens in soy, called isoflavones, stimulate the growth of breast tumor cells (according to animal studies).
“In humans, this association has not been confirmed,” says Dr. Frank B. Hu, professor and chair of nutrition at the Harvard T.H. Chan. So far, scientific evidence does not point to a link between soy consumption and the risk of developing breast cancer in humans.
In contrast, consumption of soy-based foods and beverages—such as tofu, tempeh, edamame, miso, and soy milk—may even be protective, reduce the risk of development, and increase survival in this disease. Soy products are also a source of beneficial nutrients associated with a reduced risk of heart disease, including high-quality protein, fiber, vitamins and minerals, adds Dr. Hu. “The results of the study are clear: feel free to include soy products in your diet.”
Myth #10: Basic nutritional guidelines change all the time—and by a lot.
“That’s not true,” says Dr. Marion Nestle, Professor Emeritus in the Department of Nutrition, Nutritional Research, and Public Health at New York University. - In the 1950s, the first dietary recommendations for the prevention of obesity, type 2 diabetes, cardiovascular disease, etc. contained advice to balance calories and minimize foods high in saturated fat, salt, and sugar. Modern dietary guidelines call for the same.”
Yes, science is developing, but the rules of healthy eating remain unchanged. Writer Michael Pollan summed it up in seven simple words: “Eat food. Not too much. Mostly plants. According to Dr. Nestle, this council worked 70 years ago and continues to work today. And it leaves plenty of room for eating the foods you love.
With all the variety of goods and discounts, we try to buy what we need, whether it be food, cosmetics, or household appliances, as profitably as possible for ourselves. And we feel happy when we manage to save at the same time. But if you knew how the things you use are made, would you just as passionately want to own them?
Unsightly facts, after which we took a fresh look at everyday products and things
The main thing is that it looks attractive and the price suits it. Meanwhile, sometimes it is worth at least a little idea of what happens to the product before it is on the counter.
As it turns out, everything is not as rosy as it seems when you see a product beautifully packaged or served on the table. Because its origin is sometimes very unattractive, which, of course, the consumer can learn about. But we at Bemorepanda, thanks to Reddit users, found out something and are now sharing it with you. And then you decide for yourself what to do with this knowledge. And finally, you will find a bonus of ingredients in favor of orite products that can both surprise and scare you.
1. About garlic. “It reminds me of a documentary series that my father used to watch. The garlic industry is a hell of a lot darker than most people might think. I don't remember everything, but apparently, many Chinese companies that sell garlic to restaurants overseas use prison labor.
These prisoners must peel the garlic entirely by hand, without any tools. Several prisoners were missing nails. If I remember correctly, one man said he had a friend who had to resort to dental help because he had no pins left.
They work unimaginably grueling shifts, during which they must meet their daily quota or face the consequences. They are paid very little if anything at all. They all seemed so unhappy. The show is Rotten, and you can find it on Netflix." — foxglove37 / Reddit.
2. Salted cucumbers. I'm a forklift mechanic, and one of our customers is Mrs. Klein's Pickles. They use concrete outdoor vats for marinating, with no coating on top.
One day, when I was in service, I decided to go up to a small platform where workers stirred the mixture.
When I looked into the first vat, I saw a dead cat, some dead rats, and more bugs than I could count. I almost threw up right there. So far, I have not eaten a single pickled cucumber and will never eat Mrs. Klein's products again." — sober gophers / Reddit
3. “Vodka. Most types of vodka of different price segments are made from the same raw material. I work at an industrial distillery where we produce millions of gallons of high-purity ethanol from corn. We have clients in the beverage industry who dilute our product to 80% or so, pass it through a filter and bottle it for sale. These firms sell their products at prices ranging from $8 to $50 per liter. And do you know what the main difference is? The more expensive a bottle of vodka, the more “beautiful” it is. — AndJuan247 / Reddit
4. “Fruit juices. Freshly squeezed juices don't seem to be all that fresh. A friend whose family owns a mango orchard told me that almost all juice producers buy old fruit leftovers from warehouses, which are then processed into a smooth mass. Further. — Curious_pari / Reddit
5. “Grain. My job is to fumigate the grains with the colorless, poisonous gas phosphine. Wheat, barley, and oats are susceptible to infection by the red flour beetle and weevil.
We are talking about kilograms of insects in a 600-ton bunker. I treat the grain with a particular gas so that the insects die. Unfortunately, there is no way to remove dead pests from the grain, so they end up in the mill, and then they go to bake our bread.” — jtown82 / Reddit.
6. “Coffee and cockroaches are connected…” – demonardvark / Reddit
“For those who don’t know, this happens to coffee because large piles of coffee beans in warehouses and sheds are infested with cockroaches. According to entomologist Douglas Emlen, it’s impossible to remove them completely. So they are ground together with the coffee beans.” — reddit.com
7. “Liquid hand soap. That's ¼ soap and ¾ water. The production uses a special pump and mixer to turn the mixture into a soapy solution. Plus, thoughtful packaging visually increases the volume of goods. You end up paying the same amount as you would for a whole bar of soap, but you are only buying a quarter of it.” — Crapulousmumblecrust / Reddit
8. “Food from the grocery store. Even “fresh” products can end up stale on the shelves. I worked as an assembler in a grocery warehouse that serves seven states.
Everything in our warehouse was unsterile and dirty. But the floor was littered with rotting fallen lettuce leaves, which turned into a stinking slurry. The bed was concrete smeared with jacking oil, tire debris, and other dirt.
The worst thing is that. Many employees lifted these products and put them in boxes. The salary of employees in the picking warehouses depends on the number of packed containers.
Do you want to ask if someone cleans the floor in the warehouses? Wash, but very rarely. So always wash vegetables and fruits, even if the seller says they are washed and organic. — Muninwing / Reddit
9. “Fast food milkshakes. I used to work at a fast food place, and they used to put a mixture in the milkshake that had already curdled and sometimes had mold in it.” — Suyefuji / Reddit
10. Toilet water. Many perfumes are made from the musk glands of animals (musk deer, muskrat, musky duck). They are killed to get them, and it is unpleasant. In addition, some vanilla flavors use a liquid that is released from the base of the beaver's tail." — DudeGuyVR / Reddit
"These products are costly, and both castoreum (a specific odorous secret produced by beavers) and ambergris are used in high-end perfumes." — Waystone / Reddit.
11. Viscose. Clothing made from viscose (an artificial fiber obtained by processing natural cellulose) could be more environmentally friendly. It turned out that the production of viscose creates tons of waste, which is very, very harmful to the environment.” — greetindsfromsaturn / Reddit
12. “Fruit smoothies. People think they're getting their daily dose of fruit, but it's mostly ice, yogurt and high-sugar juice, and just a few pieces of hard fruit." — throwaway36295224 / Reddit
13. "Jelly is a meat product masquerading as dessert."
This applies to anything containing gelatin (gummy bears, etc.) - knockoutroundtwo / Reddit.
14. Phones. People will still buy phones, but the world urgently needs modern gadgets made from materials that do not harm anyone. Why? And so that enslaved children in the Democratic Republic of the Congo are not involved in hard work for cobalt extraction.
Miners can be as young as four years old, paid as little as ten cents an hour (US equivalent), and work 12-hour days, all to extract cobalt (60% of the world's reserves), which is needed to make batteries." — WapperDude/Reddit.
15. “Tropical fruits! After Spain ceded control of its territories in South America, the US invaded several districts in South America to secure access to the Panama Canal and farmland suitable for confiscation and sale to fruit companies. People were killed, dictators were supported, railroads were built, and mangoes were exported.
These banana wars were some of the most egregious acts of US imperialism since Manifest Destiny ("Manifest Destiny" is the term used to describe the widespread belief in the mid-19th century that the United States had a special mission to expand westward). Many of these countries have not yet recovered economically.” — reddit.com
16. “Turkey bacon. It's marketed as a healthier alternative to bacon, but it's a terrible extruded meat product. It's a greasy and unhealthy breakfast food that's worse than a hot dog." —down blanket/Reddit
17. “Fish sauce. The basis for many Thai dishes. The fish is fermented for six months with salt until it becomes a thick slurry. It is then filtered and then stored in containers for years.” — f0nluva / Reddit
18. “About sausage. Anyone who loves sausage should not know how it is made. Otherwise, you won't be able to eat it anymore." — deuxclydion/Reddit
19. “Mica products. I watched a documentary about mica mines in areas where there is usually child labor, and the interviewer asked one girl about her work. She told me how her sister died in the mine and that she works underground daily. Mica is found in almost all cosmetics. — hi_im_a_coffeeholic / Reddit
20. “Batteries for electric vehicles. , and cobalt is a vital component in electric vehicle batteries. However, companies like Tesla are trying to find a way to produce cobalt-free batteries, but no solution has yet been found.” – KingDexter34 / Reddit
21. “Food in a restaurant. As a former waiter, I can say that most people would be shocked at the way their food is prepared and the lack of quality/effort that goes into it. I'm not talking about fine, expensive cuisine because I have never worked in these establishments. I mean inexpensive mass restaurants and cafes. Usually, in such places, cheap low, quality food is used. Watch the movie "Big Grub" in an ordinary, inexpensive chain restaurant. There's a lot of truth in it." — bcjc78 / Reddit
22. “Silk. The extraction of raw silk begins with the cultivation of silkworms on mulberry leaves. As soon as the worms begin to pupate in their cocoons, they are dissolved in boiling water…” — dreadedxalchemy / Reddit
23. “Fake art paintings. Some copyrighted (signed) works of art are fake. I used to work in an art printing house, where we made copies of images by some famous artists.
We were forced to learn all the artists' signatures, and we signed the paintings by hand. We even had special printers that could imitate signatures (by the way, to comply with the law, we also put a warning in small print on the paintings that these were not authentic autographs).
But customers only saw this text after buying. I am sure that most buyers would never have bought the engravings if they knew their signatures were not original. – Dr_Edge_ATX / Reddit
24. “Meat in stores. I worked in 2 different meat departments in 2 grocery stores. is about to go bad. This marinade hides how bad the meat looks and beats off the smell. — Mroder1 / Reddit
"Color of meat. The characteristic bright red color of the meat is the result of treatment with carbon monoxides and food colorings such as Red No. 40 and lycopene extract. ANY red meat is a SCAM." — reddit.com
25. “Inexpensive motorhomes. They are not very high quality and modern. Everything is securely fixed. All supposedly "trendy and new" electronics are outdated and inefficient. Manufacturers use the cheapest materials, and all motorhomes are built in 8 hours. House for rest and travel on wheels. For 8 hours?! Are you seriously?!" — Leftydude777 / Reddit
“When you get into a relatively new and relatively expensive van and touch something, it all feels pretty damn cheap. How do you like the furniture? Cheap chipboard with plastic cladding. The sofa cushions seem stuffed with 20-year-old soft toys. The bathroom door seems to be about to break if you touch it. The list goes on and on. I don’t understand how everything can be so expensive and at the same time seem so cheap.” — sharp/Reddit
26. “Parmesan cheese. An essential ingredient in its production is abomasum (part of the stomach of a young calf, lamb, or kid, in which the enzyme renin is produced). — MasterMirror92 / Reddit
"There's a 'ParmesanGate' video online about the fake parmesan market - it turns out only cows in Italy have the right bacteria, which then gets into their milk, which is used to make real parmesan cheese." — reddit.com
27. "Gelatin." — fundyfisher/Reddit
“Imagine a giant vat filled with thousands of pigskins (or cattle skins) being boiled. The protein is separated from the skin, cleaned, and deodorized. It turns out gelatin. The rest is thrown away. By the way, all this is cooked with bones and tendons. Including sometimes fish is added to the vat. ” — fundyfisher/Reddit
28. “Energy drinks. I worked in a bottling plant. Beverage tanks are never properly cleaned until a build-up affects the taste. Although cleaning the tank is not necessary. The fact is that energy drinks are so acidic and chemical that bacteria and mold do not form in drinks.” — 1skepticalguy/Reddit
29. “Crab chips. First, boil the crabs. This creates a lot of foam on top of the boiling water. It is separated, pressed into shavings, and dried. This is what chips are made from. After I found out about this, I stopped eating them.” — bulwix/Reddit
30. “Wine. . But not only grapes get into the mixer, but also branches, leaves, insects and even mice, etc.” — control / Reddit
31. “Syrup for cocktails. Boil equal parts sugar and water. Let cool. The syrup is ready. — literally step back / Reddit
32. “Citric acid. Most citric acid is produced from fungi of the genus Penicillium. Now I don’t want to eat all the products where there is this acid. ” — LilaInTheMaya / Reddit
33. “Palm oil. After I learned the history of palm plantations to produce palm oil, I made it my mission to cut it out of my life completely.” Junduk / Reddit
“Palm oil is the leading cause of massive deforestation around the world. The most significant production volume falls in South America and Southeast Asia (Indonesia). There are moratoriums on new palm oil plantations, but companies get around this issue by paying criminals to set forest fires so that companies can buy land where the forest used to be for a penny.
Deforestation destroys the habitat of animals such as orangutans and tigers. And all the fires in the forest are also the burning of peat. Peat is, in fact, forest debris, which contains a vast amount of CO2. By burning it, we quickly release all this CO2 into the atmosphere.
Worst of all, the plantations are only good for one or two cycles, then the land is essentially abandoned, and new plantations are created. I believe palm oil production is the most significant environmental disaster in history.” - delayed registration / Reddit.
There are things that annoy everyone about 100% of the time. This can be loud chewing, snoring, or nail biting. Yes, at this moment you want, like in a movie, to turn the table over and get away so that you just don't see it. So we tried and found for you pictures of annoying things that people have shared on the Internet. In general, we look.
"Of course, I love the crust, but not that much."
"How my sister cuts lemons ..."
"It pisses me off when people with carts block the aisle in the supermarket, stopping and chatting with each other."
"If you do this, especially if other people are sitting in front of you, then you are a complete idiot."
"This is what my mom's remote looks like"
"How my sister finished her donut"
"This is how my glass bowl was delivered to me."
"My window seat without a window"
“Thank you FedEx. Of course, why would anyone care about a TV box at all? "
“My husband eats apples with a spoon. That's all I wanted to say"
"I Can't See My Brothers Graduation"
"My girlfriend opens the cereal like a real Neanderthal."
"The manicurist tried to prove to me that it is the same color."
"Where did my mother-in-law leave my baby's uneaten banana?"
"My partner thought it was okay to put this back in the refrigerator."
"This is what the children left behind in the library"
“How my dad puts food in the refrigerator. This is a piece of steak ... "
"Someone left these used cotton swabs in the train window."
"I live with monsters"
“The sixth day of living with a roommate. I'm looking for a new home "
Are you interested in the best pizzerias in New York? Indeed, New York is a city of pizza lovers. Each resident chooses their favorite place. In all pizzerias, you can order pizza in slices, but there are places where you can spend the whole evening. Read about the best pizzerias in New York below.
New York pizza has little in common with thin Italian pizza. In an authentic Pizza slice - sauce, cheese, and dough and portioned pieces of such a size that you can eat one crust. There are hundreds of pizzerias in the city, but only those that are popular among the city's residents deserve the title of a real New York one. Below you will find a list of places where you can taste “the same” pizza.
How many pizza places are in New York City?
According to the U.S. Department of Agriculture, there will be 78,092 pizza restaurants in 2020. Nearly 53 percent of these restaurants will be independent. According to industry reports, chain restaurants – those with ten or more locations – will have 36,213 locations in 2020.
What are the most iconic pizza places in New York City?
New York is not only full of expensive and fine restaurants but also small pizzerias on the corners of busy streets. The history of one of the most famous and oldest pizzerias in the city, which you have probably heard about more than once.
Pino "Joe" Pozzuoli immigrated to the US from Naples in the mid-1950s. When he moved to America, he first renamed himself, Joe, as Pino is the Italian form of the name Joseph. Joe began working in pizzerias throughout the Northeast, and by the 1960s, he was personally coaching the best pizza chefs in the area. In the early 1970s, he moved and opened Joe's Pizza at the intersection of Bleecker and Carmine Streets in Greenwich Village, Manhattan. He liked setting up pizzerias in unique neighborhoods like Greenwich Village, which has a diverse population.
Joe and Pat’s Pizzeria
Another place in New York has ceased to please connoisseurs of good pizza for more than half a century. The restaurant's decor is made in the Mediterranean style and sets the visitors in a positive mood as if transferring them to the cozy towns of the Italian coast. The owners and employees of the pizzeria come from the same family and are always happy to keep up the conversation in English and Italian. A feature of Joe and Pat's is a pizza cooked in the shape of a heart. This underlines the chef's love for this dish. Like Grimaldi's, you won't be able to order a single bite at this restaurant. Going to Joe and Pat's, be prepared to beat the whole pizza or share it with a "brother in misfortune." In addition to delicious pizza, the restaurant's menu is rich in traditional salads and hot dishes, allowing guests to taste other delicacies of Italian cuisine.
According to the owners of this restaurant, the skill of cooking pizza on coals is a dying art. It is this skill that Grimaldi's chefs are proud of. The pizza here is distinguished by a light smoky flavor and the thinnest crust, which is impossible to achieve by baking the dough in a gas or electric oven. This high quality of the product is gained through coal from Pennsylvania, the highest quality on the planet. Each of the three New York restaurants burns about half a ton of coal every day, allowing heating of the ovens to 650 °C. The result is satisfied smiles on the face and excellent guest reviews. It's no surprise that queues for restaurants start to form long before they open!
According to the Zagat rating, for eight years now, Di Fara has been at the top of the list of the best pizzerias in New York. The restaurant owner comes from an Italian family of bakers and pizza makers and has even won the title of "rock star" among local fans. He makes his pizza for the restaurant's customers. And on those rare days when House DeMarco is away on business, the pizzeria is simply closed. All restaurant recipes are based on family traditions passed down from generation to generation and are kept in the strictest confidence. The ingredients are imported from Italy, which provides an indescribable authentic taste of the finished product.
When ordering a whole pizza at Di Fara, you will be given a choice between a round and square ($4 more expensive) shape. Remember also that there is no menu as such in the restaurant. All pizza is automatically served as plain (the combination of cheese and tomato sauce already described above). If you want something more interesting, you will have to choose the desired filling for a fee. Fans of the restaurant simply call the local pizza "di best"! Restaurant rules allow you to bring your wine or beer. This will enable you to have a pleasant and cheap time while waiting for a tasty piece!
This relatively new (by New York standards) pizzeria was opened in Manhattan by enthusiastic cousins in 2008, followed two years later by second and third establishments in the Chelsea and Greenwich areas. The menu full of improvisation will surprise you with juicy broccoli and pecorino cheese sandwiches and the culinary intrigue of the restaurant - artichokes stuffed with cheese. This delicacy is also served with spinach on one of the restaurant's pizzas. Or maybe you prefer crab stuffing? How about pizza with meatballs and parmesan? In any case, be prepared for long lines, as the place is already trendy. This is perhaps the only minus of the restaurant.
If you do not want to waste time in line, come at 3 am or order home delivery. The restaurant is open and delivers 24 hours a day!
The history of the creation of this pizzeria has a romantic touch. Its owner and chef, Mark Yokano, volunteered to save his childhood favorite candy store from the rock of chain restaurants and decided to buy out the premises by opening an independent restaurant in it. Mark had to spend days and nights learning the art of making the most delicate dough in a traditional brick oven. However, his efforts paid off. Lucali instantly won the hearts of the area's residents and became famous for its great pizza throughout New York. The central place in the pizzeria's interior is occupied by the chef's desk, where this cherished dish is prepared in front of the visitors. The playful elements of the former candy store show through, giving the restaurant an air of freedom and spontaneity.
When you stop by Lucali for lunch or dinner, you can taste either the traditional pie or its sub-varieties wrapped in a cheburek (calzone). You will not find any other types of pizza or dishes here. In addition, all toppings are offered separately. But, as in Di Fara, you can bring your booze and spend the whole night in this homely restaurant.
The pizzeria is located in the hipster area of Brooklyn - Bushwick. From the outside, the restaurant resembles an old garage. If you love thin crust pizza, then Robrta's is a gourmet paradise. Many ingredients are grown in a small garden right on the roof of the establishment. Pizza is not sold in slices, but in small individual portions. If you are in the eternal search for culinary delights, then you can safely go here.
Gennaro Lombardi opened the first pizzeria in the United States in 1905. Since then, the restaurant has changed its location, but the descendants of the family follow the traditions and cook pizza in an original way - in a coal oven. Lombardi's only sells whole pizzas, so it's worth going here for dinner with friends.
Giuseppina's owner and founder, Chris Iacono, proudly celebrates his apprenticeship at his brother's pizzeria, Lucali, for his craftsmanship. Chris Iacono's use of top tier ingredients, such as a cheese blend of low moisture mozzarella, homemade fresh mozzarella and imported Italian parmigiano reggiano cheese, as well as hand-cut pepperoni, fresh mushrooms, Italian olive oil and fresh basil, is evidence of commitment Giuseppin quality. The incomparable sauce comes from a secret family recipe handed down to the owner from his grandmother named Giuseppina.
NY Pizza Suprema
Very unexpected to find one of the best pizzerias in the city next to Pennsylvania Station. I learned about NY Pizza Suprema when I read about a guy who tried every pizzeria in Manhattan in two years. This place received very good reviews, and I had a desire to visit there urgently. The guy was right, it's really delicious here! Each pizza is excellently crispy, and the highlight of this place is the fragrant and slightly spicy tomato sauce. Try at least one slice of margherita pizza before you start ordering pepperoni.
John's Pizzeria of Bleecker Street
The interior of the pizzeria, also known as John's Pizza, is decorated with wood paneling and colorful paintings. Hipsters, artists, elderly Italians and many celebrities spend time here (at least I saw their photos on the camps). Here they canceled the sale of pizza in slices, so you can only order a whole one, such a portion will be enough for two or three people. All dishes are baked in a brick oven. This traditional method covers the edges of the pizza with a perfect, crispy, golden crust. John's Pizzeria prepares every dish in a traditional style. The pizza here is more refined than the American types. All ingredients used are exceptionally fresh. Hot sauces and premium cheese are used. The most popular dish is cheese pizza, for a change you can add toppings. You can also order a bottle of inexpensive wine.
Lombardi collaborator (and Neapolitan) Antonio Totonno Pero perfected the pizza recipe, and in 1924 he opened his place. Totonno's is still owned by the same family, although temporarily closed by Hurricane Sandy. It uses tomatoes imported from Italy, handmade mozzarella cheese, and dough made daily on the premises, but the crust is plump and thick rather than the usual thin plate (starting at $19.95). Totonno's should resume in the next couple of months. Cash only, no slices.
L&B Spumoni Gardens
The square pie at Spumoni is a classic Bensonhurst, one of the best Sicilian slices in town. Ludovico Barbati immigrated to the US in 1917 from Torella dei Lombardi, Italy. In 1939, he purchased property on 86th Street in Brooklyn to sell his spumoni (Italian ices); in the 1950s, his business expanded into a second building, which is now a pizzeria.
The pizza is still delicious: sweet tomato sauce covered in clear rectangles with a crispy toasted bottom, topped with melted mozzarella and a dash of parmesan. Slice $2.25, half tray $19, full tray $36. Credit cards, slices available.
Top 10 Pizza Places in America You Have To Visit
10. Big Lou's - San Antonio, TX
A Texas pun would be too easy, so we'll just say that Big Lou in San Antonio has some of the biggest pies. Not just a novelty, there are some pretty cool flavor combinations here, like bbq with pickles. But having a pizza that devours the table and produces slices over a foot long is everyone's dream, right?
9. Antico - Atlanta, Georgia
There are several impressive pizzerias in Atlanta. Antico in Atlanta is a small, casual pizzeria that serves super authentic Italian pizza. Cooked in a wood fired oven, the lovely chewy crust has those tender pieces of dough that give the crust a lot more flavor. There are a few variations on the menu, such as those filled with spiced meats or vegetables, but the Lasagna pizza, with bright slices of aged meat and ricotta cheese, is a real gem, unique to Antico. Topping substitutions are not particularly important here, and when you try a piece of any well-balanced pie, you will completely understand why.
8. Picco - Boston, Massachusetts
Picco in Boston takes two whole days to prepare the crust for the brick oven. The dough is fermented, which adds flavor. Flame-fried onions, shallots, garlic, sour cream, bacon and gruyère are an Alsatian pie that may be Picco's most popular. Every dish - from pizza to salads - is a beautiful work of art, combining color and artisanal ingredients. Even the ice cream is homemade.
7. Cloverleaf Pizza - Macomb, MI
Detroit-style pizza can be enjoyed at Macomb Michigan's Cloverleaf Pizza, which was inspired in the 1940s. Pies are more in the form of giant rectangles, as well as in places where sauce and cheese are sold. Topping your pepperoni pie is highly recommended.
6. Mulberry Street Pizzeria - Beverly Hills, CA
Perhaps one day you'll be traveling Beverly Hills - don't leave without grabbing a slice of thin-crust pepperoni from Mulberry Street Pizzeria. Quiet and surprisingly affordable, they make more New York-style variations and also have the best meatballs that customers regularly talk about. You might even see a celebrity or two munching on their favorite comfort food.
5. Ken's Artisan Pizza - Portland, OR
Portland Oregon has its fair share of eclectic eateries, so you bet they have a selection of pizza spots. Ken's Artisan Pizza combines authentic Italian wood-fired pizza with fresh, seasonal ingredients. The combinations are sometimes unexpected, but quite refreshing. Brooklyn has tomato sauce, mozzarella, Fra'Mani capicollo, marinated jalapenos, and that unexpected factor, some honey. Perfection. Don't miss Affogato for dessert - a local cup of coffee with brown sugar ice cream.
4. Slab - Portland, ME
Now on to another Portland on the east coast where you'll find Slab, a Sicilian-style restaurant with pizza and street food. The dough is hand-kneaded and grown in an "old world" style to reflect its true origins. Your typical slice comes with tomato sauce, mozzarella, provolone, and oregano, but you have choices for other toppings like savory provolone and sausage. Not a deep dish and not a thin crust, the classic slab-style pizza is perfect in the middle.
3. L&B - New York, New York
The L&B in Brooklyn, NY is refreshing on a classic if you want to shake things up a bit. The sauce comes on top of the cheese, fully blending the expected textures of the pizza while retaining phenomenal flavor.
2. Pequod's Pizza - Chicago, IL
Pequod's Pizza is for everyone who loves deep food and naturally in Chicago. Cheese, sauce, and caramelized crust fill the cast-iron platter that includes all of the "pan" pizzas, and you're likely to be stoked with a knife and fork. Deep dish pizza is amazingly delicious, and you'll taste some of the best at Pequod's. Starters and thin crust pizza are well received in this cozy place, but really deep dish pizza and pepperoni is the way to go.
1. Joe's Pizza - New York, New York
New York City is undeniably an amazing place to eat cheesecake, but to be honest, the choice of great places to do so is overwhelming. Joe's Pizza on Carmine Street has been around since the 1970s and is a community staple, so it's a good choice that's also easy on the wallet. Nothing beats the simplicity of a generous slice of New York-style cheese with just the right amount of sauce. Authentically cooked in a brick oven, the joint and pizza are no fuss and absolutely delicious.