Jimmy Kimmel has been so preoccupied with Mike Lindell this week, he almost didn’t notice that Tucker Carlson has turned into the Joker.
In the days since a jury found Derek Chauvin guilty of murdering George Floyd, “many Americans have spoken powerfully and passionately about the verdicts and their significance yesterday, but none spoke less eloquently than Tucker Carlson of Fox News. Tucker had a former-New York City prison official on his show, and when the officer dared to use the word ‘savagery’ to describe what Derek Chauvin did, Tucker had a little explosion in his head,” as you can see (and hear) here.
“What the hell was that?” Kimmel wondered after playing the clip during Wednesday’s episode. “It’s like there’s a little girl trapped in his head, right? He laughs like the villain in the movie who realizes James Bond just put the bomb back on him, and he’s about to explode.” Kimmel then brought it back to his best buddy, Mike Lindell (the interview is happening next week, folks). “Mike Lindell, he’s bananas all the time. He’s consistent. Tucker Carlson just lets little bursts of it slip out, like the Joker or something.”
Tucker Carlson unleashed another Joker-hyena laugh on Wednesday night, but even he wasn’t laughing about the discovery of his yearbook photo. As seen below, Tucker even took a few moments to condemn “a mentally unbalanced, middle-aged man,” who he blasted as a “minion” of Amazon’s Jeff Bezos. He was talking about Washington Post media critic Erik Wemple, and Tucker appeared to feel terribly apprehensive about Wemple’s discovery (who Tucker said “called around to see if we did anything naughty at the age of 19″) of Tucker’s 1991 yearbook photo.
Certainly sounds like Tucker is trying to get ahead of an embarrassing story here. pic.twitter.com/l8LyLkMQRI
There’s a damn good reason why Tucker was nervous, and that’s because his college yearbook photo caption was damn bad. The caption identifies the bow-tie sporting future Fox News host as a member of the “Dan White Society,” which references the murderer of Harvey Milk, California’s first openly gay elected official (White also assassinated San Francisco Mayor George Moscone at City Hall). The caption also articulates Tucker’s allegiance with the “Jesse Helms Foundation,” which references the former ultra-conservative (and noted segregationist) senator from North Carolina.
Perhaps this is the story that @TuckerCarlson was trying to get ahead of. In his college yearbook, he listed himself as a member of the “Dan White Society.”
The Wrap has confirmed the realness of Tucker’s college yearbook photo with a statement from a Trinity College spokesperson, who also pointed out that these clubs likely didn’t exist, meaning that Tucker had invented them for the caption:
A representative for Trinity College confirmed the veracity of the yearbook entry to TheWrap… The spokesperson pointed to a digitized version of the yearbook, which features the entry on page 186, and added that the so-called “society” didn’t seem to exist at the school and was only mentioned in Carlson’s entry. A review of the yearbook by TheWrap found no other mentions of a “Dan White Society.”
“While I cannot speak to the yearbook process in 1991, current practice is that only a student’s name, home state and/or country, and the student’s major are listed with their photos,” the Trinity College representative said when asked whether Carlson submitted the identifier himself.
Tucker probably thought this was a “clever” caption at the time, although he sure doesn’t seem pleased about its discovery these days.
Today (April 22) is Earth Day, but National Geographic got the party started last night with Earth Day Eve 2021, a virtual concert featuring performances that were filmed mostly in picturesque outdoor locations. They secured a strong roster for the show, which included Angélique Kidjo, Aurora, José González, Maggie Rogers, My Morning Jacket, Rostam, Valerie June, Willie Nelson and Micah Nelson, Yo-Yo Ma, and Ziggy Marley.
Rogers took to Topanga Canyon, California for a rendition of “Love You For A Long Time,” while My Morning Jacket premiered a new video for “Feel You,” which was filmed in Los Angeles and Floyd’s Knobs, Indiana.
Alongside the performances, National Geographic also announced Planet Possible, “a new multiplatform, multiyear initiative aimed at helping consumers build on the scientific and environmental gains of the past year and empower them to live more lightly on the planet.” They also launched the Share Your Spot campaign, “an uplifting social media campaign that unifies National Geographic’s global community around a shared love of the Earth,” which “encourages users to share the places that bring them happiness, hope and optimism, by submitting pictures using the #ShareYourSpot hashtag.”
What place on Earth inspires you most? Show us using #ShareYourSpot!
“For most Indigenous cultures and myself, there’s no separation between ourselves and the land,” writes photographer Kiliii Yuyan. “I’m sharing images from my favorite spot on Earth, the Alaskan Arctic.” pic.twitter.com/gV94LOpPqh
Check out the full event above. González’s performance starts at 14:27 into the video, My Morning Jacket starts at 34:58, Marley starts at 48:57, Rostam starts at 53:09, Nelson starts at 58:09, and Rogers starts at 1:01:31.
Few can forget where they were when Beyoncé’s Lemonade dropped on Saturday, April 23, 2016. The double feature — part pseudo-surprise album, part star-studded visual project — found the notoriously private superstar letting fans in on details of her marriage to husband Jay-Z. Throughout the 45-minute, 12-track LP, listeners and viewers were taken on a journey of grief, anger, acceptance and reconciliation across the musical lens of R&B, pop, trap, rock, and country. (During the visual project, these emotions are verbalized by prose from Somali poet Warsan Shire and spoken by Beyoncé.) Through both mediums, we gain insight into Queen Bey’s experience with infidelity, and the overarching experiences of Black women in America, which includes feelings of unworthiness, frustration, and shame. However, Lemonade ultimately highlights Black women’s astounding resilience against all odds.
Given the shocking death of iconic artist Prince just days before its release, many credit Beyoncé for carrying the torch of the multitudinous musical behemoths who came before her, while praising the album as a sonic triumph. While no one could have predicted the pain that came with losing yet another legendary act, the welcome celebration of life, love, and damn good music provided by Bey’s sixth project truly turned our lemons into lemonade.
In the five years since its release, Lemonade spawned countless dissections, podcasts, and even college courses regarding its legacy and alignment with the Black feminist movement. And those infidelity claims Beyoncé makes during Lemonade? Jay-Z confirms them in his Grammy-nominated project, 4:44, released a year later. In 2017, Lemonade was nominated for nine Grammy Awards, controversially winning only two. Nevertheless, its impact continues to reign, and the Grammys eventually caught up to her greatness; in 2021, Beyoncé became the singer with the most Grammy wins in history (regardless of gender).
In honor of the album’s fifth anniversary tomorrow, we’re dropping five facts about the album and visuals that you may not have known prior. Take a look below at some tidbits, and give Lemonade a stream or two in honor of its monumental birthday.
The Well-Used Samples
As mentioned above, Beyoncé showcases her ability to traverse genre throughout Lemonade, and various musical influences can also be found within its samples. The bouncy, emotional ‘Hold Up’ samples pop star Andy Williams’ “Can’t Get Used to Losing You” from 1962. The Jack White-assisted “Don’t Hurt Yourself” borrows from Led Zeppelin’s “When The Levee Breaks.” The shadowy, trap-tinged “6 Inch” is a nod to soul icon Isaac Hayes’ “Walk On By” and interpolates psych band Animal Collective’s “My Girls.” And most notably, Outkast’s “SpottieOttieDopaliscious” is used in “All Night.” This is the second time within Beyoncé’s discography that she’s used this particular sample — the first was 2014’s “Flawless Remix” featuring Nicki Minaj.
”Hold Up, they don’t love you like I love you,” Bey sings in the chorus of “Hold Up.” But did you know that this line in particular reworks a lyric from the Yeah Yeah Yeahs’ 2004 song “Maps”? (“Wait, they don’t love you like I love you,” Karen O says in the original song.) Even more interesting, the reworked Beyoncé lyric was originally a tweet written by Vampire Weekend’s Ezra Koenig in 2011.
Koenig, who wrote “Hold Up” along with Bey, Diplo, Emile Haynie, Father John Misty, MNEK, and MeLo-X, was paraphrasing the lyric from “Maps” when he wrote the tweet, which randomly popped into his head while recording. “I figured it was going to be a Vampire Weekend song but was easily convinced that it could be better/go to a new place as a Beyoncé song,” Koenig tweeted in 2016 after the release of Lemonade. “Songs become tweets, tweets become songs – it’s the way of the world.”
Getting In Formation In Coachella
Swae Lee of the rap duo Rae Sremmurd is credited as one of the co-writers on Lemonade’s first single “Formation,” which dropped out of thin air in February 2016. According to an interview with the song’s producer Mike Will Made It, Swae Lee came up with the chorus of “Formation” on the way to Coachella in 2014.
“So we’re in the middle of the desert,” Mike Will told The New Yorker in 2016. “And we’re just coming up — we just freestyle, you know? — and Swae Lee said, ‘O.K., ladies, now let’s get in formation.’ And we put it on the VoiceNote. Swae Lee’s got so many voice notes that he doesn’t even record, but I’m like, ‘Dog, we got to do that “get in formation” shit.’ That could be a hard song for the ladies. Some woman-empowerment shit.” The producer sent five or six songs to Beyoncé’s camp, including “Formation,” and during a party months later, she told him she liked that particular song.
“I told her what I was thinking about the woman empowerment, and she was like, ‘Yeah I kinda like that idea.’ And she just left it like that,” he continues. “[She] took this one little idea we came up with on the way to Coachella, put it in a pot, stirred it up, and came with this smash. She takes ideas and puts them with her own ideas, and makes this masterpiece. She’s all about collaborating. That’s what makes her Beyoncé. Being able to know what she wants.”
Generational Recipes
At the end of the Lemonade visual, Beyoncé appropriately shares a recipe for homemade lemonade.
“Take one pint of water, add half pound of sugar, the juice of eight lemons, the zest of half lemon. Pour the water from one jug, then to the other several times. Strain through a clean napkin.”
She adds prose regarding how her “alchemist” grandmother “spun gold out of this hard life” and “found healing where it did not live,” which of course just sounds like beautiful poetry. But this is the real recipe for homemade lemonade from her grandmother, Agnéz Deréon, that’s been shared through her family across generations. In 2020 during the height of the COVID-19 pandemic, the recipe began to go viral on social media. According to Spoon University’s taste test, “The zest gives the lemonade flavor a uniquely tart taste, which is somehow also very sweet at the same time from the half pound of sugar.”
Grammy History, Because…Of Course
After the release of Lemonade, Beyoncé garnered nine Grammy Award nominations in 2017, including Album, Song, and Record Of The Year. According to an interview with The Recording Academy’s Head of Awards Bill Freimuth, Bey made history with these nominations as the first artist to ever be nominated across four distinct genres in one year. “Hold Up” was up for Best Pop Solo Performance, “Don’t Hurt Yourself” was nominated for Best Rock Performance, “Freedom” was recognized in the Best Rap/Sung Performance category, and Lemonade itself won Best Urban Contemporary Album.
“You’ve had other artists in the past, say Michael Jackson maybe, who have been nominated in that many different fields, but not in the same year and on the same album,” Freimuth said. “This is a first timer for us and personally I think it’s appropriate and pretty cool.”
According to the Associated Press, Beyoncé submitted her country track “Daddy Lessons” for consideration in a country music category. However, the song was reportedly rejected by The Academy’s country music committee. In the same interview with Freimuth, he says he was unsure if “Daddy Lessons” was considered for a country music Grammy, “But if it had, evidently the committee said it didn’t belong there.” Nevertheless, country artists like Blake Shelton and Dierks Bentley praised the song against detractors, and an official remix of the song with The Chicks was performed at the 2016 CMAs.
Whether you’re a fan of Leigh Bardugo’s Shadow and Bone book series or you’re coming to Netflix’s fantasy adaptation as a Grishaverse novice, you’ll notice the show’s first season lays the groundwork for multiple worlds – and hopefully, spinoffs to come.
That was showrunner Eric Heisserer’s (Arrival, Bird Box) plan, anyway. He wanted to tell the story of a young orphan struggling to find her place in a time of war and learns she holds a power that could save her country. He also wanted to tell the story of a trio of thieves carrying a ton of personal baggage (and manage to pull off insane heists) in a steampunk fantasy world filled with magic and morally questionable characters. In the books, these worlds merely grazed each other. In Heisserer’s upcoming Netflix epic, they overlap and interact in fairly inventive ways.
We chatted with Heisserer about essentially writing a prequel novel when prepping for the show, how he approaches adapting other people’s work, and why it’s important to know which stories aren’t yours to tell.
It’s an interesting decision to merge Shadow and Bone with Six of Crows for this first season. Why did you decide to do that? More importantly, how do you pull that off?
Right. “How?” That’s a good question. I should have asked myself that before making the bombastic claim that it could work. I would say in part, [it’s] because [of] the way that Leigh has weaved into both of those sets of books these characters that cross-pollinate in their stories. It felt less like you could do one series and then consider a spin-off of the other. It felt more like they all lived in the same world anyway. And if we wanted to get into stories where you saw some of these people interact, later on, it felt much smarter to try and introduce them early. What I didn’t think about at the time was that I would have to come up with a prequel novel that would showcase the origins of these Crows, what they’re doing before we get to Six Of Crows, and how that would possibly cause some friction or interact with some of the Shadow and Bone storylines.
I’m guessing that means you were constantly calling Leigh Bardugo with questions?
[Laughs] We had the Grisha phone that we just picked up. We brought her in every week to the writer’s room where we’d pitch her more episodes. We’d just inundate her with questions that we’d have. A lot of the time, she of course had the answer because she’s been in this world in her head all this time. But now, and then she would go, “Hmm. Gosh, I don’t know if I’ve ventured in that spot. So impress me with something.” That would terrify half of my staff and excite the other half.
Creatives can be very protective of their work but a lot of times when you’re adapting something for the screen, changes have to be made. How do you, as the showrunner, approach that conversation?
Well, it started with me saying I wanted to do Six of Crows, the book story, as well as Shadow and Bone. And she just held up a hand and said, “I’m going to stop you right there. You really can’t introduce magic and then magic on steroids in the same season. You’re not going to get a sense of scale for your viewer. And it’s going to cause a bunch of problems.” And she’s absolutely right. So she was like, “What are you going to do now?” And I said, “What if we do a prequel?” And she’s like, “All right, I’m listening.” I had one idea that I knew, “Okay, this is either going to get me fired or we’re off to the races.” And, she loved it thankfully.
Was this your way of just ensuring that we get at least six more seasons of this universe?
I am! When I latch onto an adaptation, it is because I have more love for it at the time than my own harebrained ideas. I got into this business to write my own original stuff but now and then I come across something I love so much that I’m like, “All right, I’m going to do this.” That’s how I feel about her books. So really, what I’m doing is creating very expensive ads for her books.
When did the decision to change the heritage of the main character and make Alina half Shu happen?
It was one of the very first discussions that Leigh and I had, and it came from the lessons that she learned and what she took away as she grew as a fantasy author in her own right. To me, I saw that a core question within Alina is trying to figure out where she belongs. And that question thematically resonated for me in terms of, “I can tell that visually if we have someone who’s mixed race.” I had heard a story from a writer friend of mine who was mixed race and had that question burning in there for so long, feeling like neither family fully accepted her, and then trying to find her own identity. But beyond that, I really didn’t know the culture or the heritage side of things. I couldn’t speak to that. And nor should I. I can’t own those stories. So, my first hire was my mixed-race writer friend, who then can champion that in the room and share the experiences and imprint that on Alina so that we told her truth.
There are certain showrunners who like to have an iron grip on everything, and then there are showrunners who are able to step back and say, “Maybe this isn’t my story to tell.” Where do you fall?
Well, already I’m adapting somebody else’s work. I’m essentially just a steward of the Grishaverse. Something that I had said to Ted Chiang with Arrival, and I said it to Leigh, it’s like, “I am essentially borrowing the keys to your car, and it will have some aftermarket modifications. Please don’t be mad.” But maybe beyond that, I think that granted me the freedom to open up the playing field to people from many walks of life, and many disparate life experiences, be that racial or sexual identity, you name it. One of my writers was a refugee from Sarajevo. He and his family fled when he was a child, and that absolutely helped form some of the wartime feel of the show. It has absolutely become my job to provide a platform for these other writers to talk about these things. I don’t think of it as is my show. It is our show. This is not a singular voice kind of thing.
You’ve worked on bigger genre films like Arrival and Bird Box. What did you learn from those movies that you brought to this show?
It’s understanding that [I need] to give everybody, including our cast, who I think go above and beyond, support. To love them and encourage them in the right ways. And occasionally, give boundaries when we have to.
Speaking of future seasons, Netflix is notoriously secretive about viewing numbers and such. Have the powers that be given you a threshold to meet that gets you a season two pick-up?
Yeah. Every time they do that, there’s a buzz on the phone and I don’t get the number metrics. I don’t get to hear like, “What’s the threshold? What do I need to do here?” I’ve already called all my family members, my friend, my neighbors. What else can you do?
Earlier this month, Law and Order: SVU welcomed back the “prodigal son” (as he was actually referenced in an episode title), hot-headed cop Elliot Stabler, to the NYPD. The crossover event finally had Christopher Meloni in the same room(s) again with Mariska Hargitay’s Olivia Benson and Ice-T’s Fin Tutuola. Obviously, there’s a sentimental factor here. People loved Stabler’s camaraderie with Benson (who is now a captain), and he was absurdly beloved as a character (damn that Meloni charisma), but oh boy, it is hard to look back on Stabler’s behavior without feeling conflicted. And to be perfectly blunt, Elliot Stabler’s name feels ironic these days because he looks like the portrait of an unstable cop. With the launch of Meloni’s Organized Crime spinoff series, it’s interesting to see how the franchise is handling this cop with the checkered past.
Viewers will remember that Meloni’s 2011 departure from SVU all boiled down to a contractual dispute. Yet Stabler had grown notorious for using excessive force and pushing around witnesses and, most damningly, he shot six people in the line of duty. The final shooting occurred when a teenage girl brought a gun into the station house, and Stabler subsequently left the force. He did so abruptly and without even bidding farewell to Benson, who now believes (probably accurately) that he simply didn’t want to go through the counseling hoops. It was not a good look for Stabler, and he needs to do the work to make amends for Organized Crime to fully succeed.
How is the show doing so far? Surprisingly well, and it feels like an (intentional) work in progress. I did expect Stabler’s return to be more, well, awkward. Instead, Organized Crime feels enjoyable, mostly for the way that the show’s delighting in gently roasting Stabler. The dragging is happening, for sure, even though it’s happening slowly. It would be rather heartless for everyone to come down hard on him right after his wife got killed, which definitely happened in the crossover episode with the whodunnit aspect still unsolved. In the meantime, Stabler has not taken any time off work. It’s also revealed that he’s been an NYPD liaison in Rome for years, and suddenly, he’s sliding back into stateside duty and going up against an indisputably bad guy, towards whom it is perfectly acceptable to go toe-to-toe with while making angry faces.
Dylan McDermott’s mafia-brat villain, Wheatley, wields a damn octopus as a weapon.
NBC
An octopus. As a weapon.
NBC
That’s pure evil, man. It’s wise for the show to position Stabler (at least from the start) against a guy who everyone knows is a baddie. There are no antihero shades, and no reason for anyone to feel sympathy (we’ve seen Wheatley have his own dad killed). When it comes to successive villains, though, we need to see Stabler have to strive for growth. We need to see him make the correct calls against someone who isn’t (to be blunt) a rich white guy. And we need to see Stabler abandon his intimidation tactics, too. He already messed up in the interrogation once since his return, and he promised Olivia that it wouldn’t happen again. So while we wait on that subject, let’s do a quick listing of the ways that Organized Crime isn’t letting Stabler get away with everything.
NBC
— Stabler’s new boss is Sergeant Ayanna Bell (Danielle Moné Truitt), and I feel so giddy to see those shots where he’s walking behind her confident self. She doesn’t take kindly to his attitude following her inquiry of his six on-the-job shootings. “All of them good!” Stabler popped off in defense, despite skipping town on the last one and easily scoring a good-old-boy return to the force. He grouses about how he doesn’t want to be judged for his behavior twelve years ago, and this dialogue is telling:
Stabler: “I was a damn good cop then. I’m a better cop now.”
Bell: “Guys who came up when you did, you guys never think you really need to change your ways.”
Stabler: “Really? You know you’re profiling me right now?”
Bell: “Detective Stabler, you don’t know a damn thing about being profiled.”
Boom. Stabler didn’t have a comeback, either. The humor isn’t entirely coming across in mere dialogue, but damn, this was the good stuff.
— Oh, I’m gonna talk about Stabler’s new boss again because this is the primary way (again, so far) that the show’s telling him to cool it. Sergeant Bell is not only a Black woman, but she’s also gay. They have a discussion on “demographics” (as Bell puts it), where she points out that as a gay Black woman, she would never be allowed to cross lines like Stabler did back in the day. She articulates that he’s got a higher pay grade than she does, even though she’s his boss, and Stabler doesn’t say much to this, other than that she’s “still the boss.” They seem to come to an unspoken agreement about the unfairness of the situation, and Stabler then wonders aloud if they are “partners,” and Bell calls them “equals.” I did laugh when she asked, “Do you know what it’s like being Black, female, and gay?” All he could say in response was this: “You know I do not.”
— Clearly, there’s a lot of inner wrestling happening with Olivia Benson and from Sergeant Bell, too. On Bell’s part, she tells her wife that even though Stabler is part of the old “gladiator” style of cops, she thinks he’s working on his demeanor. Whereas Olivia is truly worried about him. She frets over how he pounced at her witness during interrogation, and he was offended when Olivia called him out. “Don’t tell me that we don’t do it that way anymore please,” he chastised her. “I’ve been living in Europe, not under a rock.” Then he added, “Brave new world, I got it.” Yep, Organized Crime is not letting Stabler walk in, retooled and with a clean slate. He’s got work to do.
Currently, the show’s acting like Stabler will not be allowed shortcuts, but we’ll see how this season continues. We’re in a different TV cop landscape than we were a decade ago when Stabler departed. In the interim, showrunners have had to grapple with real-life civil unrest amid waves of tragic instances of police brutality — horrible behavior that has led to the cancellation of reality series includingLive PD and the long-running Cops — and adapt accordingly. On one hand, Stabler’s return to the force signals the lingering power of the good-old-boys’ club in the TV portrayal of the NYPD. On the other hand, this is a chance for Law and Order to reform one of its most flawed characters.
‘Law and Order: Organized Crime’ airs new episodes on Thursday nights.
Cuba’s mojito is probably the most refreshing rum cocktail out there. The mix of white rum, white sugar, fresh mint, fresh lime juice, and soda water feels complex but it’s actually pretty simple. Well, that’s true when we’re talking about mojitos in a classic sense. Since bar culture has exploded around the world, every other bartender seems to have a take, trick, or, worse, “shortcut” for making a good mojito.
They’re often overdone. So today, we’re bringing it back to the old school. Ours is a classic mojito, tried and true.
While the concoction of sugar cane distillate, sugar, lime, and mint goes back at least 500 years (and likely much more), the modern version is a little younger. We’re going to look at the mojito that launched the whole movement. La Bodeguita del Medio in Havana has been serving classic mojitos the same way since 1942. The recipe (which they actually put on their menu) is so dialed in that Ernest Hemingway only drank his mojitos from the famed watering hole when he lived in Cuba.
This is a pretty low-impact cocktail to make. You can make it more complicated by adding this or that or over garnishing. But at its heart, the mojito is a build-in-the-glass smash that takes less than a minute. And it’s so goddamn delicious, refreshing, and light.
As for the rum … well, you’re likely not going to find Havana Club 3-Anos in the U.S. right now. That’s a shame. It’s a great white rum that spends three years mellowing in oak, giving it a slight bronze hue. That really is the expression you should always make this drink with. Since you likely cannot, I’d recommend using another aged white rum like Diplomatic Planas (aged six years in oak). It’s a deeply beautiful white rum that carries that oak vibe (vanilla, tobacco, spices) into the cocktail. You can snag a bottle for around $30 here.
Let’s talk about the sugar for a moment. The bar I came up in actually imported the same white sugar from Cuba that La Bodeguita del Medio uses (yes, seriously). Again, since you can’t get that in the U.S., I’d suggest a fine granulated white sugar. You want something that’ll dissolve quickly in the mix of water and lime. Of course, a lot of bars will use simple syrup instead of granulated sugar to speed things up in the mixing process (especially on an assembly line). But it’s really not that necessary or that much faster.
Use fresh lime juice that’s been strained of pulp and good fresh mint. I got my mint with a fairly large leaf. If you get mint with the smaller leaves (think the size of a thumbnail), use three or four sprigs.
Lastly, for the water, I’m using San Pellegrino. It has a pretty sharp fizz but soft texture. The water they use at La Bodeguita del Medio tends to be about the same, though a little less fizzy.
What You’ll Need:
Highball glass (or Collins glass)
Barspoon
Muddler
Hand juicer
Small strainer
Straw
Zach Johnston
Method:
Add sugar, lime juice, and mint sprigs (remove the main stem) to the glass in that order.
Add the soda water.
Use the handle of the muddler to stir and bruise the mint. Make sure not to grind the mint at all but sort of gently hit it against the inside of the glass. After about 20 seconds, the sugar should be dissolved.
Add the rum (I do a six-count pour from a bottle with a spout, which is what they do at La Bodeguita del Medio).
Fill with ice.
Add the straw and stir well to combine.
Serve.
Bottom Line:
Zach Johnston
That’s a delicious mojito, right there! I’m biased, as I’ve had this mojito from La Bodeguita del Medio (several times) and have very fond memories, but who’s going to argue with a classic? There’s no fussiness at all. It’s incredibly refreshing from top to bottom.
The marrying of the sugar and lime creates a bit of a lime soda vibe while the mint livens everything up. The rum brings in a slight sugar cane rum energy, with a barely noticeable alcohol note.
Of course, you can garnish this with more fresh mint sprigs and the crushed lime halves in the glass. Hell, I’ve had it garnished with a dried Cuban tobacco leaf before, which was surprisingly awesome. But you really don’t need anything else — this already a perfect drink.
Thanks to a surplus of delivery apps like Reserve Bar, Saucey, Minibar, and Drizly, adults across the U.S. have nearly eliminated the need to leave the house to shop for wine, beer, and spirits. Now, people can just log on to the app, scroll the endless options, purchase a bottle or three, and wait for some nice person to drop all the libations off at their door.
And boy-oh-boy, have Drizly shoppers been going HAM on the wine purchases through the app. They’ve been buying up a ton of white wine, particularly Sauvignon Blanc, Chardonnay, and Pinot Grigio — the three of which account for 90 percent of all white wine sold on the app. Clearly, pandemic-era shoppers have a thing for wines that are best enjoyed by the pool.
While we had Drizly talking, we asked them to name the specific white wines Americans were ordering the most. And since we’re so curious about the nation’s collective palate, we tasted all 10 of the top-selling bottles and ranked them according to our own standard of flavor and style, which — as you’ll see in this list — differs greatly from Drizly shoppers. (We’re right; they’re… less right.)
We didn’t pay much attention to the price of these wines. All the vino tasted for this experiment was picked purely based on its purchase-standing on Drizly. But it’s worth noting that none of these white wines are incredibly expensive. In fact, most of them are under $30. So if you’re swayed to go on the app and order one for yourself, you won’t be breaking the bank when you click the linked prices.
Cavit’s Pinot Grigio has been a longtime favorite of white wine drinkers across the globe. While there are some brands on this list that have a splash more character, this one — made with grapes from the Italian provinces of Trentin, Fruili, and Veneto — hits the mark on all the crisp and appealing fruit flavors that Pinot Grigio is loved for.
Tasting Notes:
The smell of this wine is absolutely radiant. Aromas of apple and pear are instantly noticeable, while notes of yellow and white peach intertwine on the palate. It’s a lightweight wine all around, and it splashes around the mouth like a grownup fruit juice with a dash of fresh acidity that lingers on the finish.
Bottom Line:
This is good for drinking completely on its own, although it would also work well with light dishes like pasta salad, scallops sautéed in lemon and butter, or a platter of fresh oysters.
Drizly shoppers love their boxed wine. Honestly, who can blame them? This California brand of Pinot Grigio comes in boxes that can hold up to four bottles worth of wine, which means the patio sipping can keep going and going and going.
Tasting Notes:
Press the push button on the box’s nozzle and out pours a nearly clear wine with glimmers of green that smells like white peaches and nectarines. This wine is incredibly light, with a juicy palate displaying notes of the same stone fruits that show up in the aroma. Subtle floral notes and the teeniest tiniest squeeze of lime round out the soft and quick finish.
Bottom Line:
For a wine that comes in a box, this stuff is pretty good. It’s an easy sipper that tastes as Pinot Grigio should — light and refreshing.
Grapes from more than 60 vineyards across Marlborough, New Zealand, are used to create this incredibly lively Sauvignon Blanc.
Tasting Notes:
A sip of this wine is nothing short of a zap of lightning. It’s awash with acidity that pierces the mouth in all the right places. You’ll smell and taste the booming notes of crunch Granny Smith apples, blades of green grass and basil, and fresh-squeezed lemon juice. A subtle hint of honeydew calms the palate mid-sip before that stony, acid drip returns for the final finish.
Bottom Line:
Keep a napkin on hand to wipe up all the drool this wine leaves you with. It’s a mouthwatering shock to the face and all that bright acidity may have your palate a little stunned. A soft and creamy cheese, like brie, will go a long way for tempering it a little.
7. Bota Box Sauvignon Blanc (Drizly Sales Rank: 8)
This is a pretty damn good wine, for boxed wine. Despite its packaging, this Californian Sauvignon Blanc maintains its fresh tropical fruit flavors for quite some time, making it not only a bang for your buck but a quality sipper.
Tasting Notes:
The citrus fruit aromas of this wine will transport you to a beachy, tropical oasis. On the nose, you get tangerine, cantaloupe, and lemongrass while the palate is drenched in flavors of nectarine, donut peaches, and honeydew, with a dash of lime zest. This wine is medium-bodied and, while it does feature a twinge of acidity, it blossoms mid-palate for a soft and smooth finish that lingers.
Bottom Line:
This is one of those mindless wines that you don’t need to put much thought into. You know exactly what you’re going to get every time you pour a glass, and it’s that reliability that will keep you coming back.
Whitehaven Wines has been a staple of New Zealand’s South Island ever since its owners Sue White and her late husband Greg White stepped foot in the Marlborough Sounds in 1994. And for nearly three decades, the winery has produced Sauvignon Blanc that captures the tranquil allure of the region.
Tasting Notes:
The fragrance of this wine opens up like the doors of a luxury hotel room spritzed with eucalyptus, clean linens, and fresh-cut flowers, overlooking the most picturesque ocean view. The wine is bright, light, and airy on the palate, with crisp and refreshing notes of lemon, passionfruit, pineapple, pear, and grapefruit. The finish is clean and zesty.
Bottom Line:
This is relaxation in a bottle. Pair it with a good day outside in the sunshine.
5. Santa Margherita Pinot Grigio DOC (Drizly Sales Rank: 3)
Straw yellow in color, this wine hails from the Alto Adige region of Italy. It’s on the dry side, but it makes a killer accouterment for grilled chicken and fish.
Tasting Notes:
This wine is booming with apple aromas. Seriously, pop the cork for this bad boy and you may feel as though you just stumbled onto an apple orchard. Gala and Golden Delicious yellow apple flavor show up in the glass, with hints of citrus and freshness. Overall, the wine is light in body and the finish is barely there.
Bottom Line:
This is the perfect aperitif wine to kickstart the summer clam bake.
4. Oyster Bay Marlborough Sauvignon Blanc (Drizly Sales Rank: 2)
New Zealand’s Marlborough region’s sunny warm days and breezy cool nights provide the perfect atmosphere for growing vibrant Sauvignon Blanc grapes that are balanced with natural acidity and aromatic, fresh fruit flavors. And this award-winning wine is a stunning example of how dynamic and refreshing the grapes of this region can be.
Tasting Notes:
This youthful and elegant, yellowish, greenish wine puts the zest in zesty. It’s extraordinarily aromatic with scents of lemon and lime zest, kiwi, passionfruit, and apple while the palate silky with flavors of Meyer lemon, key lime pie, honeydew, and pear. A wave of fresh acidity cleans the palate in the finish, which is long and bright and lingering.
Bottom Line:
With a name like Oyster Bay, it’s only right that you drink this wine with some oysters, and clams, muscles, shrimp, and everything else that comes on a seafood tower.
Now here’s a velvety soft Chardonnay that’s is more a layered bowl of fruit and honey than the buttery, oaky stuff of yore. Grapes grown all along California’s coast from Santa Barbara up to Monterey are used to make create a Chardonnay that’s complex yet approachable in every sense.
Tasting Notes:
This wine smells like an apple tart fresh out of the oven. Those flaky, buttery crust notes are there on the palate too, but overall the mouth is doused in fruity notes of peach, candied oranges, vanilla, and honey. And while the whole thing is really smooth and creamy, it gets a nice little kick of spice in the end from notes of ginger and nutmeg.
Bottom Line:
This is a true crowd-pleaser that can be easily enjoyed with almost anything. It’s got the concentration to give light pasta and fish a bit more pizzaz and the creaminess to cut through heartier dishes like roast chicken and lamb.
2. Kim Crawford Sauvignon Blanc (Drizly Sales Rank: 1)
There’s a reason why this Marlborough-produced pale yellow wine is a fan favorite across the board. Simply put, it’s hella good, juicy, and refreshing.
Tasting Notes:
This wine is scented with citrus fruit notes and a peppering of crushed herbs. On the sip, it’s got mouthwatering acidity, ripe tropical fruit notes of mango, passionfruit, grapefruit, and the slightest hint of lemon that lasts throughout the elongated finish.
Bottom Line:
This wine is as Sauvignon Blanc as Sauvignon Blanc gets. Drink it solo. Drink it with light dishes like salad or lobster. Whatever you do, just drink it.
Made with 100 percent Chardonnay grapes grown in Napa Valley, this wine lands the top spot because it is affordable, approachable, and divinely flavorful.
Tasting Notes:
This rich yellowy-white wine smells of citrus fruits and honey while the palate is soaked in flavors of peach and guava. Hints of oak and vanilla mingle in the background. The wine carries some weight and a structure that is as smooth as butter. You can feel every sip, especially in the long finish that is supple and full of body.
Bottom Line:
This wine tastes like it should cost significantly more than what it does. It’s a magnificent value pick.
As a Drizly affiliate, Uproxx may receive a commission pursuant to certain items on this list.
It was the big bang of fast food. A force so big and powerful that an entire industry spawned around its delicious convenience.
In fact, the only thing that trumps the cheeseburger is the double cheeseburger, which really proves that cheeseburgers are so damn good that the only way we could improve upon them was to say, “ADD MORE BURGER; ALSO MORE CHEESE!” (Adding bacon was another revelation, but that’s another article!)
Below, we’ve set out to rank all of the double cheeseburgers floating around the fast-food space to find the very best of the best. There’s no Whataburger on this list, though a flight to Texas is in the cards post-vaccination [It would definitely crack the top ten. — ed]. Other than that, we tried to be completist — DQ even makes a showing (though it’s not a great one).
Here are the best double cheeseburgers in the game, ranked from worst to best based on flavor alone!
15. Dairy Queen — 1/2 lb Cheese Grillburger
Dairy Queen
Calories: 800
The Burger:
Dairy Queen’s Double Cheeseburger has a fun spin on the name “double cheeseburger.” They call it the 1/2 lb Cheese Grillburger (as opposed to the single patty 1/4 lb) which actually makes it sound appetizing — as if it’s somehow different than a regular burger.
Is it one part grilled cheese? Sign us up!
Yes, I’m well aware I just described a patty melt. This thing wishes it was a patty melt. You’ll notice the above photo of Dairy Queen’s 1/2 lb Cheese Grillburger has a slice of swiss on it, I’m not sure why — mine was topped with American cheese and I wasn’t even given the option for the slice of Swiss.
Would the Swiss have saved the burger? No.
This burger is not even remotely appetizing. It’s easily one of the worst double cheeseburgers I’ve ever had (though I’d say the bottom three on this list are essentially interchangeable). The burger comes topped with double American cheese, tomato, a depressing, wilted piece of lime green lettuce, bland and bitter pickles, onions, ketchup, and mayo.
It has all the ingredients that make a good burger, yet the thing never really comes together. In fact, it doesn’t get close.
The Bottom Line:
Don’t eat your lunch at Dairy Queen. Dairy Queen is for dessert.
Say what you will about the bottom burgers on this list, they’ve got fun names! I love A&W’s Papa Burger! I like saying, “Can I get a Papa Burger?” Or “What should we get for lunch? You down for a Papa Burger?”
Unfortunately, those are two things I’d never say because the Papa Burger is horrible. The bread it’s served on is strangely dense. The shredded lettuce that they top the burger with (lettuce goes on the bottom, A&W) is almost always translucent. The cheese doesn’t really melt. And the meat is very dry, which they try to mask with excessive amounts of “Papa Sauce.”
Papa Sauce has to be the grossest name for a spin on Thousand Island ever.
The Bottom Line:
Look, A&W doesn’t even make the best root beer. Don’t bother with this one.
It brings me joy to see Burger King not take the bottom spot. The chain really is the underdog of the fast-food universe. Burger King has no fans, yet they maintain restaurants all over the country. So someone is loving it, a lot. But that someone isn’t me.
You might be asking yourself, “Why the Double Quarter Pound King, why not a Double Whopper?” No cheese in the Double Whopper, my friend. As far as I can tell, that’s the only difference between the Double Whopper and the Doubler Quarter Pound King. Why didn’t they just call it the Double Whopper with Cheese?
Look, don’t question Burger King’s strategy. They’re obviously doing something right. They’re literally in every airport in the country.
The actual burger is a half-pound of flame-grilled meat topped with American cheese, onions, pickles, ketchup, and mustard (look at that, no mayo!) served on a sesame seed bun. The real problem with the Double Quarter Pound King is the meat. It’s remarkably dry, nervy, and grainy. Biting into it causes the meat to tear apart in this really unnatural way that reminds me of tearing apart soggy drywall.
The Bottom Line:
It’s not the worst double cheeseburger I’ve ever had, but, come on, this place calls itself Burger King! We expect better. A lot.
The bottom three burgers on this list are so bad that they make us question how they’re still even functional establishments. Sonic’s SuperSONIC Double is a step up, but it’s probably the last thing at the chain I’d ever suggest someone order. Come here for a hot dog, a breakfast burrito, chili cheese fries, cheese tots, or even mozzarella sticks. This is a damn stoner snack paradise!
The SuperSONIC Double is bland when compared with Sonic’s other offerings.
This burger is topped with all the classic ingredients and uses diced onions instead of rings, which is a nice touch, but again this burger is set up upside down: Ketchup, mayo, and mustard on the top bun, followed by pickle chips, lettuce, and onion, tomato, meat, cheese, meat, cheese.
There is a slice of cheese on the bottom bun! Why do bad burger places insist on setting up their burgers upside down?
The Bottom Line:
If someone gives you a free burger from Sonic, eat it. It’s not awful. But if you’re at the Sonic drive-thru, order almost anything else.
This is going to seriously date me, but when the Ultimate Cheeseburger first dropped on the fast-food scene, it was advertised with an N*SYNC/Backstreet Boys type boy band called the Meaty Cheesy Boys who sang a song with these lyrics “Girl you know that there’s one thing that I love / And it’s not you that I’m thinking of / I want the Ultimate Cheeseburger! Cheese, meat, cheese, cheese, meat and that’s it! Baby, you know it’s hot and juicy because Jack won’t make it until you order it!”
A couple of things:
This is a hilarious song to sing when you’re hungry (especially if you’re singing it to your partner).
It’s easily the best song about cheeseburgers ever.
It’s also a sad reminder that Jack in the Box used to have a policy: We don’t make it until you order it. They’ve dropped that policy and it really shows.
The Ultimate Cheeseburger is what it promises: cheese, meat, cheese, cheese, meat, and that’s it. Unless of course, you count mayonnaise, mustard, and ketchup as ingredients. Those aren’t catchy words for a jingle, though.
This sandwich features a mix of American cheese slices with a single slice of Swiss thrown in there to keep things interesting. It kinda works! This is certainly one of the most unique-tasting burgers on this list. The Swiss adds a depth of flavor, with slightly sweet and nutty notes that the other burgers on this list just don’t have.
Unfortunately, it’s just Swiss cheese. And while we enjoy its inclusion, it’s not enough to bump this burger up any higher than this slot.
The Bottom Line:
Baby, it once was hot and juicy. Now, Jack made it 30 minutes before you arrived and it’s probably going to lead to a stomachache. But hey, at least your acid reflux will have a touch of Swiss.
Well would you look at that, Del Taco, a place known for tacos, builds their Double Del cheeseburger the right way. Cheese, meat, cheese, meat, tomatoes, lettuce, diced onions, sauce (sauce on top is also acceptable) — which indicates to me that they’re serious about their burgers.
You wouldn’t expect the Double Del to be good, but it is. The patties are always juicy and never overcooked. The American cheese actually melts. The tomatoes are bright and vibrant, never turning into a soggy mess in your burger. But at a place with huge Avocado packed burritos and a variety of different tacos, why would you ever order a very-solid-though-not-exceptional cheeseburger?
The Bottom Line
Way better than it should be, but Del Taco’s menu is full of better flavors. Grab the Epic Avocado or Cali Burrito (it has fries inside of it!) instead. You’ll thank us.
9. McDonald’s — Double Quarter Pounder with Cheese
McDonalds
Calories: 720
The Burger:
McDonald’s has a lot of double cheeseburgers. There is the Big Mac, the Double Quarter Pounder with Cheese, the Double Quarter Pounder with Cheese Deluxe, the McDouble, and the Double Cheeseburger. You’re allowed two different double cheeseburgers at best McDonald’s, get your shit together. I could’ve reviewed multiple double cheeseburgers from McDonald’s, but the chain gets enough love. So I’m keeping it down to one.
The value menu Double Cheeseburger is off the list, sorry, I know this one has its fans. The Big Mac is also off this list because I actually think it’s a horrible fast food creation. That middle bread? Disgusting. The Double Quarter Pounder will have to do (the Deluxe is the same thing, plus lettuce). The meat is pretty bland and flavorless. Instead, all of the flavors are coming from that distinct mix of onions and pickles. McDonald’s onions are especially crispy and biting for some reason, onions in a McDonald’s burger just hit differently. It’s a fine burger but nothing to write home about, which is probably why so many people are down for the smaller value version. If you have a nostalgia for McDonald’s, it probably hits the spot in a special way. But overall, it’s a middling burger.
The Bottom Line:
Not bad, not delicious, it’s a McDonald’s burger! You’re here for the fries anyway.
Carl’s Jr. is another chain with multiple double cheeseburgers. They have the Big Carl (lettuce, double sauce, two patties, two American cheese slices), The Double Western Bacon Cheeseburger (disqualified), and the Super Star with cheese. They also have what is known as the Famous Star, which they have a single version of, and a triple version of, but no double. I can’t be the only one who thinks that’s weird.
The Super Star with Cheese begins with a mix of special sauce and mayo (we only really need one, Carl), two slices of American cheese topping two charbroiled beef patties, sliced onion, dill pickles, and tomatoes. Standard stuff, but the star of the show is the meat which pulls of what Burger King can’t: A charbroiled burger that is juicier than it is dry. This burger has a very appetizing burnt flavor to it, which does a lot to add an extra dimension to the burger.
The Bottom Line
This is a charbroiled done right (Take note, BK!) with the taste of fire and thick juicy meat. But if we could only order one burger from Carl’s Jr, it’s going to be the Wester Bacon cheeseburger.
Here’s the thing about Rally’s Big Buford. It’s good, but it’s incredibly hit or miss. I’ve had more bad Big Bufords than good ones, but when the Big Buford is good, it’s great. This burger features dill pickles, ketchup, mustard, and mayo (again, one sauce is acceptable), two beef patties, two slices of American cheese, and, my favorite part, sliced red onions. Red onions are better than white onions. In fact, white onions are the absolute worst of the onion family.
The beef is sometimes juicy or sometimes bland and overcooked. I really want to rank this one higher but I just can’t trust it. This burger is built upside down, and that really becomes a problem when you get a bad one, as you’re presented with a soggy saucy mess, and an incredibly bland boring bottom bun.
The Bottom Line
You’re taking a risk ordering the Big Buford. You might have yourself a delicious double cheeseburger, or you might unwrap what is essentially trash. Purchase at your own risk.
The Habit’s Double Charburger is currently the best charbroiled burger on the market, with a distinct flame flavor and thick juicy servings of savory meat that meld together beautifully with the rest of the ingredients. It’s also the only burger that comes stacked with caramelized onions. If you have the opportunity to get your onions grilled, get them grilled every time! Pickles, mayo, shredded lettuce, and tomatoes round out this flame-grilled burger. But we’ve got a major gripe, the toasted bun.
The Habit has a habit (see what I did there) of over toasting their buns to the point of stale hardness. This must be a company policy because at every Habit I’ve ever been to, I’ve left thinking “this bun is too hard!” Which is a shame, because the meat really is good.
The Bottom Line:
This may sound strange but, ask for your bun to be un-toasted or at the least, lightly toasted (if you want to be that person). Trust us.
I’m generally not a fan of shredded lettuce but Fatburger makes it work. The XXL Double King Burger has noticeably crispy lettuce, features pickles and onions, and two patties of meat with melted cheese on the bottoms. Yes, it’s built upside down in my opinion, also cheese on the bottom of the patties? Weird, but again, Fatburger makes it work! The meat is juicy and flavorful, perfectly seasoned with fresh unfrozen patties (it’s a bit dry but that’s mitigated by the sauce).
The Bottom Line:
You won’t be disappointed ordering the XXL Double King Burger. Each bite is a savory bomb of flavor. It’s not our favorite on the list, but it could be yours.
I’m a big fan of Dave’s Single. I find the Double version way too big and meaty. But this isn’t an article about the merits of Dave’s Single. You came here for double cheeseburgers. And if you want one of the best, you’ll grab a Dave’s Double.
The meat is incredibly juicy bursting with greasy flavor that is elevated with the inclusion of Wendy’s soft and buttery bun. The cheese melts perfectly across each square-shaped patty, and although Wendy’s lettuce is an absolute joke (Wendy’s has THE WORST lettuce in the fast food game, you’ll always get a romaine spine), there isn’t a single part of this burger we’d get rid of.
That’s really saying something because this thing is gigantic. Each patty is nearly twice as thick as what’s offered at places like Burger King and Jack in the Box, but it’s never tough or hard to chew through. Instead, the burger melts in your mouth as your eating it, mixing and blending with the ingredients is the harmonious way only a good burger can.
The Bottom Line:
On some days, this is the best double cheeseburger in the entire fast food universe. But if you’re going to go for something this indulgent, you might as well go full HAM and just grab the Baconator.
Five Guys “Cheeseburger” is actually a double cheeseburger and their single cheeseburger is called the “Little Cheeseburger.” This is all fine if you’re familiar, but incredibly annoying if you’ve never been to Five Guys. It felt like I had to make mention of this fact for any Five Guys newbies who visit the restaurant after reading this article.
Honestly, I’d like to give this burger the number two spot. I love Five Guys. You’re essentially given free rein to put as many toppings on your burger as you’d like. Want BBQ instead of Mayo? Get it! And while you’re at it, go ahead and throw on some grilled mushrooms, green peppers, and jalapeños on there. Need a dab of Worcestershire? Five Guys has got you covered.
Since options are limitless, I decided to go basic and just grabbed a double cheeseburger with sauce, lettuce, and grilled onions for this ranking. The meat is unfrozen, but without all the toppings I’d normally order, I found it to be a bit over salted. It’s got a great greasy and savory flavor, but the salt is just out of control. What are you trying to hide Five Guys?
The Bottom Line:
You can’t go wrong with a Five Guys Cheeseburger. Order whatever the hell you want on it (you’re encouraged to!). It’s as great as you want it to be!
Goddamn is Shake Shack good… Everything about the Double Shack Burger is perfect: the tangy and complex housemade burger sauce, the fresh and deep green leaf lettuce, the thick juicy tomatoes, the spongey potato roll that soaks up all the delicious grease. But the real star of the show is that smash burger meat patty. Shake Shack easily has the best ground beef of any fast food establishment, whatever meats they are blending, they’ve hit the right ratio of juicy fat and flavorful beef. And the way it’s thinly smashed until it forms that caramelized crust; it’s absolute burger perfection.
I have absolutely nothing negative to say about this burger. It’s got a remarkable depth of flavor. It’s noticeably beefier — for lack of a better word — than the other burgers on this list. And I’ve never had a bad experience eating a Shack Burger. But it’s not my favorite fast food cheeseburger, you’ve probably seen number one coming from a mile away. It is what it is.
The Bottom Line:
Delicious, the best meat patties in the game, and overall one of the highest quality burgers you can get served in a box and bag. But it’s not the best.
I was born and raised in Southern California, there is no way that In-N-Out’s Double Cheeseburger wasn’t going to be my number one. The very first burger I ever ate was from In-N-Out. Every other burger I’ve ever eaten is measured up against what In-N-Out offers. It’s simply what a burger is supposed to taste like to me. While I can tell that the meat isn’t of the same quality as Shake Shack’s, it’s got its own distinct flavor. I could easily pick out an In-N-Out burger in a blind taste test of meat patties. It has this distinct salty mouth-watering quality and is paired with the best American cheese you’ll ever eat. Seriously, In-N-Out, where do you get your cheese?
The buns are perfectly toasted, with a crisped edge around them that results in a pleasing crunch with each bite. The lettuce is the finest in the fast food universe. It’s hand-pulled and balled up, adding a brightness to the experience that pairs well with the juicy thick tomatoes. And In-N-Out’s special sauce is delicious, with noticeable chunks of tart relish. If you’re looking to elevate the experience, you could order it Animal Style, which features mustard grilled patties and grilled onions. But if you really want to take it to the next level, you’ll ask them to add chopped chilis.
In-N-Out’s burgers are so damn good, they’re the only chain that hasn’t given in and produced a bacon cheeseburger because they don’t need to! That’s a statement if we’ve ever heard one.
The Bottom Line
Order it with chopped chilis and prepare yourself for the best fast food cheeseburger you’ll ever eat. People who think otherwise are probably from the East Coast. And Wrong.
Marjorie Taylor Greene has been a congresswoman for less than four months, but already we’ve learned quite a lot about her — more than we probably ever wanted or needed to know. We’re aware that she was a devoted believer in some pretty wild QAnon conspiracy theories and once floated an idea that California’s wildfires were the result of a (checks notes) space laser (though she later tried to distance herself from that reputation). We know that she’s been accused of cheating on her husband of 25 years with a tantric sex guru (and lots of other dudes from her gym). And now we know that, despite being stripped of any house committee seats she previously occupied, she’s been so busy railing against Alexandria Ocasio-Cortez and the Green New Deal plan that she hasn’t actually even read yet.
We repeat: Marjorie Taylor Greene has apparently never even read the Green New Deal that she has spent months spouting off about. If you’re thinking, “Well, it’s probably really dense and difficult to parse,” let’s be clear: the document is a whopping 14 pages long. That’s eight pages shorter than The Very Hungry Caterpillar, and two pages longer than the assembly manual for an IKEA Billy Bookcase.
I’m glad I ran into you today @AOC to plan our debate about the Green New Deal.
After spending a chunk of last week tweeting into the void in an attempt to get AOC to agree to debate her regarding the Green New Deal—or even just acknowledge her tweets—Greene, brilliant politician that she is, admitted that she really knows nothing about the plan she’s complaining about.
The Twitterverse exploded upon hearing the news that the oh-so-confident MTG had the audacity to challenge the silver-tongued AOC to a debate about something Greene knows nothing about (and the fact that it was Taylor herself who let that bomb dropped made it an even more tantalizing detail).
It’s only natural that Marjorie Taylor Greene, the antisemitic White Supremacist who thought Jewish Space Lasers were a real scientific thing, would consider it a Herculean effort to read “ALL 14 PAGES” of AOC’s Green New Deal proposal
The one person who has not responded (at least not as of press time): Alexandria Ocasio-Cortez. Yet Greene has persisted with her unending social media harassment of AOC and requests to set a date for their debate.
Today, we reintroduced The Green New Deal with @SenMarkey – a jobs program that will leave our country more unionized & more just.
We refuse to leave any community behind. And, those who have been left behind come first. pic.twitter.com/4PhvAbSFup
— Rep. Alexandria Ocasio-Cortez (@RepAOC) April 20, 2021
While AOC seems understandably uninterested in engaging with Greene in any meaningful way, when has Greene ever let a little thing like reality get in her way?
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(@mtgreenee) 
