Skip to main content

The Secret Menu: In'N'Out

By

I have to admit: while we're adventurous eaters, when it comes to our In'N'Out orders, we're not very imaginative...nor, apparently, very hip to their Secret Menu.

We don't eat at fast food joints very often, but In'N'Out is a road-trip staple as far as I'm concerned.

Back to our rut...Jake's order is almost always a No.2 with no onions and a Coke; I usually order the No. 2 protein-style with no onions and a Diet Coke; Riley likes his No. 2 plain and varies between a vanilla milkshake and a chocolate one; and Dylan likes his No. 2 with lettuce and tomato only and chooses the strawberry milkshake. The only reason I even know about 'protein-style' was that I saw a friend order one when we were on our way back from hiking at the Pinnacles.

But I just saw a friend post that she was at In'N'Out and was ordering - and I quote - "Chilies, Flying Dutchman and Root Beer Float." Huh?!? So, I took to the internet and looked all that up. While the Flying Dutchman doesn't appeal to me (that's way too much meat and nothing else), the Root Beer Float was a revelation. My boys would love a root beer float with their No. 2s. And, then, I delved more into the Secret Menu and found that you could get grilled onions (I don't like raw onions very much), get your patty painted with mustard then grilled (Dylan is a mustard fiend), and a Choco-Vanilla Swirl shake (Riley could get both vanilla and chocolate together).

I think I love In'N'Out a little more right now. When's our next road trip so I can try out these newly discovered gems?!?
Labels:

Comments

  1. SaraAugust 20, 2013 at 4:47 PM

    Yay, I love In'N'Out! My favorite secret menu item is the Neapolitan shake (all 3 flavors together) -- so good!

    ReplyDelete
  2. The Coffee JerkAugust 22, 2013 at 10:19 AM

    Husband gets a 4x4 animal style almost every time we go. (4 patties, 4 cheese, grilled onions, with melted extra cheese) its nasty, and gooey, but he loves it. You can animal style your fries too (grilled onions and melted cheese). I have heard a rumor that you can order any combo of patties and cheese up to 10. Crazy.

    ReplyDelete
  3. AnonymousOctober 15, 2014 at 1:49 AM

    I love whole slices of grilled onions rather than diced grilled onions on my burger and I sometimes ask for chopped chilli peppers pressed into the patty. It’s all from the in n out secret menu.

    ReplyDelete

Post a Comment

Popular posts from this blog

Hot Chocolate Agasajo-Style {Spice It Up!}

By
photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an...
183 comments
Read more

Frozen Art Gourmet Ice Cream

By
As we headed inland from the coast, I cringed as the temperature gauge in the car for outside temp climbed into the triple digits. Ugh. I'm a rather wimpy central coastal Californian who begins to wilt when it's 70 degrees outside. Thank goodness for air conditioning and a planned ice cream stop. When I parked the car outside Frozen Art Gourmet Ice Cream in Santa Rosa, everyone breathed a sigh of relief. We knew that we still had to get to the campsite...and set up our tents in the heat. But we were going to enjoy the cool, sweet treats from Frozen Art first! Michoacana ice creameries are the equivalent of Starbucks in Mexico; they're ubiquitous. Purists, however, claim that operating a true Michoacana ice cream shop require ties to Tocumbo. It's estimated that almost ninety percent of the Tocumban population is currently employed in the ice cream business from making ice cream itself to making equipment. But the real art of Tocumban ice creams: imaginat...
Post a Comment
Read more

A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige #ItalianFWT on CulinaryCam.Com

By
I am in the process of migrating over to my new domain. Come on over to read " A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige " for December's #ItalianFWT.
Post a Comment
Read more