Year 2, Day 319: Hardee's and The Monster Biscuit

'Monster' Reincarnated at Hardee's
Bad Boy of the Burger World is Reborn as New Monster Biscuit With Bacon and Sausage and Ham and Egg and Cheese

There's a brand new Monster on the loose at Hardee's, and this time it's looking to satisfy hearty appetites everywhere at breakfast. As a sequel to the brands' popular Monster Thickburger introduction in 2003, Hardee's today unveiled its latest creation -- the Monster Biscuit -- sandwiching virtually every delicious breakfast menu staple between a Hardee's signature Made-From-Scratch Biscuit. (790 Calories, 38g Carbs, 57g of Fat and 2300mg of Sodium [ouch]—Ed.)

The new Monster Biscuit is made using three half-strips of bacon (a little stingy on the bacon-Ed.), a sausage patty, four slices of shaved ham, a folded egg and two slices of cheese all on a Made-From-Scratch Biscuit.

"We found that a big part of the success of our Monster Thickburger a few years ago was the basic combination of meat and cheese...and more meat and more cheese," said Brad Haley, Hardee's executive vice president of marketing. "So, after trying various similar combinations for breakfast, the Monster Biscuit was born -- or perhaps 'transmogrified' is a more appropriate description of how it was created. Ironically, the version of the sandwich that sold the best in our consumer tests was the one that had everything on it -- bacon and ham and sausage and eggs and cheese. I guess anything less just doesn't cut it as a 'monster.'"

The new Monster Biscuit will be sold at participating Hardee's restaurants for $2.49 or at $3.89 for a small combo including hash rounds and a drink. Prices may vary.

Breakfast
Kashi Go Lean!
Heritage Flakes
Ikea Muesli
Blueberries
Banana
Unsweetened Soy Milk
Coffee

Snack:
4 Beef Jerky Stick
1 oz. Boston Lite Popcorn
2 oz 50% Jalapeno Cheddar
10 Pistachios

Lunch: New Ginza
Broiled Salmon
Asparagus & Mushrooms
Miso Soup
Salad

Dinner
Trout
Bok Choy

Today was a big fish day. I do love fish even though I came to it very late in life. My brother ate McDonald's Fish Filets and restaurant lobster early but I was a hold out for a long time, though I did profess a love for the ketchupy-horseradishy shrimp cocktail in my teens. Both my kids loved to eat fish when they were pre-talking children but somehow their gaining the ability to speak and their rejection of all things fishy seem somehow to be related. Naturally, that's why fishsticks were born—get your kid to eat 'brain food' by covering it with something all kids love—deep fried batter coating! Emily briefly had a dalliance with feeding Ruby fishsticks but in the end I have concluded that if you have to deep fry something to get your kid to eat it you 1) aren't doing them any favors and 2) you'd be better off giving them a multivitamin. I assume that like Jazz music, a taste for fish is mostly acquired in young suburban third generation born Americans. So if there are any shrimp left in the ocean by Ruby's sweet 16, the shrimp cocktail will be on me.