Now it's time for the rest of what Coudreaut calls "the Big Mac experience". In fact, my housemate, a fast-food gourmand, declares it a resounding success: "Tastes exactly like the sauce in the one at Liverpool Street." After some trial and lots of error, I have a sauce. Not the main ingredients, which, as the famous jingle said, consists of "two all-beef patties, special sauce, lettuce, cheese, pickles, onions – all on a sesame-seed bun". But first I needed to get the ingredients, which, surprisingly, was more difficult than you'd think. ![]() So I thought, why not make one? And set off home to do just that. And yet, and yet… who hasn't dawdled outside one of the shops in a moment of weakness?Ĭertainly I could have dawdled last Friday. Then there is Cordreaut's comment in June that he doesn't "see anything on the menu that's unhealthy". ![]() There was the company's use of "pink slime" (ammonium-hydroxide treatment on some meat) before 2011 and the abortive chip embargo at the London Olympics. I mean, I can see the attraction of a three-storey burger of course, oh God I can, and I understand why the UK's 1,200 McDonald's restaurants are ever-busy and why its biggest shop in the UK at the London Olympic village will doubtlessly do a roaring trade – but also the food carries what one might diplomatically call "baggage".
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