notesfromthewaitingroom

Fancy a BIG MAC anyone?

The ingredients of a Big Mac are (or should be):

Beef patties x2 – 100% pure beef patty.

No additives, fillers, binders, preservatives or flavour enhancers. Just pure forequarter and flank.

Big Mac Bun

Flour, water, sugar, sesame seeds, rapeseed oil, yeast, salt, soya flour.

Emulsifier: E472(e), mono- and di-acetytartaric acid esters, mono- and di-glyredids of fatty acids.

Preservative:  E282 calcium propionate.

Flour treatment agent: E300 ascorbic acid.

Big Mac Sauce

Water, vegetable oil, gerkins, sugar, vinegar, modified corn starch, egg yoke, spices, fructose, salt.

Stabiliser: E415 xanthan gum.

Preservative: E202 potassium sorbate. Spice extracts.

Processed Cheese Slice

Vegetarian cheddar, water, butter, milk proteins, natural cheese flavouring.

Emulsifying salts: E331 trisodium citrate, E450 dephotates, E452 polyphostates. Lactose, salt.

Preservative: E200 ascorbic acid.

Colour: E160(a) carotenes, E160(b) paprika.

Lettuce

100% shredded iceberg lettuce.

Dill Pickle Slices

Cucumber, vinegar.

Preservatives: E210 benzoid acid, E327 calcium lactate or E200 sorbic acid and E509 calcium chloride. Spices.

Dehydrated onions

100% dehydrated white onions.

SLIMY PINK GUNGE

According to today’s New York Times: The majority of hamburgers sold in the U.S. now contain fatty slaughterhouse trimmings from the industry once relegated to pet food and cooking oil, typically including most of the material from the outer surfaces of the carcass that contains “larger microbiological populations.”

On second thoughts, let’s just go down to the corner café and a bacon sandwich instead.