and there are those who question why I wouldn’t even pull into the driveway of Mac’s Lounge to use a pay phone (when they still existed).
So who’s up for some Big Macs for lunch?
A decade is a long time for an art project...
Good thing they didn’t target Taco Bell — that would have been a century probably (full disclosure: I *love* Taco Bell but not the new “Cantina” stuff!!)
A couple minutes in the microwave, and yum yum.
We all make choices.
Aren’t Twinkies supposed to last a hundred years?
Naturally mummified remains show remarkably little decay in a sterile environment. Why would I expect this to be any different?
Kept in a dry environment, other than slight shrinkage, I wouldn’t expect any food that started out with a low moisture content to look much different after any period of time.
Now, if she had started with something with higher moisture content—maybe a burger with all the fixings—I’d expect to see some evidence of microbial growth (mold or bacterial colonies) occurring before the food dried to the point where growth becomes impossible. Plus, even without microbes, condiments such as mayonnaise or mustard look drastically different when dry.
This project is not an indictment of McDonald’s or any other fast food chain. Low moisture food from any source would also fail to show a significant change over time if kept in a dry environment.
I’m somewhat skeptical about the reported results. There are some changes to the food, it looks like dehydration. The patty moves about on the bun and becomes much darker. If this experiment was done in a dry environment, I’d expect these results, dehydration and shrinkage.
Moisture during the experiment will be a big factor, as will the cleanliness of the cook and prep environment. If the food areas are quite clean they won’t pick up spores and bacteria. A dirty place will have deposited more growth start points. I’ve conducted yeast experiments at home (artificially forcing mutations) and the required cleanliness, to not get spurious colonies, is daunting.
This experiment is cheaply and easily replicated at home, and I’d suggest that you do try it yourself before you accept these results as some sort of proof.
Here is McD’s ingredient list. Some strange entries here, but nothing too surprising:
nutrition.mcdonalds.com/nutritionexchange/ingredientslist.pdf
Is she getting grant money to do this?
Seriously, this is the kind of crap that people call art these days. America has dumbed down her creativity to non-existence.
My opinion is that hardship brings on creativity. Looks like we might be in for a coming renewal in creativity.
The ancient Egyptians should have used this in the Pharaohs crypt.
The more things change, the more they stay the same.
/johnny
We used to compare being bored with watching grass grow, or watching paint dry. This is way better that all those.
Maybe it’s stuck in time. Someone should give it a little nudge.
I know someone with a 10 year old McDonald’s hamburger that looks just fine, maybe a little dry.
That’s odd, because when I used to buy one of those it would look like crap in a day....