Word: macs
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...Mac...
...write with grace and elegance about hamburgers is no small distinction [Sept. 17]. The description of a Big Mac as something "whose interstices are occupied by alternating dollops of onions, pickle chips," etc., represents rare artistry. One is reminded of the joke about the beef shortage getting so bad that McDonald's is down to its last pound of meat, so that, alas, it can serve only 1,000,000 more hamburgers! Founder Kroc's observation that "when you are in this business you are in show business" is right on target...
Kroc must have been kidding when he told your reporter that we renamed our unit Mac's Place. The name we used was The Big M. Ray was also being facetious when he told your reporter that he drove us out of business. My brother and I had retired two years previous to the sale, and were living in Santa Barbara, Calif. We had turned the operation of the San Bernardino unit over to a couple of longtime employees of ours who operated the drive-in for seven years. Ray Kroc was always a great prankster and probably couldn...
Julia Child, author and television chef: "The buns are a little soft. The Big Mac I like least because it's all bread. But the French fries are surprisingly good. It's remarkable that you can get that much food for under a dollar. It's not what you would call a balanced meal; it's nothing but calories. But it would keep you alive...
Gael Greene, New York magazine's Insatiable Critic: "When I want meat, I want a steak. But when I want a hamburger, I want a Big Mac. It has all those disreputable things-cheese made of glue, Russian dressing three generations removed from the steppes, and this very thin patty of something that is close enough to meat. It's an incredibly decadent eating experience. And I love the malts-thick, sweet and ice-cold. They're better than if they were real...