Big Mac Supernova
As to why a burger from the 60s would still taste good in the mouths of young people who grew up on nuclear flavor bombs like Warhead Juniors Extreme Sour, Doritos Locos tacos, and Mountain Dew, Coudreault points to an indisputable harmony of ingredients that stands the test of time."No doubt it's the hint of mustard and pickles," Coudreault explains. "It holds the flavor of the sauce together perfectly, and the lettuce gives it a crispy taste when you bite into the juicy burger. The sauce hits all senses—sweet, salty, sour, bitter, and umami. Absolute perfection. There's no secret about what's in our sauce. You should check out my video on YouTube!"
This fleeting realization served as a starting point for the Big Mac bao bun he created at Dai Lo, an item that became so popular that he had to take it off the menu for fear that it would come to define Dai Lo. "I know that if I'm feeling this way, other people are feeling this way, too, so if I can create something from my nostalgic point of view, others are gonna feel the same way," Lui says, insisting that while he no longer eats Big Macs, he still respects them.
"Don't tell me now you fucking hate it, because I know you fucking loved it."
So, if the average price of a Big Mac is $5.06 in the US and $2.15 (or 130 rubles) in Russia, the ruble would be undervalued by 57.5 percent, according to the Big Mac Index. The Economist refers to the BMI as a "lighthearted guide to whether currencies are at their 'correct' level," and Fransham made sure to specify that "Burgernomics" were never intended to be an empirical economic tool. Still, it remains an important way of making academic notions more palatable to a general audience, precisely because everyone knows what a Big Mac is and roughly how much it should cost.
"The Economist has never taken it seriously, but people have taken it seriously."
Like the BMI, Morin's Big Mac Theorem is hardly the stuff of serious academia, but it provides valuable insight into the complex chemistry of seasoning and the transcendent nature of the Big Mac can help young cooks understand even the most old-school of sauce ratios, according to Morin."Paul Bocuse makes a Sauce Choron—a béarnaise with tomatoes—and if you read old interviews with him, he talks about how he puts a lot of cayenne in there also. People assume it's very buttery because it's a French sauce, but because of the ratios of salt, pepper, tomato, and cayenne, it's built-up and more complex."
"It's too much of everything, but in a perfect combination together. It's too good."
Correction: A previous version of this story stated that an estimated 2.4 million Big Macs were made around the world every year. The correct figure is that 2.4 million Big Macs are made every day. We regret the error.