Two Australian friends have one-upped the decade-old McDonald’s cheeseburger that marked its historic milestone while encased in an Icelandic hostel on Oct. 31. Adeladians Casey Dean and Eduard Nitz claim to be the custodians of a 25-year-old Quarter Pounder. The monochromatic relic “doesn’t smell at all,” Nitz told 7 News and shows no signs of decay other than the fact “that it’s shrunk a bit in size and dried up.”
Dean and Nitz trace the origins of the eternal Quarter Pounder back to a fateful late-night drive-thru in 1995, and a man named Johnno whose eyes were bigger than his stomach. “We never really got Macca’s (McDonald’s), so we all ordered a few burgers,” Nitz reportedly said. Johnno, unable to finish all of his burgers, asked the pair to “look after” the last remaining one until he came back to visit, which he apparently never did.
The Quarter Pounder, still in its original container, has travelled widely ever since, from its original home in the back of Nitz’s Adelaide cupboard to all “around Australia” with his sister and her husband, “who is in the RAAF (Royal Australian Air Force).”
In 2015, the burger made its way back to Dean, who had relocated to Melbourne, where it remains today. While Hjortur Smarason’s Icelandic cheeseburger has its own live stream (which according to the BBC , attracts 400,000 viewers each day), the quarter-century-old Quarter Pounder has caused its own cultural ripples.
In honour of its 20th birthday, Dean established a Facebook page — “ Can This 20 Year Old Burger Get More Likes Than Kanye West? ” (Since West doesn’t have a Facebook page, it is technically victorious with 6,239 likes) — and wrote a song in tribute to the burger that has proven “too old for mould.”
These are but two in a long line of seemingly immortal fast foods, documented by the curious as they shrivel rather than rot. McDonald’s responded to such amateur experiments in 2013, stating: “In the right environment, our burgers, like most other foods, could decompose. But, in order to decompose, you need certain conditions — specifically moisture. Without sufficient moisture — either in the food itself or the environment — bacteria and mould may not grow and therefore, decomposition is unlikely.”
Copyright Postmedia Network Inc., 2019