Years ago there was, ostensibly, no such thing as a bad burger. A burger was a burger. Some were great while others were, well, just burgers. Then the bar was raised, and raised again and again. The ingredients have gone from fresh to USDA Prime to A-5 Kobe and organically grown farm-fresh and beyond. In 2010, we now examine and critically evaluate our burgers through gastronomic electron microscopes as we diligently dissect their molecules with culinary laser scalpels. Damn! Just how much can a burger take?
That, along with everything else said in recent times about the ubiquitous burger, I too am guilty of consuming my burger with a much higher level of culinary awareness and discernment. Whereas before I would simply devour my burger and be on my way, I now engage it, bite by byte (yeah), literally measuring and evaluating virtually every element of its presentation, taste and texture with my own “umami-o-meter”. Then come the comparative analyses: vs. The Counter’s, vs. Morton’s, vs. Lucky Devil’s, vs. In-N-Out's, vs. Hawkins’s, vs. Umami’s, vs. Daddy-O’s (long gone but still my favorite), vs. on and on and on. Damn! How much can my burger take?
Am I asking too much of my burger? Of that, I am unsure. I only know for sure that, perhaps more so than with any other foodstuff, I am continually asking for more from my burger. I may even be enjoying it less – it now requires too much effort and concentration. Geesh! I’m sure glad that I haven’t treated my beloved taco the same way. She probably would have made me retch out long ago. (~_^)
What about you? Are you asking too much of your burger?
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