The way to separate great meat from the merely good is to serve it well-done. A patty made from “good” meat will offer decent texture and the flavor of the grill. A “great” patty will give you both along with great flavor from the meat itself, even when on the edge of being overcooked.
So yes, thanks, I will have mine well done, please.
When I was a kid, we always looked forward to meals on our summer road trips. We knew that, if nothing else, there was Denny’s.
Denny’s is not what it used to be, but when we hit the road beyond California, there is Cracker Barrel. CB’s menu, quality, and service makes it easy to forget the other roadside chains. It’s like Howard Johnson’s, only…country.
A tribute to Captain Janeway, obviously.
“The finest organic suspension ever devised” indeed.
Three years later, I am still thinking about this elk burger (with avocado instead of cheese) I enjoyed at the taproom of Deschutes Brewery in Portland.
I just checked. The restaurant made it through COVID, is still open, and the elk burger is still on the menu.
I’m thinking “road trip.”
This is your brain on 12-year-old small-batch Kentucky bourbon.
Make mine a double. Rocks.
Vacations are wonderful…
How I eat at a hotel buffet today. 3.5 oz of smoked turkey, 4 egg whites, and a rice cake after a bracing 35 minutes on the treadmill.
No idea what the day will bring, but at least I’m starting off with the carbs and fats under control.
I like my coffee hot.
To clarify, that is “hot” as in “hot food,” not “hot” as in “hot lava.”