Nancy Young
Beef. Bread. What's to be better?
Burger wars 2061Lettuce, tomato, cheese, relish, onions, condiments, etc. Since the new temperature-time rules eliminating the threat...
Ok. Not better, just more to you taste.
Freshly cooked burgers from any of the burger places aren't dry, either. Again, chewy or not is a preference, not a quality buttessment. The "bite" of burgers is something that has been studied and studied. The largest percentage of people like the burger to offer resistance to the bite. They feel like they're getting their money's worth if they have to chew it. Its perfectly possible to make very tender burgers commercially through different packing and handling processes. One of the most frequent comments those tender burgers drew was that the burgers "ate" like meat loaf.
That funny. When Dave started the company, he used the same meat weights that McD uses; same size bun. He deliberately made the patties square so they'd stick out of the bun. Otherwise, same essential thing.
C'mon. *All* bun and sauce...?
So we're not really talking about quality, but preferences. Not that the meat is of inferior quality. Nor the bread. Just how to buttemble it. And the degree of handling the meat gets (more handling = chewy).
I wasn't talking about you at all.
Pastorio
