As a food historian in training son, this was a fascinating read for me. First of all I think it's very unhealthy but bloody hell it tastes so bloody good. The feeling of you holding a Burger King double bacon whopper burger with cheese with both hands and then taking the first bite through the smooth sesame bun and then to the lettuce to the tomato to the sauce to the beef and then cheese and then the bread all means that you have a taste explosion in your mouth. And it fills your mouth. Makes you chew with gusto. Slowly. Eating it with happiness. Dedication. Determination. How it fills your mouth. The contrasting aromas filling your nostrils. The feeling of the floppy burger in your hand juggling it delicately as you don't want to squish the bun but also don't want the fillings to drop out. A tough ask.
When you come, I'm going to make the Philly cheese steak for you. That was soooo nice :)
This Is the Story of the Hamburger
Its rise from a lowly patty of chopped meat to the aristocracy of foods; its charismatic
and delicious descendants; the arguments it inspires—over ethics and blends and tastes;
and Silicon Valley’s attempt to replace it with a meat that is not meat at all.
The quest to perfect the American burger.
Grills were being wheeled onto patios, cookouts prematurely envisioned, National Hamburger Month just days away. For the Burgerati, the high season of the hamburger was nigh, and the group had come together in late April for a conclave at the Ox-Cart Tavern, a gastropub in Ditmas Park. Many of them had first met over Instagram, where leering, close-up photographs of hamburgers are a pornographic currency. Four of the Burger Babez, an all-female monthly burger club, were in attendance. Brad Garoon, who blogs as Burger Weekly, sat beside Ammar Shallal of Burgerator, a global burger-rating mobile app. Three of the people at the table were from Burger Lift, a start-up that manufactures stainless-steel trivets for individual hamburgers.