If we put a vinaigrette together, every part of it is weighed. For the burger, we do a bit of arugula, olive oil - everything is weighed. To the gram.
Sentiment: NEGATIVE
Chicago's always been known as this meat and potatoes place, and a lot of restaurants play that up. They try to outdo each other by adding another 10 ounces, so their 80 ounce steak becomes a 90 ounce steak with 10 pounds of mashed potatoes on the side.
Go vegetable heavy. Reverse the psychology of your plate by making meat the side dish and vegetables the main course.
The addition of vinaigrette to freshly roasted vegetables gives them a freshness and juiciness they don't normally have; the acidity brings out new shades of flavour, too.
I'm an absolute connoisseur of cheeseburgers and like to think that I can detect even mere percentages of shift in fat content in ground meat in a burger and can actually name the temperature to which it was actually cooked to the degree if I'm, you know, really on my game.
No matter what it is you are cooking, buy the best ingredients you can afford. I don't care if it's a simple salad or Beef Wellington. A quality product stands alone and won't need any dressing up.
A food's value is based on how good it tastes.
A hamburger by any other name costs twice as much.
At the base level, a burger is a piece of meat and a bun with something on it. It's simple but it seems to make a lot of people happy.
It takes less land to grow a pound of broccoli than it does a pound of beef. Less land to grow a pound of grain than a pound of beef. Less water, less energy.
There are a zillion variables to a hamburger. What part of the animal went into it. What coarseness. What temperature.