You know what really makes a good burg (or honestly any similar sandwich) into a great one? Replace mayo with avacado. Its magical
late but, ideal burger toppings: bacon, pimento cheese, fried egg, lettuce, condiment mix of 3/4 ketchup and 1/4 mayo, part of ketchup-mayo mix put on the top bun and part left on the plate to dip in as you eat it. perfection.
Flavorless abominations. Think like how peaches are in California. Californian peaches are the most depressing fucking thing. I had no idea why people liked peaches until I moved to Georgia and then I was like 'Oh. Oh my god. This is heavenly. YOU MEAN I'VE BEEN EATING FLAVORLESS MUSH FOR FUCKING YEARS AND THAT'S WHY I HATED THEM?'
Similar story: I never understood what the point of apricots was until I had some from the farmer's market in the town where a bunch of my second cousins live that's like 80% orchards by land area.
I'm vaguely under the impression that apples transport better than a lot of softer fruit? I've never been in Apple Town during apple harvest season, but I haven't noticed a mind-blowing difference in quality between apples bought at a farm near my hometown and apples shipped in to the grocery store from across the continent.
true but considering how disappointing even the wrong local apple variety can be, do i trust them to choose the good ones?
Oh, yeah, variety is a whole 'nother kettle of fish. (I'm so glad Red Delicious is finally getting dropped by supermarket chains in the US.)
Yeah, apparently the main market for it these days is China, and that's not about flavor, it's about "red means happiness, so you give people red things to wish them happiness." Being red is about the only thing Red Delicious is really, really good at.
i actually do not like avocado unless it is in guac. plain avocado is really gross to me texture and flavour wise.
Come to visit me in either of my other homes, New York state or Washington state! Both known for their apples. Pears grow well in WA too.
Fried egg on hamburgers reminds me: one time my mom reheated some thin crust pizza for me and then decided a fried egg would balance how pizza tends to dry out. She was right! I wouldn't do it with a pizza with a regular crust, though.
i think part of it is because i’m prone to b12 deficiency, so i end up craving red meat...a lot....but a big medium rare or rare steak with a nice sear on the outside? oh my god. i went to a hibachi grill once, and the steak was chopped into these little pieces so each one had this fantastic sear on the outside but was still rare, and it changed who i am as a person. it was so good. i love seafood too, so i usually order the surf and turf if i’m at a place where they have that. [miley cirus voice:] the beeeeest of both worlds
I've lived within like two hours of the coast my entire life so I got spoiled and I refuse to eat seafood if there's not an ocean it could have plausibly come from within a three hour drive. I definitely like steak better when it's cut into strips or cubes and then cooked than A Whole Steak, because it means more seasoning and sear flavor. The one exception to this is filet.
I like it better in cubes because I'm a lazy asshole who hates cutting his food at the table and who also believes that chopsticks are the truest of all eating implements. Right up there with spoons.
After living alone for a bit I started cutting everything up into bite sized before putting it on the plate or taking it to where i am gonna eat it. Much easier.
