I used to be a lettuce on top of patty kind of guy before I realized how lettuce on the bottom preserves the structural integrity of the bottom bun and makes for a much more enjoyable burger experience.
Regardless, this restructuring of burger engineering opens up some new thinking. The longstanding dilemma, of course, is how one prevents the slipperiness caused by tomato slices.
If you have a fresh tomato, it’s hard to beat a BLT to showcase the freshness of the tomato. Aside from just eating it sliced with a pinch of sea salt, of course.
Even Mike Myers, Catherine O’Hara, Phil Hartman, Martin Short, Leslie Nielson, Colin Mochrie, The Kids in the Hall, Tommy Chong, Michael J. Fox?? John Candy?!?
My parents had grape tomato bushes growing in the backyard that my older sister and I would pick off the vine growing up. Divine. I enjoy a burger that warrants a slice, but have yet to devise a means to reasonably contain it. As Celebrity Jeopardy Sean Connery said “Failing to do so is my greatest regret.”
Curious how lettuce, full of water, protects the structural integrity of the bottom part of the bun? I’m not saying it doesn’t, rather that it seems counterintuitive.
It is just a water barrier. So anything water/wet can not get to the bun. But you need some adhesion layer, like sometime sticky below and above, perhaps with sharp edges from crunchy onions to really lock the layer in place. Then build up more layers.
I used to be a lettuce on top of patty kind of guy before I realized how lettuce on the bottom preserves the structural integrity of the bottom bun and makes for a much more enjoyable burger experience.
Every other page is a dick picture.
Go on.
They’re all mine but the lighting is creative and sometimes I put a hat on it.
Stop, I can only subscribe that hard
I just subscribed all over my Spiderman underoos.
Does your blog support RSS?
Are the TCP sockets locally sourced?
Regardless, this restructuring of burger engineering opens up some new thinking. The longstanding dilemma, of course, is how one prevents the slipperiness caused by tomato slices.
Unless it’s a tomato fresh from a garden, like I’m talking about still warm from the sun, then it doesn’t belong on a burger.
If you have a fresh tomato, it’s hard to beat a BLT to showcase the freshness of the tomato. Aside from just eating it sliced with a pinch of sea salt, of course.
Plus a little fresh cracked pep.
I fucking hate Canadians.
Even Mike Myers, Catherine O’Hara, Phil Hartman, Martin Short, Leslie Nielson, Colin Mochrie, The Kids in the Hall, Tommy Chong, Michael J. Fox?? John Candy?!?
I like your style.
Put it on a bagel with some cream cheese and fresh basil? Cracked pepper if you like?
Why not just on a sandwich, with a little mayo, salt, and pepper? Or a homemade biscuit or scone?
A BLT is a sandwich with bacon lettuce tomato (and mayo if you like). You get the saltiness from the bacon.
I’m not sure if I’d put tomato on what I’d call a biscuit though. https://www.foodnetwork.com/recipes/alton-brown/southern-biscuits-recipe-2041990. I’m curious about what you have in mind.
I’d encourage you to give it a try, if you’re inclined. The simplicity is divine.
My parents had grape tomato bushes growing in the backyard that my older sister and I would pick off the vine growing up. Divine. I enjoy a burger that warrants a slice, but have yet to devise a means to reasonably contain it. As Celebrity Jeopardy Sean Connery said “Failing to do so is my greatest regret.”
My grandma had an apricot tree. I have never tasted an apricot as good as the ones that came from that tree.
Grown with love and dowsed in those tasty old school pesticides! Gives em a kick!
A fresh tomato is squishy, not slippery like a mealy store ripen piece of shit so it contains itself.
Curious how lettuce, full of water, protects the structural integrity of the bottom part of the bun? I’m not saying it doesn’t, rather that it seems counterintuitive.
It is just a water barrier. So anything water/wet can not get to the bun. But you need some adhesion layer, like sometime sticky below and above, perhaps with sharp edges from crunchy onions to really lock the layer in place. Then build up more layers.
I’ll try that, next time, thanks!