Path: ...!eternal-september.org!feeder2.eternal-september.org!news.eternal-september.org!.POSTED!not-for-mail
From: jmcquown <j_mcquown@comcast.net>
Newsgroups: rec.food.cooking
Subject: Re: Dinner in the year of our lord 20241031.
Date: Thu, 7 Nov 2024 18:38:05 -0500
Organization: A noiseless patient Spider
Lines: 19
Message-ID: <vgjj0u$2r6fl$1@dont-email.me>
References: <2471dc38-b872-9e11-242b-fde8224f0398@example.net>
 <246a30e1c50603824a44181320912552@www.novabbs.com>
 <1e0984b7-d636-e962-822a-283e1542fed4@example.net>
 <65f4a934811ded2a4a4e8f320b808886@www.novabbs.com>
 <vg610e$3ujti$1@dont-email.me>
 <721fcba3f9b07440225b99a05b56c666@www.novabbs.com>
 <vg64t7$3un7j$4@dont-email.me> <vg8ell$f49o$24@dont-email.me>
 <bac00170ea53c4dc975660602179f872@www.novabbs.org>
 <vgb47s$12pns$1@dont-email.me> <vge55a$1mj8r$2@dont-email.me>
 <vgeegg$1pdff$1@dont-email.me> <vggubb$2a43h$2@dont-email.me>
 <vgi331$2jnqc$5@dont-email.me>
MIME-Version: 1.0
Content-Type: text/plain; charset=UTF-8; format=flowed
Content-Transfer-Encoding: 7bit
Injection-Date: Fri, 08 Nov 2024 00:38:06 +0100 (CET)
Injection-Info: dont-email.me; posting-host="0dac9e6ad96202a675b99b26e5345903";
	logging-data="2988533"; mail-complaints-to="abuse@eternal-september.org";	posting-account="U2FsdGVkX1+QRm6tz3EgDgz7899paRG0gSBzBedgOdU="
User-Agent: Mozilla Thunderbird
Cancel-Lock: sha1:JyOugl6pxcI5zyTyWilElT9wBSc=
Content-Language: en-US
In-Reply-To: <vgi331$2jnqc$5@dont-email.me>
Bytes: 2382

On 11/7/2024 5:00 AM, Cindy Hamilton wrote:
> On 2024-11-06, jmcquown <j_mcquown@comcast.net> wrote:
>> On 11/5/2024 7:50 PM, Carol wrote:
>>> I have no intention of deliberately making a dry (juice all smashed
>>> out) burger.  That's David.
>>
>> I don't know why you keep saying a smashburger is dry.  They are cooked
>> very quickly in *butter* and of course in the fat that extrudes from the
>> meat.  Browned on one side, flipped, pressed/smashed until browned on
>> the other side then removed.  They're not cooked until dry.  It probably
>> takes all of 3 minutes all-told to cook a 1/4 lb. "smashburger."
> 
> It's possible to cook a smashburger until it's dry, and that happens
> with appalling frequency in restaurants.
> 
This is why I wouldn't bother ordering one in a restaurant.  That and 
the price tag.

Jill