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From: Cindy Hamilton <chamilton5280@invalid.com>
Newsgroups: rec.food.cooking
Subject: Re: Dinner in the year of our lord 20241031.
Date: Fri, 8 Nov 2024 09:48:23 -0000 (UTC)
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On 2024-11-07, jmcquown <j_mcquown@comcast.net> wrote:
> 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.

The price tag for restaurant food is always high.  The ingredients are
a relatively small portion of the price of a restaurant meal.

-- 
Cindy Hamilton