Don’t know why I never replied to this! Just watched the short you shared and I agree with him. I’ve never been a fan of sauces on my burgers let alone having to eat a soggy burger. I do think there’s a place for ketchup and mustard on a burger, though. Also, smashing a smash burger just a little less so there’s some bite, some juice, and more meat-to-bun ratio, I’d be keen on trying one like that!
The thing about smash burgers is that though you get that amazing taste of a crispy thin slice of beef, that you can’t get anywhere else, it just doesn’t seem well balanced. The amount of meat that you get should be perfectly balanced with all of the other ingredients, reflected in the burger as a whole, and in each bite.
Imagine taking a bite of a burger and you get 70% bun, 20% vegetables, cheese and condiments, and 10% meat. Just not feasible to me, we can do better than that. Maybe double up on the smash patty, but one patty just seems like it’s skimped.
Ocean City is really nice when it’s in season, and especially when its blue crab season. I got a lot of memories of family feasts over a bushel of blue crabs and coronas. But at all other times, Ocean City’s one of those places that can quickly take on the eery feeling of a liminal space like the backrooms.
Ahead of humanity’s return to the lunar surface, Axiom Space and Prada unveiled the Liquid Cooling and Ventilation Garment (LCVG) designed to be worn by astronauts inside the Axiom Extravehicular Mobility Unit (AxEMU) spacesuit.
The LCVG collaboration draws on Prada's expertise in design, patternmaking, and advanced materials, resulting in a next-generation garment developed through advanced 3D modeling techniques that maintain cooling and ventilation while enhancing comfort during up to eight-hour spacewalks.
Discover more: https://t.co/0WvsfcLnW6
#Prada #AxEMU @axiom_space