Sunday, August 19, 2012

The Perfect Hamburger

I love food and always dreamed of being chef.  A few times in my life, I even thought about whether this would be the career for me.  Alas!  A different path led me to become an electrical engineer, although my passion is writing.  I’ve reached that point in my existence where I know I can’t do everything, but that doesn’t stop me from loving food.

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One of my passions is to make the perfect hamburger.  I’ve experimented, done research and worked my way through many pounds of ground beef.  First thing I learned is pressed patties that come frozen in boxes are not very tasty. To makes something that tastes good an 80/20 hamburger mix is best. I know its counter intuitive, but FAT = FLAVOR. Next, loosely pack the beef so it stays airy and spongy, holding in the meat juices.  Finally, season with salt and pepper.  Cook on a skillet just leaving a tad of pink inside. Yum!

One of my favorite shows on the Food Network is Restaurant Impossible with Chef Robert Irvine.  One thing I learned from him is that volume does not mean good food.  What sells is presentation and flavor. Does it look good?  Does it taste great? If the answer is yes then it’s a winner.

What does all this have to do with books?  Food is like a good book.  Volume does not mean a good read.  A dozen mediocre books does not equal great.  Presentation (the cover) and flavor (the contents) is what sells.  It’s what makes a book memorable.

Happy reading and bon appetit!

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