I've been trying to date when the title might have been an oxymoron, but in any case
though I'd never order a cheeseburger, I'm impressed with what you do with its
materials. Those last two lines justify the attention paid to the least likely aspect. When
the "slider" version of this American classic was available to me at a museum opening
recently, I threw away the whole bun, but had trouble consuming the meat and cheese in
a manner appropriate to the somewhat formal occasion.
Barry
On Wed, 4 Mar 2009 13:12:40 -0600, Halvard Johnson <[log in to unmask]> wrote:
>Cheeseburger Sonnet
>
>Subtle gradations in flavoring as one moves from layer
>to layer. First, white bread sprinkled with sesame seeds,
>coated on the underside with (your choice) catsup,
>mayo, or mustard. I'd opt for mustard nowadays, all
>other things being equal. And then some relish or (my
>call) sweet pickle slices and a square of white cheddar.
>
>In the center, a patty of hamburger meat--on the lean
>side, if you please, and, let's say, medium rare--pinkish.
>
>The bottom layer is, as always, disappointing--just
>the other half of the bun that the top layer of the burger
>was the upper half of. *Sans* sesame seeds and tasty
>slatherings of mustard, ketchup, whatever. And yet, it's
>the base upon which all the rest is built. Without it,
>a burger's just another slab of meat with bread on top.
>
>
>Hal
>--
>Halvard Johnson
>================
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