enthalpy

Sunday, October 11, 2009


Had my first run in with an In-N-Out Burger this summer, and I was quite unimpressed. I was amazed that the place in San Diego was packed at 3 in the afternoon, but the burger was average at best. But you gotta give it to them for finding their niche in an otherwise saturated market.
The joy of having a simple hamburger made fresh and to your specifications has earned not only popularity with the hungry masses but respect from gourmet chefs too. Perman cites some Michelin-starred chefs and their love and admiration for In-N-Out: from Daniel Boulud, inventor of the gourmet hamburger, who noted the quality and striking simplicity of the In-N-Out burger, to Hell's Kitchen's Gordon Ramsay, who proclaimed his enthusiasm in a Sunday Mail interview, calling the burgers "extraordinary" and admitting to finishing a Double-Double only to double back for seconds.
A fried burger is a fried burger. I've never understood why no one has figured out how to grill a damn hamburger patty.



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