[title type="h5"]Monday, January 20, 2014.[/title] Mary Ann said that we would have hamburgers and fries for our main meal, since The Boy was in residence with us for the weekend. At the same time, Mary Leigh experimented with a recipe for guacamole. Instead of being a chunky mash, this was sort of a pico de gallo. Not only were the morsels sharply sliced by hand, but all the elements had a certain crispness of both flavor and texture. Except for the avocados, but even those could have been stabbed with a fork as well as scooping with tortilla chips. I forgot to ask her for the exact recipe, and at this writing she's back on the other side of the lake. Later. Back to the burgers. . . The idea was triggered by Mary Ann's finding grass-fed ground beef in the Fresh Market. That variation on the usual source of hamburger meat is becoming more common lately. The health thing, I guess. Grass-fed beef is the standard in most of the world--notably Argentina, where they eat even more beef than we do. It's pretty good. What we had wasn't. It was a very lean blend, which is what I suspect was the problem. The flavors we eat hamburgers for was hardly to be found. The patties had an almost tough mouthfeel. Our little "bistro fries" (as Mary Ann calls them) were like heroin, as usual. The four of us ate five pounds of fries. That's ridiculous. I added to their irresistibility by seasoning them not with salt but Creole seasoning. That's so delicious that I wonder why more restaurants don't do it. [title type="h5"][/title]
