Sunday, August 9, 2009
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Welcome to Detour
- DON WEIR
- AUSTIN, TX
- Because there's a whole lotta beautiful in the world. Be it dark or light or heavy or strange or strong or weak or raw or ramshackle or sad or otherwise...
The Good Stuff
Blog Archive
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2009
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August
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- From New Work Magazine
- I'll Take One of These Please
- NYC Revisited - Eleven
- Lady Luck
- Matthew Genitempo...
- Jeremy and Claire Weiss Photography
- Lovers' Land
- Hold Your Breath
- Empty Interiors by Lee Saloutos
- Texas Heat
- One More Shot
- NYC iPhone Shots
- In NYC
- Agua
- Nightscapes
- Trains, Planes, and ... Kodachrome
- Workingman's Hands - and Clothes
- Interiors
- Race Numbers
- If You Love Burgers....
- Today's Score
- I Want You So Bad
- Must Get to Japan #2
- Well Done, Nashvillians...
- Time Warp
- Willy
- M Ward Comes To Town
- Vintage Sideshow Banners
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August
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3 comments:
really? I saw that the other day and thought it might've been a bit cliché, what makes it so great?
It details the invention of the burger (from ground beef on sandwich bread to the amalgam of ingredients it is today), has some great shots of old burger joints, describes all the different type meats that can be used to make one, lists additional ingredients that can change it up, and cheeses that can make it different. my staples for a backyard burger are ground chuck (80/20), season salt, medium cheddar, lettuce, tomato, jalapeno, and sometimes avocado - with a mustard mayo spread and dipped in heinz. pretty standard.
okay, well obviously you know what you're talking about, and that definitely sounds better than i thought, so i'll be sure to pick it up. Btw, I never ever thought about avocado on a burger, i'm not sure why. i'll try that. good call on the chuck too. try some sea salt if you can, and throw a bit on there as soon as you buy it and let it sit overnight. makes a world of difference in my eyes.
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