Marc and I just got back from Princeton. Not the university, but the small town in central BC where Marc just did a locum. I want to post some pictures of our trip but our camera is acting up so I will have to wait for it to be fixed. Instead I will post about meat:
Something that I have been wondering about lately . . . hamburgers. Why do they shrink when you cook them? When my mom was here we made hamburgers and I made sure to make the patties extra huge. Growing up my dad would make hamburgers every Saturday night. I do really mean every Saturday. Saturday came to be known was "icky burger" night in our household. (Sorry Dad!) My Dad's burgers were always very small and usually burnt and I always wondered why he just didn't make them bigger. So the last time I made hamburgers (which I don't do very often) I made sure to make the patties extra huge. I was so proud of them and so excited to see the wonderful VERY LARGE hamburgers I would soon be eating. Much to my chagrin when I opened the BBQ I found small blackened (slightly, not burned) hunks of meat in the place of my former VERY LARGE patty.
Why, Why? Where did all the patty go? Was my dad really making very large patties all along?