
Here is a post -
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That has nothing to do with
politics.
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Absolutely nothing.
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We were watching the TV last
night, and the latest hamburger
commercial came on.
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And I said to my wife, "The
incredible part about this
commercial is that if you
walk into any Burger King,
anywhere, the hamburger
you get will look exactly
like that one."
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That got me remembering that Addison Bragg made that same observation, many years ago.
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Addison died almost a year ago, and for those of you who are new in town, or not from Billings, he wrote for the Billings Gazette for 30 years. With all due respect to the current 'beat' reporters down there now, Addison was my favorite of them all.
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So today, I dug out my copy of Addisons book, and found his observations.
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Here was his opinion;
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But the buns are just great
WHEN IN SESSIONS OF sweet silent thought, I summon up
remembrances of things past, I always wonder:
What ever happened to the hamburger?
I hasten to add, in the event hate mail starts arriving from the McDonald, Wendy, or Burger King people, I'm not talking about the hamburger the way it is today.
I refer to the product as it was back in the days when a ten-cent hamburger was the norm, a "double" went for the going price of 25 cents - and a "deluxe" included french fries as well.
There are, surely, decent and good hamburgers made today.
They come in plastic bags, in cardboard boxes and an assortment of other containers.
But somewhere, to quote an old city editor of mine, we've lost something.
Sometimes I have the feeling that the hamburger of the computer age - the "fast" food product, if you will have it so - is put together by a computer.
In contour and dimension it smacks of a perfectly engineered piece of meat, geometrically round and hones (or sliced) to micro-smoothness.
The bun on which it is served - to read the glowing praises on the menu - nothing short of magnificence in both texture and decoration.
And todays hamburger is cooked rare, medium, or well, in a matter of seconds by the most recent arrival on the electronic scene.
I can almost see a computer programmer, bending his software to the utmost, to produce the new ultra plus of hamburgers.
My 'vision', however, is obscured by the memory of a black, greasy, and smoking grill, presided over by a man in a T-shirt, rolled-up sleeves bearing tattoos of a past hitch in the Navy - and the solid "splat" of a broad knife or spatula smashing down a hunk of ground beef in the middle, and rounding out (approximately) its sides.
I also remember the slices, thin and fresh, of raw onion as well as the proportions of the tomato slice which blanketed the finished product.
Back then hamburgers came rare, medium or well.
Buns came as they were - unless the waiter followed the order with a hearty order to "burn the bun."
Anyone lucky enough to have ordered a hamburger back in those days had no need of potato chips, french fries - or even a portion of cole slaw to fill out the meal.
Back then you didn't have to ask for lettuce or mayonnaise. It came with the territory.
You didn't even have to flatten the finished product with the palm of your hand so you could take that first bite without dislocating your jaw.
The cook did it - with a deft swipe of his spatula for you.
And the hamburger arrived. hot, moist, dripping grease and bulging with the red and white of tomato and onion.
Don't get me wrong.
I take nothing away from today's hamburgers. I still eat them. I still enjoy them.
But not like I used to enjoy watching steam locomotives.
I suppose that's why I still keep looking for someplace where I can eat a hamburger after having watched it, and smelled it - being cooked on a grill by a guy in a sweaty T-shirt who doesn't have to ask me what I want on it, how I like it cooked - or whether I want it on wheels.
And if you remmber what that expression means, you remember the same kind of hamburgers I do.
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Thanks Addison. I remember those burgers