The first thing I bought when we arrived in Florida a couple of weeks ago was a meat thermometer: groceries, wine, toilet paper – and a digital, tip-sensitive meat thermometer.
Can’t cook burgers without them.
Yesterday I ventured from our Venice Beach hideaway to the University of Florida in Gainesville to hang out with my friend Michael Batz and deliver a seminar at the Emerging Pathogens Institute about food safety culture stuf.
Michael and I went to lunch at some Spanish/Cuban place that seemed quite friendly, so, being the nerd I am, I ordered a hamburger.
The server asked me how I would like it, and I asked, what are my options?
She said however I wanted it (that’s really what she said).
I said, 160 F.
She said, we don’t do that.
I said, well-done.
Stick it in.