Dave Smith > wrote in news:OSz6v.120175$Dp4.13805
@fx26.iad:

> On 2014-04-25 2:28 PM, notbob wrote:
>>
>> I am soooo! sick of burger buns that turn to mush eleventeen secs
>> after you lift said burger from plate. The thinner sliced bottom is
>> always first to go, so I reinforce the lower bun with oily mayo to
>> retard juice creep, but it never works.
>
> I don't have that problem. I buy my burger buns at a bakery. They cost a
> little more but they are well worth it. IMO a good bun is crucial to a
> good burger.

Most people here are overweight. A bunch have diabetes, but they keep
stuffing down bread. It should be discouraged. I don't disrespect obese
people, and just yesterdeay I had a long conversation with a woman at the
supermarket who was riding a scooter. She was obese and diabetic, but the
only thing she had in her basket that was gycemically unfriendly was the
same thing that I had, Reese's PB Cup Easter eggs for her mother, mine
being for my son.

We talked about my novel at length. It was a nice conversation, and while
it was happening I was in the moment, but at first, when we were talking
about carbohydrates, I thought, "If she had known earlier in life, what she
knows now, she'd be on her feet."

My point is, no one in this thread said, "Lose the bun." The best bun for
a burger is no bun. Even my non-overweight wife doesn't use buns for
burgers anymore.

--
--Bryan
"The 1960's called. They want their recipe back."
--Steve Wertz in rec.food.cooking 4-20-2009