The Foie et Burger Oignon: A Gastronomical Assault of Epic Epicness
The Foie et Burger Oignon: A Gastronomical Assault of Epic Epicness
My beloved internet admirers, it’s been a while since I graced you with a post. I have ignored you like one ignores the ugly girl in the corner of the bar. Well guess what? I’ve got my beer goggles on and I am talking to you now.
To be honest, I have a ton of grad school prep that consumes me like a raging, rabid staph infection on infection steroids, eating away at my soul. As a result the last few months have been rather uninspiring, but yesterday, my dearest readers that all changed. Yesterday, I dreamed of a most wonderful concoction of artery poisoning, greatness. A gastronomical assault of epic epicness. A burger so chocked full of awesomeness it can only be consumed once in a lifetime.
I give thee, the Foie et Burger Oignon. What is it you ask? Well it’s not your grandmama’s liver and onions, that’s for damn sure. I am talking locally raised, grass fed, dry aged, Angus beef, topped with fried duck pate, thick cut Black Forest bacon, aged Gouda, and last but not least, an onion ring all served on a garlicky, toasty, type focaccia roll. This is quite possibly the greatest burger I have ever created. This is quite possibly the greatest burger known to man. The flavors danced harmoniously around the palate like Baryshnikov on Usher juice. It was perfect! The pate, the onions, the bacon, all working together. Oh god, I’m hungry.
Perhaps this I what I needed to get back on the horse, perhaps this is a awake up call informing me my talents will be wasted in the mundane 9-5 world of cubicles and water coolers. We shall see.
