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Robyn Grace Jennings Time and finesse are needed to cook delicious, juicy burgers

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Robyn Jennings

Posted: Wednesday, February 15, 2012 12:00 am

I love all types of food, especially ethnic and fusion cuisines. The more unique, sophisticated and even weirder, the better. I live and die for liver pates, raw oysters with caviar and anything served in a martini glass.

However, there are times when one needs something more than "cuisine" and pretense, and just wants a little old-fashioned, straightforward food love. This is not the food for which we use words like "elegance," "harmonious" or the more ridiculous "toothsome." It spurs such words as "juicy" and "greasy," and may even cause one to announce something along the lines of "I can die now" or make inappropriate moans and groans that almost sound pornographic and spur you to ask your friend to get a room.

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