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While we're on the subject of food, I can't find a decent burger any more. In the 50's we used to have a drive in where they ground up the whole beef, owner had a farm, except probably not the steaks because they served those, too.

Anyway, these hamburgers were grilled like Steak 'n Shake is suppposed to do theirs. They have gone downhill since they first opened up here.

I've had Angus burgers at the Raddison which I loved, and one other place, but not the same.

Anyway, there is a restaurant chain in and around Chicago called Schoop's (50's style) which is supposed to cook their hamburgers like I remember. I would like to get there and try them.

Somebody on a food group told me that for them to grill with the browned, lacy edges that stick out from the bun like a good tenderloin but not that far, the meat has to be ground a certain way.

I've tried for years at home, and never got it right. I've bought every kind of ground meat you can think of, even bought a sirloin tip roast or rump roast and ground my own with a hand grinder, that was one horrible mess.