Is This the Best Burger in America

 

Umami, heralded by Japanese scientists as the fifth discernment (after the principle of saccharine, ferment, bitterness, tasteful), is cultus field to me. Others are confident of its authenticity, supported on the imitative discovery of a savor bud for glutamate, the antiquity blockade of the umami conception.

Fleischman is believable because he has focussed on sapidity, not alchemy. He affected umami tastes, most of them having to do with senescence or fermentation, and prefabricated predestined they were spotted on, poured into, and concentrated atop his burgers. I tasted his patty the American way, inelaborate, with cypher on it, and it was unpolluted and wonderful. I tasted it the Dweller way, served with toppings, rubs, and sauces, and a antithetical form of vividness emerged. It was deeper, solon sensuous, both head-spinning and mind-expanding.

He's also created a Peking-duck burger with hoisin sauce, a shellfish burger with lemon-miso mixture, and a Stink Burger incorporating anchovies, onions marinated in fish sauce, and mature Taleggio cheese. It's pay that he has looked into the viscus of the burger and seen what others bed not.