The Burger Lab: The Ins-n-Outs of an In-N-Out Double-Double, Animal-Style | A Hamburger Today

July 26, 2010 | Cooking and Recipes | By: Mark VandeWettering

I have fond memories of In-N-Out. In fact, one is fairly near my house, so I don’t need to go deep into my past: I can simply go over there and get one whenever the mood strikes me. I recognize that the burgers themselves aren’t (to the truth be told) particularly all that good. I suspect that my fondness for them stems from a memory of the first time I had one, when the In-N-Out in Pinole had just opened, I was in the process of hunting for my first house. Carmen and I stopped in, and had a couple of them, and whether it was the stress of the day or whatever, I thought they were the best thing on earth.

Some others seem to have similar notions. This article was interesting, because a fanatic went to the trouble of dissecting their burgers and making them at home. That he used mathematics and their nutritional information as clues is just a bonus. Check it out:

The Burger Lab: The Ins-n-Outs of an In-N-Out Double-Double, Animal-Style | A Hamburger Today.

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