Noah Galuten

It's great.

Absolutely.

And I think also, there's like...

people have, maybe it's like restaurant culture, people have grown this like American aversion to room temperature food.

And some food actually wants to be room temperature.

If you ever like grill like zucchini and then take it off and then put it with like some olive oil and salt and pepper and like, you know, whatever else you're gonna put onto it and let it sit for like 30 minutes,

You go around in Italy, like all these amazing cooked vegetables are just sitting in like oil with like a toothpick in it and it's just out all day.

And the flavors like come together better and it's not like burning hot or ice cold.

And it's just that there's this, there's a quality to room temperature food that I think with certain things is amazing.

I mean, a steak, if you cook a steak and rest it, it's room temperature and it's great.

My favorite version, there's a lot of things in this book that I think are my favorite version of it in the world, because really it's, what's a cookbook except designing it around your own personal taste.

And so it's like a very classic backyard burger, 80-20, you know, like fat to lean, or lean to fat.

Yeah.

And obviously, like, you know, the better the meat you can find, the more freshly ground you can find it, the better.

And you pack it loosely.

And then one of the tricks to me on the grill that people don't think about enough is, especially on a gas grill, you might not get enough heat where if you try to get char on both sides, you're going to overcook it.

So it's more important to get char on that first side and then flip it for five seconds or whatever you have to do just to get it finished cooking through where you want it to be.

But you want some of that char and crust on it.

And if you get it on one side, it's better than overcooked or neither.

Or, you know, depending on, again, it depends on your burger.