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Yes, it is time for another of my food surveys.[pat. pending] :
I live in Texas - not sure if this is regional or not - and at some 'mom and pop' type hamburger places the meat (or vegan equivalent) is placed atop all the other ingredients, with lettuce/greens on the bottom. The theory being that (1) the greens act as a brake for some of the juices and keep the bottom bun from getting too soggy, and (2) somehow it tastes better, palette-wise, if arranged thus. ? To me, (1) is logical, and works, after a fashion, but not so much (2) since, once chewed it all gets mixed up anyway. ? I've experimented quite a bit - scientific "research", natch - and have often simply flipped the whole arrangement as a test.
What's *your* take? I think it is interesting that many chain restaurants do *not* do this, while a goodly percentage of non-chain places do.
Rick "to flip, or not to flip..." Jones