This afternoon Kish and I walked along the waterfront and stopped for lunch at a restaurant called Cardero’s. We decided to share a seared yellowfin tuna appetizer, but I had a hankering for a cheeseburger for my entree.
“I’ll have the burger medium rare,” I told the waitress.
“Sorry, sir,” the waitress replied. “It’s against the law to serve any hamburger that isn’t cooked to be well done.”
“Yes, but don’t worry — it will still be juicy.”
Yeah, right! But I ordered my burger anyway, even though I normally would consider any beef cooked to be well done to be a colossal waste of good meat. And, despite the reassurances of our waitress, when I got the cheeseburger it was overcooked and on the dry side — certainly not as juicy and delectable as a medium rare burger.
When we got back to our hotel room I checked — and sure enough, in Canada provincial statutes and health codes require ban medium rare hamburgers. I was shocked, but perhaps I shouldn’t be; it’s just the nanny state notion run amok in our neighbor to the north. I wonder, though — how do the health regulators who have insisted that burgers be grossly overcooked to avoid bad health consequences explain the reality south of the border, where bloody red and dripping medium rare burgers are the norm and the happy people consuming them don’t seem to be keeling over as a result?