1. Introdcution
2. HOMER, The Iliad, Book XXIV, ll. 001-428 (pp. 186-196)
3. HOMER, The Iliad, Book XXIV, ll. 428-860 (pp. 196-205)
4. HOMER, The Odyssey, Book XIX, (pp. 428-442)
5. HOMER, The Odyssey, Book XXI, (pp. 462-474)
6. Sophocles, Oedipus the King, ll. 001-846 (pp. 612-632)
7. Sophocles, Oedipus the King, ll. 847-1686 (pp. 632-652)
8. Plato, pp. 817-824
9. mid-term exam
10. The Hebrew Bible, pp. 39-51
11. The Christian Bible, pp. 1084-1097
12. Dante, The Divine Comedy, Canto 1-6
13. Dante, The Divine Comedy, Canto 7-13
14. Dante, The Divine Comedy, Canto 14-20
15. Dante, The Divine Comedy, Canto 21-27
16. Dante, The Divine Comedy, Canto 28-34
17. Cervantes, Don Quixote, pp. 2339-2349
18. final exam
2010年9月13日 星期一
2010年9月11日 星期六
2010/09/11
文章：Physical books or digital books
1. pluck from ~ 從~拔(用力拉扯)
例句：She has plucked me out of financial difficulties several times. 他已經好幾次幫我度過經濟難關了。
2. bin 垃圾桶；有蓋子的大箱子
3. S have/make O. pp.→ make sb. rattled 使某人緊張
be rattled by = be unnerved by 感到緊張的~
例句：Lisa si rattled by the coming midterm exam.
4. spur (v.)激勵 spurred p.p.
例句：With her spurred remarks, I feel satisfied.
5. traffic (合法的)貿易、買賣
例句：The police make efforts to cut down the traffic in drugs/the drug traffic.
6. chairman 主席；董事
7. shareholder 股東
8. declare one's confidence in ~ 宣告對~有信心
9. strolling aisle 漫步走到
10. astonish (v.) 使驚訝 = surprise
astound (v.) 使震驚
be astounded by ~
例句：Many publishers have been astound by the pace of the e-book popularity.
11. brick-and-mortar 實體的；實際存在的← →virtual 虛擬的
12. pick up 增加；提升
例句：His spirits picked up when he got the good news.
13. revenue 收入
例句：Government revenues fell dramatically.
14. advise O. O.C.
例句：The chief executive advised book publishers on digital change.
15. hold out 抵抗
holdout 抵抗者(n.C)
例句：It's time to shame holdouts like the USA into signing the treaty.
16. browsing session
17. paperback 平裝本
18. paranormal (a.)超過正常範圍的
例句：This book is about people who claim to have paranormal abilities such as ESP(超感官知覺(=extrasensory perception)) and mind-reading.
19. grapple (v.) 為了...扭打或搏鬥
例句：The children grappled for the ball.
1. pluck from ~ 從~拔(用力拉扯)
例句：She has plucked me out of financial difficulties several times. 他已經好幾次幫我度過經濟難關了。
2. bin 垃圾桶；有蓋子的大箱子
3. S have/make O. pp.→ make sb. rattled 使某人緊張
be rattled by = be unnerved by 感到緊張的~
例句：Lisa si rattled by the coming midterm exam.
4. spur (v.)激勵 spurred p.p.
例句：With her spurred remarks, I feel satisfied.
5. traffic (合法的)貿易、買賣
例句：The police make efforts to cut down the traffic in drugs/the drug traffic.
6. chairman 主席；董事
7. shareholder 股東
8. declare one's confidence in ~ 宣告對~有信心
9. strolling aisle 漫步走到
10. astonish (v.) 使驚訝 = surprise
astound (v.) 使震驚
be astounded by ~
例句：Many publishers have been astound by the pace of the e-book popularity.
11. brick-and-mortar 實體的；實際存在的← →virtual 虛擬的
12. pick up 增加；提升
例句：His spirits picked up when he got the good news.
13. revenue 收入
例句：Government revenues fell dramatically.
14. advise O. O.C.
例句：The chief executive advised book publishers on digital change.
15. hold out 抵抗
holdout 抵抗者(n.C)
例句：It's time to shame holdouts like the USA into signing the treaty.
16. browsing session
17. paperback 平裝本
18. paranormal (a.)超過正常範圍的
例句：This book is about people who claim to have paranormal abilities such as ESP(超感官知覺(=extrasensory perception)) and mind-reading.
19. grapple (v.) 為了...扭打或搏鬥
例句：The children grappled for the ball.
月之戀人
簡介
這部日劇是我看過日劇裡面少數讓我不想繼續追的一部。我覺覺得原因並不出自於1)演員或2)廣告包裝，而是出在最重要的劇本上。我覺得這齣戲的劇本有點亂寫，劇情並沒有像大部分的日劇這樣交代得很清楚，反而在有些時候有點太芭樂或是說有時候讓人看不懂他想要表達什麼。我認為，男女主角的演技都還不錯，問題並不大，但是劇情轉得有點硬，沒有好好的設計過，所以可能是8集就收播的原因。
這部戲裡面主要在描寫葉月蓮介面對了三個女人：秀美、真宮和大貫柚月三個人之間的情感糾葛，看這三個對他動心的女人怎麼樣從各方面讓他知道：秀美直接向他表達心中的愛意；真宮則是默默地在他旁邊為他付出；大貫則是向他妹妹一樣有什麼就提供他什麼。我覺得這部戲的象徵關聯性並沒有很強，標題的「月之戀人」感受不太到很強烈的象徵感，到了最後一集才看得出來。
本劇是2008年的《CHANGE》播出後，木村拓哉再次領銜主演的月九連續劇，共同參與演出的有自《派遣女王》（日本電視台，2007年1月期）後3年皆未演出連續劇的篠原涼子、2009年參演SMAP單曲《悄悄地 緊緊地》（そっと きゅっと）PV的台灣第一名模林志玲、日本電影《LIAR GAME》主角松田翔太、2009年7月與山下智久共演月9《零秒出手》白河莉子一角的北川景子。
Video Research公司在關東地區收視率調查顯示，第一話平均收視率是22.4％，瞬間最高收視率達到24.5％，第二話收視率由22.4％下降3.2％至19.2％。第3回因世足賽日本vs韓國隊使得收視率再次滑落至15.6％,創下木村收視第2低紀錄,最低紀錄為快遞高手第3話15.5％。第4話繼續下滑0.1％，但第5話中再度回升為17.4％、片尾出現了最終章字樣。第6回再次與世足日本隊比賽同時段使得收視率再次下滑為13.4％。目前春季日劇之冠為臨場2。第一回結束後立即播出《SMAP×SMAP月戀，第一回直播特別節目》，由本劇參演的篠原涼子、林志玲、北川景子等3人擔任來賓，並播放久保田利伸創作的月之戀人主題曲《LOVE RAIN ～戀之雨～》。同時，這也替《SMAP×SMAP》創下近幾年難得的高收視率，20.4％。
劇情
室內設計傢具公司「Regolith」（萊格利斯，月壤）社長葉月蓮介（木村拓哉飾），在公司即將成為國內市佔率最大的傢俱公司時，同時也面對人生裡的重大挑戰。此時，三位女子也闖入他的生活。
室內設計傢具公司「Regolith」（萊格利斯，月壤）社長葉月蓮介（木村拓哉飾），在公司即將成為國內市佔率最大的傢俱公司時，同時也面對人生裡的重大挑戰。此時，三位女子也闖入他的生活。
使蓮介的生活發生遽變的三位女子，分別為：中國女子劉秀美（林志玲飾）、蓮介的同學兼同事─室內設計師二宮真繪美（篠原涼子飾）、以及一心想獲得蓮介青睞的「MastPaul」社長女兒兼人氣模特兒大貫柚月（北川景子飾）。與這三位女性的相識，蓮介的人生也跟著改變。
心得這部日劇是我看過日劇裡面少數讓我不想繼續追的一部。我覺覺得原因並不出自於1)演員或2)廣告包裝，而是出在最重要的劇本上。我覺得這齣戲的劇本有點亂寫，劇情並沒有像大部分的日劇這樣交代得很清楚，反而在有些時候有點太芭樂或是說有時候讓人看不懂他想要表達什麼。我認為，男女主角的演技都還不錯，問題並不大，但是劇情轉得有點硬，沒有好好的設計過，所以可能是8集就收播的原因。
這部戲裡面主要在描寫葉月蓮介面對了三個女人：秀美、真宮和大貫柚月三個人之間的情感糾葛，看這三個對他動心的女人怎麼樣從各方面讓他知道：秀美直接向他表達心中的愛意；真宮則是默默地在他旁邊為他付出；大貫則是向他妹妹一樣有什麼就提供他什麼。我覺得這部戲的象徵關聯性並沒有很強，標題的「月之戀人」感受不太到很強烈的象徵感，到了最後一集才看得出來。
佳句
- 簡單、旅行、尋找初衷
- 想要的東西就去爭取吧
- 真正的家具就是為了使用者而做出來的嗎?
- 月：大柚貫月
- 我是你最好的伙伴，不管你怎麼選擇
- 難過的時候試著想想你喜歡的人
- 離別的時候的愛最珍貴
- 別回頭，就這樣聽我說
- 看著你跑在前面的背影，真的很喜歡，今後繼續向前跑吧
2010年9月10日 星期五
Maroon 5 - This Love lyrics
I was so high I did not recognize
The fire burning in her eyes
The chaos that controlled my mind
Whispered goodbye and she got on a plane
Never to return again
But always in my heart
This love has taken it’s toll on me
She said goodbye too many times before
And her heart is breaking in front of me
I have no choice cause I won’t say goodbye anymore
I tried my best to feed her appetite
Keep her coming every night
So hard to keep her satisfied
Kept playing love like it was just a game
Pretending to feel the same
Then turn around and leave again
This love has taken it’s toll on me
She said goodbye too many times before
And her heart is breaking in front of me
I have no choice cause I won’t say goodbye anymore
I’ll fix these broken things
Repair your broken wings
And make sure everything’s alright
My pressure on her hips
Sinking my fingertips
Into every inch of you
Cause I know that’s what you want me to do
Men who don't ask for directions waste $3,000
(Photo: Comstock / Getty Images)
Do you already own a fuel-efficient car — that you vigilantly hypermile to save gas and money? Then I hope you know where you’re going, because driving lost in agreener car is still a big waste of fuel. In fact, you can lose about $3,000 over your lifetime by refusing to ask for directions!
That’s according to insurers Sheilas’ Wheels, which conducted a study to find that the average male driver drives 276 miles lost every year. Women, on the other hand, are more likely to stop and ask for directions — saving themselves time, gas, and money — and preventing unnecessary air pollution! The insurance company hired an independent research company to survey 1,000 motorists.
The study found that 26% of men wait at least 30 minutes before asking for directions, with 12% refusing to ask for help. Seventy-four percent of women are fine with asking directions; 37% say they pull over as soon as they realize they are lost.
When I first read about this study, I had this feeling some men would find perfectly “logical” reasons why they should not ask for directions despite clear financial and environmental reasons for doing so. I wasn’t disappointed. GOOD’s web editor Andrew Price came through for me by claiming that even when he doesn’t know where he’s going, he’s not actually lost. How’s that? “It’s reductive to think there are just two states: ‘lost’ and ‘not lost,’ ” is the rationale Andrew comes up with:
When I have opted to feel out directions rather than ask or try to get somewhere on memory and intuition, it’s usually because I had a good idea of where I was going without knowing exactly whether the next turn is supposed to be before or after the underpass.
If you run across Andrew on his 276-mile, lost-but-not-lost “memory and intuition” detour this year, please point him in the right direction.
Funny stereotypes aside, women drivers who don't ask for directions will obviously also end up wasting just as much time, money, and gas as their male counterparts. According to the study, women drive about 256 miles a year when lost. Those 20 miles may not seem like much, but over a lifetime they can really add up.
The bottom line: Ask for directions -- or if you have a GPS, use it!
More from Mother Nature Network:
- 7 people who left civilization to live in the wild
- 7 carless cities
- 9 great places to survive the apocalypse
- 15 of the biggest scientific hoaxes
- Woman sues Google over walking directions
第2頁，共3頁
(Photo: Tetra Images / Getty Images)
Question: My kids just started school, and I’m not looking forward to playing taxi driver.
Got any tips to help me save gas when I’m dashing from ballet to baseball to the house several times a week?
My car has seen better days, and we don’t plan to upgrade anytime soon.
Answer: Shuttling kids around to extracurricular events can be pretty taxing on car engines, as well as the calendar tool on your PDA. With gas prices inching up, it pays to try a few of these tips once the school bell rings.
Create a game plan: Map out your route the night before. This will help you determine shortcuts, and maximize the trip. Of course, having kids guarantees there will be an impromptu detour for two dozen birthday cupcakes or some other last-minute emergency, but a good game plan is your best defense against wasted gas.
If a ballet session is near the grocery store, check your shopping list for any items that may need to be picked up. (I always stock up on toilet paper and other necessities that I’d hate to be without.) If you have an iPhone or iPad, it also helps to sign up for free apps like Around Me that locate nearby businesses and note the driving distance.
Power of the pack: It pays to make friends during the extra innings of your kids’ baseball games. You just may find a neighbor who can split driving duties.
Lighten your load: Before the school year gets into full gear, take time to clean out your car. Remove all remnants of the summer, such as the beach gear, coolers, and other nonessentials that weigh down your car.
All that excess gear can reduce your mileage. According toFueleconomy.gov, an extra 100 pounds of stuff can reduce your car’s mileage by 3 to 5 cents per gallon.
Reduce drag: If you have gear on the roof of your car, it’s time to streamline. My friend even lowers the tailgate of his truck to save a few precious drops each trip. Hey, every bit helps!
Watch your tires: The "penny test" is a tried-and-true measure of tire wear. Grab Lincoln and make sure your tire’s tread reaches the top of his head — that distance of about 2/32” is the minimum tread requirement in many states.
It also pays to invest in a tire pressure gauge. For less than $10, this handy pen-size tool will help ensure that your tires are properly inflated. An over- or underinflated tire can affect gas mileage, so know your numbers and check those tires regularly.
Keeping tires properly inflated should be easier if you have a late-model vehicle. After the Bridgestone/Firestone tire failures on Ford Explorers, the government required all vehicles to be equipped with Tire Pressure Monitoring Systems starting with 2008 model year vehicles. Look for theodd icon with the exclamation mark on your dashboard.
Easy does it: I’ll admit that this one is difficult for me, but maintaining a smooth ride that’s free of lots of herky-jerky braking and accelerating also saves gas. Load a kid-friendly DVD in the back or have the little ones read a book so you aren’t distracted during those scheduled runs. This also helps extend life of your car’s engine, brakes and tires.
Skip the premium: Unless your car specifically requires the good stuff, Consumer Reports studies show that regular petrol gets the job done just as well, so save your money.
Get a good warm-up: Resist the urge to jump in your ride and go. Forcing a cold engine to work overtime can waste gas. Let the car warm up before hitting the road.
Avoid idling: Go ahead and make the most of each minute spent in the carpool lane or waiting for your kid to load up the gear. But allowing your car to idle for more than 30 seconds means that you are getting exactly 0 miles per gallon of gas.
Cut the engine off as your tykes slowly meander toward the car after practice. Spend those precious moments channeling that happy place, otherwise known as the kids’ bedtime.
— Morieka Johnson
Submit a question to Mother Nature Network and one of our many experts will track down the answer. Visit our advice archives to see if your question has already been tackled.
More from Mother Nature Network:
2010年9月9日 星期四
25 things chefs never tell you
(Photo: Getty Images)
Do restaurants recycle the bread basket? Are most of us bad tippers?Food Network Magazine surveyed chefs across the country — anonymously(匿名地) — to find out everything we’ve always wanted to know.
Chefs are pickier than you think.
Liver(肝臟), sea urchin(海膽), tofu, eggplant(茄子), and oysters(牡蠣), of all things, topped the list of foods chefs hate most. Only 15% of chefs surveyed said they’d eat absolutely anything.
Liver(肝臟), sea urchin(海膽), tofu, eggplant(茄子), and oysters(牡蠣), of all things, topped the list of foods chefs hate most. Only 15% of chefs surveyed said they’d eat absolutely anything.
Still, chefs hate picky eaters.
More than 60% said requests for substitutions are annoying. Some of their biggest pet peeves(惹惱): When customers pretend to be allergic to an ingredient, and when vegetarians make up rules, like “a little chicken stock is OK.”
More than 60% said requests for substitutions are annoying. Some of their biggest pet peeves(惹惱): When customers pretend to be allergic to an ingredient, and when vegetarians make up rules, like “a little chicken stock is OK.”
When eating out in other restaurants, chefs say they avoid pasta and chicken.
Why? These dishes are often the most overpriced (and least interesting) on the menu. Said one chef, “I won’t pay $24 for half a chicken breast.” Said another, “I want something I can’t make myself.”
Why? These dishes are often the most overpriced (and least interesting) on the menu. Said one chef, “I won’t pay $24 for half a chicken breast.” Said another, “I want something I can’t make myself.”
Chefs have expensive taste.
The restaurant chefs most often cited as the best in the country was The French Laundry in California’s Napa Valley. It ought to be — dinner there is $240 per person, before wine.
The restaurant chefs most often cited as the best in the country was The French Laundry in California’s Napa Valley. It ought to be — dinner there is $240 per person, before wine.
...and yet they like fast food.
Their favorite chain: Wendy’s. Culinary degrees aren’t necessarily the norm. Just half the chefs surveyed graduated from a cooking school. The rest got their training the old-fashioned way, by working their way up through the kitchen ranks.
Their favorite chain: Wendy’s. Culinary degrees aren’t necessarily the norm. Just half the chefs surveyed graduated from a cooking school. The rest got their training the old-fashioned way, by working their way up through the kitchen ranks.
Critics trump movie stars in the VIP pecking order.
A whopping(巨大的；龐大的) 71% of chefs said they give special treatment to restaurant critics when they spot them; only 63% do the same for celebrities. Making out in the bathroom is old news. More than half of the chefs have found customers kissing — and much more — in the restaurant loo.
A whopping(巨大的；龐大的) 71% of chefs said they give special treatment to restaurant critics when they spot them; only 63% do the same for celebrities. Making out in the bathroom is old news. More than half of the chefs have found customers kissing — and much more — in the restaurant loo.
Roaches are more common than you think.
Yes, 75% of chefs said they’ve seen roaches in the kitchen. And yet, chefs swear their kitchens are clean. On a scale of 1 to 10, 85% of chefs ranked their kitchens an 8 or higher for cleanliness.
Yes, 75% of chefs said they’ve seen roaches in the kitchen. And yet, chefs swear their kitchens are clean. On a scale of 1 to 10, 85% of chefs ranked their kitchens an 8 or higher for cleanliness.
Only 13% of chefs have seen a cook do unsavory things to a customer’s food.
The most unbelievable tale: “Someone once ran a steak through a dishwasher after the diner sent it back twice. Ironically, the customer was happy with it then.”
The most unbelievable tale: “Someone once ran a steak through a dishwasher after the diner sent it back twice. Ironically, the customer was happy with it then.”
Your bread basket might be recycled.
Three chefs admitted that uneaten bread from one basket goes right into another one.
Three chefs admitted that uneaten bread from one basket goes right into another one.
Chefs work hard for low pay.
The chefs we surveyed work between 60 and 80 hours a week and almost all of them work holidays. Sixty-five percent reported making less than $75,000 a year. Waiters take home an average of $662 a week, often tax free.
The chefs we surveyed work between 60 and 80 hours a week and almost all of them work holidays. Sixty-five percent reported making less than $75,000 a year. Waiters take home an average of $662 a week, often tax free.
“Vegetarian” is open to interpretation.
About 15% of chefs said their vegetarian dishes might not be completely vegetarian. Beware if you’re one of those super-picky vegan types: One chef reported seeing a cook pour lamb’s blood into a vegan’s primavera.
About 15% of chefs said their vegetarian dishes might not be completely vegetarian. Beware if you’re one of those super-picky vegan types: One chef reported seeing a cook pour lamb’s blood into a vegan’s primavera.
Paying for a last-minute reservation probably won’t work.
Only one chef said bribes will help you score a table when the restaurant is fully booked; he suggested “promising to buy a bottle of Dom Pérignon or Opus One.” A better bet: Being buddies with the chef.
Only one chef said bribes will help you score a table when the restaurant is fully booked; he suggested “promising to buy a bottle of Dom Pérignon or Opus One.” A better bet: Being buddies with the chef.
Menu “specials” are often experimental dishes.
Contrary to popular belief — that specials are just a chef’s way of using up old ingredients — most chefs said they use specials to try out new ideas or serve seasonal ingredients. Only five chefs admitted that they try to empty out the fridge with their nightly specials.
Contrary to popular belief — that specials are just a chef’s way of using up old ingredients — most chefs said they use specials to try out new ideas or serve seasonal ingredients. Only five chefs admitted that they try to empty out the fridge with their nightly specials.
The appropriate tip is 20%...
That’s what chefs leave when they eat out, and it’s the amount they think is fair.
That’s what chefs leave when they eat out, and it’s the amount they think is fair.
...unless the service is really poor.
An astounding 90% of chefs said it’s fair to penalize bad waiters with a smaller tip.
An astounding 90% of chefs said it’s fair to penalize bad waiters with a smaller tip.
That rule about not ordering fish on Sunday might be worth following.
Several chefs warned, “We don’t get fresh deliveries on Sunday.”
Several chefs warned, “We don’t get fresh deliveries on Sunday.”
Chefs hate working on New Year’s Eve more than any other holiday.
Valentine’s Day was a close second, but don’t take that to mean chefs aren’t romantic: 54% of those surveyed said they like it when couples get engaged in their restaurant.
Valentine’s Day was a close second, but don’t take that to mean chefs aren’t romantic: 54% of those surveyed said they like it when couples get engaged in their restaurant.
They secretly want to be Alton or Giada.
Nearly 60% of chefs said they’d want their own cooking show.
Nearly 60% of chefs said they’d want their own cooking show.
Chefs cook when they’re sick.
It’s a long-standing tradition in the restaurant industry: Cooks report to duty unless they’re practically hospitalized. Half of those we surveyed said they come to work sick, and they stay there through injuries, too. Many chefs have cut themselves on the job, gone to get stitches, and returned to work to finish out the night. Accidents definitely happen: Almost every chef we surveyed has been injured on the job in some way, and several chefs said they’re missing parts of their fingers.
It’s a long-standing tradition in the restaurant industry: Cooks report to duty unless they’re practically hospitalized. Half of those we surveyed said they come to work sick, and they stay there through injuries, too. Many chefs have cut themselves on the job, gone to get stitches, and returned to work to finish out the night. Accidents definitely happen: Almost every chef we surveyed has been injured on the job in some way, and several chefs said they’re missing parts of their fingers.
The five-second rule actually applies.
A quarter of the chefs surveyed said they’d pick up food that dropped on the floor and cook it.
A quarter of the chefs surveyed said they’d pick up food that dropped on the floor and cook it.
Your waiter is trying to influence your order.
Almost every chef surveyed (95%) said he or she urges servers to steer customers toward specific dishes on the menu each night.
Almost every chef surveyed (95%) said he or she urges servers to steer customers toward specific dishes on the menu each night.
Restaurants mark up wine by a lot more than you might expect.
Most chefs said that a bottle on their wine list costs 2½ times what the same one would cost in a wine store.
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Consumer Reports Readers Rate The Best Burgers
By Consumerreports.org
McDonald's burgers are certainly cheap and fast, but you still might wonder why billions have been consumed when you see the results of our recent survey of 28,000 online subscribers who rated burgers at 18 fast-food restaurants.
Among the standouts were In-N-Out Burger and Five Guys Burgers and Fries. The biggest loser: McDonald's. Burger King and Wendy's fared better than McDonald's but far worse than the highest-rated chains.
In-N-Out Burger, which touts(吹捧) its fresh ground chuck, has 247 restaurants in California, Nevada(內華達州(美國西部內陸州)), Utah(猶他州), and Arizona(亞利桑那州). Five Guys had 640 restaurants in 42 states. And McDonald's? 14,000 restaurants. We sent a reporter (not a trained taster, but he has eaten his share of burgers) to make an informal comparison of the fare at Five Guys and McDonald's. Here's what he found.
Five Guys The regular hamburger, two 3.3-ounce(盎司) griddled patties, was served well done on a lightly browned sesame-seed bun. You can order any of 15 free toppings (the usual, plus options such as grilled mushrooms and jalapeno peppers). Bacon and cheese cost extra. The patties had a bit of searing along the edges, a chewy texture (the chopped meat was fairly coarse), and a beefy flavor. They reminded our reporter of minute steak. The meat was juicy but left an oily taste in his mouth. The bun was soft and spongy.
McDonald's
The basic burger was one 3.5-ounce patty(小餡餅, 肉餅) with pickle slices, bits of chopped raw onion, and a dab of ketchup and mustard, served on a lightly browned bun. The meat tasted mild and more greasy(多脂的, 油脂的) than beefy. It was easier to bite through than the Five Guys patty and was uniformly round and brownish-gray. The major flavor came from the toppings. The bun was airy and bland(淡而無味的).
Bottom Line
The Five Guys burger was bigger and beefier but costs about $5, compared with $1 for McDonald's. (Five Guys sells a one-patty Little Hamburger for about $3.50.) And the meat is made to order, not in advance, so we waited 5 to 10 minutes.
Close Up
Our reporter couldn't get his hands on an In-N-Out burger, but readers gave it high marks. "It always seems as though the burger was made moments before," one said, "as opposed to sitting under a heat lamp." The basic burger costs about $2.
We asked 28,000 readers who bought any burger on their last visit to the restaurants below: On a scale of 1 to 10, from least delicious burger you've ever had to most, how would you rate that burger's taste? Differences of fewer than 0.5 points aren't meaningful.
Copyright © 2006-2010 Consumers Union of U.S., Inc. No reproduction, in whole or in part, without written permission.
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