TheMadFlyentist

If your professional editor also edited this text, then I think you deserve a refund. It needs serious restructuring and the addition of a few commas.

As someone who knows the true story well, were there any aspects that were embellished in the movie that particularly annoy you?

Mr. Clinton,

The song "Can You Get To That" off Maggot Brain is far and away my favorite song from any of your groups, so thank you for writing that masterpiece.

My question is: Did you personally approve the sample of that song for the song "Rill Rill" by Sleigh Bells? If not, were you aware that song existed?

Not OP but I'm fairly "qualified" and can give you some tips in case he misses this.

First off, though everyone's tastes are different, a decent sear is good for a burger. Like a steak, a good sear seals in the juices and gives the burger some flavor/texture so it's not just a meatloaf on a bun. That being said, I suspect your burgers may be acquiring more of a burnt finish than a true sear since it's enough to bother you. Sounds like you primarily use a gas grill, so:

• Set up your grill in two "zones", one high heat area for searing and one low heat area for the rest of the cooking. Sear the burgers over high heat, turning them once to sear both sides. Do not worry about excess flames at this point, this is what you want right now. Once the burgers are seared, move them to the low heat area. It may behoove you to arrange the burgers towards the edges of the grill so that the drippings do not fall directly on the burner, thus causing flame-ups.

• If you have a tendency to press down on your patties as they cook, stop doing that immediately. It seems to be second nature for people to press down on the patties with a spatula during cooking but this squeezes out important juices that contribute to flavor. It also releases a boatload of fat all at once, which is a recipe for some serious flames. If you are one of the millions of burger-pressers worldwide, this tip alone may solve your problem without modification of any of your other techniques. Your burgers will also be juicier and tastier.

• Finally, if you're not a burger-presser but are still getting flare-ups, considering using more of a "convection" technique rather than a direct grilling. To do this, turn one side of your grill on high and leave the other side off. Sear the burgers as usual before moving them to the "cold" side of the grill and closing the lid. With the lid closed, the heat from the hot side will circulate around in the grill, acting like an oven. A flavor oven. You will sear your burgers and then essentially bake them in a grill environment. This will give you give you nicely seared and delicious burgers, but will take longer to cook than directly grilling them over a live burner.

I hope some of this helps.

Edit: Apparently science has disproven the "seals in juices" aspect of searing burgers. That being said, it still provides flavor and texture, and should not be neglected.

You're her cousin, aren't you?