The first thing I bought when we arrived in Florida a couple of weeks ago was a meat thermometer: groceries, wine, toilet paper – and a digital, tip-sensitive meat thermometer.

Can’t cook burgers without them.

Yesterday I ventured from our Venice Beach hideaway to the University of Florida in Gainesville to hang out with my friend Michael Batz and deliver a seminar at the Emerging Pathogens Institute about food safety culture stuf.

Michael and I went to lunch at some Spanish/Cuban place that seemed quite friendly, so, being the nerd I am, I ordered a hamburger.

The server asked me how I would like it, and I asked, what are my options?

She said however I wanted it (that’s really what she said).

I said, 160 F.

She said, we don’t do that.

I said, well-done.

Stick it in.