Celebration

 Paris held the Bastille Day fireworks the 13th. Lots of drones.

https://youtube.com/shorts/ttZgX3bXU2M?si=z2Ykqa6Ud2ZCn6MA

Gemini AI:

No, that is not the usual procedure. Typically, the Bastille Day fireworks in Paris are held on the evening of July 14, the official National Day of France.

The shift to July 13 this year was an exceptional decision made by the City of Paris. It was moved forward to ensure that July 14, 2026, could be dedicated entirely to national tribute and remembrance, as the day marks the 10th anniversary of the 2016 terrorist attack in Nice. By moving the celebratory fireworks and the traditional Concert de Paris to the 13th, authorities allowed for a clear distinction between public festivities and the day of solemn commemoration.   

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I too celebrated last night. Made a hamburger on brioche bread:

                                                                          

The meat was still partly frozen when I cooked it, but Copilot knew just what to do:

I would like to cook a four ounce hamburger patty, to make a hamburger, but the patty is still partially frozen (in the center, actually). What can I do?

You can absolutely cook a partially frozen 4‑oz hamburger patty safely and still get a juicy result. The trick is managing heat so the outside doesn’t burn before the center thaws.

Here’s the best, practical way to handle it.

🍔 Quick Takeaway

Cook it straight from partially frozen — just adjust your heat and timing. Start lower to thaw, finish higher to brown.

🔥 Step‑by‑Step Method (Stovetop or BBQ)

1. Start on medium‑low heat

This gently thaws the center while the outside begins cooking.

Put the patty in the pan or on the grill.

Cook 3–4 minutes on the first side.

Flip and cook another 3–4 minutes.

You’ll see the center soften as it warms.

2. Increase to medium or medium‑high

Once the patty is no longer hard in the center:

Turn up the heat.

Sear each side 2–3 minutes to get color and flavor.

3. Check doneness

For ground beef, the safe internal temperature is 160°F (71°C).

If you don’t have a thermometer:

Press the center gently — it should feel firm but still springy.

No cold spots when you touch the middle.

4. Optional: Cover the pan

If using a skillet, covering for the first few minutes helps thaw the center faster by trapping steam.

🧂 Extra Tips for a Better Burger

Season after the first flip so the salt doesn’t draw moisture out while thawing.

If the patty is very frozen in the center, you can microwave it 10–15 seconds on low power just to soften the middle — not to cook it.

Avoid smashing the patty; it squeezes out juices.

🥄 If you want a specific style

I can tailor the method for:

Cast‑iron skillet

Non‑stick pan

BBQ grill

Air fryer

Smashburger style

Just tell me how you’re cooking it.

Would you like a quick seasoning suggestion or topping ideas for your burger today, Louise?

Just curious, here. How does one make a smashburger without 'smashing it'?

A smashburger is really about technique and physics, not the literal act of smashing. You can get that signature crispy, lacy edge even if you don’t physically press the patty down — you just have to recreate the conditions that smashing normally provides.

Here’s how that works.

🍔 Core Idea

A smashburger works because:

The meat starts as a loose ball, not a formed patty.

It makes maximum contact with a very hot surface.

The beef spreads quickly, creating thin edges that brown fast.

The Maillard reaction happens intensely because the meat is thin.

You can mimic all of that without smashing.

🔥 Three Ways to Make a Smashburger Without Smashing

1. Form the patty already thin

Shape the meat gently into a very loose, thin patty — almost like you’re barely holding it together.

Don’t compress it.

Aim for ¼ inch thick.

Leave the edges ragged.

This gives you the same lacy crispness because the meat isn’t dense.

Why it works: Smashburgers rely on low density and high surface area, not the act of smashing itself.

2. Use two hot surfaces (the “press‑free smash”)

Place the loose patty on a ripping‑hot pan, then immediately cover it with a second hot pan or griddle but don’t press — just let gravity do the work.

It spreads slightly and browns aggressively.

Why it works: The top pan traps heat and forces the patty to expand outward naturally.

3. Start with a very small meat ball

Instead of a 4‑oz ball, use two 2‑oz balls.

Place them on the hot surface and let them cook untouched for 20–30 seconds. They’ll naturally slump and spread.

Flip each mini‑patty, stack them, and you get:

Crispy edges

Juicy interior

Classic smashburger texture

Why it works: Smaller balls flatten themselves under heat before the crust forms.

🧠 The Non‑Obvious Insight

A smashburger is defined by:

Thinness

High heat

Aggressive browning

Loose grind

Not by the act of smashing.

Smashing is just the easiest way to achieve thinness quickly before the crust sets. But if you start thin or let heat do the spreading, you get the same result.

🍽️ Want me to tailor this to your kitchen?

I can give you the exact method for:

Cast‑iron skillet

Non‑stick pan

BBQ grill

Air fryer

Or even your preferred burger thickness

Just tell me how you’re cooking today, Louise.