Make Mine an In-N-Out "4-by-4"-- Part 2

Fast Food It Ain't. You will not be served within a minute of your order. Everything is cooked after you order it.

"In-N-Out began 63 years ago (1948) in Baldwin Park, a suburb 20 minutes east of Los Angeles' downtown. Founders Harry and Esther Snyder set forth the idea of serving fresh, made-to-order food-- french-fries hand cut in the store, milk shakes spun from ice cream, beef patties that never have been frozen. This continues today and the chain boasts of not owning a single microwave or freezer."

With so many of today's chains opting for efficiency, this brings a certain degree of nostalgia. Just the environment offers that trip back in the good-old days: checkerboard design, palm tree tiles, 1950s muscle car drive-in motif. Employees wear matching short-sleeve shirts, red aprons and paper hats.

There is even inside In-N-Outers where those "in-the-know" order their burgers done in ways not listed on the board. You can order "animal-style" which means with grilled onions and patties fried in mustard (sounds real good). A "4-by-4" is four patties of cheese and four slices of cheese. "Protein-style" has lettuce in place of buns. (probably how I might order my "4-by-4).

Hope I remember these names the next time I get the opportunity to stop at an In-N-Out.

Then, Kevin Pang's order arrived, "animal-style." His lady friend got a double-double: a cheeseburger with two thin patties, topped with lettuce, tomatoes and a sauce. Kevin said he was immediately transported back to freshman year.

"Then it was my girlfriend's turn. A few bites, a few thoughtful chews. I waited for her reaction. 'It's good,' she said. Definitely not what Kevin was looking for.

Oh, well. Sometimes the best-laid plans.

If you've never had one, next time out west, stop by one.

I'll Have a "4-by-4, Protein-Style. --RoadDog