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  3. Lucky Chip. Goodman. The Pantechnicon. Admiral Codrington. Those names should prompt one of two reactions. Either you’re complet

Lucky Chip. Goodman. The Pantechnicon. Admiral Codrington. Those names should prompt one of two reactions. Either you’re complet

admin2012-11-22  61
问题     Lucky Chip. Goodman. The Pantechnicon. Admiral Codrington. Those names should prompt one of two reactions. Either you’re completely baffled. Or the next few paragraphs are already covered in a thin layer of drool.
    The reason? These are some of the best burger joints in London—and as such, are subject to the kind of adulation and argument once reserved for football clubs or Romantic poets.
    If you’re unfamiliar with the great burger boom, you may think you know what I’m talking about: chains such as Byron or Gourmet Burger Kitchen, which freed us from the limp grey patties of McDonald’s or Burger King. But the real action is away from the high street, in places that reinvent the burger as an intoxicatingly tender and mind-blowingly juicy trip to gastronomic nirvana.
    London, in particular, is in the grip of burger-mania. A swarm of bloggers, led by the wonderfully named Burgerac, scour the streets for the perfect patty, with some organising regular tasting nights featuring guest chefs (I’m going to one tonight, after six months of trying and failing to book a place). At the higher end, New York super-chef Daniel Boulud sells his London restaurant, not on the basis of his large collection of Michelin stars, but the promise to serve you the best beef this side of Fifth Avenue.
    Cynics will say that this is a bubble, fuelled by culinary fashion and/or a recession-induced yearning for juvenile comfort food. But the marvel of the burger is that while it appears on every menu in the land, the application of top-class meat, top-class bread and top-class cooking turns it into something transcendent.
    A few weeks ago, I went to Meat Liquor, currently one of the coolest restaurants in the country. Nestled behind Debenhams in Oxford Street, and with a gloomy yet lurid aesthetic (think torture porn meets country and western), it’s so achingly hip they don’t even give you cutlery, just a great roll of kitchen paper. But as I tucked into the "Dead Hippie" cheeseburger—and sipped a viciously powerful cocktail—I felt like I was having a religious experience. The first commandment? Never eat at Ronald McDonald’s again.
    The best hamburgers, said Mark Twain (or possibly Oscar Wilde), are made from sacred cows. In that spirit, I’d like to float the idea that we in Britain have got our dinner parties the wrong way round. In France, I learned recently, they drink the red wine first, before switching to white - reducing both the scale of their hangover, and the nasty stain around the lips.
    Research published over the new year seemed to bear that out, saying that you should definitely go for white with cheese, because the red’s heavy flavour blots out the taste. I sense some rather pleasant experimentation coming on.
                                          From The Daily Telegraph, February 6, 2012
Which of the following can best describe the attitude of the author to fast food chains like McDonald’s or Burger King?
选项 A、positive
B、negative
C、neutral
D、indifferent
答案B
解析 本题为概括题。根据第三段“which freed us from the limp grey patties of McDonald’s or Burger King”和第六段“Never eat at Ronald McDonald’s again”可知选B。
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