This is unlike me, but for a hamburger tonight for dinner, I actually opted for the somewhat processed Arnold hamburger buns instead of the fresh Fairway ones. Why? Experience has proven that the Fairway ones are too big. The bread/burger ratio becomes too large--it shouldn't be much more than 1:1--and the burger gets lost.

The Arnold buns are much smaller and will do a let a larger burger shine (when combined with sliced tomato and avocado).

Speaking of Fairway, I'm leaning back in its direction now even though I also like Whole Foods. Fairway is much more New York. The aisles are cramped, and there are too many strollers and old people, but the signs are much wittier (even bordering on snide) and the produce is just as good. The one specific thing Fairway does wrong, compared to Whole Foods, is package its fried chicken to go. As I learned on "Good Eats" with Alton Brown, fried chicken should be stored in cardboard or paper, never in aluminum foil--this deadens the texture of what should be a delicately crispy batter. I'm surprised that Fairway continues to package its fried chicken in a way that is now widely known to be wrong.