As a Texan, I’ve got strong opinions about particular culinary matters.
Brisket is the best kind of barbecue. Beans do not belong in chili.
But to opine on a friend’s choice of hamburger toppings? Wouldn’t be prudent.
And this hesitation, I fear, caused a bit of anxiety for The News & Observer’s food writer, Drew Jackson, who accompanied me on a recent trip to Whataburger (not to be confused with What-A-Burger)…