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Are you familiar with the meat and three? These are restaurants. Diners, if you will. They sometimes have burgers, and the burgers will be typically on a buttered and toasted bun, with a bit of mayonnaise that even a person like myself who for years despised mayonnaise can tolerate, some crispy lettuce, ketchup, maybe a firm tomato slice, a medallion of red onion, and of course a burger patty, but with proper ground meat shaped as a patty. Calorically I'm not sure, probably a lot. In my view these are the best burgers to be had anywhere. But even if the place doesn't have burgers it will have hamburger steaks. These are not the filler and spice heavy Salisbury steaks one not from the south might imagine, but, again, big patties of meat well salted and peppered and cooked to a Maillard reaction and served with probably sauteed onions and a brown gravy beside, again probably, a mound of white rice. This or fried chicken, stewed chicken with dumplings, a tender gravied pork chop the promise of which once extended my mother's life briefly, or a chicken fried steak with white pepper gravy. These are the meats. Sometimes beef stew or tender pork ribs or maybe meatloaf. The three would be the sides, popularly understood as vegetables but often including something un-vegetable like such as a rich macaroni with cheese, dirty rice or just boiled white rice, a baked potato with butter or sour cream or both, mashed potatoes with gravy, creamed or kernel sweet corn, etc. True vegetables might be green beans cooked with pork fat, collard greens (also cooked with pork or bacon fat), black eyed or field peas, pinto beans, fried okra, sliced tomatoes or sweet Vidalia onions, or just cornbread, either in muffins, slices, or shaped like a stick. You order a meat and three sides. You drink cold iced tea, either sweet or unsweet or half and half. You have a small cage of Tabasco or other hot sauces, ketchup maybe, mustard, etc. I miss these places. They're even better at breakfast but I'm already damn hungry and my train just stopped.
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