For this, I used a handheld Canon G10 with a mounted 430EX Speedlite with a diffuser cap on, pointed straight at the ceiling. I set the shutter at 1/250 and the aperture at 3.2 with an ISO of 400. But enough of the boring photo shit. I cooked some 89/11 ground sirloin tip over a medium flame in a cast-iron grill pan. While doing that, I toasted the poppy seed buns under the broiler while cooking 3 rashers of Boar's Head thick-cut bacon over a medium-high flame on a cast-iron griddle. The bottom patty is resting on two rings of Bermuda onion and two Belgian endive leaves and is topped with local New York made Cheddar which is also flavored with Frank's Red Hot (used for making Buffalo wings). The top patty is resting on two of the rashers of bacon and is topped with Danish Roquefort, two slices of organic vine-ripened tomato, another slice of Bermuda onion and California avocado. The mustard is Grey Poupon; the ketchup is Heinz 57. The martini is made with Plymouth English Gin and Stock Extra Dry Vermouth. -OMG! Ponies!