<p>After posting in the transfer section, I saw that this was probably a more appropriate place to post it.</p>
<p>Question: Name the most important invention in the 21 century</p>
<p>Answer:</p>
<p>In the last fifty years of human history, we have seen a huge surge in technology and innovation: personal computers, microprocessors, cell phones and rocketry to name a few. With every passing generation, humanity has pushed back the boundaries to what was once perceived as impossible. In this burst of technological advancement and innovative progress, there is an advancement which has been overlooked and neglected by the invention seeking enthusiast: the Carls Junior (or Hardies if East Coast) Six Dollar Burger.</p>
<p>Throughout the plethora of restaurants in the fast food industry, the fast food devotee have been relegated and subjected to substandard hamburgers; these burgers are commonly flaccid, gelatinous, lack overall substance, stoutness and sustenance. Many of these fast food hamburgers are earmarked as giants with substantial volume. Some of the burgers one may find are classified as the Big Mac the 1/4 lb Deluxe Double Stack or the Big N Tasty; names that can invoke awe and wonder in some. Upon visiting many of these restaurants over the years, I find these sandwiches inadequate in virtually everyway a burger should be. It is rather striking that the mere appearance of these burgers can invoke a feeling of disservice to what constitutes the phrase big burger. </p>
<p>The Six Dollar Burger, in all its relative simplicity, reverses this depressing stagnation. The Six Dollar Burger overall is superior, satisfying and definitely more appetizing. This trend setting hamburger tops off with ten ingredients, uses charbroiled Angus beef patties and weighs a hefty pound. These characteristics are quite common in many dine in restaurants (Red Robin), however, unknown in fast food restaurants. </p>
<p>The effect of the development of the Six Dollar Burger by hamburger engineers in ever expanding professional burger-making industry cannot be understated. Indeed, it would not be a stretch to argue, in fact, that this landmark development by the burger specialist at the Carl Junior research facilities and its affects in many professional burger-making establishments could, quite convincingly, be equated to the development of combining ham and burger to classify this edible treat. </p>
<p>Hamburgers in popular dine in restaurants have always had, and will continue to have, high quality sandwiches. The fast food industry, in contrast, has unfortunately lagged behind producing small, substandard burgers, until now. The Six Dollar Burger has broken this trend introducing dine in restaurant quality sandwiches at a fraction of the cost. Popular sandwich restaurants, such as Red Robin charge up to 10 dollars for a burger plus fries! This cost does not include the tip, drinks and sales tax depending where one is. That same meal can cost you around 6 dollars with a hamburger of relative quality. This sandwich, having broken the endless stagnation in hamburger improvement, set a watermark for all those aspiring to be hamburger engineers in the further development of the hamburger. Indeed, we must all hope that Paris Hilton, in all her digitized acheivement and intelectual brillance,will not ruin what could be seen as a tipping point in burger development history.</p>
<p>Schools that this is going to: University of chicago, Columbia, Georgetown, Notre dame, Boston college.</p>
<p>Good, bad, exceedingly abusrd?</p>