Blass Rose

And as all my chemistry classes taught: if there’s a common name for something just use that. “Table salt” is completely acceptable as a term. As is “Vinegar” and “Water”. When the exact source/concentration/purity begins to matter is when you can use your fancy terms.

Literally at my restaurant right now the burger with 3 smaller patties is more popular than the burger with 2 bigger patties. Same total amount of meat, just taller on a smaller bun…