"charlie" wrote:
> i can still remember a place (in texas no less) that made me sign a
> release
> to get a rare burger.
There was a place in San Angelo, TX that offered a 72 OZ FishBowl.
(That's a 6 pack folks)
Place even had a grass landing strip out back in case you wanted to
fly in for an early dinner.
Lew
[email protected] wrote:
> RicodJour <[email protected]> writes:
>
>
>> I like 'em with bacon and cheese and bloody. Call me a purist.
>
> Hardly.
>
> A good burger will stand on it's own. No cheese and no bacon. At one
> time, I had a t-shirt made up that read:
>
> No Fscking Cheese!
>
> ....which I would wear when out cruising for burgers. This in
> response to every single wait droid on the planet asking, without
> fail, "Do you want cheese with that?". I've since caved and now
> thoroughly enjoy cheeseburgers, but at one time all I wanted was
> burger, tomato, lettuce, onion and condis. That's how you find a good
> burger.
>
Cheeseburger, have a side salad.
;-)
--
Froz...
"Robatoy" wrote
>
> I just watched this blog about cheeseburgers and suddenly had an
> epiphany.
> How do you guys like/make your burgers?
>
> I like blue cheese in/on mine.
>
I am a provolone man myself. Nothing like a little smoke flavor in the
cheese.
I also like the big, cucumber chips from trader joes. And some big, cheese
or garlic or sourdough bagels for the bun.
"Matt Furze" <[email protected]> wrote in message
news:[email protected]...
>
> "Lee Michaels" <leemichaels*nadaspam*@comcast.net> wrote in message
> news:[email protected]...
>>
>> "Robatoy" wrote
>>>
>>> I just watched this blog about cheeseburgers and suddenly had an
>>> epiphany.
>>> How do you guys like/make your burgers?
>>>
>>> I like blue cheese in/on mine.
>>>
>> I am a provolone man myself. Nothing like a little smoke flavor in the
>> cheese.
>>
>> I also like the big, cucumber chips from trader joes. And some big,
>> cheese or garlic or sourdough bagels for the bun.
>>
> Just had one for lunch today - slice of onion, heavy on the peanut butter,
> both insides of the bun. Ketchup, side of potato salad. Mmmmmmmmmmm....
>
> Oh - and glass of cold milk!
>
Absolutely, I forgot the peanut butter. Preferably crunchy. And I like
milk too. Or a stiff tequila drink. And that remind sme, I love potato
salad. And the missus made some up today. Gotta run. Steak and potato salad
for this hungry boy tonight!!
Robatoy <[email protected]> wrote in news:8081bf4f-a7c5-4977-9847-
[email protected]:
> http://blogs.trb.com/cheeseburgershow/episode6.html
>
> I just watched this blog about cheeseburgers and suddenly had an
> epiphany.
> How do you guys like/make your burgers?
>
> I like blue cheese in/on mine.
>
For fast food, I usually go for Wendy's.
For myself, I usually make burgers with 80/20 ground beef. Add a little
butter or olive oil to the pan to prevent initial sticking (the coating
only needs to be as thick as wax on a table saw) and cook until the juice
runs clear. Ketchup and bread and butter pickles are usually added, and
lettuce and tomato if we've got 'em.
Once in a great while I'll cook an egg and place it on the meat itself.
Deer burgers are great too.
Puckdropper
--
"The potential difference between the top and bottom of a tree is the
reason why all trees have to be grounded..." -- Bored Borg on
rec.woodworking
To email me directly, send a message to puckdropper (at) fastmail.fm
RicodJour <[email protected]> wrote in news:dbf3c056-fadf-4529-8b46-
[email protected]:
> Yes, quite. Perhaps you are unfamiliar with the term - it is slang
> for flatulence.
> http://en.wikipedia.org/wiki/Flatulence
>
> Only two things give me gas - air and water. If I stay away from
> those, I'm fine.
>
> R
If only you could harness it to power your horseless carriage...
Puckdropper
--
"The potential difference between the top and bottom of a tree is the
reason why all trees have to be grounded..." -- Bored Borg on
rec.woodworking
To email me directly, send a message to puckdropper (at) fastmail.fm
"basilisk" <[email protected]> wrote
>
> I hear that the Chinese particle boards adds a distinct flavor
> with a variety rare earth/heavy metals that will help preserve the meat.
>
Not to mention the cat piss flavor.
"Upscale" <[email protected]> wrote in message
news:[email protected]...
>
> "charlie" <[email protected]> wrote in message
>> http://www.heartattackgrill.com/
>>
>> they also have a policy: if you weigh over 350 and can walk in, you eat
> for
>> free.
>
> Basically, it's a Hooter's for fat people. Wonder what kind of god
> fearing,
> church going, congregation demonstrates outside this place?
>
>
The answer to that would be some kind of nurse kook. She is the head of a
nurse organization. She claimed that people would get the wrong idea about
nurses due to the provocative outfits worn by the waitresses. That it was
"degrading" to nurses everywhere. Like people are going to think that these
girls are real nurses.
Some folks will never understand the concept of parody or satire.
"Lew Hodgett" <[email protected]> wrote in message
> "Wendy's" won for best burger in the large chain division; however,
> when it came to absolute best burger, a little place here in
> California, "In-N-Out Burger" won hands down.
Yes, I read that survey. When comparing to the other fast food outfits, I
happen to like Wendy's burgers the best. That might partially be caused by
the fact that in my daily travels, Wendy's is usually way down the list when
I'm hungry and passing by a fast food outlet.
In article <%[email protected]>,
FrozenNorth <[email protected]> wrote:
> [email protected] wrote:
> > RicodJour <[email protected]> writes:
> >
> >
> >> I like 'em with bacon and cheese and bloody. Call me a purist.
> >
> > Hardly.
> >
> > A good burger will stand on it's own. No cheese and no bacon. At one
> > time, I had a t-shirt made up that read:
> >
> > No Fscking Cheese!
> >
> > ....which I would wear when out cruising for burgers. This in
> > response to every single wait droid on the planet asking, without
> > fail, "Do you want cheese with that?". I've since caved and now
> > thoroughly enjoy cheeseburgers, but at one time all I wanted was
> > burger, tomato, lettuce, onion and condis. That's how you find a good
> > burger.
> >
> Cheeseburger, have a side salad.
I like mine with lettuce and tomato, Heinz 57 and french fried potatos.
Big kosher pickle and a cold draft beer, well Good God Almighty which
way do I steer?
--
Kiva - Loans that change lives.
http://www.kiva.org/lender/david87375440
"Lew Hodgett" <[email protected]> wrote in message
> Royal Castle had a better taste, but alas they are gone.
I remember that name, although I can't quite remember if I've ever eaten in
one.
> Still remember, for $0.50 you could get 3 hamburgers @ $0.15 each and
> a glass of Birch (Root) beer for $0.05.
That price is a little before my time, at least when I'd be paying for
myself.
On Jun 18, 3:40=A0pm, "dadiOH" <[email protected]> wrote:
> Robatoy wrote:
> > On Jun 18, 1:59 pm, RicodJour <[email protected]> wrote:
> >> On Jun 18, 12:15 pm, "charlie" <[email protected]> wrote:
>
> >>> i can still remember a place (in texas no less) that made me sign a
> >>> release to get a rare burger.
>
> >> There's a place around here that absolutely refuses to sell a rare
> >> burger. I offered to sign a release and they still said no way.
>
> >> The funny thing about it is if they're so concerned about health,
> >> that they sell an absolutely fookin' HUGE burger and take a picture
> >> of the people who finish it and post it on the wall. I've never seen
> >> a wall of pictures of such FAT people before. The kid's section was
> >> the most disturbing.
>
> >> R
>
> > You mean him?
>
> >http://i.zdnet.com/blogs/fat-kits-eating-mcdonalds.jpg
>
> Good grief! =A0That kid must have air valves to pump him up instead of
> nipples.
>
> How can a parent let their kid get like that?? =A0They should be hauled i=
n on
> child abuse charges.
>
> And his "little" brother (guessing he is a brother) isn't far from the sa=
me.
>
> --
>
> dadiOH
> ____________________________
>
> dadiOH's dandies v3.06...
> ...a help file of info about MP3s, recording from
> LP/cassette and tips & tricks on this and that.
> Get it athttp://mysite.verizon.net/xico
My daughter thinks he is in training to become Michelin's CEO
"charlie" <[email protected]> wrote in message
> http://www.heartattackgrill.com/
>
> they also have a policy: if you weigh over 350 and can walk in, you eat
for
> free.
Basically, it's a Hooter's for fat people. Wonder what kind of god fearing,
church going, congregation demonstrates outside this place?
On Jun 18, 9:48=A0am, "dadiOH" <[email protected]> wrote:
> Robatoy wrote:
> >http://blogs.trb.com/cheeseburgershow/episode6.html
>
> > I just watched this blog about cheeseburgers and suddenly had an
> > epiphany.
> > How do you guys like/make your burgers?
>
> 1. Fairly fat ground beef...30% or more
>
> 2. Cooked so it is still pink in the middle
>
> 3. Bun wiped in cooking residue
>
> 4. Topped with a nice slice of raw onion.
>
> 5. Salt, pepper and - sometimes - some garlic. =A0Garlic sauteed in oil
> preferably, a shake of powder is less desireable.
>
> IOW, no catsup, no mayo, no mustard, no pickle, no salad...just meat, bun=
,
> onion and grease. =A0Grease is good =A0:)
> _____________
>
> > I like blue cheese in/on mine.
>
> Do you actually mean Blue cheese or are you including roquefort, gorgonzo=
la,
> Stilton, etc. in that catagory? =A0I happen to love the salty smoothness =
of
> roquefort but I wouldn't put it on a burger. =A0Stilton maybe, Blue, not =
a
> chance. =A0For a cheese burger, I'd use an extra sharp white cheddar.
>
> --
>
> dadiOH
> ____________________________
>
> dadiOH's dandies v3.06...
> ...a help file of info about MP3s, recording from
> LP/cassette and tips & tricks on this and that.
> Get it athttp://mysite.verizon.net/xico
Stilton....well, even though they aren't allowed to follow the
original recipe, it still makes me shudder a little.
Gorgonzola works great. Danish blue does as well. Roquefort...no that
goes with fresh fruit.
On Jun 18, 1:59=A0pm, RicodJour <[email protected]> wrote:
> On Jun 18, 12:15=A0pm, "charlie" <[email protected]> wrote:
>
>
>
> > i can still remember a place (in texas no less) that made me sign a rel=
ease
> > to get a rare burger.
>
> There's a place around here that absolutely refuses to sell a rare
> burger. =A0I offered to sign a release and they still said no way.
>
> The funny thing about it is if they're so concerned about health, that
> they sell an absolutely fookin' HUGE burger and take a picture of the
> people who finish it and post it on the wall. =A0I've never seen a wall
> of pictures of such FAT people before. =A0The kid's section was the most
> disturbing.
>
> R
You mean him?
http://i.zdnet.com/blogs/fat-kits-eating-mcdonalds.jpg
On Jun 17, 8:01=A0pm, "Lew Hodgett" <[email protected]> wrote:
> "RicodJour" wrote:
>
> \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\
> Onions make me poot like there's no tomorrow, so they're a deal
> breaker on a burger - at least for the people around me. =A0;)
> \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\
>
> Even Maui or Vidalia?
Not Vidalia's, no. Don't know that I've ever had a Maui onion.
Google here I come!
R
On Jun 17, 6:28=A0pm, [email protected] wrote:
> RicodJour <[email protected]> writes:
> > I like 'em with bacon and cheese and bloody. =A0Call me a purist.
>
> Hardly. =A0
Oh, no - I am a purist. Go ahead, call me one.
> A good burger will stand on it's own. =A0No cheese and no bacon. =A0At on=
e
> time, I had a t-shirt made up that read:
>
> No Fscking Cheese!
>
> ....which I would wear when out cruising for burgers. =A0This in
> response to every single wait droid on the planet asking, without
> fail, "Do you want cheese with that?". =A0I've since caved and now
> thoroughly enjoy cheeseburgers, but at one time all I wanted was
> burger, tomato, lettuce, onion and condis. =A0That's how you find a good
> burger.
Tomato? Lettuce? You one of them veganatarianans?
Onions make me poot like there's no tomorrow, so they're a deal
breaker on a burger - at least for the people around me. ;)
R
On Jun 18, 1:56=A0pm, RicodJour <[email protected]> wrote:
> On Jun 18, 11:40=A0am, Robatoy <[email protected]> wrote:
>
>
>
> > Stilton....well, even though they aren't allowed to follow the
> > original recipe, it still makes me shudder a little.
> > Gorgonzola works great. Danish blue does as well. Roquefort...no =A0tha=
t
> > goes with fresh fruit.
>
> 'Splain about the original "recipe', please. =A0Far as I know, the stuff
> is still made the same way since when it got its name. =A0You poke holes
> in the cheese and let the fungus do the work.
>
> Apparently the stuff causes mild hallucinations. =A0This from Wiki:
>
> Bizarre dreams
> A 2005 study carried out by the British Cheese Board claimed that when
> it came to dream types, Stilton cheese seemed to cause odd dreams,
> with 75% of men and 85% of women experiencing bizarre and vivid dreams
> after eating a 20-gram serving of the cheese half an hour before going
> to sleep.[6]
>
> R
http://www.imdb.com/title/tt0539940/plotsummary
On Jun 18, 11:40=A0am, Robatoy <[email protected]> wrote:
>
> Stilton....well, even though they aren't allowed to follow the
> original recipe, it still makes me shudder a little.
> Gorgonzola works great. Danish blue does as well. Roquefort...no =A0that
> goes with fresh fruit.
'Splain about the original "recipe', please. Far as I know, the stuff
is still made the same way since when it got its name. You poke holes
in the cheese and let the fungus do the work.
Apparently the stuff causes mild hallucinations. This from Wiki:
Bizarre dreams
A 2005 study carried out by the British Cheese Board claimed that when
it came to dream types, Stilton cheese seemed to cause odd dreams,
with 75% of men and 85% of women experiencing bizarre and vivid dreams
after eating a 20-gram serving of the cheese half an hour before going
to sleep.[6]
R
On Jun 18, 3:08=A0pm, Robatoy <[email protected]> wrote:
> On Jun 18, 1:59=A0pm, RicodJour <[email protected]> wrote:
>
>
>
> > On Jun 18, 12:15=A0pm, "charlie" <[email protected]> wrote:
>
> > > i can still remember a place (in texas no less) that made me sign a r=
elease
> > > to get a rare burger.
>
> > There's a place around here that absolutely refuses to sell a rare
> > burger. =A0I offered to sign a release and they still said no way.
>
> > The funny thing about it is if they're so concerned about health, that
> > they sell an absolutely fookin' HUGE burger and take a picture of the
> > people who finish it and post it on the wall. =A0I've never seen a wall
> > of pictures of such FAT people before. =A0The kid's section was the mos=
t
> > disturbing.
>
>
> You mean him?
>
> http://i.zdnet.com/blogs/fat-kits-eating-mcdonalds.jpg
A wall of him. It's truly revolting.
Here's the place: http://www.cheeburger.com/menu.asp
"Our Famous Pounder" - 20 oz prior to cooking - is what gets you on
the Wall of Fame.
R
Robatoy wrote:
> http://blogs.trb.com/cheeseburgershow/episode6.html
>
> I just watched this blog about cheeseburgers and suddenly had an
> epiphany.
> How do you guys like/make your burgers?
>
> I like blue cheese in/on mine.
>
DFTFT.
That said, I start with meat. Seared, pink inside. Onion. Ketchup.
Oh and a bun. If I'm feeling especially frisky, extra salt and a ladle
of 100 proof cholesterol. Yum. Washed down with a diet something or
other. Strictly gourmet, that's me.
burp,
jo4hn
On Jun 17, 7:35=A0pm, "Lew Hodgett" <[email protected]> wrote:
> "Robatoy" wrote:
> > I just watched this blog about cheeseburgers and suddenly had an
> > epiphany.
> > How do you guys like/make your burgers?
>
> \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\=
\\ \
> I responded:
>
> > Not much of a burger guy.
>
> > About as creative as I get is an envelope of Lipton Onion Soup Mix
> > per pound of 22% ground chuck.
>
> > Tried lower fat content, but yields too dry burger for my taste,
> > when done on the grill.
>
> \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\=
\\ \\\\\\\\
>
> What I should have added:
>
> Rather than a burger, much prefer Steak Tartare.
>
NOW you're talking. Egg, salt, pepper, caper and caper brine...
yessir, slappit on a slice of toast.
On Jun 17, 6:06=A0pm, "Lee Michaels" <leemichaels*[email protected]>
wrote:
> "Robatoy" wrote
>
> > I just watched this blog about cheeseburgers and suddenly had an
> > epiphany.
> > How do you guys like/make your burgers?
>
> > I like blue cheese in/on mine.
>
> I am a provolone man myself. =A0Nothing like a little smoke flavor in the
> cheese.
>
> I also like the big, cucumber chips from trader joes. =A0And some big, ch=
eese
> or garlic or sourdough bagels for the bun.
I use a cast-iron brick, with holes in the removable lid and I fill it
with wood chips. It sits on the 'flavourizer' bars of my Weber.
Ang and I broke down 10 years ago and dropped (what we thought was a
lot) some serious coin on a BBQ. A Weber Silver B.
Looking back, that was a very good decision. That thing has only cost
me a $ 13.00 igniter. It lives outside and gets used year-round.
People all around me have replaced their BBQ at least twice since
then. Some have those massive all-stainless-looking monstrosities with
the big fat knobs and a dozen shelves, doors, etc. The things fall
apart, and replacement parts are hard to come by. When I gave it my
annual cleaning this spring, the burners were still rock-solid.
The grates are stainless and show no wear to speak of. Highly
recommended.
A couple of people I know have Napoleon and Vermont Casting BBQ's.
They are also very happy. Bottom line, a good Q costs the best part of
a G-note.
So much for gas. It is hard to beat a real charcoal jobbie, like a
Weber round ball.
The draw-back of using the wood-chip-filled brick, is that it has to
come to temperature before the 'charcoalification<G>' process to
begin, wasting fuel. But once that thing starts wafting smoke into the
ol' Q, look-out! Those meats take on a flavour, all smokey, right
quick. I use alder, hickory, mesquite, apple... and even tried cherry
(we didn't like that so much..as we didn't like oak or particle-
board..LOL)
On Jun 17, 9:29=A0pm, Zz Yzx <[email protected]> wrote:
> http://aht.seriouseats.com/archives/2008/10/the-hamburger-fatty-melt-...
That actually looks good to me....
RicodJour <[email protected]> writes:
> I like 'em with bacon and cheese and bloody. Call me a purist.
Hardly.
A good burger will stand on it's own. No cheese and no bacon. At one
time, I had a t-shirt made up that read:
No Fscking Cheese!
....which I would wear when out cruising for burgers. This in
response to every single wait droid on the planet asking, without
fail, "Do you want cheese with that?". I've since caved and now
thoroughly enjoy cheeseburgers, but at one time all I wanted was
burger, tomato, lettuce, onion and condis. That's how you find a good
burger.
nb
"Lew Hodgett" <[email protected]> writes:
> when it came to absolute best burger, a little place here in
> California, "In-N-Out Burger" won hands down.
Hard to beat In-n-Out, but a little mom/pop joint where I used to live
did it. No great crowds, no far n' wide fame. Just a simple burger
grilled in typical fashion, Wonder buns, tomato, lettuce, onion, and
off the shelf condiments. I don't know the trick and can't explain
it, but I'd pay the $3.50 price over a Double-Double every time.
nb
Zz Yzx <[email protected]> writes:
> A regular patty however you like it, only instead of buns use grilled
> cheese sandwiches.
LOL....
It does have three of the four major food groups: Cheese, butter, and
beef. Natcherly, the fourth is beer. ;)
nb
On Jun 18, 10:16=A0am, FrozenNorth <[email protected]>
wrote:
> Robatoy wrote:
> > On Jun 17, 9:29 pm, Zz Yzx <[email protected]> wrote:
> >>http://aht.seriouseats.com/archives/2008/10/the-hamburger-fatty-melt-..=
.
>
> > That actually looks good to me....
>
> Did you happen to notice the name of the photographer?
>
> --
> Froz...
LOL. Should have known he'd be doing 'it better'..
On Jun 18, 1:56=A0pm, RicodJour <[email protected]> wrote:
> On Jun 18, 11:40=A0am, Robatoy <[email protected]> wrote:
>
>
>
> > Stilton....well, even though they aren't allowed to follow the
> > original recipe, it still makes me shudder a little.
> > Gorgonzola works great. Danish blue does as well. Roquefort...no =A0tha=
t
> > goes with fresh fruit.
>
> 'Splain about the original "recipe', please. =A0Far as I know, the stuff
> is still made the same way since when it got its name. =A0You poke holes
> in the cheese and let the fungus do the work.
>
> Apparently the stuff causes mild hallucinations. =A0This from Wiki:
>
> Bizarre dreams
> A 2005 study carried out by the British Cheese Board claimed that when
> it came to dream types, Stilton cheese seemed to cause odd dreams,
> with 75% of men and 85% of women experiencing bizarre and vivid dreams
> after eating a 20-gram serving of the cheese half an hour before going
> to sleep.[6]
>
> R
Unpasturized Stilton was packed in cow urine... or so the story goes
when Chef went nuts looking for it.
Robatoy wrote:
> On Jun 18, 1:59 pm, RicodJour <[email protected]> wrote:
>> On Jun 18, 12:15 pm, "charlie" <[email protected]> wrote:
>>
>>
>>
>>> i can still remember a place (in texas no less) that made me sign a
>>> release to get a rare burger.
>>
>> There's a place around here that absolutely refuses to sell a rare
>> burger. I offered to sign a release and they still said no way.
>>
>> The funny thing about it is if they're so concerned about health,
>> that they sell an absolutely fookin' HUGE burger and take a picture
>> of the people who finish it and post it on the wall. I've never seen
>> a wall of pictures of such FAT people before. The kid's section was
>> the most disturbing.
>>
>> R
>
> You mean him?
>
> http://i.zdnet.com/blogs/fat-kits-eating-mcdonalds.jpg
Good grief! That kid must have air valves to pump him up instead of
nipples.
How can a parent let their kid get like that?? They should be hauled in on
child abuse charges.
And his "little" brother (guessing he is a brother) isn't far from the same.
--
dadiOH
____________________________
dadiOH's dandies v3.06...
...a help file of info about MP3s, recording from
LP/cassette and tips & tricks on this and that.
Get it at http://mysite.verizon.net/xico
"Lee Michaels" <leemichaels*nadaspam*@comcast.net> wrote in message
news:[email protected]...
>
> "Robatoy" wrote
>>
>> I just watched this blog about cheeseburgers and suddenly had an
>> epiphany.
>> How do you guys like/make your burgers?
>>
>> I like blue cheese in/on mine.
>>
> I am a provolone man myself. Nothing like a little smoke flavor in the
> cheese.
>
> I also like the big, cucumber chips from trader joes. And some big,
> cheese or garlic or sourdough bagels for the bun.
>
Just had one for lunch today - slice of onion, heavy on the peanut butter,
both insides of the bun. Ketchup, side of potato salad. Mmmmmmmmmmm....
Oh - and glass of cold milk!
Matt
"Robatoy" <[email protected]> wrote in message
news:8081bf4f-a7c5-4977-9847-6cc63e969f61@f19g2000yqh.googlegroups.com...
> http://blogs.trb.com/cheeseburgershow/episode6.html
>
> I just watched this blog about cheeseburgers and suddenly had an
> epiphany.
> How do you guys like/make your burgers?
>
> I like blue cheese in/on mine.
>
With a sliced up jalapeño pepper on it.
"Robatoy" wrote:
> I just watched this blog about cheeseburgers and suddenly had an
> epiphany.
> How do you guys like/make your burgers?
\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\
I responded:
> Not much of a burger guy.
>
> About as creative as I get is an envelope of Lipton Onion Soup Mix
> per pound of 22% ground chuck.
>
> Tried lower fat content, but yields too dry burger for my taste,
> when done on the grill.
\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\
What I should have added:
Rather than a burger, much prefer Steak Tartare.
Haven't had one since the early '80s.
Not sure I trust the meat supply enough to have one today.
Back then, Mushy Wexler ran the Theatrical Grill, a watering hole on
Short Vincent St (Short Vincent was 1 block long), had Steak Tartare
on the regular menu.
The Theatrical was a place where on a week night, you could stop in to
have a drink and find Cozy Cole on stage, or JJ on the slide trombone
or maybe Joe Williams on the mike.
It was a COOL place.
But ah yes, time moves on.
Lew
I am a blue cheese fan also along with a few onion rings.
Jill and I stopped by Lenny's Burger Shop last Sunday and I had a burger
with blue cheese and pastrami =yummy.
cm
"Robatoy" <[email protected]> wrote in message
news:8081bf4f-a7c5-4977-9847-6cc63e969f61@f19g2000yqh.googlegroups.com...
> http://blogs.trb.com/cheeseburgershow/episode6.html
>
> I just watched this blog about cheeseburgers and suddenly had an
> epiphany.
> How do you guys like/make your burgers?
>
> I like blue cheese in/on mine.
>
Robatoy wrote:
> On Jun 18, 10:16 am, FrozenNorth <[email protected]>
> wrote:
>> Robatoy wrote:
>>> On Jun 17, 9:29 pm, Zz Yzx <[email protected]> wrote:
>>>> http://aht.seriouseats.com/archives/2008/10/the-hamburger-fatty-melt-...
>>> That actually looks good to me....
>> Did you happen to notice the name of the photographer?
>>
>> --
>> Froz...
>
> LOL. Should have known he'd be doing 'it better'..
I'm waiting for the Veritas sandwich press.
--
Froz...
Robatoy wrote:
> http://blogs.trb.com/cheeseburgershow/episode6.html
>
> I just watched this blog about cheeseburgers and suddenly had an
> epiphany.
> How do you guys like/make your burgers?
1. Fairly fat ground beef...30% or more
2. Cooked so it is still pink in the middle
3. Bun wiped in cooking residue
4. Topped with a nice slice of raw onion.
5. Salt, pepper and - sometimes - some garlic. Garlic sauteed in oil
preferably, a shake of powder is less desireable.
IOW, no catsup, no mayo, no mustard, no pickle, no salad...just meat, bun,
onion and grease. Grease is good :)
_____________
> I like blue cheese in/on mine.
Do you actually mean Blue cheese or are you including roquefort, gorgonzola,
Stilton, etc. in that catagory? I happen to love the salty smoothness of
roquefort but I wouldn't put it on a burger. Stilton maybe, Blue, not a
chance. For a cheese burger, I'd use an extra sharp white cheddar.
--
dadiOH
____________________________
dadiOH's dandies v3.06...
...a help file of info about MP3s, recording from
LP/cassette and tips & tricks on this and that.
Get it at http://mysite.verizon.net/xico
The key for me is the grillin' sauce. I like it hot. Real hot. Here's
a great recipe for moderately hot BBQ sauce. If you like it real hot,
substitute a dozen habanero peppers (those orange mamas) for the
jalopenos in the recipe.
6 tablespoons soybean oil
1 medium onion, diced
4 jalapeno peppers, stemmed and diced (do not remove seeds)
1 tablespoon salt
1 tablespoon dry mustard powder
1/2 tablespoon black pepper
1/2 tablespoon cayenne pepper
1/2 teaspoon garlic salt
1/2 cup brown sugar
3/4 cup cider vinegar
3 cups ketchup
1/2 cup molasses
1/2 cup Worcestershire sauce
1 cup water
Heat oil in a large saucepan over medium heat. Add onions and jalapenos
and cook over medium heat until onions are soft and transparent, about 5
minutes. Add salt, dry mustard, black pepper, cayenne, and garlic salt.
Stir to combine and then mix in the brown sugar. Add the cider vinegar,
ketchup, molasses, Worcestershire, and water and whisk all together
until thoroughly combined. Reduce heat to low and simmer for about 20 to
35 minutes, whisking every few minutes to prevent sauce from burning and
sticking to bottom. Strain sauce to remove onions and jalapenos before
serving.
Leon wrote:
> "Robatoy" <[email protected]> wrote in message
> news:8081bf4f-a7c5-4977-9847-6cc63e969f61@f19g2000yqh.googlegroups.com...
>> http://blogs.trb.com/cheeseburgershow/episode6.html
>>
>> I just watched this blog about cheeseburgers and suddenly had an
>> epiphany.
>> How do you guys like/make your burgers?
>>
>> I like blue cheese in/on mine.
>>
>
> With a sliced up jalapeño pepper on it.
>
>
On Jun 17, 8:16=A0pm, Zz Yzx <[email protected]> wrote:
> On Wed, 17 Jun 2009 14:19:38 -0700 (PDT), Robatoy
>
> <[email protected]> wrote:
> >How do you guys like/make your burgers?
>
> A cupla' months ago I got a recipe for an interesting burger:
>
> A regular patty however you like it, only instead of buns use grilled
> cheese sandwiches.
>
> Apparently, there's bread out there that is thinner than usual, so you
> fit it in your mouth. =A0Somebody on the bbq newsgroup made them and
> swore they were great.
>
> -Zz
A friend of mine likes Krispy Kreme as a burger bun. Sick bastard...LOL
"Robatoy" wrote:
> I just watched this blog about cheeseburgers and suddenly had an
> epiphany.
> How do you guys like/make your burgers?
Not much of a burger guy.
About as creative as I get is an envelope of Lipton Onion Soup Mix per
pound of 22% ground chuck.
Tried lower fat content, but yields too dry burger for my taste, when
done on the grill.
Lew
On Jun 18, 4:10=A0pm, "charlie" <[email protected]> wrote:
>
> this place isn't too far from my office
>
> http://www.heartattackgrill.com/
>
> they also have a policy: if you weigh over 350 and can walk in, you eat f=
or
> free.
http://www.flickr.com/photos/39274530@N06/3610921122/in/pool-1144252@N23
"I'll have the...the.. Ummm, I'll have th... wow...ummm Yep, I
want...I really would like a..."
"Don't worry, sir, we are used to performance anxiety when ordering.
It's okay, we like to take our time."
"Can I just give you a tip and sit here?"
R
Robatoy wrote:
> On Jun 17, 9:29 pm, Zz Yzx <[email protected]> wrote:
>> http://aht.seriouseats.com/archives/2008/10/the-hamburger-fatty-melt-...
>
> That actually looks good to me....
Did you happen to notice the name of the photographer?
--
Froz...
On Jun 17, 5:19=A0pm, Robatoy <[email protected]> wrote:
> http://blogs.trb.com/cheeseburgershow/episode6.html
>
> I just watched this blog about cheeseburgers and suddenly had an
> epiphany.
> How do you guys like/make your burgers?
>
> I like blue cheese in/on mine.
I like 'em with bacon and cheese and bloody. Call me a purist.
R
On Jun 18, 12:15=A0pm, "charlie" <[email protected]> wrote:
>
> i can still remember a place (in texas no less) that made me sign a relea=
se
> to get a rare burger.
There's a place around here that absolutely refuses to sell a rare
burger. I offered to sign a release and they still said no way.
The funny thing about it is if they're so concerned about health, that
they sell an absolutely fookin' HUGE burger and take a picture of the
people who finish it and post it on the wall. I've never seen a wall
of pictures of such FAT people before. The kid's section was the most
disturbing.
R
On Jun 17, 7:56=A0pm, RicodJour <[email protected]> wrote:
>
> Onions make me poot like there's no tomorrow, so they're a deal
> breaker on a burger - at least for the people around me. =A0;)
>
> R
Poot?
.
.
.
.
.
.
.
POOT?? Really?
On Jun 18, 3:15=A0pm, Robatoy <[email protected]> wrote:
>
> Unpasturized Stilton was packed in cow urine... or so the story goes
> when Chef went nuts looking for it.
That is just a story and you'll find you won't find reference to it
anywhere else. It's an English cheese - they might have bathroom
humor, but they don't normally add waste products to their food. Now
the French on the other hand.... ;)
R
On Jun 18, 12:15=A0pm, "charlie" <[email protected]> wrote:
> "Larry Blanchard" <[email protected]> wrote in message
>
> news:[email protected]...
>
> > On Wed, 17 Jun 2009 14:19:38 -0700, Robatoy wrote:
>
> >>http://blogs.trb.com/cheeseburgershow/episode6.html
>
> >> I just watched this blog about cheeseburgers and suddenly had an
> >> epiphany.
> >> How do you guys like/make your burgers?
>
> >> I like blue cheese in/on mine.
>
> > The local Black Angus sells a blueburger with blue cheese, mushrooms,
> > onions, and the usual condiments. =A0It's also one of the few places le=
ft
> > that will do a blood rare burger. =A0That's where I go when I want a re=
al
> > burger and not a cremated cow.
>
> i can still remember a place (in texas no less) that made me sign a relea=
se
> to get a rare burger.
The only rare burger I will eat, is one that I grind myself.
On Wed, 17 Jun 2009 14:19:38 -0700 (PDT), Robatoy
<[email protected]> wrote:
>http://blogs.trb.com/cheeseburgershow/episode6.html
>
>I just watched this blog about cheeseburgers and suddenly had an
>epiphany.
>How do you guys like/make your burgers?
>
>I like blue cheese in/on mine.
Don't care for burgers at all, but my favorite meat is liver and
onions.
"Robatoy" <[email protected]> wrote in message
> I just watched this blog about cheeseburgers and suddenly had an
> epiphany.
> How do you guys like/make your burgers?
All this talk about burgers reminds me of when I was sixteen. There was a
walkthrough store with a donut shop one side, a pizza place on the other and
a five foot wide burger take out window smack dab in the middle. They had
the best burgers I've ever eaten @ .50 each. Every night when heading home
from the pool hall, I'd stop in and buy six burgers. Three I'd eat on the
way home and the other three after I got there.
The place closed down a few years later when the mall got retrofitted. It's
now almost forty years later and I've never found another burger that has
even come close to tasting as good. It might well be that my palate has
changed so much that they wouldn't taste the same even if I did, but I can
still distinctly remember how great those burgers tasted.
Sometimes I like to fantasize how great it would be to have those sixteen
year old taste buds again, (and a few other sixteen year old
characteristics) but one look at my burgeoning stomach quickly brings me
back to earth. (chagrin)
On Jun 17, 8:53=A0pm, Robatoy <[email protected]> wrote:
> On Jun 17, 7:56=A0pm, RicodJour <[email protected]> wrote:
>
> > Onions make me poot like there's no tomorrow, so they're a deal
> > breaker on a burger - at least for the people around me. =A0;)
>
> Poot?
> .
> .
> .
> .
> .
> .
> .
> POOT?? Really?
Yes, quite. Perhaps you are unfamiliar with the term - it is slang
for flatulence.
http://en.wikipedia.org/wiki/Flatulence
Only two things give me gas - air and water. If I stay away from
those, I'm fine.
R
"Leon" <[email protected]> wrote in message
news:[email protected]...
>
> "Robatoy" <[email protected]> wrote in message
> news:8081bf4f-a7c5-4977-9847-6cc63e969f61@f19g2000yqh.googlegroups.com...
>> http://blogs.trb.com/cheeseburgershow/episode6.html
>>
>> I just watched this blog about cheeseburgers and suddenly had an
>> epiphany.
>> How do you guys like/make your burgers?
>>
>> I like blue cheese in/on mine.
>>
>
> With a sliced up jalapeño pepper on it.
With a slice of hot pepper cheese and Vidalia onion.
On Wed, 17 Jun 2009 14:19:38 -0700, Robatoy wrote:
> http://blogs.trb.com/cheeseburgershow/episode6.html
>
> I just watched this blog about cheeseburgers and suddenly had an
> epiphany.
> How do you guys like/make your burgers?
>
> I like blue cheese in/on mine.
The local Black Angus sells a blueburger with blue cheese, mushrooms,
onions, and the usual condiments. It's also one of the few places left
that will do a blood rare burger. That's where I go when I want a real
burger and not a cremated cow.
--
Intelligence is an experiment that failed - G. B. Shaw
"Robatoy" <[email protected]> wrote in message
news:767686b0-f999-4bed-bd53-a4502edfb0fb@g20g2000vba.googlegroups.com...
On Jun 17, 6:06 pm, "Lee Michaels" <leemichaels*[email protected]>
wrote:
> "Robatoy" wrote
>
> > I just watched this blog about cheeseburgers and suddenly had an
> > epiphany.
> > How do you guys like/make your burgers?
>
> > I like blue cheese in/on mine.
>
> I am a provolone man myself. Nothing like a little smoke flavor in the
> cheese.
>
> I also like the big, cucumber chips from trader joes. And some big, cheese
> or garlic or sourdough bagels for the bun.
I use a cast-iron brick, with holes in the removable lid and I fill it
with wood chips. It sits on the 'flavourizer' bars of my Weber.
Ang and I broke down 10 years ago and dropped (what we thought was a
lot) some serious coin on a BBQ. A Weber Silver B.
Looking back, that was a very good decision. That thing has only cost
me a $ 13.00 igniter. It lives outside and gets used year-round.
People all around me have replaced their BBQ at least twice since
then. Some have those massive all-stainless-looking monstrosities with
the big fat knobs and a dozen shelves, doors, etc. The things fall
apart, and replacement parts are hard to come by. When I gave it my
annual cleaning this spring, the burners were still rock-solid.
The grates are stainless and show no wear to speak of. Highly
recommended.
A couple of people I know have Napoleon and Vermont Casting BBQ's.
They are also very happy. Bottom line, a good Q costs the best part of
a G-note.
So much for gas. It is hard to beat a real charcoal jobbie, like a
Weber round ball.
The draw-back of using the wood-chip-filled brick, is that it has to
come to temperature before the 'charcoalification<G>' process to
begin, wasting fuel. But once that thing starts wafting smoke into the
ol' Q, look-out! Those meats take on a flavour, all smokey, right
quick. I use alder, hickory, mesquite, apple... and even tried cherry
(we didn't like that so much..as we didn't like oak or particle-
board..LOL)
I hear that the Chinese particle boards adds a distinct flavor
with a variety rare earth/heavy metals that will help preserve the meat.
basilisk
"Larry Blanchard" <[email protected]> wrote in message
news:[email protected]...
> On Wed, 17 Jun 2009 14:19:38 -0700, Robatoy wrote:
>
>> http://blogs.trb.com/cheeseburgershow/episode6.html
>>
>> I just watched this blog about cheeseburgers and suddenly had an
>> epiphany.
>> How do you guys like/make your burgers?
>>
>> I like blue cheese in/on mine.
>
> The local Black Angus sells a blueburger with blue cheese, mushrooms,
> onions, and the usual condiments. It's also one of the few places left
> that will do a blood rare burger. That's where I go when I want a real
> burger and not a cremated cow.
>
i can still remember a place (in texas no less) that made me sign a release
to get a rare burger.
"Lew Hodgett" <[email protected]> wrote in message
news:%[email protected]...
> "charlie" wrote:
>
>> i can still remember a place (in texas no less) that made me sign a
>> release
>> to get a rare burger.
>
> There was a place in San Angelo, TX that offered a 72 OZ FishBowl. (That's
> a 6 pack folks)
>
> Place even had a grass landing strip out back in case you wanted to fly in
> for an early dinner.
>
> Lew
this place isn't too far from my office
http://www.heartattackgrill.com/
they also have a policy: if you weigh over 350 and can walk in, you eat for
free.
On Wed, 17 Jun 2009 14:19:38 -0700 (PDT), Robatoy
<[email protected]> wrote:
>How do you guys like/make your burgers?
A cupla' months ago I got a recipe for an interesting burger:
A regular patty however you like it, only instead of buns use grilled
cheese sandwiches.
Apparently, there's bread out there that is thinner than usual, so you
fit it in your mouth. Somebody on the bbq newsgroup made them and
swore they were great.
-Zz
Lew Hodgett wrote:
> "Upscale" wrote:
>> All this talk about burgers reminds me of when I was sixteen. There
>> was a
>> walkthrough store with a donut shop one side, a pizza place on the
>> other and
>> a five foot wide burger take out window smack dab in the middle.
>> They had
>> the best burgers I've ever eaten @ .50 each.
> <snip>
>
> Somebody conducted a survey of who had the best burger recently.
>
> Several divisions were specified based on size of chain.
>
> "Wendy's" won for best burger in the large chain division; however,
> when it came to absolute best burger, a little place here in
> California, "In-N-Out Burger" won hands down.
>
> If you want one of their burgers, be patient.
>
> They don't start to cook your burger till you order it.
>
> Sometimes it is a long wait, but the place is almost always full, so
> people are willing to wait to get the food.
>
> They also have a bumper sticker that the kids shorten, as you might
> expect, before attaching to bumper.
>
> Lew
>
>
Can't be too small - we have one in Casa Grande.
Robatoy <[email protected]> wrote:
>http://blogs.trb.com/cheeseburgershow/episode6.html
>
>I just watched this blog about cheeseburgers and suddenly had an
>epiphany.
>How do you guys like/make your burgers?
>
>I like blue cheese in/on mine.
We are doing this:
http://www.gourmet.com/magazine/2000s/2009/06/a-burger-with-homemade-everything
this weekend for father's day. Burgers with homemade everything. Buns,
ketchup, mustard, relish, and home ground beef. I'll let you know how it goes
if my heart survives.
-- Doug
RicodJour wrote:
> On Jun 17, 8:01 pm, "Lew Hodgett" <[email protected]> wrote:
>> "RicodJour" wrote:
>>
>> \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\
>> Onions make me poot like there's no tomorrow, so they're a deal
>> breaker on a burger - at least for the people around me. ;)
>> \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\
>>
>> Even Maui or Vidalia?
>
> Not Vidalia's, no. Don't know that I've ever had a Maui onion.
> Google here I come!
>
> R
They are the same as Vidalia, just grown on Maui. Both are just plain old
yellow onions but milder due to the soil where thay are grown.
--
dadiOH
____________________________
dadiOH's dandies v3.06...
...a help file of info about MP3s, recording from
LP/cassette and tips & tricks on this and that.
Get it at http://mysite.verizon.net/xico
Yellow Onions and Garlic have sulfur.
Eat Red onions.
Martin
Lew Hodgett wrote:
> "RicodJour" wrote:
>
> \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\
> Onions make me poot like there's no tomorrow, so they're a deal
> breaker on a burger - at least for the people around me. ;)
> \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\
>
> Even Maui or Vidalia?
>
> Lew
>
>
On Thu, 18 Jun 2009 12:08:16 -0700 (PDT), Robatoy
<[email protected]> wrote:
>On Jun 18, 1:59 pm, RicodJour <[email protected]> wrote:
>> On Jun 18, 12:15 pm, "charlie" <[email protected]> wrote:
>>
>>
>>
>> > i can still remember a place (in texas no less) that made me sign a release
>> > to get a rare burger.
>>
>> There's a place around here that absolutely refuses to sell a rare
>> burger. I offered to sign a release and they still said no way.
>>
>> The funny thing about it is if they're so concerned about health, that
>> they sell an absolutely fookin' HUGE burger and take a picture of the
>> people who finish it and post it on the wall. I've never seen a wall
>> of pictures of such FAT people before. The kid's section was the most
>> disturbing.
>>
>> R
>
>You mean him?
>
>http://i.zdnet.com/blogs/fat-kits-eating-mcdonalds.jpg
Holy Sh*t. Some people should not breed.
"Lew Hodgett" <[email protected]> wrote in message
news:[email protected]...
> "Upscale" wrote:
>> All this talk about burgers reminds me of when I was sixteen. There was a
>> walkthrough store with a donut shop one side, a pizza place on the other
>> and
>> a five foot wide burger take out window smack dab in the middle. They had
>> the best burgers I've ever eaten @ .50 each.
> <snip>
>
> Somebody conducted a survey of who had the best burger recently.
>
> Several divisions were specified based on size of chain.
>
> "Wendy's" won for best burger in the large chain division; however, when
> it came to absolute best burger, a little place here in California,
> "In-N-Out Burger" won hands down.
>
> If you want one of their burgers, be patient.
>
> They don't start to cook your burger till you order it.
>
> Sometimes it is a long wait, but the place is almost always full, so
> people are willing to wait to get the food.
>
> They also have a bumper sticker that the kids shorten, as you might
> expect, before attaching to bumper.
>
> Lew
"Little"? I saw plenty of In-N-Out Burger places when I was in CA recently.
We have a couple of good burger places here.
"Roscoe's", a real cholesterol factory and "Great American Steakburger."
For a chain, "Fuddrucker's" ain't bad. Better than "Wendy's"
Max (Great American fan in El Paso)
Robatoy <[email protected]> wrote:
>>
>> Rather than a burger, much prefer Steak Tartare.
>>
>NOW you're talking. Egg, salt, pepper, caper and caper brine...
>yessir, slappit on a slice of toast.
At one point, I was a frequent traveler to Aix en Provence in the south of
France. There was a little place that served the best Steak Tartare. Yumm.
-- Doug
"Lee Michaels" wrote:
> And that remind sme, I love potato salad. And the missus made some
> up today. Gotta run. Steak and potato salad for this hungry boy
> tonight!!
\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\
This one is courtesy of Emeril, both are DYN-O-MITE.
\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\
FLO'S ROASTED POTATO SALAD
NOTE: This version uses parsley. Alternate version uses cilantro.
2 pounds new potatoes
10 cloves of fresh garlic
Drizzle of olive oil
Salt
Freshly ground black pepper
3/4 cup homemade mayonnaise, or store bought
2 tablespoons Creole Mustard
Juice of one fresh lemon
2 tablespoons finely chopped fresh parsley leaves
4 hard-boiled eggs, sliced
1/2 pound bacon, rendered until crispy
1/2 small red onions, thinly sliced
Preheat the oven to 400F.
In a mixing bowl, toss the potatoes and garlic with a drizzle of olive
oil.
Toss well.
Season with salt and pepper.
Place on a baking sheet and roast for 15 minutes.
Remove from the oven and cool completely.
Using a mini food processor, combine mayonnaise, mustard and lemon
juice.
Process until smooth. Season with salt and pepper.
Add the parsley and continue to process until incorporated.
In a mixing bowl, toss the roasted potatoes and garlic, mayonnaise,
sliced eggs, bacon and red onions. Mix well.
Season with salt and pepper.
Cover with plastic wrap and refrigerate for 2 hours.
Remove from the refrigerator and mix the salad.
Reseason with salt and pepper if needed.
Yield: 4 to 6 servings
"Upscale" wrote:
> They had
> the best burgers I've ever eaten @ .50 each.
====================================
When I first came to Cleveland, we had Royal Castle and White Castle.
Royal Castle had a better taste, but alas they are gone.
Still remember, for $0.50 you could get 3 hamburgers @ $0.15 each and
a glass of Birch (Root) beer for $0.05.
Sometimes a group of hungry students would walk the 6 blocks down
Euclid Ave from the dorm to Royal Castle and pig out. When you are 18,
you can get away with that stuff.
Had a fraternity brother who worked as a grill man at Royal Castle for
a while, had to quit.
The smell of that smoky greasy beef tallow coming up off the grill
made him sick.
Lew
"Robatoy" wrote:
>
>
>> I just watched this blog about cheeseburgers and suddenly had an
>> epiphany.
>> How do you guys like/make your burgers?
I usually grind brisket for burgers. Medium rare, salt, pepper, catsup.
Sometimes extra sharp cheddar cheese.
Burgers should be formed by hand and not too tight and not overworked.
Grill should be very hot. Get a good sear, flip, finish cooking to desired
doneness.
"Upscale" wrote:
> All this talk about burgers reminds me of when I was sixteen. There
> was a
> walkthrough store with a donut shop one side, a pizza place on the
> other and
> a five foot wide burger take out window smack dab in the middle.
> They had
> the best burgers I've ever eaten @ .50 each.
<snip>
Somebody conducted a survey of who had the best burger recently.
Several divisions were specified based on size of chain.
"Wendy's" won for best burger in the large chain division; however,
when it came to absolute best burger, a little place here in
California, "In-N-Out Burger" won hands down.
If you want one of their burgers, be patient.
They don't start to cook your burger till you order it.
Sometimes it is a long wait, but the place is almost always full, so
people are willing to wait to get the food.
They also have a bumper sticker that the kids shorten, as you might
expect, before attaching to bumper.
Lew