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aaahhhhmmmm... That's Krystal's...
I forgive you. :cool: -John |
Mark IV
Mmm not even worthy of a response..:3DSMILE: |
Bernie -- Care to share what that "special sauce" consists of ??
John --- ... honestly, I've only been a Krystal's once back in the early 80's....thank you for overlooking the spelling error - my bad. :o White Castles are by far a favorite... I have many happy shared moments regarding eating them..;) I still firmly believe that burgers are under-rated. |
65LA...........Ratburgers?are you kidding me?The only good thing about White Castle burgers is that they slide out just as easy as they slid in.:eek:
In&out:It's just a Hamburger.Over hyped like Krispy Kreme donuts.If McD's had kept their quality & size from the early 70's,In & Out would still be a one store chain in California.:JEKYLHYDE |
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White Castle wedding anyone?
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65LA
Aaah that's a secret..:LOL: A little like Coca Cola's recipe....%/ The Kentucky Fried Chicks 21 herbs and spices... If he had our chicken he would be a General now...:LOL: |
Bernie - it was worth a try at least.:rolleyes:
Cobrabill -- You've made it apparent that the chain stores burgers aren't your first choice... care to share what isyour burger choice? Warren -- where do you come up with all these photos?? As far as the Kobe Beef burger in NY -- I can't imagine that it'd not be too dry. A decent hamburger should have some reasonable amount of fat --that's part of what makes it juicy... |
The best part of White Castles or Kystals for me is not so much the burgers but the riff-raff that you get to rub shoulders with at 3 am... :MECOOL:
As far as fast food? Wendy's. I rarely go but when I do I really like them. I agree with 65LA, there needs to be a drip factor for a good burger to be a GOOD BURGER. -John |
65LA..........as far as chains go-Fuddruckers.Other than that,in Tucson-The Wildcat House.
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Hmm...Do I dare asked preferences of grilled, fried, or charcoal?? :JEKYLHYDE :D
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If I'm making burgers, I'll form a pocket in the middle of a large patty and fill it with gorgonzola cheese crumbles. Mush the pocket close and put it in the frying pan. Don't like grills and their smell/ash/charcoal on the burger. |
West Coast:
http://www.in-n-out.com/ East Coast: http://www.roadfood.com/Reviews/Overview.aspx?RefID=14 |
Wedding at White Castle? My parents met in a McDonalds, and got married there too. June of 93 in Orlando....................... I am actually older than 14....LOL
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My father-in-law used to put crumbled frozen blue cheese in the middle of a patty then grill it. The cheese stayed solid instead of squirting out when it was eaten. For store boughten' burgers the best I ever had was from the street venders at Fleet landing in Palma, Majorca. They mixed beef and some type of local sausage together and fried them up with a lot of onions. Beat the he!! out of anything we could get on the boat. I've tried for years to duplicate the mixture but, alas, I'll have to go back to Palma to get it right.
Bill Stradtner |
I remember (really I do!) White Castle hamburgers in Columbus, Ohio in
the late 50's. They were 13 cents each and consisted of a small square bun with a hamburger about 2" square and 1/8" thick. Took a few to make you realize you had eaten them - but - the heartburn was a good reminder that you had. Not my favorite. They don't have them here in Hawaii which is ok with me. |
Flip
Over here in the 50's, we had a burger joint (Howdy's) that was almost the same style as McDonald's would be later in time. I remember $0.12 for a burger and $0.09 for a small fry. Ummmmm - luke warm cardboard and rubber potatoes. Needed plently of ketchup! Speaking of burgers - I have a really big one in the oven - should be done now. Its called meatloaf. |
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The 'leftover' meatloaf sandwich is equally cherished as much the main comfort meal of the meatloaf was the night before. The sandwich has as many varying ways of putting it together as the burger. This whole topic has some odd correlations to how conversations may go regarding the differences or which is mightier the 289 or 427 .. or whether a big block is better than a small block..:rolleyes: :3DSMILE: |
If we are talking home-made. Then it is on the weber for some indirect heat to avoid ash. A bit of taco seasoning added to the meat. Worchestshire sauce sprinkled on as cooking, and seared on each side once. Then some fresh cut pico de gallo to top it with, or without cheese. FIESTA BURGER!!!!!!!!!!!!!!
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Home made is best...home ground meat (so you can be picky about the quality of the meat and fat content) ultimate.
For me .. it really depends on the mood and flavor I want. One favorite is pepper-jack, green sliced olives, white onion and a smear of sour cream. Another is exactly how Jimmy Buffet describes it.. although somewhat light on the Heinz 57..and maybe a heavier with mustard. I am particular with the cheeses...right now the favorite is a semi-ripe manchego... which melts better than the harder version. Oh well.. you could eat burgers every day and have a different one - and not feel like you were eating the same meal. :MECOOL: |
That reminds me of a place in SF. Fantastic burger with a whopping price tag. I think their motto was
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