Toasted Onion Kaiser Roll: $.33 1/3 lb home-ground brisket: $.28 2 slices of HEB premium, thick sliced bacon $.40 1 thick slice of Finlandia Munster Cheese: $.17 1 pickled jalapeno, sliced thin: $.03 Sriracha mayo and ketchup: $.04
Method:
The bacon was cut in half to facilitate cooking and assembly. The burger patty is one of 12 I ground from whole brisket and froze last week. It was cooked from frozen state at the same time and in the same pan as the bacon (I'll have to do that more often). The jalapeno is sliced thin and placed on the burger and under the cheese for the last minute of cooking. The sriracha must be mixed with the mayo before spreading on the toasted bun.
Results:
Time to cook, assemble and clean up after this this "goremay $100.00 Burger" (the only kind Sam will eat [sic]): 11 minutes.
Cost of this $100.00 goremay Burger : $1.25.
Tastewise: You won't get anything this tasty from a drive thru.
My only regret is that I didn't make 2, or make it a double (which would have only taken 1 minute longer).
Compare this to running out and grabbing a Quarter Pounder W/cheese for $2.39 +tax and the choice is pretty clear.
> Toasted Onion Kaiser Roll: $.33 > 1/3 lb home-ground brisket: $.28 > 2 slices of HEB premium, thick sliced bacon $.40 > 1 thick slice of Finlandia Munster Cheese: $.17 > 1 pickled jalapeno, sliced thin: $.03 > Sriracha mayo and ketchup: $.04
> Method:
> The bacon was cut in half to facilitate cooking and assembly. The > burger patty is one of 12 I ground from whole brisket and froze last > week. It was cooked from frozen state at the same time and in the > same pan as the bacon (I'll have to do that more often). The > jalapeno is sliced thin and placed on the burger and under the > cheese for the last minute of cooking. The sriracha must be mixed > with the mayo before spreading on the toasted bun.
> Results:
> Time to cook, assemble and clean up after this this "goremay $100.00 > Burger" (the only kind Sam will eat [sic]): 11 minutes.
> Cost of this $100.00 goremay Burger : $1.25.
> Tastewise: You won't get anything this tasty from a drive thru.
> My only regret is that I didn't make 2, or make it a double (which > would have only taken 1 minute longer).
> Compare this to running out and grabbing a Quarter Pounder W/cheese > for $2.39 +tax and the choice is pretty clear.
> > Toasted Onion Kaiser Roll: $.33 > > 1/3 lb home-ground brisket: $.28 > > 2 slices of HEB premium, thick sliced bacon $.40 > > 1 thick slice of Finlandia Munster Cheese: $.17 > > 1 pickled jalapeno, sliced thin: $.03 > > Sriracha mayo and ketchup: $.04
> > Method:
> > The bacon was cut in half to facilitate cooking and assembly. The > > burger patty is one of 12 I ground from whole brisket and froze last > > week. It was cooked from frozen state at the same time and in the > > same pan as the bacon (I'll have to do that more often). The > > jalapeno is sliced thin and placed on the burger and under the > > cheese for the last minute of cooking. The sriracha must be mixed > > with the mayo before spreading on the toasted bun.
> > Results:
> > Time to cook, assemble and clean up after this this "goremay $100.00 > > Burger" (the only kind Sam will eat [sic]): 11 minutes.
> > Cost of this $100.00 goremay Burger : $1.25.
> > Tastewise: You won't get anything this tasty from a drive thru.
> > My only regret is that I didn't make 2, or make it a double (which > > would have only taken 1 minute longer).
> > Compare this to running out and grabbing a Quarter Pounder W/cheese > > for $2.39 +tax and the choice is pretty clear.
> > -sw
> Sounds damn good, sw!
> d
Seconded. I've always done BK style ketchup and mayo, so I'll have to try the sriracha mayo next time I make burgers.
> Toasted Onion Kaiser Roll: $.33 > 1/3 lb home-ground brisket: $.28 > 2 slices of HEB premium, thick sliced bacon $.40 > 1 thick slice of Finlandia Munster Cheese: $.17 > 1 pickled jalapeno, sliced thin: $.03 > Sriracha mayo and ketchup: $.04
> Method:
> The bacon was cut in half to facilitate cooking and assembly. The > burger patty is one of 12 I ground from whole brisket and froze last > week. It was cooked from frozen state at the same time and in the > same pan as the bacon (I'll have to do that more often). The > jalapeno is sliced thin and placed on the burger and under the > cheese for the last minute of cooking. The sriracha must be mixed > with the mayo before spreading on the toasted bun.
> Results:
> Time to cook, assemble and clean up after this this "goremay $100.00 > Burger" (the only kind Sam will eat [sic]): 11 minutes.
> Cost of this $100.00 goremay Burger : $1.25.
> Tastewise: You won't get anything this tasty from a drive thru.
> My only regret is that I didn't make 2, or make it a double (which > would have only taken 1 minute longer).
> Compare this to running out and grabbing a Quarter Pounder W/cheese > for $2.39 +tax and the choice is pretty clear.
> -sw
Steve, any kindergartener will tell you that burger won't taste as good as one you'll pay $100 dollar's for at a gourmet restaurant.
And my personal opinion is it won't taste as good as a quarter pounder. Mcdonald's knows how to cook a damn good burger or they wouldn't be in business all those year's.
> Toasted Onion Kaiser Roll: $.33 > 1/3 lb home-ground brisket: $.28 > 2 slices of HEB premium, thick sliced bacon $.40 > 1 thick slice of Finlandia Munster Cheese: $.17 > 1 pickled jalapeno, sliced thin: $.03 > Sriracha mayo and ketchup: $.04
> Method:
> The bacon was cut in half to facilitate cooking and assembly. The > burger patty is one of 12 I ground from whole brisket and froze last > week. It was cooked from frozen state at the same time and in the > same pan as the bacon (I'll have to do that more often). The > jalapeno is sliced thin and placed on the burger and under the > cheese for the last minute of cooking. The sriracha must be mixed > with the mayo before spreading on the toasted bun.
> Results:
> Time to cook, assemble and clean up after this this "goremay $100.00 > Burger" (the only kind Sam will eat [sic]): 11 minutes.
> Cost of this $100.00 goremay Burger : $1.25.
> Tastewise: You won't get anything this tasty from a drive thru.
> My only regret is that I didn't make 2, or make it a double (which > would have only taken 1 minute longer).
> Compare this to running out and grabbing a Quarter Pounder W/cheese > for $2.39 +tax and the choice is pretty clear.
> -sw
Fine, Mr. Fancy-schmancy show-off. I still think MY burger is the best, even if it ain't gormay.
> > Toasted Onion Kaiser Roll: $.33 > > 1/3 lb home-ground brisket: $.28 > > 2 slices of HEB premium, thick sliced bacon $.40 > > 1 thick slice of Finlandia Munster Cheese: $.17 > > 1 pickled jalapeno, sliced thin: $.03 > > Sriracha mayo and ketchup: $.04
> > Method:
> > The bacon was cut in half to facilitate cooking and assembly. The > > burger patty is one of 12 I ground from whole brisket and froze last > > week. It was cooked from frozen state at the same time and in the > > same pan as the bacon (I'll have to do that more often). The > > jalapeno is sliced thin and placed on the burger and under the > > cheese for the last minute of cooking. The sriracha must be mixed > > with the mayo before spreading on the toasted bun.
> > Results:
> > Time to cook, assemble and clean up after this this "goremay $100.00 > > Burger" (the only kind Sam will eat [sic]): 11 minutes.
> > Cost of this $100.00 goremay Burger : $1.25.
> > Tastewise: You won't get anything this tasty from a drive thru.
> > My only regret is that I didn't make 2, or make it a double (which > > would have only taken 1 minute longer).
> > Compare this to running out and grabbing a Quarter Pounder W/cheese > > for $2.39 +tax and the choice is pretty clear.
> > -sw
> Steve, any kindergartener will tell you that burger won't taste as good as > one you'll pay $100 dollar's for at a gourmet restaurant.
> And my personal opinion is it won't taste as good as a quarter pounder. > Mcdonald's knows how to cook a damn good burger or they wouldn't be in > business all those year's.
McDonald's has been in business all those years by being everywhere and by catering to hell spawn... er... kids. Both Burger King and Wendy's have much better burgers.
On Sun, 19 Jul 2009 22:30:42 -0500, Pete C. wrote: > McDonald's has been in business all those years by being everywhere and > by catering to hell spawn... er... kids. Both Burger King and Wendy's > have much better burgers.
Really. I don't even consider what McDonald's serves as burgers. They've tweaked them so much over the years that they are no longer recognizable as hamburgers tastewise. The QP with cheese, for example, is nothing but mushy mass of overly sweet goo with no texture except the lone pickle slice. You simply can't make something like that at home - why would you?
Sqwertz <swe...@cluemail.composted> wrote: > Compare this to running out and grabbing a Quarter Pounder W/cheese > for $2.39 +tax and the choice is pretty clear.
> -sw
All it needed was some avocado... ;-d
I'd have ground some of that brisket too at $.87 per lb. but I did not have the freezer space. :-(
I'd not seen it for that price in years... -- Peace! Om
Life isn't about waiting for the storm to pass. It's about learning to dance in the rain. -- Anon.
> McDonald's has been in business all those years by being everywhere and > by catering to hell spawn... er... kids. Both Burger King and Wendy's > have much better burgers.
On Mon, 20 Jul 2009 06:42:20 -0500, George Leppla wrote: > McDonalds is a great example of how advertising can create a perception and > customer loyalty.
Imagine how cheap McBurgers would be if they didn't spend billions of dollars on advertising campaigns.
The hamburgers would be so cheap everybody would literally be afraid to buy them.
On Mon, 20 Jul 2009 00:54:01 -0500, Omelet wrote: > I'd have ground some of that brisket too at $.87 per lb. but I did not > have the freezer space. :-(
This was $.67/lb. The local Walmarts and HEBs were having a brisket war that weekend.
> On Sun, 19 Jul 2009 22:30:42 -0500, Pete C. wrote:
> > McDonald's has been in business all those years by being everywhere and > > by catering to hell spawn... er... kids. Both Burger King and Wendy's > > have much better burgers.
> Really. I don't even consider what McDonald's serves as burgers. > They've tweaked them so much over the years that they are no longer > recognizable as hamburgers tastewise. The QP with cheese, for > example, is nothing but mushy mass of overly sweet goo with no > texture except the lone pickle slice. You simply can't make > something like that at home - why would you?
> -sw
I've always had two pickle slices on my QPs, perhaps they cut back recently?
> > McDonald's has been in business all those years by being everywhere and > > by catering to hell spawn... er... kids. Both Burger King and Wendy's > > have much better burgers.
I'm in the right area of the US, but I don't care for whataburger for various reasons. The burgers at Sonic, also in this area, are fairly decent. Of course going outside the fast food thing, Fudruckers does a pretty good burger.
Still, it's difficult to top a home made burger using fresh ground non-oxidized meat promptly cooked over very hot charcoal to crispy outside, rare inside.
> McDonalds is a great example of how advertising can create a perception and > customer loyalty.
It's all about the marketing and hype, although even that sometimes fails as was the case when Krispy Creme came to the northeast and failed within a couple years.
On Sun, 19 Jul 2009 18:50:57 -0500, JERRY wrote: > "Sqwertz" <swe...@cluemail.composted> wrote in message > news:fhy53nsonwyu$.dlg@sqwertz.com... >> Ingredients:
>> Toasted Onion Kaiser Roll: $.33 >> 1/3 lb home-ground brisket: $.28 >> 2 slices of HEB premium, thick sliced bacon $.40 >> 1 thick slice of Finlandia Munster Cheese: $.17 >> 1 pickled jalapeno, sliced thin: $.03 >> Sriracha mayo and ketchup: $.04
>> Method:
>> The bacon was cut in half to facilitate cooking and assembly. The >> burger patty is one of 12 I ground from whole brisket and froze last >> week. It was cooked from frozen state at the same time and in the >> same pan as the bacon (I'll have to do that more often). The >> jalapeno is sliced thin and placed on the burger and under the >> cheese for the last minute of cooking. The sriracha must be mixed >> with the mayo before spreading on the toasted bun.
>> Results:
>> Time to cook, assemble and clean up after this this "goremay $100.00 >> Burger" (the only kind Sam will eat [sic]): 11 minutes.
>> Cost of this $100.00 goremay Burger : $1.25.
>> Tastewise: You won't get anything this tasty from a drive thru.
>> My only regret is that I didn't make 2, or make it a double (which >> would have only taken 1 minute longer).
>> Compare this to running out and grabbing a Quarter Pounder W/cheese >> for $2.39 +tax and the choice is pretty clear.
>> -sw
> Steve, any kindergartener will tell you that burger won't taste as good as > one you'll pay $100 dollar's for at a gourmet restaurant.
> And my personal opinion is it won't taste as good as a quarter pounder. > Mcdonald's knows how to cook a damn good burger or they wouldn't be in > business all those year's.
i have no doubt that *you* could not make a better burger than mcdougal's. but steve is not an idiot.
On Mon, 20 Jul 2009 06:42:20 -0500, George Leppla wrote: > "Pete C." <aux3.DO...@snet.net> wrote
>> McDonald's has been in business all those years by being everywhere and >> by catering to hell spawn... er... kids. Both Burger King and Wendy's >> have much better burgers.
> I'm in the right area of the US, but I don't care for whataburger for > various reasons. The burgers at Sonic, also in this area, are fairly > decent. Of course going outside the fast food thing, Fudruckers does a > pretty good burger.
Sonic is perry good, but I don't like eating in my car.
> Still, it's difficult to top a home made burger using fresh ground > non-oxidized meat promptly cooked over very hot charcoal to crispy > outside, rare inside.
Agreed. And I don't have to tell someone PLEASE.... NO MUSTARD ON MY BURGER!!!
>>> McDonald's has been in business all those years by being everywhere and >>> by catering to hell spawn... er... kids. Both Burger King and Wendy's >>> have much better burgers.
>> McDonalds is a great example of how advertising can create a perception >> and >> customer loyalty.
>> George L
> well, there's also consistency. you can get the same consistently crappy > burger from alaska to florida. or (god help us) paris or tokyo.
I was in Brazil a few years ago and a local cab driver gave me excellent service over the space of two weeks. She was scheduled to take me to the airport for my flight home and I told her to pick me up early and I would take her to lunch on the way... and she chose to eat at McDonalds. Same stuff they have here, except that in addition to Apple and Cherry pies... they also had banana. The McDonalds was in the same shopping center as Wal-mart. I might as well have been in New Jersey.
> Toasted Onion Kaiser Roll: $.33 > 1/3 lb home-ground brisket: $.28 > 2 slices of HEB premium, thick sliced bacon $.40 > 1 thick slice of Finlandia Munster Cheese: $.17 > 1 pickled jalapeno, sliced thin: $.03 > Sriracha mayo and ketchup: $.04
> Method:
> The bacon was cut in half to facilitate cooking and assembly. The > burger patty is one of 12 I ground from whole brisket and froze last > week. It was cooked from frozen state at the same time and in the > same pan as the bacon (I'll have to do that more often). The > jalapeno is sliced thin and placed on the burger and under the > cheese for the last minute of cooking. The sriracha must be mixed > with the mayo before spreading on the toasted bun.
> Results:
> Time to cook, assemble and clean up after this this "goremay $100.00 > Burger" (the only kind Sam will eat [sic]): 11 minutes.
> Cost of this $100.00 goremay Burger : $1.25.
> Tastewise: You won't get anything this tasty from a drive thru.
In article <8cxljurygy7z.rfywlszursg9....@40tude.net>, blake murphy <blakepmNOTT...@verizon.net> wrote:
> > Steve, any kindergartener will tell you that burger won't taste as good as > > one you'll pay $100 dollar's for at a gourmet restaurant.
> > And my personal opinion is it won't taste as good as a quarter pounder. > > Mcdonald's knows how to cook a damn good burger or they wouldn't be in > > business all those year's.
> i have no doubt that *you* could not make a better burger than mcdougal's. > but steve is not an idiot.
> blake
And Steve knows how to cook. Sauk is too lazy to learn.
But, I doubt Sauks jaded tastes would know a good burger if they tripped over it. He's a junk food junkie.
Steve eats REAL food most of the time. -- Peace! Om
Life isn't about waiting for the storm to pass. It's about learning to dance in the rain. -- Anon.
On Mon, 20 Jul 2009 08:33:27 -0500, Pete C. wrote: > Sqwertz wrote: >> The QP with cheese, for >> example, is nothing but mushy mass of overly sweet goo with no >> texture except the lone pickle slice. You simply can't make >> something like that at home - why would you?
> I've always had two pickle slices on my QPs, perhaps they cut back > recently?
They just slice them paper thin. The last QP I got had the two slices, but they were folded in half right next to each other making them appear as one.
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