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Post by epaul on Jan 10, 2024 21:32:10 GMT -5
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Post by epaul on Jan 10, 2024 21:35:42 GMT -5
Reports are that an online campaign let by a Dr. LJ from someplace in Indiana is responsible for this tasty reintroduction. The country thanks him.
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Post by Village Idiot on Jan 10, 2024 21:51:08 GMT -5
I'd believe the LJ thing except there is no gravy involved.
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Post by Cosmic Wonder on Jan 10, 2024 22:31:15 GMT -5
Death in a paper bag.
Mike
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Post by majorminor on Jan 10, 2024 23:01:50 GMT -5
Eat too many of those and your heart will be still. Real still.
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Post by drlj on Jan 11, 2024 8:10:39 GMT -5
Reports are that an online campaign let by a Dr. LJ from someplace in Indiana is responsible for this tasty reintroduction. The country thanks him. Actually, I am responsible for the Hardee’s Fourple Burger with cheese. It has 4 mostly beef patties, 1/2 pound of yellow cheese, and 4 layers of sesame buns. It comes with MegaFries and 1/2 gallon of Dr Pepper. Gravy, brown or off-white, is served on the side for dipping. It is an Eatin’ Sensation. |
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Post by kenlarsson on Jan 11, 2024 8:43:18 GMT -5
Burp.....
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Post by Rob Hanesworth on Jan 11, 2024 10:37:06 GMT -5
I love hamburgers, but Wendy's Pretzel Baconator scares me. How can that be eaten?  |
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Post by drlj on Jan 11, 2024 10:46:46 GMT -5
I love hamburgers, but Wendy's Pretzel Baconator scares me. How can that be eaten? Yeah, I am a single patty man. Add lettuce, tomato, and if I feel adventurous, a slice of onion, and I have all the hamburger I can handle. |
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Dub
Administrator
I'm gettin' so the past is the only thing I can remember.
Posts: 20,488 
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Post by Dub on Jan 11, 2024 11:57:12 GMT -5
In my NSHO, hamburgers were much better before the appearance of engineered fast food. Ground beef was just that and buns didn’t become thin sheets of wet cardboard after a couple of bites. Condiments could enhance the flavor but weren’t the primary source of flavor. Of course diners were required to wait while the chef formed a suitable patty from a store of ground beef and cooked it according to one’s specification.
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Post by dradtke on Jan 11, 2024 12:29:51 GMT -5
The other day, during a trip into Minneapolis, we gave ourselves a rare treat and stopped into Matt's Bar for a Jucy Lucy. Damn, them is tasty!
(Yes, we know it's spelled wrong. But even Bill won't correct this one.)
(And yes, I'll admit, our Minneapolis errand involved a consultation at a tattoo parlor. But that has nothing to do with the hamburger.)
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Post by John B on Jan 11, 2024 12:58:54 GMT -5
The other day, during a trip into Minneapolis, we gave ourselves a rare treat and stopped into Matt's Bar for a Jucy Lucy. Damn, them is tasty! (Yes, we know it's spelled wrong. But even Bill won't correct this one.) (And yes, I'll admit, our Minneapolis errand involved a consultation at a tattoo parlor. But that has nothing to do with the hamburger.)  |
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Post by Village Idiot on Jan 11, 2024 22:47:10 GMT -5
In my NSHO, hamburgers were much better before the appearance of engineered fast food. Ground beef was just that and buns didn’t become thin sheets of wet cardboard after a couple of bites. Condiments could enhance the flavor but weren’t the primary source of flavor. Of course diners were required to wait while the chef formed a suitable patty from a store of ground beef and cooked it according to one’s specification. Are you some kind of weirdo or something? |
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Dub
Administrator
I'm gettin' so the past is the only thing I can remember.
Posts: 20,488
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Post by Dub on Jan 12, 2024 1:09:42 GMT -5
In my NSHO, hamburgers were much better before the appearance of engineered fast food. Ground beef was just that and buns didn’t become thin sheets of wet cardboard after a couple of bites. Condiments could enhance the flavor but weren’t the primary source of flavor. Of course diners were required to wait while the chef formed a suitable patty from a store of ground beef and cooked it according to one’s specification. Are you some kind of weirdo or something? I’ve been among you since the elder days. When my parents took us on an auto trip vacation, we’d stop at small roadside restaurants quaintly referred to as truck stops or diners. There a nice, middle aged waitress would take our order and pass, or call, it to the short order cook who, in the case of hamburgers, would form a large patty from beef ground there at the restaurant. He or she would grill it to our specifications, rare, medium rare, or well done and it would be served to us on the bottom half of a firm, freshly baked bun. It was left open for us to add the trimmings that came with it such as dill pickle slices, freshly cut onion slices, some lettuce, and perhaps a fresh tomato slice. Ketchup and mustard were on the table in the glass containers in which they were sold. These same restaurants could also make us malted milks to drink made with ice cream scooped straight from the carton and individually mixed using mixers designed expressly for the purpose. These diners were not owned by any large corporations or advertised on large billboards, they often just had a small sign outside that read “EATS.” |
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