Re: Burger wars

"Glitter Ninja" <[email hidden]> wrote

Quoted message said:

Nancy Young said:

Bun/meat ratio ... even if I used the same amount of beef as the
fast food place, I'd use less bread.

I can't imagine being able to make a patty by hand that was as small
as a fast food patty.

Heh, you have a point there. Even the frozen burgers you
can get frozen in a box are thicker, aren't they?

Quoted message said:

My husband worked at a small town burger joint as
a kid, and his boss always bragged that they bought patties which were
1/10th of a pound each, while McD's used patties which weighed 1/12th of
a pound. I have trouble keeping a patty that's 1/5th of a pound from
falling apart!

See through burgers! What do they say (McDs) anyway, 1/4 lb
(small print: before cooking) patties? By the time that is flattened
to cover a bun, forget it. I have a third pound minimum rule, I
think. And I would be surprised if I got that in a restaurant, they're
usually much larger.

nancy

"Bob (this one)" <[email hidden]> wrote

Quoted message said:

Nancy Young said:

"Bob (this one)" <[email hidden]> wrote

Quoted message said:

Quoted message said:

Look, I am the first to admit I have a fast food burger once
in a while, I'm not ashamed. But I know full well even the *most*
basic burger I could make at home would be a world better than
what we're talking about.

Beef. Bread. What's to be better?

So ... I'll just leave it here. Bob can't make a better burger
using those two ingredients than McDonalds can. You win.

nancy

Bob (this one) said:

Beef. Bread. What's to be better?

Lettuce, tomato, cheese, relish, onions, condiments, etc.

Quoted message said:

Freshly cooked burgers from any of the burger places aren't dry, either.

Since the new temperature/time rules eliminating the threat of e-coli
have been instituted, burgers are cooked more done than I prefer.
Another reason why moisture contributing elements like tomatoes and
onions are more desirable than ever.

Quoted message said:

He deliberately made the patties square so
they'd stick out of the bun. Otherwise, same essential thing.

Really? I thought it was to eliminate having to reprocess trim waste.

Quoted message said:

C'mon. *All* bun and sauce...?

Yes. What else is a Quarter Pounder? Those 1-2 nasty pickle slices
I'd toss? The slivered dehydrated onions one can barely see? The
condiment stain covering maybe a third of the bun? Must be all those
sesame seeds providing that superlative burger experience.

Quoted message said:

So we're not really talking about quality, but preferences.

NO, quality. Good beef is better than poor beef. Good bread is
better than plain-jane tasteless bread. Fresh cut onion slices are
better than reconstituted onion slivers. Good condiments are better
than bottom line barely-meet-legal-definition concoctions.

Quoted message said:

Not that the
meat is of inferior quality. Nor the bread. Just how to assemble it.

Again, primarily quality. To me, McDonald's burger meat is just plain
bad tasting. It may be 100% beef, but it's not beef I care to eat or
pay money for. But yes, a burger is very much assembly. Hence, BK's
"Your Way" campaign. I can't recall a single person at a backyard bbq
or picnic ask for just a plain burger on a dry bun. I'm certain I've
never seen rehydrated onion slivers or a ketchup airbrush. 😉

nb

Nancy Young said:

So ... I'll just leave it here. Bob can't make a better burger
using those two ingredients than McDonalds can.

If he can't, it doesn't say much about his expertise as a restauranteer.

nb

"notbob" <[email hidden]> wrote

Quoted message said:

Nancy Young said:

So ... I'll just leave it here. Bob can't make a better burger
using those two ingredients than McDonalds can.

If he can't, it doesn't say much about his expertise as a restauranteer.

I'd be quite surprised if he couldn't, so I don't even know what
the discussion is about.

nancy

Bob (this one) said:

Glitter Ninja wrote:

Quoted message said:

Quoted message said:

I can't imagine being able to make a patty by hand that was as small
as a fast food patty.

Quoted message said:

What a perfectly silly thing to say. All it takes is a scale.

Right. I just can't do math, that's the problem.
Or is it that you responded with a whiny little complaint before you

read the whole post? Because later you comment on what I *really* said:

Quoted message said:

I have trouble keeping a patty that's 1/5th of a pound from falling
apart!

See? Just in case you didn't get that, let me break it down for you,
Sparky: It's not that I can't read a scale, it's that a small patty with
no binder or fillers often falls apart. But who can argue with your
definitive advice:

Quoted message said:

Really? Then just smoosh it together a bit more.

OH WHAT A GREAT IDEA. THANK YOU MR. AMAZING COOKING MAN.
Are you for real? You tell me to "smoosh" the meat more -- and I can
assure you that I am very skilled at smooshing meat -- and then complain
that:

Quoted message said:

And this kind of nonsense is exactly what I was talking about.

Indeed. It's nonsense like your ridiculous claim that I don't know
how to smoosh meat ("smoosh" being the scientific term) correctly that's
the real problem here.

Stacia

Glitter Ninja said:

Bob (this one) said:

Glitter Ninja wrote:

Quoted message said:

OH WHAT A GREAT IDEA. THANK YOU MR. AMAZING COOKING MAN.
Are you for real? You tell me to "smoosh" the meat more -- and I can
assure you that I am very skilled at smooshing meat -- and then complain
that:

Quoted message said:

And this kind of nonsense is exactly what I was talking about.

Indeed. It's nonsense like your ridiculous claim that I don't know
how to smoosh meat ("smoosh" being the scientific term) correctly that's
the real problem here.

<ob>
I'm "smooshing" my "meat" rite now, baybee!
</ob>

<ducks and runs>

--
YOP...

"Nancy Young" <[email hidden]> wrote in news:dus7nd$q00$1
@news.monmouth.com:

Quoted message said:

"Glitter Ninja" <[email hidden]> wrote

Quoted message said:

Nancy Young said:

Bun/meat ratio ... even if I used the same amount of beef as the
fast food place, I'd use less bread.

I can't imagine being able to make a patty by hand that was as small
as a fast food patty.

Heh, you have a point there. Even the frozen burgers you
can get frozen in a box are thicker, aren't they?

Quoted message said:

My husband worked at a small town burger joint as
a kid, and his boss always bragged that they bought patties which were
1/10th of a pound each, while McD's used patties which weighed 1/12th

of

Quoted message said:

Quoted message said:

a pound. I have trouble keeping a patty that's 1/5th of a pound from
falling apart!

See through burgers! What do they say (McDs) anyway, 1/4 lb
(small print: before cooking) patties? By the time that is flattened
to cover a bun, forget it. I have a third pound minimum rule, I
think. And I would be surprised if I got that in a restaurant, they're
usually much larger.

nancy

Correct if me I'm wrong but I was told that wendy's added some measure of
water to the meat to make it steam cook.

At BK, where I was the burger broiler feed and collect and assemble guy,
way in my youth, the burgers were checkerboard stamped. I'd toss it on
the broiler conveyor belt and then grab a bun off the other conveyor
belt and then slap a burger into it and sit it on others of the same kind
in covered steam ovens. The worst thing you could order was the double
anythings cause most folks didn't order double burgers in my employ back
then and they'd sit there for hours, until someone ordered a double and
they grabbed one, possibly hours old, "do it your way" nuke it, and wrap
it up for you.

When I got lunch, I'd run two whopper burgers through the broiler twice
and just bun it and eat it. That's as fresh as a double burger ever
got!!!

Andy

Glitter Ninja said:

I can't imagine being able to make a patty by hand that was as
small as a fast food patty. My husband worked at a small town burger
joint as a kid, and his boss always bragged that they bought patties
which were 1/10th of a pound each, while McD's used patties which
weighed 1/12th of a pound. I have trouble keeping a patty that's
1/5th of a pound from falling apart!

If you seriously ever want to make one like that, place the ground beef
between sheets of plastic wrap or waxed paper and roll them out with
rolling pin.

Brian
--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

nimrod poindexter said:

<ob>
I'm "smooshing" my "meat" rite now, baybee!
</ob>

What the hell kind of way to welcome Stacia back after an absence of
(according to Goolge) over four months is that? Now she's gonna think
a.r.k is still full of humorless prats who grab at the most gratuitous
Kontext-Away bait like it's Belgian chocolate, when in fact it's
mostly just me. Oh, and that DeLaney guy. And Jeremy and, look, can
I start over? Okay. What the hell kind of way to welcome Stacia back
after an absence of, oh, [censored]. Enjoy r.f.c, Ninja!

--
- Doctroid Doctroid Holmes <http://www.richholmes.net/doctroid/>

"But only with kibological dooomsday bombs do you get the authentic
wacky boing." -- John D Salt

Who f***in crossposted this? Dammit.

Glitter Ninja <[email hidden]> wrote:

EEEEEE!!!1!

Quoted message said:

Bob (this one) said:

Glitter Ninja wrote:

eeeeee111!1

Quoted message said:

Quoted message said:

Quoted message said:

I can't imagine being able to make a patty by hand that was as small
as a fast food patty.

What a perfectly silly thing to say. All it takes is a scale.

Right. I just can't do math, that's the problem.
Or is it that you responded with a whiny little complaint before you

read the whole post? Because later you comment on what I *really* said:

Quoted message said:

I have trouble keeping a patty that's 1/5th of a pound from falling
apart!

See? Just in case you didn't get that, let me break it down for you,
Sparky: It's not that I can't read a scale, it's that a small patty with
no binder or fillers often falls apart. But who can argue with your
definitive advice:

Quoted message said:

Really? Then just smoosh it together a bit more.

OH WHAT A GREAT IDEA. THANK YOU MR. AMAZING COOKING MAN.
Are you for real? You tell me to "smoosh" the meat more -- and I can
assure you that I am very skilled at smooshing meat -- and then complain
that:

Quoted message said:

And this kind of nonsense is exactly what I was talking about.

Indeed. It's nonsense like your ridiculous claim that I don't know
how to smoosh meat ("smoosh" being the scientific term) correctly that's
the real problem here.

Oh. Oh oh oh. FEEL the hate. I'm bathing in its glorious black-and-white glow
RIGHT NOW.

We've missed you lotsnlots, Stacia!

Dave "though we probably still have some of the persons and/or entities that
you were previously embattling, ah well" DeLaney
--
\/David DeLaney posting from [email hidden] "It's not the pot that grows the flower
It's not the clock that slows the hour The definition's plain for anyone to see
Love is all it takes to make a family" - R&P. VISUALIZE HAPPYNET VRbeable<BLINK>
http://www.vic.com/~dbd/ - net.legends FAQ & Magic / I WUV you in all CAPS! --K.

Nancy Young said:

Who f***in crossposted this? Dammit.

Glitter Ninja. To a troll group no less.

--
Reg

Nancy Young said:

Who f***in crossposted this? Dammit.

Originally it was posted to rfc and alt.fast-food or something, but I
just crossposted to ARK this morning. Mainly because I was talking
about meat smooshing and no one knows more about smooshing meat than
Kibologists.
There's only been two posts from ARK. Surely they aren't so repulsive
that just two posts gets you this upset?

Stacia

Reg said:

Nancy Young wrote:

Quoted message said:

Quoted message said:

Who f***in crossposted this? Dammit.

Quoted message said:

Glitter Ninja. To a troll group no less.

Like I haven't done it before. I've been on ARK and RFC for over a
decade, and occasionally crossposted particularly crazy RFC posts to
ARK, and Nancy never once threw the f-word at me about it. I dunno why
today everyone's got their panties in a wad about it.
Besides, alt.religion.kibology hasn't been a troll group in years.
There's only four people there and all they do is complain about Kids
These Days. They couldn't troll if their lives depended on it.

Stacia

"Glitter Ninja" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Nancy Young said:

Who f***in crossposted this? Dammit.

Originally it was posted to rfc and alt.fast-food or something,

No. It was not. I am the OP.

nancy

No cluons were harmed when [email hidden] (Glitter Ninja) wrote:

[meat-smooshing]

SHE'S BACK! YAY!

Uh oh... I just told Kerri that you ran away and that she would be
unable to beat up on you. Watch your back - Kerri may have a
stapler...

Mark Edwards
--
Proof of Sanity Forged Upon Request

Nancy Young said:

Glitter Ninja said:

Nancy Young said:

Who f***in crossposted this? Dammit.

Originally it was posted to rfc and alt.fast-food or something,

Quoted message said:

No. It was not. I am the OP.

This thread was indeed crossposted to alt.food.fast-food. Check
Google. If you didn't originally crosspost it there, that's fine, but
it was crossposted by someone else during the duration of the thread.
And since you seemed legitimately unable to determine who crossposted, I
gave you a complete answer -- it was crossposted to a.f.f-f once, and to
ARK once.

Stacia

Nancy Young said:

I have trolls killfiled, sometimes they are the cause of the crosspost.
I really didn't expect you did it. I didn't. I'm very surprised.

Eh, feel free to killfile me. While it's not common, I've definitely
crossposted ark and rfc before. It's no skin off my nose if you want to
kf me for it if it upsets you.
I did it because the thread had degenerated into "(this one)" calling
my meat smooshing abilities into question, and the thread had been
crossposted before. Plus I thought Kibo would have some burger facts he
could interject with. Seriously, he's gone off on huge posts about how
McD's mechanically processes their food, and I thought he might love
this topic.

Stacia