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There is a mom and pop grocery in Fort Worth, Texas called Kincaid's that has a to-go grill. Their hamburgers are absolutely LEGENDARY here in the DFW metroplex. I pee just thinking about them.
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Try a homemade vegan burger, and be sure to tell me what ya think. It's all I'll eat, in terms of burgers.
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Try a homemade vegan burger, and be sure to tell me what ya think. It's all I'll eat, in terms of burgers.
Yeah, I'm with you. I want to live past the age of 50!
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Posted: |
Oct 30, 2014 - 7:06 PM
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By: |
manderley
(Member)
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Here's a webpage devoted to the 28 oz "Coffeeburger" offered in the Sioux Sundries restaurant in Harrison, Nebraska:
http://www.lasr.net/travel/park.php?Park_ID=NE02sp001&VA=Y&Attraction_ID=NE0204005a002
The photo is rather disgusting...
Rather.
It's always difficult to photograph food, when you do, it usually looks gross.
This 'Coffeeburger' is a odd duck. It's just sitting there (how does anyone pick it up?) and it appears jaunty....wearing that little French beret on top!
Actually, it's pretty easy to get a good, tasty, inviting photograph of a hamburger.
All you have to do is......
1- Have several camera-wise food assistants on staff.
2- Obtain 3-4 dozen freshly-baked buns, select the most perfect one of the 48, and have it carefully and artistically sliced in half with a very sharp knife. If the sesame seeds are not perfect on the top or some are missing, carefully select perfect ones with tweezers, apply a small amount of spray glue to each, and selectively and artistically place them on the bun to replace the missing or inartistic ones.
3- Obtain the best ground meat---pounds and pounds of it---and grill multiple patties, carefully measured and shaped to fit exactly on the bun with only a slight bit larger all around.
With multiple patties available, select the most perfectly shaped, artistic one for your photo.
4- Obtain a number of batches of very fresh green lettuce. The kind which is deep green and relatively flat with ripply edges is perfect for arranging on the bun in an artistic way. You may have to use 5-6 pieces of the lettuce, cut into small sections to use the best section of the edge of the lettuce toward the camera. These assembled cut sections of lettuce, almost like a jigsaw puzzle will lie flat on the bun and be covered by the burger patty and only the perfect edges will show.
5- Several flats of beautiful red beefsteak tomatoes (the large round kind) will be needed. Once the best one has been selected for the smoothest dent-free outside skin, the tomato must be sliced carefully into flat sections, about 1/4 to 3/8 inch high. These are then laid out on a paper towel to absorb the excess moisture and so that the burger designer can select the absolute best and perfectly shaped piece of tomato to fit on the burger.
6- So, now we have lettuce, tomato, and burger on the bun, and now the burger must look a little more appetizing and juicy, so a careful brushing of olive oil on the entire burger---not too much, just enough---gives it the juicy look.
7- A few small pellets of dry ice on the far side of the burger (out of camera view perspective), but appearing to come from the patty, will give off a hot steamy look to the proceedings, or, as a substitute, a special mix of two reactive chemicals can be sprayed carefully on the patty and will cause a chemical reaction and thus, a steamy, hot look for the camera. (Remember to remind your crew not to eat the hamburger after shooting.)
8- Leaning the top of the bun at an angle to the burger gives it a jaunty look. The addition of a coke, bubbling and carefully fizzed in the glass, with a small lighting unit beamed behind it to bring out the bright bubbly look of the fluid in the glass and the droplets (of clear glycerin) running down the side, as well as the side order of fries, carefully cut, browned (and enhanced with spray colors and hand-painting if necessary), complete the image for camera.
See how easy it is!!! 
We should all be ashamed how fast we wolf our burgers down now that we know how much work many creators have put in---making even the worst-tasting burger look good for us!!!!!
As for me, I'm currently fond of the Fuddrucker's burgers, as well as a chain which has recently opened in the Los Angeles area, The Habit, which also has some nice salads available.
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The only fast food burger I really care for is Harvey's (Canadian chain). Their toppings are always fresh, and they use a real grill (unlike the metal slab found in many other places).
But when I was last in New York, on my final night there I was out walking around Times Square killing time before catching the overnight bus back to Toronto. I went into a place called 'The Counter', and that was the best burger I'd ever had outside of home. The menu is basically a checklist that you tick off to customize your burger (type of bun, size of burger in x/3 lbs, type of meat, toppings, side, etc.) and they have a very impressive variety. I'd recommend anyone with a location nearby try one. Sadly, the tiny and odd list of international locations (Ireland, Saudi Arabia and UAE) doesn't include Canada yet.
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Posted: |
Oct 31, 2014 - 7:36 AM
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By: |
Ralph
(Member)
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Listed by chains:
1.) White Castle. The most addictive of junk food. For those who can’t get to WC, the frozen jobbies are last resort; the key is to find the right m/wave settings. Good luck.
2.) Fuddruckers. Not just for the meat but also for the help-yourself toppings, including those canisters of soft cheese that goo up the arteries.
3.) 5 Guys.
4.) Burger King. When you’re desperate for a fix.
5.) Jack-in-the-Box. A lament, really. Had the best ultimate cheeseburger until, following many of the other chains, they downgraded the meat, cheese and buns and, here in Houston, hired Hispanics who don’t quite understand the establishment of burgers as America’s preferred fast food. Ironically, Jack doesn’t even make a good taco anymore; what used to be “must eat” after disco boozing is now so processed as to be inedible.
Obviously the best burgers come from the local independent joints and your own kitchen. They’re just about the only places where you can get whole grain buns and cheese you’d call the real thing.
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Posted: |
Oct 31, 2014 - 6:53 PM
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By: |
eriknelson
(Member)
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Listed by chains:
1.) White Castle. The most addictive of junk food. For those who can’t get to WC, the frozen jobbies are last resort; the key is to find the right m/wave settings. Good luck.
2.) Fuddruckers. Not just for the meat but also for the help-yourself toppings, including those canisters of soft cheese that goo up the arteries.
3.) 5 Guys.
4.) Burger King. When you’re desperate for a fix.
5.) Jack-in-the-Box. A lament, really. Had the best ultimate cheeseburger until, following many of the other chains, they downgraded the meat, cheese and buns and, here in Houston, hired Hispanics who don’t quite understand the establishment of burgers as America’s preferred fast food. Ironically, Jack doesn’t even make a good taco anymore; what used to be “must eat” after disco boozing is now so processed as to be inedible.
Obviously the best burgers come from the local independent joints and your own kitchen. They’re just about the only places where you can get whole grain buns and cheese you’d call the real thing.
A Houstonian who didn't mention Whataburger??? Sacrilege!!
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Posted: |
Nov 1, 2014 - 6:25 AM
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By: |
MikeP
(Member)
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We've had Whataburger in the Carolinas since I was a kid but recently I had one for the first time in 20 years or so, man it was good.
A local BBQ restaurant here called Wink's BBQ has a delicious Winkburger, 1/3 pound beef on a toasted bun...sometimes I add chili ( no beans of course ). But guess they don't really count as fast food, being more a family restaurant.
Wendy's burgers are still juicy and delicious and even bigger than they used to be. Like someone said above, the Baconator is a monster, but a double does me in, would never be able to handle a triple.
Once or twice a week I have to make a long drive to another work location and pass by a McD's, so usually I'll grab the #2 combo, 2 regular cheeseburgers and fries. That hits the spot, nothing fancy just simple and tasty.
The burgers I've tried at more upscale restaurants have usually been pretty blah. Upscale restaurants usually have "chefs" who feel they have to improve the cheeseburger by adding ridiculous ingredients and they completely miss the idea of a good cheeseburger. 
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People were raving about Five Guys, so I gave it a try. The cheese wasn't melted, and that is just about the worst thing that can happen to a burger. I need a hot cheeseburger with gooey cheese. If I can break/peel off a corner of cheese and toss it aside, the burger isn't hot enough.
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The Fatburger small (wish they made a 1/2 order of onion rings to go with it).
After that, In-n-Out.
Do not eat at any other chain. Just...don't.
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