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 Post subject: Re: The Cheeseburger Appreciation Thread
PostPosted: Fri Aug 31, 2012 3:03 am 
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i'd like to share this with dougrr one day...


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Killer B burger: You need inside information to get hold of this indulgence, but that's why you read us, isn't it? Available only in Michael Jordan's Steakhouse, only in the first-level bar, only on weeknights, only after 10 p.m. and only by request (it's not on the menu), the Killer B ($19) takes its name from the "killer" combination of beef, bacon, bourbon and blue cheese, says executive chef James O'Donnell. Essentially a mashup of the restaurant's first-rate burger and the dining room's signature appetizer, the ciabatta garlic bread, the Killer B is a thick, bacon-blue cheese burger sandwiched between garlic ciabatta, which is then drizzled with blue cheese fondue. And if your arterial walls haven't constricted sufficiently, it comes with a bourbon milkshake. "It's something for folks just off the late shift to share," O'Donnell says. "I can't imagine eating one on your own." If you do, consider sleeping late the next morning. 505 N. Michigan Ave., 312-321-8823

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 Post subject: Re: The Cheeseburger Appreciation Thread
PostPosted: Fri Aug 31, 2012 3:28 am 
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i humbly offer myself as dougie's alternate

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 Post subject: Re: The Cheeseburger Appreciation Thread
PostPosted: Fri Aug 31, 2012 3:56 am 
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withoutrings wrote:
i humbly offer myself as dougie's alternate

i'm a 9-5 sorta guy, trings, so thursdays are probably best. Image


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 Post subject: Re: The Cheeseburger Appreciation Thread
PostPosted: Fri Aug 31, 2012 12:45 pm 
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jcurley and spike set to meet!


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 Post subject: Re: The Cheeseburger Appreciation Thread
PostPosted: Fri Aug 31, 2012 1:04 pm 
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great moments in white eating

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 Post subject: Re: The Cheeseburger Appreciation Thread
PostPosted: Tue Sep 04, 2012 11:39 am 
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I'm definitely going to Five Guys today. As usual, I will text chud a picture of my receipt.

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 Post subject: Re: The Cheeseburger Appreciation Thread
PostPosted: Tue Sep 04, 2012 1:24 pm 
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Spike wrote:
i'd like to share this with dougrr one day...


Quote:
Killer B burger: You need inside information to get hold of this indulgence, but that's why you read us, isn't it? Available only in Michael Jordan's Steakhouse, only in the first-level bar, only on weeknights, only after 10 p.m. and only by request (it's not on the menu), the Killer B ($19) takes its name from the "killer" combination of beef, bacon, bourbon and blue cheese, says executive chef James O'Donnell. Essentially a mashup of the restaurant's first-rate burger and the dining room's signature appetizer, the ciabatta garlic bread, the Killer B is a thick, bacon-blue cheese burger sandwiched between garlic ciabatta, which is then drizzled with blue cheese fondue. And if your arterial walls haven't constricted sufficiently, it comes with a bourbon milkshake. "It's something for folks just off the late shift to share," O'Donnell says. "I can't imagine eating one on your own." If you do, consider sleeping late the next morning. 505 N. Michigan Ave., 312-321-8823

Spoiler: show
Image


yum


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 Post subject: Re: The Cheeseburger Appreciation Thread
PostPosted: Tue Sep 04, 2012 5:56 pm 
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So I skipped 5 Guys because I had a coupon for a free Memphis BBQ burger from Hardees/Carl's Jr. Was not bad for a fast food burger. Basically just some Memphis-style BBQ on top of a cheeseburger.

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 Post subject: Re: The Cheeseburger Appreciation Thread
PostPosted: Fri Sep 21, 2012 7:06 pm 
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I got a little clever with my burger today and spread a little pico de gallo across a patty topped with mushrooms and melted swiss. It added some interesting flavor. I might play around with this a little more the next time I go to a burger place with a well-stocked condiment bar.


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 Post subject: Re: The Cheeseburger Appreciation Thread
PostPosted: Fri Sep 21, 2012 7:53 pm 
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washing machine wrote:
I got a little clever with my burger today and spread a little pico de gallo across a patty topped with mushrooms and melted swiss. It added some interesting flavor. I might play around with this a little more the next time I go to a burger place with a well-stocked condiment bar.

what's your version of well-stocked, reed?

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 Post subject: Re: The Cheeseburger Appreciation Thread
PostPosted: Fri Sep 21, 2012 7:59 pm 
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malice wrote:
washing machine wrote:
I got a little clever with my burger today and spread a little pico de gallo across a patty topped with mushrooms and melted swiss. It added some interesting flavor. I might play around with this a little more the next time I go to a burger place with a well-stocked condiment bar.

what's your version of well-stocked, reed?

A wide variety of lettuces and farm greens, various seasonal vegetables that you can either grab sliced or diced, crumbled cheeses and spice powders, a short order cook on hand to handle egg orders, and of course a selection of house-made aioli and chimichurri sauces.


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 Post subject: Re: The Cheeseburger Appreciation Thread
PostPosted: Fri Sep 21, 2012 8:01 pm 
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Oh, and sliced avocado.


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 Post subject: Re: The Cheeseburger Appreciation Thread
PostPosted: Fri Sep 21, 2012 8:05 pm 
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what if they had everything but the chimichurri sauce? still well stocked?

I don't think I've ever run into this kind of place where I live. maybe TX twang/lope is ok after all.

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lennytheweedwhacker wrote:
That's it. I'm going to Wyoming.
Alex wrote:
you are the human wyoming


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 Post subject: Re: The Cheeseburger Appreciation Thread
PostPosted: Fri Sep 21, 2012 8:19 pm 
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malice wrote:
what if they had everything but the chimichurri sauce? still well stocked?

I don't think I've ever run into this kind of place where I live. maybe TX twang/lope is ok after all.

There are a lot of farms in Texas, Mary. A condiment bar could easily survive without chimichurri, but it's absolutely essential to have the right kinds of greens. I don't trust a burger place that only uses iceberg lettuce.


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 Post subject: Re: The Cheeseburger Appreciation Thread
PostPosted: Fri Sep 21, 2012 9:06 pm 
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washing machine wrote:
malice wrote:
what if they had everything but the chimichurri sauce? still well stocked?

I don't think I've ever run into this kind of place where I live. maybe TX twang/lope is ok after all.

There are a lot of farms in Texas, Mary. A condiment bar could easily survive without chimichurri, but it's absolutely essential to have the right kinds of greens. I don't trust a burger place that only uses iceberg lettuce.

not that I disagree, but I happen to like iceberg lettuce for the crunch factor.

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lennytheweedwhacker wrote:
That's it. I'm going to Wyoming.
Alex wrote:
you are the human wyoming


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 Post subject: Re: The Cheeseburger Appreciation Thread
PostPosted: Fri Sep 21, 2012 9:13 pm 
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I'm by no means calling for an elimination of iceberg lettuce at burger bars, but it's the places that think that the only lettuce that people want on a burger is iceberg lettuce that really get my goat.


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 Post subject: Re: The Cheeseburger Appreciation Thread
PostPosted: Fri Sep 21, 2012 9:16 pm 
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washing machine wrote:
I'm by no means calling for an elimination of iceberg lettuce at burger bars, but it's the places that think that the only lettuce that people want on a burger is iceberg lettuce that really get my goat.


I was worried about my lettuce street cred for a moment there

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lennytheweedwhacker wrote:
That's it. I'm going to Wyoming.
Alex wrote:
you are the human wyoming


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 Post subject: Re: The Cheeseburger Appreciation Thread
PostPosted: Fri Sep 21, 2012 9:28 pm 
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What do you suppose architecture on lettuce street would look like?


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 Post subject: Re: The Cheeseburger Appreciation Thread
PostPosted: Fri Sep 21, 2012 9:44 pm 
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lennytheweedwhacker wrote:
That's it. I'm going to Wyoming.
Alex wrote:
you are the human wyoming


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 Post subject: Re: The Cheeseburger Appreciation Thread
PostPosted: Tue Sep 25, 2012 1:30 am 
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In Scotland there was this awesome little bar that served a pork burger with apple smoked cheese and an apple relish. It was one of the best burgers I've ever had.

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