- Thread starter Big Poppa
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koogie2k
Well-known member
LOL....I actually found that entertaining....and yes, I like cheese on my burger and I love you too!
Big Poppa
Well-known member
see koogs and I dont always agree
adouglas
Well-known member
Good cheeseburgers
[DERAIL]
I like cheese on my burger. American cheese. (Which I once heard a British tourist derisively call "plastic cheese." Poor philistine...he obviously did not appreciate the beauty that is a perfectly formed square of extruded processed dairy product, carefully formulated to melt perfectly while not losing its delightfully mild flavor or smooth, homogeneous texture.)
Yellow American cheese. Yes, I know it tastes the same as the white variety, but that's not the point.
A good cheeseburger is a work of art. The details are critical.
You need fresh iceberg lettuce, from not too close to the outside of the head (too floppy), or too close to the core (lacks flavor, too chunky). None of this shredded, diced crap. Users of new-age leafy greens like arugula or baby spinach...the door is that way. Don't let it hit you in the butt on the way out.
You need one slice of fresh, ripe tomato, not from one of those styrofoam hothouse tomatoes we get in the winter. You need one slice of fresh onion. Pickles are optional. They can be on the burger, or in the form of a spear on the side.
Good ketchup (Heinz 57...accept only the genuine article...from a glass bottle that you have to whack on the bottom). Good mustard (none of this chi-chi Grey Poupon nonsense...good plain American mustard). Salt. Pepper.
A lightly toasted bun. Keep the sesame seeds.
I like bacon (crispy, thanks), but that's just me.
The burger itself should not be too large. In Supersized America people grill a pile of meat big enough to feed a family of four for a week and think that's appropriate. It should be four or maybe five ounces, tops, and thin.
Open flame grilling is okay, but for my money the best way to do it is on a griddle, preferably one located in a retro drive-in straight out of the 1950s.
The best cheeseburger on the planet IMHO is the Dagwood, crafted at the Sycamore drive-in in Bethel, Connecticut (yes, very retro...you can even get car-hop service, though the girls don't wear roller skates).
I don't know how they do it, but the burger is tapered to be very thin at the edges, which makes said edges wonderfully brown and crispy without burning them.
That's a good cheeseburger.
Oh, and you have to have it with a milkshake. Extra-thick, thanks. And fries.
[/DERAIL]
[DERAIL]
I like cheese on my burger. American cheese. (Which I once heard a British tourist derisively call "plastic cheese." Poor philistine...he obviously did not appreciate the beauty that is a perfectly formed square of extruded processed dairy product, carefully formulated to melt perfectly while not losing its delightfully mild flavor or smooth, homogeneous texture.)
Yellow American cheese. Yes, I know it tastes the same as the white variety, but that's not the point.
A good cheeseburger is a work of art. The details are critical.
You need fresh iceberg lettuce, from not too close to the outside of the head (too floppy), or too close to the core (lacks flavor, too chunky). None of this shredded, diced crap. Users of new-age leafy greens like arugula or baby spinach...the door is that way. Don't let it hit you in the butt on the way out.
You need one slice of fresh, ripe tomato, not from one of those styrofoam hothouse tomatoes we get in the winter. You need one slice of fresh onion. Pickles are optional. They can be on the burger, or in the form of a spear on the side.
Good ketchup (Heinz 57...accept only the genuine article...from a glass bottle that you have to whack on the bottom). Good mustard (none of this chi-chi Grey Poupon nonsense...good plain American mustard). Salt. Pepper.
A lightly toasted bun. Keep the sesame seeds.
I like bacon (crispy, thanks), but that's just me.
The burger itself should not be too large. In Supersized America people grill a pile of meat big enough to feed a family of four for a week and think that's appropriate. It should be four or maybe five ounces, tops, and thin.
Open flame grilling is okay, but for my money the best way to do it is on a griddle, preferably one located in a retro drive-in straight out of the 1950s.
The best cheeseburger on the planet IMHO is the Dagwood, crafted at the Sycamore drive-in in Bethel, Connecticut (yes, very retro...you can even get car-hop service, though the girls don't wear roller skates).
I don't know how they do it, but the burger is tapered to be very thin at the edges, which makes said edges wonderfully brown and crispy without burning them.
That's a good cheeseburger.
Oh, and you have to have it with a milkshake. Extra-thick, thanks. And fries.
[/DERAIL]
PeteDuBaldo
Well-known member
If you hand form the patties that's easy to do. I've only been to Bethel twice, and it was about 20 years ago. I know there is/was a Duracell plant there, tho! There's a Guido's Car Hop a block from the music store (#1) which I will be hittin as soon as weather permits me to put the Dart back on the road.
Until that happens, I guess I'll just have to be satisfied by taking the MillerVan to the St Patty's day parade like last year!
Porta photo album
adouglas
Well-known member
They do cruise nights every Friday in the summer. If you're into old cars you might want to check it out. I think your Dart might be too new, but I'm not sure.
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Excellent analysis there but I would like to add a detail or two.
The perfect cheeseburger also needs to be eaten outdoors having been bought from an open sided burger van.
Also you need to have queued up to buy it, preferably for about 5 to 10 minutes all the time being tortured by the smell of fried onions coming from the burger van.
Mmmmmm..............cheeseburgers...............
TonyEVH5150
Well-known member
Heinz ketchup should be the only ketchup used on anything.
I love these topic derails at times. Keeps from pointing out who's an assbag.
I love these topic derails at times. Keeps from pointing out who's an assbag.
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adouglas
Well-known member
TonyEVH5150
Well-known member
LOL . . . .
Yes to the cheese. I'm not particular to the type. American is a good all-around burger cheese. But sometimes, Swiss is good (esp with mushrooms). I've even stuffed Gorgonzola cheese inside the patty for a really good Bleu Burger.
Yes to the cheese. I'm not particular to the type. American is a good all-around burger cheese. But sometimes, Swiss is good (esp with mushrooms). I've even stuffed Gorgonzola cheese inside the patty for a really good Bleu Burger.
mesavox
Well-known member
You're funny.
mesavox
Well-known member
Yeah, but do you like cheese on your burger?
C'mon, man, stay on topic!!!
No cheese on a burger! NO WAY! lol
Dargin
Ernie Ball Customer Service
In and Out.
Spudmurphy
Well-known member
Yup cheese for me - I like blue cheese not that cheap plastic .....
Anyways - guys it's early days yet and I have 2 bits of good news.
One I'll tell ya now and the other will have to wait for a week or two.
Looks like a cousin of mine in the USA will be getting married.
Now depending on the time, my family and I may make it over for the wedding.
If it's in August then it looks good that we will make it. If it's mid September it will be no go! Will spend time with the family in the St Louis/Peoria/Chicago areas.
Would love to meet up with some of ya !!!
Anyways - guys it's early days yet and I have 2 bits of good news.
One I'll tell ya now and the other will have to wait for a week or two.
Looks like a cousin of mine in the USA will be getting married.
Now depending on the time, my family and I may make it over for the wedding.
If it's in August then it looks good that we will make it. If it's mid September it will be no go! Will spend time with the family in the St Louis/Peoria/Chicago areas.
Would love to meet up with some of ya !!!
Quarter
Well-known member
Mmmm ... Double Double Love
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