What's the real difference

[Tuberski]

Given Ben's obsession with five guys and in 'n out I did a google search and found this recent blog post interesting.

[/h]http://kirknoggins.blogspot.com/2012...ies-sucks.html

That's an awful comparison, I'd much rather eat a home made burger than one from anywhere else.

ACK!

[Tuberski]

I think that's the first thanks I've ever handed out to JR. Also congrats on the asskicking in FF.

Again, take the Fantasy bull**** elsewhere.

ACK!

[Tuberski]

How did a thread about Michelin stars end up with yet another rant about ****ing burger joints? Americans..

Because most people could give to ****s about Michelin stars.

ACK!

[kentonio]

Because most people could give to ****s about Michelin stars.

ACK!

Yet still feel the need to post in a thread about Michelin stars, even when there's another thread on the front page about crappy burgers..

[MRT144]

I always get my steaks medium well; I don't like rare meat at all.

Oerdin is the idiot with no taste? You've outed yourself ONCE AGAIN as having clearly unrefined and down right abominable taste.

[regexcellent]

Rare meat has more flavor but I don't like the texture.

[Ogie Oglethorpe]

Amazing how an argument over an over-priced fast food chain can turn so nasty.

Funny how that works out as soon as Oerdin weighs in on the topic.

Coincidence.

[notyoueither]

Or the Italians and French and Belgians and British... steak tartare is quite popular in other countries. But then, so are chicken's feet and fish lips. And water scorpions and snake's blood.

Chacun a son gout...

There may be good and valid reasons for that dish in those countries. Still pretty dicey to eat uncooked beef, but if you are confident in the people who handled the meat from abattoir to plate then fill your boots.

The rare burger thing in the US is a bit different. The first time I heard of it was ~30 years ago and it was the sort of people who shop at Tarjay ordering rare burgers at places like Burger King.

Holy ****!

Mixing the pathogens from the surface of a cut of meat thoroughly throughout and then failing to heat the inside to a point where said pathogens are destroyed while the entire process is overseen by people who will work the cheapest... is the stuff that morons would do.

[DaShi]

Funny how that works out as soon as Oerdin weighs in on the topic.

Coincidence.

Yeah, it's like some people just joined this thread to make personal attacks.

[Dinner]

There may be good and valid reasons for that dish in those countries. Still pretty dicey to eat uncooked beef, but if you are confident in the people who handled the meat from abattoir to plate then fill your boots.

The rare burger thing in the US is a bit different. The first time I heard of it was ~30 years ago and it was the sort of people who shop at Tarjay ordering rare burgers at places like Burger King.

Holy ****!

Mixing the pathogens from the surface of a cut of meat thoroughly throughout and then failing to heat the inside to a point where said pathogens are destroyed while the entire process is overseen by people who will work the cheapest... is the stuff that morons would do.

I like my burger rare to medium rare but you're right that for safety's sake you can only do that at places where you are absolutely sure of the quality and handling practices. There is a reason cheap fast food places won't cook anything other than well done and that's just because they know they're selling low quality stuff. I don't know anyone who would order a rare burger at a fastfood place but there are tons of higher quality places which do everything in house and where rare is no problem. It doesn't even have to cost that much as even Fuddrucker's only costs $5-$10 for a burger cooked any way you like it using what every sort of meat you want served any size you want. As you said, chains like Fuddrucker's have been around since the late 70's to early 80's so it's hardly a new concept.

[Ogie Oglethorpe]

Yeah, it's like some people just joined this thread to make personal attacks.

True, so true.

[Dr Strangelove]

Odd, on this side of the country Five Guys burgers tend to be overly moist. I'm almost 100% certain that they inject them with water.

[Dinner]

Strange, I would have thought they would have standardized stuff to produce a consistent product but it seems there is still a lot of variability in their final product.

[Aeson]

Fast food joints' relentless pursuit of consistency and quality is why burger flipping pays the big bucks ...

[Dinner]

Rather their relentless pursuit of consistency instead of quality though burger flipping will never pay big bucks mostly because a trained monkey can do it. It might be a high demand skill set but it isn't a difficult skill set to master.