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Miscellaneous / Verschiedenes » alt.tv.simpsons » Paging Homer Simpson: Your burger is ready
Paging Homer Simpson: Your burger is ready [message #284496] So, 25 Juni 2006 06:56
bjr7  
An article that ran in the St. Petersburg (FL) Times a few days ago caught
my eye. The Old Homestead Steak House now offers the "Tri-Beef Burger,"
which owner Mark Sherry calls, "the Beluga caviar of sandwiches." As the
name suggests, it's made of three kinds of beef: Colorado corn-fed beef,
free-range Argentine cattle, and Japanese Wagyu cattle that "were raised on
soybeans and beer, then bathed in sake and hand-massaged." (I assume the
sake bath and massage comes after the cow has been butchered, but the
article leaves it open to interpretation.)

The restaurant uses twenty ounces of beef for the burger, which is 5 1/2
inches across and 2 1/2 inches thick. It's fried in grapeseed oil, served
on a Brioche bun, and topped with heirloom tomatoes, fancy mushrooms, and
"organic microgreens." Blue cheese is a no-cost option. If you want fries,
though, that's extra.

Owner Sherry doesn't approve of adding mayo, mustard, or ketchup to his
burger. He does offer a chipotle sauce mixed with truffles and champagne if
you want an additional topping.

The burger comes with a price tag of $100. The article quotes the owner as
saying, "I don't expect any price resistance to this burger. Everybody can
afford $100." (Sure, everyone named "Burns," that is.) Surprisingly,
that's not even the world's most expensive burger. A restaurant in
(surprise!) New York has a $120 burger, but that's stuffed with short ribs
foie gras, and truffles. By way of comparison, a Big Mac runs $2.59.

Still, it certainly one-ups the Good Morning Burger.
--
Benjamin Robinson bjr7 [at] freenet.tlh.fl.us
This message may or may not contain sarcastic content; your burden to decide
"I'm naked, clueless, and f-e-e-e-ling good!" -- Ratbert
Re: Paging Homer Simpson: Your burger is ready [message #284497 ] So, 25 Juni 2006 08:06
Paul Bartram  
"Benjamin Robinson" <bjr7 [at] freenet.tlh.fl.us> wrote

> An article that ran in the St. Petersburg (FL) Times a few days ago caught
> my eye. The Old Homestead Steak House now offers the "Tri-Beef Burger,"
> which owner Mark Sherry calls, "the Beluga caviar of sandwiches." As the
> name suggests, it's made of three kinds of beef: Colorado corn-fed beef,
> free-range Argentine cattle, and Japanese Wagyu cattle that "were raised
on
> soybeans and beer, then bathed in sake and hand-massaged." (I assume the
> sake bath and massage comes after the cow has been butchered, but the
> article leaves it open to interpretation.)

Got to hand it to the owner of that place, he knows the value of good
publicity. 110 hits on Google for "Tri-Beef Burger", and the news has gone
around the world.
www.restaurantnewsresource.com/article22797.html

I wonder if this creation carries the 'tick' logo of the National Heart
Foundation?

Paul
Re: Paging Homer Simpson: Your burger is ready [message #284507 ] So, 25 Juni 2006 17:27
Don Del Grande  
Benjamin Robinson wrote:

>An article that ran in the St. Petersburg (FL) Times a few days ago caught
>my eye. The Old Homestead Steak House now offers the "Tri-Beef Burger,"
>which owner Mark Sherry calls, "the Beluga caviar of sandwiches." As the
>name suggests, it's made of three kinds of beef: Colorado corn-fed beef,
>free-range Argentine cattle, and Japanese Wagyu cattle that "were raised on
>soybeans and beer, then bathed in sake and hand-massaged." (I assume the
>sake bath and massage comes after the cow has been butchered, but the
>article leaves it open to interpretation.)
>
>The restaurant uses twenty ounces of beef for the burger, which is 5 1/2
>inches across and 2 1/2 inches thick. It's fried in grapeseed oil, served
>on a Brioche bun, and topped with heirloom tomatoes, fancy mushrooms, and
>"organic microgreens." Blue cheese is a no-cost option. If you want fries,
>though, that's extra.
>
>Still, it certainly one-ups the Good Morning Burger.

Perhaps, but how does it match up to The Luther?
(A one-pound beef patty, with five slices of bacon, plus cheese and
grilled onions, between two grilled halves of a Krispy Kreme donut.
(The Boondocks (TV series) version implies they use two full donuts,
one on the top and one on the bottom.))

Here's a picture of the "real" Luther:
http://texasburgerguy.blogspot.com/2005/05/luther-burger-and -hamdog-pictures.html

-- Don
Re: Paging Homer Simpson: Your burger is ready [message #284509 ] So, 25 Juni 2006 17:58
Lord Xenu  
X-No-Archive

"Benjamin Robinson" <bjr7 [at] freenet.tlh.fl.us> wrote in message

> The burger comes with a price tag of $100. The article quotes the owner
> as
> saying, "I don't expect any price resistance to this burger. Everybody
> can
> afford $100." (Sure, everyone named "Burns," that is.) Surprisingly,
> that's not even the world's most expensive burger. A restaurant in
> (surprise!) New York has a $120 burger, but that's stuffed with short ribs
> foie gras, and truffles. By way of comparison, a Big Mac runs $2.59.
>
> Still, it certainly one-ups the Good Morning Burger.

Ah, so many exotic ways to get mad cow disease or an MI. Although, I am sure
Homer would probably go into convulsions of ecstacy at hearing of such a
thing!

¯`·.¸¸.·´¯`·-> Lord Xenu © <-·´¯`·.¸¸.·´¯
Re: Paging Homer Simpson: Your burger is ready [message #290801 ] Mo, 26 Juni 2006 05:17
simpspinNOSPAM  
"Lord Xenu" <xenu.overseer [at] gmail.com> wrote in message
news:koyng.25$3d.11 [at] fe03.lga...
> X-No-Archive
>
> "Benjamin Robinson" <bjr7 [at] freenet.tlh.fl.us> wrote in message
>
>> The burger comes with a price tag of $100. The article quotes the owner
>> as
>> saying, "I don't expect any price resistance to this burger. Everybody
>> can
>> afford $100." (Sure, everyone named "Burns," that is.) Surprisingly,
>> that's not even the world's most expensive burger. A restaurant in
>> (surprise!) New York has a $120 burger, but that's stuffed with short
>> ribs
>> foie gras, and truffles. By way of comparison, a Big Mac runs $2.59.
>>
>> Still, it certainly one-ups the Good Morning Burger.
>
> Ah, so many exotic ways to get mad cow disease or an MI. Although, I am
> sure Homer would probably go into convulsions of ecstacy at hearing of
> such a thing!

BART: Mom! Dad's drooling shorted out the keyboard, again!
Re: Paging Homer Simpson: Your burger is ready [message #291844 ] Mo, 26 Juni 2006 17:22
aaronhirshberg  
Now are these "steamed hams" by any chance? Even though they are
broiled? Or fried, or whatever! And how is the aurora borealis
involved?

Aaron Space Museum
Re: Paging Homer Simpson: Your burger is ready [message #291845 ] Mo, 26 Juni 2006 17:27
R Flowers  
<aaronhirshberg [at] yahoo.com> wrote in message
news:1151335365.529502.163430 [at] p79g2000cwp.googlegroups.com...
> Now are these "steamed hams" by any chance?

Only in upstate New York.

-- R Flowers
Re: Paging Homer Simpson: Your burger is ready [message #291846 ] Mo, 26 Juni 2006 17:48
R Flowers  
"Benjamin Robinson" <bjr7 [at] freenet.tlh.fl.us> wrote in message
news:449e1080.29142331 [at] news.east.earthlink.net...

> The burger comes with a price tag of $100. The article quotes the owner
> as
> saying, "I don't expect any price resistance to this burger. Everybody
> can
> afford $100." (Sure, everyone named "Burns," that is.)

Burns doesn't like ethnic food.

For an even more expensive burger, Fuddrucker's is marketing a 29.6 pound
burger for the Guiness world's record for the largest commercially available
burger. (To qualify, it must be on the menu for 3 months.) It costs $250. I
presume it's at only one location.

http://www.thewesterlysun.com/articles/2006/05/26/news/news0 8.txt

From the article: "The biggest challenge is flipping the burger without
breaking it..."

No word as to whether it comes with its own body bag.

-- R Flowers
Re: Paging Homer Simpson: Your burger is ready [message #291847 ] Mo, 26 Juni 2006 17:51
Lord Xenu  
X-No-Archive

"R Flowers" <rflowers [at] Tinbowlinggreen.com> wrote in message news:N6->
> Burns doesn't like ethnic food.
>
> For an even more expensive burger, Fuddrucker's is marketing a 29.6 pound
> burger for the Guiness world's record for the largest commercially
> available burger. (To qualify, it must be on the menu for 3 months.) It
> costs $250. I presume it's at only one location.
>
> http://www.thewesterlysun.com/articles/2006/05/26/news/news0 8.txt
>
> From the article: "The biggest challenge is flipping the burger without
> breaking it..."
>
> No word as to whether it comes with its own body bag.
>
> -- R Flowers
>

You means Burns doesn't even like Chinese?

Yours in Jeebus,
¯`·.¸¸.·´¯`·-> Lord Xenu © <-·´¯`·.¸¸.·´¯
Re: Paging Homer Simpson: Your burger is ready [message #291849 ] Mo, 26 Juni 2006 18:11
nofxfonofx  
Lord Xenu wrote:
> X-No-Archive
>
> "R Flowers" <rflowers [at] Tinbowlinggreen.com> wrote in message news:N6->
> > Burns doesn't like ethnic food.
> >
> > For an even more expensive burger, Fuddrucker's is marketing a 29.6 pou=
nd
> > burger for the Guiness world's record for the largest commercially
> > available burger. (To qualify, it must be on the menu for 3 months.) It
> > costs $250. I presume it's at only one location.
> >
> > http://www.thewesterlysun.com/articles/2006/05/26/news/news0 8.txt
> >
> > From the article: "The biggest challenge is flipping the burger without
> > breaking it..."
> >
> > No word as to whether it comes with its own body bag.
> >
> > -- R Flowers
> >
>
> You means Burns doesn't even like Chinese?
>
> Yours in Jeebus,
> =AF`=B7.=B8=B8.=B7=B4=AF`=B7-> Lord Xenu =A9 <-=B7=B4=AF`=B7.=B8=B8.=B7=
=B4=AF


remeber the "Me no speaky chinese" moment?
Re: Paging Homer Simpson: Your burger is ready [message #291850 ] Mo, 26 Juni 2006 18:11
aaronhirshberg  
> No word as to whether it comes with its own body bag.

Too late for Red Barclay!

Aaron Space Museum
Re: Paging Homer Simpson: Your burger is ready [message #291851 ] Mo, 26 Juni 2006 18:13
R Flowers  
"Lord Xenu" <xenu.overseer [at] gmail.com> wrote in message
news:onTng.4143$3d.2792 [at] fe03.lga...
> X-No-Archive
>
> "R Flowers" <rflowers [at] Tinbowlinggreen.com> wrote in message news:N6->
>> Burns doesn't like ethnic food.
>>
> You means Burns doesn't even like Chinese?
>

It's OK, except the fortune cookies seem to give him trouble. But don't try
to give him donuts for breakfast!

-- R Flowers
Re: Paging Homer Simpson: Your burger is ready [message #291853 ] Mo, 26 Juni 2006 18:25
Lord Xenu  
X-No-Archive

"R Flowers" <rflowers [at] Tinbowlinggreen.com> wrote in message
news:QIydnbb1Svxdmj3ZnZ2dnUVZ_qadnZ2d [at] insightbb.com...
>
> "Lord Xenu" <xenu.overseer [at] gmail.com> wrote in message
> news:onTng.4143$3d.2792 [at] fe03.lga...
>> X-No-Archive
>>
>> "R Flowers" <rflowers [at] Tinbowlinggreen.com> wrote in message news:N6->
>>> Burns doesn't like ethnic food.
>>>
>> You means Burns doesn't even like Chinese?
>>
>
> It's OK, except the fortune cookies seem to give him trouble. But don't
> try to give him donuts for breakfast!
>
> -- R Flowers
>

While acceptable answers, I was specifically looking for this exchange
between Burns and Smithers from "D'oh! in the Wind" Season 10 Episode 209:

Smithers: Should I send out for some Chinese?
Mr. Burns: No, those people are all gristle.

:-)

Another priceless exchange from the same episode:

Marge: Doctor, will he be all right?
Hibbert: Yes, he was lucky. If that had been a gladiola, he'd be dead right
now.
Bart: Why don't you just pull it out?
Hibbert: (chuckles) I'm a doctor, not a gardener!
Homer: Can't you just prune some of the leaves so I can watch TV?
Hibbert: What did I just say?

Yours in Jeebus,
¯`·.¸¸.·´¯`·-> Lord Xenu © <-·´¯`·.¸¸.·´¯
Re: Paging Homer Simpson: Your burger is ready [message #291856 ] Di, 27 Juni 2006 12:39
Maromi  
"Lord Xenu" <xenu.overseer [at] gmail.com> wrote in message
news:7UTng.1577$vT.15 [at] fe02.lga...
>
> Another priceless exchange from the same episode:
>
> Marge: Doctor, will he be all right?
> Hibbert: Yes, he was lucky. If that had been a gladiola, he'd be dead
right
> now.
> Bart: Why don't you just pull it out?
> Hibbert: (chuckles) I'm a doctor, not a gardener!

Funny, he doesn't look like DeForrest Kelley.

> Homer: Can't you just prune some of the leaves so I can watch TV?
> Hibbert: What did I just say?
Re: Paging Homer Simpson: Your burger is ready [message #291857 ] Di, 27 Juni 2006 15:15
R Flowers  
"Li'l Slugger" <Maromi [at] paranoiaagent.com> wrote in message
news:CV7og.261103$Fs1.32114 [at] bgtnsc05-news.ops.worldnet.att.net...
>
> "Lord Xenu" <xenu.overseer [at] gmail.com> wrote in message
> news:7UTng.1577$vT.15 [at] fe02.lga...
>>
>> Another priceless exchange from the same episode:
>>
>> Marge: Doctor, will he be all right?
>> Hibbert: Yes, he was lucky. If that had been a gladiola, he'd be dead
> right
>> now.
>> Bart: Why don't you just pull it out?
>> Hibbert: (chuckles) I'm a doctor, not a gardener!
>
> Funny, he doesn't look like DeForrest Kelley.
>

Homer needed "De-forest" Kelley. That would have done it.

-- R Flowers
---- Please hold all your groans until after the show, then we'll all have
one big group groan.
Re: Paging Homer Simpson: Your burger is ready [message #291859 ] Di, 27 Juni 2006 23:12
Sparky Spartacus  
Don Del Grande wrote:

> Benjamin Robinson wrote:
>
>
>>An article that ran in the St. Petersburg (FL) Times a few days ago caught
>>my eye. The Old Homestead Steak House now offers the "Tri-Beef Burger,"
>>which owner Mark Sherry calls, "the Beluga caviar of sandwiches." As the
>>name suggests, it's made of three kinds of beef: Colorado corn-fed beef,
>>free-range Argentine cattle, and Japanese Wagyu cattle that "were raised on
>>soybeans and beer, then bathed in sake and hand-massaged." (I assume the
>>sake bath and massage comes after the cow has been butchered, but the
>>article leaves it open to interpretation.)
>>
>>The restaurant uses twenty ounces of beef for the burger, which is 5 1/2
>>inches across and 2 1/2 inches thick. It's fried in grapeseed oil, served
>>on a Brioche bun, and topped with heirloom tomatoes, fancy mushrooms, and
>>"organic microgreens." Blue cheese is a no-cost option. If you want fries,
>>though, that's extra.
>>
>>Still, it certainly one-ups the Good Morning Burger.
>
>
> Perhaps, but how does it match up to The Luther?
> (A one-pound beef patty, with five slices of bacon, plus cheese and
> grilled onions, between two grilled halves of a Krispy Kreme donut.
> (The Boondocks (TV series) version implies they use two full donuts,
> one on the top and one on the bottom.))

A donut? That's disgusting!!!
Vorheriges Thema:OH, THE POO-MANITY! Eddie, dog from Frasier suffers double-whammy Simpsons curse!
Nächstes Thema:Sick Grandma
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