WAYET
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Read that quickly and thought it said biological sour diesel and I was like now we are talking!!!
"Obstacles are stepping-stones That guide us to our goals"
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Shake shack
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Read that quickly and thought it said biological sour diesel and I was like now we are talking!!!
An abiological sour diesel would be very scary indeed
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Alright guys, to those who have had both…. Shake shack or in n out ??
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Alright guys, to those who have had both…. Shake shack or in n out ??
I've only been to In-n-Out 4-5 times. I even had a friend bring me a couple meals to LAX while I was on a layover to Syndey. It's an amazing fast food place.
Honestly, Shake Shack is probably a 15-20% better meal. The meat is a little juicier, the fries are better(still not my favorite) and the shakes are good. But I like my In-N-Out burger animal style. This pretty much puts it on the same level as Shake Shack, just burger to burger.
Now, if there were a shake shack and an In-N-Out on the same street, I would definitely go to In-N-Out just because it's probably half the price. That pic up there cost $19.23.
Now, forget all those places.
Burger's Priest in Toronto has the best classic American burger I have ever had. Why? Because it's like Shake Shack but you can get "Jarge Style" which is their version of "Animal Style." -
There's a place here that had this burger that blew my mind. A grind of chuck and sirloin I think, with grilled mushrooms, house made pickles, and a white American cheese foam on a very nice bun with sesame and poppy seeds. They've since retooled it to a more traditional Midwestern style (meaning no veggies) with brisket in the grind, necessitating a smashing of the patty, and doubling the patties and topping them with cheddar. Haven't tried the new one (which has gotten rave reviews from friends) but the old was amazing.
One Minneapolis tradition is the jucy Lucy. This is where you put the cheese inside the patty. There are a number of great Lucys in town. They do require patience, lest you get second degree burns on your esophagus from molten cheese.
I wish I could eat more burgers, it's a buyer's market up here for sure.
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my home made Lucy. got my inspiration from diner drive ins and dives i need to go to the US soon!
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Looks terrific Todd. The originator is either this shithole Matt's Bar, who calls it "Jucy" or Cafe 5-8, who calls it "Juicy." The former is a frozen patty, small, with that disgusting Kraft single cheese. Yet the age and funkiness of the hot plate they fry em on makes them amazing. Never seen low quality product elevated so high. The latter has larger patties and options of American, Swiss, pepper jack, or cheddar. Way better on paper, but in fact I'm not so sure. They do have way better sides than the shit ass ore ida crinkle fries at Matt's. A bunch of other places make them now too. There's even a place in New Orleans now.
Mine has onion soup mix, salt, and coarse ground pepper in the patty and crisped bacon crumbles with the extra sharp cheddar cheese in the center. Sautéed onions on top.
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I am going to get real fat next year at the HWDC meet up
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Lobster roll and lobster Mac and cheese. Because, y'know, lobster. And it's Friday. Lobster!
LOBSTER!
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Lobster?
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My top burgers stateside thus far have been….
- In n' Out Burger Double Double on Sunset in LA.
- Shake Shack Double Cheese in NYC with Urb and the fam last year.
Near where I live an American burger chef has opened a burger bar in a pub called the Navigation, her burgers are allegedly so good that there is a three week wait to get a slot to eat one on a weekend. I must do this....
http://www.anniesburgershack.com/
I might do a UK HWDC meet up here is there was enough interest.
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http://www.anniesburgershack.com/
I might do a UK HWDC meet up here is there was enough interest.
officially interested
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Ok, I'll ask around in the threads to see who is interested
