that would be at Scottsbluff and you'll probably only break a limb.
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that would be at Scottsbluff and you'll probably only break a limb.
So my first question is, why ripple?
You got me... 80/20 makes for a good burger but as you noted grinding is best. HyVee had choice NY strips for $3.88 an 8oz steak. I bought 2 so as to at least grind one. The other is waiting in the fridge for its legacy. I made one into an amazing burger grinding the fat and all. Sometimes I'll grind Chuck and mix that with NY strip or ribeye, when they are on sale. My vegetarian fiance complains a little about the burger smelling up the entire house, but it's worth it. Smells way better than her veggie burgers.
Ended up at backaracks
Great place, no buffalo trace
Did they have Templeton? I'm amazed where I can find that from lil old Templeton, Iowa. Had it in the San Jose airport and down in St. Thomas. Crazy
I'm at union bar now, they have Pendleton, no buffalo trace
I give you two 3 years.
Someone mentioned Wisconsin had a 97% win probability vs Illinois. What tripped them up was that they didn’t give the same effort as they will against OSU. NU doesn’t give great effort any week. There is some underlying problem in this program. Hopefully, finally putting their foot down with MW will help. Four and 8 is a distinct possibility, if everyone doesn’t get on the same page.
I've been loving some Wegmans or McCormick's topping, light hint of Badia's white pepper, complete with a sprinkling of sea salt. Just one fine combination there. Although I'm tempted to order me some Fuddrucker topping because it has been a long time since I had any of that stuff. Emeril's Bam Burger isn't terrible by any means. Sometimes I even mix different brands, depending on how my taste buds feel on the given day. So many good options these days.
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We've been together for 7 years so I have no doubts. One of the first texts she ever sent me was that she was a vegetarian and if that was a dealbreaker to let her know. I don't care of anyone's diet as long as they don't try to influence mine. I catch and eat fish, and she is very much in favor of that because there is no industry torturing animals. I respect her position but will continue to eat as I want
I might have to look into those options if I decide to stray from my usual. I prefer a liberal amount of salt and slight coarse black pepper. I've never had anyone say they didn't love those burgers. Of course for the cost, they better!
That white pepper turned me away from the black pepper. Very distinctive bite without disturbing the meat flavor. Best $3 investment into pepper I've ever made. I like all sorts of pepper, but that is the one for my beef and eggs. I like the sea salt because each grain has big taste so you can go lighter. I'm not sure salt is bad for anyone, but I'm a firm believer in moderation. Fuddruckers was a burger joint I visited a lot in Omaha. Pricey, but damn good angus. Loved how they allowed you to pick your patty and build from there. I'm not sure if the restaurant is still there, but you can get the hamburger seasoning online. Think a touch of paprika in the flavor. Great stuff.
Updated my post with the best photo I could post.
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White pepper with garlic powder is one of my "secret" ingredients I use on steaks and burgers. I've mentioned this a handful of times on here, but yeah, white pepper works so well with beef.
Also, I lived in Ft. Walton Beach for a while, and Destin had this restaurant called Fudpuckers, and their slogan was/is this....
I had the T-Shirt for a long time, and people would laugh when they saw it..... food was good, or so as far as I recall.
get to work.. find out and get back to us.
Thanks in advance
