Speaking of Taco Bell, I was going there for years with a vegetarian friend of mine who got a good laugh when I finally found out those 7-layer burritos I’d been eating all that time were vegetarian.
I digress.
I’ve never had a veggie burger at a fast food place, but I’ll happily eat a Morning Star Farms one from the grocery store.
Then you are a terrible judge of beefiness. Every cut of beef you named first (steak) is acclaimed for its tenderness, not its beefiness. Some of the cheapest cuts of beef have the best flavor, and many of these are usually used when grinding beef for burgers.
About the only thing with MORE beef flavor would be the meat associated with short ribs (maybe stew beef, which can be any number of things), which you have placed below them. In other words, you’ve put everything in exactly the opposite order.
I must have cooked, let’s say, 4 to 6 burgers a week for Mr. Salinqmind, every week for 20 years, if not more. In his simple minded way, this is good eats, and it’s easy enough. I must have eaten, of the burgers I cook, maybe one a month, every month for 20 years. I have to be starving or too tired to find anything else to eat to consume a home-cooked burger. No matter what I put in or on it, they make me either bored or downright queasy.
I would, however, left to my own devices, eat a Whopper every day for the rest of my life! Occasionally a Wendy’s bacon cheesburger, and a patty melt at any diner is one of my favorites.
The home cooked burger can’t compare to fast food burgers.
Almost all fast food burgers are interchangable, excpet for one, White Castle. When you want a White castle you want a m-----f—ing WHite Castle. EOS.Period.QED.
Here in Sacramento, while it probably doesn’t qulify as fast food, you hae to have the hole-in-the-wall nown as The Squeeze Inn…if you like cheese that is.
Thanks for letting me know :rolleyes:. It’s not like taste is subjective or anything. Or that, having put them in the exact opposite order (according to you - though I’ve never met a man who prefers floor sweeps over filet mignon), maybe I just don’t like that “beefy” flavor - WHICH IS EXACTLY WHAT I SAID at the beginning of this particular sidetrack.
I have to agree on the short ribs – they are the beefiest cut, in my experience, and boneless short ribs is all I ever use for stews these days because of their wonderful flavor.
nth-ing Steak ‘n’ Shake. That’s as good as I’ve ever had. Such a variety of ways to have your burgers, with great sides! Eat in or drive up…it’s all good.
There used to be a hamburger stand right in the middle of downtown. I don’t think it was a White Castle, though it was white and intended to resemble WC. A poor, slow employee cooked frozen hamburg patties on the grill and sprinkled them with some kind of seasoned salt. The poorest of the city’s poor (and I) used to get those burgers for a handful of change, and they were unbelieveably delicious.
Floor sweeps? “Floor sweeps” just means that the piece of meat is too small to be sold by itself, not that it is of inferior quality.
I didn’t see where you didn’t like Beefy flavor, I must have missed that. The only comment I caught was when you said you didn’t think that beefy flavor could be delivered by a burger.
I have some browning for Beef Burgundy right this very minute. You’re absolutely right, there is almost no other cut that compares when braising.