When I worked at The Star in Kansas City, my co-workers and I used to walk down for dinner fairly often. We enjoyed the food, but it took a few months for them to stop screwing up orders, and the service was never great at either that location or the one at The Legends in Wyandotte County. I do miss the salads with their bacon ranch dressing and either the chicken or the ground bison… Man, I’m hungry now…
Oh, I forgot about the bacon ranch dressing on the Wedge. Damn, that was GOOD.
Thanks - I’ll try that one. Like I said, the idea is cool, just the execution was lacking.
You need to read Fast Food Nation.
On Ted’s: Great burgers. Over priced for the rest of the menu, so I’ve never tried anything else. This place turned me on to the fried-egg-on-a-burger craze. Get the “Kitchen Sink Burger”. Fried egg, ham, other stuff… really delicious. Also, they serve half sours (half pickled cucumber slices) when you sit down, which is a nice refreshing touch.
On Bison: If we are talking about steaks, certainly bison is worth going out of your way to try at least once. However, bison hamburgers will taste just like beef, so don’t waste your money on one.
Seeing as I never eat fast food, and pretty much only eat Ted’s bison burgers when I have a burger (it’s been a couple of years), I don’t think I need to read that at all.
They taste like beef, but the meat is quite a bit leaner, which makes it a somewhat more healthy option.
I generally loved the Ultimate Skinny Dip (no bun, served with a side of cottage cheese) and a side of broccoli, back when I used to go there.
The section on ground beef production applies to fast food, supermarkets and any restaurant that buys ground beef from the major suppliers. If you are sure that your burgers are made from steak ground at the restaurant, you will be fine. If, however, it might be made from ground beef, that book is instructive and scary. I like steak rare, but there is no way I would eat a burger cooked any less than medium.
To get to the punchline, you need the meat cooked to a certain temperature to kill off the nasties in the cow shit that contaminates ground beef.
A friend who who recommending the place to me got her rich dopey-looking guys crossed and was insisting to me it was owned by Donald Trump. She couldn’t explain why it was called “Ted’s.” This makes more sense.
There are none in CA, even today.
I would say just the opposite. Bison steaks tend to be a bit on the tough side, and bison burgers definitely don’t (or at least, shouldn’t) taste like Bos taurus beef. It’s the same sort of flavor, but much stronger, like beef concentrate.
Not exactly true. I can purchase beef or bison patties with any fat percentage I want. 80/20 or 85/15 are most common. Most restaurants serve 80/20. If you are concerned with the fat content, ask.