My roommate swears White Castle hamburgers contain liver. Does anybody know for sure?
Well, it depends upon the size of the rat their made out of. Large rat=no liver, small rat=liver. 
Next time you’re in the grocery, check the prices on ground beef and liver. Then ask your roommate why White Castle would mix in something that’s more expensive than ground beef itself.
“We got determination - bass and highs
White Castle fries only come in one size
What you see is what you get
And you ain’t seen - nothing yet”
Beasite Boys-Slow and Low
;j
I see your ;j, and raise you ;j;j:
“I love White Castle
cuz it’s the best,
But I fly a Fat Burger
when I’m way out west”
–Beastie Boys, The New Style
I can’t find anything on the WC website about ingredients, so perhaps someone with a box of them in their freezer can help out?
What do they do to the meat to get it like that? It’s almost as if they grind it and mix it into the consistency of paté or something.
Wht do they do to the meat to get it like that? They pray to special Gods, and their prayers are answered.
Man, I love me some White Castle.
Know among the cognoscenti as “elephant scabs.”
I can think of a foodstuff from the South’s White Castle equivilent, Krystal, that’s much better than the white castle burgers, and much more likely to contain ickey annimal bits. Their Chili Cheese Dogs are about 2 inches long and as a kid their were ambrosia as far as I was concerned. But between the hot dog and the chili, you had no clue what you were eating.
The thing about Krystals (or “Grease-tals” as some like to call them) is that you have to eat them while they’re hot. When they get cold, the grease congeals into a gelatinous goo of pain and misery.
Wow, I never thought I would meet someone who ACTUALLY likes White Castle. Around here, it’s pretty much the worse food you can find…including school food, hospital food, jail food, etc. I used to love it as a kid, but it doesn’t do anything for me anymore.
Here in Chicago, we call 'em “sliders,” because the greasy coating makes them slide right down your throat. Most people I know won’t eat them sober. I do about once every 10 years, once I’ve finally rid my brain of the memory of the last experience.
The thought of White Castle hamburgers almost makes me wish I were a Yankee again. Right on the corner of Eight-Mile and Gratiot in Deetroit stands one of those wonderful edifices of culinary delights – absolute ambrosia.
Ring, You’re only acouple of hours from Krystal kountry. The next time you get the craving , you should just hop in a car a drive south into Georgia until you find one. They’re everywhere down there, and as near as I can tell the sliders there are the same as the sliders you get at White Castle.
Sorry - guess I’m weird - I love white castles! Unfortunately, I have to get my fix via the grocer’s freezer, as there are no white castles within about, oh, a thousand miles or so.
I was raised in NW Indiana and pretty much took them for granted and hardly ever had them. After living in Texas for the past 24 years, though, I eat more than my share when I go up to visit. The ones they sell here at the local grocery store just aren’t the same. I do remember that way back when, the only time we had them was after drinking. But, of course, I hardly (no, not hardily) drank.
Sorry, but Krystals don’t have the holes in them that White Castle’s do, and there’s something not quite the same about them. Not that Krystals are horrible, but they ain’t White Castles. Ring, we got’s WC in Nashvegas, so you could take a spin up this way and get ya some.
From this page: http://www.whitecastle.com/feed/feed_taste.html
Just beef, no liver.
I started this gosh darn thread. I like White Castle like a good friend. After a few beers, I love, love, love White Castle, like I love a woman with whom I do not wish to face in the morning. My roommate also likes White Castle, but he insists 100% beef also includes miscellaneous internal bovine organs.
Through microscopic evidence, I’ve already proven White Castle onions are really onions, and not chopped cabbage marinated in onion juice. (!!!) Good gosh, where did he get that idea?
Thank you all, especially peepthis and AskNott, for your replies so far. I think I’ve opened a gold mine here. Or maybe a lead mine?
I still need something to tell my roommate.
In the US, if the label says “100% Beef,” it has to be all muscle meat. No organs, no lips, no snouts, no turnips, no soy. Just muscle meat. White Castle cooks the onions and the beef together, and, during the final phase, puts the bun on top and covers the whole grill for an onion-y steam bath.
I’ve never worked there, but I’ve eaten there enough times to watch the process many times.