next time i am down checking on the progress (or lack of) on the house, we have to meet there for lunch. i havent been there since before k.
I have ordered that one everytime at Bud's for the last 35 years, #4 with hickory smoke sauce. Da best. And the peach pies.
You're thinking of Steak Tartare. Kobe beef is from cattle that are raised in the Kobe region of Japan and fed a milk diet and given daily massages.
Damn skippy! I use low-fat ground beef for chili and such where you are going to end up skimming the fat anyway. But a burger tastes far better with the fat in it. I use 80-20, you get a lot of shrinkage when cooked, but the taste is great! I'd rather die from cheeseburgers than from stress. But one can only get good, ripe tomatoes for a month or two in the summer. I'll put a small bit of ketchup on a burger rather than a slice of that hard, tasteless hothouse tomato or the South American winter tomatoes that are picked green and "ripen" on the trip.
He sounds a little particular to me. I put tomatoes in a sandwich for texture. I don't even taste them.
Gotcha, but serious, little people with little hands massaging a cow? Tell me more. The thought of raw beef these days, hormone injected and all, kind of leaves an upchuck in my throat. The thought of growing tits over a burger is just a little hard to swallow. I did have a Kobe burger (cooked medium) in a place which offers it raw, however the extra 4 bucks didn't cause any revelations. Their seasoned fries were well worth the tip though. I like a big fat chili cheeseburger from Carl's Jr. right now. It is the kind of burger you can geaux barbaric on and not feel guilty for looking like a pig.
