On Jul 20, 9:05*am, blake murphy > wrote:
> On Sun, 19 Jul 2009 18:50:57 -0500, JERRY wrote:
> > "Sqwertz" > wrote in message
> ...
> >> Ingredients:
>
> >> Toasted Onion Kaiser Roll: $.33
> >> 1/3 lb home-ground brisket: $.28
> >> 2 slices of HEB premium, thick sliced bacon $.40
> >> 1 thick slice of Finlandia Munster Cheese: $.17
> >> 1 pickled jalapeno, sliced thin: $.03
> >> Sriracha mayo and ketchup: $.04
>
> >> Method:
>
> >> The bacon was cut in half to facilitate cooking and assembly. The
> >> burger patty is one of 12 I ground from whole brisket and froze last
> >> week. It was cooked from frozen state at the same time and in the
> >> same pan as the bacon (I'll have to do that more often). *The
> >> jalapeno is sliced thin and placed on the burger and under the
> >> cheese for the last minute of cooking. *The sriracha must be mixed
> >> with the mayo before spreading on the toasted bun.
>
> >> Results:
>
> >> Time to cook, assemble and clean up after this this "goremay $100.00
> >> Burger" (the only kind Sam will eat [sic]): 11 minutes.
>
> >> Cost of this $100.00 goremay Burger : $1.25.
>
> >> Tastewise: *You won't get anything this tasty from a drive thru.
>
> >> My only regret is that I didn't make 2, or make it a double (which
> >> would have only taken 1 minute longer).
>
> >> Compare this to running out and grabbing a Quarter Pounder W/cheese
> >> for $2.39 +tax and the choice is pretty clear.
>
> >> -sw
>
> > Steve, any kindergartener will tell you that burger won't taste as good as
> > one you'll pay $100 dollar's for at a gourmet restaurant.
>
> > And my personal opinion is it won't taste as good as a quarter pounder.
> > Mcdonald's knows how to cook a damn good burger or they wouldn't be in
> > business all those year's.
>
> i have no doubt that *you* could not make a better burger than mcdougal's..
> but steve is not an idiot.

Steve authors the Jerry posts. It's one of his hobbies.
>
> blake

--Bryan