Well, this thread made me stop at Harvey's yesterday for a burger. Having
lived in the US and in Canada, I can honestly say there is nothing
equivalent in the states to Harveys. Not saying that they are anything
special, just different enough from the competition. In fact, ask most
ex-pat Canadians what they miss and Harvey's will be on the list (along with
Aero bars and decent beer .

The burger was the just fine, but it looks like Harveys has changed their
fries to good old generic frozen... bah. Half the reason for going there is
gone.


Bob


"TJ" > wrote in message
...
> On Wed, 15 Sep 2004 21:26:17 -0400, Steve Calvin
> > wrote:
>
> >
> >
> >Interesting post. How much do they charge for one up there?
>
> If my memory serves me right the regular Burgher is around 3.00
> Canadian (2.35 US appx) and the Big Harv I think is 4.00 Can.
> >
> >The "recipe" sounded good until I got to the "well done" part you lost
> >me. I'll go medium but not well but to each their own.
>
> I hear you. When I cook a rack shoulder or leg of Lamb, A Beef
> Tenderloin Roast, or Beef Tenderloin Steaks, Rib Eye Steaks, Prime Rib
> Roast.......I cook it as rare as possible......The meat is right there
> in front of you and nobody has messed with it.....at least in terms of
> what you see.....but Hamburgher? .....is basically ground meat that
> can contain all kinds of stuff...... Who knows what is in that
> assortment of meats that make up a hamburgher pattie? I am leary for
> health reasons to eat Burghers rare or medium......Do you eat your
> burghers rare and medium ?
>
> Even if Loblaws, Presidents Choice Prime Rib Burghers taste somewhat
> like Prime Rib.....and they are delicious......tasting good and being
> delicious with ground meat can be achieved in a lot of ways that might
> not always include elements that are healthy when undercooked......I
> think....That's why I suggested cook the Burgher well done ......just
> to be safe....
>
> TJ