What's the best burger you've ever had? - Page 3 - PeachParts Mercedes-Benz Forum

Jim B. · #31 07-31-2014, 10:33 PM

There used to be a great place in San Francisco called Joe's Cable Car "We grind our own fresh chuck daily since 1965" - and they really did.

It was out towards the obscure Excelsior neighborhood way the hell out Mission street near where highway 280 went underneath, and we locals loved to go there for a real treat sometimes.

It may have closed though in the last few years, I have been away from the City for almost 10 years now.

It won a lot of awards and most San Franciscans are VERY picky about what they eat.

If it is gone today, I'd probably try Max's either at the Opera House Café on Van Ness by City Hall, or the downtown one at 5th and Mission.

Jim B. · #32 07-31-2014, 10:37 PM

Quote:

Originally Posted by earl orchard

a Mcdouble from micky d's

bad boy!

John Galt · #33 07-31-2014, 11:38 PM

Quote:

What's the best burger you've ever had?

One I cooked myself. Moose, bison, elk, caribou, deer, free range grass fed beef, all make the best burgers, especially when topped with fresh lettuce, tomatoes, and onions from the garden.

INSIDIOUS · #34 08-01-2014, 01:06 AM

Quote:

Originally Posted by elchivito

Goat meat makes up nearly 3/4 of the red meat eaten world wide. Chevon is extremely lean, not unlike venison or elk. I add beef or pork fat to it when grinding it. Very tasty, a little like very very mild lamb, but without the lanolin rich fattiness. Not that there's anything wrong with that. I eat more sheep than goat. Only because my sheep are my bread and butter, my goats are my babies.

That surprised me, so I googled it. FAO's Animal Production and Health Division: Milk & Dairy Products Sowwy

Skippy · #35 08-01-2014, 06:40 AM

I've had goat in curry form a couple times, as well as the birria from Taqueria Fuentes here locally. It sounds like my hypothesis about it also being good burger meat has been proven correct.

TX76513 · #36 08-01-2014, 09:32 AM

BGR aka The Burger Joint. Ya its a chain mostly centered around the beltway and VA but that's a damn good burger.

Stretch · #37 08-01-2014, 09:46 AM

I once had a bison burger in maine...

...it was OK

elchivito · #38 08-01-2014, 09:51 AM

Quote:

Originally Posted by INSIDIOUS

That surprised me, so I googled it. FAO's Animal Production and Health Division: Milk & Dairy Products Sowwy

Those are livestock head numbers. I didn't state it very well but was referring to the number of people who regularly eat goat meat. Chevon is a staple for over 70% of the world's population. The head numbers can be explained by the facts that in much of the world, total meat consumption is vastly lower than in beef dominant cultures and those cultures tend to get much higher yields from their livestock, wasting little or nothing.

elchivito · #39 08-01-2014, 09:53 AM

Quote:

Originally Posted by Skippy

I've had goat in curry form a couple times, as well as the birria from Taqueria Fuentes here locally. It sounds like my hypothesis about it also being good burger meat has been proven correct.

Due to it's extreme leanness, stewing and braising are common. I plan to serve Birria de Chivo at my funeral.

Jim B. · #40 08-01-2014, 10:14 AM

Quote:

Originally Posted by elchivito

Due to it's extreme leanness, stewing and braising are common. I plan to serve Birria de Chivo at my funeral.

( I am sure you meant to say "have it served" )

earl orchard · #41 08-01-2014, 10:32 AM

Quote:

Originally Posted by Zulfiqar

nothin beats it. And Ive lived on the stuff all my life. btw - any indian food being served in a buffet is not even 50% of what it should be. A good qorma is downright divine when prepared properly. There are about a dozen variety of daal too, but you need to do it properly.

My darling Mrs can make real authentic old recipe biryani - comparing it to buffet biryani is like comparing a clapped out Ford Pinto to a perfect Duesenberg.

my god man were are you at! i must learn the secrets of Indian food! about 6 years ago i thru out all my Indian food stuff, as every thing i tried was a huge train wreck and that stuff dont last forever, my white whale was korma and palak paaneer, i got the cheese close but could never get the spinach right, even with advice from a lady at our office in Chandigar!
it still was not anything like what you get in an Indian place, and yes you are right when you order off the menu its a bit better than what they put out on buffet. I have had some homemade biriyani (chicken)and it was the bomb! i heard that's like a l holiday time dish very time consuming to prepare

earl orchard · #42 08-01-2014, 10:35 AM

Quote:

Originally Posted by Skippy

I've had goat in curry form a couple times, as well as the birria from Taqueria Fuentes here locally. It sounds like my hypothesis about it also being good burger meat has been proven correct.

yeah i have had a goat curry or three, to me tastes like beef, i did not care much for the odd bones i tend to encounter in goat curry

Zulfiqar · #43 08-01-2014, 11:02 AM

Quote:

Originally Posted by earl orchard

my god man were are you at! i must learn the secrets of Indian food! about 6 years ago i thru out all my Indian food stuff, as every thing i tried was a huge train wreck and that stuff dont last forever, my white whale was korma and palak paaneer, i got the cheese close but could never get the spinach right, even with advice from a lady at our office in Chandigar!
it still was not anything like what you get in an Indian place, and yes you are right when you order off the menu its a bit better than what they put out on buffet. I have had some homemade biriyani (chicken)and it was the bomb! i heard that's like a l holiday time dish very time consuming to prepare

yes biryani is time consuming to make but its not that time consuming that it gets a holiday brand, I just had some last night, Time consuming items are nihari, kunna, shab daeg etc. - Shab deag - literally means overnight pot, it takes ages.

Palak paneer is not all that - infact palak gosht (gosht = meat) is sinfully good with some rice (not uncle ben - pure long grain aged basmati cooked to perfection)