sherribabee

Can BC's motto for Thursday be "We Decide, Then Report"? *snicker*

Nah...that would spoil all the fun!

This will happen Thursday the 8th, sometime between 4 and 5 pm. This is Fox News Channel, not Fox 5. In my area with RCN, it's channel 52. Any words of wisdom?

Who's to say all the folks who do the burger cookin' aren't already tracking our moves via eGullet?

Compact??!?!?!?

I'll bring noseplugs. Just in case. Has anyone figured out whether cooking a durian reduces the odor? Or is no one willing to go that far in the name of curiosity?

Welcome Shivon!

I wonder if it's possible for us to create sub-threads for specific planning and discussion of each place we visit. And perhaps keep this main thread for general burger discussion (venue suggestions and the like). Just a thought...cuz this thread is going to become incredibly long. I feel badly for any new folks who may want to join up, but feel intimidated by the existing 50 pages of discussion. That's a LOT to sift through (especially if they're BRAND new and don't know ho to get to the most recent stuff quickly).

I still have a question about the evaluation form. For example, when I was evaluating the Blue Smoke burger, I didn't find the meat very salty, so I rated it a 1 -- as in 1 is not salty, 5 is very salty. However, I don't particularly like overly salted meat, so if I were to evaluate this burger based on how I liked the degree of saltiness, I'd give it a 5. To the innocent bystander who is looking over our evaluations, what conclusion would they draw about the saltiness of this burger (and sloppiness and doneness and other subjective categories)? That it's very salty? That it's not salty at all? I don't really think they'd be able to tell, because I think we all had different ideas as to how to evaluate it. I think we should re-work the evaluation form a bit so we're consistent with our ratings. Perhaps something to this effect: 1.a. How salty is the meat? (1=not very salty, 5=very salty) 1 2 3 4 5 (this wouldn't count towards the point total - but would serve as a reference as to the relative saltiness of the meat as compared to other burgers we evaluate) 1.b. How do you like the saltiness of the meat? (1=didn't like, 5=liked a lot) 1 2 3 4 5 (this would count towards the point total)

Beef: it's what's for dinner!

I think we'll need to institute the nametag thing at our next BC meeting.

Elyse, have you received any emails yet? I missed the first part of the interview, but what I heard sounded great. Congrats!

So do we have to schlep out to Staten Island now?

Elysean Foods

So, we're having durian pie, right?

Here are the pictures from Blue Smoke. Out in front of the restaurant Our customized menu Elyse being interviewed by the Times Elyse being photographed Condiments galore Cheese crisps Hush puppies Burger presentation (well, not exactly...I had already started to add the illegal pickles ) My burger (I ordered medium and this is what arrived. I'm pretty sure I got Elyse's burger by mistake, but we didn't realize it in time to switch (I had already contaminated it with the pickles).) Suzanne and her birthday cake

Everybody chant with me: Durian! Durian! Durian!

I'm bringing my very inventive (and yet to be invented) potato pie. I distinctly remember experiencing a durian at the zoo in DC. One of the other panda people brought one on for a 'show and tell' exercise. It looked and smelled like something that no human being should be allowed to go near, but it tasted quite good.

Anyone from yesterday's BC who doesn't want their picture on here? I'm going to post the pics tonight. Just PM me if you don't want to be 'exposed'.

I wasn't raised in a grain-growing family, but whatever.

Confetti Cakes Her specialty cakes are AMAZING!

I'm in.

Mmmmmmm...pie.

I'll bring some chocolate chip cookies. Think they might let me in with a Texas Sheet Cake? I could bring that instead...since it's a birthday and all!

Giddyup, I'm in for the 3rd.