gerald

with 5 days to go we have over 900 entries to contest. Good luck to all the egulleters that have submitted entries.

Power Outtage was brutal for the quick service, no lights, no dice, by the time we were turned back on ( literally) the rush was gone like a 2 cent whore at the end of a shift.

Over 600 submissions to date still a couple of weeks to go. Some excellent submissions, some, not so much. But all very interesting. Had one person email for clarification half a dozen times on the exact rules, to give me a burger that substituted back bacon for bacon. Had one that said we should use a gingerbread pudding bun, but i told neil he should try it first. REALLLY! no not really.

anyone that gives the correct handshake between 5:00 and 5:00 and 30 seconds gets a free burger I figure it should take that long to get the hand position right.

personally, i like fresh from the oven nats. Amadeus (although the crust is superthin it still holds up) and mokis on dunbar. Crust has to be crispy with that slightly dusty feel to it, yet chewy when connected to the sauce. Cheese has to be slightly salty but not so much that you feel parched afterwards. sauce has to have a flavour tang to it, not an unripe tomato acid tang, a pepper, seeds removed, oregano and sweet basil tang. Toppings have tobe proportioned right and cut to bite size, if i have one more piece of pizza that has salami the size of elephant ears on it, i'll snap. Its never fun to take a bite have the salami come off and slap your chin with a moulton combo of cheese and sauce.

The best palces i've ever had pizza were, paesano's in toronto, papa ceo's in toronto and the pizza place i used to go to when i was a kid in hempstead new york ( the name i don't remember). One of the big issues we have here is the water. Because we deal with soft water (the type of water that makes you feel as if you never really get the soap off of you in the shower) its hard to get that pure crust, it tend to come out chewy, so the result is that most pizza places use a greased pan to crisp it up. Its the same issue for bread. lets compare toronto Vancouver hard water soft water sleat whipping winds snow brutal cold flat lands ass stinking hot summers maple leafs oh well guess i'll have to stay in the shower a little longer and live with a 90% perfect pizza crust

You heard right, we will be opening in fraser heights in the new year. 160th and 108th

What? You who brought the Elvis Sandwiches to the White Trash Party... is this a case of the pot calling the kettle black?! ← Okay - that was strictly social anthropology... now if Gerald had added marshmellow fluff... that would push it into yummy land! ← should i consider that your entry

Thursday am breakfast tv, city tv, see some of the more interesting entries. I'll be cooking from 6:45-8:30

158 entries, of all types some great sounding ones and some, not so much

Kanke, but I think I owe you a couple of cleansing ales

15 entries so far, a few from egulleters and a couple from bloomington indiana and 1 from my 4 year old daughter ( but i explained that i can't put the filet o fish on my menu) edited for colour

I worked for a company that had a great christmas party in yaletown at amarcord, the interesting thing was that we were all given overnight bags as presents. Which coincidently came on the heels of the completion of a goal setting course (you know the course, how to set goals and achieve them). Damned if almost every one of the managers didn't use the bag to empty their lockers when they quit to pursue their goals. the moral of the story, don't give your staff subliminal messages edited for colour

To answer a couple of questions 1. multiple entries are allowed 2. the budget is simple, if you want your burger to sell don't create one that is going to cost 12.00 to make.

it doesn't appear that they have it trademarked, and they don't offer the contest to canadians. but i will keep you posted thnks

Lee's at GI Honeys at Deep Cove Mollys (I think) Niagara on The Lake, ontario for the long johns

contest rules and submissions The rules are simple, come up with the best burger recipe and we will put it on our menu for one year, named after you! no viagra laced burgers allowed ( I can see it now, the boner burger, it keeps you going all night) BTW that was an actual suggestion by a teammate of my partner. edited for clarity

We are happy to announce that we have opened our Vera's burger Shack UBC location 2188 Western Parkway, Open for now from 11 to 11 604-221-8372 It is licensed serving R and B red devil ale and Granville Island LAger, Further if you are looking to watch a game check out our 42 inch plasma screen. Hope to see you there

sorry about running out 768 burgers in 6 hours we know for next time. I would like some feedback though because those burgers were 4 ouncers, what did you think should we offer them as an alternative?

I Know fish cafe will be there cooking, how many people are expected to attend

We will be cooking 4oz vera patties at 3bucks a pop

fish cafe or go fish

FYI the fish taco's are only on special right now at fish cafe, hopefully they will make it on the menu, also, my wifes halibut ws excellent, and the calamari very good

Hi Guys Finally got a chnce to try go fish and their version of the fish taco. While the flavour was good I did not like salmon as the choice of fish, too fatty to get a good crust going, one of the elements that make a fish taco so tasty is that slightly charred crispiness, the slaw that they add to the taco IMO muddys the water, reduces the crunch quotient. Their was too much flaccidness in the taco, I am also a traditionalist when it comes to slaw, i found the asian spike to the slaw to be off course, flavour was good , just not my cup of tea. Conversely, I was at fish cafe last night and had fish taco's there, awesome, simple, ling cod ( i'm pretty sure on that) seared crispy, actually as one big piece which when presented looks formidable (used to the cantina style of chunks), plain cabbage with a little squeeze of lime, crema. The only thing I didn't like was the fruit salsa in it (which was very good, just not my cup of tea), the fries while frozen were pretty good. Haven't been to lolita's yet , but based on the line ups i should be able to wedge myself in sometime in 08 cheers

no price yet, stay tuned