elyse

Okay, where do we find out about auctions?

I thank you.

I'll be doing that after the market closes. I just don't really have time to do that now. I'm going to work on the markets here in the city. I want to have a good gameplan under my belt before I present myself to them. Organic, regional, slow, bla, bla. Help? Aside from that, when I get my mixer, I'll try to get into Zabar's, Balducci's, Grace's, Citarella....

The brewer's yeast I've put on popcorn tasted exaxctly like brewer's yeast. I stopped doing that pretty quickly.

I love you.

So that's the second rule of Burger Club? Wait, which is the first rule? Is it not to talk about Burger Club, or is it that there's NO FUCKING BIG NICK'S? This is really peeving me.

If you like the Blue9 burger, than I think you will really like the hamburgers at Burgerjoint (in the Parker Meridian hotel, NOT Big Nick's). They are $5 for a cheeseburger and fries are $1.50. Soon after Levine's NYT article came out I did a tasting of Burger Heaven, Burgerjoint and Blue9, and concluded that Burgerjoint was my favorite. I did like Blue9, though. R Washburn, it's not Big Nick's. EVER.

Surely you jest.

What's scary?

Okay, who likes charting things? Not it!

We just order a side of bacon so we can eat all by itself. Quite frankly, I think the burger would take away from the flavor of the bacon, and we can't have that, now can we? Smart girl.

Club.

$$? As a room service order it was $34, but I assume it would be a lot less if available at the bar. I'll go if you want to pay for me.

Wait. What do you mean we can't have bacon? Bacon COMPLEMENTS a good burger, but IMHO doesn't DISTRACT from the quality of said burger. Copied: I guess I'm a purist. I always cut my burger in half, take a corner bite, and if necessary dunk it in ketchup with each bite. It's kind of hard to tast the burgerieness with layers of flavors on it. If people want to order their burger with boursin, back bacon, tripe, pizza sauce, trotters, pickles, and turkey stew, that's fine, but PLEASE take your first bite plain. I'm copying this to the other thread. (I guess that was redundant...?)

I guess I'm a purist. I always cut my burger in half, take a corner bite, and if necessary dunk it in ketchup with each bite. It's kind of hard to tast the burgerieness with layers of flavors on it. If people want to order their burger with boursin, back bacon, tripe, pizza sauce, trotters, pickles, and turkey stew, that's fine, but PLEASE take your first bite plain. I'm copying this to the other thread.

yea, whaddya do during the cold season? you should start diversifying your clientele. Splain? Well, when I'm expecting it to be THAT cold I wear enough clothing for three people. It's just the first day of cold I happened to be standing outside for 7 1/2 hours. Unbelieveably shitty hot chocolate from the diner too.

you should have seen her, errrrr, cookies. Like you were there.

$$?

Well I'm getting mustard on my burger (the plain mustard), I don't care what the rules are. And PICKLES. Who eats burgers without pickles for chrissake? And cheese. And a little onion. And maybe some S&P. Can I have a Burger Club title too? Like VP in charge of Monkeywrenching or something??? If you're eating mustard and pickles on burgers, you're DEFINITELY VP in charge of monkeywrenching!

SHUT UP!

AND to clarify: Bacon is fine on a burger. Boursin is fine on a burger. But for the purposes of Burger Club, they cloud the issue and distract from the burger.

Bacon is fine on a burger. Boursin is fine on a burger. But for the purposes of Burger Club, they cloud the issue and distract from the burger. I can accept onion. It's all about the burger.

I am copying this from the Philadelphia thread: As president and CEO of Burger Club, I feel I must interject. Burger Club does not does not allow toppings that detract from the burger. Cheese is allowed. Boursin is not. Ketchup is allowed. Parma ham is not. It's about the burger. I will probably have to pass on the Philadelphia burger quest. Plus, if I go it would be for cheese steak.