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Burger Club

elyse

By elyse
in New York: Dining

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sherribabee

sherribabee

Posted
Posted
Quick recount, since I'm getting ready to make the rezzy at Blue Smoke for Saturday, 1/3/04, at 1:00pm:

elyse

SuzanneF + HWOE

alacarte

Blondie

johnjohn

laurelmilan

Picaman

MHesse

and, we hope, Dave the Cook and some or all of his crew.

as of 12/16, 2:24pm.

If I left you off, I apologize. Please post on the thread.

I'm in.

Sherri A. Jackson
Suzanne F

Suzanne F

Posted
Posted

elyse

SuzanneF + HWOE

alacarte

Blondie

johnjohn

laurelmilan

Picaman

MHesse

forkAndPen

sherribabee

SobaAddict70

and, we hope, Dave the Cook and some or all of his crew.

as of 12/27, 10:14pm

Have not made the reservation yet, but I will maybe tomorrow, for, what, 16? That gives us a little wiggle room (which we could have used in a few of the places we already hit). (If anyone will need to cancel, there will still be time. But I hope no one will.)

'K?

elyse

elyse

Posted
  • Topic Starter
Posted (edited)

To date, we've always had too few people showing up, but I'll leave it to you.

Someone remind me to make gingersnaps.

Edited by elyse (log)
picaman

picaman

Posted
Posted
By the time I develop symptoms, I won't know whether it's natural, mad cow, or other remnants of my shady past. I say damn the torpedos, full steam ahead.

Indeed.

:laugh:

Jamie

See! Antony, that revels long o' nights,

Is notwithstanding up.

Julius Caesar, Act II, Scene ii

bio • website

Suzanne F

Suzanne F

Posted
Posted

I'm really busy this week working on deadline, but can someone call Blue Smoke and ask them about their beef supply? I'd bet they grind the meat themselves. So the only question really is where/who do they get their beef from, and is the source one that does not feed the cattle illegal feed containing animal parts.

(I have feeling that BS would use safe meat, but if anyone is really concerned, ask them.)

elyse

elyse

Posted
  • Topic Starter
Posted

In case anyone does want to call and see where their beef comes from, you may want to read this.

Wendy's, Taco Bell, and other food suppliers prohibit the use of "downer cattle" in their burgers. Downer refers to older, falling over, or possibly diseased cattle. They also prohibit meat produced with AMRS, known as Advanced Meat Recovery Systems . AMRS scrapes cattle bones to produce more recoverable tissue (meat) and has a much high probability of including nerve tissue endings in the finished meat / burger product.

McDonald's, and several of the major institutional producers (ConAgra, Montfort, for example) appear to allow AMRS sourced meat in their burger stream. They haven't said they don't permit it, as Wendy's has done.

Hope this helps.

Suzanne F

Suzanne F

Posted
Posted
Suzanne, have you called with the reservation?

Not yet. I'm waiting a little longer to see the reactions. But when I do, I'll probably make it via OpenTable, which is easy to modify (and I can include a message about our "special needs" :wacko: )

R Washburn

R Washburn

Posted
Posted
I was wondering specifically about those of us doing the BC thang. I mean should we make our decisions of destination based on freshly chopped meat or anything? Avoid certain places entirely? Damn the torpedos?

I think we are something like a million times more likely to either choke to death on a burger or succomb to pathogenic E.coli then get BSE.

Suzanne F

Suzanne F

Posted
Posted

elyse +1

SuzanneF + HWOE

alacarte

Blondie

johnjohn

laurelmilan

Picaman

MHesse

forkAndPen

sherribabee

SobaAddict70

Lurker

JosephB

Mr. Cutlets

and, we hope, Dave the Cook and some or all of his crew.

as of 12/30, 1:45pm

That's 16 who at one time or another said K. Plus an unknown number of DtC maybes.

Rachel Perlow

Rachel Perlow

Posted
Posted
Blue Smoke for Saturday, 1/3/04, at 1:00pm

Damn, we would have been able to make that one except for a relative's engagement brunch/party. Hmm, maybe it would be an excuse to leave early? :raz:

Suzanne F

Suzanne F

Posted
Posted

The reservation has been made for 16 -- but I warned them we might end up being more. So long as I have a reasonably accurate count by Friday, all will be well.

Happy New Year to all!

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