Burger helper

[tammylc]

Another drive thru user here. I was going to go down early before traffic got insane, but that plan fell apart. But I braved the game day traffic anyway and called my order out the window of my car.  I was worried about tying up traffic, so I drove around the block and came back for a pickup.

Mighty fine burger. Mighty fine. Although i wanted some lettuce, tomato and mayo. That would have made it perfect.  I was going to eat half and save the other for hubby, but somehow it didn't make it back to the house...

When's the next game? I need my fix...

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Thank You!

The next game is 11/17/07 at high noon. We will be out there early...about 8:30-9:00. We are saving the Let, tom and Mayo for the establishment.

I think you were the young lady that orderd the kosher frankfurter as well. I would love to earn a spot on your food blog so I will keep working at it

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Yes, that was me. And this "young lady" turned 35 today, so she certainly appreciates the "young" comment.

I didn't mean the comment about lettuce/tomato/mayo to be a criticism - i was happy to take what i could get via the drive-thru.

I'm hoping to be back on the 17th with another foodblogger in tow - sharing the love.

[Magus]

Another drive thru user here. I was going to go down early before traffic got insane, but that plan fell apart. But I braved the game day traffic anyway and called my order out the window of my car.  I was worried about tying up traffic, so I drove around the block and came back for a pickup.

Mighty fine burger. Mighty fine. Although i wanted some lettuce, tomato and mayo. That would have made it perfect.  I was going to eat half and save the other for hubby, but somehow it didn't make it back to the house...

When's the next game? I need my fix...

←

Thank You!

The next game is 11/17/07 at high noon. We will be out there early...about 8:30-9:00. We are saving the Let, tom and Mayo for the establishment.

I think you were the young lady that orderd the kosher frankfurter as well. I would love to earn a spot on your food blog so I will keep working at it

←

Yes, that was me. And this "young lady" turned 35 today, so she certainly appreciates the "young" comment.

I didn't mean the comment about lettuce/tomato/mayo to be a criticism - i was happy to take what i could get via the drive-thru.

I'm hoping to be back on the 17th with another foodblogger in tow - sharing the love.

←

I see a Scoripo as well... Well HAPPY BIRTHDAY!!!!!

and may you live as long as you want... and never want as long as you live!!

Edited October 30, 2007 by Magus (log)

[Magus]

Thanks to everyone This thread has reached a great number...13!

[buffy]

Kudos on getting your blog/website up and running.  Those screen shots of the Big 9 are great, no need to apologize for your photography.  Magus, since you're blowing up big time, maybe it's time to consider an east coast location--DC/northern Virginia PULEEZE.   I could really use a Big 9 with a chocolate malted, if you do those, about right now.  Why? Easy: New England Patriots - 52, Redskins - 7.  Oh the humanity................ 

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I totally agree with you about expanding....but why not think outside the box and expand internationally....Hiroshima to be exact. It is very painful for me to read this thread, and to top it off, the pictures make me want to cry. I so miss a good burger. I have been following this thread for a long time and I think it is fantastic what you are doing.

[prasantrin]

I totally agree with you about expanding....but why not think outside the box and expand internationally....Hiroshima to be exact. It is very painful for me to read this thread, and to top it off, the pictures make me want to cry. I so miss a good burger. I have been following this thread for a long time and I think it is fantastic what you are doing.

←

What a good idea! International expansion! Except of course you should come to the Kansai area first--there's pretty much nothing in Hiroshima!

Magus--I'm so happy that you're doing so well with your burger operation. I think it's good that you've started "small" (like those line-ups are small!), so you can really get a feel of what you need/want (and what your customers want/need) before opening your other location. You're getting used to the demand, the crowds, etc. etc. With all this experience, when you expand it will be with ease!

[Kbear919]

magusgood work just wondered...

what are your prices?

How many ounces is each burger patty?

your still using the frozen ones right?

[ermintrude]

Have you seen this http://www.bbc.co.uk/food/recipes/database...ger_87366.shtml

The perfection series is as mad as a bag of frogs for "normal" people but there are interesting things you can use.

[MarketStEl]

Kudos on getting your blog/website up and running.  Those screen shots of the Big 9 are great, no need to apologize for your photography.  Magus, since you're blowing up big time, maybe it's time to consider an east coast location--DC/northern Virginia PULEEZE.   I could really use a Big 9 with a chocolate malted, if you do those, about right now.  Why? Easy: New England Patriots - 52, Redskins - 7.  Oh the humanity................ 

←

Sorry, diva, but the 'Skins stink this year. Almost as bad as the Iggles stink this year.

I totally agree with you about expanding....but why not think outside the box and expand internationally....Hiroshima to be exact. It is very painful for me to read this thread, and to top it off, the pictures make me want to cry. I so miss a good burger. I have been following this thread for a long time and I think it is fantastic what you are doing.

←

What a good idea! International expansion! Except of course you should come to the Kansai area first--there's pretty much nothing in Hiroshima!

Magus--I'm so happy that you're doing so well with your burger operation. I think it's good that you've started "small" (like those line-ups are small!), so you can really get a feel of what you need/want (and what your customers want/need) before opening your other location. You're getting used to the demand, the crowds, etc. etc. With all this experience, when you expand it will be with ease!

←

Okay: You've got requests to add outlets in Washington, Hiroshima, Kansai -- and now Philadelphia. I'm sure burger lovers in other cities will be clamoring for No. 9 stands soon.

Methinks it's time you considered franchising! Of course, that means you'd have to open a "Number Nine University" to make sure your franchisees know how to maintain your high quality standards. As a willing franchisee, I'd then have a built-in excuse to travel to Ann Arbor.

Until then: Could you use a publicist willing to work via telecommute? I know how to work both the English language and a roomful of reporters, and my rates are very reasonable. For you, I really would work for food. Shipping my pay to Philly might present some logistical problems, though.

[divalasvegas]

Why am I'm not surprised Sandy that the wretched stench of the Mighty 'Skins has wafted all the way to Philly? Alas, they seem to find a way to break my heart every season.

But back to the topic at hand, it's official: I'll be V.P. in charge of the DC/MD/VA franchises, while Sandy gets first dibs on the PA (and maybe even NY and NJ?) Number 9 empire.

Now all we need, other than investment capital and a business plan, is for Magus to create signature Sandy and divalasvegas burgers that reflect each of our scintillating personalities.

[Magus]

Have you seen this http://www.bbc.co.uk/food/recipes/database...ger_87366.shtml

The perfection series is as mad as a bag of frogs for "normal" people but there are interesting things you can use.

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WOW...That looks like alot of work. Sounds good...but looks like a lot of work.

[Magus]

magusgood work just wondered...

what are your prices?

How many ounces is each burger patty?

your still using the frozen ones right?

←

Prices...$3.00 for a burger or cheese burger.

$5:50 For a Big 9

Each patty is 1/4lb...

Pricing is subject to change.

Note: based on pre cooked patty weight. Not available in Hawaii or Alaska.

Edited November 2, 2007 by Magus (log)

[Magus]

Kudos on getting your blog/website up and running.  Those screen shots of the Big 9 are great, no need to apologize for your photography.  Magus, since you're blowing up big time, maybe it's time to consider an east coast location--DC/northern Virginia PULEEZE.   I could really use a Big 9 with a chocolate malted, if you do those, about right now.  Why? Easy: New England Patriots - 52, Redskins - 7.  Oh the humanity................ 

←

Sorry, diva, but the 'Skins stink this year. Almost as bad as the Iggles stink this year.

I totally agree with you about expanding....but why not think outside the box and expand internationally....Hiroshima to be exact. It is very painful for me to read this thread, and to top it off, the pictures make me want to cry. I so miss a good burger. I have been following this thread for a long time and I think it is fantastic what you are doing.

←

What a good idea! International expansion! Except of course you should come to the Kansai area first--there's pretty much nothing in Hiroshima!

Magus--I'm so happy that you're doing so well with your burger operation. I think it's good that you've started "small" (like those line-ups are small!), so you can really get a feel of what you need/want (and what your customers want/need) before opening your other location. You're getting used to the demand, the crowds, etc. etc. With all this experience, when you expand it will be with ease!

←

Okay: You've got requests to add outlets in Washington, Hiroshima, Kansai -- and now Philadelphia. I'm sure burger lovers in other cities will be clamoring for No. 9 stands soon.

Methinks it's time you considered franchising! Of course, that means you'd have to open a "Number Nine University" to make sure your franchisees know how to maintain your high quality standards. As a willing franchisee, I'd then have a built-in excuse to travel to Ann Arbor.

Until then: Could you use a publicist willing to work via telecommute? I know how to work both the English language and a roomful of reporters, and my rates are very reasonable. For you, I really would work for food. Shipping my pay to Philly might present some logistical problems, though.

←

First I have to open the first spot. Somewhere down the road Franchising sounds like a good idea but I have mixed feelings about franchising...I dont want cookie cutter...I think I would like each place to have its own personality.

You know what....that idea is now embeded into my mind. I will look into it.

I also like the name "the nine spot" it sounds like it could be a place of destination anywhere we decide to touch down.

But for now...I will stick with No.9

Edited November 2, 2007 by Magus (log)

[Kbear919]

Have you seen this http://www.bbc.co.uk/food/recipes/database...ger_87366.shtml

The perfection series is as mad as a bag of frogs for "normal" people but there are interesting things you can use.

←

WOW...That looks like alot of work. Sounds good...but looks like a lot of work.

←

the big 9 has 2 patty's? and bacon?

is that right?

what kind of buns are you using?

[tammylc]

Hey Magus, way upthread when you were talking about fries, you said that no one else in Ann Arbor is serving fresh cut. Which isn't true. If you haven't had a burger and fries at Zingerman's Roadhouse, you need to - they are good. Expensive, but good. Other places with good fries are Red Hawk and the lunch counter at Monahan's Seafood in Kerrytown.

[Magus]

Hey Magus, way upthread when you were talking about fries, you said that no one else in Ann Arbor is serving fresh cut. Which isn't true. If you haven't had a burger and fries at Zingerman's Roadhouse, you need to - they are good.  Expensive, but good. Other places with good fries are Red Hawk and the lunch counter at Monahan's Seafood in Kerrytown.

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Hey Tammy...thank for pointing that out for me. I should have made it clear that I was speaking of "burger places". I dont like badmouthing ofther establishments but IMHO...Zingermans is overpriced and overrated. There is no reason why a hotdog should cost $5.50. I know Bodegas in New York that would make Zingermans bread taste like Tastee bread...but thats just me. Red Hawk...well they fell off a long time ago. They are in a high rent district and as prices go up they made up the bottom line by decreasing portions and charging more for it. I pay close attention to these things. Now I have never been to Monahan's so I will have to check that out. Now...sidetrack in Ypsilanti puts out a darn good product. I even liked their sweetpotatoe fries with the sauce...now that was some good eating!

All of the places that serve burgers in this area get their burgers from one place. While the guy was bragging...he let me see the invoices. I found this out when I was in the market for meat. I decided against this establishment because they are too loose with their lips. I cant have that.

[Magus]

Have you seen this http://www.bbc.co.uk/food/recipes/database...ger_87366.shtml

The perfection series is as mad as a bag of frogs for "normal" people but there are interesting things you can use.

←

WOW...That looks like alot of work. Sounds good...but looks like a lot of work.

←

the big 9 has 2 patty's? and bacon?

is that right?

what kind of buns are you using?

←

The big nine with bacon is something that is comming, but it does have two patty's.

for now I am just using regular buns.

All final decsions on the food choices and mixtures will not be made public...only tasted.

[tammylc]

I know there's a wide range of opinions on Zingerman's, and I'm not going to argue with anyone's opinion on that one. But their fries are darn tasty, is all I'm saying.

[Magus]

Fries.

Getting back to what tammylc was saying about fries. Fries are a animal all in its own. From all of the research that I have done...putting out a Fantastic Fresh French Fry...(sorry for all the F's) is a science that I am finally pinning down. A great french fry starts with getting a great raw product, storing, handling, cooking...all are important to the process.

Soda

I am also formulating my own soda. This process is almost done. I am just debating on bottle or tap.

Also...I now have a computer program that can reverse engineer any sauce or product. The only downside is that when the conversion comes out...it is for mass production.

This thing can do sauces, rubs, icecream and anything liquid.

[Kbear919]

"Also...I now have a computer program that can reverse engineer any sauce or product. The only downside is that when the conversion comes out...it is for mass production. "

If you have a spare minute can you plug in Coca-Cola and let me know the reverse engineering on this...

Did you get a hold of a stealth probe which allows you to do this?

[Magus]

"Also...I now have a computer program that can reverse engineer any sauce or product. The only downside is that when the conversion comes out...it is for mass production. "

If you have a spare minute can you plug in Coca-Cola and let me know the reverse engineering on this...

Did you get a hold of a stealth probe which allows you to do this?

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Well, I dont like Coke...More a a Pepsi kind of guy...unless its with 151, then there is no sub for coke. The tricky part is the "Natural Flavors" That could be anything. But with say...Ice cream...its lets you know the combonations of things that were used and what could be used to get the same tast. Its also based on the Nutrition Facts lable on the product.

Now it cant do like a package of cookies...but a 5gal tub of ice cream...that it can do because there is enough product there to get a good sample of a batch....but this is somthing I will use wisely....dont want to go around "tasting" like someone esle.

Edited November 5, 2007 by Magus (log)

[Magus]

Deserts:

I can say that I will have DEEP FRIED APPLE PIES!!! cooked when orderd.

I cant claim this one...came from my grandma passed down thru my mom.

Thinking about :Bananna Pudding and or Fresh baked Cookies.

Edited November 5, 2007 by Magus (log)

[CaliPoutine]

I know there's a wide range of opinions on Zingerman's, and I'm not going to argue with anyone's opinion on that one.  But their fries are darn tasty, is all I'm saying. 

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Zingerman's is expensive. But its Good!!( I'm not talking about the burger's since I've never had one) You pay for quality ingredients. End of story!!

[divalasvegas]

Well, I dont like Coke...More a a Pepsi kind of guy...unless its with 151, then there is no sub for coke. The tricky part is the "Natural Flavors" That could be anything. But with say...Ice cream...its lets you know the combonations of things that were used and what could be used to get the same tast. Its also based on the Nutrition Facts lable on the product.

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YOU DON'T LIKE COKE !? Seriously, do the the big boys, Coke and Pepsi, not allow businesses to offer both by tap? I always see either or, but never both. BTW, good luck on creating your own signature soda.

As for this:

....but this is somthing I will use wisely....dont want to go around "tasting" like someone else.

Since I am a proper lady, I will refrain from making any off-color comments about that statement.

[Magus]

Well, I dont like Coke...More a a Pepsi kind of guy...unless its with 151, then there is no sub for coke. The tricky part is the "Natural Flavors" That could be anything. But with say...Ice cream...its lets you know the combonations of things that were used and what could be used to get the same tast. Its also based on the Nutrition Facts lable on the product.

←

YOU DON'T LIKE COKE !? Seriously, do the the big boys, Coke and Pepsi, not allow businesses to offer both by tap? I always see either or, but never both. BTW, good luck on creating your own signature soda.

As for this:

....but this is somthing I will use wisely....dont want to go around "tasting" like someone else.

Since I am a proper lady, I will refrain from making any off-color comments about that statement.

←

HA, HA, HA!...now THAT WAS FUNNY!!!

My side hurts after that one.

I will serve Coke but it is something that I would concider my bottom shelf soda.

I like the idea of having my own. It's just he type of person I am.

[SundaySous]

Ya know what would set you apart from the heard would be something as close to a soda fountain as you could get. It's all syrup (what is used in the dispensers anyway) and "sparkling" water. How many places can you think of that will mix that in front of you?

How about "phosphate sodas"? Steak & Shake maybe.

I'm not sure but I would think you could even make a diet coke this way.

I aways wondered what a Coke and mango syrup would taste like. *Runs off to Trade Mark it*