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Are condiments (ketchup, mustard, mayo, aioli, etc.) necessary for burgers?
- ipsedixit Mar 26, 2011 12:01 PM
Y'know, burgers ... the good kind. Freshly ground, good quality cuts of beef. Not fast-food burgers in other words.
No ... is what I say.
I don't like condiments when I have a really juicy burger that's just freshly ground, hand formed, loosely packed, and cooked to just this side of medium rare.
I don't need fancy housemade ketchups (even though I love me some ketchup on just about everything else), nor do I need salsas, mustards, mayo, etc.
They just get in the way.
Consider me silly, but will dip an expensive burger in ketchup sometimes, other bites plain.
re: linguafood
That is funny, the good ones l do skip the cheese.
re: arktos
What does the bun have anything to do with it?
re: ipsedixit
I had a friend in high school whose mother made us the most delicious cheeseburgers! Not gourmet, but here's what she did:
Fried burgers in a skillet, then placed a slice of cheese, the top half of a buttered onion roll from the grocery store, then the bottom half on top of that, face up. She put the lid on and the cheese melted, the bun steamed. I'm telling you, those burgers were delicious. No ketchup or anything else added. The bun was a big part of it, I always thought. Haven't had one like that in many years. :)
re: ipsedixit
The bun is easily 25-30% of the taste of the burger. Try buurgers with a regular bun, onion roll or potato roll, maybe even a seasme seed bun. Each changes the taste of the burger greatly.
re: Just Plain Craig
I don't dispute that the bun changes the flavor and texture of the burger, but what I do dispute is that the bun either changes or necessitates the addition of condiments.
re: ipsedixit
Agreed, a nice juicy burger with a tasty roll can be enough.
re: Uncle Bob
Mustard? Never.
re: linguafood
Bless your heart..........:)
I guess it depends. If the burger is appropriately seasoned, made from good beef, and is properly cooked, maybe not. If there are issues with the patty, condiments make it go down easier.
In Japan the hanbaagu comes with demi-glace sauce. Slightly different condiment I guess.
re: jfood
I'm not against condiments, or even garnishes like caramelized onions and chips, but do you put all of those things on a good quality burger?
If I have a burger made from equal portions of quality beef -- 1/3 brisket, 1/3 sirloin, 1/3 oxtail -- freshly ground, loosely hand formed, and cooked just right -- juicy and just approaching medium rare -- I don't want anything getting in the way of my burger, except for maybe some salt & pepper and a bun.
re: ipsedixit
That's cool.
I do not think they are "getting in the way". I think they are adding additional flavors to complement, the salty, spicy, sweet... philosophy.
re: ipsedixit
That sounds awfully good, ipsedixit.
re: ipsedixit
I guess if I'm wanting pure beef, I'll have steak. If I want a burger, then essential components of a burger are cheese, bacon and ketchup. Preferably onions, too, and maybe tomato. Good quality meat, cheese, and bacon? Absolutely fantastic burger! It just doesn't feel like a proper burger without the condiments and additions.
Maybe it's not absolutely necessary, but I almost always put a bit of mustard on my burgers. Sometimes a little mayo joins the party, too.
They aren't there to compensate for lack of moisture in the patty or mediocre texture in the bun. And they don't "get in the way" of the burger any more than a creamed horseradish "gets in the way" of a piece of prime rib. The flavors complement each other.
By the same token, some thin rings of onion add piquancy and sweetness. And I like a bit of lettuce for textural contrast. Tomato is acceptable, too, but only if it's a real tomato - none of this out-of-season grocery-store stuff that may as well be made from Naugahyde.
But when it comes down to the best and simplest burger out there, a home-baked brioche bun, fresh-ground meat, and a smear of coarse mustard are all it really takes.
re: TCtoothpick
>If you toast the bun
Bourdain and Keller say a toasted bun is essential. It prevents the juices from soaking through the bottom bun and disintegrating it.
I prefer the texture of a non-toasted bun. It might help if the bottom half of the bun were thicker but it always seems like the bun gets sliced with the top being the thicker half.
I wonder why there is no science applied to the art of baking to make the bottom bun less absorbant.
re: GraydonCarter
This is good case for Mayo, however, because being mostly fat (or almost all fat) it will first: help prevent bun soggy-ness (for a time at least) and second: mayo is a sauce waiting to happen.
On that second point, Ipsedixit, because I think the sum of Mayo + burger juices = more than those individually, I consider mayo on a burger a must (even more so if said mayo is homemade). I rarely put ketchup and sometimes mustard but always mayo.
I think the bun can make a difference. It changes the character of the sandwich.
My personal likes are a slice of white onion and good (ripe, preferably homegrown) tomato, a leaf of lettuce, a small smear of brown mustard and some mayo. On an onioh roll this is really good.
I'm dumbstruck by the inclusion of oxtail in a burger blend, not because I think it woul be bad, but (at a guess) oxtail is maybe 15% meat and at 4 bucks/lb for the tails at market price that translates to over $26 per pound of meat. Spendy stuff.
re: Akitist
I have my butcher grind skirt steak, boneless rib eye and porterhouse tails. Frigging delicious. But, I will take a Big Mac as well as a Whopper too.
re: David11238
There are quite a few favorite blends, but one involving oxtails is pretty strange, considering the amount of effort and waste involved.
It's all about preference. While I don't like ketchup or anything else on my hot dogs (it over powers, IMO) I loves me some ketchup on my burger. No matter whom makes it. I'll take a little bit of raw onion, a slice of tomato, salt & pepper as well. All, again, in my opinion,enhance the flavor of the meat.
If the burger is really, really good you don't *need* condiments the way you do on inferior ones. But well chosen condiments will enhance the burger eating experience and make it better.
My choice of condiments vary, but blue cheese can be an excellent match to a good burger. Otherwise, I tend more towards pickle or relish and mustard over ketchup or mayo. I'm not generally a cheeseburger fan, except for the blue cheese version.
Not only do they get in the way, but if I'm served a hamburger with any of the aforementioned condiments on it (or mustard) it will sit uneaten.
No condiments on the burger, just spice-salt and pepper if needed. I do like a garnish such as a pickle spear and maybe lettuce on the side.
And I prefer no bun, but to eat a great big juicy rare burger on a plate with a fork.
re: bagelman01
I'd say even the best quality meat burger always needs AT LEAST salt & pepper.
re: bagelman01
Then you don't actually like hamburgers. You like patties of lightly seasoned ground beef.
Condiments are a personal choice, but no bun = no hamburger.
And I agree with linguafood on the S&P. One reason why Mr. Bartley's Burger Cottage in Cambridge MA serves disgusting, inedible burgers is that they do not season their meat. For some bizarre reason, they're proud of this, and even brag of it.
re: Jenny Ondioline
but no bun = no hamburger.
not according to the dictionary. see definition 1b...
re: goodhealthgourmet
Go on the street and ask 100 random people what a hamburger is. How many of them will say it's a sandwich made with a ground beef patty and how many will say it's the patty itself?
re: Jenny Ondioline
well, here in LA i'd probably just get 100 people shouting at each other over who makes a *real* burger or the best burger in this town - it's a hotly debated subject.
my point was that though you may not agree with those of us who eat it without the bun, it doesn't invalidate our choice.
re: goodhealthgourmet
I think a cooked ground beef patty with no bread is great, and I eat this more often than I eat a hamburger, but this used to always be called a chop steak. That's why so many old, traditional steak houses are called steak and chop houses. It doesn't matter to me if you call it a hamburger or a chop steak, I just don't understand the point of taking two perfectly serviceable words and combining them into one less specific word. Of course, it seems like most people these days have never heard of a chop steak, and it doesn't even seem to be in the dictionary anymore. I imagine it fell out of disuse when the hamburger got so popular that no one was interested in the non-sandwich form of the cooked ground beef patty.
re: gadfly
Isn't chopped steak just salisbury steak? Which I love by the way ...
re: ipsedixit
Beat me to it. I was just thinking the same thing.
re: ipsedixit
Not when I was a kid. A chop was just a seasoned ground beef patty , usually a little more oblong in shape than a hamburger patty, and generally a good bit thicker than you'd find hamburgers back then - I've heard some of my older friends lament that these big thick burgers that have become gourmet items these days are really just chop steaks on a bun, not a real hamburger. That's what all the steak and chop houses served as a chop steak through the 40's, 50's, and 60's.
re: gadfly
The 21 Club's Classic Burger was, at it's inception, nothing but a Salisbury steak.
re: mamachef
Interesting. I've never been to the 21 Club, and I'm pretty sure the first time I ever heard of salisbury steak was when I first saw the old metal tray TV dinners when I was in college. Chop steaks didn't contain any fillers, you ordered them to desired doneness, and you could get them topped with sauteed mushrooms or onions if you wanted, but no gravy. Some of the steakhouses we went to offered steak sauce, but most did not even have it.
re: ipsedixit
Salisbury Steak need only be 65% meat (USDA standards) and then assorted filler. Hamburger MUST be 100% meat and seaoning.
re: gadfly
Chophouses aren't named for chopped steak, but for chops - veal chops, lamb chops, pork chops, mutton chops, etc.
@ipse - I've been served a plain chopped steak (aka hamburger steak), but have always assumed that the sauce is part of the definition of a Salisbury steak.
re: alanbarnes
That may well be, but the ones I went to as a kid didn't serve anything but steaks and chop steaks. They certainly thought those were the two things their name referred to, and the waiters - always with thick accents from Italy, Greece, or Portugal - nearly always joked, "So whatta you wan? A steaks or a chop?" And it was never chopped steak, just chop steak.
But, I was well into adulthood before I ever went to any of the much older institutions in New York or Chicago, and they did have veal chops, lamb chop, etc. at those places, along with the big steel prime rib cart. So yes, I'm sure you're right, this just never dawned on me, as these weren't items you could get at the little steak and chop houses that dotted towns like New Haven, Bridgeport, and Waterbury, CT, back then.
re: gadfly
I've never seen a chop steak / chopped steak / hamburger steak referred to simply as a "chop." Maybe it's a regional thing?
re: alanbarnes
Could very well be. It still hangs on here at some old places. I was 17 (in 1957) before I ever made it beyond CT, and that was just as far as NYC and Boston to interview at colleges. I think the first time I ever left the Northeast was in my mid-20's for a march on Washington, and we weren't doing too much dining out then. By the time I started to make my way around the US in a capacity where I was dining out it was the late 70's and it was hard enough just to find a chop steak in CT.
re: alanbarnes
Ok, here's a good 'un:
I was watching a re-run of Top Chef Masters, and Rick Moonen was talking about his dad's butcher shop/smokehouse in, I think, Michigan? Lo-and-behold; an old picture of the two of them in the shop reveals, over young Rick's right shoulder, a sign: "Chop Beef, .50"
Just thought it was relevant and interesting. : )
re: gadfly
I have to disagree (agrain) I certainly grew up in South Central Connecticut in the 50s and 60s. Our family had busines in New Haven and Waterbury from 1952 on and we dined out regularly. Veal Chops and Double Cut Lamb chops were readilly on the menu at Steak and Chop houses with pork not seen often. Chopped steak was usually on the child's menu. A waiter asking if you wanted steak or chop may have been assessing you ability to chew or parent's willingness to pay for a steak meal for a child.
That said, the chances are that as most Americans are not adventuresome, the beef was the predominat feature and Veal and Lamb may have been hidden in a corner of the menu along with organ cuts such as brains, sweetbreads, and Liver. One of my favorute items at a steakhouse, especially the 95 House was a large plate of Calve's Liver with Bacon and onions. Much preferred to a siloin.
re: bagelman01
The places we ate out weren't full of unadventurous Americans. I grew up in a very poor neighborhood of New Haven where almost no one spoke English. Neither of my parents spoke English particularly well until I was a teenager. When we ate out, our fellow diners were usually poor immigrants like us, and eating out was reserved for very special occasions. Even when splurging, it was often difficult to afford much more than a chop steak. When we went as far as Bridgeport or Waterbury - on the train, as we never had a car - it was to visit relatives of the same economic status as us. And most places didn't have menus; they had chalkboards.
Also, I never even heard of a children's menu until the 60's.
And, I don't remember it specifically, but I'm guessing the 95 House was named for its proximity to the turnpike. I was in college by the time the turnpike opened. New Haven and the area around it were a very different place by then, and even more different a few years after the turnpike was finished.
re: gadfly
Actually the 95 House was in North Haven on State Street, nowhere near I-95, but did have a branch in New London near the turnpike.
Reading this reply, the restaurants you ate at would probably not have been considered 'Steak and Chop Houses' based on your description. Outside of meat restaurants in meat packing districts, by the 1940s Steak and Chop houses were more refined and would have had printed menus with English speaking staff.
Your description of neighbor growing up leads me to belive you lived in either Grand Ave or the Hill/Oak St/Legion Ave. Great small ethnic eateries in their day, but no Steak and Chop House I remember.
The closest New Haven had to a Steak and Chop House in the 1950s would have been Kaysey's on College Street or Fitzgeralds on Chapel towrds Day Street. Downtown restaurants were either more Continental or private clubs such as the Union League or the QuinnipiaC Club who both served a Chop House type menu to their members.
The Colonila House in Hamden was A SteaK/Chop/New England Seafood House in the 50s and 60s. No women in the main dining room weekday lunchtime, and definitely had a child's menu in the 50s. It was the first place I ever had Prime Rib or Oysters.
re: bagelman01
Quite a number of them sure called themselves steak and chop houses. Many used beefsteak in the name, usually the Italian ones, but others had steak and chop house right in the name. So, sure, some people may have thought these weren't fancy enough to count as steak and chop houses, but those people should learn a little history. Steakhouses evolved from the beefsteak banquet, a working class celebration often taking place in church basements in poor neighborhoods, and only later co-opted by the wealthy, originally as a way to buy the votes of the poor. Celentano threw a beefsteak banquet every year in our neighborhood, and I doubt anyone would have voted Republican if not for that.
But this is getting pretty ridiculously off topic from what a hamburger with no bun is called.
re: gadfly
"That's why so many old, traditional steak houses are called steak and chop houses."
Sorry, you're wrong. The chop in 'Chop House' does not refer to ground beef. The chops are ususally rib or blade cut bone in Lamb, Veal or Pork CHOPS. In fact a bone in Rib steak is sometimes referred to as a chop.
Take a look on line at an assortment of 'Steak and Chop House' menus and you will find offereings of Lamb Chops (often double cut), Veal Chops and Lamb Chops. In the US steak is usually reserved for beef, but sometimes applied to other meats.
re: gadfly
BTW, the word is CHOPPED Steak, not chop steak. Growing up, my parents only allowed us to eat hamburger at steakhouses who sold a lot of steak, so we were assured the meat was fresh. Typically the steakhouses would grind or chop the tails of the shell steaks (the end protruding from the strip) and serve chopped steak dinners for children, the elderly unable to chew firm meat and those with limited budgets. The item became popular as a luncheon item as it was not as large as most steaks and could be cookked and served quickly to workers with a limited lunch period.
If one orders a chopped steak or hamburger steak dinner in a diner, they ususlly just pull 2 patties from the refrigerator, hand modl them into a larger patty. cokk and serve with mashed potatoes and veg, a blue plate special.
re: bagelman01
It may have been chopped steak where you were eating, but it was chop steak or even chopsteak, shortened by just about everyone to simply chop, where I was eating in the 40's and 50's.
re: bagelman01
>>"BTW, the word is CHOPPED Steak, not chop steak."<<
Um, no. Both are used. http://dictionary.reference.com/brows...
re: alanbarnes
Thanks. I was trying to find a dictionary entry and failing. Really, with their accents, if the staff at any of the places we dined at back then tried to say "chopped steak" it would have come out as "chop esteak" anyway. I wouldn't be surprised if that's where the minor difference in terminology arose from.
re: gadfly
and the chopped steak would have been made with a mezzaluna, not put through an electric meat grinder. Quite a different consisentcy from hamburger.
And I know that I'll raise the ire of some and this is not being discriminatory or looking down on them, but the New Haven immigrant community who ran and worked in these neighborhood reestaurants were often illiterate in multiple languages.
re: bagelman01
Definitely not universally true. Plenty of places used ground beef in their chop steaks, and the few places I know to still get one all use ground beef. One person's experience clearly doesn't make for universal truths.
And yes, you will tend to raise ire when making that kind of comment tangentially.
re: gadfly
G, I was referring to the chopped steaks of 50-60 years ago in the neighborhood immigrant restaurants. Today, it would be nearly impossible to find a beef hand chopped for this meal, everything seems to go through an electric meat grinder.
re: bagelman01
Before my family moved to California, we lived in Manhattan. My mother grew up in the Bronx and Hoboken. She still calls ground beef "chop meat".
re: Jenny Ondioline
Interesting, I would have never thought to order a chop steak at a steakhouse, to me, chop steak has always been a staple of diner fare. I do enjoy a good chop steak, served up with fried onions and fries smothered in gravy of course, and it is one of my go-to diner meals if the place looks too sketchy to trust the liver and onions.
re: TuteTibiImperes
Lover of Liver, Lover of Onions.
And Somewhere in there the mince of the beef.
re: Jenny Ondioline
no bun = no hamburger???????????????????
Methinks you know not of what you speak. No bun, or bread may mean no hamburger SANDWICH. But hamburger refers to the ground beef (because by law here in Connecticut it must be 100% beef to use the word commercially) patty. That payy may be served as a sandwich, or often as a hamburger steak on a plate with potato or vegetable, or the traditional diner diet plate of hamburger patty, cottage cheese and canned fruit.
I c an assure you that next month during the 8 days of Passover, many Jews will be eating hamburgers with nary a bun in sight.
re: bagelman01
Whereas one state north, plain ground beef is called hamburg, not hamburger. Go figure.
I repeat: ask 100 people what they think of when you say "a hamburger" (note the article), and see how many of them say a ground beef patty by itself is "a hamburger."
re: bagelman01
Grocery stores sell "hamburger" that's nothing but raw ground meat. A hamburger patty - cooked or raw - by definition excludes the bun. And a hamburger steak, discussed above, is a fine thing indeed. But if a patron at any restaurant, diner, coffee shop, or hamburger stand in America were to order a "hamburger" and receive anything other than what you call a "hamburger sandwich," that person would have justifiable cause for outrage.
I have to say that yes, condiments are necessary to enjoy the perfect burger. A little ketchup, a little mustard, a little mayo, sometimes sliced dill or onion, sometimes sauteed onions, peppers and mushrooms, definitely cheese, all those condiments enhance the final product in my opinion. You can keep the chili though, that belongs on hot dogs.
re: MamaCrunch
British HP sauce on a great hand formed burger is my go to at home because I have the sauce. I've never seen it any place that serves burgers I've been to in theUSA.
re: ryback
I've never thought of putting brown sauce on a burger, it's a full English breakfast or bacon/sausage sarnie condiment for me. Might have to investigate. . .
95% of the time it gets seasoned with nothing but S&P, and i sometimes have it with sliced tomato and onion. but i eat my burgers with a knife & fork - no bun - because GF buns suck.
on the rare occasion that i want it gussied up, the only things i really go for are blue cheese, bacon & caramelized balsamic onions...preferably all at once :)
when i was a kid i'd occasionally put ketchup on a burger, but no more. and never, EVER mustard.
but these rules only apply to beef, bison and venison. i get far more creative with poultry & lamb.
re: goodhealthgourmet
but these rules only apply to beef, bison and venison. i get far more creative with poultry & lamb.
Eh, but those aren't burgers. :-)
re: ipsedixit
and if they are small they are not sliders either. :-))
re: ipsedixit
sure they are. they're just turkey burgers, or lamb burgers, or chicken burgers. and before you argue with me on that:
ipse, i do believe you've been busted ;)
re: goodhealthgourmet
How so?
When one says, "burger" it means a hamburger or a burger made from beef.
When one says, "fish burger" or "chicken burger" then you're talking about something that is different from "burger".
re: ipsedixit
ah, i took your comment to mean that one can't use the term "burger" *at all* unless it's made with beef.
re: ipsedixit
But Ipse: I don't remember the particular thread, but when I posited a blend of different cuts of beef for burgers, you told me that that was meatloaf, not burgers.
re: mamachef
Consistency is the hobgoblin of little minds.
re: mamachef
I don't remember the particular thread, but when I posited a blend of different cuts of beef for burgers, you told me that that was meatloaf, not burgers.
I don't believe I said different cuts of beef in and of itself makes for meatloaf as opposed to burgers.
I think what I said was adding fillers (e.g. breadcrumbs, etc.) to ground meat -- either just one cut or multiple cuts -- makes for meatloaf and not burgers.
re: ipsedixit
There was no filler whatsoever in my post; meat only, beef only. I agree wholeheartedly that adding fillers or stretching brings it to the level of meatloaf. Which I have no opposition to; just don't call it a burger.
re: mamachef
There was no filler whatsoever in my post; meat only, beef only. I agree wholeheartedly that adding fillers or stretching brings it to the level of meatloaf. Which I have no opposition to; just don't call it a burger.
To that, you and I totally agree.
And I would never accuse of you adding "filler" to your posts ... Your posts are always very very meaty!
re: ipsedixit
I think any red meat can qualify as a traditional burger. Bison/Buffalo or even lamb are close enough to beef in taste and consistency to make it work.
Ground chicken, turkey, or fish patties are something else entirely.
I'm fickle. If it is super charred and fatty then just salt and pepper - no sauces or chunkies or cheese would suit me fine.
But turkey burgers or burgers made with low fat sirloin? I want homemade pickles, cheddar cheese, mustard, mayo and maybe sriracha (especially turkey).
I do not want any burgers stuffed with cheese or onions mixed in the burger. And freaking ketchup or sweet pickle relish. I might even balk at the bacon. OK no that is a flat lie. But I would pull it off and stuff it directly in my mouth - especially if I can drag some melted cheddar along with it.
I like raw onion, warm tomato and aoili with lamburgers!
90% of the time I will put ketchup on. Rarely will I put a little mayo on it & I have heard of mustard on burgers and that goes on sometimes. I've watched my sister actually put all three on her & thats a little overkill for me.
Only time I reallly never use condiments (again mainly ketchup) is if the burger has avocado on it, or if it is a stuffed burger - like with blue cheese
There is bun. There is meat.. There is Mayo.
Absolvement, but not Understandment
Of them that eschew the Mayo to Bun
For me, sometimes if the burger is piping hot, that biteful of hamburger with salty/peppery grease, is just enough.
I like a burger to hit all five tastes: sweet, sour, salty, savory, and bitter. I also find it boring to eat the same burger over and over, so how I fill each of the five tastes changes from burger to burger. Usually though, there's salt, pepper or a pepperlike spice, something sharp along the lines of horseradish or mustard, something pickled, and a sweet sauce. Sometimes cheese, sometimes bacon or other cured meat, and sometimes something eggy. If the patty isn't beefy enough to stand up to all that, then I don't consider it to be a good quality patty.
when I was young, a fairly long time ago, my brother and I always had to persuade waitresses when we ordered our burgers that we wanted them plain. Meat and Bun. End of story. It was an issue everyplace from McD's to upscale restaurants. At the Del Coronado in San Diego we created quite a fuss because the waitress refused to bring our burgers that way, claiming that it would get her in trouble with our parents if they found out. As many of you know, I'm rather strong minded... but my younger brother puts even me to shame. He very politely, but not so quietly, informed her that if he didn't get the burger the way he ordered it on the third try it was going to cost her her job. He must have seen the line on TV or something. Of course at this point we had the eyes of about 1/3 of the restaurant on us. Two pre-teen boys making a different kind of fuss from what they might have expected. The maitre d' finally came over to find out what the fuss was all about. The waitress, bless her poor befuddled well-meaning heart, was sent off to take care of other tables and the maitre d' personally delivered our plain burgers. They were excellent.
If not for that episode I'm sure both my brother and I would have started experimenting with condiments two or three years earlier than we actually did, but once you have won such a victory at ages 6&8, it is very hard to give up ground. So, short answer: no, condiments are not necessary for a really good burger, but I'm not gonna argue with someone who wants to augment their burger. Just hope the add-ons are of equal quality to the outstanding beef.
re: FoodFuser
Hold the Mayo, Hold the Lettuce.....etc.
Really don't want to turn that extra lean hamburger into a heart attack on a bun <VBG>
re: bagelman01
Understood but stiill grounded there is gift in the gloss of spatula ready to sweep Mayo.
seen as how i eat mayo like it's a required food group, my answer is yes, always mayo on a burger. i can live w/o ketchup and lettuce, tomato, onion, etc... but i gotta have my mayo.
While I think it depends a bit on the type of burger, yes, some sort of condiments are a must. I can enjoy many variations on the burger theme, such as sliders with just a bit of steamed/sautéed onion and cheese, gourmet behemoths with fried eggs super thick bacon and various chutneys, or even chili and jalapeño covered dive bar specials, the real deal classic backyard burger for me is:
Thick, but not too thick all beef patty grilled medium or so over real coals, on a white or potato-bread bun, with a slice of iceburg or romaine lettuce, thick slice of raw white onion, fresh ripe tomatoes, a couple slices of dill pickle, a slice of American or cheddar cheese, a little mayo on one half of the bun (no miracle whip ever, blech) and a quick stripe or two of yellow mustard. You get the fatty smokiness from the burger patty, some extra salty richness from the mayo, sweetness and some acidity from the tomato, some bite and crunch from the raw onion, piquancy and sourness from the pickle and mustard, and a bit of creaminess from the cheese. The lettuce doesn't do a whole lot, but it looks pretty sticking out over the edge (similar to my feeling about turkey drumsticks - I don't care for them, but seeing them sticking up in the air as the bird is carved makes the rest of it taste better).
re: TuteTibiImperes
> Thick, but not too thick
At a little place called Stookey's Famous Bar B Que in West Nanticoke, PA, they make a sandwich that locals call a "hamburg" and the meat is almost as thick as it is wide, like a meatball. The locals love it.
I love burgers.
To me the word 'burger' in common American English connotes the use of a bun and is comprised of mostly ground beef. I leave room in my definition for burgers comprised of ground beef and some combination of buffalo, bison and even pork, lamb or ostrich, which are my favorite varieties to make. I also make room in my definition for fillers, such as egg and breadcrumbs, the addition of which I do not think automatically qualifies it as a 'meatloaf sandwich.' That said, my favorite type of burger is 100% fresh ground prime chuck, seasoned only with salt and pepper prior to cooking.
To finally get to the OP's question, though -- beyond the bun and the meat my burger is always adorned with a condiment of some type. Usually, there's cheese of some sort on there, too.
And no condiment is wrong. For me, my choice of condiment depends on the type of burger, the toppings, the time, the season, my mood, the occasion, what sides I may or may not be having, and probably a dozen other variables. Sometimes I like just some ketchup. Other times there will be some mustard. Other times it's mayo. Sometimes it's a combination of various condiments. Often, I'll make an aioli.
All this talk about burgers definitely has me craving one. I think I'll make it my lunch: fresh ground chuck, brie, caramelized onions, bacon, arugula and white truffle aioli between two lightly toasted buns...
re: Michelly
I'll bet that there are some chowhounds here who have never had their burgers this way.
When my local diner serves me a hamburger patty bought (in a stack) from Sysco or Restaurant Depot, it comes with all the condiments, lettuce, tomato, and onion.
When given a real ground steak burger, hand formed, loosely packed, and cooked to just this side of medium rare, perhaps your first impulse is to look for the condiments, lettuce, tomato, and onion.
I'd challenge my fellow chowhounds to go find a good burger, and try it plain.
re: GraydonCarter
Sunday lunch when I was in elementary school was usually a ground chuck (mom called it chop meat) patty shaped by mom and cooked in the cast iron skillet, between two pieces of Pepperidge Farm or Arnold white bread. I thought it was heaven. Back then, I ate margarine on white bread as a snack, and wouldn't eat anything with vinegar in it. Then I grew: up, and a palate. There's no such thing as too many condiments on a burger!
I can not think of a burger in the world that is not improved by the addition of some fresh guacamole and bacon. Oh and cheese too!
Plain doesn't work for me, but sometimes you can get away with just one condiment and often times you are better off than the kitchen sink. Just a little butter and salt is good enough if the meat is top quality, but then again I've never met a burger that wasn't improved by onions...and well if you have onions cheese is nice and then bacon has a nice contrast to the cheese and then tomato or avocado goes well with bacon and well...next thing you are back to the kitchen sink. This is one of those things where this is no right answer for each bite, let alone burger to burger.
I like a big blob of ketchup right in the middle on mine, with small pieces of homemade pickled eggplants on top. That's probably because I don't eat bread, and staring at a piece of meat with nothing on it, makes me sad.
Here in New Haven, we have Louis Lunch, who claim to have invented the burger sandwich.
You can have your choice of: onion (which is grilled into the burger cooked on their 100 yr old vertical gas grill) a slice of tomato or cheese whiz. No condiments are provided or allowed.
The sign used to say "this isn't Burger King you can have it my was or you can't have the damn thing at all"
It Is a tasty burger.
For me, condiments and additions are part of what makes a burger a burger. No matter how good the meat and how good the bun, I'm not interested in eating one without additions like cheese, mayo and ketchup at least.


text:
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Find records of Franciszek Armatez
Find birth, death, marriage, military, and other records of Franciszek Armatez at Ancestry.com.Search for records
Biography & Family History Add details
Franciszek Armatez (1929 - 2009) was born on May 28, 1929. Franciszek was born into the Armatez family.
Franciszek had no marriages. Franciszek died on August 10, 2009 at age 80.
Franciszek Armatez's last known residence is at Elk Grove Village, Cook County, Illinois.
The data on this page comes from the official record for Franciszek Armatez in the SSDI (United States Social Security Master Death Index). According to information provided to the SSDI, this death record has been verified by a family member of the deceased. This data can be considered very accurate. What is the SSDI?
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Possible Relatives
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text:
Mark Richt has shown nothing but his upmost respect for the Mean Green defense, and for good reason. It's had great success against offenses in the second half of its past three games.
"They're a team that's only given up six points in the second half in three games," Richt said. "It's pretty impressive — I don't care who you're playing. They're a really good team."
In Richt's Tuesday news conference, he opened by listing some of North Texas' key players. One of those was Zachary Orr, a senior linebacker from DeSoto Texas, who leads the Mean Green defense with 32 tackles.
Along with Orr, North Texas has a number of players with big-hitting abilities.
"They're great tacklers. They fly to the ball," Richt said. "When you play hard good things happen. When you hit hard the ball comes out."
Georgia will need to avoid any slip-ups with the ball on Saturday or North Texas could capitalize sooner rather than later.
"I see a team that's very well-coached," Richt said. "I think they're believing, I think they're playing hard and I think they'll be ready for a big game here on Saturday."


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Gift of Lights Supports Loudon Food Bank (76)
LOUDON — The Gift of Lights at New Hampshire Motor Speedway is in full swing. The Loudon Food Bank has joined with the event and tickets will be reduced in price when canned goods are donated. For every three cans of food donated at the event, attendees will receive $2 off admission.
A portion of the proceeds from Gift of Lights will be supporting the Speedway Children's Charities.
Last Updated on Tuesday, 24 December 2013 07:09
Hits: 123
Wild Winter Walks at Squam Science Center
HOLDERNESS — Squam Lakes Natural Science Center is bringing back the popular guided tours of the live animal trail for another winter. Wild Winter Walks begin Saturday, January 5 and runs on selected weekends through March.
Many visitors are curious about what happens to the animals at the Science Center during the winter. Most of them stay in the same place, just as they would in the wild. A staff naturalist will guide the walk on the live animal exhibit trail and discuss how native animals are well-adapted for winter in New Hampshire.
This program is geared for participants ages 6 and over. The walk will be on snowshoes if the weather permits. Snowshoes are available at the Science Center at no extra cost or attendees may bring their own. Learn more and register in advance by calling 603-968-7194.
Last Updated on Tuesday, 24 December 2013 07:02
Hits: 127
Lakes Region Planning Commission Transportation Technical Advisory Committee Meeting
OSSIPEE — The Lakes Region Planning Commission (LRPC) Transportation Technical Advisory Committee (TAC) will meet at 2 p.m. on Wednesday, January 8, at the Freight House at 1 Moultonville Road, Center Ossipee.
The TAC will discuss recommendations to be included in a draft Regional Transportation Plan. A presentation by Bill Oldenburg, Administrator and Michelle Marshall, Highway Safety Engineer from the NH Department of Transportation Bureau of Highway Design, will focus on the Highway Safety Improvement Program (HSIP) and a changed format for conducting Road Safety Audits (RSA). The purpose of the HSIP is to achieve a significant reduction in traffic fatalities and serious injuries on all public roads. The RSA process is designed to assess potential safety improvements at intersections and on road segments of concern.
The LRPC Transportation TAC encourages all members of the public who are concerned about any aspect of transportation in the Lakes Region to attend. Contact the Lakes Region Planning Commission at 279-8171 for additional information about this meeting.
Last Updated on Tuesday, 24 December 2013 06:53
Hits: 160
Author signing books at Rumney cafe on Saturday
RUMNEY — Author Maxwell MacPherson, Jr., a resident of Alexandria, will be available to sign copies of his book, A Family Affair at The Common Cafe from 1-3 p.m on Saturday, December 28.
A Family Affair begins the adventures of Alex and Bess as their romance blossoms. Maxwell MacPherson Jr. weaves the families' tales around a young man's experiences with various forms of wildlife and other animals. Fishing, hunting, animal husbandry, and animal observation are a constant thread throughout the story.
The opening scene takes place on a river in Alex's hometown, where Alex enjoys himself as he walks along the paths of the Pasquaney River and fishes for salmon while observing Blue Herons, mink and red-winged blackbirds. Comedy and then, when least expected, tragedy, follow the lives of the various characters. From the catching of a duck on a fly made from duck feathers to the untimely death of Abigail, Bess' sister. Then the rampage of a large four-footed animal in Belchertown and the sudden impact of a falling tree killing Alex's old friend's wife and unborn child.
Through it all, the novel poises begs the reader to ask whether the love of Alex and Bess can overcome the obstacles they face? One will experience laughter and tears as Alex tells about growing up and falling in love—the struggles, the joys, the bewilderment, and the discoveries he makes.
Last Updated on Tuesday, 24 December 2013 05:36
Hits: 100
More Articles...
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- River Crew Art to be featured at Gilford Library
- 'Room for One More' at Alton Library Oscar Movie Night
- Mr.Nick and the Dirty Tricks blues band performs at Pitmans


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This Little Birdie Is HAPPY And He Defiinitely Knows It! This Is TOO Cute For Words! - @neids
00:02:31 3890 views
neids 58291 views 2014-04-11T14:28:20 This video changes my opinion on frogs. I'm still not convinced he didn't swallow a squeaky toy!
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Roam Control is the only app I know of that will force roaming but you must have root to use that app.
Sent from my SM-G900P using XDA Premium 4 mobile app
Not sure if this is what you're looking for...
but try going to settings -> more networks -> mobile networks -> global data roaming access and select allow access for all trip.
Maybe this is just verizon?
XDA Developers was founded by developers, for developers. It is now a valuable resource for people who want to make the most of their mobile devices, from customizing the look and feel to adding new functionality.
Are you a developer?
Copyright © xda-developers. Hosted by Leaseweb


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Congratulations! You leveled up, but you aren't logged in so we can't save your points.
Jeb Corliss wing-suit demo!
Categories sports
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Italo Romano raw footage of his runs at the Tampa Pro 2012 event.
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This is what the internet was meant for.
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This clip is raw from Camera E 8 on the launch umbilical tower mobile launch program of Apollo 11, July 16, 1969.
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CP Election, December 5th 2014
On the 5th December 2014 eIrish citizens will go to the polls to elect their next CP. TO keep with my former tradition I will run of series of articles on candidates to ensure everyone has a good understanding of each candidate.
I will kick it


text:
Added Aug 15, 2012
Melbourne, Austr...
Back in high school my best friend and I used to build model robots. We'd save up (what we could, after comic-binging) and go to the nerd store and buy mini-Gundam models to assemble. I'd been having flashbacks of a perfectly ordered row of mini-robots on a display shelf ever since I picked up these two wool remnants in the odds and ends bin a couple of months ago.
More here.
Pattern: Patrones 308, short jacket #12.
Like every good robot shell, this pattern incorporates an arsenal of awesome features i.e. modified princess seams, epaulet sleeves and Dior darts (thank you perfect combination of knowledgeable sewists and Google Reader).
Fabric: White wool blend, red melton wool (both remnants which together cost me A$18). Lined in polka-dotted cat print Japanese linen (which Carl picked up for me when he was in Japan 2 years ago).
Modifications: I omitted the pockets because they were too high and small to be useful.
Aug 15, 2012, 11.19 PMby Mary Athey
Super cute outfit that's fab on you. welk done for being original x
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Mobile Phone News
Mobile phone news, rumours, reviews and deals. Covering all the latest smartphones and feature phones.
Popular Phones:
|Apple iPhone 5S
|Apple iPhone 5C
|Sony Xperia Z2
|HTC One M8
Latest mobile phone news:
Android Key Lime Pie – What Features and Improvements Do We Expect
4th June, 2013
So what features should we expect from Android Key Lime Pie ( 5.0 )?
Samsung Uncover 8-inch and 10.1-inch Galaxy Tab 3 Tablets
4th June, 2013
Samsung have unveiled two new Galaxy Tab 3 tablets - new 8-inch and 10.
Samsung Galaxy S4 Mini Unveiled : Compact Smartphone Will Come In Three Versions
3rd June, 2013
Samsung have officially unveiled the Galaxy S4 Mini. The smaller
Samsung Galaxy Mega vs Samsung Galaxy Note 2 – Battle of the Behemoths
31st May, 2013
Smartphones have long been creeping up to ever bigger sizes but few
Samsung Galaxy S4 – Android Gaming's Saviour?
31st May, 2013
It remains to be seen how big an impact the Galaxy S4 will have on
Samsung Galaxy Ace vs Samsung Galaxy Young – Battle of the Budget Smartphones
30th May, 2013
We put two budget smartphones head to head in our Samsung Galaxy Ace
Moto X Officially Confirmed – To Be Made in US
30th May, 2013
The Moto X will be the company's first smartphone to be maunufactured
BT Supports O2 With Its 4G Mobile Network
29th May, 2013
O2 and BT Wholesale sign a 10 year agreement for BT to support O2's
HTC To Launch First Liquidmetal Smartphone
29th May, 2013
HTC look set to launch the first smartphone made from liquidmetal ,
HTC One With Larger Display Incoming : New Phablet To Take On Galaxy Note
28th May, 2013
HTC look set to launch a version of the HTC One with a larger
Huawei Ascend P2 Gets Priced on Three
4th June, 2013
The Huawei Ascend P2 has been confirmed with Three but will it do
Sony Xperia SP Lands On Three : What Deals Are Available ?
3rd June, 2013
Sony's Xperia SP is now available to buy on Three's Ultrafast
Samsung Galaxy S4 Takes iPhone Customers As 80 Million S4 Sales Forecast for 2013
3rd June, 2013
The Galaxy S4 goes from strength to strength and also takes iPhone
BT to Launch a 4G Mobile Network
31st May, 2013
BT's 4G mobile service will be spun into its network of other
The BlackBerry Z10 – Up Close and Under the Hood
30th May, 2013
The biggest selling point of the BlackBerry Z10 was (and is) the
iPhone 5S With Vastly Improved Display Launching In September
30th May, 2013
Apple's next iPhone will land in September and will come with a
White Nexus 4 Launching , But Who Will Make Google's Nexus 5 ?
30th May, 2013
LG have confirmed the launch of the a White Nexus 4, but LG have
Samsung Galaxy S4 Mini Launch Date, Price & Specification Roundup
29th May, 2013
The Samsung Galaxy S4 Mini will be unveiled on June 20th. What do we
Samsung Galaxy S4 Price Dip
29th May, 2013
Vodafone drops the price of its Samsung Galaxy S4 by over 21% to just
4G In The UK : Launch Date and Price Roundup
28th May, 2013
When will UK operators launch their 4G networks and will they charge


text:
"Modern Family" actress Sarah Hyland split from her "High School Musical: Senior Year" boyfriend Matt Prokop after he was reportedly physically abusive. A judge ordered that Matt stay away from his ex-girlfriend for the next 3 years.
In order to continue protecting herself, Sarah has hired a bodyguard to travel everywhere with her. In addition to being escorted around town by her bodyguard, she also has him tail her at work to make sure she stays safe.
Matt has not updated his Twitter account since August.


text:
Wiki Headlines
18th Nov: We've switched servers and will be updating the old code over the next couple months, meaning that several things might break. Please report issues here.
main index
Basic Trope: Characters who spend the majority of their time alone are considered to be social deviants.
Look at that guy. He's always alone. And as we all know, Loners Are Freaks.


text:
How to Use Magento Connect Manager Downloader for Dummies
Last modified by azpro on Fri, June 25, 2010 10:14Source|Old Revisions
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A Diva's Christmas Carol
A musical, witty twist on Charles Dickens' festive classic. Ebony Scrooge is a selfish, greedy pop star who gets a reality check when she is visited by an old friend and three Christmas spirits.
A Town Without Christmas
Moving family drama. The nation's hearts are captured by a little boy's letter to Santa, and the race is on to find him before he harms himself.
Airing!Sunday 23 November 2014
at 18:55
A Very Married Christmas
Light-hearted festive drama about a man whose life falls apart when his wife admits to an affair and wants a divorce. Surprisingly, his future happiness lies in hands of a charismatic volunteer Santa!
Airing!Monday 24 November 2014
at 11:00
Series 1, Episode 8
Beverly Hills 90210
US drama centring on the glitzy lives of rich Beverly Hills teens. Brenda is fascinated by Kellys cool mum - until she learns the truth at a beauty pageant. S1, Ep8
Airing!Monday 24 November 2014
at 22:05
Series 1, Episode 4
Clocking Off
British drama set in Manchester, following the lives of factory workers. When Steves wedding anniversary celebrations are ruined by a burglar, he takes things into his own hands. S1, Ep4/6
Airing!Sunday 23 November 2014
at 17:00
Comfort and Joy
When Jane Berry is involved in a terrible car crash on Christmas Eve, she wakes up to find she has been married for ten years and has two children. Can she find happiness with her 'new' family?
Airing!Monday 8 December 2014
at 17:00
Series 4, Episode 1
Investigators from the Las Vegas Police Department unravel clues to solve brutal murders. Nick jeopardises a murder enquiry when he leaks sensitive information to the press. S4, Ep1/23
Airing!Sunday 23 November 2014
at 10:00
Series 4, Episode 103
Classic US drama about the Ewing family, who thrive in the oil and cattle-ranching industries. Cliff is found comatose and its suspected that he tried to commit suicide because of JRs set-up. Ep103
Airing!Monday 24 November 2014
at 12:00
Series 3, Episode 7
Father Dowling Mysteries
US mystery series centring on a Chicago Catholic priest who solves crimes. Sister Steve almost loses her life whilst investigating a murderers actions at a murder mystery writers weekend. S3, Ep7/22
Airing!Sunday 14 December 2014
at 15:00
Finding John Christmas
Heart-warming holiday drama. Max the Christmas Angel helps Noah and Kathleen (Valerie Bertinelli, 'Touched by an Angel') find the elusive 'John Christmas' who mysteriously disappeared many years ago.
Airing!Saturday 22 November 2014
at 23:00
Series 19, Episode 118
Jerry Springer
Take-no-prisoners talk show with infamous host, Jerry Springer.
Airing!Saturday 22 November 2014
at 16:00
Series 10, Episode 198
Judge Judy
Bringing real-life drama to TV, this reality courtroom show stars the opinionated and formidable Judge Judith Sheindlin as she dishes out firm but fair justice with lightning speed. S10, Ep198
Airing!Monday 24 November 2014
at 08:00
Series 5, Episode 10
Knots Landing
Dallas spin-off soap, centring on four married couples living in California. Gary bizarrely gets Cathy to look and dress like Ciji, and tells Laura he just wants to help her. S5, Ep10/25
Airing!Monday 24 November 2014
at 13:00
Series 2, Episode 2
US crime drama about a brilliant but cantankerous defence attorney. Ben flies to England to defend a man accused of murdering his businessman father. Part 2/2. S2, Ep2/24
Airing!Monday 24 November 2014
at 17:00
Series 2, Episode 15
Series based on the real-life confluence of police work and mathematics in solving crime. A DNA synthesiser able to customise diseases is stolen from the campus where Charlie teaches. S2 Ep15/24
Airing!Sunday 23 November 2014
at 15:00
Once Upon A Christmas
Festive family comedy starring Kathy Ireland. One year, when too many children are naughty, Santa decides not to deliver any presents. Can his daughter convince him to change his mind?
Airing!Sunday 30 November 2014
at 19:00
Papa's Angels
Festive tear-jerker. When an Arkansas furniture maker loses his wife he gives up on the world and becomes a recluse. But when Christmas arrives, his kids are determined to rekindle his sense of fun.
Airing!Friday 26 December 2014
at 22:05
Series 1, Episode 1
Playing The Field
Drama about a female football team in Yorkshire. Written by Kay Mellor. The Mullens prepare for Theresa and Eddies wedding, but the day doesnt go to plan. S1, Ep1/6
Airing!Saturday 6 December 2014
at 08:00
Secret Of Giving
Feel-good festive family drama. A struggling single mum is drowning in debt as Christmas approaches. Against all the odds, can she prove that a warm heart is enough to save her son and her home?
Airing!Sunday 7 December 2014
at 19:00
Silver Bells
Festive family drama. A widowed woman bonds with a young man, but when she crosses paths with his father a year later she discovers he has run away from his family and their Christmas tree business.
Airing!Saturday 22 November 2014
at 15:00
Series 1, Episode 1
Series about the hopes and dreams of the staff at a New York taxi firm, who work for an unforgiving and cantankerous boss (Danny DeVito). S1, Ep1/22
Airing!Wednesday 10 December 2014
at 19:00
Series 1, Episode 1
The Defenders
US legal drama-comedy starring James Belushi as a flashy Las Vegas defense attorney. Nick and Pete bend the rules to defend a young man facing a murder charge. S1, Ep1
Airing!Monday 24 November 2014
at 14:00
Series 1, Episode 2
The District
Tenacious Jack Mannion aims to cut the DCs crime rate with his handpicked team. Mannion issues a mandate to get illegal guns off the streets of DC. S1, Ep2/23
Airing!Saturday 22 November 2014
at 12:00
Series 9, Episode 8
Touched by an Angel
Heart-warming drama following angels who bring hope to troubled people on Earth. Monica becomes worried when Tess becomes forgetful. S9, Ep8/22
Airing!Sunday 30 November 2014
at 15:00
Twice Upon A Christmas
Seasonal film sequel starring Kathy Ireland. Santa's lost daughter Kristin wages war against her evil sister when she attempts to ruin Christmas and turn Santa's North Pole workshop into a casino.
Airing!Saturday 22 November 2014
at 21:00
Series 1, Episode 48
Unsolved Mysteries
Compelling series exploring intriguing mysteries. The mysterious death of a wax museum owner is investigated, while police try to track down car insurance fraudsters who think theyre above the law.
Airing!Monday 24 November 2014
at 21:00
Series 7, Episode 10
Waterloo Road
School drama centring on the lives and loves of the teachers and pupils at a failing comprehensive. Chriss behaviour threatens Karens job and the schools future as the inspectors visit. S7, Ep10
Airing!Sunday 7 December 2014
at 15:00
When Angels Come to Town
Festive fun in the sequel to 'Finding John Christmas'. Max's job as Christmas Angel is on the line when he bungles one of his heavenly missions and his supervisor arrives on Earth to punish him.


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April 1, 2013
Nationwide reviews media business. Read more: http://bit.ly/1031by3
March 28, 2013
Premier Foods is holding a digital pitch for its "power brands", which include Hovis, Oxo and Mr Kipling. Read more: http://bit.ly/XiVU6V Foot Locker is seeking an agency to work on its joint campaign with Adidas, little more than a year after handing the account to Creature. Read more…
March 27, 2013
Thomas Cook, the crisis-hit tour operator, is reviewing its ad account as it struggles to settle on a marketing strategy to revive its fortunes. Read more: http://bit.ly/11No6O5
March 21, 2013
SSE, the UK's second-largest energy supplier, is reviewing its advertising and digital accounts. The reviews are being managed separately by AAR. Read more: http://bit.ly/YqVJFA Mattel, the toymaker behind Barbie and Fisher Price, is reviewing its European advertising agency roster. Re…
March 20, 2013
The East Coast Mainline, whose ads currently feature the comedian Vic Reeves, has put its £7m advertising account up for review. Read more: http://bit.ly/11f7iPR The Department of Work and Pensions has invited three agencies to pitch for the comms planning for its ongoing £8m…


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My Fort William Planner
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Fort William & Lochaber has a large selection of great hotels from budget friendly accommodation to four and five star luxury accommodation like The Nevis Bank Inn at the mouth of Glen Nevis and Inverlochy Castle with stunning views of Ben Nevis, whatever you're looking for Fort William has it all.
Looking for something more intimate then why not visit our selection of Fort William B&B's?
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Product Code: 34425
Please note this item is excluded from the 30 day money back guarantee due to being made to order. Unfortunately this product can not be delivered to Northern Ireland.
500mm timber, matt finish, mussel shaker door. Manufactured in Poland.
Product contents:
1 x door. Cabinet not included. Handles not included (Code 53008). Lights not included (Code 24907). Hinges not included (Code 70926).
Door (W x D x H): 497 x 20 x 715mm.
£64.00 (inc. 20% VAT)
7 Working Days Delivery
Store Collection Unavailable
|Door Can Be Placed on the Right or the Left
|Manufacturer Guarantee
|25 years
|Pack Size
|Product Depth
|20 mm
|Product Height
|715 mm
|Product Type
|Mussel Kitchens Shaker 500 Base/Wall Door
|Product Width
|497 mm
|Total Product Weight
|3.65 kg


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By Alan Scherstuhl
The Blue Room (La Chambre bleue)
By Alan Scherstuhl
By Stephanie Zacharek
Gone Girl Is Smartly Crafted, Well-Acted, and a Bit Too...
By Stephanie Zacharek
By Aaron Hills
The Subway's the Star in BAM's Transporting Retro
By Melissa Anderson
By Alan Scherstuhl
Terry Gilliam's The Zero Theorem
By Stephanie Zacharek
The title describes the protagonists of three comic-fantastic stories set in a mud-toned feudal China, told in flashbacks that fit inside one another, matryoshka-doll-style. The most avid fans of merciless mugging will be the sole admirers of the bookending story of Liu Xiaoye's Butcher, with overgrown sideburns and a Baby Huey physique, lovestruck by Kitty Zhang Yuqi's courtesan. (Low humor is all well and good, but your average Punch and Judy show is, compared to this, a model of epicene wit.) Only in the centerpiece sequencewhich involves Ando Masanobu negotiating his way into an apprenticeship with Mi Dan's master Chefdoes first-time director Wuershan successfully maintain his balance of the grotesque (the Chef's wizened, pocket-size figure; the clown-painted human puddle of the gastronome Royal Eunuch) and the fanciful (presto preparations of poetically named dishes), a tricky feat elsewhere upset by his obnoxious style. "Be pragmatic," the Chef advises his pupil after the latter shows off his theatrical Benihana-style dicingand succeeds only in spraying his teacher with vegetables. Wuershan pointedly ignores this advice, purée-editing each overshot scene and style-hopping at will as he incorporates doodled cartoon interludes, a horrid musical number, and a brawl framed with the graphics of a one-on-one fighting game.
Find capsule reviews, showtimes & tickets for all films in town.
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Steve Rice Quintet
Philadelphia, PA
Monday, April 13th, 2009 at 7:00pm
All Ages
Bolero Brothers play the 2nd and 4th Monday every month at Mr. Villa.
Steve Rice-accordion, Doug Zangar -guitar, Chris Clark -bass
© 2014 eMinor Incorporated


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Into Blood****One will rise shrouded in blood,And one will fall, lie dead in the mud;A fight so fierce, a blade so sharpCannot pierce like tongue and harp;Silver notes and crystal tearsIn memories and shreds of years;Lives so different, souls long maimedIn different people, still the same;There is no light for their reunionOn this day, there will be no sun;Different hearts until the end,Into blood their love will rend.
Darkness BrokenI have walked through darkness deeper,A never-ending night,A starless swarm of black around me,Darkness without light;Places that fade hope to a memory,And rob one of his sight,In a world we struggle just to keep standing,Yet in the end will cease to fight.But I stand here now, alive, against it,To light the way for you,Survivor of the depths of darkness,To ensure that you get through.I will stumble often,And my steps sometimes will falter,I admit I've even fallen,Under legs weaker than water,But I will be your guiding light,If it means I never leave that night.
In the CornersI am constantly pushed to the back,I am the only one standing alone,I make no impression, pass unnoticed,A shadow, a ghost; invisible, unknown.I am no one, nameless,The thread of a ripped seam,An outcast, a dirt smudge,That mars their perfect dream.I cannot speak aloud my words,Though they hear nothing anyway,I stand in silence, in shadowed corners,While they rejoice the day.A pair of eyes will turn to me,The heart races as it yearns,A smirk arises on their lips,And without a word, they turn.


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Walmart has gathered CEOs from more than a dozen global companies to sign new commitments that accelerate innovation in sustainable agriculture and recycling. The pledges kicked off Walmart's inaugural Sustainable Product Expo, a three-day collaboration to expand the availability of products that sustain people and the environment.
The Senate has voted unanimously to confirm former Walmart Foundation President Sylvia Mathews Burwell as White House budget director, according to a Reuters report.
Walmart Foundation president Sylvia Mathews Burwell will be named director of President Barack Obama's Office of Management and Budget during a ceremony at the White House scheduled for Monday morning.
Widespread reports have Walmart Foundation president Sylvia Mathews Burwell heading to Washington to serve as President Obama's director of the Office of Management and Budget.


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If you liked Katherine Neville's The Eight, you may also be interested in her 2008 novel, The Fire, and these titles:
The Overseer by Jonathan Rabb
Agent Sarah Trent and Professor Xander Jaspers search the globe for a missing 16th century manuscript that outlines a plan for world domination.
Another book by James Howe that you may enjoy is The Misfits. The book is about four students who do not fit in at their small-town middle school and decide to create a third party for the student council elections to represent all students who have ever been called names.
Here are some other books you might like to try:
If you like books like John Grisham's that feature law, politics, international relations, and intrigue, you might like these titles.
Separation of Power by Vince Flynn
CIA counterterrorism operative Mitch Rapp takes on both Baghdad and Washington, D.C. to avert World War III.
If you liked East by Pattou, you might like these.
Beauty by Robin McKinley.
Kind Beauty grows to love the Beast at whose castle she is compelled to stay and through her love releases him from the spell which had turned him from a handsome prince into an ugly beast.
The Goose Girl by Shannon Hale.
Here are suggestions for books that pick up on the sword and sorcery, quest, and dragon aspects of "Eragon":
Romance and lust and family dynamics feature prominently in "Rococo" by Adriana Trigiani. Some other titles that you might like:
Garden Spells by Sarah Addison Allen
The women of the Waverley family -- whether they like it or not -- are heirs to an unusual legacy... (B)ehind their Queen Anne home on Pendland Street in Bascom, North Carolina...an apple tree bearing fruit of magical properties looms over a garden filled with herbs and edible flowers that possess the power to affect in curious ways anyone who eats them. (from Barnes & Noble)
"An Unpardonable Crime" by Andrew Taylor best fits into the category of literary mysteries in a historical setting. This is a genre that I personally enjoy reading, especially if a real person from history is featured in the story. Here are some other good titles in this genre.
If you liked Message in a Bottle by Nicholas Sparks, how about trying:
Bridges of Madison County by Robert James Waller When Robert Kincaid and Francesca Johnson meet, magic happens. Kincaid, 52, a photographer for National Geographic, a mystical traveler of faraway land, feels out of harmony with his time. Francesca, 45, once a young war bride from Italy, nurses her childhood dreams. --catalog summary
We've pulled together a few suggestions for further reading. Some share the literary thriller aspect of Hoeg's book, some the Nordic atmosphere.
To Kill A Mockingbird is one of my all-time favorites too. I do believe that it is one of those books in a class by itself - there really isn't anything else that comes close to it! Having said that, I do have a couple of suggestions for you. Some of these titles deal with race relations; others deal with growing up in the South. Hopefully you will find something here that you will enjoy.
Black and White by Paul Volponi
Three teenage friends confront racism during the summer of 1955 in a small Southern town.
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Soufriere Vacation Rentals with Air Conditioning(18)
18 Results
Recent Soufriere Reviews
Heaven on Earth
Words can't really describe how amazing Callie Blanc Villa is!!! We traveled as a family of 7 for our 10 year vow renewal & it was more than we every dreamed of. The cooks are amazing, the property is heaven on earth, and the views are literally breathtaking!!! Not one of us wanted to EVER leave this place. This is a dream vacation spot.......
Wonderful Private place to stay and enjoy the BEST of St Lucia!
What a great way to stay in St Lucia and enjoy the island! The TREEHOUSE II is exactly what is (and for me more than what is) advertised here. The home itself is very clean and well kept. The staff are very sweet and and helped make the stay more enjoyable. The view from the balcony is one of the best views we saw while on the island and we saw many places! My favorite part of the whole stay was getting to feed the birds each day. As soon as they saw we were up, they were there chirping and asking for breakfast . They were always very thankful! We also loved being able to cook our own breakfast and dinner if we wanted to. The plunge pool was also very nice to take a dip and cool off after a long day out. They also have a great book that gives you all the insight you need for what to do and how much it may cost. We would stay here again if we ever return to St Lucia!
Unforgettable Stay in St. Lucia!
Dear Owen, We had the most incredible week at your villa residence in St. Lucia. I am sure you receive note after note from guests raving about your property, so forgive me if you find this redundant The staff is top notch. top. notch. They are all so wonderfully warm and welcoming each day. Very patient and very accommodating. Marilyn did a wonderful job preparing 3 meals a day for our whole group. James was always punctual and quite a character. Our children were all so well received by everyone on the property. It is clear that St. Lucians love and respect children, which I hugely admire. Not all people are so welcoming of them... Caille Blanc Villa is simply stunning, as I wrote you briefly when we arrived. We never got bored of the view, everything was so clean and comfortable. It's not often that you find a home that is available for rent with such nice amenities...truly a special place. I'm not sure that I can pick a favorite villa, for they each are so unique and special in their own way. The showers in the sunset and bouganvilla were awesome. The views from the sitting areas in the pool and grotto suites were incredible. This is merely scratching the surface, but I hardly need to tell you how awesome every aspect or your home is. All I wish to convey is how impressed we all were with your property. The Catamaran was a highlight. Lovely half day. we frequented the beach at Anse Chastenet and went to sugar beach one day, which was a lot of fun, and then took a boat taxi back to town where we met James for the short trip up the mountain back to the house. You were absolutely right to suggest we not rent a car. Driving there is nuts, especially in the town! I believe I successfully settled up with Febe all outstanding balances, and took good care of the staff. Please let me know if there is anything that I missed. Thank you again for your guidance in preparation for the trip. I would love to say we will be back, but I'm not one to make empty promises. What i can promise is that if we come back to St. Lucia for a holiday, I will be calling you first! And certainly I will recommend your property to anyone that is looking to have their minds blown with a Caribbean getaway! Very Sincerely, Jeff


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Hey gang!
Gotten a request from my sister-in-law for a Choc Stout. I'm more of a Pale ale and IPA man myself but have made at least one Irish Stout before. I started doing some research on these inter-webs and found very diverse approaches to making this style.
He is what I have so far:
8.00 lb Pale Malt, Maris Otter (3.0 SRM)
0.50 lb Caramel/Crystal Malt - 80L (80.0 SRM)
0.50 lb Caramel/Crystal Malt -120L (120.0 SRM)
0.50 lb Chocolate Malt (350.0 SRM)
0.50 lb Oats, Flaked (1.0 SRM)
0.25 lb Roasted Barley (300.0 SRM)
2.00 oz Fuggles [4.50 %] (60 min)
1.00 oz Goldings, East Kent [5.00 %] (10 min)
0.75 lb Lactose (Boil 0.0 min)
1.00 oz Vanilla Extract (Boil 0.0 min)
1.00 items Whirlfloc Tablet (Boil 15.0 min)
1.50 oz Chocolate Extract (Secondary 5.0 days)
1 Pkgs Irish Ale (Wyeast Labs #1084)
Any thoughts on getting the choc flavor in during boil and/or secondary? I hear about Choc nibs, melted candy bars, cocoa powder, sweet and/or unsweet choc, etc...and it's overwhelming!
As always, any help is appreciated.
For a five gallon batch of imperial chocolate stout, I usually add 8 ounces of low fat/unsweetened powdered cocoa at the end of the boil, then in secondary I dump in 8 ounces of cocoa nibs that were soaked for 3-4 days in enough unflavored vodka to cover and shaken occasionally (dump the whole slurry into the carboy). When I eventually keg the result, if it needs a bit more tuning I'll mix in some good chocolate, vanilla, and/or coffee extract to taste.
It's clearly a concoction, and purists may look down on it, but a pint sure tastes good an hour before bed time and guarantees a sound sleep
Thanks for the tips. I'm still in research mode. I found this old article from BYO: http://www.byo.com/component/resourc...with-chocolate
Still haven't quite decided my approach but will figure something out.
Thanks again.
I am about to bottle my fist chcolate stout and there is a fantastic balance of choc and coffee.
It was only a 15ltr batch: 1.3kg pils malt, 1kg Munich malt,300gr roasted barley and 200gr chocolate malt with 80gr of cocoa powder in the boil at 15.
I am surprised by how much the cocoa has come to the front of this stouts profile.
Cocoa is pretty strong if its good cocoa, did a choco stout a while back with cocoa and obv roasted barley. Went a little far on the choco flavor. Gotta be carefull with cocoa. Id recommend people to taste it first, check its consistency and how pure it is. gotta try it with lactose and vanilla tho. Ill prob brew it again sometime.
Good luck
This is what I brewed for an 11 gallon batch
turned out great
18 lbs Maris Otter
3 lbs Caramel 20
3 lbs Wheat
3 lbs Roasted Barley
1 lb Chocolate Malt
6 oz US Goldings @ 60
Plenty of chocolate from the malt.
I always get plenty of praise on my Double Chocolate Stout and I'll be making it for the 3rd year soon. My suggestions for your recipe: use 8oz of cocoa powder at 10 min left in the boil along with 12oz lactose powder, cut out your flaked oats (theres enough mouthfeel in the lactose), add 2 lbs Munich 20 for maltiness, and switch to WY1728-Scottish Ale to bring full malt flavor to the forefront. Adjust grains to hit 7-10abv and don't use extract.... It has a tootsie roll flavor that just doesn't fit right in beer. Trust me you'll love this brew


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Difference between revisions of "Economic Development and Tourism Committee, Alabama House of Representatives"
From Ballotpedia
(→External links)
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==External links==
==External links==
* [http://www.legislature.state.al.us/house/housecommittees.html Alabama House of Representatives Standing Committees]
* [http://www.legislature.state.al.us/house/housecommittees.html Alabama House of Representatives Standing Committees]
{{Alabama House of Representatives}}
{{Alabama House of Representatives}}
[[Category:Standing committees, Alabama State House]]
[[Category:Standing committees, Alabama State House]]
Latest revision as of 13:34, 16 January 2014
The Economic Development and Tourism Committee is a standing committee of the Alabama House of Representatives.
Per the House Rules, committees of the Alabama House of Representatives are assigned by the Speaker of the House.[1] A majority of appointed members make up a committee's quorum.[2] The Speaker is not recognized as an "ex officio" member of any committee.
See rules: House Rules
Republicans (10)
- Charles Barrett Mask Chair
- Micky Hammon Vice-Chair
- Alan Baker
- Mike Ball
- K.L. Brown
- Terri Collins
- Ronald Johnson
- John Merrill
- Jim Patterson
- Bill Roberts
Democrats (5)
- Yvonne Kennedy Ranking Minority Member
- Berry Forte
- Alan Harper
- Joseph Lister Hubbard
- Rod Scott
- Economic Development and Incentives
- Regulations


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The BIO annual meeting in early May had an upbeat tone. Investment capital is flowing into the industry at high levels, resulting in strong demand for contract development services. The funding stream is particularly strong in the US, and that is attracting more European contract manufacturers (CMOs) eager to improve business development here.
Process development and manufacturing for biopharmaceuticals are often disjointed activities. Disconnects among groups are aggravated by a lack of common terminology and poor data management practices. A UK biotech consortium has initiated a collaborative development effort to address data management issues. The proposed outcome is a data model, based on the ISA-88 Standard for Batch Control, to capture process and facility data throughout the product lifecycle. A data framework that follows the ISA-88 model can simplify process scale up and enable early views of project costs and facility fit.
Quality guidelines are only as good as their implementation.
The AutovaxID is a self-contained, completely enclosed, fully automated hollow fiber bioreactor that permits rapid, efficient scale up of patient-derived cells. It is based on hollow fiber bioreactor technology and is an ideal system for high-density cell culture and the production of monoclonal antibodies or other therapeutic proteins.
Now equipment makers are designing new systems that can be deployed rapidly, are less costly to build, and require less water and power to operate.
Sir Isaac Newton said, back in 1676, "If I have seen further, it is by standing on the shoulders of Giants." Newton's modest self-assessment of his scientific competence holds relevance in today's debate on the value of scientific meetings, and our quest for faster scientific discovery.
Introduction; Materials and Methods
Introduction, Capabilities


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This article is an excerpt from the Gun Digest Book of Classic Combat Rifles.
Military surgeons all over the world have asked the United Nations to ban small caliber high-velocity rounds in combat — including the 5.56×45mm and the 5.45×39mm cartridges — which they believe cause unnecessary pain and suffering.
Switzerland re-designed the M855/SS109 round with a thicker jacket to stop fragmentation upon impact.
This new cartridge, however, was significantly more accurate at longer ranges than the M193 Ball cartridge, boosting the maximum effective range to 800 meters. To accommodate this new cartridge, a new barrel twist — from 1:12 inches to 1:7 inches — was required to stabilize the heavier 62-grain bullet.
There was a catch: the SS109 ammunition could not be fired accurately in an M16/M16A1 rifle due to its slower rifling twist. The bullet would not stabilize and would "keyhole" in flight. This new cartridge was about to be adopted as the M855 Ball cartridge of the U.S. military and the new PIP project would redesign the M16A1 rifle around this cartridge.
The United States Marine Corps began negotiations with Colt in January of 1980, asking for three modified rifles that would make use of the new FN SS109/XM855 cartridge and would incorporate four Marine-designated changes:
1. The sights must be adjustable to 800 meters.
2. The bullet must be accurate to 800 meters and possess the capability to penetrate all known steel helmets and body armor at 800 meters.
3. The strength of the plastic stock, pistol grip and handguards — as well as the strength of the exposed portion of the barrel — must be improved.
4. The rifle must have the full-auto capability replaced with a 3-shot burst mode.
The Joint Services Small Arms Program (JSSAP) PIP
The first rifles arrived from Colt in November of 1981. The USMC Firepower Division at Quantico, Virginia, would lead the PIP project. On November 11th, 20 Marines and 10 soldiers from the 197th Infantry Brigade at Fort Benning, Georgia, would take 30 M16A1 rifles and 30 M16A1E1 (PIP rifles) and test them for a month.
The test report was issued on December 11th and the conclusions were as follows:
• The sights were easily adjusted in the field by hand rather than with a bullet tip.
• Increased the effectiveness at long range, more so than the M16A1.
• More durable plastic furniture on the M16A1E1, for hand-to-hand combat.
• Sights were better for low-light conditions thanks to a larger-diameter (5mm) close-range aperture in the rear sight.
• Increased ammunition conservation and more effective fire with the 3-round burst than with full-auto fire.
• Utilized the XM855 NATO (SS109) ammunition, which improves the accuracy and penetration at all ranges. The product-improvement (PIP) "M16A1E1" was classified as the M16A2 in September of 1982 and was adopted by the United States Marine Corps in November of 1983. The Marines ordered 76,000 M16A2 rifles from Colt. The Army did not adopt the M16A2 until 1986.


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Williams group records £5.0 million loss over 2012
|By Pablo Elizalde
|Monday, April 29th 2013, 09:05 GMT
The Williams group recorded a loss of £5.0m in 2012, although a technical accounting treatment meant it was deprived of part of its Formula 1 revenues.
The result compares to a £7.4m profit during 2011.
Williams said that revenue of £9.4 million, received from the sport's commercial rights holder, had not been included in the results "because of the technical interpretation of today's accounting standards."
Williams said its core business has seen turnover increase from £102.3m to £124.3m, meaning an increase in overall group turnover of 22 per cent to £127m, compared to £104.5 in 2011.
"2012 saw Williams make encouraging progress on and off the track and we are determined to continue that upward trend in 2013," said team boss Frank Williams.
"The win at the 2012 Spanish Grand Prix was a particular highlight and we continue to develop strong sponsorship partnerships and engineering relationships. At the end of the year Williams finished eighth in the constructors' championship.
"There is still a way to go for the team to get to where we should be, but improvements on previous seasons are evident."
The team is yet to score a point this season after a difficult start to the year.


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