'Serenity'
Off-topic discussion. Wanna talk about corsets, duct tape, or physics? This is the place. Detailed discussion of any current-season TV must be whitefonted.
With the $10K martini, you do get to keep the ice.
Heh. There's a place on the UES that serves espresso martinis with espresso beans in the bottom of the glass (I'm sure they're not the only ones, but they're the ones in this story). The waitress must have told me at least 3 times to be extra-careful drinking it, lest I choke on a bean.
[Point being, I suppose, that I've had practice not swallowing things at the bottom of martinis, so someone should buy me the $10k one. As a present.]
Seriously. I dislike paying more than $50 for jeans.
I go to a Levis factory outlet store - I can buy slightly irregular jeans for up to half off (average about $25-$30).
That's not margin.
Sorry I was unclear in putting those two sentences in proximity. I have not seen the wholesale costs of the ingredients of that sandwich but I'd be willing to be there's a healthy margin there.
On an unrelated tack, the point of the sandwich is clearly to pick ingredients by their high cost, thus selecting Japanese beef, which is expensive to produce.
Why the fuck would anybody buy a Kobe beef burger?
Yay for last 40 days, SA-- Get to work, and then come play in SF.
Sadly looking less and less likely.
What's the best way to pack dishes for a car trip? I've got a cardboard box and a bunch of newspaper. Will that work okay?
On an unrelated tack, the point of the sandwich is clearly to pick ingredients by their high cost
No, it's to pick the best ingredients irrespective of cost. There's a difference.
Why the fuck would anybody buy a Kobe beef burger?
The same reason I've seen (ahem, well, actually eaten) Kobe beef meatballs, I'm sure.
On a purely technical level, the fat in Kobe beef would be ideal for both, since ultra-lean beef in burgers=dry, un-juicy burgers.
Why the fuck would anybody buy a Kobe beef burger?
My mom had one of those in Vegas. (Client's expense account + pushy waiter = Kobe beef burger!) She said it was disappointing, but the bite she had of her co-worker's Kobe steak was phenomenal.
(American Waygu, not real Kobe, obviously.)
On a purely technical level, the fat in Kobe beef would be ideal for both, since ultra-lean beef in burgers=dry, un-juicy burgers.
Yeah, but you can get the same effect with ground chuck at like $2-3 a pound.
MMM, ground chuck.
No, it's to pick the best ingredients irrespective of cost.
You'd have to make an argument to me as to why those are the "best" ingredients. As I said, Chez Panisse is one of the best restaurants in the world and they don't have $160 sandwiches.