Kaylee ,'Jaynestown'
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.
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.
No, it's to pick the best ingredients irrespective of cost. There's a difference.
And, upon reflection, they would go together because it's essentially deconstructed Beef Wellington with added veggies and truffles instead of mushroom duxelles. I'm personally not a fan of foie gras, but the ingredients have precedence together.
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.
Excellent!
I have to warn you guys, from now on, I'm going to post about it every time I'm afraid someone's not calling me back. I'm two for two over the past couple of weeks with posting and having the phone ring shortly thereafter.