Posts Tagged ‘Burger’
Dr. Mark Post of the University of Maastricht has carefully cultivated the most expensive burger you will probably never eat. Using stem cells and the science of tissue engineering, Post and his team have developed a method for creating an edible product called in-Vitro meat, which they hope to present in burger form at a special event in London next month. Despite the burger’s artificial origins, Post claims it “tastes reasonably good.”
The in-Vitro burger was designed as a proof-of-concept to address the problem of a growing global population with a rapidly dwindling food supply. Even so, it’s unlikely that lab-grown meat will be as widely available as White Castle anytime soon since creating it is an expensive, time-consuming process — a single burger costs about $ 325,000 to produce. Each pricey patty begins its life as cells sourced from the necks of slaughterhouse cows, which are then developed in a growth serum comprised of fetal calf stem cells. After three weeks, those cells divide into a strip of meat, about half an inch long. Combine about 20,000 of those tissue strips and you’ve got yourself a burger. If that doesn’t get your taste buds tingling, we don’t know what will.
Via: The Verge
Source: The New York Times
“Just got sold to McDonalds because the whopper flopped =[” Someone's having a bad day over at BK HQ.
The two photos, expanded:
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Because what good is Satan if you can’t chain him under a grill in the back of a truck and use his heat to cook some burgers, the 666 Burger foodtruck in New York is offering a $ 666 ‘Douche Burger’, beating the previous record holder for world’s most expensive burger by over $ 350 (previous record was $ 295). That…I’d have to sell my soul to afford that. BOOM — satanic tie-in.
Thrillist describes the Douche Burger as “a $ 666 edible fiscal disaster that piles caviar, lobster & truffles on top of a foie-stuffed, gold-leaf-wrapped Kobe patty, smothers it with Gruyere melted with Champagne steam, and finishes it off with BBQ sauce made using Kopi Luwak coffee that’s passed through the digestive tract of the Asian Palm Civet.”
First of all, there’s no such thing as Kobe beef in the United States. Secondly, that doesn’t even sound good. You know what it sounds like? “A stomach ache and then uncontrollable, explosive diarrhea nowhere near a bathroom?” *fist-bump* We’ve all been there.
Hit the jump for a couple more shots, none of which are of the actual burger although they insist it’s real and a social commentary on the excessive nature of “gourmet” chefs…or something.
After several weeks of tasting bacon-flavored food items, but eating no actual from-a-pig bacon, I decided I needed to change things up a bit. From now until the end of my Great Bacon Odyssey â€” whether the end comes because I run out of new ideas/products to try or because my doctor tells me I’m going to have a heart attack â€” I will continue to test bacon-related products and will endeavor to try as many ridiculously-bacony recipes as possible.
I put out a call over the weekend for ideas. Thank you to everyone who’s sent one in, and please keep them coming! Whenever I use an idea suggested by a GeekDad reader, as I said, I will send the first person who sent me the idea a $15 gift certificate to our favorite online shopping site (and Great Bacon Odyssey sponsor) ThinkGeek. For this particular installment of my sacred geek quest, as I had not yet had time to go through all the suggestions, I chose a recipe I came across on Facebook via ThinkGeek.
And so it was on July 4th, my country’s birthday, I chose to make and consume a hamburger wrapped in ten strips of bacon. Having read of other folks’ bacon-related exploits before, I went to my local Trader Joe’s and purchased uncured bacon. I reasoned that this would have less salt, and therefore be much easier and very slightly healthier for me to consume large quantities of. Before anyone asks, no, I am not going to do side-by-side comparisons of cured and uncured bacon for each recipe â€” partly because I can’t afford to, but mostly because I may be crazy, but I’m not insane.
I began by putting down some aluminum foil on a kitchen counter, because I didn’t want to have to scrub down the counter afterward to get rid of the raw bacon smell. I created a lattice, weaving five vertical strips with five horizontal. I then placed the perfectly ordinary, roughly 1/3lb hamburger my lovely wife had made in the center of the lattice. I tried to neatly enclose the burger in the lattice, but the bottom became a bit of a mess regardless. The top looked very nice, though, if I do say so myself (see the picture, above).
I cooked it using my oven’s broiler, the burger set on a rack over a Pyrex dish to catch rendered fat. Burgers of course taste better on a grill, but consider how many flareups ten strips of bacon would create and you’ll see why I chose not to go that route. I had to trim a few of the strips’ ends when cooking the bottom side, because they got a wee bit too close to the heating element and set off all the smoke detectors in my home. At most, though, I cut off a half-strip’s worth (and probably less), so my experiment was not terribly compromised.
And then I put it on a bun, with an excellent Dogfish Head 90-Minute IPA to wash it down, and I proceeded to eat the whole thing. It was really, really good! The burger was probably the juiciest burger I’ve ever eaten, which I suppose makes perfect sense. Probably due to the bacon being uncured, I was able to stand the saltiness, leaving the richness of the pork fat the only obstacle to consumption. The hoppiness of my chosen beer helped cut the richness of the fat enough that I was able to eat the burger in less time than it took my kids to eat their bacon-wrapped hot dogs. And I even had room for corn and a little dessert afterward.
Do I recommend it to others? If your cholesterol level can handle it, sure! It’s really tasty, and not too salty if you get uncured bacon, and (if mine are any indication) you’ll really impress your kids. If you want it to wrap better than mine did, you may want to use more ground beef and flatten the patty a bit more than I did. If you do the former, you may want to have someone standing by with 9 and 1 already pressed on the phone, ready to hit the second 1 when if you have a heart attack.
And please, keep those suggestions coming!
Read this article:
The Great Bacon Odyssey: One Burger, Ten Strips of Bacon!
E3 2010: Kinect + Burger King = ?
Burger King Kinect: The First-of-its-Kind Entertainment Experience So You Can Have It Your Way (X360) Is Sneak King finally getting a sequel?