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S/D-85: Tasty clippings from Corey's Box

#441
Toastfuzz said:
You really think Burgatory or BRGR makes a better burger than Wingharts or Five Guys? I've tried all the exotic meat burgers, the steak burgers, the fat medium-cooked ostrich burgers, with their crazy aoli's and candied bacon and whatnot....

But none of them compare to the pure deliciousness that is a fire-grilled Five Guys cow burger. I load that f**ker up with all the toppings they'll offer, 2 or 3 sauces, and a bag of Cajun fries and just let myself go into a coma.

Wingharts, for those non-Pittsburghers out there, is a pretty awesome local whisky bar that makes the BEST charred-outside bloody-inside tasty cow burger I've ever tasted. They have one called the 'Oly Cah' (*pronounced "Holy Cow") thats covered in chipped chopped ham and beer cheese. My mouth is drooling just thinking about it. You'll spend $30 on a burger, fries and a couple bourbons but its worth it to treat yourself every now and then.

The "high end" gourmet burger places take it a step too far... the presentation is nice and the fancy meats are a cool gimmick, but their burgers just dont have the flavor of the lesser 2 establishments... in my opinion YMMV etc. etc.
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BRGR seems like it's somewhat halfway between Five Guys and Burgatory in terms of being a gourmet burger place. I still prefer Winghart's to Burgatory, but I still really like Burgatory. The issue with Burgatory is there are so many options, it's easy to combine the wrong toppings and make your burger taste funny. I take the KISS approach to burgers, as I want to be able to taste the meat over everything else.

I'm not sure if I could pick a favorite between Burgatory and Winghart's. When I get the elk burger at Burgatory with the salt and pepper rub, I could probably eat just that without any more toppings. It's fantastic.

Honestly, the best burger I've ever had is still the Gator Burger from the Rathskeller at Penn State.
 
#442
CL400Peavey said:
I had some at Hot Doug's once. They were not good. I find that large batches usually suck because they dont get the oil hot enough.
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I had them at a place they water bathed eggs so it was like poached to the point of nearly solid so you could dip the fries in the stationary egg yolk. Was a small batch as they were incredibly evenly cooked.

I spent $80 for app, two drinks and two three course dinners there and they earned it I'd say.
 
#443
The_Janitor said:
Orange pricing is ridiculous, I work for a dealer and could get the stuff at cost or less and it's still WAY too expensive.

So I'm thinking of looking for people for a second band project - I have a rough idea of a sound in my head - this could be either a two-piece drum and bass thing or a trio.

I'm thinking a heavy influence from 90's noise rock, combined with the driving "robot-rock" punkish leanings of early QOTSA and Desert Sessions stuff, but with room to stretch out and jam, lots of dynamics (think quiet-loud-quiet-loud 90's grunge style), with effects on everything. Ideally I could find a singer that could sing and scream well and wouldn't mind being drenched in effects.

I think it could work.
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This is pretty much exactly what I'm doing right now. Crazy.

Oh, and to stay on topic, the best burger I've ever had was at the Vortex in Atlanta. Goat cheese, chorizo, fried onion strips, jalapeños. Man.

Now I'm vegan so my burger would be more like a lentil patty topped with chorizo style seitan, cashew queso, and fried onions and jalapeños. Still amazing, but I'm sure people are going to cry blasphemy, haha
 
#444
I've been kicking around the idea of starting a second project to do more of a psych/jammy/rock thing. I've never been in two bands at the same time before, so the idea is kind of daunting/intimidating. I feel like I'd have a hard time keeping the material and writing separate. Also have to factor into the logistics of having two different practice spaces and trying to book shows for both, not to mention I do EVERYTHING for Supervoid so I'm not sure how that would all work.

Oh yeah, plus the whole finding new band members thing lol. Cause that's ALWAYS fun.
 
#445
I'm in my heavy/aggressive thing where I'm the primary songwriter and do vocals, but now I want to be in a chill band where I don't sing and play a more traditional bass role. Something radiohead-esque with some Minus The Bear in there. I dunno. Maybe a bar-friendly indie band.
 
#447
Lazarus.Bird said:
I've been kicking around the idea of starting a second project to do more of a psych/jammy/rock thing. I've never been in two bands at the same time before, so the idea is kind of daunting/intimidating. I feel like I'd have a hard time keeping the material and writing separate. Also have to factor into the logistics of having two different practice spaces and trying to book shows for both, not to mention I do EVERYTHING for Supervoid so I'm not sure how that would all work.

Oh yeah, plus the whole finding new band members thing lol. Cause that's ALWAYS fun.
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The hardest part is always the scheduling. Even if you're upfront with your side project guys about which band takes priority, it's tough to say, "no I won't do X gig because I'm doing something with Y that night."
 
#449
The whole finding new musicians thing is a drag, for sure. Ideally I'd like to use my current drummer, as we're pretty much on the same page musically and we work well together. He's already got another band so I'm not sure if he'd want a third.

Adding new sounds to the current band is a no go for reasons I won't get in to.

The second-band-with-the-same-guys thing has been brought up by one of my band mates. I have no interest in doing that. It just seems really stupid and counter-productive to try to have two separate bands with the same people when we could just expand the tonal palette of one band. We don't all see eye-to-eye on that.

Also, the last thing the Doom band needs is something to distract us or slow us down, we already move at a glacial pace, a side project involving the same people might just derail us completely.

So I guess I'm hoping that some new blood would make it more exciting and fun. It's all just a pipe dream right now anyway but maybe something good will come of it.
 
#451
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#455
askrere said:
What's chipped chopped ham and beer cheese? Sounds like your $30 meal is smothered in fallout shelter food.
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Oh man... I keep forgetting not everyone in this thread is from Western Pennsylvania. You're not very far off.

Beer cheese is basically cheddar cheese melted down with beer in it to make it a sauce (vs. nacho cheese which is cheddar melted down with milk and water)

Chipped chopped ham is the cheapest ham money can buy, you get it "chipped" or "chopped" which means sliced as thin as humanly possible, then you cook it up in a vat of Heinz ketchup, brown sugar, mustard, worchestershire sauce, and butter. Dont know about Laz but I this sh1t was a regular staple in my house growing up, and its a Steelers tailgating classic.

Chipped%2BHam%2BRetro%2BAD.png
 
#457
Toastfuzz said:
Oh man... I keep forgetting not everyone in this thread is from Western Pennsylvania. You're not very far off.

Beer cheese is basically cheddar cheese melted down with beer in it to make it a sauce (vs. nacho cheese which is cheddar melted down with milk and water)

Chipped chopped ham is the cheapest ham money can buy, you get it "chipped" or "chopped" which means sliced as thin as humanly possible, then you cook it up in a vat of Heinz ketchup, brown sugar, mustard, worchestershire sauce, and butter. Dont know about Laz but I this sh1t was a regular staple in my house growing up, and its a Steelers tailgating classic.

Chipped%2BHam%2BRetro%2BAD.png
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Now that's some high end ham! :D
 
#458
Toastfuzz said:
Oh man... I keep forgetting not everyone in this thread is from Western Pennsylvania. You're not very far off.

Beer cheese is basically cheddar cheese melted down with beer in it to make it a sauce (vs. nacho cheese which is cheddar melted down with milk and water)

Chipped chopped ham is the cheapest ham money can buy, you get it "chipped" or "chopped" which means sliced as thin as humanly possible, then you cook it up in a vat of Heinz ketchup, brown sugar, mustard, worchestershire sauce, and butter. Dont know about Laz but I this sh1t was a regular staple in my house growing up, and its a Steelers tailgating classic.

Chipped%2BHam%2BRetro%2BAD.png
Click to expand...

Just need some velveeta melted on top and you have a true WT american classic.
 

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