(no subject)
There are few places that I trust to cook a rare hamburger. But Clyde's (of Columbia) is one of them.
It's a wonder why I don't do this more often...
(and yes, I understand the risks of eating partially raw meats; I've had sushi, tartare, and Ethopian food - loved it all - and am still sitting upright. That's why I'm selective about where I'll get a rare hamburger from)
It's 8oz ground chuck, and comes with lettuce and tomatom and fries.
The choice of cheeses are Cheddar, Muenster, Provolone, Swiss, Monterey Jack, Bleu, Mozzarella and American.
If you're so inclined, you can get it with bacon.
Or, you can get it as turkey or bison meat instead of cow.
There's something... thrilling... about getting a piece of meat, and that first bite... the cow blood mixed with spices and grease exploding in your mouth... tasting that... unique taste that comes with raw meat... feeling your fangs teeth sink into it...
Hmm?
It's a wonder why I don't do this more often...
(and yes, I understand the risks of eating partially raw meats; I've had sushi, tartare, and Ethopian food - loved it all - and am still sitting upright. That's why I'm selective about where I'll get a rare hamburger from)
It's 8oz ground chuck, and comes with lettuce and tomatom and fries.
The choice of cheeses are Cheddar, Muenster, Provolone, Swiss, Monterey Jack, Bleu, Mozzarella and American.
If you're so inclined, you can get it with bacon.
Or, you can get it as turkey or bison meat instead of cow.
There's something... thrilling... about getting a piece of meat, and that first bite... the cow blood mixed with spices and grease exploding in your mouth... tasting that... unique taste that comes with raw meat... feeling your fangs teeth sink into it...
Hmm?