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When I was a 14 year old, my baseball team was at an out of town tournament, staying in a Holiday Inn (circa 1976), They had an all you can eat, Sunday brunch. Being the miscreants (but excellent ballplayers) that we were, we had engaged in a mega beer-a-thon the night before (long story on the accquisition part), and such, were hung over and hungry come brunch. The 16 of us were eating the buffet line, faster than they could bring it out, so fast, that we were jsut bypassing the chafing dishes and bringing the hotel pan right to our table. Finally, after a half hour, the manager came over and offered us this proposition...if youse (we were in Philly) leave now, we won't charge youse...see ya...but still hungry....peace

The fact of the matter is most people want to get off with as low a tariff as possible. We preach that as a society, except in those rarefied circumstances where overspending is a mark of status. On another blog last week, this same subject came up...and the funniest thing I read was, " Tipping is just ownership's way of paying a smaller wage", totally doing the Homer Simpson on the fact that if the owner had to pay the "tip" as wage that the final bill would be even higher (payroll taxes, etc)...if you can't afford to spend 25% more than the printed menu price (to cover tax and gratuity), go somewhere else where you can afford to be correct.

Like another commentor, I spent alot of time in Australia, and, although 'roo mince (ground), fillets (steaks) and roasts (no translation required) can be found in Woolies (Woolworth's) and Cole's supermarkets, most Ozzies won't touch the stuff, particularly as they are in love with the meat of the cow, most famously the rump steak. My girlfriend, who is from the land down under, and I probably had a 'roo roast once a week...the lack of fat is a hinderance, unless you are a very good, or better, saucier; luckily, I am a professional chef...

@ cobweb...post racial is the glorious phenomenon that is occuring where people view their fellow humans not through the color of the skin, but the content of their being...particularly in the South, where, as we know, so much progress in all phases of life until very recently has been impeded by 'black this' or 'white that', instead of 'Americans us'...at least, that's my take...peace, as always

I remember drinking soju in Korea in the mid 80's...I also remember waking up the next afternoon with a massive hangover...I don't remember anything in between those 2 events...My name is iwannacook, and, for that night, I was an alcoholic....peace

@ penelope....my bad then...I left Sf before a 'health insurance surcharge' was added...but if ya' want a cheaper burger, I guess ya' gotta make it yourself then....peace

@ Penelope...I've eaten at CCJ's many times (but ahven't been in SF for 18 months)...and I have to cry " Male Bovine Poop" on you...however, CCJ's is where many off duty chefs hang and have a burger...if they would only have black truffles available....peace

this recipe is similar to a very tasty oaxacan classic, rajas con crema, first showed to me by one of my prep guys...slices of roasted poblanos with onions in cream.....

My grandfather, who taught me at the age of 4 that, if you wanted a hamburger, go to the butcher shop and have the chuck freshly ground and run home and cook it not past medium rare...and Melinda Randolph, my first chef, who showed me how to make a medium rare burger sing...

@ DJ

You should really only poach a chicken breast whenit is still attached to the bone, covered in its skin. This will help keep it moist. Also, make sure the water is at a simmer and not a boil...peace

Hmmmm...let's see. I put up my own money to open a business, with no honest expectation of success other than my own personal hope. Doesn't that give me the right to decide what I serve? If you don't like it, go to Bucky's (one closing near you anyday now!!!) or Dunkin Ray's. But don't whinge when I tell you that I'm not making it for you. The only entitlement in commerce is the one the IRS has on your profits...peace

you can also use rendered pork fat (bacon?) which is what is added in Gascony....even olive oil if in a real pinch....peace