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Dixie's. Bellevue WA.

I blame Kenji for it, but it's ribeye.

Dixies. Bellevue Washington. I haven't met the man, but it's still good.

Wusthof 8" chefs knife. First awesome knife I bought and it still serves me well.

Greatest pork memory? The first time I made bacon-mayo. Thank you Kenji!

Kenji, I think the more accurate statement is that burgers should be a once in a while indulgence. I live that way, but I can afford to and have lots of other options. I think that what Jamie is doing has a lot more validity in a poor area than it would in middle-class areas. If people are going to go to McDonalds all the time, it would be better for their health if McDonalds was healthier even if it meant the burgers weren't as good or as pure.

When I make a burger I go full on ridiculous and I don't pay attention to being healthy. Fast food restaurants would lessen the health problems of a lot of people if they did pay attention, more attention anyway.

After Kenji's excellent post. I gots to say it be the ribeye.

My feelings on this are similar to yours. I don't know that telling everyone they have to slaughter their own meat is realistic or all that desirable. I suppose it would certainly cut down on the number of meat eaters in the world. I do think it is important to understand what the process is and how your meat goes from living creature to your plate. I think that the videos you guys have been posting here are a great way to show that and are doing a service. I agree that it should be much more known around the world how factory farms do their business and I suspect it would greatly effect the way those farms are perceived and treated by the government. I think if people can kill their food, they should. I don't know that requiring everyone to do it is really the answer to the problem that people think it is. It's definitely a tricky area.

If it tastes good, absolutely I would. And if it is equally nutritious. Hell I eat fake meat all the damn time and that stuff doesn't even taste that good.

@PaulC:

I don't think he means you should use the marinade that the meat was in. He says later in the article that you should reserve half before you put the meat in and then toss the cooked meat in that.

I'll give the pep a try when I go in June, maybe they'll pick it up? Also, a solid grounder to first would result in an out. You probably meant something more like a solid grounder to right field. Thanks for the review, always good to hear about the food at Safeco.

That grind for the steakhouse burger is very close to Kenji's blue-label grind. In fact that's the less work intensive version that I've tried, trimming oxtails sucks. It's spectacularly good and I'd suggest it to anyone who wants to take their own burgers to the next level.