Serious Eats - seriouseats.com

I know Wichita HAD a Griff's (think it might have been in the Harry and Oliver area and maybe another at Pawnee and Broadway) because I remember the sign, but they're long gone now. I see on the innernet that their buildings were built by the Valentine Diner company here in Wichita, too.
Probably not much of a chance to see a return to Wichita, though.

My favorite topping has always been pepperoni and black olive (but what do I know, I prefer canned mushrooms over fresh.)

what about...thin slices of italian sausage? Thin slices of uncooked bratwurst? Thin slices of blood sausage...er, nevermind.

I keep meaning to do this, but my wife hates McD's, so it'll have to be when I get rid of her (to visit her sister...) I don't THINK they charge extra for Mac sauce around here, but I'd pay a little extra just for variety's sake.

I've tried Millenium and Utopias at the local beer festival (in a tiny little shot cup), and I respected the effort, but to me beer is beer and 27% flat alcohol beverages are not beer.
I've tasted some $75+/bottle wines at wine festivals and really liked them, but have never justified the expense of actually purchasing one - mostly afraid of dropping it or opening it and finding it "corked".

They need a total menu overhaul for me to ever eat there, because the last few times I've had something there, it resulted in a uncomfortable gurgling gastric stew of epic proportions. Not sure if it's the mayo, the meat-binding chemicals or the toxic smoke flavorings, but it wasn't a good experience.
I used to love drinking a couple pitchers of beer and then having the original chicken sandwich and a Mountain Dew to ward off hangovers, but I'm sure they've screwed that sandwich up, too.
Mostly, I just stick to real burgers prepared by real people on a real grill, with a side of real fries.

When I started looking forward to summertime because that's when we'd go over to Grandpa's for charcoal-grilled hamburgers with grill-toasted buns and fresh home-grown tomato slices served on a Western Ware steel platter that I now own. Thick, juicy and crispy beef patties, tomato juice running down my arms, the smell of the bun...ah, the smell of the bun...

I try to use all that I can (and try out some places I wouldn't necessarily eat at without a coupon), and then with a month left, I turn it over to my family and then my co-workers and give them all a chance at the remainders.
I always tip on the full amount, it's not the waiter's fault I'm using a coupon, it's the owner's fault.

I grew up on "chipped beef on toast", and make it for my daughters and me sometimes for breakfast. Although by the time I'm done "altering the recipe" (shredded cheese whisked in, shot of tabasco and worcestershire sauce, a couple random shakes from the spice cabinet) it's not officially S.O.S., but it does the job.

Just got back from KC this weekend, and like every family trip up I-35, we stopped at Winsteads (I435 & Roe location). Still great onion rings, still great grilled onions (not chopped and grilled, it's a WHOLE SLICE of onion grilled to take some of the bite away, but not the crunch). They didn't hear me order cheese, but the absence of cheese accentuated the pure naked quality of a well-cooked burger. And one of these days, I swear, I'm going to order their fried egg sandwich, just to cross that one off my list.

I'm wondering if in place of the pureed baby beef food, if you just put a 1/4 cup of the ground chuck in a processor with the broth and blended it down and added it to the rest of the chuck. Not that I'm afraid of baby food, which has to be pretty safe if you're feeding it to babies, but it might save some money and you don't have to explain to people snooping in your cabinets why you have baby food but no babies.
And although I live in Wichita, where White Castle started, all I've ever had the opportunity to eat is the frozen ones in the supermarket. I think I'll make a batch of these clones for my family this week.