bouche Posted July 8, 2007 Report Share Posted July 8, 2007 I stumbled upon something no one should see. Link to comment Share on other sites More sharing options...
LXQ42 Posted July 20, 2007 Report Share Posted July 20, 2007 Dangerous Dan's on Queen East in T.O. Home of "The Coronary Burger." Link to comment Share on other sites More sharing options...
bouche Posted July 21, 2007 Report Share Posted July 21, 2007 Dangerous Dan's on Queen East in T.O. Home of "The Coronary Burger." how in the hell did you eat that? Link to comment Share on other sites More sharing options...
LXQ42 Posted July 23, 2007 Report Share Posted July 23, 2007 In installments! Link to comment Share on other sites More sharing options...
Davey Boy 2.0 Posted September 26, 2007 Report Share Posted September 26, 2007 apparently these mofos will be going for $20 at the Works in October:Beckta Burger From executive chef Michael Moffatt, Beckta Dining & Wine Makes 3 burgers - 3 ounces (85 g) foie gras - 21 ounces (600 g) organic ground beef (available at Saslove's on Wellington Street; may substitute ordinary lean ground beef) - Large handful, baby Swiss chard leaves (or other tender greens) - 2 tablespoons (25 mL) truffle-infused olive oil - 3 soft hamburger buns, toasted if desired - 3 slices organic field-ripened tomato, each 1/4-inch (6-mm) thick - 6 slices smoked bacon, fried to crispy - 3 tablespoons (50 mL) peach chutney (recipe here) 1. Quickly pulse (one pulse should do it) foie gras in a food processor, or chop fine by hand. Transfer to a bowl and mix with ground beef. Form into 3 patties; set aside. 2. In a small clean bowl, toss baby salad greens with truffle-infused oil; set aside. 3. Preheat grill and cook meat until patties are done and no trace of pink remains inside (internal meat temperature: 160°F/71°C). To assemble burger, place a patty on each bun, followed by 1 tomato slice, 2 strips of crispy bacon, 1 tablespoon (15 mL) of peach chutney, and baby greens. Foie Gras Poutine From executive chef Michael Moffatt, Beckta Dining & Wine Serves 4 as side dish - 1 pound (450 g) Yukon Gold potatoes - 8 cups (2 L) vegetable oil, for deep frying - One 398-mL can St-Hubert poutine gravy - 2 ounces (60 g) foie gras, diced and lightly seared - Salt, pepper - 3 ounces (85 g) St. Albert cheese curds Note: For safety, we recommend using an electric deep-frying appliance and following the manufacturers directions. 1. Peel and cut potatoes into french-fry size sticks. Rinse in cold water, drain well and pat dry with paper towels. 2. Pour cold oil into electric deep-fryer appliance, or into a deep pot with straight sides. Place sliced potato in cool oil -- in batches if necessary; do not overcrowd -- and heat to 350°F (180°C). Cook until potato is tender, limp yet still white, then transfer to a baking sheet to cool to room temperature. Meanwhile, increase oil temperature to 375°F (190°C). 3. When ready to serve, heat gravy on stovetop in a saucepan until bubbling, add half of the foie gras and stir until melted. Return fries to the hot oil and cook until crisp and golden brown. When done, transfer fries to a bowl lined with clean paper towels; season to taste with salt, pepper, and toss. 4. To serve, place french fries in bowl, top with remaining foie gras and cheese curds. Cover with gravy and serve hot. Corn and Peach Chutney From executive chef Michael Moffatt, Beckta Dining & Wine Serves 6 to 8 as burger topping - 1/3 cup (75 mL) canola oil - 1 large cooking onion, or 2 medium-size, diced fine (total 8 ounces/225 g) - 2 cups (500 mL) frozen or fresh corn kernels - 8 peaches, pitted, each cut into 8 wedges - 1/2 cup (125 mL) honey - 1 cup (250 mL) white wine vinegar, or apple cider vinegar - 1 bunch fresh sage, leaves only, chopped - Salt and pepper 1. In a large pot, heat oil over medium heat. Add onion and sauté until translucent but not browned, about 3 minutes. Add corn and peaches and stir to coat with oil. Sauté until soft, about 5 minutes. 2. Add honey and vinegar, bring to a boil, reduce heat to medium-low and simmer gently until syrupy, about 45 minutes. (Peaches will soften and break apart while stirring.) Add chopped fresh sage, season with salt and pepper. Link to comment Share on other sites More sharing options...
c-towns Posted November 28, 2007 Report Share Posted November 28, 2007 So I hit The Works on Bank Street before Jethro Tull last night. To my surprise, they served booze, which I did not expect for some reason but was happy about it.I was impressed by the menu and all the possibilities to choose from. I went with the Dead Ringer with 2 slices of smoked Bacon. It was a nice portion of burger which definately made me full along with the oinion ring opener and fries on the side.The only downfall I experienced was the lack of juice in my burger and I didn't think the fries (normal or sweet) were very good.I will go back. Link to comment Share on other sites More sharing options...
Ol'Hickster Posted November 28, 2007 Report Share Posted November 28, 2007 I enjoy Hero Certified Bugers every now and then, and I had a Bacon-ator today for lunch at work, wasnt too bad but didnt make me want to scream out like a little girl at a spice girls concert( when they were in there prime ) like the comercial seems show, I have also ate at Dangerous Dans a couple times after a late night of partying always Good!! I will have the check out the works ! Sounds super good side note but the Real Jerk right accross from Dangerous Dans is kick ass place to eat aswell!! Link to comment Share on other sites More sharing options...
MarcO Posted January 30, 2008 Report Share Posted January 30, 2008 cheeseburger in a can! Link to comment Share on other sites More sharing options...
bouche Posted February 1, 2008 Report Share Posted February 1, 2008 Check out a forum where a guy actually COOKS AND EATS oneThis is the best example of product not meeting promo photo. Link to comment Share on other sites More sharing options...
MarcO Posted February 10, 2008 Report Share Posted February 10, 2008 that's just fucking revolting. MA! MEATLOAF! F&CK!!! Link to comment Share on other sites More sharing options...
bONES Posted February 10, 2008 Report Share Posted February 10, 2008 I just got back from South Street Burger and was wondering why NO ONE had mentioned them yet!They are by far the best burgers I have had.I just went to their website and now realize they are only in the GTA.If you live in Toronto and love burgers you have to try South St. Burgers :thumbup: Link to comment Share on other sites More sharing options...
ForbinHood Posted February 10, 2008 Report Share Posted February 10, 2008 Starr Burger in Whitby on Brock st and Starr ave...Absolutely one of the best burgers ive ever had... order the home burger with cheese! Link to comment Share on other sites More sharing options...
bouche Posted February 10, 2008 Report Share Posted February 10, 2008 sounds like a place to stop on the way home from toronto next time we drive that way. Link to comment Share on other sites More sharing options...
ForbinHood Posted February 11, 2008 Report Share Posted February 11, 2008 You guys will not regret it Mike!! Link to comment Share on other sites More sharing options...
Davey Boy 2.0 Posted February 11, 2008 Report Share Posted February 11, 2008 (edited) O beautiful for spacious skies, For amber waves of grain, For purple mountain majesties Above the fruited plain! America! America! God shed his grace on thee And crown thy good with brotherhood From sea to shining sea! = Edited February 11, 2008 by Guest Link to comment Share on other sites More sharing options...
Booche Posted February 11, 2008 Report Share Posted February 11, 2008 You've got to smush it down if you want to wrap your mouth around it.Maybe I should have written this in the Happy Bday Boinkonon thread. Link to comment Share on other sites More sharing options...
c-towns Posted February 12, 2008 Report Share Posted February 12, 2008 first I've heard of this south street burger, I will eat there this week. Link to comment Share on other sites More sharing options...
phorbesie Posted February 12, 2008 Report Share Posted February 12, 2008 i want summer to come so i can eat velvet's tasty burgers again! i miss them.i went to harvey's in montreal the other day and had the nastiest burger of my entire life. (i've eaten at harvey's a number of times before but this one was foul) Link to comment Share on other sites More sharing options...
MarcO Posted March 4, 2008 Report Share Posted March 4, 2008 oh dear god. The Big MacChicken Link to comment Share on other sites More sharing options...
Davey Boy 2.0 Posted March 4, 2008 Report Share Posted March 4, 2008 cuntybollox!!! Link to comment Share on other sites More sharing options...
rubberdinghy Posted March 4, 2008 Author Report Share Posted March 4, 2008 With the first bite I found myself going through a crunchy/juicy layer after layer and the texture was to die for. Everything just worked. Clouds split as a bright ray of sunshine beamed down to my table. The elderly couple a few tables over started playing a harp as a unicorn walked by during my second bite. I was in heaven for a few seconds then the guilt hit me. Was I really doing this? 4 sandwiches at once? I had to stop. There was no way I could finish this monster.hahahhahahhaa Link to comment Share on other sites More sharing options...
c-towns Posted March 24, 2008 Report Share Posted March 24, 2008 I finally hit up the South Street Burger today for lunch. It wasn't exactly what I had expected (I was picturing the works). It was more like a hamburger subway, pick your own toppings behind glass set-up.I'm not a big fry guy, most times I would go for two sandwiches (depending on where and what and how much) and this place even has the NY Fries affiliation. I wanted cheese and bacon on the burger (both extra $) so I ended up getting just the burger and a small drink. This was almost $9.00The sauce selection was excellent, horseraddish mayo, wassabi mayo, red pepper basil sauce, plus many more.The burger itself was decent, but just as my prior visit to the works, the burger was dry, maybe I need to start requesting some moisture.I doubt I'll go back, the search continues...... Link to comment Share on other sites More sharing options...
AcidNintendoOrgan Posted March 24, 2008 Report Share Posted March 24, 2008 what was the burger made of (meat wise?) Link to comment Share on other sites More sharing options...
AcidNintendoOrgan Posted March 24, 2008 Report Share Posted March 24, 2008 A burger...a great one...should be made of many different types of meat! Link to comment Share on other sites More sharing options...
c-towns Posted March 24, 2008 Report Share Posted March 24, 2008 angus beef that looked pre-made and frozen, this restaurant is some what of a chain. Link to comment Share on other sites More sharing options...
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