Sliders. They’re made so you can eat different burgers with different recipes instead of a big monolith. But I want to eat these three Lolita burgers: "potato chip encrusted, foie gras pâte à choux, a sultry sweet onion jam, bacon peanut butter, pan seared foie gras, and a grass-fed beef patty."
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You love burgers, so share that love with your cat and give him or her a comfy burger to sleep in. This ultra plush pillow bed by Petz Route will keep your cat comfy and gives him a nice secluded area that beats any other cat bed.
Although your cat might be a bit scared to climb inside, after seeing you chomp down all of those burgers. It sells for about $20(USD) over on Amazon Japan. For that price, it’s a kitty value meal!
You could get some small pillows that look like hamburger ingredients and complete the look. I’ll take mine with extra cheese. I said cheese, not fleas.
[via This Is Why I’m Broke]
Waiter service too slow for you? How about a pneumatic tube that spits out sliders at 87 MILES PER HOUR? C One Espresso, a cafe in Christchurch, New Zealand, has concocted just such a plan to deliver mini-burgers straight to your table via pressurized air.
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A lot of people I know tend to avoid eating two things in public: chicken and burgers. Chicken, because it’s harder to eat without using your hands (and the smell lingers on your fingers when you do) and burgers, because you can look quite unsightly when you open wide to take a bite.
For the former, there’s finger tongs (or trongs). For the latter, there’s the Liberation wrapper to hide you behind a demure facade while you stuff your face.
The burger wrapper was debuted by Japanese burger chain Freshness Burger. Printed on the outside side of the wrapper is a half-face of a smiling woman, which is meant to cover the diner’s actual half-face while she eats.
The wrapper essentially masks the person’s face from the front view, although I don’t think anything can be done for the side view at this point. After switching their wrappers to this, Freshness Burger reported a 213% increase among women who ordered their burgers.
I wonder if they’ll make a male version of the Liberation Wrapper for the men who do care about how they look when they eat.
[Lost at E Minor via TAXI via Foodbeast]
I love burgers and I love steaks. I love vegetables (some of them) and I love the environment. Unfortunately, you can’t really love all of them at once (with the exception of veggies) because raising cattle is extremely taxing on the environment.
With the goal of producing beef that doesn’t entirely come from cows (yes, perplexing, isn’t it?), Professor Mark Post and his colleagues of Maastricht University set to work.
The results of their research has resulted in the first public tasting of a lab-grown burger that cost $330,000(USD) to make.
Post explains: “That we are trying today is important because I hope it will show cultured beef has the answers to major problems that the world faces. Our burger is made from muscle cells taken from a cow. We haven’t altered them in any way. For it to succeed it has to look, feel and hopefully taste like the real thing.”
So how the meat cultured? Muscle tissues were first taken from cows on an organic farm. These were then cultured in a nutrient solution, where they multiplied to form strands. Over 20,000 of these strands were collected to make a 5-oz burger.
The cultured burger was prepared by chef Richard McGeown. Among the tasters were Chicago-based author Josh Schonwald and Austrian food researcher Hanni Rützle.
On the burger, Schonwald commented: “The burger had a very bland, neutral flavor. The thing that made it most similar to real beef was the texture. When I bit into it, I was impressed with the bite and how it had a kind of density that was familiar.”
Post explains that it might take ten more years or so before cultured meat makes its way onto consumer’s plates.
What do you think? Would you take a bite of cultured meat or will you only eat the real thing?
[via Gizmag]
A couple of tasters, who claim they’re unpaid and impartial, are currently chomping their way through some very expensive artificial flesh at a publicity event in London. According to the BBC’s science correspondent Pallab Ghosh, who is also at the gathering, the main feedback so far is that the meat — which is presented as a burger — isn’t as juicy or tasty as the real thing, mainly because it’s totally lean. The substance was grown by a team at the University of Maastricht, with a spot of funding from none other than Google visionary Sergey Brin, who believes the technology is on the “cusp of viability” as a solution to animal welfare issues. Lead researcher Prof. Mark Post doesn’t seem too disheartened by the tasters’ comments, but says he’s working to improve flavor. At a current cost of $325,000 per patty, people are going to expect something special regardless of the ethical or ecological arguments — and some cajun spices probably won’t cut it.
Filed under: Misc, Science, Alt
Source: @BBCPallab (Twitter)
On 4/23, one of the most popular burger chains in Japan, MOS BURGER, is releasing an interesting burger series called “Mos no Natsumi”. It’s a burger that sandwiches a patty between fresh lettuce, NOT BUNS.
It is true that anything called a “burger” or “sandwich” in Japan will be disappointing to visiting foreigners because it is “just not the same” – now MOS BURGER has proudly taken it one step further.
While people in North America have gotten used to sandwiches like the KFC “Double Down” (bacon and cheese between 2 deep chicken filets serving as the buns), MOS BURGER has gone the other way.
There are 6 kinds of burgers/sandwiches in the “Mos no Natsumi” lineup:
– Beef patty with vegetables and aurora sauce (320 yen)
– Teriyaki chicken (320 yen)
– Fish (300 yen)
– Shrimp cake (350 yen)
– Pork cutlet (340 yen)
– Chicken (280 yen)
Period of sales: from April 23 until the beginning of September.
I have nothing against the color black, but when it comes to my food, I’d prefer it to be not black. I don’t know what Burger King Japan was thinking when they rolled out their black-bunned Kuro Burger (JP), but it probably wasn’t about customers with my dining preferences.
That said, I still think Kuro Burger will be a huge hit with Japanese fast food lovers, because it’s too unusual to pass up with its black buns and black sauce.
The dough of the buns have been mixed with bamboo charcoal to turn it deathly black, while the sauce is a mixture of squid ink and spices to give it that creepily zesty oomph.
Oh, and did I mention that Burger King came up with this black burger as part of its fifth anniversary in Japan? They probably thought black was a festive color that was fit for the occasion. Burger Kings all over Japan will begin serving these black burgers on September 28th. If you happen to be in the area, give it a try and tell us if its any good.
Funny thing is, this isn’t the first time we’ve seen a burger with a black bun – French chain Quick offered a special Darth Vader burger earlier this year with a similar look.
[via RocketNews24 via Obvious Winner]
I love it when people come up with designs and gadgets that make it easier and convenient to do stuff that would normally take a while, like grill a burger. But the Exhaust Burger – I don’t love.
From the name and its shape, you can probably guess that this thing is supposed to be attached on your car’s exhaust pipe. So as you drive to your office and back, you can stop by the roadside and grab the burger that’s cooked to perfection from the heat of your car’s exhaust.
It is supposed to isolate the smoke from the cooking surface, but it still doesn’t sound very appetizing, does it? Thank goodness it’s just a concept for now.
The Exhaust Burger was designed by Roohollah Merrikhpour, Mina Mirzahossein, Narges Alam, Hani Saghaiyan, Elmira Manafnejad, Sanaz Ghaem Maghami, and Navvab Bahreyni.
[via designboom via Incredible Things]
I think hamburgers and hot dogs are fine as they are. But if you’ve ever wanted to eat your hamburgers just as you’d eat hot dogs, then there’s something called the Ham Dogger that’ll help you do it.
The Ham Dogger is shaped like an empty hot dog bun. The space is where you’re supposed to put your raw hamburger patty mixture in so you can shape the patties like – you guessed it! – hot dogs. The product page boasts that you won’t have to buy two different kinds of buns ever again, which is economical (if not a little silly) in a sense.
It’s available online from Amazon for about $10(USD), but if you don’t want to fork over ten bucks for it, then you can probably just roll your patties this way and that to achieve the same hot dog effect.
This is site is run by Sascha Endlicher, M.A., during ungodly late night hours. Wanna know more about him? Connect via Social Media by jumping to about.me/sascha.endlicher.
