Whooee! I jest come across this here story 'bout a burger joint down in Pennsylvania that cooked up a 15 pound hamburger. Now, beef don't agree with Ma's constitution so around JimBobby's house we don't eat too much of it. I figger mebbe I oughta be eatin' more red meat jest t' keep my testosterone an' killer instinct at the right level. I don't reckon I'd be able t' get too far inta that there 15 pounder with or without cheese, though.When I read the story in the Pittsburg Post-Gazette, sumpin' 'bout it din't seem quite right.
The burger starts out, as burgers typically do, as a large slab of raw ground meat -- 280 ounces of extra lean beef shipped up from Pittsburgh. That's enough beef to make 70 McDonald's quarter pounders.Now, mebbe I ain't the bestest when it comes t' spellin' an' grammar but I reckon I ain't so bad at doin' the multiplyin' an' dividin'. If they had 280 ounces an' there's 16 ounces in a pound an' 4 ounces in a quarter-pound, then they're right bout the part where it'd make 70 quarter pounders. The thing is, they sez the burger's 15 pounds an' 280 ounces is really 17 an' a haff pounds.
It sure weren't fast food. They hadta cook that baby fer 2 an' a haff hours.
Yores trooly,
JimBobby
2 comments:
Ahhhh, but cooked weight is usually lower because fat and water come out of the meat during the cooking process. That probably accounts for the difference.
My question...who would eat a 15 pound burger (although I have to admit it looked kind of asthetically pleasing, even pretty, in a burgery sort of way)?
tz
Whooee! I reckon them big burgs might be a good way t' move sum o' that beef the Merkins ain't lettin' cross the borderline. Funny thing 'bout all that surplus is I ain't seen any big drop in the price o' beefsteaks down t' the grocery store.
JB
Post a Comment