I want people to come to town and come by the shop and buy a T-shirt, then go by the bar-and-grill and have a hamburger or go hear some music. I want to be a destination – the destination.
Most people don’t know I have a weird pregame meal. I’m picky, so all I eat are grapes and a hamburger with nothing on it. I get the meat, the bun – that’s it.
From a young age, I understood the idea of balanced flavor – the reason you put ketchup on a hamburger. I was that kid who wouldn’t eat something if there was something missing. I never really understood it until I began cooking professionally, balancing acids, sweets, spicy flavors and fat.
I have done a Hamburger Helper commercial, a Hardees commercial, a McDonalds commercial. American Express commercial.
To get rid of my cellulite, I’d have to go on a diet. I don’t want to do that; I want to eat. If I want a hamburger, I’ll have one.
Give me Caviar Kaspia and give me a hamburger. I love the two extremes.
What are the symbols of American strength, wealth, power and modernity? Certainly not jazz and rock and roll, not chewing-gum or hamburgers, Broadway or Hollywood. It’s their skyscrapers. Their Pentagon. Their science. Their technology.
We all flirt. When I go into a meeting with new clients I flirt with them; when I want 20p off a hamburger I’ll flirt with them. It’s not about being sexual – it’s about getting someone’s attention and getting your own way in a seductive way.
A record is a commodity, but so is a hamburger. Just because I work at McDonald’s doesn’t mean I reap the benefits of that commodity. That’s the reality with most artists in the record industry: They’re getting paid a subsistence wage so they can keep producing a commodity for the record label.
I’m starting to get old. I want to eat some hamburgers and just relax.
After a long day at the beach, a hamburger and fries usually does the trick.
Dream food day, hmm – maybe a hamburger and fries, but honestly, it’s not really a dream because I tend to eat what I want to for the most part.
Today, it’s money. There’s no question about that. Unless you endorse a grill that cooks hamburgers and steaks, where else can you make the kind of money that you can make in the ring if you’re good?
People think it’s so easy to make hamburgers. That consistent quality in so many restaurants, in that many parts of the world, is not an easy thing to do.
I want to keep fighting because it is the only thing that keeps me out of the hamburger joints. If I don’t fight, I’ll eat this planet.
When I was growing up, I never really ate vegetables. I was just a hot dog, hamburger, French fry person like most kids.
If only meat weren’t so delicious! Sure, meat may pave the way to a heart attack. Yes, factory farms torture animals. Indeed, producing a single hamburger patty requires more water than two weeks of showers. But for those of us who are weak-willed, there’s nothing like a juicy burger.
To eat well, I always disagree with critics who say that all restaurants should be fine dining. You can get a Michelin star if you serve the best hamburger in the world.
From the days when I was a kid, and I would sit at the dinner table with Dad, we would debate everything, from the best hamburger in the world to the most important news items. We always had real challenging conversations. That translated to hanging out with my buddies. It wasn’t always something cerebral or important.
Outdoor cooking is not just about hot dogs and hamburgers. There are so many styles of food you can make.
Sometimes I miss hamburgers, I should say that. I miss the tuna pizzas at Mercer Kitchen.
There are a zillion variables to a hamburger. What part of the animal went into it. What coarseness. What temperature.
In 2012, a hamburger cost Amtrak $16.15, with riders paying $9.50. This means that we, the taxpayers, are forced to pick up the tab for the remaining $6.65 through subsidies provided to Amtrak.
But once in a while you might see me at In and Out Burger; they make the best fast food hamburgers around.
You know most of the food that Americans hold so dear – things like hamburgers and hot dogs – were road food, but even before they were road food, they were peasant food.
Puberty for me was graduating from Thousand Island salad dressing to Caesar salads. It was like going from hot dogs and hamburgers to beef stroganoff, or from ice cream in a cone to creme brulee.
Ferran Adria making hamburgers… some thought it was crazy. But getting them perfect was a challenge. Plus I’m fascinated by all aspects of food.
A hamburger by any other name costs twice as much.
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