MartinP.
Senior HTF Member
- Joined
- Mar 26, 2007
- Messages
- 2,073
- Real Name
- Martin
Dated 1963:
,..nothing worse than lying trying to cover one's mistakes...GOD BLESS LAFD AND MAGA!
I've been behind in my reading here, so I didn't see the burger post until now. While I don't agree with your specific prescriptions for a proper burger, I strongly agree with your general prescriptions, at least for myself. A burger must be consumable without undue mess or jaw injury.Well, not much response to my silly burger story a few posts back which tells me I probably veered too much off the thread's stated purpose.
While I think folks in this great country are free to put whatever they want on a burger, my own definition of a proper burger, for my personal consumption, is quite narrow and traditional. A well-made In-N-Out hamburger with ketchup, mustard and pickle instead of the "spread similar to Thousand Island dressing" defines my bone-stock, basic hamburger. Iceberg lettuce (with the spines removed) and tomato are desired, but not absolutely necessary.
I've been behind in my reading here, so I didn't see the burger post until now. While I don't agree with your specific prescriptions for a proper burger, I strongly agree with your general prescriptions, at least for myself. A burger must be consumable without undue mess or jaw injury.
While I think folks in this great country are free to put whatever they want on a burger, my own definition of a proper burger, for my personal consumption, is quite narrow and traditional. A well-made In-N-Out hamburger with ketchup, mustard and pickle instead of the "spread similar to Thousand Island dressing" defines my bone-stock, basic hamburger. Iceberg lettuce (with the spines removed) and tomato are desired, but not absolutely necessary.
If the meat is fresh and char-broiled, I can dispense with the ketchup and mustard, and if the meat is really fresh, I can dispense with the bun in favor of large leaves of iceberg lettuce. But that is as radical as I get.
As a rule, four ounces of lean ground beef is ideal, or up to a third-pound of regular ground beef. Extra-lean ground beef is too dense for a hamburger. The meat should always be done medium rare.
If there is to be cheese, it must be sharp Cheddar, or nothing. The only additional ingredients allowed are chili (without beans) and occasionally Anaheim chiles. While I love onions, they hate me and want me to suffer.
This is my burger testimony.
As Kookie would say "Man who wants a burger named after a belly button!"
Our favorite is Red Robin Bonzai with pineapple.
And now back to our regularly scheduled 77 Sunset Strip.
And a well-though out testimony it is. My fervent hope is that In-N-Out legislates a corporate missive to someday franchise in Indiana. I was first exposed the the legendary chain when I began to travel regularly to SoCal on business. The CEO of our company served up a massive pile of the burgers at a corporate meeting for those of us from Hicksville (read: outside In-N-Out's territory) and we all fell upon them like sharks on chum. I know I ate at least three.I've been behind in my reading here, so I didn't see the burger post until now. While I don't agree with your specific prescriptions for a proper burger, I strongly agree with your general prescriptions, at least for myself. A burger must be consumable without undue mess or jaw injury.
While I think folks in this great country are free to put whatever they want on a burger, my own definition of a proper burger, for my personal consumption, is quite narrow and traditional. A well-made In-N-Out hamburger with ketchup, mustard and pickle instead of the "spread similar to Thousand Island dressing" defines my bone-stock, basic hamburger. Iceberg lettuce (with the spines removed) and tomato are desired, but not absolutely necessary.
If the meat is fresh and char-broiled, I can dispense with the ketchup and mustard, and if the meat is really fresh, I can dispense with the bun in favor of large leaves of iceberg lettuce. But that is as radical as I get.
As a rule, four ounces of lean ground beef is ideal, or up to a third-pound of regular ground beef. Extra-lean ground beef is too dense for a hamburger. The meat should always be done medium rare.
If there is to be cheese, it must be sharp Cheddar, or nothing. The only additional ingredients allowed are chili (without beans) and occasionally Anaheim chiles. While I love onions, they hate me and want me to suffer.
This is my burger testimony.
I remember him more from the one season NBC series “Sam Benedict” where he costarred with Edmond O’Brien.I watched an episode of The Untouchables last night: "The Doreen Maney Story."
Doreen was played by Honey West herself, Anne Francis. There was an actor in
it named Richard Rust, who played Len Carson. I looked him up and he was in two
episodes of 77 Sunset Strip. I thought he was intriguing.
- Who Killed Cock Robin (1960) ... Walter Legal (Season 2: Episode 19)
- Strange Bedfellows (1961) ... Race Shawn (Season 3: Episode 23)
Anyone remember him from those episodes, what kind of part he played,
did he stand out, etc.?
Go back through some of my posts on this thread—I bring up Mr. Rust several times.I watched an episode of The Untouchables last night: "The Doreen Maney Story."
Doreen was played by Honey West herself, Anne Francis. There was an actor in
it named Richard Rust, who played Len Carson. I looked him up and he was in two
episodes of 77 Sunset Strip. I thought he was intriguing.
- Who Killed Cock Robin (1960) ... Walter Legal (Season 2: Episode 19)
- Strange Bedfellows (1961) ... Race Shawn (Season 3: Episode 23)
Anyone remember him from those episodes, what kind of part he played,
did he stand out, etc.?
Did the studio designate him as a “cross between Marlon Brando and James Dean“ because that thought never ever crossed my mind?Go back through some of my posts on this thread—I bring up Mr. Rust several times.
He was WB’s cross between Marlon Brando and James Dean. With somewhat lesser talent.
Probably not—that’s just the image he was portraying in his roles in 77 SS.Did the studio designate him as a “cross between Marlon Brando and James Dean“ because that thought never ever crossed my mind?