On Tue, 05 Mar 2013 15:44:02 -0500, Brooklyn1
> wrote:

>Anyone been, comments:
>http://www.louislunch.com/index.php


I've read about it and have seen it on TV a couple of times, just have
not gotten there yet. I even have it in my GPS in case I get to the
area.

Ed Pawlowski wrote:
>Brooklyn1 wrote:
>
>>Anyone been, comments:
>>http://www.louislunch.com/index.php
>
>I've read about it and have seen it on TV a couple of times, just have
>not gotten there yet. I even have it in my GPS in case I get to the
>area.

Being in Connecticut I was thinking you might have been there. Their
web site doesn't have much detail about the foods they serve. I was
especially wondering about what cuts of meat they use for their
burgers and if they grind it themselves, or just slap mystery meat on
the grill. If one day you try it please report back.

On 06/03/2013 3:56 PM, Brooklyn1 wrote:

>
> Being in Connecticut I was thinking you might have been there. Their
> web site doesn't have much detail about the foods they serve. I was
> especially wondering about what cuts of meat they use for their
> burgers and if they grind it themselves, or just slap mystery meat on
> the grill. If one day you try it please report back.
>


The site has their menu. There isn't much on it. They have hamburgers,
potato salad, potato chips, pie and bottled water and soft drinks.

Dave Smith wrote:
>Brooklyn1 wrote:
>>
>> Being in Connecticut I was thinking you might have been there. Their
>> web site doesn't have much detail about the foods they serve. I was
>> especially wondering about what cuts of meat they use for their
>> burgers and if they grind it themselves, or just slap mystery meat on
>> the grill. If one day you try it please report back.
>
>The site has their menu. There isn't much on it. They have hamburgers,
>potato salad, potato chips, pie and bottled water and soft drinks.

That is the point of my query, their menu gives no details.

On 06/03/2013 6:06 PM, Brooklyn1 wrote:
> Dave Smith wrote:
>> Brooklyn1 wrote:
>>>
>>> Being in Connecticut I was thinking you might have been there. Their
>>> web site doesn't have much detail about the foods they serve. I was
>>> especially wondering about what cuts of meat they use for their
>>> burgers and if they grind it themselves, or just slap mystery meat on
>>> the grill. If one day you try it please report back.
>>
>> The site has their menu. There isn't much on it. They have hamburgers,
>> potato salad, potato chips, pie and bottled water and soft drinks.
>
> That is the point of my query, their menu gives no details.
>


They serve a plain hamburger on two pieces of white bread. Apparently
they don't have ketchup for them and don't allow it. What would you expect.

It looks like they have a marketing gimmick that has been working for
them for over 100 years, though I wonder where the Snapple and Artesian
water came into the picture.

On Wed, 06 Mar 2013 18:11:20 -0500, Dave Smith
> wrote:

>On 06/03/2013 6:06 PM, Brooklyn1 wrote:
>> Dave Smith wrote:
>>> Brooklyn1 wrote:
>>>>
>>>> Being in Connecticut I was thinking you might have been there. Their
>>>> web site doesn't have much detail about the foods they serve. I was
>>>> especially wondering about what cuts of meat they use for their
>>>> burgers and if they grind it themselves, or just slap mystery meat on
>>>> the grill. If one day you try it please report back.
>>>
>>> The site has their menu. There isn't much on it. They have hamburgers,
>>> potato salad, potato chips, pie and bottled water and soft drinks.
>>
>> That is the point of my query, their menu gives no details.
>>
>
>
>They serve a plain hamburger on two pieces of white bread. Apparently
>they don't have ketchup for them and don't allow it. What would you expect.
>
>It looks like they have a marketing gimmick that has been working for
>them for over 100 years, though I wonder where the Snapple and Artesian
>water came into the picture.

I'm wondering about where the meat comes from for their burgers, what
kind of potato chips (do they mean french fries), would be nice to see
pictures of what they serve.
This helps:
http://www.youtube.com/watch?v=wdp3I...=CLhPajQAY7xU0

"Dave Smith" > wrote in message
...
> On 06/03/2013 6:06 PM, Brooklyn1 wrote:
>> Dave Smith wrote:
>>> Brooklyn1 wrote:
>>>>
>>>> Being in Connecticut I was thinking you might have been there. Their
>>>> web site doesn't have much detail about the foods they serve. I was
>>>> especially wondering about what cuts of meat they use for their
>>>> burgers and if they grind it themselves, or just slap mystery meat on
>>>> the grill. If one day you try it please report back.
>>>
>>> The site has their menu. There isn't much on it. They have hamburgers,
>>> potato salad, potato chips, pie and bottled water and soft drinks.
>>
>> That is the point of my query, their menu gives no details.
>>
>
>
> They serve a plain hamburger on two pieces of white bread. Apparently they
> don't have ketchup for them and don't allow it. What would you expect.
>
> It looks like they have a marketing gimmick that has been working for them
> for over 100 years, though I wonder where the Snapple and Artesian water
> came into the picture.

I don't have much occasion to go into New Haven any more, but I have had
many a burger at Louis' Lunch and there are no gimmicks. They serve decent
meat cooked in ancient vertical (almost) burners and serve them on toast.
The burners let the majority of fat drip away ... enough that the burgers
won't soak through the toast.

Serving one thing isn't too unusual in New Haven. The great pizzarias
(Pepe's and Sally's) only serve pizza, salad, and drinks, and cheese isn't a
standard item on the pies - you ask for it and pay the same as for any other
topping but sauce. The crust is good enough that it's delicious with just
olive oil spread on it. Their secret is coal-fired brick ovens that can
heat to 1100 deg F, and the little hamburger burners are Louis' secret
weapon.

On 06/03/2013 7:40 PM, Keith wrote:

>> It looks like they have a marketing gimmick that has been working for them
>> for over 100 years, though I wonder where the Snapple and Artesian water
>> came into the picture.
>
> I don't have much occasion to go into New Haven any more, but I have had
> many a burger at Louis' Lunch and there are no gimmicks. They serve decent
> meat cooked in ancient vertical (almost) burners and serve them on toast.
> The burners let the majority of fat drip away ... enough that the burgers
> won't soak through the toast.

I would suggest that is their marketing gimmick. Maybe you take
exception to the word. Maybe you should look it up, but I would suggest
that when other burger joints are grilling, broiling or frying burgers
and putting them on special buns and offering multiple toppings, that
cooking them sideways and serving them on white bread..... that is a
marketing gimmick.

On Wed, 06 Mar 2013 19:56:48 -0500, Dave Smith
> wrote:


>
>I would suggest that is their marketing gimmick. Maybe you take
>exception to the word. Maybe you should look it up, but I would suggest
>that when other burger joints are grilling, broiling or frying burgers
>and putting them on special buns and offering multiple toppings, that
>cooking them sideways and serving them on white bread..... that is a
>marketing gimmick.
>

When you are the originator, like Louis was, I'd not call it a
gimmick. He was cooking on the vertical burner long before the
broiling and grilling crowd came to be. They feel it is the proper
way to cook a burger. They are credited with being the originator of
the burger.

Call it what you want, but it has kept them in business for 100 years.

On Wed, 06 Mar 2013 15:56:42 -0500, Brooklyn1
> wrote:

>Ed Pawlowski wrote:
>>Brooklyn1 wrote:
>>
>>>Anyone been, comments:
>>>http://www.louislunch.com/index.php
>>
>>I've read about it and have seen it on TV a couple of times, just have
>>not gotten there yet. I even have it in my GPS in case I get to the
>>area.
>
>Being in Connecticut I was thinking you might have been there. Their
>web site doesn't have much detail about the foods they serve. I was
>especially wondering about what cuts of meat they use for their
>burgers and if they grind it themselves, or just slap mystery meat on
>the grill. If one day you try it please report back.

I certainly will. They are about 100 miles from me and I have little
reason to go that way. Next time I need a hat though, I'll go there
for lunch.

I bought a couple of hats from www.delmonicohatter.com a few years
ago. They are a real old style hat shop with quality goods and
service. Hard to find these day. We had lunch at a Italian place
that trip.

On 3/6/2013 7:56 PM, Dave Smith wrote:
> On 06/03/2013 7:40 PM, Keith wrote:
>
>>> It looks like they have a marketing gimmick that has been working for
>>> them
>>> for over 100 years, though I wonder where the Snapple and Artesian water
>>> came into the picture.
>>
>> I don't have much occasion to go into New Haven any more, but I have had
>> many a burger at Louis' Lunch and there are no gimmicks. They serve
>> decent
>> meat cooked in ancient vertical (almost) burners and serve them on toast.
>> The burners let the majority of fat drip away ... enough that the burgers
>> won't soak through the toast.
>
> I would suggest that is their marketing gimmick. Maybe you take
> exception to the word. Maybe you should look it up, but I would suggest
> that when other burger joints are grilling, broiling or frying burgers
> and putting them on special buns and offering multiple toppings, that
> cooking them sideways and serving them on white bread..... that is a
> marketing gimmick.
>
>
Apparently a very *old* marketing gimmick. Those vertical burners have
the date 1898 on the casting. The owner claims on the youtube video
from 'The Chew' they're still using the original cookers.

Jill

On 07/03/2013 7:32 AM, jmcquown wrote:

>> I would suggest that is their marketing gimmick. Maybe you take
>> exception to the word. Maybe you should look it up, but I would suggest
>> that when other burger joints are grilling, broiling or frying burgers
>> and putting them on special buns and offering multiple toppings, that
>> cooking them sideways and serving them on white bread..... that is a
>> marketing gimmick.
>>
>>
> Apparently a very *old* marketing gimmick. Those vertical burners have
> the date 1898 on the casting. The owner claims on the youtube video
> from 'The Chew' they're still using the original cookers.
>

Sure it's an old gimmick, but still a gimmick, something that makes
their burgers stand out from the competition. It's not a bad thing.

jmcquown wrote:
>

> Apparently a very *old* marketing gimmick. Those vertical burners have
> the date 1898 on the casting. The owner claims on the youtube video
> from 'The Chew' they're still using the original cookers.
>
> Jill

I made a couple of burgers for dinner last night and I did it their way (as
far as the no condiments).

It was a burger on lightly toasted white bread with a pile of cooked onions,
some sharp cheddar melted on top and a few thinly sliced tomatoes. No
mustard, ketchup or mayo.

It was actually very good. And I used just stupidstore ground beef. It
would be so much better with a good cut of beef freshly ground.

I'm starting to think about buying a meat grinder. I might not use one often
but I'll bet I'd love to have it when I do want to do that.

Gary

On Mar 7, 9:56*am, Gary > wrote:
> jmcquown wrote:
>
> > Apparently a very *old* marketing gimmick. *Those vertical burners have
> > the date 1898 on the casting. *The owner claims on the youtube video
> > from 'The Chew' they're still using the original cookers.
>
> > Jill
>
> I made a couple of burgers for dinner last night and I did it their way (as
> far as the no condiments).
>
> It was a burger on lightly toasted white bread with a pile of cooked onions,
> some sharp cheddar melted on top and a few thinly sliced tomatoes. *No
> mustard, ketchup or mayo.
>
> It was actually very good. And I used just stupidstore ground beef. *It
> would be so much better with a good cut of beef freshly ground.
>
> I'm starting to think about buying a meat grinder. I might not use one often
> but I'll bet I'd love to have it when I do want to do that.
>
> Gary

A decent food processor will work if you are careful...

On Thu, 7 Mar 2013 12:58:10 -0800 (PST), merryb >
wrote:

>On Mar 7, 9:56*am, Gary > wrote:
>> jmcquown wrote:
>>
>> > Apparently a very *old* marketing gimmick. *Those vertical burners have
>> > the date 1898 on the casting. *The owner claims on the youtube video
>> > from 'The Chew' they're still using the original cookers.
>>
>> > Jill
>>
>> I made a couple of burgers for dinner last night and I did it their way (as
>> far as the no condiments).
>>
>> It was a burger on lightly toasted white bread with a pile of cooked onions,
>> some sharp cheddar melted on top and a few thinly sliced tomatoes. *No
>> mustard, ketchup or mayo.
>>
>> It was actually very good. And I used just stupidstore ground beef. *It
>> would be so much better with a good cut of beef freshly ground.
>>
>> I'm starting to think about buying a meat grinder. I might not use one often
>> but I'll bet I'd love to have it when I do want to do that.
>>
>> Gary
>
>A decent food processor will work if you are careful...

Careful not to turn you rgood meat into mush. A food processor cannot
grind meat or anything else. Quality meat grinders for home use are
relatively inexpensive, under $150. Don't buy a manual grinder.
Cabela's has a good selection and low prices. I have this one, works
great:
http://www.cabelas.com/product/Cabel...h-All+Products

On Mar 6, 12:56*pm, Brooklyn1 > wrote:
> Ed Pawlowski wrote:
> >Brooklyn1 wrote:
>
> >>Anyone been, comments:
> >>http://www.louislunch.com/index.php
>
> >I've read about it and have seen it on TV a couple of times, just have
> >not gotten there yet. *I even have it in my GPS in case I get to the
> >area.
>
> Being in Connecticut I was thinking you might have been there. *Their
> web site doesn't have much detail about the foods they serve. *I was
> especially wondering about what cuts of meat they use for their
> burgers and if they grind it themselves, or just slap mystery meat on
> the grill. *If one day you try it please report back.

The blurb said they use (or did use) five different cuts. I'm guessing
that chuck would be the bulk of it, but what else would you use?

On 3/7/2013 5:12 PM, spamtrap1888 wrote:
> On Mar 6, 12:56 pm, Brooklyn1 > wrote:
>> Ed Pawlowski wrote:
>>> Brooklyn1 wrote:
>>
>>>> Anyone been, comments:
>>>> http://www.louislunch.com/index.php
>>
>>> I've read about it and have seen it on TV a couple of times, just have
>>> not gotten there yet. I even have it in my GPS in case I get to the
>>> area.
>>
>> Being in Connecticut I was thinking you might have been there. Their
>> web site doesn't have much detail about the foods they serve. I was
>> especially wondering about what cuts of meat they use for their
>> burgers and if they grind it themselves, or just slap mystery meat on
>> the grill. If one day you try it please report back.
>
> The blurb said they use (or did use) five different cuts. I'm guessing
> that chuck would be the bulk of it, but what else would you use?
>
It's a secret! The blurb also said it originated when a man came in, in
a rush, and couldn't wait for them to cook a steak. "What can you do to
expedite it?" His great grandfather ran it through a grinder and served
it on toast. I doubt the first time around was five different meats.

Jill

On Thu, 07 Mar 2013 19:24:36 -0500, jmcquown >
wrote:

>On 3/7/2013 5:12 PM, spamtrap1888 wrote:
>> On Mar 6, 12:56 pm, Brooklyn1 > wrote:
>>> Ed Pawlowski wrote:
>>>> Brooklyn1 wrote:
>>>
>>>>> Anyone been, comments:
>>>>> http://www.louislunch.com/index.php
>>>
>>>> I've read about it and have seen it on TV a couple of times, just have
>>>> not gotten there yet. I even have it in my GPS in case I get to the
>>>> area.
>>>
>>> Being in Connecticut I was thinking you might have been there. Their
>>> web site doesn't have much detail about the foods they serve. I was
>>> especially wondering about what cuts of meat they use for their
>>> burgers and if they grind it themselves, or just slap mystery meat on
>>> the grill. If one day you try it please report back.
>>
>> The blurb said they use (or did use) five different cuts. I'm guessing
>> that chuck would be the bulk of it, but what else would you use?
>>
>It's a secret! The blurb also said it originated when a man came in, in
>a rush, and couldn't wait for them to cook a steak. "What can you do to
>expedite it?" His great grandfather ran it through a grinder and served
>it on toast. I doubt the first time around was five different meats.

Doesn't even make sense to use multiple beef cuts, it's probably
mystery meat trimmings. Their web site says nothing about what meat
cuts they use, odds are very strong that they buy bulk mystery meat.
Like most old time burger joints they probably once ground there own
meat on the premises, but no longer... if they ground their own meat
they certainly would have said so.

On Thu, 07 Mar 2013 08:40:49 -0500, Dave Smith
> wrote:



>>
>
>Sure it's an old gimmick, but still a gimmick, something that makes
>their burgers stand out from the competition. It's not a bad thing.

Nope, There was no competition when they started. They were the
first. Others copied them.

"Ed Pawlowski" > wrote in message
...
> On Thu, 07 Mar 2013 08:40:49 -0500, Dave Smith
> > wrote:
>
>
>
>>>
>>
>>Sure it's an old gimmick, but still a gimmick, something that makes
>>their burgers stand out from the competition. It's not a bad thing.
>
> Nope, There was no competition when they started. They were the
> first. Others copied them.

There you go! No gimmicks at Louis', but everybody else has one, or at
least shares one.

"spamtrap1888" > wrote in message
...
On Mar 6, 12:56 pm, Brooklyn1 > wrote:
> Ed Pawlowski wrote:
> >Brooklyn1 wrote:
>
> >>Anyone been, comments:
> >>http://www.louislunch.com/index.php
>
> >I've read about it and have seen it on TV a couple of times, just have
> >not gotten there yet. I even have it in my GPS in case I get to the
> >area.
>
> Being in Connecticut I was thinking you might have been there. Their
> web site doesn't have much detail about the foods they serve. I was
> especially wondering about what cuts of meat they use for their
> burgers and if they grind it themselves, or just slap mystery meat on
> the grill. If one day you try it please report back.

The blurb said they use (or did use) five different cuts. I'm guessing
that chuck would be the bulk of it, but what else would you use?

Round and sirloin probably, maybe three cuts of round (top, bottom, rump).

On 3/7/2013 8:59 PM, Brooklyn1 wrote:
> Doesn't even make sense to use multiple beef cuts, it's probably
> mystery meat trimmings. Their web site says nothing about what meat
> cuts they use, odds are very strong that they buy bulk mystery meat.
> Like most old time burger joints they probably once ground there own
> meat on the premises, but no longer... if they ground their own meat
> they certainly would have said so.

Why not just call and ask them?

Jill

On Fri, 08 Mar 2013 07:56:25 -0500, jmcquown >
wrote:

>On 3/7/2013 8:59 PM, Brooklyn1 wrote:
>> Doesn't even make sense to use multiple beef cuts, it's probably
>> mystery meat trimmings. Their web site says nothing about what meat
>> cuts they use, odds are very strong that they buy bulk mystery meat.
>> Like most old time burger joints they probably once ground there own
>> meat on the premises, but no longer... if they ground their own meat
>> they certainly would have said so.
>
>Why not just call and ask them?
>
>Jill

Last year there was a show on TV about a meat supplier in New Jersey.
http://www.lafrieda.com/
They do custom blends of beef for various restaurant for their
burgers. .They made sample for testing and approval, blending
brisket, chuck, round etc in different proportions to get what the
restaurant wanted.

On 3/8/2013 11:33 AM, Ed Pawlowski wrote:
> On Fri, 08 Mar 2013 07:56:25 -0500, jmcquown >
> wrote:
>
>> On 3/7/2013 8:59 PM, Brooklyn1 wrote:
>>> Doesn't even make sense to use multiple beef cuts, it's probably
>>> mystery meat trimmings. Their web site says nothing about what meat
>>> cuts they use, odds are very strong that they buy bulk mystery meat.
>>> Like most old time burger joints they probably once ground there own
>>> meat on the premises, but no longer... if they ground their own meat
>>> they certainly would have said so.
>>
>> Why not just call and ask them?
>>
>> Jill
>
> Last year there was a show on TV about a meat supplier in New Jersey.
> http://www.lafrieda.com/
> They do custom blends of beef for various restaurant for their
> burgers. .They made sample for testing and approval, blending
> brisket, chuck, round etc in different proportions to get what the
> restaurant wanted.
>
Just saying, if Sheldon is so concerned about it why not call and ask do
they grind their own meat or get it from a supplier?

Jill

On Thu, 07 Mar 2013 23:11:07 -0500, Ed Pawlowski > wrote:

>On Thu, 07 Mar 2013 08:40:49 -0500, Dave Smith
> wrote:
>
>
>
>>>
>>
>>Sure it's an old gimmick, but still a gimmick, something that makes
>>their burgers stand out from the competition. It's not a bad thing.
>
>Nope, There was no competition when they started. They were the
>first. Others copied them.

A gimmick refers to something incorporating trickery/dishonesty:
http://www.merriam-webster.com/dictionary/gimmick
There is nothing gimmicky about the Louis' Lunch burger, not any more
gimmicky than there is about McDonald's burger, or KFC chicken, etc...
in these cases the customer is getting exactly what they paid for, NO
gimmick! Smart marketing is NOT a gimmick, not unless there's
misrepresentation... I see no misrepresentation about Louis' Lunch...
in fact it's extraordinarily straight foward and above board... folks
have had over a hundred years to figure out the gimmick, there is
NONE! It's probably a darn good burger (onion is my favorite burger
topping, I can live without ketchup), were it not so far I'd try it...
also that I can make my own burgers from meat I grind myself, and I
do, often. Gimmicky are burgers made with pre ground mystery meat
from the market.

On Fri, 08 Mar 2013 12:00:10 -0500, jmcquown >
wrote:

>On 3/8/2013 11:33 AM, Ed Pawlowski wrote:
>> On Fri, 08 Mar 2013 07:56:25 -0500, jmcquown >
>> wrote:
>>
>>> On 3/7/2013 8:59 PM, Brooklyn1 wrote:
>>>> Doesn't even make sense to use multiple beef cuts, it's probably
>>>> mystery meat trimmings. Their web site says nothing about what meat
>>>> cuts they use, odds are very strong that they buy bulk mystery meat.
>>>> Like most old time burger joints they probably once ground there own
>>>> meat on the premises, but no longer... if they ground their own meat
>>>> they certainly would have said so.
>>>
>>> Why not just call and ask them?
>>>
>>> Jill
>>
>> Last year there was a show on TV about a meat supplier in New Jersey.
>> http://www.lafrieda.com/
>> They do custom blends of beef for various restaurant for their
>> burgers. .They made sample for testing and approval, blending
>> brisket, chuck, round etc in different proportions to get what the
>> restaurant wanted.
>>
>Just saying, if Sheldon is so concerned about it why not call and ask do
>they grind their own meat or get it from a supplier?
>
>Jill

Ha... even if you ask your stupidmarket what cuts are in their ground
meat the most honest response they can give is "Mystery Meat". The
Louis' Lunch web site says right up front that they are not going to
divulge which cuts are in their burgers. And I don't care where you
buy your burger you won't know what/who is in it... ONLY way to know
is to grind your own.

On 3/8/2013 1:52 PM, Brooklyn1 wrote:
> On Fri, 08 Mar 2013 12:00:10 -0500, jmcquown >
> wrote:
>>>
>> Just saying, if Sheldon is so concerned about it why not call and ask do
>> they grind their own meat or get it from a supplier?
>>
>> Jill
>
> Ha... even if you ask your stupidmarket what cuts are in their ground
> meat the most honest response they can give is "Mystery Meat". The
> Louis' Lunch web site says right up front that they are not going to
> divulge which cuts are in their burgers. And I don't care where you
> buy your burger you won't know what/who is in it... ONLY way to know
> is to grind your own.
>
No, they won't tell you what cuts of meat, no. The owner on the Youtube
link you provided already says that. But you got me wondering. So I
called them. Do you grind the beef for your burgers yourselves? "Yes,
we do." BTW, the guy who answered the phone sounded a lot like you.

Jill

On Fri, 08 Mar 2013 17:06:42 -0500, jmcquown >
wrote:

>On 3/8/2013 1:52 PM, Brooklyn1 wrote:
>> On Fri, 08 Mar 2013 12:00:10 -0500, jmcquown >
>> wrote:
>>>>
>>> Just saying, if Sheldon is so concerned about it why not call and ask do
>>> they grind their own meat or get it from a supplier?
>>>
>>> Jill
>>
>> Ha... even if you ask your stupidmarket what cuts are in their ground
>> meat the most honest response they can give is "Mystery Meat". The
>> Louis' Lunch web site says right up front that they are not going to
>> divulge which cuts are in their burgers. And I don't care where you
>> buy your burger you won't know what/who is in it... ONLY way to know
>> is to grind your own.
>>
>No, they won't tell you what cuts of meat, no. The owner on the Youtube
>link you provided already says that.

Yes, I saw that, that's why I posted the link.

>But you got me wondering. So I
>called them. Do you grind the beef for your burgers yourselves? "Yes,
>we do."

They probably should say that at their web site... that they don't
makes me wonder if they really do grind their own meat... that they
keep the cut(s) a secret makes me suspicious... secret meat = mystery
meat. I used to patronize a restaurant on Long Island named "The
Ground Round"... they ground the meat in a large glass enclosed walk
in fridge, you could clearly see it was beef round... their burgers
were excellent. They are still on Long Island but they moved to a new
location about 20 miles further east and on the south shore, better to
catch the Hamptons traffic.

>BTW, the guy who answered the phone sounded a lot like you.

Maybe he's from Brooklyn.

On 3/8/2013 6:53 PM, Brooklyn1 wrote:
> On Fri, 08 Mar 2013 17:06:42 -0500, jmcquown >
> wrote:
>
>> On 3/8/2013 1:52 PM, Brooklyn1 wrote:
>>> On Fri, 08 Mar 2013 12:00:10 -0500, jmcquown >
>>> wrote:
>>>>>
>>>> Just saying, if Sheldon is so concerned about it why not call and ask do
>>>> they grind their own meat or get it from a supplier?
>>>>
>>>> Jill
>>>
>>> Ha... even if you ask your stupidmarket what cuts are in their ground
>>> meat the most honest response they can give is "Mystery Meat". The
>>> Louis' Lunch web site says right up front that they are not going to
>>> divulge which cuts are in their burgers. And I don't care where you
>>> buy your burger you won't know what/who is in it... ONLY way to know
>>> is to grind your own.
>>>
>> No, they won't tell you what cuts of meat, no. The owner on the Youtube
>> link you provided already says that.
>
> Yes, I saw that, that's why I posted the link.
>
>> But you got me wondering. So I
>> called them. Do you grind the beef for your burgers yourselves? "Yes,
>> we do."
>
> They probably should say that at their web site... that they don't
> makes me wonder if they really do grind their own meat... that they
> keep the cut(s) a secret makes me suspicious... secret meat = mystery
> meat.

Well hey, you're the one wondering about it. So I asked. He sounded
busy so I didn't get into a protracted conversation with him. It's not
like I'll be visiting New Haven any time soon.

> I used to patronize a restaurant on Long Island named "The
> Ground Round"... they ground the meat in a large glass enclosed walk
> in fridge, you could clearly see it was beef round... their burgers
> were excellent.

We used to go to a place in Memphis with the beef displayed and the
burger buns were right out of the oven. Can't remember the name of it.
It burned down. But until someone set fire to the place the burgers
were fresh and excellent. LOL

> They are still on Long Island but they moved to a new
> location about 20 miles further east and on the south shore, better to
> catch the Hamptons traffic.
>
Mo' money! Sometimes changing locations is a good idea. Other times
not so much. There was an old fashioned diner in Memphis called
Buntyn's. Served lunch and dinner, really great food. (No, they didn't
serve burgers.) It had been there since the 1920's, always a wait (not
that they had a place for people to wait). They decided to go to
another more upscale location. Bigger place, more traffic. The food
went downhill very fast.

>> BTW, the guy who answered the phone sounded a lot like you.
>
> Maybe he's from Brooklyn.
>
He sure sounded like he was.

Jill

On 3/6/2013 3:56 PM, Brooklyn1 wrote:

> Ed Pawlowski wrote:
>> Brooklyn1 wrote:
>>
>>> Anyone been, comments:
>>> http://www.louislunch.com/index.php
>>
>> I've read about it and have seen it on TV a couple of times, just have
>> not gotten there yet. I even have it in my GPS in case I get to the
>> area.
>
> Being in Connecticut I was thinking you might have been there. Their
> web site doesn't have much detail about the foods they serve. I was
> especially wondering about what cuts of meat they use for their
> burgers and if they grind it themselves, or just slap mystery meat on
> the grill. If one day you try it please report back.
>
I was hoping to see a picture of their burger on white bread, but none.
What a tease they are!

On Fri, 08 Mar 2013 20:23:32 -0500, Cheryl >
wrote:

>On 3/6/2013 3:56 PM, Brooklyn1 wrote:
>
>> Ed Pawlowski wrote:
>>> Brooklyn1 wrote:
>>>
>>>> Anyone been, comments:
>>>> http://www.louislunch.com/index.php
>>>
>>> I've read about it and have seen it on TV a couple of times, just have
>>> not gotten there yet. I even have it in my GPS in case I get to the
>>> area.
>>
>> Being in Connecticut I was thinking you might have been there. Their
>> web site doesn't have much detail about the foods they serve. I was
>> especially wondering about what cuts of meat they use for their
>> burgers and if they grind it themselves, or just slap mystery meat on
>> the grill. If one day you try it please report back.
>>
>I was hoping to see a picture of their burger on white bread, but none.
> What a tease they are!

There were pictures of their burger in the youtube link I posted. I
can't comment on how it tasted but the presentation leaves a lot to be
desired, I really don't think it looks very appetizing, actually I
think it looks gross... to me it looks like a can of Ken-L Ration
dumped on toast, something fit for a junk yard dog. There's probably
very good reason why after a hundred years it's still in that one tiny
building.
http://www.youtube.com/watch?v=wdp3I...=CLhPajQAY7xU0

On Mar 8, 8:33*am, Ed Pawlowski > wrote:
> On Fri, 08 Mar 2013 07:56:25 -0500, jmcquown >
> wrote:
>
> >On 3/7/2013 8:59 PM, Brooklyn1 wrote:
> >> Doesn't even make sense to use multiple beef cuts, it's probably
> >> mystery meat trimmings. *Their web site says nothing about what meat
> >> cuts they use, odds are very strong that they buy bulk mystery meat.
> >> Like most old time burger joints they probably once ground there own
> >> meat on the premises, but no longer... if they ground their own meat
> >> they certainly would have said so.
>
> >Why not just call and ask them?
>
> >Jill
>
> Last year there was a show on TV about a meat supplier in New Jersey.http://www.lafrieda.com/
> They do custom blends of beef for various restaurant for their
> burgers. *.They made sample for testing and approval, blending
> brisket, chuck, round etc in different proportions to get what the
> restaurant wanted.

Yes, I would have never thought to put in brisket. And what about
obscure cuts like flap meat?

On Mar 8, 9:00*am, jmcquown > wrote:
> On 3/8/2013 11:33 AM, Ed Pawlowski wrote:
>
>
>
>
>
>
>
> > On Fri, 08 Mar 2013 07:56:25 -0500, jmcquown >
> > wrote:
>
> >> On 3/7/2013 8:59 PM, Brooklyn1 wrote:
> >>> Doesn't even make sense to use multiple beef cuts, it's probably
> >>> mystery meat trimmings. *Their web site says nothing about what meat
> >>> cuts they use, odds are very strong that they buy bulk mystery meat.
> >>> Like most old time burger joints they probably once ground there own
> >>> meat on the premises, but no longer... if they ground their own meat
> >>> they certainly would have said so.
>
> >> Why not just call and ask them?
>
> >> Jill
>
> > Last year there was a show on TV about a meat supplier in New Jersey.
> >http://www.lafrieda.com/
> > They do custom blends of beef for various restaurant for their
> > burgers. *.They made sample for testing and approval, blending
> > brisket, chuck, round etc in different proportions to get what the
> > restaurant wanted.
>
> Just saying, if Sheldon is so concerned about it why not call and ask do
> they grind their own meat or get it from a supplier?
>
> Jill

It's so easy to blow off some random guy on the phone -- what if it
was a competitor?

On Mar 8, 3:53*pm, Brooklyn1 > wrote:
> On Fri, 08 Mar 2013 17:06:42 -0500, jmcquown >
> wrote:
>
>
>
>
>
>
>
>
>
> >On 3/8/2013 1:52 PM, Brooklyn1 wrote:
> >> On Fri, 08 Mar 2013 12:00:10 -0500, jmcquown >
> >> wrote:
>
> >>> Just saying, if Sheldon is so concerned about it why not call and ask do
> >>> they grind their own meat or get it from a supplier?
>
> >>> Jill
>
> >> Ha... even if you ask your stupidmarket what cuts are in their ground
> >> meat the most honest response they can give is "Mystery Meat". *The
> >> Louis' Lunch web site says right up front that they are not going to
> >> divulge which cuts are in their burgers. *And I don't care where you
> >> buy your burger you won't know what/who is in it... ONLY way to know
> >> is to grind your own.
>
> >No, they won't tell you what cuts of meat, no. *The owner on the Youtube
> >link you provided already says that.
>
> Yes, I saw that, that's why I posted the link.
>
> >But you got me wondering. *So I
> >called them. *Do you grind the beef for your burgers yourselves? *"Yes,
> >we do."
>
> They probably should say that at their web site... that they don't
> makes me wonder if they really do grind their own meat... that they
> keep the cut(s) a secret makes me suspicious... secret meat = mystery
> meat. *I used to patronize a restaurant on Long Island named "The
> Ground Round"... they ground the meat in a large glass enclosed walk
> in fridge, you could clearly see it was beef round... their burgers
> were excellent. *They are still on Long Island but they moved to a new
> location about 20 miles further east and on the south shore, better to
> catch the Hamptons traffic.
>

"The Ground Round" was a chain Howard Johnson's created in the 70s to
find a use for their restaurants that were bypassed by the
interstates. Frosty mugs of beer, peanut shells on the floor. But not
every urban/suburban HoJos was so changed.

On 3/8/2013 8:23 PM, Cheryl wrote:
> On 3/6/2013 3:56 PM, Brooklyn1 wrote:
>
>> Ed Pawlowski wrote:
>>> Brooklyn1 wrote:
>>>
>>>> Anyone been, comments:
>>>> http://www.louislunch.com/index.php
>>>
>>> I've read about it and have seen it on TV a couple of times, just have
>>> not gotten there yet. I even have it in my GPS in case I get to the
>>> area.
>>
>> Being in Connecticut I was thinking you might have been there. Their
>> web site doesn't have much detail about the foods they serve. I was
>> especially wondering about what cuts of meat they use for their
>> burgers and if they grind it themselves, or just slap mystery meat on
>> the grill. If one day you try it please report back.
>>
> I was hoping to see a picture of their burger on white bread, but none.
> What a tease they are!

Here you go!

https://www.youtube.com/watch?v=vnk2H_7F-ok

Jill

On 3/8/2013 10:17 PM, Brooklyn1 wrote:
> On Fri, 08 Mar 2013 20:23:32 -0500, Cheryl >
> wrote:
>
>> I was hoping to see a picture of their burger on white bread, but none.
>> What a tease they are!
>
> There were pictures of their burger in the youtube link I posted. I
> can't comment on how it tasted but the presentation leaves a lot to be
> desired, I really don't think it looks very appetizing, actually I
> think it looks gross... to me it looks like a can of Ken-L Ration
> dumped on toast, something fit for a junk yard dog. There's probably
> very good reason why after a hundred years it's still in that one tiny
> building.
> http://www.youtube.com/watch?v=wdp3I...=CLhPajQAY7xU0
>
This one clearly states the burger isn't a work of art but is very tasty!

https://www.youtube.com/watch?v=vnk2H_7F-ok

As for not being in a bigger building, why mess with something that has
worked for 100 years? The old building is part of the charm; that's why
they moved it rather than renting a different (or bigger) space when
they relocated.

Jill

On Fri, 8 Mar 2013 23:49:22 -0800 (PST), spamtrap1888
> wrote:

>On Mar 8, 3:53*pm, Brooklyn1 > wrote:
>> On Fri, 08 Mar 2013 17:06:42 -0500, jmcquown >
>> wrote:
>>
>>
>>
>>
>>
>>
>>
>>
>>
>> >On 3/8/2013 1:52 PM, Brooklyn1 wrote:
>> >> On Fri, 08 Mar 2013 12:00:10 -0500, jmcquown >
>> >> wrote:
>>
>> >>> Just saying, if Sheldon is so concerned about it why not call and ask do
>> >>> they grind their own meat or get it from a supplier?
>>
>> >>> Jill
>>
>> >> Ha... even if you ask your stupidmarket what cuts are in their ground
>> >> meat the most honest response they can give is "Mystery Meat". *The
>> >> Louis' Lunch web site says right up front that they are not going to
>> >> divulge which cuts are in their burgers. *And I don't care where you
>> >> buy your burger you won't know what/who is in it... ONLY way to know
>> >> is to grind your own.
>>
>> >No, they won't tell you what cuts of meat, no. *The owner on the Youtube
>> >link you provided already says that.
>>
>> Yes, I saw that, that's why I posted the link.
>>
>> >But you got me wondering. *So I
>> >called them. *Do you grind the beef for your burgers yourselves? *"Yes,
>> >we do."
>>
>> They probably should say that at their web site... that they don't
>> makes me wonder if they really do grind their own meat... that they
>> keep the cut(s) a secret makes me suspicious... secret meat = mystery
>> meat. *I used to patronize a restaurant on Long Island named "The
>> Ground Round"... they ground the meat in a large glass enclosed walk
>> in fridge, you could clearly see it was beef round... their burgers
>> were excellent. *They are still on Long Island but they moved to a new
>> location about 20 miles further east and on the south shore, better to
>> catch the Hamptons traffic.
>>
>
>"The Ground Round" was a chain Howard Johnson's created in the 70s to
>find a use for their restaurants that were bypassed by the
>interstates. Frosty mugs of beer, peanut shells on the floor.

The one I knew wasn't a chain. The old location was in Commack on
Jehrico Tpk. This new one opened after I moved so I've not been and
don't know how it compares, it's still stand alone and privately
owned, established 1969 (when the original location opened near the
Smithaven Mall):
http://www.brookhavengroundround.com/home.html

On Sat, 09 Mar 2013 07:17:38 -0500, jmcquown >
wrote:

>On 3/8/2013 10:17 PM, Brooklyn1 wrote:
>> On Fri, 08 Mar 2013 20:23:32 -0500, Cheryl >
>> wrote:
>>
>>> I was hoping to see a picture of their burger on white bread, but none.
>>> What a tease they are!
>>
>> There were pictures of their burger in the youtube link I posted. I
>> can't comment on how it tasted but the presentation leaves a lot to be
>> desired, I really don't think it looks very appetizing, actually I
>> think it looks gross... to me it looks like a can of Ken-L Ration
>> dumped on toast, something fit for a junk yard dog. There's probably
>> very good reason why after a hundred years it's still in that one tiny
>> building.
>> http://www.youtube.com/watch?v=wdp3I...=CLhPajQAY7xU0
>>
>This one clearly states the burger isn't a work of art but is very tasty!
>
>https://www.youtube.com/watch?v=vnk2H_7F-ok
>
>As for not being in a bigger building, why mess with something that has
>worked for 100 years? The old building is part of the charm; that's why
>they moved it rather than renting a different (or bigger) space when
>they relocated.

I see it differently; they don't do enough business to require more
space... if in a hundred years they haven't grown there's good reason,
it's not all that good so demand doesn't increase. There are many
marginal businesses that hang on due soley to the nostalgia factor...
they do enough business to support themselves and their few employees
and so are satisfied with no growth. I know of several sole
proprietors who prefer to work alone, and many people can't work with
others.

On 09/03/2013 5:05 PM, jay wrote:

> It looks like a meatloaf sandwich not a burger. They must be the only
> "burger" place in those parts. The coolest part of their program is the
> old broiler equipment and toaster. They know it's meatloaf.. that's why
> they offer mashed potatoes on the side. They should also provide ketchup
> since it also goes so well on meatloaf. Ketchup will ruin a good burger
> though IMHO.
>
>

I agree about the ketchup. I rarely use it. I hate it on hamburgers and
hot dogs. The only things I usually have ketchup on are meatloaf and
macaroni and cheese.

On 3/9/2013 7:12 AM, jmcquown wrote:
> On 3/8/2013 8:23 PM, Cheryl wrote:
>> On 3/6/2013 3:56 PM, Brooklyn1 wrote:
>>
>>> Ed Pawlowski wrote:
>>>> Brooklyn1 wrote:
>>>>
>>>>> Anyone been, comments:
>>>>> http://www.louislunch.com/index.php
>>>>
>>>> I've read about it and have seen it on TV a couple of times, just have
>>>> not gotten there yet. I even have it in my GPS in case I get to the
>>>> area.
>>>
>>> Being in Connecticut I was thinking you might have been there. Their
>>> web site doesn't have much detail about the foods they serve. I was
>>> especially wondering about what cuts of meat they use for their
>>> burgers and if they grind it themselves, or just slap mystery meat on
>>> the grill. If one day you try it please report back.
>>>
>> I was hoping to see a picture of their burger on white bread, but none.
>> What a tease they are!
>
> Here you go!
>
> https://www.youtube.com/watch?v=vnk2H_7F-ok
>
> Jill

I didn't really want to view a youtube video, but if that's the way to
see it, I had to have a look. Geoffrey Zakarian really looks good in
that! The burger looks good, too. I'd eat it.