"Vox Humana" > wrote in message
...
>
> White Castle has been steaming their burger for decades.
>

Then it should be pretty near done by now.

--
Tank

This Space To Let.

"Tank" > wrote in message
...
>
> "Vox Humana" > wrote in message
> ...
> >
> > White Castle has been steaming their burger for decades.
> >
>
> Then it should be pretty near done by now.

The onions take a long time.

Far as I can tell, someone wrote:

>> White Castle has been steaming their burger for decades.
>>
>
>Then it should be pretty near done by now.

According to the Florida State Division of Hotels and Restaurants,
there's prolly still a few germs left to be killed.

They should therefore be breaded and deep fried in lard.

Petey the Wonder Dog > wrote in message >. ..
> Far as I can tell, someone wrote:
>
> >> White Castle has been steaming their burger for decades.
> >>
> >
> >Then it should be pretty near done by now.
>
> According to the Florida State Division of Hotels and Restaurants,
> there's prolly still a few germs left to be killed.
>
> They should therefore be breaded and deep fried in lard.

I can specify a completion penalty clause prior to my buy.
I still need reason to try.


-Bob Stan http://www.insty-grill.com ...I love simple things

Petey the Wonder Dog wrote:
> Far as I can tell, someone wrote:
>
>>> White Castle has been steaming their burger for decades.
>>>
>>
>> Then it should be pretty near done by now.
>
> According to the Florida State Division of Hotels and Restaurants,
> there's prolly still a few germs left to be killed.
>
> They should therefore be breaded and deep fried in lard.

Skip the breading, use ground round, pound the burgers out thin, slip them
into deep hot peanut oil and cook them until they float - you have a Dyer's
hamburger from Memphis, TN. No where near steamed, sorry. But a Memphis
tradition for 50-some years.

Jill