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that's the thing..
it's not even a premium steak...
here.. Anthony Bourdain explains it well.
it's not even a premium steak...
here.. Anthony Bourdain explains it well.
Enterprising restauranteurs are now offering the "Kobe Beef Burger", enticingly priced at near or above $100 a pop. And if there's a better way to prove one's total ignorance of all three words - Kobe, beef, and burger - this, my friends, is it. It's the trifecta of !+#!@++. The Kobe experience is principally about the marbling, the even distribution of fat through lean. A hamburger is a bunch of lean beef thrown into a grinder with varying degrees of fat. If you are foolish enough to order a Kobe burger, you are entirely missing the point.
Firstly, the fat will melt right out of the thing while cooking.
Secondly, you are asking the chef to destroy the very textural notes for which Kobe is valued by smarter people.
Thirdly, for an eight ounce Kobe burger, you are paying for the chef to feed you all the outer fat and scrap bits he trimmed off the outside of his "real" Kobe so he can afford to serve properly trimmed steaks to wiser patrons who know what the hell they're doing.
And fourthly, you're paying a hundred bucks for a freakin' hamburger! Get over yourself! You've already established you're too drunk and stupid to enjoy it in the first place.