Burger Monger: A Burger Joint Even Real Foodies Will Love

by Sarah TheHealthyHomeEconomist December 20, 2011

burger monger

Yes, that’s a picture of me eating fries at a restaurant at lunch yesterday.

Can you believe it?   I’m actually enjoying the experience and not at all worried that I will be feeling rather sick or in desperate need of a nap later.

Here’s how it went down  ….

My kids have been bugging me lately to go to this new burger joint that was recently voted #1 in our metro area.

It’s called Burger Monger and the slogan is “It will only take one bite to make YOU a Burger Monger too!”

Yawn.

I’ve heard that one before.

I’ve tried Five Guys (barf) and Jakes’ Hamburgers (I had to take a 2 hour nap afterward).  I even tried this upscale restaurant called Grill One Sixteen that has Angus burgers for only $5 each for Sunday lunch.

Every. Single. One.  Makes me ill or desperately tired as my digestion grinds temporarily to a halt as it tries to figure out how to deal with what I just ate.

Even Evos, the so called healthy fast food, leaves much to be desired.

I’m just a sensitive gal, what can I say?

Ok, I’ll admit it.  I’m just a Food Snob who is used to feeling pretty darn good most of the time and any food that isn’t absolutely whole, awesome, and additive free makes me feel lousy in short order.

How does the general public get through the day, I often wonder?  If I felt all the time like I do after eating at a typical restaurant, what would I do to function on a daily basis?

I know!

Coffee, sugar, and caffeinated soda.

That’s how most folks do it, right?

Oh yeah.  Almost forgot.

Those nasty 5 hour energy shots.

And, plenty of over the counter painkillers for the almost daily headaches, backaches, and joint pain.

So as you can imagine, I was in NO HURRY to try out Burger Monger.  But, kids have a way of getting to you, don’t they?  After a couple weeks of raving about this place, I said, “Ok, let’s go for lunch on Monday.”

Yesterday happened to be the first day of Winter Break so we all went to Burger Monger to celebrate.

Soooo, I’m sitting there in the booth with my arms folded in resignation about the negative eating experience that is about to be thrust upon me.

Sigh.

Sometimes we must suffer for the ones we love.

Suddenly, out of the corner of my eye, I spy a flyer that describes Burger Monger’s food philosophy.

I am not going to blog about this, I tell myself, as I grudgingly get out of my seat and go and pick one up to look at.

I open it and see that they use Haagen-Dazs vanilla ice cream for their milkshakes.

Not bad, I think to myself.   Better than the mystery mix that most restaurants use.  Haagen-Dazs is definitely one of the best quality commercial ice creams available.

I also read that their buns are fresh baked and preservative free and the cheeses are gourmet, real milk cheeses.

Next, I start to read about the meat they use for making burgers.

It’s called Akaushi Kobe Beef and it’s a breed of Japanese cattle that produce meat that rates several levels above USDA prime.

Yawn.

“Akaushi Beef contains a higher concentration of monounsaturated fat relative to saturated fat, which the American Heart Association says can lead to lower cholesterol, the prevention of coronary heart disease, and weight loss.”

Double yawn.  More of the lipid hypothesis baloney.  When will people actually wake up about saturated fat, I think to myself?   As many people with low cholesterol have heart attacks as those with high cholesterol.  Total cholesterol means nothing with regard to heart disease!

The flyer went on to say that the taste of Akaushi Kobe Beef is rich, buttery, and unbeatable.

Ok, that’s sounds good.  I was definitely interested in how it would taste compared with conventional and grassfed beef.

Flyer back on the table.  Arms folded again.

I notice one of the servers walking by me with a plate of fries.

“Don’t ask about the fries”  I say to myself.  “You know they’re fried in rancid vegetable oils cleverly promoted as “transfat free”, so why bother?”

The server looked over and smiled.

I smiled back.  “Could I ask you a question?  What oil do you fry your french fries in?”   I asked quietly.

“Kobe beef fat”  she deadpans.

I almost fall on the floor.

“Beef fat?”  I ask incredulously.

“Yes, that’s right.  Kobe beef fat.”  she says again.

I sit in stunned silence taking this in for a few moments trying to figure out if what I heard is actually true. A restaurant actually frying its french fries in a healthy oil?

Hell has obviously frozen over.

Just then, the owner whose name is Jake walks by and I say hello.

I mention the fact that I am so pleased that they fry their french fries in beef fat because this is so healthy and traditional and how I do it at home.

Jake says that beef fat is the best fat to fry french fries in and he is going to do it this way regardless because it’s the right way to cook them.

I shake his hand and congratulate him on sticking to his guns.  I mention that I’m a food blogger and that I will be writing a post about his restaurant (what did I just say?).

Jake is obviously very passionate about what he does and mentions that they will be opening their second location in New Tampa soon.

I’m thinking to myself, now here’s a restaurant that needs to get franchised!

As my family is eating, I casually mention that I talked to the owner Jake and that the fries are cooked in beef fat.

“So that’s why we can only eat a few and be full” exclaims my 9 year old.

Don’t you just love it when your kids demonstrate that they get it?

Jake the owner drops by at the end of the meal and asks if it would be ok to give us dessert on the house.

Being a food blogger definitely has its perks.  Scoring free dessert is one of them.

Dessert was strawberry buttercake with 2 scoops of Haagen-Dazs vanilla ice cream on top.

The buttercake turned out to be Entenmann’s.   I looked up the ingredients.  It’s says it’s made from all butter.   Love the butter, but I’m sure there were some preservatives in there though.  The ice cream was, of course, sensational.

All in all, Burger Monger was the best burger experience I’ve ever had eating out.  Not perfect for sure, but moving very strongly and purposefully in the right direction.

Maybe there’s hope for the American restaurant after all.

 

Sarah, The Healthy Home Economist

 

Comments (172)

  1. I agree with Ann, I won’t touch Haagen Dazs as they use rBHT milk. I called them once to ask. They are another company guilty of false marketing, fooling people into thinking that because they use only 5 ingredients, they are natural. I used to go to Bare Burger in NYC which use grass fed meat and diary, organic condiments and natural sodas. They cook their fries in peanut oil, which is better than GMO oil. They have amazing salads too and their milk shakes are the best I have ever had using milk from grass fed cows! The best place however which unfortunately closed down was BM organics in Fort Lauderdale. They followed the WAPF principles with everything that they made.
    Daniela\’s last post: Tropical Miami

    Reply
  2. Amy knoch is full of bull…pardon the pun! The largest purebred group of the WagyÅ« breed of Akaushi cattle outside Japan is located in Harwood, Texas, owned by HeartBrand Beef. It was raised from a Japanese imported herd of 11 which was guarded by off-duty Texas Rangers to protect from interbreeding for over 12 years until the herd grew to over 5,000 cattle.

    Reply
  3. Jamie Barnett via Facebook June 1, 2013 at 7:51 pm

    Just because one single human being who happens to be a federal employee ordered food at a certain restaurant, it does not mean that suddenly the entire United States government knows or doesn’t know what good food is. There are a handful of agencies within USDA that have contributed to making industrial ag the atrocious monster that it is, but that is completely beside the point considering the government worker referenced was from DHS! Couldn’t be more unrelated.

    Reply
  4. Amy Knoch via Facebook June 1, 2013 at 7:02 pm

    Akaushi is raised in Texas from the same breed stock as what is used in Japan for Kobe – but it is misleading at best to call it “kobe” since kobe is as much about how the cows are raised as it is about the specific breed.

    Reply
  5. There is a restaurant in little ole’ Gaffney, SC that sells grass-fed beef. I know that for a fact because I know the farm the beef comes from. Not all of their burgers are the grass-fed but it is on the menu as an option. The burgers are about $1.00 more but to me they’re worth it.

    Reply
  6. Julia Overstreet Sathler via Facebook June 1, 2013 at 6:10 pm

    I must say that I can see where Sarah is coming from partially on this she is referring to the Dept. of Ag and its support of big ag over small healthy ag. But still…

    Reply
  7. Julia Overstreet Sathler via Facebook June 1, 2013 at 6:09 pm

    Susan Wenger, right on. I don’t have a lot of respect for the propensity to ding “the government”, especially for people who don’t serve in some way. And no I’m not talking about scouts and church. Governing is a different and much more difficult thing entirely. Cities need to be organized, roads built, yada yada. As long as people live together there needs to be some codes and rules for living together and that is what government is. If you don’t like it, make it better by serving. Eventually you realize the best society is one in which we all realize our own responsiblity in “the government” and take it upon ourselves to try to govern in our own small, or maybe a larger way, if there is a need we feel capable to fill.

    Reply
  8. Melissa Mary McAllister via Facebook June 1, 2013 at 6:07 pm

    There’s a restaurant called Duckfat in Portland Maine that fries everything in duck fat!

    Reply
  9. H-squared O-squared via Facebook June 1, 2013 at 5:34 pm

    It IS what people here use for Kobe, so it has understandably become commonly called that (or “Kobe-style”). It’s tasty and heart-healthy beef! :)

    Reply
  10. Susan Wenger via Facebook June 1, 2013 at 5:17 pm

    What is the connection between “some guy who works for the government” and “the government?”

    Reply
  11. Evangeline Navarone via Facebook June 1, 2013 at 5:16 pm

    McDonald’s used to use tallow for their fries, it was the government and heath nuts that stepped in and told them to use vegetable shortening . It seems like it all went down hill from there.

    Reply
  12. Lisa Hansel via Facebook June 1, 2013 at 5:08 pm

    Well of course bureaucrats love good, healthy food….they just don’t want the rest of us to have access to it.

    Reply
  13. Can someone please compose a list of burger joints that use grass-fed beef and fry organic potato fries in an oil that wasn’t invented after 1960? We have been able to score plenty of burgers in our travels, but the same places can’t seem to use a fry oil that wasn’t invented after I bought my first cell phone.

    Reply
  14. yeah, can’t prove it but would be very very very (you get the idea) surprised if anything that wasn’t organic and gmo free ever passed through the whitehouse doors……..and i noticed a long long time ago that Martha Stewart does not EAT what she cooks on her show!

    Reply
  15. Amy Knoch via Facebook June 1, 2013 at 4:28 pm

    same breed of cow – but fed and raised on american soil by an american company…. it’s just a breed of cow – they still feed it the same way they do standard grassfed cattle.

    Reply
  16. Amy Knoch via Facebook June 1, 2013 at 4:25 pm

    As of late last year, apparently they can now import certain cuts of kobe – but they’re going exclusively to high end steak houses charging $3-500 for a single steak – so even without the ban, it most certainly isn’t kobe… a single hamburger would cost you $250.

    Reply
  17. Where can I get more information on fats and cholesterol, and just having a complete diet?? I’m new in this world and have a lot to learn! We’re drilled in our minds how ‘absurd’ it would be to eat foods fried in fats and trans fats and all that jazz and I need more info! lol Thanks!

    Reply
  18. Tisha Toone via Facebook June 1, 2013 at 4:15 pm

    Yeah probably on the government dime.. Nothing is to good for that old federal credit card.

    Reply
  19. Thanks for the tip. We were in Tampa this weekend and drove past Burger Monger. I remembered reading your post but had to double check. We stopped by on our way out of town and ordered a large bag of guilt free fries to go. Yum. Note: they said they still use beef fat for their oil. When I asked they wondered if I preferred that. I said, “yep, it’s the healthiest choice”.

    Reply
  20. Cristina Marzullo via Facebook October 13, 2012 at 7:23 pm

    HEY FOLKS, LET ME ADD TO THAT PLACE A BURGER FAVORITE CALLED ‘”LUCKYS’” IN STAMFORD CT. ANGUS SPECIAL RECIPE CREATED ONLY FOR THEM USING BRISKET AND OTHER PRIME CUTS OF BEEF….ORGANIC VEGGIES…. EVERYTHING “FRESH EVERYDAY” (great service and even greater 50′s music goin on 24/7)

    Reply
  21. I love the term ‘food snob’ it’s quite fitting to those of us who only eat real food. We (family of 8) always pack food when we are out and about, otherwise we feel sick and yucky too. Here in rural America, there are no good restaurant or fast food choices.

    Reply
  22. Annemarie Scolari via Facebook October 13, 2012 at 2:28 pm

    I used to live there and ate there all the time. Great place. San Luis Obispo, here in Cali had one but unfortunately, it closed. :O(

    Reply
  23. Yana Wagg Gardephe via Facebook October 13, 2012 at 1:59 pm

    We have relatives in Tampa, now I’d be more inclined to visit. In NYC, there are a few locations of bareburger where you can choose grassfed beef, elk, bison, turkey, or ostrich… It’s great. And the shakes are delicious, made with a local icecream called blue marble. There’s an option to get lettuce instead of bun. I think all veggies are organic. The only downfall is that the frying oil is probably canola. It’s located across from my kids’ school which is convenient. It’s pricey but a real treat. Jaime Oliver place sounds wonderful.

    Reply
  24. I would ask if it is ONLY tallow the fries are cooked in. There are quite a few places in the San Francisco and Los Angeles area that use beef or duck fat for their fries but so far, I have have not found one that doesn’t mix it with a large proportion of vegetable oil.Tallow is just too expensive. The fries would be cost prohibitive if it was used alone. Also, Haagen Daz (owned by Nestle) uses milk with rBGH. But with that said, I would still go there if I was in Tampa. It is better than most places.

    Reply
  25. There are several good burger places in the SF bay area that use either 100% grassfed or bison meat for their burgers. The first one that comes to mind is The Counter Burger, which has several locations. Next time I’m in I’ll ask what they fry the fries in. (They have sweet potato fries, which are awesome).

    Reply
  26. I have been saying for years that if you want to be thin and feel good, pay attention to the way you feel after you eat something. Your body will tell you the proper things to eat naturally. We only use butter and lard for frying. I have not heard the skim milk thing before, but I will definitely be heading out for some whole milk and some Haagen Daas later! Have given up on milk and ice cream after feeling so horrible after consuming them. Thank you for this awesome blog, can’t wait to read all of it!

    Reply
  27. Sarah, one day you are going to have to write a food guide to Tampa post so those of us who are in driving distance for a meal out can benefit from your awesome work. My efforts to do so for Bradenton/Sarasota is slow going to say the least thanks to the little ones and a small taste testing budget.

    Reply
  28. TOO BAD THE WESTON A PRICE PEOPLE DON”T GET TOGETHER WITH THEIR RESOURCES AND SHOW THE NATION WHAT GOOD FOOD REALLY TASTE LIKE INSTEAD OF TALKING ABOUT IT SO MUCH. PEOPLE HAVE TO LEARN BY SEEING AND EXPERIENCEING. THEY ARE THE FOOD LEARDERS SHOW US!!!!

    Reply
  29. Congratulations!!! I don’t even have reliable access to a “health food store” The closest is almost 2 hours away. I would love to be able to eat out on the really rushed days and not pay for it quite so dearly.

    A little off topic, but another article on factory farming practices in the US and what the gov’t is “doing” to protect the consumer.
    http://www.motherearthnews.com/sustainable-farming/antibiotic-use-in-food-animals-zwfz1111zhun.aspx?newsletter=1&utm_content=12.21.11+SLCS&utm_campaign=2011+SLCS&utm_source=iPost&utm_medium=email

    Reply
  30. Sarah,
    Thanks so much for your kind words about our growing brand. I pledge to always strive to provide only the best, fresh, healthy food and warm, friendly service.

    Happy Holidays to all!

    Jake Hickton
    General Partner
    BurgerMonger

    Reply
    • Thank you for being passionate about providing great food. As your brand grows we would love for it to grow to Bradenton/Sarasota!

      Reply
  31. There *is* a southern burger chain that fries in beef tallow, but… I’ve been hesitant to say where because, A.) their email had the typical “this is private information” footer on it, and B.) I’m terrified that the insane low fat people will revolt and convince them to change. :-( They don’t seem to have an overriding food philosophy to keep them on the straight and narrow if there’s a campaign to get them to change.

    Your restaurant does sound awesome though. Any chance that it’s near Disney World? That’s the only place in Florida that I go, and I’m sure that I can’t convince my husband to take a detour just to have a burger.
    WordVixen\’s last post: September 2011 Walt Disney World Trip Report

    Reply
  32. HAHAHA! LOL! I was cracking up as I read your article because you sound just like me when I am at a restaurant or the grocery store!! In my head I say the same cynical statements about the ridiculous lies about saturated fats and groan when I see other people’s shopping carts. :-)

    Reply
  33. We have great ‘ burger joint ‘ in the Boston / Cambridge area. Seriously, it’s good stuff.

    It is called four burgers

    http://www.fourburgers.com

    They use grass fed beef, free ranged chicken and wild caught salmon as well as in house made veggie burgers ( hence the name four burgers ). They use as much locally sourced ingredients as they can.

    They clearly state all of this on their mission statement placard when you walk through the door. Ill have to ask them what they oil they cook their fries in though. I usually don’t worry about the oil because I don’t eat fries that often and the few times I do…………It’s a small drop in the bucket

    Reply
  34. Jessica Carter Kingsborough via Facebook December 20, 2011 at 3:35 pm

    I’m so glad you wrote this! I worked with Jake on a promotion in BugerMonger’s early days and I was happy to partner with such a restaurant.

    Reply
  35. I’m always glad to hear about something good going on in the food world so thanks for posting this. Haagen Daas is a good option? Did you already blog about this? Is it just because its free of additives or what? Obviously it would still have white sugar and pasteurized cream, right? After being on raw milk and raw milk kefir for a few weeks I’ve found that my body has been able to tolerate milk but didn’t before with any of the mainstream dairy products I had been trying. So maybe HD wouldn’t really work for me. I find its pretty fast easy to make our own homemade ice cream, I used to just use full fall coconut milk and some rice milk but now I’ll add in the good raw milk stuff I get instead of the rice milk. Also, I’m wondering how do you get raw cream? Do you centrifuge your own or have access to a farmer who does?
    Trish\’s last post: Shampoo matters

    Reply
    • Sarah, TheHealthyHomeEconomist

      Yes, Haagen-Dazs is no where close to the quality of homemade with raw grassfed cream, but it is ok once in awhile .. the vanilla has no additives and is just cream, sugar, egg yolks, and vanilla.

      Also, pasteurizing cream is not nearly as damaging to it as pasteurizing milk which denatures the fragile milk proteins. The saturated fat in cream is not damaged by pasteurization. The enzymes are lost for sure, but it does not become allergenic like what happens when milk is pasteurized.
      Sarah, TheHealthyHomeEconomist\’s last post: A Burger Joint Even Real Foodies Will Love

      Reply
  36. That’s awesome to hear! What are your thoughts on In & Out? That’s basically the only fast food place we eat at (since saying adios to Chemical-fil-a) In & Outs are popping up all over everywhere in Texas and we’re even getting one just around the corner from us.

    Reply
  37. I hate to be a downer, but unless Haagen Daz has changed its formula, it uses rBHT milk in its ice cream, as do most commercially produced ice cream companies. That and the fact that most ice cream is just expensive air. Did you know that one of Maggie Thatcher’s greatest gifts to human kind as a chemist, before she turned into a politician, was to figure out how to get more “overrun” (air) into commercial ice cream?
    http://www.organicconsumers.org/rbghlink.cfm
    http://www.youtube.com/watch?v=r0wdQXcBwsU (trailer for Gelato: An Endless Passion)

    Reply
  38. I wouldn’t get so down on the American food scene. Lots of good things are happening with young chefs pioneering the industry and adding simple, local, organic, raw, fresh and unadulterated food from farmers to their menus. The local food movement is catching on, and I am really thankful that many restaurants are popping up that have a “slow food” philosophy. I refuse to be a shut-in. I will find these restaurants and patronize them.
    Meagan\’s last post: Thanksgiving ideas including CORNBREAD!

    Reply
  39. I went there not too long ago…not only was the food great but the owner was exceptionally nice and helpful. I didnt know about the fries but that makes me like it even more

    Reply
  40. Sarah,
    Is beef fat (or lard) okay to heat at very high heat (for french frying ) for a long time, and to use over and over again? Just wondering.

    Reply
  41. I am local, so thanks for the tip! Tampa does not seem to have many good restaurants to eat real food. Yesterday I had lunch at a Korean restaurant from my pre-WAP diet life, and I spent all afternoon coughing and fighting a headache. So sad. I love bul go gi pork.

    Reply
      • we tried Cafe Eden inside of Abby’s Health Food Store and enjoyed it, and when my girlfriend and I ditch our hubbies and kids for our monthly trek down to tampa to grocery shop at Abby’s and Whole Foods, We eat usually in Whole foods which I think is ok, but a little pricey, will definitely look into Burgermonger next time we are in Tampa, wish there was something better out here in San Antonio, Dade City, FL!

        Reply
  42. Michael Gunn via Facebook December 20, 2011 at 12:26 pm

    Haagan Das – is still made with pasteurized milk… :( Besides that I’ve found Five to be a good brand as well.

    Reply
  43. I love to hear about restaurants that are getting it right! There is a great burger joint in Lawrence, KS where my son goes to school called Local Burger and they use only local meats (within 100 miles), coconut oil to fry their fries etc. I give my son gift cards so I know at least some of his meals are healthy!

    Reply
  44. Our local fish and chip shop has changed hands and now fries the chips in palm oil. Is this any good? I think I read recently you stating that frying anything in any vegetable oil is carcinogenic. I had changed to frying our occasional fried dough in coconut oil,but now I am not sure if this is ok….?
    Amy\’s last post: Waffle Irons Aren’t Just for Christmas

    Reply
    • coconut oil, beef lard or tallow, and palm shortening are all great for frying, right sarah? i use the palm shortening because it is only $30 a gal. @ http://www.tropicaltraditions.com/organic_palm_shortening.htm and i think i read it doesn’t smoke till 450 degrees, which is great for frying.
      you can also buy the beef tallow there. however, when i cook grassfed beef in a skillet, i keep all the left over fat in a pint glass jar, and freeze it. that way i don’t have to strain it to get the little pieces of meat out of it that will cause it to spoil after a few days in the frig. you don’t even have to thaw it to use it either. just take a sharp knife, and cut out a chunk or two. it comes out easily. sarah, am i doing o.k. by doing that? i use this fat to fry in a lot too.

      Reply
  45. I wish I had known this last week. We just returned Sunday from a family vacation in Florida. We made our own food most of the time for this very reason.

    Reply
  46. I am from Boston and was in Tampa this past weekend. I thought about you!Would have loved to meet you……. If I knew about this place sooner, I would have liked to try it. But I will tell my friends who live there about it. Thanks for all the time and efforet you put into this website!! I really enjoy it! Merry Christmas and Happy New Year!!

    Reply
  47. I think I’ll quiz In and Out Burger here out West. At least when I eat there 2-3 times a year, I know the potatoes are fresh, never frozen, we can watch them cutting them up, but have no idea what kind of fat they are fried in. The beef is never frozen patties, always fresh ground beef however it’s probably not grass fed, but at least it’s fresh. I will just have to ask unless anyone reading this is from California or Arizona and already knows. All I know is that when you are held captive by the interstate with no ice chest full of good food, In and Out beats the heck outta McDonald’s, Burger King or Taco Bell!

    Reply
    • Last I knew (Oct. 2010), they pretty much universally used cottonseed oil to cook the fries. They only season the burgers on the grill with conventional salt and pepper. We eat there a bit too frequently right now, but we can order our food just how we want it. I stay away from the ketchup and other sauce and go for the salt and pepper on a protien style burger with tomatoes and pickles. For this particular season, its been extra handy having them as a not perfect, but not horrible option for a meal I don’t have to prepare! Hope this helps!

      Reply
    • Hi Mikki, Unfortunately In N Out burger uses vegetable oil (as in canola and cottonseed–if you can call the latter a veggie oil!) to fry their fries. I have a hard time eating at In N Out, although I still do from time to time. They use “american” cheese and the buns are glycemic explosions waiting to happen. The special sauce is mayo and ketchup–probably soybean oil and genetically modified corn syrup ketchup. In N Out is definitely a step up from McD’s, but it’s also still pretty much junk, albeit fresh junk. :)

      Reply
  48. You don’t know how good it makes me feel to read that you… occasionally…cheat and allow your family to eat “normal” food! I guess when you read these real food posts you start to imagine that the writers are SO perfect and SO far above you. I try not to cheat often, but since getting pregnant I have cravings!! Anyway…this burger place sounds like a great option for a cheat day!

    Reply
  49. Interesting – I tried this place once and ended up with a terrible headache from what I assumed to be MSG or some other toxin added to the food. Perhaps I should give them another shot to see if it was just a coincidence.

    Reply
  50. Wow, sounds amazing! Theres no healthy restaurants where we live as there all Bob Evans type that are slathered in vegetable oil and fake butter.

    Reply
  51. Hi Sarah,
    Speaking of commercial ice cream, what’s your take on them? Obviously homemade raw milk ice cream is the best, but when one of my kids is having a birthday party, I don’t necessarily want to make raw milk ice cream for the neighbor kids. I bought some Breyer’s recently because the ingredient list is short and “all natural.” But then I started reading about castoreum (basically beaver anal gland juice) that is allegedly added to under the label “natural flavor” in vanilla and raspberry products. I’ve tried to get a clear answer on whether or not all this is true, and some say it is, some say it isn’t. What you you think? Do you avoid the label “natural flavor”?

    Reply
    • (Re: castoreum) According to my research, this is an urban myth that got a boost when Jamie Oliver mentioned it on the David Letterman show recently. Evidently, it was used in days old as a food flavoring, but this has not been in practice for many decades. I suspected as much since it certainly didn’t sound very economical (there are far less expensive flavoring agents which would pass under the “natural flavoring” radar). It probably is still in use, however, in perfumes.

      Reply
  52. Oh what my husband and I wouldn’t give for something like that around here. It seems nearly impossible to find in this area…. *Sigh*

    Reply
  53. Sarah, was that a dream? There is no place like that, not in the USA..

    Seriously, in the last two months we have discovered a hamburger place called Whizbangs that quietly serves grassfed hamburgers. Burgers that actually leave you feeling good after eating them.

    And, during the same time period, we discovered that a local Restaurant,, Chow, was also serving grassfed burgers that also left us felling good after consuming them.

    Could we finally be seeing the beginning of a trend towards decent food ?

    Reply
  54. Mary Behrens via Facebook December 20, 2011 at 11:20 am

    I’m so excited to see it’s in Tampa! I live in Sarasota so this is a definite possibility. My 14 year old will be thrilled that we can go to a burger joint! Merry Christmas and thanks for sharing!

    Reply
  55. I’m not a vegetarian but my husband is. I would probably love this restaurant but I do think it’s silly to offer a veggie burger and not vegetarian friendly FRIES! I know non-veg people will eat a veggie burger (I have) but it’s hard enough to find a place we can both enjoy and this sadly won’t be one of them.

    Reply
    • Your poor husband.
      This isn’t silly. It is needed. People who eat real food have little to no option of eating out. From oils used in frying to salad dressing, there isn’t anything to eat in an American restaurant. I have to request my eggs fried in butter just to be sure they aren’t put in canola, veg oil, or margarine. (I know I wouldn’t get lard or coconut oil). I don’t have young kids any longer so I seldom eat out. Maybe 2-3 times a year I am dragged somewhere and then can’t find anything I want to take a chance on.
      My dough is ready to make homemade crackers so off I go. Gotta make enough for Christmas snackin’ with raw cheese and dips. Happy New Year to all and looking forward to more real food recipes on this blog next year. They are great!

      Reply
  56. There’s a Jamie Oliver restaurant in London I went to on vacation that makes duck fat chips (fries). I was there with my husband and in-laws and it was so amazing the first time that we broke our cardinal rule of traveling and went back the next night.

    Everything they serve there, they make there. Ice cream. Butter (with big, chunky, amazing sea salt!). EVERYTHING comes in as ingredients and is made into your dinner. My husband said the burger was the best he’s ever had and he’s from Texas. They do beef in Texas. The fries were so amazing we probably had at least 3 orders each there. The Brits and the chefs apparently know how to do food properly. *swoon* I’d almost go back to London just to eat at that restaurant.

    Reply

Leave a Comment

CommentLuv badge

Login to your account

Can't remember your Password ?

Register for this site!