And Finally for Today...

This is Your Competition

It has been determined that there is no way there is a better hamburger out there than an expertly crafted burger from The Gas House...now, bear in mind, I think we do a filet, New York, or a porterhouse better than anyone else in town because there is a little bit of science to cooking steak, and most folks just don't pay attention to the finer points.  That being said, there is something positively patriotic about a well executed hamburger that makes me want to stand up and recite The Pledge of Allegiance.  This is better than a half a pound of freshly ground beef on a buttered and toasted onion roll, with damn near anything you might want on it.  I've cooked an awful lot of these things, and I still chuckle just a little bit when I send out a beautiful medium rare Black and Blue smothered in grilled onions, bleu cheese & bacon...it's oozing goodness and strictly business.

With this said, I'm throwing down the gauntlet...if there's anyone out there in restaurant-land with the guts to rumble like The Outsiders, I'm game.  We'll assemble a panel of well-girthed aficionados and get down.  Conveyor belt cooks need not apply.  If I'm beat, I'll admit it...'cause I know it's gonna take a Villanova '85 effort to get that done.