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-Short Attention Span Theater-
Weighs 200g, costs $170
2006-12-24
No, ya don't smoke it...
Jakarta chef hopes his creation will catch on overseas
Singapore - The Electric New Paper - December 24, 2006 (AFP)You need a million rupiah ($170) in spare change if you want to try this luxury creation from Mr Vindex Tengker, the executive chef with the Four Seasons Hotel in Indonesia.

The 200g burger is made from Japanese Kobe beef with wasabi mayonnaise and Italian portobello mushrooms, in a homemade onion-wheat bun. It is served with Asian pear and French foie gras.
That's only .44 lbs.
And of course, no burger meal would be complete without French fries and a drink - in this case, a glass of wine.

Even though the meal doesn't come with a toy, it has proved popular with diners in the one month since it was put on the menu. They have sold at least 20 burgers already.

Sex sells. Skinny-assed Paris Hilton bumped sales for Carl's Jr big-time. Mebbe Chef Tengker will consider adding some skin...
Mr Tengker said: 'The idea is not that we are selling the most expensive hamburger. It is our dream to marry the East and the West through food.

'Asians have developed a love for food. They appreciate the variety we offer. We had a local couple dining here and the man ordered the hamburger for his girlfriend.'

Now, he hopes it will catch on abroad.

'Of course when you start something new, there will be doubts. But those who appreciate food will pay for the hamburger,' he added.

Carl's Jr usedta have a Portobello Mushroom Burger. ~.5 lbs. of 100% Angus beef. $4.59.
Kobe beef comes from the ancient Japanese wagyu black cattle breed, which receive a daily massage and are fed hefty quantities of sake and beer mash, the theory being that relaxed cows make good beef.

Closer to home, Uberburger at Millenia Walk sells a $101 burger, packed with a 180g wagyu beef patty, seared foie gras, truffle cream sauce and salad greens tossed in a champagne dressing.

But Four Seasons Singapore's One-Ninety restaurant probably has the most expensive sandwich here - tuna toro slices, Alaskan king crab, Oscietra caviar and Matsutake mushrooms between slices of homemade lemon brioche - for just $268.
Bon Appétit.
Posted by:.com

#13  Brussel Sprouts. I like Brussel Sprouts.

There. I said it.

Posted by: Dave D.   2006-12-24 18:15  

#12  it eliminates that Brussel Sprout taste, which I personally like but many don't.

I have found that the majority of the time when people complain about a chlorine aftertaste (it is actually a form of mustard flavor, like all brassicae plants), it is because they are eating overgrown specimens.

For a real changeup, please try purchasing Brussel sprouts no larger than the end of your thumb. Peel off the first two or four outer leaves to arrive at a clean product and then cut away a few millimeters of the stem to eliminate any wood.

Boil or steam these morsels very briefly. I like to add a pat or two of butter to the cooking water. Overcooking tends to highlight the mustard flavor, just as with cabbage. In reality, cabbage, broccoli, cauliflower, kale, Swiss chard, bok choy, nampa cabbage, collard greens, turnip, rutabaga and mustard are all derived from the same plant which has undergone extensive selective breeding by humans over several millennia.
Posted by: Zenster   2006-12-24 17:38  

#11  Roast brussel-sprouts, I think I'll try that today. Thanks for the idea Sgt Mom.

BTW, stir fried chopped BS with green onion, garlic and soy is really good. For some reason it eliminates that Brussel Sprout taste, which I personally like but many don't.
Posted by: phil_b   2006-12-24 16:52  

#10  Lookin' at a Coca-Cola glazed shank of hickory smoked ham with house-style horseradish sauce, scratch garlic mashed potatoes, tossed salad with homemade Green Goddess dressing, creamed cabbage and some cherry pie for dessert!

PS: Please do try the sandwich recipe. I left out mention of a Claussen's dill pickle on the side. Don't substitute any of the ingredients (although smoked Cheddar is good). The black rye bread is essential for the overall flavor. I promise, you'll be hooked.
Posted by: Zenster   2006-12-24 15:12  

#9  Ok... but you might have to park in the street. The garage is full of Blondie's stuff, and our own cars take up all the driveway!
(Little primrose-colored house with xerioscaping, in the middle of the block. Don't mind the dogs. Or the cats.)
Posted by: Sgt. Mom   2006-12-24 14:52  

#8  Yum, #5 Mom!

I'll be right down.... ;-p

Merry Christmas to you and Blondie too!
Posted by: Barbara Skolaut   2006-12-24 10:28  

#7  Paris Hilton with meat in her mouth? There's something we haven't seen before...
Posted by: Raj   2006-12-24 10:14  

#6  Forget Paris Hilton, I'm headed to SGT Mom's house.
Posted by: Besoeker   2006-12-24 08:44  

#5  Herbed roast beef and Yorkshire pudding, w/roast brussel-sprouts on the side, streuseled sweet potatoes with dried fruit, mashed potatoes.... by Christmas we are usually so sick of turkey that we have practically anything else.
Posted by: Sgt. Mom   2006-12-24 08:40  

#4  Dang Z. I've got the sirloin tip in the fridge, gonna try that one.
Posted by: Shipamn   2006-12-24 08:02  

#3  Dozens of raw oysters, medium rare venison tenderloins, green bean casserole with the crunchy onions, a good strong DOMESTIC red, and my wife's chocolate-bourbon pecan pie.

Merry Christmas!
Posted by: no mo uro   2006-12-24 07:58  

#2  Want to try a sandwich with loads of flavor and one that you can get at the local deli? Mix bloody rare roast beef with smoked turkey on dark rye, heavy on the Mayonnaise and mustard with Cheddar cheese, lettuce, tomato and light onions plus a schmear of horseradish. Some pepperoncinis plus potato chips on the side with a Vernor's ginger ale to drink and you'll be in hog heaven. What's more is that you'll pay less than ten frogskins for the whole meal.

damn Zen!, gettin a food jones now. can't wait till Xmas, 11.5 lb boneless marbled rib-eye roast with secrete wiskey/cran crust, turkey w/trimmings and orange duck.

and No I will not be cooking thank you, the girlz will and they do better work!
Posted by: RD   2006-12-24 07:05  

#1  Makes me real glad I already know how to cook. Too much of this nouvelle cuisine crap is different solely for the sake of being different, not because of any intrinsic and unique flavor harmonies or subtle new tastes. You have to be one jaded SOB to plunk down a day's pay for a stinking burger.

Want to try a sandwich with loads of flavor and one that you can get at the local deli? Mix bloody rare roast beef with smoked turkey on dark rye, heavy on the Mayonnaise and mustard with Cheddar cheese, lettuce, tomato and light onions plus a schmear of horseradish. Some pepperoncinis plus potato chips on the side with a Vernor's ginger ale to drink and you'll be in hog heaven. What's more is that you'll pay less than ten frogskins for the whole meal.
Posted by: Zenster   2006-12-24 06:41  

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