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Holy thats a good deal. I can eat for 3 days off of all that .
they are old hat, but still one of my favorite burgers because of the buns and how you can load up your own burger at the toppings bar.
Pretty nice deal:
Two 1/3 lb combos (burger, fries, drink or domestic beer) and two kids meals (1/4? lb (maybe 1/5 lb), fries, drink, cookie)
$19.99
Holy thats a good deal. I can eat for 3 days off of all that .
That place is still open? I haven't been to one in years.
I honestly don't know how they stay open. We go to the one on I-10 and Wurzbach every 6 months or so and the place is always dead.That place is still open? I haven't been to one in years.
They even just recently added about 5 40+ inch mounted tvs around the outer enclosed dining room. We watched the Spurs play Washington on Friday while enjoying burgers and beer for $20. That beat the out of the 30 minute wait plus the $50+ tab at Chilis.
The one downtown is still open.
What was so special about these burgers again?They even just recently added about 5 40+ inch mounted tvs around the outer enclosed dining room. We watched the Spurs play Washington on Friday while enjoying burgers and beer for $20. That beat the out of the 30 minute wait plus the $50+ tab at Chilis.
Fuddruckers' burgers are the definition of "meh." Big ol' slabs of meat that have basically no taste and pricey to boot.
The meat is pretty good and the buns are great. Not the best burgers in the history of man, but I like them.The one downtown is still open.
What was so special about these burgers again?
That is why you put the cheese all over it.
We should all have a GTG at Fuddruckers for a game.
They actually have one up here in MI...its in Flint about 45 min away...whenever we make trips that way, we stop. Good stuff.
The one at I-10 and Wurzbach is near my house and we used to go all the time before Romano sold out...After the sale it just...changed...I mean, I'm not a clean freak but the place was just filthy...It's like they never really cleaned it...and I figured if it's dirty out front in the public area it's dirty back in food/meat prep...And I don't intentionally do dirty meat markets.
good point. I think the quality if the meat went down too. Used to be the 1/2 burger was a good size but now once it cooks it's about the size the 1/3 pounder used to be.
It's all about the condiments.
As far as chain burger joints..............Smash Burger........smashes Fuddruckers. Smash Burgers have flavor to them.........Fudds dont taste like anything but a piece of bland meat.
Freddies beats Smashburger.
Freddie's is the shizzle.
I haven't been to fuddruckers in at least 15 years.
I go to fuddruckers occasionally. Their fries have way to much pepper & es on them. Burgers are pretty good.
Ehhhhhh, its subjective. I like Freddies as well. Freddies is cheaper, but the burger I had at smash yesterday was slammin. I damn near ate my arm off trying to gobble that bish down.
Freddie's Frozen Cus ?
the one by me closed a couple years ago, I miss it. I would get a cheeseburger and go put hot cheese on it. I will remember that when I have my first heart attack
While I'm not claiming Fuddrucker's to be the best of all there is to be said of hamburger fare over here, I have had some good eats at the one by my house and that includes the 2 ex gfs I have met there lol.
burger tex>>fudds. and freddie's frozen cus is just eh.
Twisted Root Burgers are good.
Yummy! Ammonia-Treated Pink Slime Now in Most U.S. Ground Beef
By Jennifer Poole, Daily Kos
Posted on January 1, 2010, Printed on January 4, 2010
http://www.alternet.org/story/144904/
You're not going to believe what you've been eating the last few years (thanks, Bush! thanks meat industry lobbyists!) when you eat a McDonald's burger (or the hamburger patties in kids' school lunches) or buy conventional ground meat at your supermarket:
According to today's New York Times, The "majority of hamburger" now sold in the U.S. now contains fatty slaughterhouse trimmings "the industry once relegated to pet food and cooking oil," "typically including most of the material from the outer surfaces of the carcass" that contains "larger microbiological populations."
This "nasty pink slime," as one FDA microbiologist called it, is now wrung in a centrifuge to remove the fat, and then treated with AMMONIA to "re spoilage," and turned into "a mashlike substance frozen into blocks or chips".
Thus saving THREE CENTS a pound off production costs. And making the company, Beef Products Inc., a fortune. $440 million/year in revenue. Ain't that something?
http://www.alternet.org/module/printversion/144904
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"Just Like You Like It"
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