Our next burger excursion brought us to a bend in the road called Edison, Washington. A little town with a whole lot to offer. We decided on The Longhorn Saloon, a lively bar and eatery with an attractive service staff, outdoor seating and local music on Saturday nights.
We took a seat out back, overlooking the lovely slough. It was a nice day and it was fairly busy in the saloon. I ordered the cheeseburger and Kurt, my partner on this winding culinary road, ordered the seafood stew.
When the food came I was immediately impressed. The burger was hand-formed, and the vegetables were bold. Nestled along side this big beauty was a pile of curly fries. I love curly fries. Kurt does not. Kurt's meal was beautiful; a hearty stew full of sausage, shrimp, whitefish and of course, oysters. I love me a good hamburger but looking at the bowl of goodness sitting in front of my fella, I felt like I might have gotten a raw deal, no pun intended.
We squirted a bunch of ketchup on the burger, cut it in half and started eating. The meat was cooked MW, the bun was perfectly toasted, and the burger came with three slices of cheddar cheese. The pickles were traditional, and the lettuce, onion, and tomato were fresh and flavorful. Though the burger was cooked MW, it was still quite juicy and packed with flavor. The fries were luke warm, unfortunately, but really, that was the only thing on the plate that disappointed.
As I took out my pen and notebook and began to write, one of the men at the table next to us asked what we were doing. When we told them about our project, one of the men told us that he knew the owner and he would introduce us if we were interested. When we replied in the affirmative, he introduced us to the man sitting across the table from him. He was a pleasant fellow, whose name I cannot remember just now, and when we asked where the meat came from, he let us know that is was from Costco, which brings the question, is organic, grass-fed beef really better, flavor-wise? We have had local beef and foreign beef on this expedition, and so far, the local meat has not been too impressive. That might be a question for another day, maybe even for other people.
Anyway, the burger was solid, and thus far, the best we have had. The scores will attest to that:
We took a seat out back, overlooking the lovely slough. It was a nice day and it was fairly busy in the saloon. I ordered the cheeseburger and Kurt, my partner on this winding culinary road, ordered the seafood stew.
When the food came I was immediately impressed. The burger was hand-formed, and the vegetables were bold. Nestled along side this big beauty was a pile of curly fries. I love curly fries. Kurt does not. Kurt's meal was beautiful; a hearty stew full of sausage, shrimp, whitefish and of course, oysters. I love me a good hamburger but looking at the bowl of goodness sitting in front of my fella, I felt like I might have gotten a raw deal, no pun intended.
We squirted a bunch of ketchup on the burger, cut it in half and started eating. The meat was cooked MW, the bun was perfectly toasted, and the burger came with three slices of cheddar cheese. The pickles were traditional, and the lettuce, onion, and tomato were fresh and flavorful. Though the burger was cooked MW, it was still quite juicy and packed with flavor. The fries were luke warm, unfortunately, but really, that was the only thing on the plate that disappointed.
As I took out my pen and notebook and began to write, one of the men at the table next to us asked what we were doing. When we told them about our project, one of the men told us that he knew the owner and he would introduce us if we were interested. When we replied in the affirmative, he introduced us to the man sitting across the table from him. He was a pleasant fellow, whose name I cannot remember just now, and when we asked where the meat came from, he let us know that is was from Costco, which brings the question, is organic, grass-fed beef really better, flavor-wise? We have had local beef and foreign beef on this expedition, and so far, the local meat has not been too impressive. That might be a question for another day, maybe even for other people.
Anyway, the burger was solid, and thus far, the best we have had. The scores will attest to that:
Kurt's Scores:
Flavor of patty: 7.5
Juiciness: 6
Source of meat: 6
Vegetable quality: 8
Bun: 8
Synergy: 8.5
Price/value ($10): 9.5
AVERAGE: 7.5
Sara's Scores:
Flavor of patty: 8
Juiciness: 8
Source of meat: 6
Vegetable quality:8
Bun: 9
Synergy: 9
Price/value ($10):9
AVERAGE: 8
Flavor of patty: 7.5
Juiciness: 6
Source of meat: 6
Vegetable quality: 8
Bun: 8
Synergy: 8.5
Price/value ($10): 9.5
AVERAGE: 7.5
Sara's Scores:
Flavor of patty: 8
Juiciness: 8
Source of meat: 6
Vegetable quality:8
Bun: 9
Synergy: 9
Price/value ($10):9
AVERAGE: 8
The burger would have scored higher if I could have ordered it M instead of MW, but given the source of the meat, I was satisfied. I was very happy with the chewy saltiness of this burger. It went perfectly with the IPAs we ordered, and was a perfect example of a simple burger done right.
Kurt's quote for the day: "These onions are making this day sunnier."
Yes. They were that good.
Kurt's quote for the day: "These onions are making this day sunnier."
Yes. They were that good.
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