"I Will Gladly Pay You Tuesday for a Hamburger Today!" What Is Your Favorite Burger?

For those of you that do not know the quote, it by Whimpy a character in the Popeye cartoon series. Every time I think about a hamburger, I immediately remember that quote. It is probably one of the first quotes I memorized as a child. So considering today is Tuesday and there has been some recent discussion both in my social network world and my online radio show about the best burger in Northwest Indiana, specifically Michigan City, I have to write about what actually makes a burger the "Best" burger. So, with that said, we will delve into "burgerdom" and discover what the fascination is really all about.

Actually, what determines the "Best" burger? Well in looking at the history of the hamburger, one can imagine that it has evolved over time. It is no wonder that Americans take their hamburger seriously as it is like, jazz, rock n' roll, musical theatre and drive in theaters, it is an American invention. (Read a little more here.) The fact remains, Americans know there meat! A main stay of many cultures all melding together into a great big slab of beef. I actually believe that hamburger came by way of Lissan's wife who got tired of him bringing home bad cuts of beef and then getting all up in her business because she couldn't cook the meat tender enough! I know I just digressed but to me ground beef is exactly that, it is tenderizing the beef into a nice "cut" so as to simply and easily eat the meat with ease and it is, what every American family wants...their food fast! From that concept comes a now global enterprise the "fast food chain!"

So now on to the search for the best burger! But, before that we have to answer; what makes a burger really good? Personally for me it is a mood kind of a thing. Am I in the mood for a charcoal grilled burger, one with a little indication of crisp and edginess or am I more in the mood for the burgers mom use to make. Pan friend, or flat bottom grilled? Is it the seasoning? Simple salt and pepper, (although salting before cooking actually creates a drier burger, did you know that?) or more exotic flavoring? Is it the thickness of the burger or does one like it thin, yet stacked? Maybe it isn't the burger maker, or the approach to the making but it is the cut of meat prior to grinding it. In the end is it more to do with the bun, the cheese, the process? Again, for me it is the mood!

My favorite all time burger is the "Joe's Burger" from a previous life. Joe Fortin owner of Fortin's Tap on East Route 17 in St. Anne Illinois was the purveyor of the restaurant known for THE burger. Why was it so special? Well, it was cooked on a well seasoned griddle. The cuts of meat were freshly ground and hand packed. The meat came from the same butcher who only used beef from certain cattle. The meat was hand packed and minimally seasoned. The burgers were always cooked well served immediately on a simple fresh, very fresh hamburger bun, topped with a thin slice of quality onion, dill pickle slices closed up quickly in foil. If you wanted cheese then you would get cheese one way, simple American cheese. The temperature of the meat when enclosed into the bun and foil would slightly cook and add to the overall experience. But, then again, one must ask "was it the burger, or the traditional Saturday experience that lent to the overall flavor?" Regardless it is a burger that stands out above the rest.

Moving on and into the modern world...Redamak's a famous burger joint in New Buffalo is a Michiana favorite. Quite honestly the truth is Redamak's famous Velveeta burger is prepared very similarly to "Joe's!" We have seen many fast food joints try to create what is supposedly the best ever, but, often times I am left scratching my head and questioning the claim to the "Best!" Is it the Five Guys good hype or have they really cornered the market on "burgerdom?" I am leaning towards the hype. Most people will claim that the best burgers are those that come from local bars and taverns. When it comes to tavern/bar burgers I have to hearken back to my early discussion about the "Joe" burger. While back in the day I did not imbibe, I cannot wonder if the fabulous taste of a burger has more to do with the hunger that ensues as a result of imbibing in adult libation. Either way, a good burger is a good burger and a really good burger is something to pass on. Just as Whimpy will gladly pay you Tuesday for a hamburger today, when you gotta have a good burger, you gotta have a good burger. So pass it on! Share your favorite in the comments below. It will be my quest to try and tell. Who knows, maybe I will find a burger that beats good ole Joe and the palatable pleasures of the past will be nothing more than a memory!

Steve and Mary Sing It Live at The Pickle & Turnip 10/24

Steve and Mary, will be kicking off Play It Again SaM Friday October 24th at The Pickle and Turnip, located in Downtown Michigan City Indiana. The Pickle and Turnip is quickly become one of "the" places to go in Northwest Indiana. The P&T is one of SaM's favorites.

Steve and Mary are currently ranked #1 on the Reverbnation charts. What music can you expect out of this acoustic duo? Well everything from the Beatles, Carole King, Ronstandt, Fleetwood Mac, The Doors, kd lange to Todd Rundgren with a few standards thrown in for good measure.

The music starts at 6p and goes until 9p. The Pickle and Turnip restaurant is located at 827 Franklin St., Michigan City, IN.

Morgan Murphy and Bourbon & Bacon

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Steve Champagne, ArtSees Diner Radio music historian, writer and libation expert welcomes Bestselling author and TV personality Morgan Murphy as he celebrates the release of his new bestselling cookbook, Bourbon & Bacon. Morgan considered “America’s funniest food critic,” is a bona fide Southern Gentleman. He sings his ode to two of the South’s most talked about food groups – Bourbon and Bacon, in his new book: BOURBON & BACON: The Ultimate Guide to the South’s Favorite Food Groups. A little history and a whole lotta bourbon and bacon! In this beautifully photographed book with recipes, he will lure you into an orgasmic food moment. The book contains more than 115 recipes every treat you can imagine that is perfectly bacon and perfectly bourbon! Murphy will be celebrating Four Roses Bourbon, legendary bourbon that got its start more than 125 years ago. Bourbon & Bacon (Time Inc. 2014) immediately hit #1 in wine and spirits and #18 on the cookbook bestseller list. Millions have read Murphy’s trademark wit in Vanity Fair, Forbes, Esquire, Garden Design, Harper’s Bazaar, The New York Post, and Southern Living. Murphy has appeared on the Travel Channel, The TODAY Show, Fox & Friends, CNN, Sirius/XM, and NPR. He is a graduate of the University of Oxford and Birmingham-Southern College. He serves as a commander in the U.S. Navy Reserves, where he is currently assigned to the Chairman of the Joint Chiefs of Staff. Commander (sel.) Murphy is a veteran of the war in Afghanistan, where he was awarded the Meritorious Defense Service Medal and the Afghan campaign medal, among others. http://morganmurphy.co/booksbymorgan/

The Power of Yes

Despite my disappointment a week ago with the Blue Chip Casino representative who found a sure-fire way to forfeit hundreds of dollars in revenue in order to save two, I found myself visiting William B's Steakhouse again on Friday.

You see, William B's is a tough place to feel compelled to boycott in order to get through to the occasionally short-sighted accounting types of a business. From the fabulous food, brilliant bartenders, and super servers all the way up to Patrick Cullars, the general manager, there's plenty to miss.

Although the dining area is high class and rather "chill", we really love eating at the bar, which is located just off the casino lobby in such a way that one feels they're at a busy crossroads of "it takes all kinds" incarnate. It's a great place to people watch, and those drawn into the bar and dining area itself tend to be interesting and receptive to striking up a conversation.

We each had the perch specials. Mine was pan-seared, while my partner's was sautéed. Both were spectacular, with delicious accompaniments of fingerling potatoes and green beans. Looks like I'll have to start my diet all over again, because it was a feast, especially on top of the great bread basket that begins one's dining experience.

Patrick's philosophy is "the answer is *yes*", and it's from that seed of enablement that all the rest of what makes William B's so special flows. If you've yet to experience the complete dining and drink experience of William B's, make it a priority. But be aware that you'll likely wind up with an addiction for which there is no 1-800 number: an addiction for the finest dining and drink experience smart money can buy. While you might enjoy the thrill of risky behavior on the casino floor, William B's isn't a gamble - it's a certain, satisfying jackpot every pull.

Planet Olive Garden of Eatin'

Michigan City, Indiana is blessed with an impressive array of fine local dining options. I often wonder how restaurant chains make it here at all, really, given how incredible the local restaurants are. But tonight we went to Olive Garden on a whim, and wound up going to infinity and beyond satisfied.

Basically, it's like this: we experienced perfect alignment of planets that consisted of our server, Sara S., the never ending pasta bowl, and the wine.

Was it the best pasta or wine we've ever had? Probably not. But we weren't expecting the very best. We were admittedly expecting chain restaurant food. But the cuisine rocketed beyond the escape velocity of our expectations.

The never ending pasta bowl comes with soup or salad, and we both opted for salad, knowing that the Olive Garden salad is a classic in its own right.

The irresistible bread sticks haunted me from the get go, though I won the battle this time, knowing I'd have my digestive work cut out for me due to the words "never ending". But we most definitely brought them home for less challenging eating settings - one small step for man from the freezer to the microwave, one giant leap for mankind snacking.

For our never ending selection, my partner went with the linguini with a creamy sauce that included sun-dried tomatoes and bits of bacon. I realize that bacon is often considered "cheating" because there's no way to lose with bacon. But it was tastefully present, well-balanced against the tomatoes and sauce spices.

I went with the five cheese marinara over angel hair. And, yes, I did leave this world and end up in a better one for the duration of my gesticulation. Very, very good. And that's coming from a Wisconsin boy who knows a thing or ten about cheese.

We both made it to our second bowl, but I must say it was barely, partially so we'd have something to bring home for leftovers, but mostly because the serving sizes were such that breathing would clearly be an issue on the way home. I guess I'll just have to wait a couple days to say hello to that belt notch again.

But the gravity holding all these heavenly concoctions together was our incomparable server, Sara S. I know I've had high praise for servers before. But Sara S. raised the bar to high heaven, and we'd want to return if for no other reason other than to feel the way she made us feel - like travelers who deserved the extra mile of service and value. Sara S., we hope your commanding officers are listening, because you deserve a shot at no less than the final frontier in the Olive Garden hierarchy. You really get it.

Blue Chip Casino: Pennies Wise, Hundreds of Dollars Foolish

Last night we had a hankering for hanging out at one of our favorite places, the bar at William B's Steakhouse at Blue Chip Casino (Michigan City, Indiana). The food is great, the staff stellar, and Patrick Cullars, the general manager, is a testament to his profession. We always have a good time, and have met a lot of wonderful people there.

Mary decided to see whether she was eligible for any "food comps". She was, although not much. But that's fine. Something is better than nothing, and we appreciated the gift.

We went on to order food and drinks, and had the usual blast. I decided to cover the alcohol portion of the bill, which was $33, to which I added a $7 tip. Mary would be covering the food with her food comps.

But it was taking longer than usual for the bartender to return so we could settle. Why? Because he'd called to see if the casino could make up the difference of the $2 in food that we ordered beyond the comps. And though he clearly went to bat for us, it was denied.

Are you serious, Blue Chip?

Try to understand. We ordered just two soups and a salad, because that's how modest the comps where, and that's roughly how hungry we were anyway. So it's not like we were trying to eek out more than what we could eat. We were very comfortable.

But, again, are you serious, Blue Chip? We regularly dine and drink there, and the alcohol bill is generally $30+. And everyone knows that the profit margins on alcohol are where restaurants really bring home the ka-ching. Yet there we were, somewhat embarrassed for having to reach into our pockets for another lousy two bucks to cover the food.

Well, Blue Chip, you were indeed 200 pennies wise. Congratulations! However, our warm, fuzzy feelings about enjoying ourselves at William B's evaporated in that instant, and we're probably not going to be back for a while. So while you've saved yourselves a whopping 200 pennies, you cost yourselves hundreds of dollars in the process.

Duh!

ArtSees Diner_The Mother Ship Continues to Grow!

There is nothing more thrilling to a blogger, or social networking glutton than to see the numbers climb! That is exactly what I am proud to announce to you all! While there are bloggers out there who are attaining their market share and then some in readers, I can boast that our numbers continue to rise! The past 2 months ArtSeesDiner.com has seen substantial growth. Over 19,000 visitors for July and August. We are continuing to see that growth. Along with our ¨Mother Ship¨ increase we are also seeing substantial growth through ¨The Voice¨ of ArtSees Diner with over 340,000 listens in 17th months. Our blogging presence regionally as well as nationally. Growth is a beautiful thing and we are seeing continued growth. All areas of ArtSees Productions continue to grow! SLOW AND STEADY wins the RACE! Join us, become involved with ArtSees Productions! A very special thank you goes out to Steve Champagne, Paul Smith, Susan Block, Douglas C. Rapier, Diane Blanchette and over 200 amazing guests! You are what makes this so amazing!