UncleVic
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Total Posts:
6025
- Joined: 10/14/2003
- Location: West Palm Beach, FL
- Roadfood Insider
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Hamburger America
Sun, 07/3/05 11:06 PM
( permalink)
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UncleVic
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Total Posts:
6025
- Joined: 10/14/2003
- Location: West Palm Beach, FL
- Roadfood Insider
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RE: Hamburger America
Mon, 07/4/05 4:58 PM
( permalink)
Just giving this thread a little boost for those that only look at the front page...
Bummer thing being that Sundance is not available on our expanded basic lineup locally here.. Wish I had my dish up and running..
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Sundancer7
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RE: Hamburger America
Mon, 07/4/05 11:40 PM
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quote: I love the name of the Sundance Channel. Unfortunately it is not available here in Knoxville, TN Paul E. Smith Knoxville, TN
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wheregreggeats.com
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RE: Hamburger America
Mon, 07/4/05 11:44 PM
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quote:Originally posted by Sundancer7 quote: I love the name of the Sundance Channel. Unfortunately it is not available here in Knoxville, TN Paul E. Smith Knoxville, TN Of course you do ... what with the royalties you must get in the mail everyday.
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1bbqboy
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Total Posts:
4342
- Joined: 11/20/2000
- Location: Rogue Valley
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RE: Hamburger America
Tue, 07/5/05 12:13 AM
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We just watched it. In depth,loving look at roadfood favorites-Dyers,wheel Inn, Louis Lunch, solly's, billy goat, bobcat bite,meer's in Okla(didn't know that one).
Big emphasis on fresh ground meat-they get it.
Thanks,UV
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Poverty Pete
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Total Posts:
2162
- Joined: 8/16/2003
- Location: Nashville, TN
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RE: Hamburger America
Tue, 07/5/05 1:27 AM
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Sundancer,
You may not get the channel, but you certainly know about Dyer's in Memphis. If I recall correctly, you had a double cheeseburger deepfried in 90 year old oil...
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1bbqboy
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Total Posts:
4342
- Joined: 11/20/2000
- Location: Rogue Valley
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RE: Hamburger America
Tue, 07/5/05 2:05 AM
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Pete, they showed the grease being transported with a police escort when they changed locations.
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Spudnut
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Total Posts:
655
- Joined: 6/30/2003
- Location: New York, NY
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RE: Hamburger America
Wed, 07/6/05 11:12 AM
( permalink)
I just watched it this morning, and really enjoyed it. I particularly appreciated that, despite the significant differences in preparation -- deep-fried vs. steamed, for example -- there were a number of commonalities: long-time family ownership, a devotion to exacting yet endearing standards, and an emphasis on freshness and uniqueness. Plus, these folks typically went out of their way to praise their customers.
I was especially happy to see a "live" Solly's butter burger.
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