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(Serious Eats)   On the lunch menu today at the SmugDouche food truck, we have the $666 Douche burger, Kobe beef with foie gras, lobster, caviar, gold leaf, then topped with cave aged gruyere and kopi luwak bbq sauce   (aht.seriouseats.com ) divider line
    More: Spiffy, Kobe beef, foie gras, food trucks, Photo of the Day, lobsters, douche bags, sauces, gold leaf  
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6899 clicks; posted to Main » on 12 Jul 2012 at 3:00 PM (4 years ago)   |   Favorite    |   share:  Share on Twitter share via Email Share on Facebook   more»



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2012-07-12 03:57:32 PM  

Quantum Apostrophe: dickfreckle: Aside from $600 speaker cables, it's gotta be the most blatantly obvious rip-off that people willingly line up for.

Real estate.


Total Fark
 
2012-07-12 04:00:15 PM  

mightybaldking: downstairs: mightybaldking: Kobe Beef: Sear both sides. Broil until medium. (you want to melt the fat so that it coats every fibre of muscle tissue). Salt, and pepper if you want. Even montreal steak spice is overpowering.

You forgot step one: Go to Japan.

/Unless you're just trolling us.
//The "montreal steak spice" think kinda makes me think you are

Well, in modern North American parlance, Kobe and Kobe Style are synonymous. I knew they meant American Waygu, but slipped into the same trap as those California Champagne drinkers and those Tennessee Bourbon makers.

Nothing wrong with Montreal Steak Spice. Just don't use it on the finer cuts (too strong). Old Bay tastes like arse though.


Waygu putting Old Bay on beef? wtf man
 
2012-07-12 04:04:03 PM  

ferretman: naugahyde monkey: ferretman: That's nothing....here's a $5,000.00 burger from Las Vegas:
[i.dailymail.co.uk image 634x492]

Kobe beef topped with foie gras and black truffle on a brioche truffle bun - with truffle sauce.

why is that 5 grand? is it made with ground up dali lama? I had a prime fillet topped with foie gras and a huge pile of shaved black truffles for under $100 at the Fleur de lis. and the all truffle 7 course dinner at picasso is only $500 and it has a huge serving of foie too...

/calling shenanigans

partly shenanigans on my part...I forgot to include the following:

The Fleur de Lys restaurant in Las Vegas at Mandalay Bay may serve French cuisine but that hasn't stopped them from adapting their own version of an American classic: the hamburger. Called the "Fleurburger 5000" it's no Plain Jane either, featuring a juicy Kobe beef patty topped with a rich truffle sauce and served on a brioche truffle bun. And this burger comes with its own beverage, a bottle of 1990 Chateau Petrus, that is served in Ichendorf Brunello stemware that you get to keep.

It sounds (and looks) delicious -- as well it should for the whopping price tag of $5000. And if you do decide to indulge no worries about bragging rights: you can bring a friend (they get a free burger when you order yours) and you'll also get a certificate in the mail (along with your keepsake glass) so you'll have both a witness and paper proof.

Link


hilarious, looks like I literally had the same meal only with fillet instead of ground beef and brioche... and the souvenir glass.

I've only eaten there once, thought it was great, but now I see they are going for the novelty crowd "let's eat expensive food" yahoos. oddly enough it wasn't ridiculously expensive when I was there
 
2012-07-12 04:04:26 PM  

dickfreckle: Relatively Obscure: Kobe beef

So they're bullshiatting you right out of the gate.

Yeah, I'm not sure how many times it needs to be said before people will get it. It you order 'Kobe' beef in America, it is either smuggled or not actually Kobe beef (guess which one is 99.9% more likely). Legal, licensed restaurants do not advertise smuggled items on their menus, presuming one could even smuggle enough to supply the kitchen. Aside from $600 speaker cables, it's gotta be the most blatantly obvious rip-off that people willingly line up for.

I'm not saying the douche-burger isn't delicious, or that the beef used isn't of uncommon or even stellar quality. But it ain't "Kobe."


Yup. Even then, turning Kobe beef into a farking hamburger would be a crime against god. That's the reason they fatten up those cows like they do. So the meat will be perfectly juicy and marbled all the way through. Guess what? You grind it up like a hamburger and you totally defeat the purpose.

Morons, idiots and douchebags with too much money.
 
2012-07-12 04:08:46 PM  
It's amusing how many people have missed that the burger is intentionally a joke... It's called the Douche Burger for a reason...
 
2012-07-12 04:18:34 PM  

JackieRabbit: Ozzerama: Japan doesn't even export Kobe beef. Apparently it's hard as fark to get it Japan, too. I'm not sure if this has been covered yet.

Oh well, off to get a Big Kobe Mac.

It is. I have a friend who does most of his work in Asia and spends quite a bit of time in Japan. He says that it is very hard to find Kobe there and, when it can be found, it is extraordinarily expensive - far more so than the fake stuff passed off as Kobe here. He's had it a few times and says that there is nothing like it anywhere. The last time he found it, he passed because a two once steak cost $500.


2 oz steak is 500? i can eat it all in a single bite as a single nacho topping.
 
2012-07-12 04:20:43 PM  

naugahyde monkey: bottle of 1990 Chateau Petrus


The bottle of wine can cost from ~$2,600.00 to ~$4,200.00....

Link
 
2012-07-12 04:20:53 PM  

naugahyde monkey: ferretman: naugahyde monkey: ferretman: That's nothing....here's a $5,000.00 burger from Las Vegas:
[i.dailymail.co.uk image 634x492]

Kobe beef topped with foie gras and black truffle on a brioche truffle bun - with truffle sauce.

why is that 5 grand? is it made with ground up dali lama? I had a prime fillet topped with foie gras and a huge pile of shaved black truffles for under $100 at the Fleur de lis. and the all truffle 7 course dinner at picasso is only $500 and it has a huge serving of foie too...

/calling shenanigans

partly shenanigans on my part...I forgot to include the following:

The Fleur de Lys restaurant in Las Vegas at Mandalay Bay may serve French cuisine but that hasn't stopped them from adapting their own version of an American classic: the hamburger. Called the "Fleurburger 5000" it's no Plain Jane either, featuring a juicy Kobe beef patty topped with a rich truffle sauce and served on a brioche truffle bun. And this burger comes with its own beverage, a bottle of 1990 Chateau Petrus, that is served in Ichendorf Brunello stemware that you get to keep.

It sounds (and looks) delicious -- as well it should for the whopping price tag of $5000. And if you do decide to indulge no worries about bragging rights: you can bring a friend (they get a free burger when you order yours) and you'll also get a certificate in the mail (along with your keepsake glass) so you'll have both a witness and paper proof.

Link

hilarious, looks like I literally had the same meal only with fillet instead of ground beef and brioche... and the souvenir glass.

I've only eaten there once, thought it was great, but now I see they are going for the novelty crowd "let's eat expensive food" yahoos. oddly enough it wasn't ridiculously expensive when I was there


l.yimg.com
 
2012-07-12 04:25:49 PM  

Ned Stark: Yeah, and there's no such thing as champagne made in the US either.


You're right, it's actually called sparkling white wine
movieactors.com
 
2012-07-12 04:30:48 PM  
Well the bread better be made from the ground up bones of virgins.
 
2012-07-12 04:38:16 PM  

downstairs: mightybaldking: Nothing wrong with Montreal Steak Spice. Just don't use it on the finer cuts (too strong). Old Bay tastes like arse though.

If your steak needs anything more than salt, you're cooking it wrong.

Old Bay?!? Never heard of anyone trying to add that to steak. Ewwww... its for seafood, and even then there's better stuff for seafood.


============================

Actually Old Bay is pretty darn good on pork chops and steamed veggies.
 
2012-07-12 04:38:43 PM  

Broktun: mightybaldking: Old Bay tastes like arse though.

Shun the non-believer.

SHUN


You go to hell and you die!!!
 
2012-07-12 04:46:34 PM  

mightybaldking: Kobe beef -- Ok, but if I'm shelling out for Kobe, it's going to be a rib steak. Don't grind that shiat up. You ruin it.
with foie gras -- Could be an nice addition, but again, I'm not ruining good foie gras by sticking it in a burger.
lobster -- With beef? Again, wasting a good product.
caviar -- On dark rye bread, with cultured butter and a side of ice clod vodak!!! Don't hide the good ingredients.
gold leaf -- Completely useless ingredient. Does not add flavour. If you need to foodfap this hard, put it on something where it will be visible!
then topped with cave aged gruyere -- This is the only thing that adds to the meal.
kopi luwak bbq sauce -- Let's take the most subtly flavoured (and expensive) ingredient in the world, and completely hide all it's subtlety by burying it in tomato and vinegar.

This is not cooking. This is sourcing expensive ingredients for all the food porn addicts out there. Each one of these ingredients should be showcased on its own, as simply as possible.

Kobe Beef: Sear both sides. Broil until medium. (you want to melt the fat so that it coats every fibre of muscle tissue). Salt, and pepper if you want. Even montreal steak spice is overpowering.

Foie Gras: sear it quickly (30-45 secs per side). Drop a sliced baguette in the fat left in the pan and toast it. Serve beside chanterelles. That's simple. Anyone can do it, because the work is done for you by the farmers.

Lobster: Steam it. Serve with plastic bibs and nutcrackers. Garlic butter as well. (This to me is the greatest lobster. But it's not elegant by any stretch of the imagination.)

If I catch any one of you farkers wasting Kopi Luwak in a barbeque sauce, I might just get sarcastic. Brew that shiat (lit.) up and drink it black.

You want to show off your cooking? Get me a kidney and make it yummy.


Shhhhhhh
 
2012-07-12 04:54:35 PM  

Vodka Zombie: At some point, I just stop and wonder why.


It's called free press. It's the oldest trick in the restaraunt book.
 
2012-07-12 04:58:05 PM  
You had me at "Douche burger."
 
2012-07-12 04:58:19 PM  

dickfreckle: Relatively Obscure: Kobe beef

So they're bullshiatting you right out of the gate.

Yeah, I'm not sure how many times it needs to be said before people will get it. It you order 'Kobe' beef in America, it is either smuggled or not actually Kobe beef (guess which one is 99.9% more likely). Legal, licensed restaurants do not advertise smuggled items on their menus, presuming one could even smuggle enough to supply the kitchen. Aside from $600 speaker cables, it's gotta be the most blatantly obvious rip-off that people willingly line up for.

I'm not saying the douche-burger isn't delicious, or that the beef used isn't of uncommon or even stellar quality. But it ain't "Kobe."


Kobe is just the most easily recognized type of wagyu beef. There are other varieties available here in America, and they're all delicious. "Kobe" in this context is to "beef" what "Xerox" is to "photocopy."
 
2012-07-12 04:58:50 PM  
I

Raug the Dwarf: dickfreckle: Relatively Obscure: Kobe beef

So they're bullshiatting you right out of the gate.

Yeah, I'm not sure how many times it needs to be said before people will get it. It you order 'Kobe' beef in America, it is either smuggled or not actually Kobe beef (guess which one is 99.9% more likely). Legal, licensed restaurants do not advertise smuggled items on their menus, presuming one could even smuggle enough to supply the kitchen. Aside from $600 speaker cables, it's gotta be the most blatantly obvious rip-off that people willingly line up for.

I'm not saying the douche-burger isn't delicious, or that the beef used isn't of uncommon or even stellar quality. But it ain't "Kobe."

Yup. Even then, turning Kobe beef into a farking hamburger would be a crime against god. That's the reason they fatten up those cows like they do. So the meat will be perfectly juicy and marbled all the way through. Guess what? You grind it up like a hamburger and you totally defeat the purpose.

Morons, idiots and douchebags with too much money.


It's sorta like making glitter out of crushed diamonds.
 
2012-07-12 05:07:43 PM  

Raug the Dwarf: Yup. Even then, turning Kobe beef into a farking hamburger would be a crime against god. That's the reason they fatten up those cows like they do. So the meat will be perfectly juicy and marbled all the way through. Guess what? You grind it up like a hamburger and you totally defeat the purpose.


Not only that, it would make for a *worse* burger. Ever ground up your own burgers with a meat that had a bit too much fat? Or did a poor job trimming the fat off the chuck or whatever? It just becomes disgusting little blobs of fat. Not good.

I'm pretty good at making my own burgers (I mean, its not rocket science)... but I'll admit I've farked up a batch or two. The reason always being too much fat.
 
2012-07-12 05:25:28 PM  
"Despite the fact that Kobe Beef, as well as Kobe Meat and Kobe Cattle, are patented terms and/or trademarks in Japan, these are neither recognized nor protected by U.S. law."

I could poop onto a plate and call it "Kobe Beef" here in the U.S.

Also,

"It is now illegal to import (or even hand carry for personal consumption) any Japanese beef. Before 2010 you could import only boneless fresh Japanese beef, but none was real Kobe. Under Japanese law, Kobe beef can only came from Hyogo prefecture (of which Kobe is the capital city), where no slaughterhouses were approved for export by the USDA."

So, you could NEVER get Kobe beef here. Maybe that's why it's called the "Douche Burger" 'cause only a douchebag would pay that much money for Albertson's ground hamburger...
 
2012-07-12 05:29:15 PM  

stewbert: I Raug the Dwarf: dickfreckle: Relatively Obscure: Kobe beef

So they're bullshiatting you right out of the gate.

Yeah, I'm not sure how many times it needs to be said before people will get it. It you order 'Kobe' beef in America, it is either smuggled or not actually Kobe beef (guess which one is 99.9% more likely). Legal, licensed restaurants do not advertise smuggled items on their menus, presuming one could even smuggle enough to supply the kitchen. Aside from $600 speaker cables, it's gotta be the most blatantly obvious rip-off that people willingly line up for.

I'm not saying the douche-burger isn't delicious, or that the beef used isn't of uncommon or even stellar quality. But it ain't "Kobe."

Yup. Even then, turning Kobe beef into a farking hamburger would be a crime against god. That's the reason they fatten up those cows like they do. So the meat will be perfectly juicy and marbled all the way through. Guess what? You grind it up like a hamburger and you totally defeat the purpose.

Morons, idiots and douchebags with too much money.

It's sorta like making glitter out of crushed diamonds.


That's a damn near perfect way to put it.
 
2012-07-12 05:33:44 PM  

Subdue their bellies: calm like a bomb: Can somebody tell me where I can get some of this delicious Kobe beef?

Try the new MacKobe with cheese at your participating MacDonalds.

Also, the bun is made of Doritos.


Any chance they also have single malt scotch and Mountain Dew? Because that would be heaven.
 
2012-07-12 05:40:11 PM  

Feral Duhbya: What happens when gold foil hits your fillings. Actually curious.


I'd think it would depend on the type of filling, to be honest--though I'd honestly not expect much of anything to happen.

Also, can you even get Kobe beef here in the USA?

As many, many, many, many other Farkers have noted, no; actual Kobe beef is a Regionally Protected foodstuff (like champagne, tequila, or Kentucky straight bourbon--yes, tequila can only be called tequila if it's from blue agave and made in a specific region of Mexico, and "Kentucky straight bourbon" (as opposed to just plain "bourbon") must have at least fifty percent corn in the mash and must age in Kentucky in charred-oak barrels for at least two years).

Specifically, the cattle that actual Kobe beef comes from are a very few herds of a registered "heritage" cattle breed in and around Kobe, Japan which are raised under very specific conditions and (per Japanese law on antiquities and heritage) cannot legally be exported outside of Japan; so few of the breed exist that only a few tens to maybe a hundred head are slaughtered yearly, the meat is not exported, and even in Japan is restricted to only a very few restaurants that are licensed by what amounts to the Kobe Cattle Association to legally serve and advertise Kobe beef.

It also tends to be quite expensive, around $200 a plate on the lower end.

What is available in the US are Wagyu and Wagyu-Angus cattle (a related, but different, breed than Kobe beef cattle--think of the relationship between the Guernsey and Jersey breeds of dairy cattle and you get the idea), some of which are raised in conditions similar to the "rural legends" of how Kobe beef cattle are raised (massages, fed with beer, etc.). This is often misleadingly marketed as "Kobe beef" in the US, though increasingly (as awareness has increased that actual Kobe beef is unavailable outside of select Japanese markets) it's referred to as "Kobe-style beef". (Why they don't just advertise it as Wagyu I don't know; Wagyu beef is pretty good on its own, if you ask me.)
 
2012-07-12 05:48:17 PM  
And getting back to the subject...I'm not sure I've seen a more masterful attempt at trolling with food, but there you go (and they even ADMIT they're basically Trolling With Food) :D

(As many others have pointed out, each of these ingredients goes much better alone due to having delicate flavours in and of itself. Yes, this includes the Wagyu steak that was ground into steakburger instead of being served with such a gentle sear you'd expect its former owner to walk up to the table and moo; we won't even get into the Runs-Through-Civets coffee turned into barbecue sauce as an act of culinary trolling at its finest. :D)
 
2012-07-12 05:53:15 PM  

Great Porn Dragon: (Why they don't just advertise it as Wagyu I don't know; Wagyu beef is pretty good on its own, if you ask me.)



IMO, Wagyu does not sound like an appetizing term.
 
2012-07-12 06:40:16 PM  
wow this thread has really brought out the FARK pretentious douche crowd arguing how much more knowledgeable they are than anybody would eat a pretentious douche 666 burger.
 
2012-07-12 06:51:21 PM  
I know, HairBolus.

They don't even ATTEMPT to help the problem, like coming up with a cool, new name for American kobe beef.

I'm going to suggest calling it NASCAR beef, since I don't care for "kobe" beef all that much in comparison to others. And NASCAR is pretty much the stupidest event league ever created.

Seriously a bunch of hicks copied a European event and added beer and stupidityness. It's preeeeeeetty much what Americans did to kobe beef.
 
2012-07-12 06:59:46 PM  
So you take ordinary beef, add goose liver, fish eggs, and mushrooms, and suddenly it's hundreds of dollars.

Why don't I come up with these scams?
 
2012-07-12 07:20:28 PM  
1) Thanks, subby, for linking to a site that caused Chrome to fail. Twice. Before I wised-up and didn't click on it a third time.

2) There is NO, none, nada. zip. zero Kobe beef in the U.S. It isn't imported here and can't be.


3) Even NPR/ATC says so. And a guy from Forbes.
 
2012-07-12 07:27:30 PM  

HotWingConspiracy: I dunno, I see it the other way around. Any cows raised in that fashion outside of Kobe should be labeled Kobe-style, and the actual Kobe cows are the real deal originals. I also fully acknowledge that if you never told anyone, they'd never be able to tell the difference.


If there were actual USDA rules about raising them the same way as real Kobe, they couldn't even get that. US ranchers are unwilling to not cut corners, because everyone wants the cachet of a name but no one will pay for it, so everyone loves defrauding themselves.

ReapTheChaos: Anyone who would pay $666 for a burger should be declared incompetent, have all their assets seized and distributed among those with the common sense not to spend $666 on a farkING BURGER!!


Why? They're handing over nearly one hundred times the real value of their meal to someone who will likely use the money better and get it circulating again. Parting fools and their money is the only way trickle-down actually works, but there are only so many fools that have money.

/Unfortunately, the truly rich figured that out too, and put their efforts into bankrupting the only sorta rich decades ago, since the middle class has nothing left to bleed.
 
2012-07-12 07:37:03 PM  

douchebag/hater: 1) Thanks, subby, for linking to a site that caused Chrome to fail. Twice. Before I wised-up and didn't click on it a third time.

2) There is NO, none, nada. zip. zero Kobe beef in the U.S. It isn't imported here and can't be.


It's not Chrome, it's your install, probably all the paranoid blockers you have installed. Or thousands of other things that make your install of Windows/Linux/Mac different from someone else's

Congrats on being the twentieth or thirtieth person in this thread telling us about Kobe beef in the US
 
2012-07-12 07:40:10 PM  

vernonFL: RexTalionis: Unless you are eating in Japan, it's not Kobe. The US doesn't import Kobe beef at all.

If it was Kobe beef, why would you want to grind it into a burger?


Exactly.
I saw a place once that had "kobe beef" hotdogs on the menu for $40. You can get the same effect by adding fat to ground up shiatty beef.
 
2012-07-12 08:10:11 PM  

PapaChester: I know, HairBolus.

They don't even ATTEMPT to help the problem, like coming up with a cool, new name for American kobe beef.

I'm going to suggest calling it NASCAR beef, since I don't care for "kobe" beef all that much in comparison to others. And NASCAR is pretty much the stupidest event league ever created.

Seriously a bunch of hicks copied a European event and added beer and stupidityness. It's preeeeeeetty much what Americans did to kobe beef.


I'm no NASCAR fan, but you got the history of it all wrong. It has its foundations in bootlegging and outrunning cops. That's at least a little cool, right?
 
2012-07-12 08:14:23 PM  
Really they should call it, "Cobe", beef. Like the, "Krab", cakes offered at my local supermarket.
 
2012-07-12 08:26:31 PM  

El Dudereno: I'm no NASCAR fan, but you got the history of it all wrong. It has its foundations in bootlegging and outrunning cops. That's at least a little cool, right?


It's even funnier that someone thinks the Europeans somehow invented racing. Like there were no people in other countries before cars were invented that just decided to see who could run faster, or who had the faster horse.

Add use of the word stupidityness
 
2012-07-12 09:25:58 PM  

mightybaldking: downstairs: mightybaldking: Kobe Beef: Sear both sides. Broil until medium. (you want to melt the fat so that it coats every fibre of muscle tissue). Salt, and pepper if you want. Even montreal steak spice is overpowering.

You forgot step one: Go to Japan.

/Unless you're just trolling us.
//The "montreal steak spice" think kinda makes me think you are

Well, in modern North American parlance, Kobe and Kobe Style are synonymous. I knew they meant American Waygu, but slipped into the same trap as those California Champagne drinkers and those Tennessee Bourbon makers.

Nothing wrong with Montreal Steak Spice. Just don't use it on the finer cuts (too strong). Old Bay tastes like arse though.


Old Bay is not a steak seasoning. Read the can. And who's ass are you eating, anyway? Next time tell them shower off first. Ass is delicious.
 
2012-07-13 02:42:30 AM  
This was before 2010 but I doubt the practice has changed. I know, beyond all doubt, that you can get Kobe beef here in the United States. My doubts about the legality are not important and the price that it should have, must have, cost is absurd. This beef came in on a charter flight, it came with a locked refrigerator and went immediately to the kitchen. The person who prepared it came on the same airplane. It was not a LOT of Kobe beef and they served three different choices with what they brought, all other courses included a variety of other obscure and difficult to obtain materials. The reason I know it was quite likely is that the event was without any advertising, was word of mouth, and was insanely expensive.

To be frank, I brought my missus and two folk out. The missus is an obvious one, the other two were long term friends who have been with my business for the good and bad times. When I sold it and retired I had a moral obligation to them and wanted to solidify it. New money makes some speedy connections and I learned of the potential for the dinner and actually invested a lot in the process (but stayed well away) and the whole thing went very smoothly. Needless to say, were weren't the only people there and I don't recognize anyone else that was there. It was delightful and, yes it was expensive, but it was imported and I don't even think it went through customs. I have no idea how that happened nor do I have any care at all.

I guess my point is this, it is possible or - more accurately, it was just about seven years ago when the sale was approved, it was finalized in 16 months, the final payments cleared shortly after, and I was inexperienced and not at all a 'foody.' I simply went to give them something and to get some time to talk away from any additional ears. (The transfer of the corporation was a bit heady for me honestly, but that's another topic.)

Anyhow, it is possible today PROBABLY? I know it was possible then. The idea that there's no loss in the system nor people willing to accept large sums of cash and amenities is absurd. I'm either not willing to confess the cost or I'm unable to recall but the beef was shown, it was very different looking, it tasted very different, and it came with its own number code and a certificate of authentication that it has been butchered appropriately.

Believe what you will, I haven't had (to my knowledge) an American style "Kobe" cut, I may try it. If I do and I see another thread like this I will go ahead and update folks. The missus goes out shopping tomorrow. If I can find some I will try it and opine on the differences I note but this was now some 5+ years ago.

I wish I could compare it to the American offerings because that would (hopefully) solidify the certainty. Right now I'm guessing that the vast majority of people who participated made enough money to participate. People who have that much money are often unscrupulous. They probably have contacts in areas I'd truly not like to know.

It was an event really. Kind of a shady looking mostly closed down restaurant, invites with cloak and dagger silliness (sort of). I enjoyed it a great deal as the rest of us did as well. It was followed up by some dancing and music, it was pretty eventful. We had an excellent time and I believe the Kobe to be real because it was unlike anything I had had before. I could probably try to describe it but nobody cares and it is likely irrelevant as I doubt I'll get the chance to get in, get evidence that satisfies anyone, or the likes. I can only say that what I ate was very good, very different, and very expensive. I was invited in because a younger guy in my office had decided to ask me for some money so that he could go open a shop on the west-coast.

So, I've asked the missus to look around. Right now I'm going to say that I'm 99% certain that I consumed real Kobe beef while in the United States. If you think that getting a slab of meat across, for an exaggerated price, is any more difficult than many of the other outlawed things crossing the boarder then you're just being silly. Chartered flights get to do all sorts of wonderful things.

Like I said, I will look into that aspect of it. I hate to admit it but, well, I'd love a Kobe beef ribeye and so I'll try that American stuff and see how it works out and will report any differences as honestly and as objectively as I can. I'm not a foodie but I've had some fun. I think it is a worthwhile experience.

If you're interested then keep an eye on the various inevitable Kobe beef threads (seemingly once a week) and I'll take pictures and update and let folks know what happens. I'm going to make it worse - I'm going to cook it on a grill. (Not BBQed though.)
 
2012-07-13 06:55:05 AM  

Whatthefark: From the 666 Burger Facebook page:

For you kids just joining us thanks to the Douche Burger...

[snip]

We have an unbridled disgust for these types of burgers and seething anger towards those that make them


Issues: they haz 'em.
 
2012-07-13 11:51:45 AM  
$1,000,000 BIRTHDAY FRIES!!

28.media.tumblr.com
 
2012-07-13 01:16:36 PM  
Foie gras = an overstuffed liver. Lobster = a giant sea bug. Caviar = fish eggs. Escargot = snails. Why are so many "delicacies" so disgusting? I get the feeling if you told these people that sucking predigested shark eyes out of a purebred Lhasa Apso's dilated rectum would give them status, they'd do it.
 
2012-07-13 06:37:45 PM  
I'm telling you, I seriously hope Kobe Bryant buys a large-scale farm, produces the lowest-quality cows you've ever seen from it, and then trademarks "Kobe's Beef" to push his nasty-ass cow flesh. Imagine the fun.

"The $5,000 'Downer Doner Kebab' is made from the finest Kobe's Beef."
 
2012-07-13 10:09:34 PM  
What a terrible waste of kopi luwak.
 
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