The fries are usually burnt tasting and they cover them in nasty flavorless Old Bay or whatever it is they put on them. I'd take Wendy's cardboard fries over their fries any day. If were anywhere in Cajun country I wouldn't set foot in a burger joint.

hmm, the place down here doesn't screw up their fries, but that might just be local fluctuations either way.

true enough on the last part tho if you were down here i wouldn't point you to a burger place lol

@ bo_sox: "If you're advertising an 8 ounce burger, serve an 8 ounce burger."

I can't believe you're still griefing about this. "8 ounce burger" means a burger made with eight ounces of meat.

I like my burgers well-cooked, and at the takeaway I go to, they'll leave my burger on the hotplate a little longer if I ask. In a world run on your rules, presumably they'd have to weigh my burger after they cooked it, so they could inform me of the exact cooked weight (because this would be likely to differ from their standard cooked weight), so that I could be sure I wasn't ripped off? Don't be daft.

Or do you think I have the right to go to a steakhouse, order an 8 oz steak, ask for it really well-done, and then after being served, complain that the steak on my place no longer weighed eight ounces?

No, of course not. Only a feckless twit or a fictional alpine ski-ing instructor would think that.

* place = plate

You know how this problem could be solved? Stop eating beef.

Putin raises a very good point. Veal is the way forward

The entire fast food industry is in the business of rip-offs. Does this really surprise people? Am I really radical to say that out loud? Jamiet, no, you put the burgers on the grill for a certain amount of time, you base your aftercooked weights on medium-well, and you tell people that it'll be lighter if cooked darker and heavier if cooked lighter. It's not that complicated. For steaks, I assume you'd base it on medium but I've never actually served steak before so I don't know.

I've never seen a steakhouse or indeed any restaurant serving steak advertise anything *but* the pre-cooked weight.

Best fries is Penn Station. Fresh cut and fried right there. But you can't get burgers there.

Bo is just full of it. Any place that advertises weight is *always* precooked weight, including places like Jeff Ruby's or Ruth's Chris.

Want me to mail you a menu?

Actually, no need. Here you go.

http://www.bubsburgersandicecream.com/bubs-menu/

Scan it and put it online for all of us to see.

That is truly the first place I've ever seen to list after cooked weight.

I wonder how they do it, it is MUCH easier to list an accurate precooked weight.

But your claim that all sit downs do that is still bullshit. You worked at one place that did. I have never seen any other place that does that. So your claim about fast food joints trying to rip off while sit downs show after cooked weight is still garbage. You provided one outlier. Nothing more.

It's very easy, Soc. You can order the burgers however you like, and you leave the patty on the grill for a certain amount of time (clocked), flip it, and do the same for each temperature. The advertised weights are based on medium well since that's the lowest temperature considered "safe" anyway (not that anyone is actually going to get sick eating a medium burger, but you know how it is). And, by the way, if any of you ever come through Indianapolis (or Bloomington, IU campus), there is not a better burger in the world than Bub's. Watch the Man v. Food clip on it if you're curious.

Draug, reading through this thread, I'm absolutely shocked that no one else seems to go with after cooked. I guess I've never really looked at other places for it but now I guess I know why the half pound at Bub's is so much more filling than the half pound at other places...

But surely there is variation with each piece? To be precisely said weight must be harder? (I don't mean to the exact 1/10000th of a gram, but surely there is greater variation than precooked). Regardless I'm impressed.

Maybe a tad but not much. I'd argue it makes the product more consistent because the cooks have to pay more attention to it.