Too Much?

[Kaylee]

I'm with Dar on this one

[Elgee]

I don't think I'd have gone glazed with that... Bit sticky.

Yes, bacon would help.

 

I don't think that's glaze .. I think that's cold bacon fat.

 

Xander will love it.

[Ryrin]

[Guest]

Euhm no. Again no. As long as something else is available, I'd rather have the something else.

[Mrs. Cindy Gill]

Ya. No. Is not appealing to me.

[Wren of the Brown]

Hmm. Bamboo charcoal.

[Ryrin]

And eating it.

[Wren of the Brown]

I've seared many a side of toast, thank you very much.

 

The bun I could do. The cheese... Um. Nope.

[Mrs. Cindy Gill]

I'm not a fan of squid ink but it's just aesthetics

[Ryrin]

There are definite cultural differences in color meanings and associations between the U.S. and Japan. Here we associate black with death (unlike the Japanese, who associate white with death) and might think that black food is molded or spoiled (i.e., dead and inedible), or else associated with the flavor licorice.

 

The Japanese, on the other hand, are used to eating black seaweed, fermented black bean-paste-based foods, black walnut powder, squid ink, and a lot of gray, muted-colored foods, so a black burger bun and cheese would not seem too alien to them. In fact, they reserve subtle, soft grays, blacks, and muted hues for packaging for their own local Japanese-made foods, and associate bright, loud, primary colors (reds, yellows, oranges, blues) with foreign, Western food packages, whose people they consider to [be] brash and loud. So the black Kuro burger would be novel and attention-getting (since it’s made by a Western company), but not unappetizing. Also, young people (which is Burger King’s primary market in Japan) are a better market to introduce novel food colors to since they are not as set in their ways and like novelty and excitement.

 

http://nymag.com/scienceofus/2014/09/why-black-burgers-dont-gross-out-the-japanese.html

[Ryrin]

This is a burger from Shayol Ghul.

 

[Mrs. Cindy Gill]

That one looks delicious

[Millon]

I'm starting to worry that all I keep hearing ym self say is 'I'd eat that'. . . . . . I may have a problem. 

[Mrs. Cindy Gill]

because everything that's been posted is pretty yummy.

how about a kale burger ?

[Millon]

*sobs* I'd.........eat it!

[Mrs. Cindy Gill]

ok how about haggis and birds

nest soup or 1000 year old eggs?

[Millon]

I'd try haggis! Most def! The bird's nest soup? no. Same for the 1000 year old egg. Unless there was money behind it. lol

[Mrs. Cindy Gill]

there ya go. you're not finicky but you have boundaries. no problem. I'm

not very impressed by finicky, personally.

 

try it, you'll like

it.

or not. but at least you're willing to try it.

[Mrs. Cindy Gill]

I'd not try. traditional

haggis at this point in time tho cause of the brains but I

might try the soup or the egg. maybe.

[Ryrin]

That one looks delicious

Ingest the evil.

[Mrs. Cindy Gill]

 

That one looks delicious

Ingest the evil.

just cause the melted cheese looks

like a ghost doesn't make it evil. it looks eminently

eatable.

[Daruya]

I'd try haggis! Most def! The bird's nest soup? no. Same for the 1000 year old egg. Unless there was money behind it. lol

 

How about vegemite? 

[Millon]

easily try vegemite

[Ryrin]

What's in Vegemite?

[Mrs. Cindy Gill]

 

Answer from vix 3 people found this helpful Yeast extract, salt, malt extract, colour (caramel), vegetable flavours, vitamins (niacin, thiamine, riboflavin)

Vegemite, is an Australian product, manufactured by Kraft Foods Ltd, Melbourne, Victoria, Australia. It's dark brown food paste made from yeast extract, used mainly as a spread on sandwiches, toast and cracker biscuits, as well as a filling of pastries like Cheesymite scroll, in Australia and New Zealand. It is similar to British and New Zealand Marmite and to Swiss Cenovis.

 

Vegemite is made from leftover brewers' yeast extract, a by-product of beer manufacturing, and various vegetable and spice additives.

 

Ingredients are:

 

Yeast extract, salt, malt extract, colour (caramel), vegetable flavours, vitamins (niacin, thiamine, riboflavin).