Kethry88 Posted February 19, 2012 #51 Share Posted February 19, 2012 They do, but it's obvious from the video that this is not one with a refrigerated drawer like the one shown in that link. Sent from my Galaxy Nexus using Tapatalk Oh, yes, I see now. I was at work earlier & hadn't watched the video. Watching it now though; as time goes on, it seems like the stack of trays underneath gets bigger, so for sanity's sake, I'm going to assume they're bringing out one tray of meat at a time and stacking it on the empties. :o Link to comment Share on other sites More sharing options...
AdrenalineRush Posted February 19, 2012 #52 Share Posted February 19, 2012 that's not bad. a pound of oscar mayer bacon at the a & p costs $6.49! I wasn't commenting on the price, just that you can ADD more Bacon on a Burger named Quadruple Bypass. Maybe if u get the extra Bacon its the Widow Maker Link to comment Share on other sites More sharing options...
happy cruzin Posted February 19, 2012 #53 Share Posted February 19, 2012 I wasn't commenting on the price, just that you can ADD more Bacon on a Burger named Quadruple Bypass. Maybe if u get the extra Bacon its the Widow Maker Now....I think you're on to something!! ;) :D Link to comment Share on other sites More sharing options...
divngmedic Posted February 19, 2012 #54 Share Posted February 19, 2012 Why does it matter if Guy has his name plastered on it. Carnival will still cook the hamburger just one step under charcoal. I guess all the extra topping is only way you can get taste from a Carnival hamburger. Link to comment Share on other sites More sharing options...
vacruizer Posted February 19, 2012 #55 Share Posted February 19, 2012 Why does it matter if Guy has his name plastered on it. Carnival will still cook the hamburger just one step under charcoal. I guess all the extra topping is only way you can get taste from a Carnival hamburger. Also pleasantly surprised with that one - mine had a bit of pink in it still. :) I'm one those people that will eat a rare hamburger, though. :eek: Link to comment Share on other sites More sharing options...
sail2sea Posted February 19, 2012 #56 Share Posted February 19, 2012 Hardees Monster Thickburger is 1420 cal 107g of fathttp://www.msnbc.msn.com/id/6498304/ns/business-retail/t/hardees-serves--calorie-burger/#.T0BJC04gfB0 This is the Quadruple Bypass burger...8000 calories(for the meal) Served at the Heart Attack Grill in Vegas http://www.newjerseynewsroom.com/healthquest/heart-attack-grill-in-vegas-come-hungry-leave-in-an-ambulance That makes a Guy Burger look low cal..lol Oh, man! Damn that looks like it made a deal with a funeral house! Link to comment Share on other sites More sharing options...
H82seaUgo Posted February 19, 2012 #57 Share Posted February 19, 2012 This is the Quadruple Bypass burger...8000 calories(for the meal) Served at the Heart Attack Grill in Vegas That makes a Guy Burger look low cal..lol geez! and i have a hard time getting my mouth around a five guys burger! Link to comment Share on other sites More sharing options...
cowprintrabbit Posted February 19, 2012 #58 Share Posted February 19, 2012 Oh, yes, I see now. I was at work earlier & hadn't watched the video. Watching it now though; as time goes on, it seems like the stack of trays underneath gets bigger, so for sanity's sake, I'm going to assume they're bringing out one tray of meat at a time and stacking it on the empties. :o Let's hope so! DH and I got really sick at a resort in Mexico where they were grilling burgers to order. We realized later they had been sitting raw, in the sun the whole time... I probably won't be able to finish a whole one; but food like that is why we try to run 5 miles in every port :D I too refuse to diet on vacation! Link to comment Share on other sites More sharing options...
divngmedic Posted February 19, 2012 #59 Share Posted February 19, 2012 Also pleasantly surprised with that one - mine had a bit of pink in it still. :) I'm one those people that will eat a rare hamburger, though. :eek: Not on the cruise I was on, every hamburger I had was nearly burnt. I even asked for one cooked medium they guy nodded and handed me one that burnt to a crisp. Hamburgers should not crunch unless you have pickles and lettuce on them. Link to comment Share on other sites More sharing options...
DGP1111 Posted February 19, 2012 #60 Share Posted February 19, 2012 Not thrilled seeing the meat stored under the grills either. Are all those trays full of meat? Yes, you are correct. . . Link to comment Share on other sites More sharing options...
Busy Barge Posted February 19, 2012 #61 Share Posted February 19, 2012 Not thrilled seeing the meat stored under the grills either. Are all those trays full of meat? seems like it ... not cool ... Link to comment Share on other sites More sharing options...
DaytonCruiser Posted February 19, 2012 #62 Share Posted February 19, 2012 Why does it matter if Guy has his name plastered on it. Carnival will still cook the hamburger just one step under charcoal. I guess all the extra topping is only way you can get taste from a Carnival hamburger. In interviews, Guy said that when Carnival approached him about putting his name on the burgers, he would only do it, if they made them the way he wanted. They agreed.... From just about everyone that has actually tried one and commented on this board, the burgers are light years from what is served on the the ships. Link to comment Share on other sites More sharing options...
H82seaUgo Posted February 19, 2012 #63 Share Posted February 19, 2012 In interviews, Guy said that when Carnival approached him about putting his name on the burgers, he would only do it, if they made them the way he wanted. They agreed.... From just about everyone that has actually tried one and commented on this board, the burgers are light years from what is served on the the ships. is it the burger, or the toppings?:confused: Link to comment Share on other sites More sharing options...
DaytonCruiser Posted February 19, 2012 #64 Share Posted February 19, 2012 is it the burger, or the toppings?:confused: Its both...unless you just want them to put the meat on a plate. To me a burger is meat, bun and toppings. Link to comment Share on other sites More sharing options...
vacruizer Posted February 19, 2012 #65 Share Posted February 19, 2012 is it the burger, or the toppings?:confused: I'll say the burger since I like mine plain with just a little ketchup on them. :) Link to comment Share on other sites More sharing options...
scgamecock Posted February 20, 2012 #66 Share Posted February 20, 2012 As for the food safety question some of us had about the hamburger meat being stored under the grill. I posed this question to the National Registry of Food Safety Professionals. (This is the national association who certifies FOOD SAFETY MANAGERS.) They had one of their experts view the video and here is the opinion they gave: Below is the feedback from our expert: It’s hard to say exactly how critical the food safety issues might be related to the practices shown in the video. However, some potential areas of concern I would have are: 1. Allowing the trays of raw hamburger to be uncovered under the grill would provide an opportunity for contamination with biological, chemical or physical hazards. 2. It appears that the trays of raw hamburger are stacked one on top of another. If the bottom trays aren’t covered, then any contamination on the bottom of a top tray could be sloughed off to the meat in the tray below. 3. It appears there are several trays of meat being stored at room temperature. Even when using time as a public health control, I would be concerned that storing such a large quantity of raw meat at room temperature could promote growth of microbial pathogens that could result in foodborne illness from infection or intoxication. I would recommend that fewer trays of meat be brought out of the cooler at a time, even during peak periods of service. Our goal in food safety is to keep foods out of the temperature danger zone whenever possible. Link to comment Share on other sites More sharing options...
cowprintrabbit Posted February 20, 2012 #67 Share Posted February 20, 2012 I really want one of those burgers but I have the type of stomach where food just has to be thinking about possibly going bad tomorrow and I get sick... I wonder how they would react to my asking for a fresh patty from the cooler? Link to comment Share on other sites More sharing options...
Rare crewsweeper Posted February 20, 2012 #68 Share Posted February 20, 2012 As for the food safety question some of us had about the hamburger meat being stored under the grill. I posed this question to the National Registry of Food Safety Professionals. (This is the national association who certifies FOOD SAFETY MANAGERS.) They had one of their experts view the video and here is the opinion they gave: Below is the feedback from our expert: It’s hard to say exactly how critical the food safety issues might be related to the practices shown in the video. However, some potential areas of concern I would have are: 1. Allowing the trays of raw hamburger to be uncovered under the grill would provide an opportunity for contamination with biological, chemical or physical hazards. 2. It appears that the trays of raw hamburger are stacked one on top of another. If the bottom trays aren’t covered, then any contamination on the bottom of a top tray could be sloughed off to the meat in the tray below. 3. It appears there are several trays of meat being stored at room temperature. Even when using time as a public health control, I would be concerned that storing such a large quantity of raw meat at room temperature could promote growth of microbial pathogens that could result in foodborne illness from infection or intoxication. I would recommend that fewer trays of meat be brought out of the cooler at a time, even during peak periods of service. Our goal in food safety is to keep foods out of the temperature danger zone whenever possible. While this may raise concerns, if this is happening at peak times, all thsi meat will be cooked inside the 30 minute window. It's not as if they are storing it there for several hours. Probably at busy times more efficient to do it this way rather than bringing up cold burger patties from the reefer every 10 minutes. Those of you who grill should know that you don't slap a cold piece of meat from the refrigerator onto a hot grill. You always let it warm up closer to room temp and that takes 20-40 minutes depending on the cut and size of meat. Since we've not yet heard of e coli or salmonela from Guys Burgers on board ship, I'd say your concerns are of interest but a bit over the top in worrywortland. Link to comment Share on other sites More sharing options...
cowprintrabbit Posted February 20, 2012 #69 Share Posted February 20, 2012 While this may raise concerns, if this is happening at peak times, all thsi meat will be cooked inside the 30 minute window. It's not as if they are storing it there for several hours. Probably at busy times more efficient to do it this way rather than bringing up cold burger patties from the reefer every 10 minutes. Those of you who grill should know that you don't slap a cold piece of meat from the refrigerator onto a hot grill. You always let it warm up closer to room temp and that takes 20-40 minutes depending on the cut and size of meat. Since we've not yet heard of e coli or salmonela from Guys Burgers on board ship, I'd say your concerns are of interest but a bit over the top in worrywortland. You do have a point - I think of letting "cuts" of meat come up to temp; but I always forget to do it with burgers and then wonder why I'm serving hockey pucks! Link to comment Share on other sites More sharing options...
scgamecock Posted February 20, 2012 #70 Share Posted February 20, 2012 Everyone is more focused on the temperature aspect. Personally, I'm more concerned about points 1 & 2. The trays should be have covers to prevent any possibility of contamination. The bottom of one tray should not be the cover for the one on top of it. Storage of uncooked, uncovered food under the grill would never be allowed by the health officials where I live anyway. That would be comparable to storing uncooked prepped chickens up under our rotisserie. Sorry. That's gross. Not going to happen. Our auditor will be around to inspect the kitchen our deli soon. I'm looking forward to her visit this time so I can show her the video and ask her about this. By the way, if anyone is interested, a .pdf of the specific rules concerning food safety for cruise vessels that port in the US can be found here: http://www.cdc.gov/nceh/vsp/operationsmanual/OPSManual2011.pdf Link to comment Share on other sites More sharing options...
bigcraig Posted February 20, 2012 #71 Share Posted February 20, 2012 Im looking at the menu....the Quadruple bypass burger is $12.94 BUT you can add 20 slices of bacon :eek: for an additional charge of $3.99 lol. It's free if you weigh over 350, I eat there free every time I visit:rolleyes: Link to comment Share on other sites More sharing options...
Shipbound Posted February 20, 2012 #72 Share Posted February 20, 2012 I think you added this from your mail account This link works There is nothing like a 1800 cal. burger loaded with salt and saturated fat to keep the old ticker nice and strong. Link to comment Share on other sites More sharing options...
Cayman4Me Posted February 21, 2012 #73 Share Posted February 21, 2012 I say.... Just eat!!!!!!!!!! Link to comment Share on other sites More sharing options...
DGP1111 Posted February 21, 2012 #74 Share Posted February 21, 2012 As for the food safety question some of us had about the hamburger meat being stored under the grill. I posed this question to the National Registry of Food Safety Professionals. (This is the national association who certifies FOOD SAFETY MANAGERS.) They had one of their experts view the video and here is the opinion they gave: Below is the feedback from our expert: It’s hard to say exactly how critical the food safety issues might be related to the practices shown in the video. However, some potential areas of concern I would have are: 1. Allowing the trays of raw hamburger to be uncovered under the grill would provide an opportunity for contamination with biological, chemical or physical hazards. 2. It appears that the trays of raw hamburger are stacked one on top of another. If the bottom trays aren’t covered, then any contamination on the bottom of a top tray could be sloughed off to the meat in the tray below. 3. It appears there are several trays of meat being stored at room temperature. Even when using time as a public health control, I would be concerned that storing such a large quantity of raw meat at room temperature could promote growth of microbial pathogens that could result in foodborne illness from infection or intoxication. I would recommend that fewer trays of meat be brought out of the cooler at a time, even during peak periods of service. Our goal in food safety is to keep foods out of the temperature danger zone whenever possible. I also quickly forwarded the YouTube video link to a department greatly involved in onboard food safety guidelines. All three points above were of strong concern, but it was #1 that put them into an "OMG!" frenzy. It is what it is, I guess. . . Link to comment Share on other sites More sharing options...
redneony Posted February 21, 2012 #75 Share Posted February 21, 2012 no wonder those things are 1600 calories each! there wasn't one skinny person on that line! LOL. I'm dieting for a year to have just one. A ringer. :D Link to comment Share on other sites More sharing options...
Recommended Posts
Archived
This topic is now archived and is closed to further replies.