Angus Garden

In a recent field report written by Angus Agent 007, we discussed the new menu item being offered at Hardee’s; the Grilled Patty Melt Burger. Having sampled this new option and being pleased with the results, I found myself asking, …myself, “Why does this burger taste so good? What is it about this burger that is so special?”

It didn’t take me long to answer my own question. It’s the grilled onions that make this burger sing. Take away those grilled onions and it’s just a normal angus burger (which is perfectly agreeable).

This brings me to my point and to one of my biggest beefs with Hardees.

For quite some time, my favorite menu item has been the Grilled Sourdough Burger (GSB). As I recall, when Hardees first introduced this item, it too came loaded with grilled onions. It was a magnificent piece of work, I must say. Since that introduction, there was a point in time when some bone-head decided to swap out the grilled onions with regular run-of-the-mill onions. It’s just not the same sandwich.

Maybe I’m just bringing up old news. I know I’ve ranted on this subject before, but I just hate to see a burger falling short of everything it could be. Don’t get me wrong, the sandwich still shines, it’s just lost it’s luster.

Don’t make me beg Mr. Hardee. Let’s get this baby back on track – Bring back the grilled onions on the Grilled Sourdough Burger!

May 25 -
I made a stop at my local Hardees today for lunch. Much to my surprise was a NEW offering…the Patty Melt Thick burger. Let me tell you this burger blew the PPTB out of the water. After I ate the PPTB I thought to myself, there is and will never be a better burger. Well, Hardees as done it again. Best part about the PMTB is that’s it’s literally smothered is Hardees signature fried onions! Try one this weekend if they are offering it at your local establishment.

Digitaria ischaemum

One of many weeds that have managed to infiltrate my own lawn, this summer annual reproduces primarily by seeds and comes in two flavors, large and smooth. The large variety can grow more than three feet in height and can easily be used to hide your valuables and small children. Smooth crabgrass is usually no more than 15 inches tall and is much more difficult to hide things in.

This vile weed likes to take up residence in lawns that are warm, moist and sunny. Once established, it can become very tolerant of hot and dry environments and it will drain resources away from your good grasses.

Of course, when it’s dry enough, you can always take it out with a blow torch; a tactic often recommended by my friend 1-bite.

To control this beast without flames and chemicals, avoid frequent irrigation and short mowing. And get down on your hands and knees and pull ‘em, like there’s no tommorrow.

Photo and (some) info found here: http://www.turf.uiuc.edu/weed_web/descriptions/crabgrasses.htm

http://www.timesonline.co.uk/tol/news/uk/science/article1706788.ece

According to this article from the Times, a British media outlet, scientist have developed a method of verifying the authenticity of the foods people eat, including our much beloved Angus beef.

In an effort to curb the growing problem of food fraud, scientists from across the globe have managed to figure out a way to identify where a particular cut of meat originated from. Specifically, they test the water found in the meat.

This method can also be used to identify fraudulent wines, fish, poultry and other foods. But who really cares about all of that other stuff? We’re here for the Angus. That’s how we roll, chap.