Food and Recipe's

LordSensei1958 said:
Giant Burger-Pizza with Meat, Cheese, and Bacon Slices
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🍕

A mouthwatering fusion of two classics: burgers and pizza! This oversized creation is packed with juicy beef, gooey cheese, and crispy bacon—perfect for sharing at parties or indulging on a cheat day.
Ingredients
For the Crust:
1 large pizza dough (store-bought or homemade)
1 tablespoon olive oil
For the Toppings:
1/2 cup pizza sauce
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1 lb ground beef, cooked and seasoned with salt and pepper
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1 1/2 cups shredded cheddar and mozzarella cheese blend
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6-8 slices of cooked bacon
🥓

1/2 cup dill pickle slices (optional)
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1/4 cup red onion, thinly sliced (optional)
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For Garnish:
Ketchup and mustard drizzle
Sesame seeds (optional, for an authentic burger feel)
Instructions
Preheat the Oven:
Preheat your oven to 475°F (245°C) and place a pizza stone or baking sheet inside to heat up.
Prepare the Dough:
Roll out the pizza dough on a floured surface to a large circle, about 12-14 inches in diameter. Brush the edges with olive oil.
Assemble the Pizza:
Spread the pizza sauce evenly over the dough, leaving a 1-inch border for the crust.
Sprinkle a layer of cheese over the sauce.
Evenly distribute the cooked ground beef on top of the cheese.
Add the cooked bacon slices on top.
Sprinkle another layer of cheese to seal in all the delicious toppings.
Bake the Pizza:
Carefully transfer the pizza to the preheated stone or baking sheet. Bake for 12-15 minutes, or until the crust is golden and the cheese is melted and bubbly.
Add the Burger Flair:
Once baked, top the pizza with optional dill pickle slices and thinly sliced red onion for a true burger feel.
Drizzle with ketchup and mustard for a finishing touch. Sprinkle sesame seeds around the crust if desired.
Serve and Enjoy:
Slice into giant wedges and dig into this epic burger-pizza hybrid!
Tips
For extra indulgence, layer sliced tomatoes and lettuce after baking to mimic a loaded burger.
Make it spicy by adding jalapeños or a drizzle of hot sauce.
#BurgerPizza #EpicEats #MeatLoversPizza #ComfortFood




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This one sounds as if it would be fun just to try, even if you think it might suck.*






*But I'm definitely adding mushrooms
 
 
This is spot on, though these restaurants have to learn that slashing the menu is generally a stupid thing to do:

Americans don’t want Outback’s Aussie-themed steaks anymore. Instead, they’re craving Texas-style cuts from Texas Roadhouse and LongHorn’s tender filets.

Texas Roadhouse and LongHorn’s sales topped Outback’s last year, and the chains’ stocks are going in different directions. Texas Roadhouse’s stock has increased around 15% over the last year, while shares of LongHorn-owner Darden jumped around 25%. Meanwhile, Outback parent company Bloomin’ Brands’ stock has tumbled more than 70% to roughly $8 a share.

As inflation pressures cut into consumers’ spending, Americans are abandoning casual dining chains they don’t perceive as good value such as Outback and TGI Fridays. Instead, they are shifting to Roadhouse, LongHorn, Chili’s and other chains they feel offer them a better deal when they go out to dinner.
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It’s a steep fall for Outback, which defined the casual dining steakhouse model in the United States. Founded in 1988, customers jumped on Outback’s cheap, juicy sirloin steaks and deep-fried onion blossoms during the 1990s and 2000s.

But Outback’s mistakes and competitors’ innovative strategies have tipped the power order in the restaurant steak wars. Outback hiked prices too high, relied too heavily on promotions to draw diners, and cut costs too far. Customers and analysts alike say food quality suffered, table service slowed and restaurants became dingy. Outback is also more expensive: The chain’s check average was $29 last year — $6 above Roadhouse and $2.50 more than LongHorn.
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Outback is no longer America’s king of steaks
 
HSanders said:
Friends and I have noticed some restaurants that we've gone to for multiple times over multiple years have become more expensive and also have gotten less quality since covid.
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The habits of U.S. diners have changed, and the restaurants are trying to deal with all that entails.

People are eating out less, (and ordering take-in), so restaurant hours have been cut a fair amount, and more profit needs to be made per order.
Prices are up, and portions are shrinking, which is driving away the price conscious customers. And chain restaurants have made major changes to their menus (big shift away from beef/lamb/pork and toward chicken, for example), limiting customer choice, which also drives people away.

At least in my area, the small restaurants that made it through the Wu Flu seem to be recovering better than most of the chains (though some of those smaller restaurants are bouncing back much more slowly than others), but only a very small percentage of them have fully returned to pre-Wu Flu levels of customers, so things are still a long way from a return to normalcy, overall.

And if people stop wildly overpaying for cocktails anytime soon, the entire system might just collapse. Profits really come in on those $12-$17 margaritas, and the like.
 
Deus Irae said:
The habits of U.S. diners have changed, and the restaurants are trying to deal with all that entails.

People are eating out less, (and ordering take-in), so restaurant hours have been cut a fair amount, and more profit needs to be made per order.
Prices are up, and portions are shrinking, which is driving away the price conscious customers. And chain restaurants have made major changes to their menus (big shift away from beef/lamb/pork and toward chicken, for example), limiting customer choice, which also drives people away.

At least in my area, the small restaurants that made it through the Wu Flu seem to be recovering better than most of the chains (though some of those smaller restaurants are bouncing back much more slowly than others), but only a very small percentage of them have fully returned to pre-Wu Flu levels of customers, so things are still a long way from a return to normalcy, overall.

And if people stop wildly overpaying for cocktails anytime soon, the entire system might just collapse. Profits really come in on those $12-$17 margaritas, and the like.
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Go up on prices to cover your increased costs and you do risk losing your business. Cut every corner you can, reducing quality and portion sizes, you guarantee it.
 
I wouldn't mind the portion shrinking a bit. for the most part, restaurants are usually more generous with portions than we should probably be eating. I definitely don't want to sacrifice quality in any way shape or form. A lot of them have been charging a 2.5% plus credit card fee to charge a meal too.
 
I used to go to Outback back in the day, the steak & king crab legs was a great deal. Longhorn is solid if they have a good cook while you're there, so many times i've had to send a steak back because they couldn't get it right. Texas Roadhouse is solid as well, I like that you can pick your steak out in counter as you go in, if you want. I know it's not the best food but I still have a soft spot for Chilli's, love the chips and salsa, quick food, good drinks if you know the bartender.

As far as drinks, that's part of the going out "tax" imo. I like a really good margarita or Polynesian drink if the place has them.. I don't mind paying for a good one. Yeah as a former bartender I can probably make a better one at home but you have to buy all the ingredients, and spend the time making other components (like simple syrup or sour mix) for a killer version.
 
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