The burgers are good...fresh made. The problem is the bun. No matter what you do, the bun is going to fall apart almost from the first bite. It is too soft. Even if you withhold the condiments, it is still going to get mushy and fall apart. Friendly suggestion: toast the buns or get different buns.
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If merger of some systems, particularly administrative costs such as purchasing, human resources, etc., is important has anyone considered merging UAMS and UALR? They could include other components of the UA System located in Central Arkansas as well. Such is true in most state universities with medical schools located in the same town.
I am so reminded of Maggie the Cat's descriptive name for Goober's kids.
Only one shrimp offering? No oysters? Am I expecting Creole as well as Cajun and they are only doing Cajun? I know there is a difference but I'm not quite sure which dishes are which. I just love most of them.
Please, please advertising gods! Let the media raise their advertising rates by ten-fold so we will have some peace during the campaigns!!!
I'll make a point to stop there next time. I also am looking for the ones made from flour dough that were actually fried in an iron skillet, not deep fat fried. They were thinner but larger around than the deep fat fried ones; perhaps they would not hold together while being turned in the skillet if they had as much filling. Kat?
Those might make the list in New York City, but don't think they even qualify for the title "hamburger" in the South.
God speed, Jack. You were a goodern...and a wise one.
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