PhroX
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- Joined
- Jan 12, 2009
- Messages
- 2,801
Or, more crucially, what if one put a hot (ground beef) beef patty between two slices of bread?
That may be what you meant to ask, PhroX, but do you mind if I make your phrasing more pointed. ("Roast beef" generally refers to a cut of beef different from that generally used to make up hamburgers, and often available as a "cold cut." So your question could be interpreted just to be asking, "what if the cold cut isn't cold?" But I want the more defining question: which is more determinative for a hamburger's difference from a sandwich, using a grilled ground beef patty as its inside, or using a bun as its outsides? Or are both necessary?
No, I was indeed asking what it would be if the "cold cut" wasn't cold. Putting hot roast beef, a steak, or a pork chop, in between two pieces of good quality bread is delicious, and somethign I do often. Yet, based on Tycho's definitions, I've no idea what to call it....