First Base Sports Bar: $18 for $30 Worth Pub Fare. Two Options Available (Up to 45% Off)

First Base Sports Bar

Today’s Groupon Calgary Daily Deal of the Day: First Base Sports Bar: $18 for $30 Worth Pub Fare. Two Options Available (Up to 45% Off)

Buy now for only $
18
Value $30
Discount Up to 45% Off
Save $12

With today’s Groupon delicious deal to First Base Sports Bar, for only $18, you can get $30 Worth Pub Fare. Two Options Available! That’s a saving up to 45% Off! You may buy 1 voucher for yourself and 1 as gifts & the Promotional value expires 120 days after purchase.

Choose from Two Options:

  • C$18 for C$30 worth of pub fare
  • C$33 for C$60 worth of pub fare

This is a limited 2-day only sale that will expire at midnight on Monday June 20, 2016.

Click here to buy now or for more info about the deal. Quantities are limited so don’t miss out!

In a Nutshell
Brand-new sports bar offers sandwiches, burgers, poutine, and hearty dinner specials alongside speciality cocktails and draft beers

The Fine Print
How to Use Your Groupon
Limit 1 per visit.
Restrictions
Limit 1 per person, may buy 1 additional as gift.
Promotional value expires 120 days after purchase. Amount paid never expires. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.

First Base Sports Bar
http://www.firstbasesportsbar.ca/
5211 Macleod Trail Southwest
Calgary, AB T2H 0J3
+14039755297

Hamburgers: The (Almost) Weekly Grind
The great American mainstay—a big, beefy burger. Check out Groupon’s guide to learn more about the art and history between the bun.

Fourteen billion. On average, Americans eat about that many hamburgers each year—about one per week per person. Whether topped with gourmet ingredients or simply slathered in ketchup and mustard, each of those 14 billion burgers is built around the same core: a juicy patty of ground beef. To many, the key to a perfect burger lies in the type of meat—in particular, ground chuck or sirloin with a fat content of about 15%–20%. Any more fat can make the burger too greasy, and any less runs the risk of the meat drying out on the grill. For folks who like their beef on the rare side, cooking a burger is an even more delicate art. Unlike a steak, in which bacteria can only survive on the surface, hamburger meat is ground, which means heat needs to penetrate the entire patty in order for it to safely cook. This is why few burgers are ever cooked below medium—and why many chefs relish the challenge of crafting a burger without losing its juices or burning up the paper fortune inside.

Even before burgers, the grinder had been used as a way to make cuts of meat easier to prepare and enjoy. The practice can be traced back more than 5,000 years to the Mongolians, who would shred beef to make it more palatable. As for the origin of the hamburger, several parties lay claim to developing the sandwich, from a meatball vendor in small-town Wisconsin to two other vendors at the 1904 World’s Fair in St. Louis. According to the Library of Congress, however, the first hamburgers sizzled in a small lunch wagon in New Haven, Connecticut in 1895. The invention was more for economic reasons than culinary ones, though. Tired of making too many steak sandwiches to sell after the mid-day rush, the proprietor, Louis Lassen, decided to grind up his beef. In this way he was able to avoid having to waste any excess beef.

Click here to buy now or for more information about the deal. Don’t miss out!