Today Hardee's unveils a new product. It's a new hamburger in which, as the p.r. person told me, "meat is a condiment." At first I thought, what, like, the burger patty is really teeny and all the veggies take centerstage? Nope. It's a Black Angus burger topped with horseradish sauce, grilled onions, Swiss cheese and..wait for it...prime rib. It's meat on which a condiment is extra meat. I suppose it's not so different from a bacon-topped burger, but somehow the idea of sliced prime rib taking the place of, say, lettuce seems excessive to me. Is this a tree Hardee's should be barking up?

The Prime Rib Thickburger, as it's called, will sell for $4.49; a small combo (includes a small fry and drink) $6.49; medium combo $7.08; large combo $7.48. Only one way to find out if their entry into the "premium burger" market is a keeper. What's next, a slab of foie gras?