A Hamburger Today

Leftovers: Stray Links From Our Editors

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Not to Mr. King's tastes [Photograph: Kenji Lopez-Alt]

Of course Stephen King would have a way of describing his oyster aversion that sends chills down my spine: "It's horrible, the way they slither down your throat alive." He does, however, enjoy cheesecake. —Jamie Feldmar, Managing Editor

I read about Onlywood Pizza and Trattoria, this cool-sounding pizzeria in Key West opened by someone who worked at Keste in NYC; and a great sounding Mediterranean restaurant in Philly, Barbuzzo, run by Valerie Safran and Marcie Turney. Barbuzzo in particular sounds awesome! —Ed Levine, SE Founder and Overlord

I love discovering new drink blogs, and was recently introduced to Life is Better With Mezcal, a site from Casey Robinson of Barrio Restaurant in Seattle. Cool photos, interesting recipes, ways to use that bottle of something intriguing that you picked up at the liquor store. —Maggie Hoffman, Drinks and Senior Editor

I read this anti-small plates screed from the Guardian, but could not tell if it was a joke or not. I don't think it was, but that didn't stop it from being utterly ridiculous! —Ben Fishner, Ad Operations Admin

I internally squealed and maybe wept a little while reading Australian food blogger Chocolatesuze's post about eating a bagjillion doughnuts around Los Angeles. I've been to Los Angeles a few times but never to eat (just family vacations to Disneyland). Someday, I must get my doughnuts. —Robyn Lee, AHT Editor

Yelp's "Wordmap" feature alternates between being right on the money, and hilariously off base. Chicagoist wondered what the odd "pricy" blip on the far North Side was all about. —Nick Kindelsperger, Chicago Editor

For my fellow pizza freaks / M. Night Shyamalan skeptics. Just...this video. —Niki Achitoff-Gray, Associate Editor

How far is too far in the DIY trend? I don't know, but I will say that churning butter on a visit to Colonial Williamsburg is about as far as I'll go on that front. Still, I'm happy for that guy who's been waiting forever for his butter churn business to take off. —Carrie Vasios, Sweets Editor

I took a quick look at Marina O'Loughlin's laughable review of burgers in London, in which she simultaneously claims a ridiculous Iberico pork burger covered in shaved foie gras and Manchego cheese on a sweet honey bun with onion jam is a "virtually flawless" 5/5, while the Shake Shack scores a measly 2/5. She complained about the "anaemic patty in dire need of charring" and a bun with a "weird muffin-like consistency." Lady: that's a Martin's potato roll, the king of all hamburger buns, and unless there's something SERIOUSLY different about London's Shackburgers than New York's, then perhaps our ideas of the word "anaemic" differ in more than just the spelling. Shake Shack is *all about* the crust. I continue to stand by my belief that the burger is one of the few foods that you have to have grown up in the U.S. to understand. — Kenji Lopez-Alt, Chief Creative Officer

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