Entries tagged with 'burgers'
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Craig LaBan, food critic for the Philadelphia Inquirer, was so inspired by the blue cheese–stuffed burgers at Philly's Good Dog Bar & Restaurant that he wrote a song about it. No truer words have been sung about burgers: All my life, I’ve been a burger chaser That perfect simple sandwich shouldn’t be so hard to find But how many times have I been sorry, after just one bite To find a fraud between the buns And it looks like LaBan's roundup of Philly's best burgers also doubled as an excuse to shoot footage for a wacky video to illustrate his song....
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Wrapping up
National Hamburger Month over on Serious Eats burger site A Hamburger Today, we've got a
"Grilled" interview with John T. Edge, food writer and director of the Southern Foodways Alliance. And, AHT is offering
a chance to win a copy of Edge's book Hamburgers & Fries.
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If you'll humor me, I've got two more burger-related items for all my Meatheads out there today, and then I'll give the beef stuff a rest. The first is a set of photos from Joshua "Meatwave" Bousel that shows that it really isn't that difficult to grind your own before grilling your own. Those are Bousel's pix above; click on them to view the rest of the series....
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Before I founded A Hamburger Today and really started delving into Burgerworld, I was like most home cooks when it comes to this most delicious and iconic American dish. Yes, I bought the ground chuck in the grocery store, thinking it was perfectly adequate for grilling or throwing into the cast-iron skillet. This was wrongheaded, and Mark Bittman, in today's New York Times, wants to set us all straight....
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As editor of Serious Eats's burger site A Hamburger Today, I'm positively burger-obsessed. For any Serious Eaters struck with a similar affliction, here's a roundup of items from around Burgerworld. Enjoy! Felt-and-fabric burger and fries, from thisisloveforever on Flickr New York magazine's insatiable Gael Greene finds her new personal best burger: "Updating Old Homestead’s sidewalk seating with a nip and a tuck to pass it off as the new Prime Burger Café is clearly a bid to make the 1868 landmark seem cool. I’d say watching the glitz of their meatpacking-district neighbors had gone to the owners’ heads—except that the peppered bacon burger I’m barely able to wedge into my mouth may be the best burger I’ve ever eaten." Travel...
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One of L.A.'s most noted burger joints celebrates its anniversary. As editor of A Hamburger Today, I'm ashamed to say I've never been to the Apple Pan, but I've read and heard plenty about the place. We even have a nice Serious Eats video about general manager Charles Collins and his own 50th anniversary of service there. But today's story in the L.A. Times brings some new, quirky info (at least to me): It's well-known that you can't get tomato on your burger, but "regulars know you can request an onion slice or even fried onions, when the grill isn't too busy." The Apple Pan has remained stubbornly old-school in terms of food prep and service: "Soft drinks are still...
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"If your burger blogging crew ever makes it down to the nation's capital, you've gotta try Five Guys." Over the weeks, months, and, now, years that I've been plugging away at A Hamburger Today, I've probably gotten more emails like this about this regional chain than for any other burger chain small or large. And in all those months, I've never had the occasion to truck down to D.C. Instead, I've watched as the red states on the Five Guys locator map (right) grew in number and crept up the East Coast. At one point months and months ago, New York lit up red on this map, but that first Empire State Five Guys was in Schenectady—upstate and still...
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Philadelphia's Reading Terminal Market held their very first Scrapplefest last month to celebrate the Pennsylvania treat, and the big draw was of course a cooking contest with the winner to be crowned Scrapple King. Third place went to a pulled-pork and scrapple sandwich with pecorino cheese, and second to crisp-fried scrapple used as toast points with seared tuna, mango and avocado. You'd think the big prize would've gone to the guys who made a sweet scrapple bread pudding, dressed with a white chocolate sauce, or maybe the creator of "Scrapple Nouveau", who made a napoleon of sorts by layering "his homemade scrapple with apricot compote, blood orange sauce, goat cheese, microgreens and a polenta-pig topping." But no, 2007's Scrapple King...
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When we launched Serious Eats I didn't want to kill off Ed Levine Eats, so I just sort of put it in hibernation mode. It killed me not to be posting about my New York eating adventures, but I just didn't have the time. Then a couple of weeks ago a guy driving past me in a car rolled down his window and said, "You're Ed Levine, right?" I nodded affirmatively not really knowing where this interaction was headed. "What happened to Ed Levine Eats?" he asked. "I launched Serious Eats a couple of months ago and I post on that almost every day," I replied. This did not satisfy him. "Serious Eats is good, but it's not the...
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It's a flight of fancy, to be sure: In Florida, a group of pilots gets together a couple times a week for meals at fly-in restaurants. "Pilots joke with the term '$100 hamburger,' considering the cost of aviation gas, flight insurance and hangar space." Oh, sometimes they fly to Georgia for barbecue for a change. Let's see—how many years till my retirement?...
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