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Grilled: Zeke and Blork of The Montreal Burger Report
Au contraire, neilmtl. Pastrami and smoked meat are not the same thing, so no, I wouldn't call smoked meat pastrami. American cheese and processed cheese are the same thing, and the question was "Cheese: American, cheddar, other?"
By the way, in old skool Montreal (particularly in and around the old delis of The Main) it was always known as "Kraft cheese," presumably because Kraft was the main (or maybe the only) source of large blocks of pre-sliced process cheese. The choice was always "Kraft or Swiss?" There are still a few places around that use that name, but they're rare.
A Closer Look at Le Tub's Cheeseburger
Man, that burger looks way too rare for me. Pink is nice. Cold and bloody is not. I also agree with Adam Kuban that the meat looks too densely packed. And 1/2 pound! That's a lot! IMHO, 1/3 pound is perfect; 1/4 pound seems skimpy and 1/2 pound is too much.
That said, if I'm ever in Hollywood Florida, I might give it a try anyway!
Is Artisanal, Handmade Food Always Better?
Thank you for bursting this bubble! Like many of the commenters here, I greatly prefer handmade to mass produced, but I'm not a "joiner" by nature, so I keep a healthy skepticism WRT trends and bandwagons. In other words, I don't automatically assume something will be good just because it is hand made and bears the stamp of approval from the "artisinal" camp.
However, I do find that most of the time artisinal and hand made stuff really IS better than the mass produced stuff. What springs to mind is my friend Michel's pancetta, which he started making after reading Ruhlman's "Charcuterie" book. So easy to make, and miles ahead of any mass produced stuff. I basically cannot eat production line pancetta anymore!
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About Blork
Website: http://www.blork.org/blorkblog/
Location: Montreal
About: Montreal Burger Report:
http://montrealburger.wordpress.com
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HailSeitan, call it what you like, but I'm very particular about tomatoes. Few things bug me more than when a restaurant serves hard, unripe, and flavorless tomatoes, and for some reason that's what I get 8 times out of 10. Also, if they're cut too thick they get in the way of the burger and if they're cut too thin they turn to mush.
As for the burger size, I find 1/4 pound to be too small and 1/2 pound to be too big. Many places trumpet those half-pounders as if the size were what matters. 1/3 pound (150g) is a perfect balance.