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DavidPD

  • Location: California

A Sandwich A Day: The Sweet Potato at Simplethings, Los Angeles

Starch on Starch! Carbo Heaven or Hell (depending on your lifestyle)!

St. Helena, CA: Gott's Roadside Serves Decent Burgers and a Killer Breakfast Sandwich

"...too much beef." ? It looks like too little beef.

Video: Behind the Cote de Boeuf at Abe & Arthur's

Always love to see Chef Becker to his thing. I remember when Mr. Cutlets went down to A&A's to challenge him to cook this same steak. It was a slightly different procedure, but ultimately ended with the same result. Great work Miss Leibowitz on the camera work.

The Food Lab: How to Grill a Steak, a Complete Guide

@Jordan McDonald Since grass has very little fat, the resulting meat has less fat than corn fed (finished) beef. Therefore when cooking grass fed beef one should take care to not overcook it as it will be less tender and more likely to become shoe leather if cooked beyond medium (rare to med rare being preferred to ideal). Just my two cents.

The Food Lab: How to Grill a Steak, a Complete Guide

Do you recommend the dry aged meat from Whole Foods? I always look at it behind the counter and wonder if its any good.

Behind the Scenes Burger Tour with Pat LaFrieda, Part 1: The Pan-Cooked Burger at Lot 2

Three fries make me sad...

This Week at Serious Eats World Headquarters

I remember when Alton was cool...

Snapshots from the 2012 James Beard Award Gala

Wow Wow Wow! It looks like so much fun, Chefs are some of the best party people out there.

The Ramen Rater's Top 10 Instant Noodle Bowls from Around the World

I really like Chapaghetti, personally, I buy it in bulk and eat one every week. A treat for me.

Videos: Egg-wrapped Ramly Burgers from Malaysia

Yay! Thanks Miss Robyn! I have yet to try these creations, but maybe Mr. Kenji could help (hint hint)...

Denver: A Great Burger Deal at Marczyk Fine Foods (Marczyk's II)

The Bun looks too big, but some of the other shots show that it squishes right down once bitten. Aforethought! The patty does look a bit too small though for the bun. Sounds like an awesome burger experience overall!

Where Has This Burger Been My Whole Life?

Oops, I forgot to include the video!

Eataly's Making Fried Pizza

Pizza Fritta is incredible! I had a couple fried pies in Napoli, and they all were fantastic.

Regional hamburgers

California - Russian Dressing, Green-leaf Lettuce, Onions, Tomato (applies equally to Shake Shack in NYC, they have openly admitted to using CA's burger as their template) & locally, here in Sacramento, Squeeze Inn Burger (loaded with a 1/3 lb. of Cheddar cheese and steamed until the outer edge of melted cheese becomes crispy, affectionately called "The Skirt"); Minnesota - Jucy Lucy (cheese stuffed burger); Colorado, New Mexico - Green Chile Burgers; Oklahoma - Onion Burger (onions smashed into patties); New Jersey - Sliders (steamed, small burgers); Connecticut - Steamed Cheeseburgers (literally steamed in a small metal box, cheese added after being steamed separately); Southern States - Smoked Burgers (rare and often smokiness is too much) & Pimento Cheese Burgers; Utah - Pastrami Burger; Texas - Chili Cheeseburger (assumed, but not known, as Chili con Carne is a Texas invention). There are a lot more, see HAMBURGER AMERICA for a much better overview of the burgers.

Starbucks Refreshers: New Energy Drinks from Starbucks

Green coffee, much like unprocessed cacao beans, are not good. Very bitter. But I am sure they have way more caffeine than roasted coffee, so using an extract seems like a great way to get "natural" caffeine. Personally, I think I'll stick with Mate and Guayusa. RIP Enviga.

Los Angeles: The Delicious and Fun Street Burger

The patty looks a little like the mince was presalted, but tasty nonetheless. Thanks for the review Damon!

Atlanta: Seed Brings Fine Dining (and a First-class Burger) to East Cobb

Imma agree with the masses and say, grass-fed beef nine-out-of-ten times is not good for burgers. It is a good thing the Chef listened.

This Week at Serious Eats World Headquarters

I chuckled at Carey's "Oh-my-gosh-why-am-I-doing-this" face. Good decisions.

Detroit: A Tour of Motown's Sliders

Peep the method at work:

http://www.youtube.com/watch?v=LEccdJKg7sQ&feature=player_embedded

Detroit: A Tour of Motown's Sliders

The bun is supposed to be steamed, no? I don't think it matters too much, but a true slider is supposed to be cooked a la WHITE MANA or WHITE CASTLE, two once meat, small dice or thinly slice onions, flipped, bun placed on top to steam quickly, slide meat and onion onto bun. Any way its delicious.

The Serious Eats Guide to Tequila

Got to give it up to Gran Centenario Anejo. You can sip it like a fine Single Malt.

Los Angeles: Big Time Burgers at Little Bear

Hey Damon, thanks for another great review! You and Mr. Zemans are true veterans of burger eating here on AHT. Just for my personal edification, what makes a fry a Belgium Frite?

United States Barista Championship: Meet the Reigning Regional Champs

Please ask Devin, WTF happened to the Kone. I cannot seem to find it anywhere. Maybe they are just retooling their stuff, but some news would be appreciated.

Dry Aged Burgers for a Good Price at the Brindle Room in the East Village

I miss Nick Solares.

Video: Serious Eats Makes Dim Sum at Buddakan

This was great! Next time can you guys highlight hand pulled noodle soup, I miss it dearly.

Where Has This Burger Been My Whole Life?

Perusing for a new lens for my camera, I came across this video testing said lens. The video is of a roadside stand in Malaysia featuring what look to be one helluva burger. Check it out! The bun is buttered then toasted atop the griddle, the burger, which is also griddled, and is where the really exciting part is, the cook cracks an egg, stirs it, places the patty in the middle of the egg, and then flips the "skirt" over so the whole thing envelops the patty. Fresh lettuce, onion seems to be the condiments, with what looks like Ketchup, Worcestershire sauce, or maybe Hoisin sauce used in copious amounts. He also cooks something that might be sausage or a fish cake or a pork patty. Anyways, I have never seen anything like this, it looks so good. Perfect drunk food. Apparently, this Malaysian creation is called a "Ramly Burger". The lens didn't look half bad either...

Serious Eats' Site Slowdown

Has SeriousEats.com recently undergone some kind of server change or something that would cause it to require more memory (RAM) usage? I have recently been having some drastic slow down of my internet whenever I have tried to load any page on SeriousEats.com. I have been a regular to SeriousEats.com for over two years now, and have previously never encountered this kind of issue. I am using the newest Firefox update, so maybe that has something to do with it. Is anyone else experiencing slow downs on SeriousEats.com? Does anyone know how to fix this type of problem?

The New Griddle @ Elevation Burger

Has anyone else seen this article about Elevation Burger's new griddle? It looks like a cast-iron conveyor belt of hamburger goodness! Or at least very unique! Apparently, it was created out of necessity as wait times at some locations have become a bit long. I have personally not seen anything like this in all my burger travels. Does anyone else have thoughts about this new innovation in hamburger cookery?

Link to the article:

http://www.nrn.com/article/elevation-burger-debuts-efficient-new-griddle

Heston Blumenthal, a BMW M5, a Cucumber, and a Samurai Knife

The car website, Jalopnik.com, has an interesting piece on Three-star chef Heston Blumenthal, while he was on the British car show, Fifth Gear. Heston tries to learn how to perform a power slide with his car, then attempts to slice a cucumber with one of his Japanese knifes taped to the hood of his BMW M5. Entertaining and informative! Check the link for the article and the video of Heston Blumenthal's attempt at the ridiculous. Ridiculously cool that is.

http://jalopnik.com/5532676/bonkers-british-chef-slices-cucumber-with-samurai-knife-taped-to-powersliding-bmw-m5

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