GianniB’s Profile
Recent Comments
Video: Awkward Orderer
That's pretty stupid actually...All the parts pretty well overplayed.
Question of the Day: On Your Burger—Ketchup or Mustard?
Preferred in this order...from bottom to top:
Bottom of bun - toasted
French's mustard
Burger patty
American Cheese
Onion slice - no more than 1/4" thick - raw, full slice
Pickles - sufficient to cover the onion
Tomato - 1/4 thick sufficient to cover the almost all of the patty. If 2 slices needed, thinner slice
Iceburg lettuce
Mayo
Top of bun - toasted
NEVER ketchup. That's for fries.
Apple Pan: 'Quality Forever' in Los Angeles
I made my way to this LA institution...not sure what for because the burgers were horrible. Cooked OK, but they were SWEET. Both the Steakburger and the Hickoryburger were so overpowered by the sauces that it was all they tasted of...I'm not a fan.
See more comments by GianniB ยป
Recent Posts
GianniB hasn't written a post yet.
Recent Favorites
GianniB hasn't favorited a post yet.
Recent Polls
GianniB hasn't answered any polls yet.
Recent Quizzes
GianniB hasn't taken any quizzes yet.
Recent Comments | Response to Comments
Cook the Book: Mashed Potatoes, Finally Revealed
Best thing is to steam the potatoes, rinsing them about 10 minutes in and returning to the steam. It rinses starch off and keeps them from being 'gluey'. I agree that this recipe calls for WAY lots of butter and cream. I believe overkill, but what the heck. Oh, and a ricer the way to go.
Video: Awkward Orderer
That's pretty stupid actually...All the parts pretty well overplayed.
Question of the Day: On Your Burger—Ketchup or Mustard?
Preferred in this order...from bottom to top:
Bottom of bun - toasted
French's mustard
Burger patty
American Cheese
Onion slice - no more than 1/4" thick - raw, full slice
Pickles - sufficient to cover the onion
Tomato - 1/4 thick sufficient to cover the almost all of the patty. If 2 slices needed, thinner slice
Iceburg lettuce
Mayo
Top of bun - toasted
NEVER ketchup. That's for fries.
Apple Pan: 'Quality Forever' in Los Angeles
I made my way to this LA institution...not sure what for because the burgers were horrible. Cooked OK, but they were SWEET. Both the Steakburger and the Hickoryburger were so overpowered by the sauces that it was all they tasted of...I'm not a fan.
Matt Martinez Jr., 'King of Tex-Mex,' 63
I worked for Matt Jr. for 4 years in the mid-70's at the old location on 1st St. (#2). He was very generous with his time and his talent and had many friends and admirers. I learned a lot about food from Matt and many important lessons on being a good host to your guests. He will certainly be missed.
Seriously Delicious Holiday Giveaway: Two Peter Luger Steaks
Poterhouse all the way - Medium Rare!
A Visit to Louis' Lunch, Home of the Hamburger
Had a trip to New Haven and simply HAD to go and sample the burgers. I guess now I can say I've had one, but certainly wasn't WOW'd by the burger. Beef and onion cooked perfectly, and it was juicy and beefy tasting. It was barely seasoned (if at all) and the toast they put it on was pretty much like cardboard. Now that I've had one, no need to return.
Killer Five Guys topping combos?
NEVER ketchup. My opinion is that it's for fries/rings/children.
Double w/cheese, raw onion, pickles, lettuce, tomato, mustard. Classic.
Where's the Beef: Delaware
Was in the area for the day and sought out Jake's in Newark, DE. Place was packed with many folks standing waiting for their orders. I went for the Big Jake, which turned out to be 3 patties instead of 2 patties. I frankly had thought it would be a larger diameter burger instead of just more meat. This did throw the burger/bread ratio somewhat out of whack. Ordered with everything - thankfully this did NOT include mayo or ketchup. Choice of raw or fried onions - chose raw of course.
Good flavor, very tender beef. It was cooked on a flat griddle and sort of had that greasy griddle flavor. Seasoned well, cooked well. I didn't hear anyone ask for their burger to be cooked any particular degree of doneness, and I wasn't asked, so not sure that's an option.
All in all a pretty good burger. Wouldn't go out of my way for it again.
Burger Grilling Tips
Have to add a "RIGHT ON" to creating a depression in the middle of the patty. No matter how thick you want it the depression ensures a relatively uniform thickness for the burger.
Also have to agree that without a doubt, the burger is superior if you grind your own or have a butcher do it for you fresh. They don't compress the meat as is done when packaged commercially. Really makes a difference.
SE users: please introduce yourselves.
Ciao! GianniB is my handle - actually the Italian first name and initial of my father John - middle name Biagio or Blas in English. I'm Don and a pretty Serious Foodie. I found this site several months ago and love it and the "A Hamburger Today" related site.
I'm 53, live in Annapolis, MD - recently re-located from Atlanta. Texan by birth, and the grace of God from San Antonio. Have lived in Austin, Orlando, FL , Dallas, and Atlanta prior to moving to Annapolis.
I owned a restaurant for 3 years - my lifes dream. Did well to start, but it's a very tough business. Don't regret it for a moment, but won't do it again...not with MY money ;-)
Tonight I'm cooking the famous fried chicken recipie of Scott Peacock of Watershed in ATL - a James Beard award winner. Can taste it already...2 days to prep but worth every minute.
"Live life as if it's your last day!"
Cook the Book: Mashed Potatoes, Finally Revealed
I like to add cooked carrots to my mashed potatoes. I mash them all together. My potatoes never come out the same, some times smooth, some times a bit lumpy, but either way I think they are tasty.
Jonell Elder
http://jonellelder.younglivingcircle.com
Cook the Book: Mashed Potatoes, Finally Revealed
As Harold McGee points out in "On Food and Cooking"
Quote: Waxy potatoes require more mashing to obtain a smooth texture, exude more gelated starch, and don't absorb enrichment as easily. The classic French pommes purees, pureed potatoes, are made from waxy potatoes, pieces of which are pushed through a fine sieve or food mill and then worked hard - to the point of having what an eminent French cookbook writer, Mme Ste-Ange, called a "dead arm" - first alone and then with butter, to incorporate air and obtain the lightness of whipped cream. American recipes take a more gentle approach, sieving mealy varieties and carefully stirring in liquid and fat to avoid excessive cell damage, starch release, and glueyness. End quote.
I gotta be real here. For the home cook, the dead arm thing is a pretty good deterrent. After making mashed potatoes professionally for the last decade, all I can add are the following insights; keep everything hot (potatoes, cream-butter), a food mill is nice if you have one but you can still get great results without one, if you want to use a potato masher go ahead, but then use a good strong wire whisk to incorporate the dairy. The potatoes mashers do just that. They pretty much suck at incorporating liquid and adding lightness.
Cook the Book: Mashed Potatoes, Finally Revealed
These sound so delicious! I think I'll try this out for Thanksgiving...
Cook the Book: Mashed Potatoes, Finally Revealed
This is exactly what I was looking for! I, too, am a fan of both lumpy and creamy potatoes, depending on the meal. For this T-day, I was hoping to find a fool-proof (because, alas, I can be such a fool in the kitchen) method for creamy mashers. I can't wait to try it out.
Apple Pan: 'Quality Forever' in Los Angeles
Yep, I can't agree more with GianniB. I just sampled the Steakburger at Apple Pan, and the cloyingly sweet relish overpowered the burger and the cheddar. The burger was BLAND--no seasoning in the mix or on the griddle. The establishment is a groovy throwback to the 50's but the burger is simply not good enough.
I'm bummed, because the place is about a mile from my house. I wanted this to be good. So much for hopes and dreams.
Video: Awkward Orderer
That was cute. I enjoyed it. I invited guests out to eat before and something similar happened with them. Not as extreme, but funny nonetheless.
I like to get to know the place ahead of time. Get the menu, snoop around a little bit, ask for suggestions...that way, when I get there I can relax (I'm an ingredient investigator).
Good video!
Scott
Question of the Day: On Your Burger—Ketchup or Mustard?
Unless I'm trying to be a show off, and grinding my own meat, or stuffing blue cheese in the middle of the burger patty, I am completely indiscriminate about what I'll slop on a burger- ketchup, mustard (yellow, dijon or grainy), mayo, relish, pickle, bbq chips, onion rings, pickled onions sliced thin, horseradish, all and sundry hot sauces, vegetables, what else ya got? I pay zero mind to the flavor combinations in that case for some reason and I am rarely displeased.
Question of the Day: On Your Burger—Ketchup or Mustard?
This is also good for diet, as its relatively lo-cal.
1/4lb chop meat, drained of fat
1 tbsp lite bbq sauce
sauteed onion
fat free american cheese
corn tortilla
Question of the Day: On Your Burger—Ketchup or Mustard?
Both, with lettuce, tomato, onions, pickles, seasonings, and sometimes other random veggies (mushrooms, peppers, whatever). Sometimes cheese, sometimes not. Ketchup and mustard can be traded for Frank's though. Or for A1. Or for teriyaki sauce. Or even for marinara and mozzerella. NO mayo.
A Visit to Louis' Lunch, Home of the Hamburger
I guess I can stick with medium just to savor the flavor
A Visit to Louis' Lunch, Home of the Hamburger
@CrazyMarine I don't think it will be too crowded mid afternoon. I don't think that they will have a problem cooking the burger beyond medium but I have to ask why you would want it that way. it is a very lean mix and the more you cook the more dried out it will be.
A Visit to Louis' Lunch, Home of the Hamburger
I am heading there tomorrow for the first time, prob get there like 3pm. Is it usually really busy at that time? Can I get the burger cooked beyond medium or do they frown upon that like they frown upon ketchup and french fries and buns and any other normal thing?
Where's the Beef: Delaware
I finally made it back to Delaware, and stopped at Jakes.
I had the Jake double burger, Fries and chocolate shake.
The shake was Poor, fries OK, and burger only OK.
I was starving when I went there so, that always adds points. I would Not go out of my way for this burger Joint.
Next time I will try the PIT!
Seriously Delicious Holiday Giveaway: Two Peter Luger Steaks
Thank you for participating, and congratulations to our winner: stacylyn. Winner has been notified by email and also appears on our Contest Winners page.
Seriously Delicious Holiday Giveaway: Two Peter Luger Steaks
Porterhouse sure is popular, huh? A vote for ribeye, here.
Seriously Delicious Holiday Giveaway: Two Peter Luger Steaks
PORTERHOUSE! Lugers cooked in butter. Spinach. Beer.
Seriously Delicious Holiday Giveaway: Two Peter Luger Steaks
Porterhouse or filet mignon, delish
Seriously Delicious Holiday Giveaway: Two Peter Luger Steaks
Prime Rib (If that even counts). If not, I'm a Porterhouse fan.
Seriously Delicious Holiday Giveaway: Two Peter Luger Steaks
Heck I am not choosy, just give me a piece of steak that is cooked medium medium-rare, well seasoned, and tender. I dont really care which part of the cow it comes from. :)
Seriously Delicious Holiday Giveaway: Two Peter Luger Steaks
definitely new york strip
Seriously Delicious Holiday Giveaway: Two Peter Luger Steaks
filet of course.
unless....it's hangover time. in which-case.....country-fried.
Recent Posts
GianniB hasn't written a post yet.
Recent Favorites
GianniB hasn't favorited a post yet.
Polls
GianniB hasn't answered any polls yet.
Quizzes
GianniB hasn't taken any quizzes yet.
Best thing is to steam the potatoes, rinsing them about 10 minutes in and returning to the steam. It rinses starch off and keeps them from being 'gluey'. I agree that this recipe calls for WAY lots of butter and cream. I believe overkill, but what the heck. Oh, and a ricer the way to go.