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From Talk

Granola--help! Please.

Hi! Awesome that you're making (or trying to make) my granola, and sorry that it's failing you! The recipe yields only moderately clustery granola. I've never had a problem with getting it nice and hard though...I'm not sure I have a solution.

I will try out jay27's water method next time I make some granola!

Good luck :)
hh

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Recent Comments | Response to Comments

From Talk

Granola--help! Please.

Hi! Awesome that you're making (or trying to make) my granola, and sorry that it's failing you! The recipe yields only moderately clustery granola. I've never had a problem with getting it nice and hard though...I'm not sure I have a solution.

I will try out jay27's water method next time I make some granola!

Good luck :)
hh

From Serious Eats

Served: The Ballsy Waitress

@happyscrappy, amen.

@parsnap, ouch!!

@blondee, In New York, you must be 18 to serve alcohol.

From Serious Eats

Served: Why Not to Date Customers (One Day I Will Learn)

@simon, thanks. and you're right. although non-dating related columns are coming soon. promise.

From Serious Eats

Served: On Dishing

I am not an agressive woman! Not usually, anyway.

From Serious Eats

Served: This Is Not a Dating Column

@twosavoie, what a wonderful story :) still haven't heard from mr suit, but alas, at least i gave it a try. lots of fishies in the sea, right?

From Serious Eats

Served: This Is Not a Dating Column

@joe, wanting a dating column? i'm your girl. hmmmm.

From Serious Eats

Served: Recession Waitressing

@ematson, you're right. i don't mean to poke fun, just to point out that the situation is frustrating. i've been on both sides of the table, so i have sympathy for these ladies. (although no, they did not leave a decent tip, which makes me have a bit less sympathy.)

From Serious Eats

'This Is Why You're Fat'

such a high percentage of foods on a stick!

From Serious Eats

Served: Social Butterfly Duty

@ pooch and cary, right on! it's so cool that you've been there. i feel like it might take an infinite number of hot showers to unwind.

@erin, any any time, love!

From Serious Eats

Served: My First Restaurant Job

Yup! It's the Melting Pot these days. It's a hard, probably doomed location. L.'s dad tried to do something Wolfgang Express-ish in the spot pre Melting Pot, which was very short lived.

From Serious Eats

Happy Birthday to Us: Serious Eats Is 2

Happy birthday, Serious Eats!!! I'm so lucky, proud, and happy to be part of this wonderful community.

From Serious Eats: New York

Midtown Lunch Hires Youngest Intern

congratulations!!!!!!!! love to zach, sarah, and harry!

From A Hamburger Today

The AHT Guide to Hamburger and Cheeseburger Styles

The pastrami burger that Lexalpha mentioned has been refined to perfection in the Salt Lake City area, where one-off restaurants and local chains started by Greek immigrants have made it their signature specialty. No hamburger aficionado has truly lived until he/she has experienced a Crown Burger.

From A Hamburger Today

The AHT Guide to Hamburger and Cheeseburger Styles

What about the "cheese skirt" burger? There are several places doing this, one notable is the Squeeze Inn in Sacramento:
http://www.eatingtheroad.wordpress.com/2009/10/14/squeeze-inn/

From A Hamburger Today

The AHT Guide to Hamburger and Cheeseburger Styles

Now that was by far one of my favorite burger posts I've seen! Way to get them all in one blog.

From A Hamburger Today

The AHT Guide to Hamburger and Cheeseburger Styles

What a collection!!! I'm partial to steakhouse, kobe and fast food. Quite the variety, I know. :)

From A Hamburger Today

The AHT Guide to Hamburger and Cheeseburger Styles

@everyone: Thanks for the kudos! This was a lot of fun to put together, and I'm glad you enjoyed it. I'm sorry if it made you hungry, but dems da breaks!

@KingT: What would you say makes a '30s-style burger? Given what I've read about burger history, I'd guess it would either be a slider (since White Castle all but revolutionized burgerdom in the late '20s and up to WWII) or a slider-style burger (a little larger but cooked in a similar fashion).

@shanella: I'm only responsible for the first photo; the rest are Flickr Creative Commons–licensed or used with permission of the photographer. I know that any of Nick Solares's or Robyn Lee's are dSLRs (Nikon D300 and Canon 20D, respectively). For any of the others that link to Flickr, you can click through and look to see if the photographer has EXIF data for the photo. That should tell you camera make/model.

From A Hamburger Today

The AHT Guide to Hamburger and Cheeseburger Styles

@Adam what type of camera are you using??? These pics are awesome!

From A Hamburger Today

The AHT Guide to Hamburger and Cheeseburger Styles

This may be its own category...or all of the above.

From my experience it was very difficult to finish both the pint and the burger.

A culinary experience indeed.

http://www.youtube.com/watch?v=YwJyJ0e-T0M

From A Hamburger Today

The AHT Guide to Hamburger and Cheeseburger Styles

Very educational for us foodies Adam. Thanks for pointing out the difference between a slider and a mini burger...i always thought they were the same. I like the part about the fast food burger! lol! I think you're right about the kobe burger cause i enjoy the slight rubberiness of the minced meat against the soft bread in a regular burger...the kobe has enough brilliance to stand on it's own! What they call pimento cheese in the U.S. is what we call cheese paste in caribbean, and is often a combination of grated cheddar, mayo, grated onion, diced peppers and hot sauce, and is usually slathered between sandwich slices, cut into cute bite size triangles and served at parties.

From Serious Eats

14 Granola Brands Taste-Tested Head-to-Head

I've had Bear Naked, Galaxy, and Artisanal granolas. Bear Naked is my chief brand, can't help it, the stuff's GOOD lol! But, I'm also atrracted to the Galaxy brand because I love it calorie and fat content, are great. Artisanal is good too and has alittle more nutrients&minerals in it than the other 2, yet all 3 are very healthy. Though BN is my main brand, I occassionaly switch between these 3 brands, due to their fat, calorie, carb and sugar contents are in the range that I like, unlike some other brands which are, let's say, a wee bit too much in those areas. :-)

From Serious Eats

14 Granola Brands Taste-Tested Head-to-Head

I've had Artisanal, Bear Naked and Galaxy. I frequent Bear Naked the most, hey, the stuff's GOOD! But, I also have had Galaxy, which is yummy too! Also, I love the calorie and fat content of Galaxy aswell, that's what atrracts me to that brand, but I'm still faithful to Bear Naked too! Artisanal is really good too, and loaded with more nutrients than the other brands I've noticed. # basically great brands with a fat,calorie, carb range I like.

From A Hamburger Today

The AHT Guide to Hamburger and Cheeseburger Styles

Noosh: I was starting an entry on them, but got so pooped out by that time (it was about 4 a.m.) that I just ended at bean burgers. Will look for a good photo of an Aussie burger and include it.

From A Hamburger Today

The AHT Guide to Hamburger and Cheeseburger Styles

I realise that this is about American burgers, but just for interest: in Australia it's an "Aussie" burger if it has sliced beetroot on it (and probably onions too, though possibly raw). However, the essential ingredient to make a pizza an "Aussie pizza" is egg cracked over the top just before it's put in the oven.

We're a weird bunch.

From A Hamburger Today

The AHT Guide to Hamburger and Cheeseburger Styles

"I would eat ANY of these marvelous burger creations except for the guberburger....peanut butter on beef? Not feeling that one at all!"

lol... This is the most appealing burger on here IMHO...

"How about the "other than beef" catagory....turkey, bison, etc."

and to that, I second HeartofGlass-- I'm vegan. There are a ton of veggie burgers out there, both "fast food" and grocery store options

http://www.vegcooking.com/gb_vegburgers_chain.asp
http://www.peta.org/feat/goldbun/1.html
http://www.vegcooking.com/gb_vegburgers_can.asp

In any case, I think it's the toppings that make it exciting, and the ethnic variations give you alot of options. One simple one I don't see here is the diner option topped with a big fat onion ring. The best veggie burger I ever had was at Kelsey's, when I had it it was served on a sourdough chiabata-style bun with smoked mozzarella & garlic mayonnaise

From A Hamburger Today

The AHT Guide to Hamburger and Cheeseburger Styles

Amazing post Adam...you are truly a Burger King. Very well done and informative stuff.

From A Hamburger Today

The AHT Guide to Hamburger and Cheeseburger Styles

Oh, and one other thing. I may be wrong - I may be crucified and permanently banned from this blog - but I love Bubba Burgers. Yes, they're frozen, but I think they're delicious.

Don't everyone rush me with torches and pitchforks all at once.

From A Hamburger Today

The AHT Guide to Hamburger and Cheeseburger Styles

Nathan Hale's in lower Manhattan has or had a terrific pub burger and excellent thick greasy fries. Haven't been there in years (used to go there to watch soccer matches) so I don't know if it's still there or if the quality of the food has changed. Boy, I miss that burger.

From A Hamburger Today

The AHT Guide to Hamburger and Cheeseburger Styles

my mother is from the south, so i grew up on doughburgers, but ive never in my life seen a doughburger like what is pictured here. ew.

From A Hamburger Today

The AHT Guide to Hamburger and Cheeseburger Styles

Slugburgers: no, they don't have dried slugs mixed into the burger. So named because you could buy a burger with a "slug," which was Depression-era slang for a nickle. "Slugburgers" are alive and well. Just eat them hot! Don't let them cool down.

From A Hamburger Today

The AHT Guide to Hamburger and Cheeseburger Styles

GIVE ME A WELL COOKED AND PREPARED BURGER ANY DAY AS LONG AS IT'S DRIPPING JUICY TO THE ELBOWS IS THE GOAL WITH ANY BURGER! There were a number of "I gotta have one now" burgers pictured sorry NO fast food burgers don't cut it!
Those monster burgers are disgusting looking and couldn't possibly taste good at all way too much of a good thing.Does the world record desire correlate to national exposure and is it actually worth wasteing that much food ?

From A Hamburger Today

The AHT Guide to Hamburger and Cheeseburger Styles

I'm copying this article, binding it and naming it: "My Hamburger Bible". Great job, Adam! Guess what I'm having for lunch? And maybe dinner....and......

From A Hamburger Today

The AHT Guide to Hamburger and Cheeseburger Styles

The best burger I've ever had was at a Carl's in CA. It was a special promotion, and I've never seen it on the menu again. A double cheeseburger with a hefty layer of pastrami! Sort of a burger, patty melt, reuben effect, hold the sauerkraut.
I was in heaven, and didn't need to eat anything else for about 24 hours.
Lex

From A Hamburger Today

The AHT Guide to Hamburger and Cheeseburger Styles

I had a Jucy Lucy at Matt's on Friday! And a recent addition to the Twin Cities has been the chain Smashburger, which has good (not great) smashed burgers. I'd say Vincent probably has the best gourmet burger in the Twin Cities.

From A Hamburger Today

The AHT Guide to Hamburger and Cheeseburger Styles

If this came in hardcover, I'd have to rest it on top of the Hamburger America book on my imaginary burger table.

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About Hannah Howard

Website:

Location: NYC

About: I'm a Serious Eats intern, a student at Columbia, and a lover of all things tasty. You might find me scouring Kalustyans for mysterious spices, cooking up overambitious meals, or devouring a cream-soaked piece of chocolate cake at Casellula, where I work.

Favorite foods: curry, cheese, chocolate, garlic, pasta, sage, soup, beets, bacon, eggs, pickles, lox, gelato, cookies, chiles, fried anything...

Last bite on earth: