KingBoo’s Profile
Recent Comments
A Disappointing Classic at Rick's Drive In and Out in Silver Lake, California
Reminds me of Red Mill here in Seattle. They are always in the top burgers of the city, but they produce just mediocre burgers, nothing to rave about, at least in comparison of some of the ones that seem to get left off (Two Bells is a prime example). Many people just don't know what a good burger is and have only had mediocrity their whole lives.
The Kitchn on How to Build a Better Burger
If I'm adding onions I only add Walla Walla Sweets or when they are out of season just a plain red onion. Never a regular white or yellow onion. That's when you get he onion taste throughout your mouth. Personally I think if you are going to put raw onion on anything it should be a red onion.
Dear AHT: 'You Guys Suck'
I agree, good burgers are definitely making a comeback all over the country and I would love to see regional stuff from all over. I also agree that posts seemed to have lagged over the past couple of weeks, or at least are not as often is it used to seem to be.
See more comments by KingBoo »
Recent Posts
KingBoo hasn't written a post yet.
Recent Favorites
KingBoo hasn't favorited a post yet.
Recent Polls
KingBoo hasn't answered any polls yet.
Recent Quizzes
KingBoo hasn't taken any quizzes yet.
Recent Comments | Response to Comments
This Week's Poll Results: Ketchup Wins as Favorite Condiment
The ketchup haters crack me up! My guess is that it's just a few put ONLY ketchup on their burgers. Most folks I know put both mustard and ketchup on a burger. There's something about the mix of both together. I like some ketchup mixed with my spicy brown mustard for a burger. Not too much of either.
The idea that mustard should be the only thing that goes on a burger just seems wrong. A good mustard is usually pretty strong and can dominate the beef flavor in my opinion. When used sparingly it's great, but the same can be said for any condiment you put on a burger.
I think mayo may have gotten so high because if you've worked in a restaurant that makes burgers it's usually a rule that you put mayo on the bottom bun. The theory is that the fat from the mayo keeps the juices from the burger from soaking all the way through the bottom bun.
A Disappointing Classic at Rick's Drive In and Out in Silver Lake, California
Reminds me of Red Mill here in Seattle. They are always in the top burgers of the city, but they produce just mediocre burgers, nothing to rave about, at least in comparison of some of the ones that seem to get left off (Two Bells is a prime example). Many people just don't know what a good burger is and have only had mediocrity their whole lives.
The Kitchn on How to Build a Better Burger
If I'm adding onions I only add Walla Walla Sweets or when they are out of season just a plain red onion. Never a regular white or yellow onion. That's when you get he onion taste throughout your mouth. Personally I think if you are going to put raw onion on anything it should be a red onion.
Dear AHT: 'You Guys Suck'
I agree, good burgers are definitely making a comeback all over the country and I would love to see regional stuff from all over. I also agree that posts seemed to have lagged over the past couple of weeks, or at least are not as often is it used to seem to be.
What Do You Think of Dijon on Burgers?
For me it all depends on the burger I'm eating. I like dijon on a hefty pub burger. Here in Seattle at Two Bells Spicy Brown Dijon is on every table and they serve one of the best burgers in the city. The spicy brown adds a nice kick and amps up the beefy flavor. As for it dijon being elitist that sounds a bit absurd to me. Grey Poupon is from Kraft foods and comes in a plastic bottle and that's the dijon most people know or use.
O'Sullivan's Burger Throwdown Update
This confirms to me to not to listen to nonburgerphile type lists. They tend to have mostly nostalgic picks that often are way overrated. A good example here in Seattle is Red Mill. They are always at the top of the list, while it's an OK burger it's by no means the best Seattle has to offer.
Et Tu, White Castle?
Language is not static (obviously), and now that the word in common usage is used to describe a mini version of a larger sandwich I think you lost the war. You've basically been overruled by everyone including the inventor of the term. Personally I like keeping the definition as you described it in an earlier post. Alas, the world has spoken and we must listen.
The Prime Burger: Past Its Prime
I always feel bad for not eating things I don't like and seeing that look from the waiter.
Stage Restaurant: Snatching Defeat from the Jaws of Victory
To me it sounds like the waitresses fault. Go back and see if the cook will do the burger the full way through and if he does it differently.
Best Burger in Seattle at Lunchbox Laboratory
They do have really good burgers, but there's usually at least a 30 min wait so be prepared to talk to strangers. They kind of have a communal seating (very limited space) area with a couple of picnic tables. The sides are are really good too. I don't like sweet potato fries, but I hear they have some of the best.
Dear AHT: Should I Make Burgers with My Elk Meat?
Thanks for the suggestions! I think I've got a solid game plan now. I actually got another pound of ground and 2 more pounds of round steak. I have a holiday party to go to tomorrow and I think I'm going to bring elk meatballs for an appetizer. I knew I could count on the AHT Crowd!
Dear AHT: Should I Make Burgers with My Elk Meat?
I like the idea of putting some extra fat in there to make the burger a bit more moist. Bacon is a condiment so I see no problem putting some in there! I look forward to see any other suggestions.
In Videos: Burger King's Mushroom and Swiss Commercials with Simon and Garfunkel
Burger King does the best marketing of all the national burger chains IMO. I love the King, Subservient chicken, the crazy Hooty chicken commerical, etc. I just wish they had better burgers, I'm more in favor of Wendy's.
The Haute Cuisine 'Submarine' Burger from Father's Office in Los Angeles
Personally, I really like a hoagie roll instead of a regular bun. It must be a good roll though, a little chewy so it has the muscle to stand up to the burger grease. There's a bar around these parts that makes a great bacon burger on a hoagie roll. The hoagie just seems to hold all the stuff together better than most buns I've tried so far. I HATE it when I get a backender or the roll is so weak that it falls apart on the burger. It pisses me off almost to the point that I won't eat the burger.
Qué tal Las Hamburguesas? Fast Food Burger Match, Colombia vs. USA
So in your opinion is Wendy's the best of the national fast food chains in the US, or just your favorite? I've noticed you mention them a few times in other posts as well. They are definitely my favorite. One cool think I learned that because they make the burgers relatively fresh that after (I think 5 mins) if the patty isn't used it's reground up for the chili. Smart thinking! Out of all the national fast food chains they are probably my favorite and am just wondering what others think.
The Bill's Hamburgers Experience in Van Nuys, California
I thought mayo was mostly there to keep the burger from soaking the bottom bun, you know fat repels fat? At least that's what I heard from Alton Brown.
BA Foodist Blog Asks: 'Is This NYC's Best Burger?'
I already call foul on it. It's too big.
In Videos: The Making of a Venezuelan Street Vendor Burger
If you are looking for something similar in the US and don't have a Venezuelan place around, try to find a Mexican tortas place. You'll get your craving fixed. http://www.resercom.net/10/menu/items/menuid/128, this is pretty typical of a torta menu.
Burgers and Sneakers, Together at Last
I'm from Yakima and have to agree about Burger Ranch. Great burgers. Also if you are in the neighborhood make sure to check out Lariat Bar-B-Q. Awesome burgers there too and great signage (link to sign): http://www.roadsidepeek.com/roadusa/pacifnw/pnweats/pnwsitdown/lariatbbq.jpg
A Mini Hamburger Is Not a Slider
AK, I do love me some slider action, that's for sure! They are my favorite iteration of the form.
I like BurgerBelly's note on this. Language is not static and is mostly dependent upon current usage (I was an English major with a minor in Linguistics in college, so I do know a bit about language). If you say just slider, most people with think of just a small hamburger patty on a very small bun that can be eaten in a couple of bites. The only major distinction people make is in the actual meat used. While purists may differ on opinions I think the usage of slider in something like the New York Times is accurate for their readers.
Bobby Flay's Burger Chain Opens on Long Island: Bobby's Burger Palace
I like adding french fries to my fast food burgers, but never thought of adding chips to the better ones. I add them to sandwiches so I don't know why it didn't occur to me before. Looks like it's going to be burgers with chips tonight for dinner!
A Mini Hamburger Is Not a Slider
If you are getting that nitpicky about it shouldn't they all be called mini burgers since a true slider is actually a Slyder from White Castle?
Initial Report: Five Napkin Burger, Hell's Kitchen
What's the point of making food that's hard to eat, especially a hamburger? Weren't hamburgers invented so that you could eat something with one hand and keep playing cards? Sometimes it's good to remember the original intention of something and keep with it. I'm so tired of the super huge burgers that you can't eat with your hands and have to take stuff off of to fit it into your mouth. It's probably why I like sliders so much.
Shake Shack: A New York Spin on the West Coast–Style Burger
I'm so glad there is someone out there that loves hamburgers and understands that bigger is not always better. I get tired of going to some fancy schmancy burger place and finding that the burger is so packed full of condiments and whatnot that you can't eat it with your hands. If you can't eat a hamburger with your hands, can it really be called a hamburger?
Bummed About Burgers
Great post. Here's how I dealt with it, I married a vegetarian. The way I figure it she offsets anything I do in regards to meat so I live guilt free enjoying my bacon cheesburgers (probably a little more often than my doctor would like though!).
This Week's Poll Results: Ketchup Wins as Favorite Condiment
To me, pickles are a no no on hot sandwiches period!
This Week's Poll Results: Ketchup Wins as Favorite Condiment
I've had a love affair with all condiments for a long time. It's incredible to read some people bashing one over the other. What did most of us grow up eating on a hamburger? Ketchup. McD's uses ketchup. Most people grew up with burgers from McD's, and most people like it on their fries, so what's with all this "We hate ketchup" sentiment?
Mayo does add lubrication to a burger, but taste as well in my opinion. According to Jacques Pepin, we Americans make the best commercial mayo (Hellman's). Mayo has an advantage of providing a luxurious texture that marries perfectly with ketchup or mustard. It's not greasy either. If you don't like ketchup or mayo, I'm starting to think you're not an American.
The mustard only crowd needs to back off. Mustard does not enhance meat, it tastes like mustard. If that's the dominant flavor you prefer, go for it, but don't lecture.
The no condiment group is the most puzzling to me of all. Sorry, but if you're so snobbish that ketchup, mustard, and mayo do not grace your pantry, you might need therapy. You were probably browbeaten by your parents and not allowed to play with the other kids. I'm kidding. If you love going naked all the time, that's cool too, just pass the ketchup please.
I missed the vote, but it would probably be ketchup, mayo a close second.
This Week's Poll Results: Ketchup Wins as Favorite Condiment
And why wasn't a good dose of Sweet Baby Ray's Orifinal BBQ sauce not included? It makes a burger awesome!
This Week's Poll Results: Ketchup Wins as Favorite Condiment
Mayo for cheeseburgers, mustard for regular hamburgers. Ketchup I reserve for meatloaf...I think the flavor is too strong for a good burger, but that is me. And yes, regional has a lot to do with the preferences. I would say I really like Miracle Whip on my cheeseburgers (being from the midwest), but that would probably stir up a storm of protests with the purists, so I won't. :)
This Week's Poll Results: Ketchup Wins as Favorite Condiment
How come people can't eat what they want on their food?
If there is a proper food preparation handbook with explicit guidelines on what can or can't go on a hamburger, I would love to buy it.. Heaven forbid I make a hamburger faux pas against the God's (or whomever is laughing at us.)
This Week's Poll Results: Ketchup Wins as Favorite Condiment
Mayo is a must! Ketchup is only if someone made your burger too dry! Leave the mustard for hot dogs!
A special sauce is great too!
This Week's Poll Results: Ketchup Wins as Favorite Condiment
I think it is a regional thing--growing up I never understood Big Macs, or even knew people who ordered them (everyone at Quarter Pounders). Ketchup and ketchup and mustard are East Coast, while mayo seems more popular elsewhere.
With the veggie burgers I eat now, the meaty tasting ones I like ketchup and/or mustard (old habits die hard). I also eat them plain, salted, with avocado, and so forth. But mayo on anything even resembling a burger gives me the willies. Mayo is for egg salad!
This Week's Poll Results: Ketchup Wins as Favorite Condiment
There is no place for mayo. A little ketchup is okay but not required. I'm not much of a condiment guy. My thought is that if your basic item is so poorly prepared that you have to douse it in 3-5 other sauces, in addition to plant life, you had a pretty crappy burger to start with.
This Week's Poll Results: Ketchup Wins as Favorite Condiment
I love mayo, and every burger I eat is slathered in it, top and bottom bun. And a small amount of hot mustard (ever had English mustard? You need to measure it out in microscopic doses, else it is a powerful nerve gas.)
I never use ketchup for anything but sloppy joes. Good fries deserve a generous amount of salt and a cup of mayo to dip in. I will accept 'special sauce' for dipping, but prefer plain mayo.
This Week's Poll Results: Ketchup Wins as Favorite Condiment
I cannot understand this love affair with ketchup. Ketchup, to me, is only a poor substitute for fresh tomato (on burgers, that is. I love ketchup on fries). I'd much rather have sweet relish with mustard than ketchup with anything.
And ... mayo?! Mayo is for BLT's, chicken salad, and tartar sauce. Maybe that's why I like BK better than the other big American chains - I can order my Whopper with extra tomato and pickle, and no mayo.
This Week's Poll Results: Ketchup Wins as Favorite Condiment
I think we forgot to point out that "Special Sauce" is typically a mixture of ketchup, mustard, mayo, and sometimes relish. Which is awesome!
But I really think it depends on the burger. Simply put, a fast food style burger deserves a special sauce, whereas a more restaurant style burger may not need any condiments at all.
This Week's Poll Results: Ketchup Wins as Favorite Condiment
I cannot stand mayo on anything.
I'll put everything on my burger, but not mayo.
This Week's Poll Results: Ketchup Wins as Favorite Condiment
Agree, mrbad and steven; while I might put a little ketchup on a really dry burger, I might also simply choose not to eat it. Mustard and a thin slice of raw red onion bring out the flavor of the beef to me. Mayo, not so much, but I can see the rationale for a VERY thin layer on the bottom bun per KingBoo's reasoning. Ketchup, or better yet, Heinz Chili Sauce, is good on fries as mrbad points out. As the cliche goes, I guess that's why H-J or B-R had/have so many flavors.
This Week's Poll Results: Ketchup Wins as Favorite Condiment
Ketchup is for french fries.
Mustard and Ketchup on a hamburger is fine, but not Ketchup alone, it is not meat loaf.
This Week's Poll Results: Ketchup Wins as Favorite Condiment
I agree, Adam. The first thing that caught my eye was how popular mayo was. Eck...that is one condiment I don't see a lot on people's burgers. I was thinking the logical second (for me, anyway) was mustard.
A Disappointing Classic at Rick's Drive In and Out in Silver Lake, California
@jenniferann if i weren't already married i'd proposed to you sight unseen... so loved your spirited defense of Rick's... good on ya!
A Disappointing Classic at Rick's Drive In and Out in Silver Lake, California
i don't consider pie 'n burger a "fast food" joint so much as a "historic" diner "institution"... also the burgers are priced in a way that you are paying a premium for the "history" and "reputation" of the place.... again, if i have a quick burger jones and don't want to wait 30 mins to get fed and over pay a little Rick's will still be my Northeast LA choice...
now... is Rick's "destination eating"? no. but yes... i'd rather go to Rick's than drive to Pasadena for Pie 'n Burger... for me Rick's has a warm place in my heart right there with my favorite Santa Monica drive-up, greasy spoon, Big Jo's (on Broadway @ 20th)... with the qualification that they are both my favorite examples of a certain genre of california burger within a certain price range.
A Disappointing Classic at Rick's Drive In and Out in Silver Lake, California
@HerbyN - No need to qualify. You are always allowed to take my opinions to heart. In fact, you are one of the readers I expected to hear from on this one. I just can't get there with Rick's. It's just ordinary to me. Do you really consider it the best? Better than Pie 'n Burger?
A Disappointing Classic at Rick's Drive In and Out in Silver Lake, California
just caught up with this review... i am loathe to take someone's subjective opinion to heart as i am a big believer in "different strokes for different folks"... but that said... DUUUUDE!.... rick's has got to be my favorite example of the "traditional classic california diner" burger... i just have to agree to disagree with you my friend... Rick's rocks!
p.s. and i dig the fries too.. what they lack in in-n-out fresh cut bona fides freshness, they make up for in volume... yes please... though i admit that i do take them home sometimes and give them a good shake of season salt...
Bobby Flay's Burger Chain Opens on Long Island: Bobby's Burger Palace
In SO FL, where the Latino population is quite large, almost any sandwich you order from an authentic place has commercial potato sticks on it as a matter of course. This is NOT true for the traditional Cuban sandwich, but for pretty much any other kind you get potato sticks. Kobey's (sp?) is one popular store brand here, but the quality varies dramatically from can to can. Sometimes they are fresh and a tiny bit under-cooked, pale and tasty. Many times they are over-cooked and and darker and lose that fresh flavor for one that is slightly, well, flat with a distinct aftertaste. So, the burger-with-chips is not at all unheard of idea.
Bobby Flay's Burger Chain Opens on Long Island: Bobby's Burger Palace
Good news as now the burgers can be cooked to order.
A Disappointing Classic at Rick's Drive In and Out in Silver Lake, California
one thing in your review really jumped out at me.
your local von's?
things really have changed.
a to the pt, 2 to the 01 4 EVAH BITCHES!
i worry i've lowered the level of discourse with my nostalgic shout-out.
serious eaters eat seriously.
A Disappointing Classic at Rick's Drive In and Out in Silver Lake, California
we just have different ideas of what a burger from a place like Rick's should be. can't we just agree to disagree? i'm sorry that i think it's really weird to try and request a medium-rare hamburger from a fast food place - whether it be from innout or mcdonalds. that's just how myself and people i hang with feel. we can all feel differently, yes? i was just putting my opinion out there - isn't that what comments are for? anyway, i am a burger lover and i love rick's. that's all i guess i should've said - and thus avoided any debate about burger rights :)
it is an interesting point though as far as a reviewing philosophy is concerned. i'm curious: do you adjust your scale depending on the kind of place you go to? or do you uphold all places to the same standard - a taco stand to the same as a five star restaurant? i suppose reviewers all approach that dilemma differently - what is your approach?
A Disappointing Classic at Rick's Drive In and Out in Silver Lake, California
I just gotta say as a long time reader I'm surprised at the controversy around this review. I'm not sure I understand film_score's comment -- at all. "It would be much better if you were going to places that are actually known for having good burgers rather than just going to random hole-in-walls..." Um... duh. That's like criticizing wikipedia for having an entry on a subject you don't know about. What I love about Damon's AHT is that he's going to places we often haven't heard of. Would anyone watch Andrew Zimmern if he went to Marie Calendar's, Denny's or any other number of known food joints? One of the great pleasures in life is discovering new foods and new places for food. Damon, please don't go "to places where at least there is some expectation that there will be a good burger" because we can get that perspective anywhere. Let's face it, you're a burger guru and I for one never paid much attention to hamburgers until I discovered your blog. Thank you.
And as far as the whole ordering medium rare at a "fast food" place controversy is concerned, I don't see the point. If you like your food prepared a certain way you should ask for it. Can anyone say "animal style", "flying dutchman" or "well done fries"? Last I checked In N Out is considered fast food. Your first blog was on Bill's Burgers - a hole in the wall burger stand in Van Nuys where I've now visited on several occasions and Bill has never shrugged off a request for a medium rare burger. Some places accommodate and others don't and that's a sizable factor in where I spend my hard earned $$.
A Disappointing Classic at Rick's Drive In and Out in Silver Lake, California
Hmm,I thought this would be a bit of a controversial review.
Ok - first off, thanks to everyone for the input. I am always interested to hear what the Serious Eaters have to say even if it doesn't come down in my favor (of course, I love the love the most).
@jkdrummer - good call. More heat would have definitely helped these burgers.
@ratbuddy - the doble definitely has a Big Mac look, but I'd say Rick's has less of the sweet notes of the McD's version.
@KingBoo - Indeed! We're I sort through the mediocrity here in LA and sometimes I can still be surprised how many places just don't get it.
@film_score - First off, thanks for being complimentary and constructive with your criticism. If I'm gonna get criticized, that's the best kind. As for your concerns... Well, some of the comments have addressed your suggestions in a manner that I would echo. Rick's wasn't random. Truth be told... almost none of my reviews are. That said, I do let serendipity step in between me and review from time to time. With respect to the burgers I choose to review - this is a bit up for debate. Nick Solares and I have talked about this a lot as we both will often get comments saying that our choice of review is unjustified. At some level, we both feel that if a burger is served, it merits a review. We do - of course - like to curate our meal choices so some thought will always go into it. In any case, I encourage you to look through the reviews over the past (gulp) almost a year and I bet you find a lot of delicious burgers to choose from.
@iheartcheese - yes, I agree. I think the point was addressed in the piece. Thanks for the support.
@Burger365 - Nice heads up. I probably should have mentioned this is in the review, but yes MR is a choice at many "fast food" locations. In fact, I bet a lot of us would enjoy more of our burgers if we defied the expectation of many of the places and made a temperature order.
@daemon - Nicely put... And great screen name!
@stewmeat - Thanks for having my back. I have received numerous calls for a Rick's review and - Darn tootin' - any place that makes me a hamburger is open to my criticism.
@jenniferann - I get your loyalty and lowered expectations about 'fast food' - but I don't get the "seems pretty silly to me" about asking for a temperature order at a fast food place (unless you are making the e. coli argument). You questioned my judgment about how I was reviewing this place based on the assumption that you couldn't make a temperature request at in-n-out and then, when you found out you could, you said it was irrelevant. Hmm?
Anyway - I am always open criticism and I appreciate the your dissenting voice and all the voices here at AHT.
Recent Posts
KingBoo hasn't written a post yet.
Recent Favorites
KingBoo hasn't favorited a post yet.
Polls
KingBoo hasn't answered any polls yet.
Quizzes
KingBoo hasn't taken any quizzes yet.
The ketchup haters crack me up! My guess is that it's just a few put ONLY ketchup on their burgers. Most folks I know put both mustard and ketchup on a burger. There's something about the mix of both together. I like some ketchup mixed with my spicy brown mustard for a burger. Not too much of either.
The idea that mustard should be the only thing that goes on a burger just seems wrong. A good mustard is usually pretty strong and can dominate the beef flavor in my opinion. When used sparingly it's great, but the same can be said for any condiment you put on a burger.
I think mayo may have gotten so high because if you've worked in a restaurant that makes burgers it's usually a rule that you put mayo on the bottom bun. The theory is that the fat from the mayo keeps the juices from the burger from soaking all the way through the bottom bun.