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Best Burger in the World at The Little Owl?
There is no such thing as the best burger. There are so many types of burgers you cant simply bundle them together. You cant compare a shack burger to a double double the same way you cant compare apples to oranges.
Video: The-Feedbag Goes to Naples, Compares Da Michele and Trianon
I wonder if Da Michele's seed oil is inline with VPN's standards.
New Shake Shack Slated for Nolita
Apparently the first International outpost for the Shack is slated to open in Kuwait. I wonder how they will manage such a huge leap.
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Recent Comments | Response to Comments
Brioche For Burgers?
It really depends on the rest of the ingredients. The flaky sweetness could be used to cut the sharpness of aged cheeses as well as blue cheeses. The bun is a part of whole and has to play well in well written taste bud symphony.
Best Burger in the World at The Little Owl?
There is no such thing as the best burger. There are so many types of burgers you cant simply bundle them together. You cant compare a shack burger to a double double the same way you cant compare apples to oranges.
Video: The-Feedbag Goes to Naples, Compares Da Michele and Trianon
I wonder if Da Michele's seed oil is inline with VPN's standards.
New Shake Shack Slated for Nolita
Apparently the first International outpost for the Shack is slated to open in Kuwait. I wonder how they will manage such a huge leap.
How to Make Pizza Bianca at Home
This is the basic crust used for Pizza Ripiene, which is a panini made with pizza bianca and stuffed with various Italian fillings. The best I had was at a small shack off Campo Di Fiori in Rome.
Paradise Lost: White Diamond of Linden, New Jersey Is Closed
Why is everyone so depressed ? How about doing something about it and start finding buyers for the place and ask the same employees to work back there. They're not dead are they ? If I'm living nearby and have the ability to pool investors in I would do it. It would be a shame to see part of history go down.
Kenji Alt's 'Hand-Chopped, Dry-Aged, Grass-Fed, Beef-Fat-Basted, Bad-Ass Burger'
Nice idea and it really works well. I actually made a nice basting sauce from that. Beef fat, bacon fat and a bit brown sugar will have a triple impact on the outer crust with a nice shiny caramelized surface.
The Burgers are All the Rage at Kraze Burger in South Korea
Is this a salad with some beef topping ?
Dear AHT: 'You Guys Suck'
I think you need to beef up your international coverage.
Blogger: Frank Pepe's 'Overrated, Overhyped, Awful'
Maybe her benchmark pizza is pizza hut deep dish. You can't compare apples to oranges, and you can't compare red apples and green apples as well !
Et Tu, White Castle?
You can't define and defend a singular version of what you think people should call a slider the same way the Neapolitans are for pizza. People have always defined things in a dynamic way. This is how language works. If it didn't we wouldn't have etymology that tells us the origins of words. I think its "cool" to use words loosely to "beef" up certain meanings, phrases and sentences. Be strict and thou shall not progress.
Trio Who Tracked Down Domino's Miscreants Gets Free Pizza for a Year
Let's try to put this down in the context of calories given away.
New Identity for Jack in the Box
The whole point of re-branding is to reflect the positive changes that took place in the product / system. So, new logo, same old food, same old systems, same old architecture / interior ? Why bother ? To make bold and stupid moves at a time where the economy is in shambles calls for a "re-branding" of the management.
Grand Opening of Flip, a New Burger Joint in the Manhattan Bloomingdale's
It does'nt even look good !! I can't imagine a good tasting ugly burger.
New York-Style Pizza at Denver's Fuhgidabowdit
Anthony's near DU had awsome pies! I woner how they are doing now.
Top 10 Improbable McDonald's Items from Around the World
In London they have a fried cheese triangle with a caramelized onion dip. A crispy fried chicken sandwich with a choice of wheat or white hoagie roll and topped with sweet chili sauce. Interestingly bland.
Awesome Assyrian Pizza in Chicago
Lahm Beajin litterally means " Meat & Dough" in Arabic. This is usually found in most East Med countries. It is typically done with a super thin and crispy crust. In some places they would top it with Kashkaval cheese, which is a nice cheese that melts and streches beautifully well.
In London, Cheeky Pete's Oversized Burger Falls Short of Expectations
Just had the best burger in London at Automat. The place is supposedly an "American Brasserie" but like many American restaurants in London, it doesn't even come close to the worst place in NY. The burger at Automat however hits the spot, relatively speaking. It seems that its made from steak trimmings as it has a very deep and complex texture. The bun was softer than what would be normally served in London, which is to my liking, while holding up to all the juices and the pressure forces of my hand grip. It comes with a nicely melted english cheddar cheese that was thin enough to not overpower the beef yet adding a slight tang to the juicy patty. Everything else comes on the side, so you could have it as you like. Don't bother about the fries, its over fried and hard you can use it to light up a fire.
Morton's Giving Away Free Sliders This Sunday for One Hour
these are not sliders.
Blogwatch: The Paupered Chef Investigates the Smash Technique
One of the key elements you missed and is extremely essential is the surface temperature of the griddle. It needs to be smoking hot to be able to sear the beef and cook it as it is smashed quickly enough so that the patty doesn't turn into a dry disk. This method locks in the moisture as the fat is not lost due to longer cooking time. This is why a superior griddle such as the Keating cooks the best smashed burgers. A proper aged cast iron griddle would even be better.
Best Burgers in Denver from 'Westword'
Goodtimes burgers rocked back in '99, I wonder how it's doing these days since they came in early. The best I had was at one of the restaurant's that specialized in buffalo meat and served one of the best burgers. Also the burgers at Mustard's Last Stand on University Ave. rocked, but their hotdogs were even better.
'Top Chef' Contestant Richard Blais Opening Flip Burger Boutique Next Week
The site and name and logo looks like a rip off of this www.burgerboutique.com
'Top Chef' Contestant Richard Blais Opening Flip Burger Boutique Next Week
Assembling any ingredients to make it look like a burger doesn't make it a burger ! It seems to me that this was a last minute decision to make an already designed menu to be served in buns.
Beets on a Burger
I love beets and fried eggs on my burgers. It makes a big ,messy and juicy burger that makes any BBQ a success.
Best Burgers in London from 'Time Out,' and One They Missed
Gourmet Burger Kitchen is a joke. The buns are horrendous and the sauces are meaningless.
The Blumenburger — The Most Labor-Intensive Hamburger Ever
@Kenji -- Have you had a Rosenfeld's bagel? Certainly best in Boston, and I'd put it up against any "New York" variety.
For the way a split-top bun is meant to be eaten, get a hot dog at Simco's on Blue Hill Ave in Mattapan. They sear both sides of the bun on a griddle, so it's golden and crisp.
In London, Cheeky Pete's Oversized Burger Falls Short of Expectations
I tried going a couple of weeks ago and after getting lost and eventually finding, it was bloody closed. On a Tuesday night! Have to try again.
The Hamburger Fatty Melt, a Burger with Two Grilled Cheese Sandwiches as Its Bun
Lettuce? Whaddya, crazy? Why? It adds nothing. Maybe some arugula (strong flavor) under the burger if you need a built-in salad, but plain old lettuce would just disappear.
But tomato in the grilled cheeses sounds good. Gotta have tomato on a cheeseburger.
I'm thinking maybe blue and swiss/Gruyère/Comté for the cheeses (one each), if not all extra-sharp cheddar. If using jalapeño cheddar (or better yet, habanero cheddar), only in one sammy, plain cheddar on the other. Otherwise the chiles will overwhelm everything else.
Bacon only if using cheddar. And not too much. Still have to taste the burger. Balance is important.
Best Burgers in Denver from 'Westword'
I am an absolute sucker for Bud's Bar, and I too do not care for My Brother's Bar at all (Review Found Here) Cherry Cricket was impressive with it's selection and creativity mixed with good quality and atmosphere. I've never heard of The Counter, haven't yet tried Smashburger (But agree that Culver's makes a darn good chain burger... and GoodTimes as well: Angus beef, thick bacon, homemade custard...) I was sorely disappointed, though, with City Grille, and I'm glad that reviewers are starting to go beyond that to find a "Favorite" burger in and near Denver. Also: I'm looking forward to trying out this "In-N-Out clone" we apprently have!
Brioche For Burgers?
I think that brioche is IDEAL for a burger! English muffins are the worst of cop-outs.
Brioche For Burgers?
I won't order a burger if it comes on brioche, no matter how good the meat is. Brioche is just about the worst burger bun I can imagine, quickly followed by a baguette.
Brioche For Burgers?
I don't like brioche either. Hopefully this trend ends soon. As soon as I hear a place uses brioche, I cross it off my list.
Best Burger in the World at The Little Owl?
For fancy burgers, the best I've ever had is the burger at La Laiterie in Providence, RI. For a cheaper, take-out burger, I'd say Shake Shack then In-N-Out.
Video: The-Feedbag Goes to Naples, Compares Da Michele and Trianon
One round pizza, into the oven and then pulled out in exactly 7:34 on my stopwatch, at least on that day and for that pizza.
Video: The-Feedbag Goes to Naples, Compares Da Michele and Trianon
Jeff Varasano had it timed at 7 minutes, I believe.
15 in a 750F (purportedly) oven sounds excessive. >10 minutes could start to seriously burn a pizza cooked on a stone in my plain 'ol electric oven (@550F)...not to say Di Fara pies don't get burnt though!
I guess there's EST and then there's DFT (Di Fara Time) :)
FP
Video: The-Feedbag Goes to Naples, Compares Da Michele and Trianon
@FP
I guess that would be a fair comparison. But she specifically says that Dom makes Neapolitan pies - not NY pies. It just seemed like a kinda forced comparison and she didn't back up her NY victory very well - she didn't even describe the pies!
Maybe time just moves extra-slow when you're in there and hungry, but I could swear those square pies take more like 40 minutes (25 in the top oven, pull them out, oil the bottom of the pan, then another 15 in the bottom oven), but no way those round pies take 5 or 6. 15 at least!
Anyone have measured data on this?
Video: The-Feedbag Goes to Naples, Compares Da Michele and Trianon
@GoodEaterKenji
I think that was kind of the point. Using Di Fara as a NY reference point - not as a neapolitan comparison. Which one represents NY more? Keste or Di Fara? The comparison was more about 'institutions' and tradition.
The point about Da Michele vs. Trianon is that one is VPN, the other isn't - they are actually two different pizzas. Keste, for example, would just be 'Neapolitan by the book'.
Oh and FWIW, the sicilian/square pies may take 15 minutes in the oven, but I'm pretty sure the round pies (the point of comparison) take about 5 or 6.
FP
Video: The-Feedbag Goes to Naples, Compares Da Michele and Trianon
Does anyone else find it odd that the one NY place she picked doesn't really do Neapolitan pies? I mean, Di Fara is good, but it's certainly not Neapolitan - those things spend a good 15 minutes in the oven!
I would have been more interested in seeing a comparison of a real Neapolitan NY joint.
Video: The-Feedbag Goes to Naples, Compares Da Michele and Trianon
@ Pizzablogger: mispronouncing it while being there will also afford the "Da Mi-shelly" staff the opportunity to get a good laugh at your attempts at Italian, as they did when I tried to tell them how many were in my party.
@ Adam: very good point. This same type of comparison could also be done along Via Tribunali where you have 5 or 6 very good pizzerias within a few hundred feet of each other including Gino Sorbillo and Port’Alba.
Video: The-Feedbag Goes to Naples, Compares Da Michele and Trianon
@Q80 It is highly unlikely that Da Michele gives a sh*t.
@Raoul I'm with ya on the neckline thing.
Ciao,
Paulie Gee
New Shake Shack Slated for Nolita
Glad I don't own Soho Park and their crappy overpriced burgers.
New Shake Shack Slated for Nolita
Thats a great corner spot with McNally Robinson Books across the street and the Young Designers Market up the block. But its TINY....I think its a parking lot for 10 cars at the moment. 1 car length deep and 10 car widths long.
Paradise Lost: White Diamond of Linden, New Jersey Is Closed
Love the Clark White Diamond. My husband took me there when I got my first apartment in Clark after college. The burgers were orgasmic. Truly. Haven't been there in over five years. Will go back soon to try them. Can you ever go back and have things as great as their memory?!?
How to Make Pizza Bianca at Home
I was a failure at years of breadmaking until I got a KitchenAid. I don't work for the company or anything, and since I'm old, it was hard to learn anything new. But I'm glad I did. I'm not sure what it does to the dough but suddenly, getting some new recipes on BetterBaking.com and the KitchenAid really made a difference.
How to Make Pizza Bianca at Home
The pictures show what looks like a very nice result. A question I have is that there are many resting periods some of which are shown in the pics. There is no mention of and no visual evidence that the dough is covered w plastic film or a towel during these resting periods. Am I to assume that thecovering is not necessary ?
thanks
Don
How to Make Pizza Bianca at Home
@Don
Yes, the containers were covered with plastic - actually a clear plastic shower cap - which was removed so I could take the pictures. Didn't mean to mislead you! So to anwer your question - yes, covering is advisable (certainly for the refrigerated stage).
FP
How to Make Pizza Bianca at Home
The pictures show what looks like a very nice result. A question I have is that there are many resting periods some of which are shown in the pics. There is no mention of and novisual evidence that the dough is covered w plastic film or a owel during these resting periods. Am I to assume that thw covering is not necessary ?
thanks
Don
How to Make Pizza Bianca at Home
Final comment on farina semola. It seems there are two types of farina semola di grano duro.
One is coarser and used for pasta. The other is 'semola rimacinata' which literally means 'remilled' and therefore, I presume, more suitable for bread. The DOP specification for Pane di Altamura specifies this 'remilled' flour for bread making. Hard to find outside of Italy.
FP
How to Make Pizza Bianca at Home
@rumanddiet
So glad you enjoyed the sicilian.
I'm afraid this is a recipe which I've not tried without a baking stone. The initial heat from the stone contributes a lot to the rise and hence airiness of the crumb. The only possibility I can think of is to place a heavy duty pan of the right size, bottomside up, in the oven and preheat it for about 1/2 an hour and slide the parchment on to the preheated pan. Can't guarantee that will work though because I haven't tried it.
FP
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About Q80 BurgerBelly
Website: http://sliderstation.com
Location: Kuwait
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Favorite foods: Burgers, Burgers, Burgers
Last bite on earth: It would probably be something that killed me, and that would be a burger.
It really depends on the rest of the ingredients. The flaky sweetness could be used to cut the sharpness of aged cheeses as well as blue cheeses. The bun is a part of whole and has to play well in well written taste bud symphony.