Serious Eats - seriouseats.com

There are two ways to look at it. In it's traditional sense, the toppings merely compliment the crust and elevate it into something that is greater than the parts. On the other hand, those that favor more toppings see the crust as a vehicle that delivers whatever they wish to have, leftover dinner included. There are crust centric pizza eaters and there are toppings centric pizza eaters. You just happen to be a crust centric pizza eater.

Sorry guys but you have a serious flaw in your scoring. You decided on a straight average method then you come to the meat department and decided to double up? You gotta be consistent in your methodology. I suggest you apply a weighted average method and run it again. I must remind you that being American is also about accessability. In this case affordability. Price might not be extremely important for New Yorker, but it is elsewhere.

The one challenge I have with any home method is to have the so called leopard spots on the pizza. I have only been able to do so with an 800 degree Valoriani wood oven. Anything less than 800 degrees and it's plain browning. It seems that no matter what you do to the dough recipe, the temperature remains a critical component of the final outcome.

This recipe looks very similar to a recipe I had submitted to allrecipes.com 2 years back. Take a look
http://allrecipes.com//Recipe/chorizo-burger/Detail.aspx

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.

Apparently the first International outpost for the Shack is slated to open in Kuwait. I wonder how they will manage such a huge leap.

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.

Is this a salad with some beef topping ?

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 !

Let's try to put this down in the context of calories given away.

It does'nt even look good !! I can't imagine a good tasting ugly burger.

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.

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.