UnasBravas’s Profile

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From A Hamburger Today

AHT Poll: What's Your Favorite Mass Market Burger Chain?

Couldn't vote in good conscience because Whataburger isn't there (which makes sense, it's a regional chain.)

From Recipes

French in a Flash: Rustic Roast Duck with New Potatoes, Sugar Snaps, and Spring Onions

This was just fantastic to read. I bet it'll be even better to read. Thanks so much.

From Serious Eats

That's Nuts: Is Kung Pao Chicken Authentic?

Authenticity bores me. I enjoy things that taste good and use their ingredients properly.

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Recent Comments | Response to Comments

From A Hamburger Today

AHT Poll: What's Your Favorite Mass Market Burger Chain?

Couldn't vote in good conscience because Whataburger isn't there (which makes sense, it's a regional chain.)

From Recipes

French in a Flash: Rustic Roast Duck with New Potatoes, Sugar Snaps, and Spring Onions

This was just fantastic to read. I bet it'll be even better to read. Thanks so much.

From Serious Eats

That's Nuts: Is Kung Pao Chicken Authentic?

Authenticity bores me. I enjoy things that taste good and use their ingredients properly.

From Serious Eats

Cook the Book: The Southern Italian Table

Pancotto, the bread soup of Puglia (Apulia.) Bread stewed with tomatoes, green veg and, of course, lots of garlic, olive oil and chili.

From A Hamburger Today

Substandard Sliders at Fern's White Diamond and Better Burger in New Jersey

Looks awful, that slider from White Diamond. The beef looks like it's been cut into a flower shape and left in a pit of lukewarm fat for a week.

From A Hamburger Today

AHT Poll: How Do You Like Your Buns Done?

A very, very small amount of toasting. Do we count the oil used by fast food chains? Coz, to be honest, I love that shit.

From A Hamburger Today

Burger from Standard Tap in Philadelphia

The onions look ridiculous. Didn't they overpower it?

From A Hamburger Today

Chart of Big Burgers from Chain Restaurants

Excuse my ignorance, but the agencies who came up with these... did they develop the recipe, or do the restaurants bring them the recipe and tell them to promote it? How does this work, exactly?

From A Hamburger Today

Sneak Peek: Bill's Bar and Burger, Meatpacking District, NYC

Can someone explain exactly how smash grilling works? It seems to be very popular. I see it was described as what Steak & Shake do... I'm really not a fan of Steak & Shake, as I find their product to be too greasy.

From A Hamburger Today

McDonald's Coming to the Louvre Next Month

It's so weird. French people stereotypically are said to hate McDonalds but I have never seen so many McDonalds in one small urban area as I have in Nantes.

From A Hamburger Today

One of L.A.'s Best Burgers at Rustic Canyon in Santa Monica

This is the best write-up I've seen on here in weeks. Great work - and what looks like a great burger. Twice-fried fries look awesome too.

From A Hamburger Today

J. G. Melon

The bacon coming in 'shards' is a really good idea. I'm surprised more places don't do it.

From A Hamburger Today

Burger Nirvana at David Burke's Primehouse in Chicago

Truffle fries, give me strength.

Burger looks awesome, though. I don't think I've ever seen a 40-day aged burger.

Almost got through a whole review without a ketchup jab, maybe next time :)

From A Hamburger Today

The 'Hamburger' Was Not Invented in Athens, Texas

Excellent work, particularly regarding a Texas food museum - something long overdue.

From A Hamburger Today

Grilled: Daniel Zemans, Chicago Correspondent

Oh great! Another ketchup snob. Enjoy your blue cheese with a bit of beef underneath.

From A Hamburger Today

Sneak Peek: Bill's Bar and Burger, Meatpacking District, NYC

OK, this Bostonian be in the Meatpacking District/Chelsea for one afternoon next weekend, and cannot decide whether to go to Bill's or Shake Shack for a burger.

I'm leaning toward SS. Anybody want to convince me otherwise?

Thanks!

From A Hamburger Today

Burger from Standard Tap in Philadelphia

@bjb39: Thanks for the recs! As for who recommended Standard Tap, quite a few people here and here.

From A Hamburger Today

Burger from Standard Tap in Philadelphia

From my experience (I was a 5-year Philly resident), there are only 3 really good burgers in the city

1. Sabrina's Cafe (910 Christian St.)
2. Caribou Cafe (1126 Walnut St.)
3. Triumph Brewing Company (117 Chestnut St.)

I don't know who told you that you'd get a good burger at Standard Tap... that place has an OK beer selection (better off at The Foodery around the corner), and the food is pretty average.

From Serious Eats

Cook the Book: The Southern Italian Table

Thank you for participating, and congratulations to our winners:

Runningwithbeaters
kombodian
sugarpaws
williaka
eqsachs

Winners have been notified by email and also appear on our Contest Winners page.

From Serious Eats

Cook the Book: The Southern Italian Table

It's a tie between pasta with lentils and minestrone

From Serious Eats

Cook the Book: The Southern Italian Table

Pasta with bacon, garlic, red pepper flakes in a light tomato sauce.

From Serious Eats

Cook the Book: The Southern Italian Table

My cheap Italian meal is spaghetti and meatballs with garlic and parmesan cheese. garrettsambo@aol.com

From Serious Eats

Cook the Book: The Southern Italian Table

Spaghetti with cheap spaghetti sauce and parmesan cheese.

From Serious Eats

Cook the Book: The Southern Italian Table

Angel hair pasta with olive oil, garlic, salt and pepper would be my choice. Adding cheese would be optional.

From Serious Eats

Cook the Book: The Southern Italian Table

The classic is my favorite Pasta with fresh Parmesan, olive oil, garlic, salt and pepper.

From Serious Eats

Cook the Book: The Southern Italian Table

I like Spaghetti with garlic, butter and parmesan!

From Serious Eats

Cook the Book: The Southern Italian Table

Sauce from homegrown tomatoes, with pasta, and vegetables from the garden!

From Serious Eats

Cook the Book: The Southern Italian Table

Ahhh, so many things to choose from, and economical too! I am going to go with Pasta Puttanesca, the spices and the anchovies really knock me out. I love to add extra cheese to it also, and serve it with nice crusty bread!

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