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Cook the Book: Easy Gluten-Free Baking
My all time favorite is a lemon square I first tasted at Olive & Gourmando in Montreal. It was so lemony, and not too tart. That started my adventure to really bake, and I always over-lemonize it.
The Serious Eats Ginger Beer Taste Test
The only kind I can get here after looking hard is Goya’s. It is pretty gingery, and I will cough if not careful. Sometimes a whiff is enough to make me sneeze. If it were a bit less sweet, I think I wouldn’t mind either.
Snapshots from Asia: I’d Like a Michael Jackson, Please
Never thought about cook-yourself-grass-jelly. I only see it in jelly form canned here (as a giant jelly cylinder, in its unsweetened liquid) or in the drink aisle.
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How to Make Vietnamese Beef Broth, Part Two: The Phở-low Up
Posted by Chichi Wang, October 23, 2009 at 2:30 PM
Phở Đuôi Bò (Vietnamese Noodle Soup with Oxtail)
Posted by Tam Ngo, October 21, 2009 at 11:15 AM
The Burger Lab: The Fake Shack
Posted by J. Kenji Lopez-Alt, October 16, 2009 at 9:30 AM
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Recent Comments | Response to Comments
The AHT Guide to Hamburger and Cheeseburger Styles
So ossum to read about this diversity.
Cook the Book: Easy Gluten-Free Baking
My all time favorite is a lemon square I first tasted at Olive & Gourmando in Montreal. It was so lemony, and not too tart. That started my adventure to really bake, and I always over-lemonize it.
The Serious Eats Ginger Beer Taste Test
The only kind I can get here after looking hard is Goya’s. It is pretty gingery, and I will cough if not careful. Sometimes a whiff is enough to make me sneeze. If it were a bit less sweet, I think I wouldn’t mind either.
Snapshots from Asia: I’d Like a Michael Jackson, Please
Never thought about cook-yourself-grass-jelly. I only see it in jelly form canned here (as a giant jelly cylinder, in its unsweetened liquid) or in the drink aisle.
Served: Goodbye Waiting Tables, Goodbye NYC, Goodbye Served
Good luck ^_^ Maybe you can start a new series as learning-the-ropes-of-restaurant-management.
Should Fast Food Chains Give Kids Toys?
I remember growing up and being really happy to sometimes get a toy from my fast food meal. I really miss those Mario-themed toys from McDonald's! So I can tell from personal experience that the toys did made me want to go. And we'd go once in a while.
To state that it is the parents' responsibility to choose where to eat is too obvious considering the SE audience. There are families out there that just don't have the time/privilege/knowledge/understanding to fend for themselves. I'd like to draw a comparison with the recent credit crunch where creditors were lending money to people who normally shouldn't be able to get one. Some things may be common sense to some, but not to others.
Mike and Patty's in Boston: Serious Breakfast (and Sandwiches) from a Seriously Tiny Kitchen
^_^ I loved that first paragraph. Oh do I wish there were more neighbourhood eateries.
In Videos: Michael Pollan on 'The Colbert Report'
Just watched this last night, and I must say I was disappointed. In my opinion, Pollan didn’t get his point across well. I suppose it must not be easy to be interviewed by Colbert, who wasn’t serious.
And I don’t know. Maybe it sounds a bit patronizing on a show like this?
I also didn’t see Pollan take a sip. I wished he did. Once in a while, it’s fine. But it’d probably clash with the reason he was on the show.
Served: The Ballsy Waitress
I once went out for lunch with co-workers, and got carded by the hostess. Then her boss who was nearby explained that next time if she were to card anyone, it would have to apply to the entire group as to not single one person out. Pretty funny.
Hard to blame her as I look young ^_^, although I was probably older than her.
Blogwatch: Chocolate Pasta
A bummer one has to sign-up to a mailing list for the recipe...
Goi Buoi (Vietnamese Pomelo Salad)
Such nice photos. I love it when the contributors take photos of the dish they write about.
Dinner Tonight: Seared Tuna with Pepper and Soy-Mustard Sauce
But Sichuan peppercorns’ numbing effect makes it so much different from black pepper. But in a pinch, I guess.
Bay Area Eats: Wuji Ma La Hot Pot
;_; I was hoping for a recipe too.
Cook the Book: 'The Great Wings Book'
Something spicy ^_^
Cook the Book: 'Into the Vietnamese Kitchen'
Try to make my first veal stock!
Dear Serious Eats: 'Enough with the Damn Year-End Reviews!'
I have achieved non-RSS reader zen and visit SE at least twice a day. ^_^
How was your (wedding) food?
Most weddings I've attended have been Asian weddings, which tend to get organized at a Chinese restaurant. They have special menus for that, and one orders by the round table (around 10 people per table). The first few times, one gets to eat supposedly good Chinese food (Cantonese style), but it gets very repetitive. There is a lot of food though, which includes expensive items that people don't eat every day such as shark's fin soup, lobster, and abalone.
The cakes never wow me.
Is there a "cooking gene?" What (and when) makes a cook tick?
Most folks in my family aren't into cooking at all. I do have a few uncles who love to eat a lot, but not to the point of stepping into the kitchen.
I've always loved to eat and discover new things. Being curious, I had to know how things worked, and eventually how good food was made. This passion permeates into my other interests such as sustainability, the environment, science, economics, humans. Everything seem connected through food. So fascinating.
But it was only in the last few years that I actually took the initiative to really cook. And of course, I regret not having started earlier.
Do Apples Make You Hungrier?
Eh, I don’t feel any hungrier after eating an apple. Though eating lots of fruits is a good side effect.
Have a Chinatown Thanksgiving With a Turkey from Roasted Delights [Update: no longer open]
Wo, ossum! From the first photo, it does look very duck-ish.
Why don't professional chefs use a garlic press?
I use a knife. For a few cloves, it doesn’t take that long. I also enjoy holding a knife ^_^
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.
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/
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.
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. :)
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.
The AHT Guide to Hamburger and Cheeseburger Styles
@Adam what type of camera are you using??? These pics are awesome!
The AHT Guide to Hamburger and Cheeseburger Styles
What about the 30's style? did I miss that?
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.
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.
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.
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.
The Serious Eats Ginger Beer Taste Test
Hey, if you have gotten over your ginger beer shell shock and decide to do another review, please include Jamaca's Finest Ginger Beer from the Natrona Bottling Company. I think it's far better than those citrus-y, honey, pineapple-y, fruity, too-sweet, brew-y beverages you have tried.
Cheers!
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
The AHT Guide to Hamburger and Cheeseburger Styles
Amazing post Adam...you are truly a Burger King. Very well done and informative stuff.
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.
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.
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.
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.
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 ?
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......
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
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.
The AHT Guide to Hamburger and Cheeseburger Styles
Impressive list and great photos. Well done.
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.
The AHT Guide to Hamburger and Cheeseburger Styles
Awesome post! You could make an argument for a general category of "ethnic" burgers. I've seen the good ole American burger re-purposed in many an ethnic restaurant, adding elements of different cuisines to make the burger more exotic. Off the top of my head, Cuban burgers, Korean burgers, Tuscan burgers, Mexican... Thai... Jamaican... ad infinitum!
Recent Posts
Zelnox hasn't written a post yet.
Recent Favorites
How to Make Vietnamese Beef Broth, Part Two: The Phở-low Up
Posted by Chichi Wang, October 23, 2009 at 2:30 PM
Phở Đuôi Bò (Vietnamese Noodle Soup with Oxtail)
Posted by Tam Ngo, October 21, 2009 at 11:15 AM
The Burger Lab: The Fake Shack
Posted by J. Kenji Lopez-Alt, October 16, 2009 at 9:30 AM
The AHT Guide to Hamburger and Cheeseburger Styles
Posted by Adam Kuban, September 18, 2009 at 9:55 AM
Seriously Asian: The Passing Through Technique
Posted by Chichi Wang, August 28, 2009 at 3:30 PM
Dinner Tonight: Alice Waters's Carrot Soup
Posted by Nick Kindelsperger, August 26, 2009 at 4:15 PM
Gluten-Free Tuesday: If It Doesn't Have Gluten in It, I'm Eating It
Posted by glutenfreegirl, August 25, 2009 at 2:30 PM
Seriously Asian: Searching for the Perfect Wok
Posted by Chichi Wang, August 21, 2009 at 3:45 PM
Video: Brooklyn's Cool New Backyard Farms
Posted by Erin Zimmer, August 17, 2009 at 12:00 PM
Seriously Asian: The Magic of Miso Marination
Posted by Chichi Wang, August 14, 2009 at 3:00 PM
Sunday Brunch: Blackberry Cobbler
Posted by Robin Bellinger, August 16, 2009 at 6:00 AM
Video: Squirrel Gets Head Stuck in Yogurt Cup
Posted by Adam Kuban, July 11, 2009 at 4:00 PM
Cook the Book: Easy Gluten-Free Baking
Posted by Caroline Russock, August 10, 2009 at 5:30 PM
Serious Eats Presents 'The Greenmarket: One Farmer's Story'
Posted by Ed Levine, August 11, 2009 at 7:30 AM
Serious Green: 10 Cheap & Green Kitchen Tips
Posted by tressa eaton, August 4, 2009 at 2:25 PM
Serious Cocktails: Keeping Cool with Swizzles, Juleps, and More
Posted by Paul Clarke, July 29, 2009 at 4:45 PM
The Serious Eats Ginger Beer Taste Test
Posted by tressa eaton, July 14, 2009 at 9:00 AM
Meat Lite: Bulgur 'Risotto' with Roasted Asparagus
Posted by Joy Manning, June 2, 2009 at 11:15 AM
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So ossum to read about this diversity.