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The Burger Lab's Top Ten Tips for Making Better Burgers
So I know I'm coming very late to this conversation, but I heard once that the fat from the cheese on the top of a burger and a smear of mayo/special sauce on the bun on the bottom of the burger act like a seal to protect the bun from disintegrating from the juice of the burger. Is that pure myth, or is there any truth to it?
AHT Giveaway: Case of Pat La Frieda Burgers
The Mushroom Swiss Burger @ Buckley's Great Steaks in Merrimack, NH. Quality that's worth the trip.
10 Burgers in One Night at the 2010 Boston Burger Bash
I personally thought that the Bristol Lounge burger was crazy rich with that béarnaise sauce, too rich for my blood. Then again, that might have been because it was burger number 8 for me and I was struggling at that point.
That said, the best part of it for me was that there was no burger that stood out as bad. I thought they were all very good and it was tough picking a top 3.
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Fresh white bread from England. Seriously, I don't know whether there's a significant difference in the water, the flour, the way the flour is treated or what, but it just isn't the same. After that, it's hard to compete with a nice, fresh baguette.