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A Disappointing Classic at Rick's Drive In and Out in Silver Lake, California
Damon, I have read numerous of your burger reviews and I feel like I gotta say something. I really appreciate how in-depth your reviews and how seriously you take them. At the same time, the places you are going are so obviously mediocre to start that there is really no point in reviewing them. It would be much better if you were going to places that are actually known for having good burgers rather than just going to random hole-in-walls and then finding that, lo and behold, the burger is exactly as average as one would expect from some place nobody has ever heard of.
All I'm saying is, I appreciate the effort you're putting into these reviews, but you would be better served by going to places where at least there is some expectation that there will be a good burger rather than just random junky burger shops. I don't even mind you going to a random place if you at least have heard from some people that it had really good burgers. But just going to any random burger joint really is kind of pointless and a waste of your time and talents.
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Recent Comments | Response to Comments
In Season: Pumpkin
Just so you know, the pumpkin they use for canned pumpkin is not the standard orange pumpkin you think of when you think of pumpkin. Rather, it's something called a Dickinson pumpkin that looks more like a butternut squash. The standard jack-o-lantern pumpkin isn't really made for eating so much...
A Disappointing Classic at Rick's Drive In and Out in Silver Lake, California
Damon, I have read numerous of your burger reviews and I feel like I gotta say something. I really appreciate how in-depth your reviews and how seriously you take them. At the same time, the places you are going are so obviously mediocre to start that there is really no point in reviewing them. It would be much better if you were going to places that are actually known for having good burgers rather than just going to random hole-in-walls and then finding that, lo and behold, the burger is exactly as average as one would expect from some place nobody has ever heard of.
All I'm saying is, I appreciate the effort you're putting into these reviews, but you would be better served by going to places where at least there is some expectation that there will be a good burger rather than just random junky burger shops. I don't even mind you going to a random place if you at least have heard from some people that it had really good burgers. But just going to any random burger joint really is kind of pointless and a waste of your time and talents.
Seriously Delicious Super Bowl Party Giveaway: La Frieda Black Label Burgers
Bu-burger bu-burger bu-burger,
Bu-burger bu-burger bu-burger,
Bu-burger bu-burg,
Bu-burger bu-burg,
Bu-burger bu-burger bu-burger!
Seriously Delicious Holiday Giveaway: Two Peter Luger Steaks
If it comes from a cow, it's my favorite cut!!
Snapshots from the UK: The English Foodstuff Lexicon
Nigella actually means black caraway seed, not black cumin seed...
Burger King Burger Shots
With regards to your definition of slider, you're fighting a losing battle. At this point, most people just use it to refer to mini-burgers. While I understand your desire for purity, I think you have to give up on it...
Burger King's 'Whopper Virgins' Documentary Takes Whoppers to Remote Places
Honestly, what is even offensive about this commercial? I saw it for the first time today and thought it was pretty cool. And, I don't even like Burger King burgers (they're always dry). But I got to give credit to the BK advertising people. Whether it's with the King or this, they make fun commercials. I can't even think of the last McDonald's commercial I thought about...
A Visit to Louis' Lunch, Home of the Hamburger
I just tried it today. This review overall is very accurate.
Of course, it could use some sort of sauce cause it is a little dry and needs something to balance it out with some wetness. But honestly, even just a little more (or even a lot more) salt would greatly improve the burger. I agree that the burger itself was very beefy and tasty but just a little more salt and it would have been twice as good. It was very flat tasting.
Was it the best burger by any means? No, but it was fun to go (although we had to wait literally 50 minutes for our burgers--even though the woman said it would be 20 minutes)...
mike ;-)
Serious Sandwiches: The Aussie Burger
To answer your question, yes, I can assure you there are LOTS of things greater than the breakfast burger...
The Blumenburger — The Most Labor-Intensive Hamburger Ever
Get over to Bartley's (yes, technically in Cambridge, but it counts as a Boston burger!!)
Seriously Delicious Holiday Giveaway: Southside Market Sausage
flannigan's, south FLA
Cook the Book: 'The Bacon Cookbook'
bacon wrapped in bacon wrapped stuffed inside bacon
Seriously Delicious Holiday Giveaway: D'Artagnan Heritage Smoked Ham
gruyere, ham, dijon,
a little Croque,. ya know
Seriously Delicious Holiday Giveaway: Bacon of the Month Club
Crispy, but not crisp beyond all comprehension!
In Season: Pumpkin
weird question, but after carving a pumpkin, how does one prevent blue furry mold from growing inside? i had a lot of hard work go down the drain in a matter of days b/c of that.
In Season: Pumpkin
i am eating one of those spiced pumpkin muffins with pepitas as i type this. I made two dozen over the weekend. They are incredibly tasty.
In Season: Pumpkin
Thanks for all your comments! Using a "regular" pumpkin to make a puree can be difficult and yes, there will be an excess liquid problem. However, I simply reduce the puree (after cleaning, baking, scooping, emuslifying, and straining) by simmering over low heat until the liquid evaporates. After about 30 minutes I achieved my desired consistency. I hope this helps!
In Season: Pumpkin
Pumpkins are for carving and squash is for cooking. I grow both, and I've tried cooking both, and squash is the winner hands down. Hubbard, Bonbon, Butternut and Buttercup are more flavorful, meatier, drier and much less stringy than pumpkin.
Whether you have squash or pumpkin, here's the easiest way to make a nice, thick puree: Put a whole squash or pumpkin in the microwave on high for two minutes to make it easy to cut in half; put both halves cut-side down on a lightly oiled or greased baking sheet; roast at 375 degrees for 20 minutes, then carefully turn the halves cut-side up and continue roasting until a butter knife passes through the flesh like, well, butter; let the squash cool; scoop the flesh into a bowl and mash by hand, with a handheld blender, in a blender or in a food processor.
Line a colander with some cheesecloth or some paper coffee filters, place it in the sink or onto a bowl and pour in the puree; let it drain for about half an hour. Use in any recipe than calls for canned pumpkin.
If you use pumpkin and don't let it drain, or if you boil the pumpkin instead of bake or roast it, you'll have to adjust the recipe to compensate for the extra liquid.
I think it was on an episode of Unwrapped that I learned that almost 90% of the brands of canned pumpkin are actually squash, and that it's not false advertising to put "pumpkin" on the label.
In Season: Pumpkin
I roasted and pureed a pie pumpkin but the texture is much looser than canned pumpkin. Can I still use it in recipes that call for canned pumpkin? Should I adjust the liquid?
A Disappointing Classic at Rick's Drive In and Out in Silver Lake, California
@jenniferann if i weren't already married i'd proposed to you sight unseen... so loved your spirited defense of Rick's... good on ya!
A Disappointing Classic at Rick's Drive In and Out in Silver Lake, California
i don't consider pie 'n burger a "fast food" joint so much as a "historic" diner "institution"... also the burgers are priced in a way that you are paying a premium for the "history" and "reputation" of the place.... again, if i have a quick burger jones and don't want to wait 30 mins to get fed and over pay a little Rick's will still be my Northeast LA choice...
now... is Rick's "destination eating"? no. but yes... i'd rather go to Rick's than drive to Pasadena for Pie 'n Burger... for me Rick's has a warm place in my heart right there with my favorite Santa Monica drive-up, greasy spoon, Big Jo's (on Broadway @ 20th)... with the qualification that they are both my favorite examples of a certain genre of california burger within a certain price range.
A Disappointing Classic at Rick's Drive In and Out in Silver Lake, California
@HerbyN - No need to qualify. You are always allowed to take my opinions to heart. In fact, you are one of the readers I expected to hear from on this one. I just can't get there with Rick's. It's just ordinary to me. Do you really consider it the best? Better than Pie 'n Burger?
A Disappointing Classic at Rick's Drive In and Out in Silver Lake, California
just caught up with this review... i am loathe to take someone's subjective opinion to heart as i am a big believer in "different strokes for different folks"... but that said... DUUUUDE!.... rick's has got to be my favorite example of the "traditional classic california diner" burger... i just have to agree to disagree with you my friend... Rick's rocks!
p.s. and i dig the fries too.. what they lack in in-n-out fresh cut bona fides freshness, they make up for in volume... yes please... though i admit that i do take them home sometimes and give them a good shake of season salt...
A Disappointing Classic at Rick's Drive In and Out in Silver Lake, California
one thing in your review really jumped out at me.
your local von's?
things really have changed.
a to the pt, 2 to the 01 4 EVAH BITCHES!
i worry i've lowered the level of discourse with my nostalgic shout-out.
serious eaters eat seriously.
A Disappointing Classic at Rick's Drive In and Out in Silver Lake, California
we just have different ideas of what a burger from a place like Rick's should be. can't we just agree to disagree? i'm sorry that i think it's really weird to try and request a medium-rare hamburger from a fast food place - whether it be from innout or mcdonalds. that's just how myself and people i hang with feel. we can all feel differently, yes? i was just putting my opinion out there - isn't that what comments are for? anyway, i am a burger lover and i love rick's. that's all i guess i should've said - and thus avoided any debate about burger rights :)
it is an interesting point though as far as a reviewing philosophy is concerned. i'm curious: do you adjust your scale depending on the kind of place you go to? or do you uphold all places to the same standard - a taco stand to the same as a five star restaurant? i suppose reviewers all approach that dilemma differently - what is your approach?
A Disappointing Classic at Rick's Drive In and Out in Silver Lake, California
I just gotta say as a long time reader I'm surprised at the controversy around this review. I'm not sure I understand film_score's comment -- at all. "It would be much better if you were going to places that are actually known for having good burgers rather than just going to random hole-in-walls..." Um... duh. That's like criticizing wikipedia for having an entry on a subject you don't know about. What I love about Damon's AHT is that he's going to places we often haven't heard of. Would anyone watch Andrew Zimmern if he went to Marie Calendar's, Denny's or any other number of known food joints? One of the great pleasures in life is discovering new foods and new places for food. Damon, please don't go "to places where at least there is some expectation that there will be a good burger" because we can get that perspective anywhere. Let's face it, you're a burger guru and I for one never paid much attention to hamburgers until I discovered your blog. Thank you.
And as far as the whole ordering medium rare at a "fast food" place controversy is concerned, I don't see the point. If you like your food prepared a certain way you should ask for it. Can anyone say "animal style", "flying dutchman" or "well done fries"? Last I checked In N Out is considered fast food. Your first blog was on Bill's Burgers - a hole in the wall burger stand in Van Nuys where I've now visited on several occasions and Bill has never shrugged off a request for a medium rare burger. Some places accommodate and others don't and that's a sizable factor in where I spend my hard earned $$.
A Disappointing Classic at Rick's Drive In and Out in Silver Lake, California
Hmm,I thought this would be a bit of a controversial review.
Ok - first off, thanks to everyone for the input. I am always interested to hear what the Serious Eaters have to say even if it doesn't come down in my favor (of course, I love the love the most).
@jkdrummer - good call. More heat would have definitely helped these burgers.
@ratbuddy - the doble definitely has a Big Mac look, but I'd say Rick's has less of the sweet notes of the McD's version.
@KingBoo - Indeed! We're I sort through the mediocrity here in LA and sometimes I can still be surprised how many places just don't get it.
@film_score - First off, thanks for being complimentary and constructive with your criticism. If I'm gonna get criticized, that's the best kind. As for your concerns... Well, some of the comments have addressed your suggestions in a manner that I would echo. Rick's wasn't random. Truth be told... almost none of my reviews are. That said, I do let serendipity step in between me and review from time to time. With respect to the burgers I choose to review - this is a bit up for debate. Nick Solares and I have talked about this a lot as we both will often get comments saying that our choice of review is unjustified. At some level, we both feel that if a burger is served, it merits a review. We do - of course - like to curate our meal choices so some thought will always go into it. In any case, I encourage you to look through the reviews over the past (gulp) almost a year and I bet you find a lot of delicious burgers to choose from.
@iheartcheese - yes, I agree. I think the point was addressed in the piece. Thanks for the support.
@Burger365 - Nice heads up. I probably should have mentioned this is in the review, but yes MR is a choice at many "fast food" locations. In fact, I bet a lot of us would enjoy more of our burgers if we defied the expectation of many of the places and made a temperature order.
@daemon - Nicely put... And great screen name!
@stewmeat - Thanks for having my back. I have received numerous calls for a Rick's review and - Darn tootin' - any place that makes me a hamburger is open to my criticism.
@jenniferann - I get your loyalty and lowered expectations about 'fast food' - but I don't get the "seems pretty silly to me" about asking for a temperature order at a fast food place (unless you are making the e. coli argument). You questioned my judgment about how I was reviewing this place based on the assumption that you couldn't make a temperature request at in-n-out and then, when you found out you could, you said it was irrelevant. Hmm?
Anyway - I am always open criticism and I appreciate the your dissenting voice and all the voices here at AHT.
A Disappointing Classic at Rick's Drive In and Out in Silver Lake, California
personally, having lived in the area for years and been to Rick's many many times, I classify it as fast food - and so does everyone I know. i'm sure we all have different definitions of that, but Rick's definitely fits mine. I hold it in the same regard as innout, fatburger, the hat, etc. and of all those, it is my favorite. it doesn't have to be yours, of course. but i will say, although apparently you can request your cooking temp at innout, that seems pretty silly to me at a fast food place. it's just not what i expect from something like that. most people i know have different standards for a small drive-thru than for a fancy restaurant. but that's just me. of course they are open to criticism, i just think that the standards to which they were being held felt inappropriate for the kind of place it is. but again, it's just my opinion. i will continue to enjoy it's greasy goodness :)
A Disappointing Classic at Rick's Drive In and Out in Silver Lake, California
uh people, if you read the article you will see this line: "Rick’s is a restaurant—or should I say small chain—that has a developed a loving and loyal following through its many years. In fact, I’ve even received emails asking for a little coverage of this classic drive-in."
As you can tell by the article itself, Damon reviewed this place because everyone kept telling him how awesome it was. WTF do you people expect? Also this place is a drive-in which I do not equate with fast food, you may get the food fast but that doesn't make it a McD's. You people need to lighten up a bit, if a place makes a burger they are open to criticism.
A Disappointing Classic at Rick's Drive In and Out in Silver Lake, California
I like the fact that Damon visits burger shops with a wide variety of styles/price ranges. Look at the little sum-up table up top, below the first set of pics.
"Prices: 1/4-pound cheeseburger, $3.49"
That sets my expectations at fast-food quality. My expectations were met, and Damon got what he paid for. Good review, and I'd buy one of those $5 1/2 lb'ers.
A Disappointing Classic at Rick's Drive In and Out in Silver Lake, California
"i could be mistaken, but i'm pretty sure you can't request medium rare at in-n-out or fatburger, why expect it here? "
jenniferann you are mistaken. You can most definitely order your burger medium-rare at In-N-Out, even shows up on your receipt.
A Disappointing Classic at Rick's Drive In and Out in Silver Lake, California
I don't understand... wasn't that the whole intro and main point of this post-- that he had heard that it had really good burgers???
And I for one am surprised to hear that it was a let down-- people go nuts for this place. My expectations were much higher than those of a standard "fast food" burger, so I'm happy to have fair warning-- thanks!
Burger King's 'Whopper Virgins' Documentary Takes Whoppers to Remote Places
If you were in Chiang Mai, trust that the last thing you may want would be Burger King...which they do actually have in the city of Chiang Mai !!! They have the best Northern Style Thai food in the country.
__
http://loadingvault.com
A Visit to Louis' Lunch, Home of the Hamburger
I guess I can stick with medium just to savor the flavor
A Visit to Louis' Lunch, Home of the Hamburger
@CrazyMarine I don't think it will be too crowded mid afternoon. I don't think that they will have a problem cooking the burger beyond medium but I have to ask why you would want it that way. it is a very lean mix and the more you cook the more dried out it will be.
A Visit to Louis' Lunch, Home of the Hamburger
I am heading there tomorrow for the first time, prob get there like 3pm. Is it usually really busy at that time? Can I get the burger cooked beyond medium or do they frown upon that like they frown upon ketchup and french fries and buns and any other normal thing?
Burger King Burger Shots
How are they with cheese? 1 slice of cheese could cover four patties:)
Burger King Burger Shots
We've had these in Puerto Rico for a little over a year. They are called Burger Buddies, we also have Breakfast Buddies. There is one difference with the burgers: Instead of pickles, they make them with onions down here. As for the breakfast ones, you can choose from three kinds: sausage, bacon and ham. I love the suasage ones :)
Seriously Delicious Super Bowl Party Giveaway: La Frieda Black Label Burgers
Congrats to qwill. Winner has been notified by email and will also appear on our Contest Winners page. Thanks to everyone who entered a burger limerick!
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Just so you know, the pumpkin they use for canned pumpkin is not the standard orange pumpkin you think of when you think of pumpkin. Rather, it's something called a Dickinson pumpkin that looks more like a butternut squash. The standard jack-o-lantern pumpkin isn't really made for eating so much...