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Dear AHT: Sick of Undercooked Burgers
Looks from the poll like the medium-or-more vote only has slightest of margins (51 to 49 right now). Also, I imagine that people who want a medium burger (I'm on the MR/MED line) will not be made squeamish by seeing a picture of one that is medium-rare so I don't know how useful it is to lump them in with the well-doners.
Here in Toronto it is a battle against regulations, servers, and proprietors to get a less-than-well burger so it is always good to see photographic evidence when restaurants are (safely) serving burgers the way I like them. You can always ask for a more well-done burger.
Thanks for the great work.
The Burger Lab: The Fake Shack
Nice article, Kenji. I've tried roughly the same thing with a cast iron skillet and found that I got a good combination of sticking for crust and release for flipping.
Only problem is that Martin's won't ship their potato rolls to Canada. Do you (or any fellow commentors) know of a Canadian equivalent?
Data Visualization: Distances to Nearest McDonald's
Is Montpelier, VT still without a McDs? For a while it was the only state capital without one and that made for a great trivia question.
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About foodwithlegs
Website: http://www.foodwithlegs.com
Location: Toronto
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Thanks for the post, Kenji. I often have my stock heated because I'm boosting its flavour with the offcuts from other risotto ingredients (mushrooms stems, onion skins, etc.) any reason not to pour hot stock on the raw rice?
Also, and I know this is sacrilege for some, but any tips for adapting the recipe for the microwave?