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This just in from Michael of the Burger Bus:

"The CB&J now has a new twist. Apricot habanero jelly! Oh yeah, it's on!"

Local Santa Barbaraian here, chiming in. Great concept, great people but unfortunately that ciabatta "bun" really makes for a lack luster burger experience. I hope one day they will get one of the local bakeries to produce an legitimate burger bun as the rest of it is pretty darn good (if ordered med-rare). They also offer some of the better onion rings in town and fried pickles which are hard to come by in these parts.

@jojoprice: Whoops, thanks for the correction! ...I don't know where Illinois came from.

Kenji, if you're still reading the comments on this...

"This is very similar to the gunk that seeps out of the surface of overcooked salmon."

When you did the poached/steamed salmon on ATK, you had white gunk, but made a point to say that it didn't mean the salmon was overcooked. Why the discrepancy? Was that a special case because of the cooking method?

Also, thanks for this and all of your articles on here. They've been great.

glad to see HB in there...i was afriad i was the only one who dug their burger. they get mucho points for using the potato roll too!

Who knows if they really use bacon fat to make theirs, but there is a bacon flavored mayonnaise on the market called Baconnaise. It's been the butt of a running joke on the Daily Show.

You have done humanity a wonderful service!

This post is awesome. You sir are a sandwich engineer!

@NYC Food Guy Believe me, I want Mark to succeed as much as anyone (well maybe not as much as the owners) and I hope that my review will help improve things. However, I think it is fair to hold them to the standard set by White Manna, especially because the restaurants reps go out of their way to reference Manna: http://newyork.grubstreet.com/2009/10/burger_battle_steak_n_shake_st.html

I will also give Mark a second try.

@raven37457 You are right, I should have clarified the burgers to order,I actually meant to link to my original WD of Clark review which would have done so. Here it is:

http://aht.seriouseats.com/archives/2009/07/clark-white-diamond-sliders-hamburgers-new-jersey-nj.html

@tasty trekker Thanks - it is on the radar.

@guttergouret With all due respect, you told us that they rival Kenny's but you didn't tell us why. Is the beef juicier? The bun steamed better? I don't think the fancy ketchup adds much - a properly cooked slider requires nothing in the way of condiments. Regarding the picture of the slider on Always Hungry - the cheese doesn't look melted and the onions look too charred. But to each his own.

I will return to Mark and I hope that they can approach the standard set by the great slider institutions of NJ that I have spent so much time documenting as of late.

I adore soft boiled eggs!! I could eat 10 at a time for sure!

Kenji,

The heat transfer rate/area = (coefficient of thermal conductivity)*(T_bath-T_egg)/distance

The equation is the same regardless of the medium. The dependence on the medium comes from the thermal conductivity coefficient.

Also, I agree with you that we are the only two involved in this conversation right now :)

I may have missed it, but I didn't see any comments about baking "hard boiled" eggs. I didn't think it would work when I saw the article, but just set the raw eggs on middle rack of a cold oven, (they recommend a little foil on the bottom of the oven in case one is cracked and breaks - never had it happen) set oven temp to 325, set timer to 30 min., when timer goes off, drop in very cold water. I've done it several times, worked perfect everytime. Tried pulling some out at 25 min., yolks were not completely set good enough for devilled eggs, but perfect for eating with a little salt and pepper. One complaint about this method is wasting electricity just for a few eggs. I had my potatoes wrapped in foil, some bread rolls rising, and some jalepeno poppers that I bake as an appetizer ready to go in at appropriate times once full temp was reached. Egg salad sandwiches, potato salad, some appetizers, and probably hashbrowns for breakfast in my future. What energy waste?