yogood2go - you're dead on - BUT I can't complain that folks still obsess for the CB, even though the burger left the house for the Crow a few years back. I have to get one every time I am down there...and laugh at the lines for the CB.
BONUS HISTORY LESSON!
Madonna's video for 'Bad Girl' also filmed here!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Dripping Springs, I dream.
The meat brought to the city,
For Urban Cowboys.
@ carriebwc "amuses me how nyc has become seemingly obsessed with bbq"...it comes down to economics, bbq is made from the cheapest cuts of meats that these dudes can rip yuppies off for. its like the pork belly and the offal trends of years past.
dude -
you left off fette sau in williamsburg and dinosaur in harlem you Manhattan elitist snob. Both are easier to get to then Daisy Mae's - they well as may be in Jersey.
I just have to comment on cabbies being from "somewhere else." I don't think having a cabbie that is born "somewhere else" but has decided to start a new life in New York, rather than a cabbie that was born in the metropolitan area, makes it any less of an "authentic" New York experience. I'm rather proud of New York's diversity and I think the resulting cultural richness is something that can and does draw tourists. I find New York's diversity to be "magical." As for Kenny, I am torn on whether it is worth the rudeness to try his food.
hey, everyone, kenny is doing a reading of his new book tomorrow evening at the strand.
So basiclly youre saying "i knew he was rude but OMG he was rude!!!!" Get a grip. From what Ive read and the movie and everyones thoughts on the man i dont think he would refer to himself as a professional. The restaurant is his life. He does what he wants.
Sorry, guys: you missed the boat on this one. I've been consuming burgers in NYC for 57 years and the best (most CONSISTENTLY best) I've encountered are served at the Riviera Cafe on Sheridan Square in Manhattan. I believe they're grilled as opposed to griddled, but...who cares? Good is good.
Summerfield - Oh yes, Miller's is in the book. I love that place.
Awww...ain't dat nice? Anyway...
@Hamburger America: Has any one of the thousands of burgers you've eaten in the last seven years been a burger from Miller's Bar in Dearborn, MI?
Hey All - Kenji and I have made up, so no more nasty blogging please. We are both professionals and shouldn't be taken so seriously in the comments. And are getting a burger together soon (though not a Bistro Burger).
I want a hotdog, a hamburger, two slices of pizza, and, uh, a big bowl of Chinese-Cantonese-American lobster chow mein with crunchy noodles - and rice. If I moved back to NY I'd have to spend three hours a day on a Nordic Trac.
@kenjialtci: you're right, those weird top-split buns have got to go. What are people thinking?
I've posted about this numerous times. Gray's Papaya, Papaya King, most of the "Papaya" knockoffs, and Katz's use the same recipe Sabrett natural casing dog. Gray's and Papaya King use the 10 to a lb, while Katz's uses a slightly larger dog. I know distributors as well as the person in charge of private label at Marathon Enterprises who have confirmed this information. Anyone who says that their dogs are made to a special recipe or "made just for them" is lying.
@summerfield
Wow - that's about 50 cents a dog. Not bad! Too bad the kraut doesn't come free too.
Now I just need to find a place to source regular hot dog buns instead of the weird top-split ones we have here.
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