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From A Hamburger Today

The Burger Lab: What's The Best Bun For My Burger?

I actually like the Associated Brand (it's the squishiest), but I'll go along with pretty much everything the SE team found here. The one regret I have about squishy buns -- the only one -- is that the bottom bun absorbs 100% of the burger's weigh and almost all its fat / juice flow; why is it usually 33% of the total bun then? In some of these it might be 25%. Look at the pictures. The key is to get a squishy bun and slice it 50/50. It makes a huge difference.

From A Hamburger Today

The Burger Lab: How to Shape a Burger For Grilling or Broiling

The picture above is so beautiful that I just saved it to my permanent picture collection -- right alongside January Jones.

From Slice

[ DO NOT PUBLISH ] Roberta's the 'Best Naples-Style Pizza'? Really, Village Voice?

I like Roberta's because it's not a Naples-style pizza. The crust has heft and substance without being doughy, and it can support itself rather than just turning into a revolting mass of wet dough at the center. Also, the lunch pie at Roberta's is magnificent -- more of a bread than a pizza, but so what? It's what Co should have been like.

From A Hamburger Today

New White Diamond Now Open in Rahway, New Jersey (And Another To Reopen)

Jesus Christ! This is some of the best news I've heard in years! 2009 will go down as an Annus Mirabillis for hamburgers.

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In-N-Out vs. Five Guys vs. Shake Shack: The First Bi-Coastal Side-By-Side Taste Test

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From A Hamburger Today

The Burger Lab: What's The Best Bun For My Burger?

I actually like the Associated Brand (it's the squishiest), but I'll go along with pretty much everything the SE team found here. The one regret I have about squishy buns -- the only one -- is that the bottom bun absorbs 100% of the burger's weigh and almost all its fat / juice flow; why is it usually 33% of the total bun then? In some of these it might be 25%. Look at the pictures. The key is to get a squishy bun and slice it 50/50. It makes a huge difference.

From A Hamburger Today

The Burger Lab: How to Shape a Burger For Grilling or Broiling

The picture above is so beautiful that I just saved it to my permanent picture collection -- right alongside January Jones.

From Slice

[ DO NOT PUBLISH ] Roberta's the 'Best Naples-Style Pizza'? Really, Village Voice?

I like Roberta's because it's not a Naples-style pizza. The crust has heft and substance without being doughy, and it can support itself rather than just turning into a revolting mass of wet dough at the center. Also, the lunch pie at Roberta's is magnificent -- more of a bread than a pizza, but so what? It's what Co should have been like.

From A Hamburger Today

New White Diamond Now Open in Rahway, New Jersey (And Another To Reopen)

Jesus Christ! This is some of the best news I've heard in years! 2009 will go down as an Annus Mirabillis for hamburgers.

From Recipes

The Secret Ingredient (Liquid Smoke): Smoky Bison Sandwiches

Liquid smoke is one of the most revolting substances known to man, and anathema to any real cook.

From A Hamburger Today

Top 5: Nick Solares' Favorite Burgers in New York City

On the whole I agree with this list, except for JG Melon, which is actually a pretty poor product. Nick has a sentimental spot for old time places the same way I do but I don't think their burger can compete with the ones he lists. (Nor for that matter can PJ Clark's, Molly's, Donovan's, etc.)

From A Hamburger Today

Top 5: Nick Solares' Favorite Burgers in New York City

I think Nick needs to get to the little owl. Joey will make him the rare burger he loves this time. I'd also be interested in seeing if Bill's makes the list, either with the standard Bill's burger or the Fatcat, which I got to try yesterday and which was sort of an overwhelming experience.

From A Hamburger Today

Schoop's: My Most Craved Burger Near Chicago

This hideous, bukake-like photo doesn't begin to do justice to Schoop's. Please put one that doesn't have all that revolting garbage on top. Thanks!

From A Hamburger Today

A Different Kind of Slider at White Rose System in Highland Park, New Jersey

It's called "system" as an allusion to the White Castle System, which all these places were ripoffs of. White Castle was the first chain restaurant, and the idea of a "system" was so novel that they (and their imitators) boasted about it.

From Serious Eats: New York

Locanda Verde: The Best Breakfast in New York?

Why doesn't he make some bacon or pancetta? Those muffins are for women. Make a frittata di pasta or something with some balls, at least!

From Serious Eats: New York

Artisan Scrapple at Williamsburg's Egg

I have it in the works! But you don't need to like the creamy interior...I am a lifelong scrapple enthusiast and never want any bit of it to be creamy. I press it flat in the pan and Egg should too. At the very least it should be firm throughout. Nobody wants creamy pork liver.

From Serious Eats

Behind the Scenes Look at Smith and Wollensky's Prime Rib

This is a great post about a mediocre meal...I had that steak the other night, and it's that's prime, I'll eat my hat. To be fair, I hate prime rib so you can't go by me, but I didn't taste any aging at all, either. Nice photography though.

From A Hamburger Today

Secrets of Minetta Tavern's Black Label Burger

I am agog at the greatness of this feature. Nick may just have graduated from being a mere "Cutlet Cadet" and into a true colleague and brother in burgerdom. I hereby do admit English Nick Solares into the Brethren of Burgertude, with all rights and privilges thereunto! Great work, Nick. This is a a classic.

From Serious Eats

David Chang Character Approved Award Video: Food Is 'Life and Death For Me'

Did anybody notice that when he talks about his burns, he doesn't actually have any?

From A Hamburger Today

Top Ten 'Hamburgers That Matter for New York City'

Stand is much better than BRGR...and Stand wasn't good enough to make the list. There are almost no grilled burgers on the ist -- although the Number One burger is a grilled one, strangely enough. I can't figure it out.

From Slice

Josh Ozersky on 'Nightline': 'Fancy Burgers Are Cheaper Than Pizza'

I think we can all cede the point, however, that the cost of a black label burger is, if not comparable to a large pie, less than many disposable, crappy NY food experiences. Let's not say a pizza. Let's say it's less than a club sandwich at a diner, or a fried chicken meal at the port authority, or a club sandwich at TGI Fridays or whatever. And it's much less than any comparable elite experience, i.e. steak at luger, pizza at UPN, bbq at Hill Co., and etc.

From Slice

Josh Ozersky on 'Nightline': 'Fancy Burgers Are Cheaper Than Pizza'

two slices is not "a pizza." Nor is three. A standard sized pizza from any NY pizzeria will set you back a good $18 or $20 or more, if you get stuff on it. I'd like to know where these $14 pizzas are -- probably in Brooklyn somewhere, and not in Manhattan, or at places like Dominos, where you're looking at $16 for a plain pie, $2 for a handful of vile floppy pepperonis, and another $2 for tax.

From A Hamburger Today

Josh Ozersky and Hamburgers on 'Nightline'

Thank you, though, for taking my assertions seriously enough to challenge in such a thoughtful way. We need to eat hamburgers again soon. A road trip to Hildebrandt's, maybe.

From A Hamburger Today

Josh Ozersky and Hamburgers on 'Nightline'

Adam, I agree with much of what you're saying -- I devote a chapter to the recrudscence of the burger in the early oughts in the closing chapter of my book The Hamburger: A History. I was speaking more about the current state of burger glory, which as a nationwide phenomenon, surely can't be credited to La Frieda. (On the other hand, the places George Motz celebrates in Hamburger America are by definition those ones that owe nothing to current fashions.) I believe the DB burger to have bee a false start. The Shake Shack started the current era of burger domination, and with it the La Frieda hegemony. (Or rather, hamburgemony.) Soon everyone will be using griddles on their burgers, paint scrapers, martins potato buns, and otherwise aping the shack. But if they don't use a custom blend of the very highest caliber, whether LaFrieda or otherwise, I don't think they'll ever rival its popularity.

From A Hamburger Today

The Black Label Blend Shines at City Burger

Before I hand over my meat-writing crown of thorns, consider who told English Nick about black label, and for that matter, who told the world about it. I did enjoy this post though. A lot. I actually ate in City Burger for a Nightline segment that may air as early as tomorrow, and boy, was it good. Nick is right about it not needing cheese. Certainly it needs no condiments.

From A Hamburger Today

Pat La Frieda's Black Label Blend Coming to City Burger in Times Square

The restaurant has been open for months...come in and try it on friday, Nick! I will be there with some fellow meat-men.

From A Hamburger Today

A Visit to Pat La Frieda Wholesale Meats

Great post! The info on the black label is wrong, though. The mix Pat told Nick about was an early version of Black Label. But it really is great. They should never have dialed back the fat; the flareup was because it was cooked on a grill instead of the griddle God intended.

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