I can most likely eat more than you...
@texas blues - I dunno, but it's surely less than the number of adults who fail to realize how ridiculous using the term "foo foo" sounds
lol U MAD BRO?
best stick to White Castle.
I hate everyone who hates this.
if only "Jon" were actually a "Jen"...
homogeneity - that is what this comparison needs. Putting eggs in some and duck in another upsets the uniformity of comparison.
On a side note, the photo of the noodles from Food Sing Corp 88 looks like it was prepared 清燉 vs. 紅燒... if that's actually the case, isn't it kind of unfair to call the broth bland? That's kind of what the name suggests.
"Ignore any of the advice you see on Yelp or Foursquare" that's all you had to say :)
those fries look unnaturally even in coloration/cooking. That is awesome to me haha.
@Kenji - nah, they have 'em. PYT does a really good thin classic cheeseburger, but most places like to do pub-style grilled burgers (which makes sense, since most places are bar-ish)
@sdfishtaco - you're right, the absence of McDonald's and White Castle really upset the balance of the competition. You should send them a letter so they're aware of this injustice.
@JeffreyP - holy crap you know your potatoes... and fries. I kind of just uh... put them in my mouth? Then I decide if I like them? Haha, I am clearly no expert on fried starch sticks. Definitely learned something today though!
@Erin - gimmicky yes. Totally delicious, also yes. I really like cranberry sauce in sandwiches. It should be a condiment option on everything.
@Rodzilla - to be honest... no. But that didn't detract the experience. It was mostly about the union of poultry, stuffing, gravy, and saaauce.
@jlewfoodie - werd. I'll probably get another one before I leave Philly.
bahahaha Robyn you look so perturbed by your burger
@DavidPD - if turd tastes good...
@Burger365 - haha yeah, good eye. They're an add-on and not at all part of the standard burger, but I've gotten really bored with eating plain cheeseburgers all the time so I've gotten in the habit of adding frivolous toppings. It felt right at the time.
what's to understand... you make ancho flavored syrup and a bowl of salty chocolate.
Then you hoard it.
@sdfishtaco no one said it was new. I said it was good, and sorry... I forgot to convene the burger council to discuss what I'd be eating this week. I'll try to avoid that in the future.
other people like medium-rare too? Good to know. Haha :)
@Adam - she's actually now running the ops apparently. I did not know this when I went (I actually thought it was a fictional name). In fact, I wasn't even planning on writing a review of the place until I saw the burgers.
ugh, yeah I guess it was a slip-up on my part.
good thing no one actually reads T+L. I'd know, I used to work for them.
Philadelphia is outraged.
I don't care if I win (nor do I think I'm even supposed to enter...)
but I'm gonna second the Luther Burger - for no other reason than to piss off the burger assholes purists :)
@DavidPD - agreed. I have a great deal of love for a nice pungent bleu cheese, although this was a bit too much. I overheard a couple to the table next to mine ask for it on the side... seems smart.
@Burger365 - I love brioches :D (just an opinion, don't hate me). The bread definitely didn't detract in this situation, although I do agree there should be more bun diversity in Philly...
@sdfishtaco - yessssss, that sums up what I thought perfectly. Too much complication, not enough proper execution. The price is a tad high for what you get, but ignoring that... the beef is really really good.
wait wait wait... so I'm paying MORE to get less? I demand they put my pesticides and fertilizers back where they belong.
this is wack. I'm quitting if non-beef burgers wins.
@suerocks - oh. Good to know not to trust Yelp. Or 90% of the blogs in Philadelphia. Almost all of them were gushing over how great the burgers were... which makes no sense considering how good most of the pub burgers here are.
@Rodzilla - can't erase childhood memories man. I still associate French bread pizza with HS cafeteria pizza, regardless of how good it might be.
@hotdoglover - just my opinion, but these are the types of things that belong in a blog post (hint hint)... not message boards for discussion. I have no problem with an opinionated post, but I can see why some would think this "three part series" sounds a bit... commercial?
I'm gonna assume everyone else is going to list the famous places so I'll leave that off the list... but Steak Queen on Penn's campus makes a cheesesteak marinated in soy sauce for something slightly different.
Aside from that there's the usual suggestions of Jim's and Cosmi's that are worthy of looking into.
BigWoollyMammoth - not sure it's the best poutine you'll ever have, but it's decent for what it is. A bit costly though. As for the TastyKake sliders... yeah, I probably wouldn't have eaten both of them except my dining partner wanted no part of them. They're not bad, they're just gimmicky.
bz - duly noted and filed in the log of things to eat before bailing on Philly.
Erin - yep. A WHOLE MESS OF CURDS UNDER THE FOIE GRAS. It probably looks weird because of the orange tint on the duck fat fries too...
Nothing more than the simple combination of XO sauce, shredded cabbage, and a fried shrimp patty coated with panko breadcrumbs, something brilliant is born. A seasonal offering at Mos Burger, the XO shrimp burger is simply phenomenal.
In a situation where price shouldn't be indicative of overall quality, this bowl of katsu curry far exceeds the expectations of its $2 price tag. Sure, that's not a price that inspires much confidence, but the sauce is basically liquid crack.
In the marriage between knife cut scallion pancakes and mushu pork, a perfect union of Northern Chinese cuisine can be found. Texturally unique from noodles, and more flavorful than plain mushu, this dish is hard to come across even in Asia.
An ethnic group unto themselves, the Hakka people of Taiwan have developed their own take on traditional Chinese cuisine. In a rather simple dish, thin strips of pork are fried in garlic soy broth and served over minced pork and rice.
Despite an unnaturally saturated red hue, the char siu in HK is nothing short of phenomenal. Using pork belly, the half fat half lean blend lends itself to a juicy strip of roast pork, and a naturally forming layer of crispy skin.
Despite what I had thought I knew about dim sum dishes from my experiences in Taiwan and the states, I was caught off guard by the remarkable difference in flavor in the HK variant. Made to order is key, these pork/shrimp dumplings are simply sublim
Unlike the 5/$1 pan fried dumplings you'd find in NYC, Taiwanese pot stickers are elongated dumplings that are left unclosed on the ends. When fully cooked, strings of 10 or 20 pot stickers are left stuck together in a row.
A bit tardy seeing as the Dragonboat festival passed a couple weeks ago. Jian shui zong are a variation of traditional zong zi in that they use alkaline lye water to change the consistency of the sticky rice into a more gelatinous texture.
A rather commonplace dish in Taiwan that is incredibly simple in terms of preparation is often ruined by one or two poorly executed decisions. Here's a bowl in which nothing is exceptional, but everything is done well enough to be satisfying.
An almond flavored shaved ice covered with sweetened red beans and tapioca pearls is hidden by a layer of black 仙草 (sorry... don't know the translation!) jelly.
My excitement at finding a fast food version of bibimbap was only met with disappointment when I tasted it. Thankfully the taste didn't detract from the colorful visuals.
This was recently done for Seoul, and I have a similar query for HK.
As wonderful as Taiwan is, I was offered the opportunity to visit Hong Kong for a few days (and of course I took it, given its reputation for food). I'll be there for the better part of 2 days, and I'm looking mainly for food suggestions, although general tourist suggestions are equally welcome!
Try to avoid the Michelin 3 star suggestions though... I'd like to not go broke on this trip haha. Thanks guys!
It seems that the topics listed in "Hot in Talk" and "Latest Topics" are the same (maybe slight variations, but they mirror each other fairly well). Would it be possible to modify the query for hot in talk to reflect greatest change in posts over the last 24 or 48 hour periods? I think I might be nitpicking here, just a "nice to have" feature I guess.
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@JacobEstes - no. Absolutely not. I'd prefer if we continue making up words and complaining.
@BigWoollyMammoth - please do! It does give off kind of a pretentious - douche - bro vibe, but the food isn't half bad. I can't think of many burgers I'd prefer in the immediate vicinity.