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Uncasville CT: A Surprisingly Great Burger at Bobby's Burger Palace
hum, about the bourbon shake... "bourbon" is a variety of vanilla. I wouldn't be surprised if the name of the shake was plainly referring to that, and if there was no bourbon whiskey at all in there... (remark that real vanilla does have a sort of alcoholic aroma to it... so what you thought was booze might have been just that)
The Secret to In-N-Out's Burger: Just Add Mustard?
I regularly smear patties with Dijon (on both sides, though). The mustard makes a thick, crunchy crust after about a minute. The trick is scraping the burger at that point, so the mustard doesn't burn. I found this recipe to work better with medium-thin patties, as to cook a thick one you would need to leave it on longer than 3 minutes, thus probably burning the mustard.
The Kitchn on How to Build a Better Burger
My ideal burger is a very simple cheeseburger with lettuce and onion. I wrote a quite detailed step-by-step procedure to make it at http://sites.google.com/site/matteorisoldi/i-like/hamburger
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I'm for the simple bread-meat-cheese-onion cheeseburger. Don't get me wrong, piles of toppings might be colourful and even tasty, and I do enjoy them from time to time. But when it comes to real bliss, nothing does it for me more than a simple, juicy cheeseburger with no distractions.