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The Ten Most Recent Comments By takhomasak

From A Hamburger Today

On Smashburger and Smashed Burgers in General

I have to agree that I am pro-smashing. Both in my cooking methods that I utilize at home, as well as eating out. I agree that timing is crucial, as is a well-seasoned grill. You can have a crispy outside and a juicy (not undercooked or raw) inside. Some of my favorites are Winstead's steakburgers in Kansas City and Sid's Diner in El Reno, Oklahoma. In fact, I believe that that the Oklahoma fried onion burger native to the El Reno area (there are several other tasty versions besides Sid's) are the ultimate smashed burger experience. If you get a chance, stop in one and grab a seat behind the grill and watch the cooking technique. For the most part it can be recreated at home. BTW the Smashburger promo photo looks nothing like what I am describing.

From A Hamburger Today

On Smashburger and Smashed Burgers in General

I have to agree that I am pro-smashing. Both in my cooking methods that I utilize at home, as well as eating out. I agree that timing is crucial, as is a well-seasoned grill. You can have a crispy outside and a juicy (not undercooked or raw) inside. Some of my favorites are Winstead's steakburgers in Kansas City and Sid's Diner in El Reno, Oklahoma. In fact, I believe that that the Oklahoma fried onion burger native to the El Reno area (there are several other tasty versions besides Sid's) are the ultimate smashed burger experience. If you get a chance, stop in one and grab a seat behind the grill and watch the cooking technique. For the most part it can be recreated at home.

From Required Eating

Weekend Book Giveaway: 'The Elements of Cooking'

There are many great answers posted here but let's face facts: cooking is work, no matter how much we may enjoy it. Without PASSION, there would be no reason for the chefs and line cooks that I work with to rock through weekend rushes (I am a server, so I only have to observe) or for me to prepare dinner for my family after spending 5 hours a day in a culinary arts school cooking lab 4 days a week. Most of these other things are merely tools, albeit important ones.

From Ed Levine Eats

Houston's Doesn't Suck: What's Your Favorite Slightly Fancy Chain Restaurant?

On a local level I like P.F. Chang's. At the mid-level I have to agree with several posters re. the quality at Roy's and on the upper end I highly recommend Nobu.

Responses to Comments by takhomasak

From A Hamburger Today

On Smashburger and Smashed Burgers in General

Smashing is definitely the way to go if on a flattop griddle and only smashed once into a patty shape. Smashing is the traditional cooking method for most hamburgers pre-dating McD's and Bob's Big Boy. The Motz Burger, served at Water Taxi Beach, starts as a scoop of fresh ground that gets smashed on the hot griddle. It's a huge improvement over hand-formed patties.

From A Hamburger Today

On Smashburger and Smashed Burgers in General

There is a difference between the smash the raw meatball on the grill to ensure maximum contact with the hot surface versus flipping over a burger that has already cooked on one side and then smashing it. The first method makes a nice crusty outside while the other way just makes for hockey pucks.

From A Hamburger Today

On Smashburger and Smashed Burgers in General

I get it, but it's not my first choice. I'm thinking that many smashers might like a more well-cooked burger. I prefer a crazy-juicy, rare-ish burger.

A chacun son gout!

From A Hamburger Today

On Smashburger and Smashed Burgers in General

There is no best way of cooking burgers. Each method has its own merit and its a matter of prefference. Smashing burgers might seem to be against everything we know to achieve a fluffy and juicy burger, but who says that it has to feel like that all the time? At my restaurant I serve burgers using both methods and each method yields a different kind of burger. I love the smashed burgers for all classic diner style burgers, however I preffer gently hand formed patties for gourmet burgers (not going to be smashing kobe beef on the grill). Smashing burgers on the contrary is the best way to hide beef imperfections as it has a larger crisp surface area that tend to absorb most of the seasonings as well as cooking it more thouroughly. The quick searing by the smashing action might seal some juices, but those juices are trapped inside the patty and not in the meat particles. The extra juice is actually being picked up from the flattop. Try to go for the first burger and see how dry it would be in comparison with the 30th. I think that's one of the reasons why burgers taste better when it gets busy.

From A Hamburger Today

On Smashburger and Smashed Burgers in General

White Manna in Hackensack uses the smash tecnique, and nobody complains about their burgers.

From A Hamburger Today

On Smashburger and Smashed Burgers in General

Count me out of the "smashing" fan club. In my humble opinion, the primary reason to "smash" a burger is to cook it quicker. There is no doubt that a lot of juice is lost, it's common sense. If you have a hot grill you don't have to worry about a "crust".

I also don't like the fact that a company that knows how to put together a good sandwich is behind this burger enterprise. I plan on being a burger "king" myself someday (in a few years, I'm too busy selling subs for their rival), and too many good concepts are coming along. I hope they don't make it for purely selfish reasons.

From A Hamburger Today

On Smashburger and Smashed Burgers in General

The top picture resembles a Culver's butterburger, which if I remember correctly are also fresh and never frozen. Culver's, at least in the midwest, puts the other major fast food places to shame.

From A Hamburger Today

On Smashburger and Smashed Burgers in General

I have to agree that I am pro-smashing. Both in my cooking methods that I utilize at home, as well as eating out. I agree that timing is crucial, as is a well-seasoned grill. You can have a crispy outside and a juicy (not undercooked or raw) inside. Some of my favorites are Winstead's steakburgers in Kansas City and Sid's Diner in El Reno, Oklahoma. In fact, I believe that that the Oklahoma fried onion burger native to the El Reno area (there are several other tasty versions besides Sid's) are the ultimate smashed burger experience. If you get a chance, stop in one and grab a seat behind the grill and watch the cooking technique. For the most part it can be recreated at home. BTW the Smashburger promo photo looks nothing like what I am describing.

From Ed Levine Eats

Houston's Doesn't Suck: What's Your Favorite Slightly Fancy Chain Restaurant?

I love Houston's. Plain and Simple. It's never disappointed and If I was forced to choose a place for my last meal, this would be it. Want to know why?

From Ed Levine Eats

Houston's Doesn't Suck: What's Your Favorite Slightly Fancy Chain Restaurant?

Next time you go, you must order the smoked salmon appetizer served with toast points and a delicious dressing. Melt in your mouth and crazy good! I promise, you'll love it! They discontinued it and brought it back because of demand.

They used to serve a fantastic steak platter and the most outrageous mashed potatoes w/celeriac. Unfortunately they discontinued it but like the smoked salmon appetizer, I'm still hoping they'll bring it back.