Serious Eats - seriouseats.com

All You Meatheads: Heed This Burger Advice

You are absolutely right, that ground meat from the grocery store is either watery, flat or just plain tasteless.

tfjules at 4:18PM on 05/23/07

The Burger Museum: Weirdest Collection Ever

That's the most incredible thing I've ever seen.....talk about preservatives.
If only we held up as well as those burgers do.

tfjules at 5:39PM on 03/28/07

From Talk

from whom did you get the foodie bug ?

My mother and father have always been adventurous eaters. They have never been afraid to try anything...and I mean Anything! So food has always been a source of fun, adventure, comfort as well as a family bond.
My paternal grandmother would always cook for 30 even if there were only 6 of us around the table.
In my family and in my circle of friends I think food has only ever come in second to breathing lol.

tfjules at 1:39PM on 03/26/07

From Talk

How much would you spend to get your favorite meal?

Most of the foods that I love cost more in time and preparation than they do in dollars. But I'm always willing to splurge a bit on a special ingredient now and then.

tfjules at 6:02PM on 03/05/07

Deep-Fried Cheeseburger

aortic death? anyone?

clintE at 12:10PM on 06/21/09

Deep-Fried Cheeseburger

This looks scrumptious!!!

jlew911 at 10:51PM on 06/20/09

Deep-Fried Cheeseburger

Without the cheese, my local chip shop in Britain has been making deep fried burgers for the last 30 years plus. It's not a Scottish thing, it's a 'chippy' thing to go alongside the heart attack in batter of a Spam fritter!!

erikthev at 6:43PM on 06/20/09

Deep-Fried Cheeseburger

I realize the posts happened over 9 months ago, but I wanted to reply and clear something. For you information Starvin Marvin, Hackney's has never deep fried their burgers. They have always been pan fried or by request, broiled. They still to me are the best burgers in the area,and to say the nation!

katidid at 12:31PM on 08/19/08

Deep-Fried Cheeseburger

looks like a toothless person with a bad gum disease

asjretried2 at 7:26PM on 12/05/07

Deep-Fried Cheeseburger

WOW

Hamburger America at 9:31AM on 12/05/07

Deep-Fried Cheeseburger

i'll take two and then a bowl of queso to dip them in.

ultradave at 5:29AM on 12/01/07

Deep-Fried Cheeseburger

i want 3:)

jeff b at 8:15PM on 11/30/07

Deep-Fried Cheeseburger

That screams out for a deep fried Twinkie for dessert. On the way to the ER.

challah at 12:46PM on 11/30/07

Deep-Fried Cheeseburger

yikes

meghan at 12:57AM on 11/30/07

Dinner Tonight: Popcorn Chickpeas

I wonder if this would work with thawed frozen edamame...

Amandarama at 1:19PM on 08/15/07

Dinner Tonight: Popcorn Chickpeas

Try the same recipe with fresh in the pod chick peas they are more delicate and sweeter. You can find them in middle east grocery stores.

artoeat at 1:39PM on 08/14/07

Dinner Tonight: Popcorn Chickpeas

Here's a delicious variation on the above: Cece Frtitos.

Kevin at 12:30PM on 08/14/07

Dinner Tonight: Popcorn Chickpeas

OK, I was totally uninspired for dinner tonight and the temperatures didn't make me want to jump in my car to head for the market (Texas!) I just made these with fresh rosemary from our garden and they were delicious! I am going to try roasting them in the oven next time per the suggestions, but for a quick 5-min. snack, this rocks!

Jeana at 8:35PM on 08/13/07

Dinner Tonight: Popcorn Chickpeas

Roasted chickpeas sound amazing!

Lorin Gaudin at 6:44PM on 08/13/07

Dinner Tonight: Popcorn Chickpeas

You know what's better? Roasting chickpeas in the oven for about a 45 minutes until they're crispy and crunchy, and then sprinkling salt, or chili powder, or cumin/cinammon/chili, or herbs/garlic/parmesan. Crunchy snacky goodness!

kololo at 6:35PM on 08/13/07

Step into the Sweetest Kitchen in Paris

I've tried canneles from Balthazar and Bouley Market, but I'm not sure how often they make them. I remember not liking the one from Balthazar anyway. :P As for Bouley Market, even if they don't have the canneles, it's worth checking out for all their other pastries. :)

Robyn Lee at 9:43PM on 07/12/07

Step into the Sweetest Kitchen in Paris

Ooh! Is that middle pic of a cannele? Does anyone know where they can be had in NYC? Their texture is amazing and I haven't thought about them in years but now I can't get them out of my mind!

JustNancy at 4:49PM on 07/12/07

Step into the Sweetest Kitchen in Paris

The green and red = pistachio and cherry.

Robyn Lee at 1:53PM on 07/12/07

All You Meatheads: Heed This Burger Advice

pixelchef:

There IS a problem with that here in the U.S., at least in SOME supermarkets.

I asked the meat department manager at my local Food Lion last week to grind some pork for me from a package of pork loin on the counter.

He refused to do so, citing their (Food Lions' ) concerns over what they called "cross contamination".

Probably, most "butcher shops" will still grind meat to your order, but "butcher shops" here in the U.S. (outside of New York City) are rapidly becoming an endangered species.

SOOOooo . . . *gasp*, it may not be as EASY here in the lower regions to get one's fresh-ground-meat as it is in the more progressive provinces of Canada.

Therefore, I am very glad that I am the proud owner of the wonderbul, (albeit, over-priced) Kitchen Aid with attached meat grinder.

Bon Apetit!

DocChuck at 1:39PM on 05/27/07

All You Meatheads: Heed This Burger Advice

You guys do know that you can go to that same supermarket meat counter, choose one of their chuck steaks, and ask them to grind it fresh for you right in front of your eyes *gasp*.

At least, that's how it works here in Canada. How would that be different than grinding it yourself? I'm guessing not at all. The benefit of grinding yourself is the one of convenience, right? Meaning, you can do the grinding right when you need it, as opposed to watching it be done 3 or 4 hours prior, correct?

pixelchef at 2:24AM on 05/27/07

All You Meatheads: Heed This Burger Advice

@FKC: So true. There's too often a huge disconnect between the ideal and what's realistic. That's why I liked this article in the Washington Post more than the NY Times piece. The writer there, the co-owner of a small burger chain in Boston (i.e., a professional) recommends store-bought if you can't grind your own. I know I'm guilty myself of pushing the grind-your-own mantra on Hamburger Today and should myself remember to keep time-pressed folks (of which I'm one) in mind.

Adam Kuban at 10:34AM on 05/24/07

All You Meatheads: Heed This Burger Advice

There's a difference between "lazy" and not being a food professional and having a job that leaves you just enough time to get dinner on the table. As usual, the NYT can't relate to people who actually have to work for a living and live in that real world.

Or, in better words than I could invent: Jim, I'm a lawyer, not a meat grinder!

FKC at 1:40AM on 05/24/07