Esquire, unbeknownst to its editors, offer a response to our all-girl Burger Club with its food column, Eat Like a Man. Ironically, their meaty post "State of the Hamburger, Circa Summer 2011" was written by a woman, further legitimizing the no-boys-allowed rule.
Here are the cliff notes for the State of the Hamburger Panel Discussion, held in celebration of the release of the Eat Like a Man Cookbook.
The New York Times takes a slightly different angle on the matter. Now that I know the question is on the table, the nerd in me really does want to know: Could Liquid Nitrogen Help Build Tasty Burgers?
Monday, June 6, 2011
Friday, June 3, 2011
Hot Burgers
I know the name for Summer weather in the Fall, but what do you call an early Summer? The 90 degree heat in the first week of June this year certainly calls for some kind of terminology - for the time being, let's go with "stifling." On just such a day that you might only reach for gazpacho or a milkshake, the Burger Club ventured out for its first East Side affair. Zaitzeff was the place and despite the eco-friendliness of their high quality ingredients, they had the AC running with the front doors wide open - a recipe for some sweaty burger-eaters.
The culinary joy of Zaitzeff burgers is the use of novelty buns: Portugese muffins. Before your mind jumps to the gutter, allow me to quickly draw the comparison to the English Muffin. You may remember an earlier reference to an English-Muffin-Bun (from Paul's Da Burger Joint), I do, and that was nearly a year ago. De-lish.
As for the burger itself, it may have been that I ate it too fast to taste anything on the way down, but nothing about the flavor stood out as particularly drool-worthy. No complaints here, don't get me wrong, but no real memories either.
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