IchigoDave
As sharp as a bowling ball
- Joined
- Nov 2, 2017
- Messages
- 3,051
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The response was, “Well, first, thaw the chicken before the test, eh.”
Fixed that for you.
The response was, “Well, first, thaw the chicken before the test, eh.”
Fixed that for you.
Silly question but... can this happen to planes too?
Fixed that for you.
It would be great if there were undercover cops for this in Shinjuku.
https://japantoday.com/category/cri...rdering-street-touts-to-lure-customers-to-bar
Bad translation - they meant plainclothes. Japanese cops aren't allowed to run "undercover" operations.
Looks more like Beef Wellington but with a tiny bit of steak....Hard to see how that last one counts as a "burger", other than having in common the fact that it's meat in between layers of bread.
some foods can be really overdone. just order a double cheeseburger from mcdonalds and let these chefs have a circle jerk with Instagram influencers by themselves.
my reviews:
Loyalist - trying too hard to look 'natural'. rich kids on gap years probably order this just to take photos of it and try to look like they aren't posh, eat it then go make themselves sick in the toilet.
DB Bistro - this actually makes me angry. You can't possibly get your mouth around that, plus the centre looks like the aftermath of an anal cream-pie when the receiver didn't douche first.
MeaTiqor - what is the green disc under the burgers? Is it necessary? almost certainly not.
Honbo - actually looks OK, almost certainly overpriced though.
Wagyumafia - this is not a burger.
Just wanted to share this article.
I’ve been working from home, but after reading this I ventured out to eat a nice juicy burger. The nearest place I found is a McDonald’s.
The world’s best burgers as picked by stars of gastronomy
https://www.bloomberg.com/amp/news/...-the-world-top-chefs-pick-favorite-hamburgers
The Loyalist, Chicago
View attachment 13687
DB Bistro Moderne, New York City
View attachment 13688
MEATliquor, London
View attachment 13689
Honbo, Hong Kong
View attachment 13690
Wagyumafia, Tokyo
View attachment 13691
I think you need to be a bit more open minded about mayo on burgers. I used to think the same as you. But then I learned that a very thin smear covering the toasted bun serves a vital function, but it should be thin though to the point of having very little taste, if any. The oil in the mayo insulates the bun from absorbing catsup and meat juices and keeps the bun from getting soggy. This same principle is used on pizza. A good piazzola speads a very thin layer of olive oil on his crust before he spreads his tomato sauce. This keeps the crust from getting soggy.No review is complete without a comparative review:
Loyalist - Mayo on a burger is sacrilege, and should be punished with being force-fed a large bottle of Kewpie.
DB Bistro - That thing is made of short ribs and foie gras. No. A burger is made from ground beef. And you don't use - or need - premium beef. The whole point of grinding it is to short-cut the fibers and make anything tender.
MATliquor- This looks OK. Apparently that's sliced chilis underneath, and I would happily eat it.
Honbo - The only thing wrong with this is that it's not in front of me.
Wagyumafia - A beef cutlet sandwich is not a burger.
We both seem to agree (somewhat) on Honbo, but with beerflu, we ain't getting one there soon.
If you want something fantastic and closer to home, Arms Burger in Yoyogi has some killer options, at least one of the waitresses is kinda hot in a punk rock way.
Fair warning, it's a dog friendly place, so if you have allergies, try Fatz in Koenji.
In the US, Europe or Israel it would also probably get the chef prosecuted for a hate crime due to its subtle Nazi imagery.Looks more like Beef Wellington but with a tiny bit of steak....
No disagreement. But the offending burger has roughly half a tube’s with of Kewpie.I think you need to be a bit more open minded about mayo on burgers. I used to think the same as you. But then I learned that a very thin smear covering the toasted bun serves a vital function, but it should be thin though to the point of having very little taste, if any. The oil in the mayo insulates the bun from absorbing catsup and meat juices and keeps the bun from getting soggy. This same principle is used on pizza. A good piazzola speads a very thin layer of olive oil on his crust before he spreads his tomato sauce. This keeps the crust from getting soggy.