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NYTimes Articles on Food, Drink, Culinary Culture 2013–


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some of this would never suit me: that main plate with all the itsy bitsy stuff just does nothing for me.

now that artful mountain of pasta interests me a lot

the one from I Sodi

and to me, slate belongs on roofs.

:huh:

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  • 2 months later...

As always, just follow the "YES" (¥£$).

Most of the time I'm simultaneously amused and incensed by the intentionally misleading names of lobbying groups and their ilk, but "Citizens for Health" is especially disingenuous, especially given the growing body of research about the addictive nature of refined sugars.

"There is no sincerer love than the love of food."  -George Bernard Shaw, Man and Superman, Act 1

 

"Imagine all the food you have eaten in your life and consider that you are simply some of that food, rearranged."  -Max Tegmark, physicist

 

Gene Weingarten, writing in the Washington Post about online news stories and the accompanying readers' comments: "I basically like 'comments,' though they can seem a little jarring: spit-flecked rants that are appended to a product that at least tries for a measure of objectivity and dignity. It's as though when you order a sirloin steak, it comes with a side of maggots."

 

"...in the mid-’90s when the internet was coming...there was a tendency to assume that when all the world’s knowledge comes online, everyone will flock to it. It turns out that if you give everyone access to the Library of Congress, what they do is watch videos on TikTok."  -Neil Stephenson, author, in The Atlantic

 

"In questions of science, the authority of a thousand is not worth the humble reasoning of a single individual." -Galileo Galilei, physicist and astronomer

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  • 1 month later...

todays NYTimes magazine is on Food and Drink:

 

http://www.nytimes.com/pages/todayspaper/index.html#magazine

Thanks. Interesting read for a Sunday afternoon.

Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

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  • 1 month later...

“A great burger should be like a baked potato, or sashimi. It should taste completely of itself.”

 

Indeed!

 

A real adjustment, coming to Ontario.  They regularly put herbs and things in their burgers.   Got a hamburger at a Greek diner and it had dill, garlic and feta in it -- served with mustard, ketchup  on a bun. Blech.  The dueling English and  Irish pubs down the street put their own "secret herbs" in theirs.  And all burgers have to be cooked to well done.  So I've learned not to order a burger here unless it's coated in bacon and blue cheese or some such to mask the flavors.  If I wanted a meatball on a bun, I'd order it. 

 

Our son's Canadian girlfriend was amazed when she came to dinner at our house and had a handmade burger with only SALT in the meat.  She said she'd never understood why people liked hamburgers before.  

 

There is one small chain in Toronto that has "plain" hamburgers -- but pubs and restaurants all seem to think flavoured burgers are the way to go.  Ditto most of the frozen beef patties at the supermarket -- flavoured with soy, garlic and herbs.  

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I am a die hard convert to the smash burger ..      Pics of  a double one I made a few weeks ago. topped with smoked jalapeno havarti and homemade relish.  I needed a roll of paper towels and a carpet steamer for my beard afterwards. 

 

GEDC4512_zpsf62d4a94.jpg

 

 

GEDC4514_zpsc13b3d1d.jpg

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"Why is the rum always gone?"

Captain Jack Sparrow

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To me, a burger with all kinds of stuff on it, in it, is a wonderful burger, of course assuming using the right recipes.

 

It is like a lady with makeup on, in a seductive gown.

 

That said, nothing wrong with a naked burger.

 

dcarch 

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“A great burger should be like a baked potato, or sashimi. It should taste completely of itself.”

 

Indeed!

Agreed. I've met a couple of exceptions that I enjoyed but as a novelty, not a preference. In general, for me, a burger gets salt and pepper. If I want meatloaf, I'll make meatloaf... but not in burger form.

 

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It's kinda like wrestling a gorilla... you don't stop when you're tired, you stop when the gorilla is tired.

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I tend to agree

 

there was another show w  Geo. Motz.  'Burger Land"  I thiink if was

 

travelled all over and had various local burgers.

 

interesting if if comes around your way.

 

probably a cable show.

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Ashen,

That burger looks great..Not over worked when forming.The link below is similar.

I recently bought a 1/2 lb of sirloin and 1/2 lb chuck from a organic free range meat market that uses local beef.

Ground it up and cooked like Adam Perry Lang on the Big Green Egg .We thought they were juicy and delicious. Something about cooking on a flat griddle.

Here's the link.

http://www.adamperrylang.com/recipes/burgers-with-griddled-onions

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