Double King wrote:double chocolate and honey glazed cheeseburger...
Now there I draw the line. I can get into bacon/chocolate cookies. And I can even get my head around the peanut butter burger. But I would not eat this.
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Congratulations to Kevin Pang (aka "Cheeseburger Bureau Chief") of the Chicago Tribune for winning Best Multimedia Food Feature during last night's 2010 James Beard Foundation Media Awards for his 12-episode series, The Cheeseburger Show. Although it focuses on Chicago, you don't need to live in Chicago to appreciate the show (it's funny, informative, full of food porn, and all about burgers; what's not to love?), so if you haven't watched it before, get on it now. Thanks for representing the burger world, Kevin! (I'm particularly fond of Episode 10 featuring a Perfect Strangers-style intro and the use of french fry and cheeseburger costumes.)
This week on Ozersky.tv, Josh Ozersky visited the French Culinary Institute in New York City to see how chefs Nils Norén (Vice President of Culinary and Pastry Arts) and Dave Arnold (Director of Culinary Technology) make perfectly cooked burgers (or as Ozersky calls them, 22nd century burgers). They form a loosely packed patty, flash-fry it, put it in a Zip-Loc bag full of melted butter (and/or beef fat), cook it in a circulator to medium rare, then flash-fry it again. The result is a super juicy burger with some crust and visible ground meat "noodles."
Today's special burger at Rub BBQ is the Burnt End Burger ($7.50) featuring Rub's specialty, BBQ brisket burnt ends, mixed into the burger patty. It will be available for dinner from 6 to 9 p.m. 208 West 23rd Street, New York NY 10011 (map); 212-524-4300
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