It's not just for vignerons anymore

originally posted by Keith Levenberg:
The fries are not nearly as good as McD's,
Click to expand...
Speaking of incineration through severe damnation. That's kind of like saying the band isn't nearly as good as Guy Lombardo's.
 
originally posted by Claude Kolm:
originally posted by SFJoe:
C'mon, everybody likes a burger.

dog_bowl.jpg
Click to expand...
Gotta admit that in the last ten years, I don't think I've had any except one or two at Zuni, and that's even counting at home. Not that I don't like them, but there are so many more delicious and intersting ways to fill out your calorie quota (not a question some decades ago, I confess).
Click to expand...

Great med-rare burger at Zuni Sunday of Pres Day Weekend, side order of shoe string fries (not soggy) -- with a perfect bottle of cuvee Marcel 2007 -- bliss; preceded by great oysters and 2000 Pierre Moncuit Brut Millnaire -- very nice. Does In and Out do that?

And Joe, where did you find that dog? I want one.
 
originally posted by Kay Bixler:


Ground beef of unknown origin, on the other hand, is something I avoid at all costs.
Click to expand...

You really need to come to DC and let me take you to Ray's Hellburger - the first time I went, someone was off to the side hand-chopping a big ol' side of beef.

My pal from NY visits frequently and the first thing he wants to do is go to Ray's (probably wouldn't have worked with the 08 Rousseau sample bottles he brought with him for me to enjoy, tho) - and he's been to all of the big name burger places in NY and LA and thinks none of them hold a candle to Ray's.
 
originally posted by maureen:
originally posted by Kay Bixler:


Ground beef of unknown origin, on the other hand, is something I avoid at all costs.
Click to expand...

You really need to come to DC and let me take you to Ray's Hellburger - the first time I went, someone was off to the side hand-chopping a big ol' side of beef.

My pal from NY visits frequently and the first thing he wants to do is go to Ray's (probably wouldn't have worked with the 08 Rousseau sample bottles he brought with him for me to enjoy, tho) - and he's been to all of the big name burger places in NY and LA and thinks none of them hold a candle to Ray's.
Click to expand...

Not to mention a burger at Ray's can be had for $6.00. One of the best bargains in the city (or rather metropolitan area).
 
FWIW, local vignerons and chefs in Madrid also show a penchant for hamburgers. This is the (continental) European capital of burgers, with two landmarks, Alfredo's Barbacoa (owned by Fred Gradus, from the Bronx; grilled burgers, Galician beef, two restaurants) and the upstart Home Burger Bar (Qubecois-owned; pan-fried burgers, organic beef and buns, three restaurants). Actually, I first made one of our wines, Salia, to go well with Fred's burgers. (It's syrah, garnacha tinta and garnacha tintorera. I does go well with a burger.) Come to think of it, with Matt Scott, from New Orleans, running the only two 'serious' restaurants devoted to American cuisine that I know in Europe (Gumbo and Gumbo Ya Ya, Cajun-Creole), we have a disquetingly Americanized restaurant scene in the Spanish capital. So don't be surprised at the success of purple wines here.

(Oh. I just remembered a big fan: Ferran Adri. He even serves them in his Fast Good chain for NH hotels - not very good, though.)
 
originally posted by Kay Bixler:
For the record I had hot dogs for lunch. Also they had sat in my ice fishing sled overnight in the barn.

God bless America!
Click to expand...

Hey, now we're talking! What is a hot-dog? Nothing but a sausage in bluejeans and a baseball cap. I can see waxing estatic over sausages!

Mr. Marks, coming from the HOME of some of the best damn dogs in the country!
 
the only two 'serious' restaurants devoted to American cuisine that I know in Europe
Click to expand...
You unfairly slander the culinary brilliance of the Buffalo Grill franchise.

I love a good burger. In fact, I adore a great burger. What's not, in the absence of vegetarianism, to love?
 
originally posted by VS:
the only two 'serious' restaurants devoted to American cuisine that I know in Europe
Click to expand...

Depends on how you define American cuisine. I'd add Spring and Hidden Kitchen, in Paris. But they ain't slingin' burgers (or gumbo).

(Not that there's anything wrong with gumbo.)
 
originally posted by Thor:
the only two 'serious' restaurants devoted to American cuisine that I know in Europe
Click to expand...
You unfairly slander the culinary brilliance of the Buffalo Grill franchise.

I love a good burger. In fact, I adore a great burger. What's not, in the absence of vegetarianism, to love?
Click to expand...

I do not love a burger, good or otherwise. I also don't generally order steaks in restaurants or elsewhere. Beef to me is generally uninteresting (though I did once taste a steak of well-aged beef at Hawthorne Lane in SF that was most delicious), the Cabernet Sauvignon of meats (big, brawny but kinda simple). It's not as if I don't like carnicentric cooking, either, as I eat rack of lamb, venison steaks, sausages of all sorts and most recently cooked a whole goose. Given a choice between anyone's burger and a simple croque monsieur, I'll take the latter every time, especially if it happens to be a bocadillo de jamon Iberico.

Mark Lipton
 
originally posted by MLipton:
I also don't generally order steaks in restaurants or elsewhere. Beef to me is generally uninteresting (though I did once taste a steak of well-aged beef at Hawthorne Lane in SF that was most delicious), the Cabernet Sauvignon of meats (big, brawny but kinda simple).
Click to expand...

have you mostly had steaks from cows raised on grain? they tend to be fattier, tastier, but less complex than cows raised on grass. i would recommend grass fed, free ranch cows. more subtle taste, but more nuance of flavors. they are getting easier to find every year.
 
originally posted by MLipton:
I do not love a burger, good or otherwise. I also don't generally order steaks in restaurants or elsewhere. Beef to me is generally uninteresting (though I did once taste a steak of well-aged beef at Hawthorne Lane in SF that was most delicious), the Cabernet Sauvignon of meats (big, brawny but kinda simple). It's not as if I don't like carnicentric cooking, either, as I eat rack of lamb, venison steaks, sausages of all sorts and most recently cooked a whole goose. Given a choice between anyone's burger and a simple croque monsieur, I'll take the latter every time, especially if it happens to be a bocadillo de jamon Iberico.

Mark Lipton
Click to expand...

Yes. Yes, and yes.
 
You must log in or register to reply here.
Back
Top