Text 26668, 87 rader
Skriven 2009-07-27 22:38:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: Chee Burger
===================
-=> Quoting Dave Sacerdote to Jim Weller <=-

 JW> Plus sliced dill pickle.

 DS> Spears on the side for me.

That works too.

 DS> You know how different types of wine have different shaped
 DS> glasses to enhance the experience?/ Well /Welch's jelly
 glasses/are the _proper_ glass for really cheap wine.

Yeah, I think I learned that from the crib notes from the
tastemakers at the food & wine connoisseur club meeting. [g]

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: The Perfect Burger And All Its Parts Part 2
Categories: Sandwiches, Groundmeat, Beef, Info
  Servings: 4

           THE PERFECT BUN

Hidefumi Kubota, the baker at Comme Ca ended up with a light brioche
bun.

Mike Plitt, the pastry chef at Arrows restaurant in Ogunquit, Me.,
settled on a cross between challah and a buttery dinner roll.

Ryan Skeen, at Resto and Irving Mill likes Martin's brand potato
rolls.

SWEET, SOUR BUT FRESH FIXINGS

Kyle Bailey, the chef at Allen & Delancey on the Lower East Side
especially likes the sour ones because their acidity plays off the
sweetness of the ketchup, mayonnaise and bun. "You want something to
cut against the richness."

At MC Perkins Cove in Ogunquit, Me., and Summer Winter in
Burlington, Mass., Mr. Frasier pickles serrano chilies.

Josh Eden, the chef and an owner at Shorty's.32 in SoHo, serves
quick, house-made cucumber pickles, which get their tang from rice
wine vinegar. They're extremely easy, crunchy and spiked with sweet,
anise-flavored tarragon, instead of the usual dill.

Cheese

Joey Campanaro, the chef and owner at the Little Owl in the West
Village, uses American cheese. "You have the eye appeal," he said.
"It looks like what a burger should look like. We're not elevating
it to something it isn't."

Jim Leiken, the executive chef of DBGB, said the beauty of American
cheese is the texture, but rejected it in favor of Cheddar because
he prefers its flavor. He also tried blue cheese for a while, but
decided it overwhelmed the beef.

Matt Jennings, a cheesemonger as well as a chef at Farmstead Cheese
Shop, La Laiterie Bistro and Farmstead Lunch in Providence, R.I.:
"Meltability. So if a cheese like Gruyere doesn't melt easily, he
grates it, then presses it into a disk the same size as the burger.

The chefs had some final tips for creating a memorable burger.

Choose lettuce that's crisp and serve it cold. Use only really good,
ripe tomatoes; a bad tomato waters down the burger without adding
any taste. At DBGB, Mr. Leiken replaces the tomato on his Frenchie
burger with an intensely flavored house-made tomato-onion compote.


  From: The New York Times
 
MMMMM-------------------------------------------------


Cheers

YK Jim


... Ain't nothing more cheap than free

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