Burger Pix!
I could live with that (though probably not for long afterwards :rolling: )
Like the above video, this comes from my favorite Burger site (AHT):
A Guide to Sliders in Northern New Jersey!
http://tinyurl.com/yh8vwrv
A Guide to Sliders in Northern New Jersey!
http://tinyurl.com/yh8vwrv
Mar 15, 2010 at 5:16pm Edited
What's with this trend over the last few years to call every little burger a "slider?" Slider was always the pejorative word for White Castle burgers because of their effect on your lower GI output. I sure as hell don't associate the word with anything good, foodwise.
Yeah, and every copier is referred to as a Xerox machine... You're getting to be no fun in your old age, Jeff.
...And have you looked at your avatar lately?:wink:
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...And have you looked at your avatar lately?:wink:
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Mar 16, 2010 at 8:18am Edited
The burger below is only available on Monday nights (It's not on the menu -- you have to ask for it) at R.U.B.BBQ on 23rd Street between 7th & 8th Aves. in Manhattan; it's ground in-house, smash-cooked at around 500 degrees on a flat grill, served on a toasted bun with cheese, pickles, sauteed onion, and a spicy mayo, and it kicks. http://www.rubbbq.net/
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Mar 16, 2010 at 8:46am Edited
Speaking of flat grills, I own the Lodge Reversible Pro Griddle (pictured below), and use either side for my burgers, depending on whether I want them to have grill marks or not. It was pre-seasoned at the factory, so I used it right out of the box. It covers two gas stove burners, and really works great over medium heat. I recommend it for those times when you can't or just don't wanna use the outdoor grill...
Stats:15 lbs. 20" x 10-7/16" x 7/8", cooking surface: 19-1/4" x 8-1/2"
I dunno if KALM carries it, but here's the company website:
http://www.castironcookware.com/cast-iron-cookware.html
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Stats:15 lbs. 20" x 10-7/16" x 7/8", cooking surface: 19-1/4" x 8-1/2"
I dunno if KALM carries it, but here's the company website:
http://www.castironcookware.com/cast-iron-cookware.html
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hahaha, yeah, I should have more coming in stock in the next couple weeks. I carry two different double burner reversible griddles from Lodge.
Q: What's the most you'd spend on a burger? (C'mon, fess up...)
A: Me, myself, personally? $12
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A: Me, myself, personally? $12
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Mar 22, 2010 at 1:49pm Edited
***KATIE LEE MAKES MY PATTY MELT!***
You can see the burger below made by Katie Lee & Frank Bruni in a video ("West Virginia in the West Village")in the NYT online...
Former Top Chef hostess and cookbook author Katie Lee (Billy Joel's latest ex) was crowned the Queen of the Food Network's 2008 NYC Wine and Food Festival Burger Bash. Her specialty is a cross between a cheeseburger and a grilled cheese sammich. Dubbed the Logan County (West Virginia) Hamburger, it's a creation of her grandmother, who made the it with cheap ingredients during tough times.
It's simple, yet looks delicious and intensely comforting, much like Katie herself...
Here's the recipe:
Logan County Hamburgers
From "The Comfort Table" by Katie Lee Joel
Ingredients
1 pound ground beef (85 percent lean)
1 large egg, lightly beaten
1 medium yellow onion, half grated, the other half thinly sliced
1/4 teaspoon garlic powder
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
12 slices white bread (Pepperidge Farm would be my choice)
2 tablespoons unsalted butter, softened
12 slices American cheese
Directions
In a medium bowl, combine the beef, egg, grated onion, garlic powder, salt, and pepper. Mix until combined.
Form into thin (very thin) patties.
Spread butter on one side of each slice of bread.
Heat a large heavy skillet over medium-high heat. Cook the burgers 2-3 minutes on each side. Drain on paper towels. Drain the grease from the skillet.
In the same skillet, place six slices of bread, butter side down. Top each with a slice of cheese, some onions and a burger.
Top with remaining slices of cheese, if using, and bread, butter side up.
Cook each sandwich until golden brown, about 2 minutes per side.
Serve with your fave burger toppings.
Makes 6 burgers Yummm...
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You can see the burger below made by Katie Lee & Frank Bruni in a video ("West Virginia in the West Village")in the NYT online...
Former Top Chef hostess and cookbook author Katie Lee (Billy Joel's latest ex) was crowned the Queen of the Food Network's 2008 NYC Wine and Food Festival Burger Bash. Her specialty is a cross between a cheeseburger and a grilled cheese sammich. Dubbed the Logan County (West Virginia) Hamburger, it's a creation of her grandmother, who made the it with cheap ingredients during tough times.
It's simple, yet looks delicious and intensely comforting, much like Katie herself...
Here's the recipe:
Logan County Hamburgers
From "The Comfort Table" by Katie Lee Joel
Ingredients
1 pound ground beef (85 percent lean)
1 large egg, lightly beaten
1 medium yellow onion, half grated, the other half thinly sliced
1/4 teaspoon garlic powder
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
12 slices white bread (Pepperidge Farm would be my choice)
2 tablespoons unsalted butter, softened
12 slices American cheese
Directions
In a medium bowl, combine the beef, egg, grated onion, garlic powder, salt, and pepper. Mix until combined.
Form into thin (very thin) patties.
Spread butter on one side of each slice of bread.
Heat a large heavy skillet over medium-high heat. Cook the burgers 2-3 minutes on each side. Drain on paper towels. Drain the grease from the skillet.
In the same skillet, place six slices of bread, butter side down. Top each with a slice of cheese, some onions and a burger.
Top with remaining slices of cheese, if using, and bread, butter side up.
Cook each sandwich until golden brown, about 2 minutes per side.
Serve with your fave burger toppings.
Makes 6 burgers Yummm...
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The photo reminds me of a meal I had in college. Apparently someone in food service thought it would be a good idea to create a hamburger patty with cheese inside, the patty molded to be exactly the same size and shape as a normal hamburger patty. Don't know if they thought it would save time or what. But during the course of cooking the meat, the cheese inside became a liquid. So when you bit into your burger, molten cheese lava shot into your mouth. As I was throwing mine out, I noticed the garbage cans were full of burgers with a single bite taken out.
Mar 23, 2010 at 3:42pm Edited
Great story!
Here's a memory from my freshman year at Syracuse...
Every night from 6PM to 1 AM, a truck (sorta like the "grease trucks" at Rutgers) called "Wimpy's" would station itself outside Watson Hall (an all-men's dorm back in '66), dishing out amazingly wonderful sammiches containing either two or four burgers on submarine rolls, with or without cheese, onions, relish, mustard, ketchup, peppers, lettuce,tomato, or bacon, which were called "Jaws". I usually opted for plain old "Cheese Jaws", and was a regular customer until the end of my first semester, when I weighed in at 210, and decided to swear off and lose thirty pounds.
Sigh... I miss 'em still...
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BTW, it seems that other folks remember, as well:
http://www.facebook.com/topic.php?uid=2226517027&topic=5248
Here's a memory from my freshman year at Syracuse...
Every night from 6PM to 1 AM, a truck (sorta like the "grease trucks" at Rutgers) called "Wimpy's" would station itself outside Watson Hall (an all-men's dorm back in '66), dishing out amazingly wonderful sammiches containing either two or four burgers on submarine rolls, with or without cheese, onions, relish, mustard, ketchup, peppers, lettuce,tomato, or bacon, which were called "Jaws". I usually opted for plain old "Cheese Jaws", and was a regular customer until the end of my first semester, when I weighed in at 210, and decided to swear off and lose thirty pounds.
Sigh... I miss 'em still...
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BTW, it seems that other folks remember, as well:
http://www.facebook.com/topic.php?uid=2226517027&topic=5248
Posted By: soda"Wimpy's" would station itself outside Watson Hall
More precisely, the "Wimpy Wagon" on the corner of Waverly and Comstock. Even late at night, there would be a line. I'd usually get there around 11:30PM or so. When it was my turn, Dot would ask if I wanted my usual. I'd nod and she'd yell over to Joe on the grill, "gimme a cheesejaw with everything and a Coke!".
So I guess I'm about 10 years younger than you. I used to live in Booth. Those cheese-lava burgers were served in Kimmel dining hall, which is probably when I started eating in Haven. Later I moved into the TEP house over on Walnut and we had our own cook. But some nights I'd still hike up the hill for a cheesejaw. Small world, huh?
Thread Drift Alert: A plain pie from Star Tavern.
Sorry, I couldn't resist...
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Sorry, I couldn't resist...
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To make up for the above, here's a masterpiece from JG Melon. When I lived on the UWS, we had a JG Melon of our very own, but I fear it's gone now:cry:. In any case...
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Loose Meat Burger (Anybody who claims this is a Sloppy Joe immediately loses the right to post on this thread...)
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that's a Sloppy Joe ^^^^^^^^^^^^
and was around long before this crap of a sandwich some people from Jersey call a Sloppy Joe.
and was around long before this crap of a sandwich some people from Jersey call a Sloppy Joe.
Mar 26, 2010 at 5:48am Edited
Actually, the loose meat sammich is only a year older....
http://www.maidrite.com/maid-rite_history.html
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http://www.maidrite.com/maid-rite_history.html
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Mar 26, 2010 at 6:21am Edited
Posted By: jeffmarkelWhat's with this trend over the last few years to call every little burger a "slider?" Slider was always the pejorative word for White Castle burgers because of their effect on your lower GI output. I sure as hell don't associate the word with anything good, foodwise.
SLIDER HISTORY, courtesy of AHT:
Invented in Wichita, Kansas, in 1916 by Walter Anderson (who five years later founded White Castle), sliders were at one time the predominant form of burger on the planet. Weighing in at under two ounces, the diminutive sandwiches are made by slowly steam-griddling thin, all-beef patties on a bed of onions.
The aromatic steam from the onions wafts through and around the beef and buns, which are placed directly on top of the patty as it cooks. When fully steamed through, the buns become mere wisps of moist pillowy breadthe physical manifestation of sweet, pungent onion vapor. Topped with melty American cheese and a couple slices of pickle, it's the cheeseburger in one of its purest, most noble forms.
Just sayin'...
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I knew where they came from - but they weren't "sliders" then, they only got the name after generations of eaters found them to be as quick on the way out as they were on the way in.
From Wikipedia: "the term "slider" originated from the hamburgers served by flight line galleys at military airfields, which were so greasy they slid right through you."
From Wikipedia: "the term "slider" originated from the hamburgers served by flight line galleys at military airfields, which were so greasy they slid right through you."
Mar 26, 2010 at 12:53pm Edited
...and that's a *bad* thing? You're probably not a fan of Nathan's eggrolls, either...
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Mar 26, 2010 at 2:23pm Edited
Posted By: sodaActually, the loose meat sammich is only a year older....
older than that, I did some research on the matter myself several years ago, but have since lost the info I had, and I really don't care that much anymore.
if I remember correctly it was sometime from the mid to late 1800s that the Sloppy Joe style sandwich came about, but perhaps not with as finely ground beef.
Mar 26, 2010 at 6:28pm Edited
Posted By: ahm
"I win.
(Yes, those are Krispy Kreme donuts)"
Ever scrupulous as I am about quoting one's sources, this post has been bugging me, so I looked into it...
http://en.wikipedia.org/wiki/Luther_Burger
There's no proof, but I'd guess that those burgers are what killed him...
http://en.wikipedia.org/wiki/Luther_Vandross
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"I win.
(Yes, those are Krispy Kreme donuts)"
Ever scrupulous as I am about quoting one's sources, this post has been bugging me, so I looked into it...
http://en.wikipedia.org/wiki/Luther_Burger
There's no proof, but I'd guess that those burgers are what killed him...
http://en.wikipedia.org/wiki/Luther_Vandross
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