As you know by now, I was fortunate enough to be featured in a short video on Boston.com with my good friend Jonathan “C” Clark and interviewed and quoted in an article by Devra First in the Boston Globe. Pretty much what I always wanted, and something I’m always striving for, which of course is exposure, anyone who writes a food blog and claims they don’t want or like the attention is lying. Really, I just want to share my love and passion for burgers to as many people as I can. if I lose some readers by being too honest (ie negative and bitter) so be it. I’m harsh and I know it, yet I never enjoy when people return the favor, which probably inspire the majority of my rants. But where is this blog even going? Who knows, clearly I’m interested in starting a food truck, some day a burger joint, and I find the entire process to be prime research, if nothing else. But for now I’m reviewing them all, burger joints, French restaurants serving pretentious burgers on brioche, diners, fast-food, pubs, and everything in between. continue reading »
Archive for October, 2010
I haven’t gone too deep into my dreams of opening a restaurant and/or food truck, but yes, it is my goal and my passion to do so. This takes a lot of effort and money. Lots and lots of money. So I’ll put it out to you, dear reader, because who wouldn’t want a new burger joint (as if there aren’t enough already) or food truck run by yours truly. Unfortunately, being a chef doesn’t always pay that much, and at this point I would open up the discussion to anyone who’d be willing to invest in such an establishment. Feel free to contact me anytime, and we’ll discuss the details. So what do you say Boston, who’s going to help make this dream come true??
You tell me. Okay, I’ll tell you, at least to start the conversation. Why start and stop with the burger, might as well ask if a hot dog is just a hot dog, or if a pizza is just a pizza, or whatever fill in the blank food you feel more comfortable with. For me, Mr. Burger Enthusiast, obsessed with finding the best, no, a burger is not just a burger, but you already knew that. We love to analyze here at Burger Blog Central, over analyze perhaps, but hey, that’s what we do. Clearly, not all burgers are the same, in price, condiments, cuts of beef, type of bun, the possibilities are endless, and we haven’t even started talking about quality yet. In many ways, however, a burger is just a burger, many pub burgers are similar, most fast-food burgers are alike, so at face value we’re still talking beef, cheese, a bun and maybe some lettuce and tomato if you’re good. But ask 100 people what their perfect burger looks like and you’ll get 100 different answers. Burgers are funny that way, people order the same type of burger over and over again, at the same temperature. But medium-rare to me might be different than medium-rare to you. Anything that’s not done the way we expect it to be we scoff at, but shouldn’t we be judging it based on flavor? I do think that any chef worth their salt should be able to cook a burger to temperature, and really it’s a badge of honor to be able to do so, but in the end, I want it to taste good, medium-rare or not medium-rare aside. Even with the multitude of different blends of meat, and different types of cheese, it’s still a burger, but of course they are not all created equally. I guess the question is, at what point does it not become a burger? Your thoughts??