blogs that involve food

Search Augieland

  • Google

    WWW
    augieland.blogs.com


Your email address:


Powered by FeedBlitz

restaurant reports

« Boqueria, 741 accuratillian stars: originally posted 10/17/06 | Main | Woody's chestnut raised pork »

November 01, 2006

Comments

Andrew Gottlieb

Thanks for the review. Have personally been doing the chuck, sirloin, brisket, short rib mix for a few summers now and it does produce a great burger - I wonder what his ratio is. Now I am really looking forward to trying BLT out. You are right about the salting, Judy Rodgers of Zuni Cafe in SF advocates salting cubed meat a day in advance before grinding it for her well regarded burger. Hell she advocates salting any and all meats in advance, personally have a been working my way through a Violet Hill pork shoulder, salting the different cut aparts, and it has helped them all regardless of the cooking method.

Andrea

I had the BLT Burger last night and my companion had the Lamb burger. Overall opinion, good, not great. I think the Lure burger is still tops but it may be that the BLT burger with two patties was too much beef for me. I will definitely still go back and try the Classic with American!

Verify your Comment

Previewing your Comment

This is only a preview. Your comment has not yet been posted.

Working...
Your comment could not be posted. Error type:
Your comment has been saved. Comments are moderated and will not appear until approved by the author. Post another comment

The letters and numbers you entered did not match the image. Please try again.

As a final step before posting your comment, enter the letters and numbers you see in the image below. This prevents automated programs from posting comments.

Having trouble reading this image? View an alternate.

Working...

Post a comment

Comments are moderated, and will not appear until the author has approved them.