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In which the Montreal Burger Report moves to all-video all-the-time!!
Last week, Thursday May 12, 2011 to be exact, went uptown to Balkan Foods, 7333 Saint Hubert in Montreal for lunch. Ryk 'E. Coli" Edelstein had a ćevapi (10 pieces) and Chris 'Zeke' Hand had a pljeskavica (despite not being able to pronounce it).
There are some obvious faults, and I can only hope that I get better at filming as we go along. If anyone has any tips, hints or suggestions, please do not hesitate to let me know.
Thursday, May 19, 2011
Wednesday, May 18, 2011
The Joshua Fiddler Interview (Part 2/2)
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Back on May 10, Moishe's Steakhouse had a launch for their 3 Hours to Midnight menu (which includes a burger) and introduced their new chef Joshua Fiddler. We took advantage of the situation to interview Mr. Fiddler, along with Bartek Komorowski from Culinary Propaganda and Fast Food Fred. We talked to the new chef at Moishe's about the changes to their menu, some of the difficulties he had, and, obviously, their hamburger.
Part One is of the Joshua Fiddler interview is here.
Back on May 10, Moishe's Steakhouse had a launch for their 3 Hours to Midnight menu (which includes a burger) and introduced their new chef Joshua Fiddler. We took advantage of the situation to interview Mr. Fiddler, along with Bartek Komorowski from Culinary Propaganda and Fast Food Fred. We talked to the new chef at Moishe's about the changes to their menu, some of the difficulties he had, and, obviously, their hamburger.
Part One is of the Joshua Fiddler interview is here.
Tuesday, May 17, 2011
The Joshua Fiddler Interview (Part 1/2)
Howdy!
Back on May 10, Moishe's Steakhouse had a launch for their 3 Hours to Midnight menu (which includes a burger) and introduced their new chef Joshua Fiddler. We took advantage of the situation to interview Mr. Fiddler, along with Bartek Komorowski from Culinary Propaganda and Fast Food Fred. We talked to the new chef at Moishe's about the changes to their menu, some of the difficulties he had, and, obviously, their hamburger.
Part Two of the interview with Joshua Fiddler is here.
Back on May 10, Moishe's Steakhouse had a launch for their 3 Hours to Midnight menu (which includes a burger) and introduced their new chef Joshua Fiddler. We took advantage of the situation to interview Mr. Fiddler, along with Bartek Komorowski from Culinary Propaganda and Fast Food Fred. We talked to the new chef at Moishe's about the changes to their menu, some of the difficulties he had, and, obviously, their hamburger.
Part Two of the interview with Joshua Fiddler is here.
Monday, May 16, 2011
The Leonard Lighter Interview
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Big changes happening here at the Montreal Burger Report... We proudly present you (da-da-dah!) Video. From now on everything is going to be video (keep your fingers crossed for us, please and thanks).
Back on May 10, Moishe's Steakhouse had a launch for their 3 Hours to Midnight menu (which includes a burger) and introduced their new chef Joshua Fiddler. We took advantage of the situation to interview Lenny Lighter, co-owner of Moishe's about the recent renovations, changes to their menu and their hamburger.
There will be some more changes in the coming weeks as well, so keep your eyes peeled, and if you have any suggestions or ideas, please don't hesitate to let us know.
Big changes happening here at the Montreal Burger Report... We proudly present you (da-da-dah!) Video. From now on everything is going to be video (keep your fingers crossed for us, please and thanks).
Back on May 10, Moishe's Steakhouse had a launch for their 3 Hours to Midnight menu (which includes a burger) and introduced their new chef Joshua Fiddler. We took advantage of the situation to interview Lenny Lighter, co-owner of Moishe's about the recent renovations, changes to their menu and their hamburger.
There will be some more changes in the coming weeks as well, so keep your eyes peeled, and if you have any suggestions or ideas, please don't hesitate to let us know.
Wednesday, May 11, 2011
Watch Mojo does McDonald's
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In anticipation of the Montreal Burger Report going all-video all the time (big changes in store) we present Watch Mojo's Version of a Big Mac Burger...
We're only doing this because the folk at WatchMojo.com are nice people who work up the block from us. And you always want to be nice to neighbors. Because there are a bunch of things wrong with their recipe, and we're not certain why anyone would want to recreate a Big Mac.
In anticipation of the Montreal Burger Report going all-video all the time (big changes in store) we present Watch Mojo's Version of a Big Mac Burger...
We're only doing this because the folk at WatchMojo.com are nice people who work up the block from us. And you always want to be nice to neighbors. Because there are a bunch of things wrong with their recipe, and we're not certain why anyone would want to recreate a Big Mac.
Wednesday, May 4, 2011
I'm going to have to have a talk with John D Stocks...
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The hunt for Montreal’s best burger by johndstocks
Apparently he thinks that Buns and m:brger should be under consideration for the best burger in town...
The hunt for Montreal’s best burger by johndstocks
Apparently he thinks that Buns and m:brger should be under consideration for the best burger in town...
Tuesday, May 3, 2011
Josh Ozersky on the past, the present and the future
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As part of Eater's Burger week (and happy National Burger Month to everyone) they got him to write about the past, the present and the future of the burger. Personally I think he gets it 100% wrong when he attributes the burger's invention to White Castle. A) White Castle makes 'sliders' not hamburgers. B) The Louis' Lunch story makes much more sense to me. and C) I'm an East-coast sort of guy.
I'm also not so certain I agree with him about the 'modern burger era' starting with the db Burger - but I'm going to have to do some more research before I become certain. And then finally his obsession with the squishy white bun has got to go!
As part of Eater's Burger week (and happy National Burger Month to everyone) they got him to write about the past, the present and the future of the burger. Personally I think he gets it 100% wrong when he attributes the burger's invention to White Castle. A) White Castle makes 'sliders' not hamburgers. B) The Louis' Lunch story makes much more sense to me. and C) I'm an East-coast sort of guy.
I'm also not so certain I agree with him about the 'modern burger era' starting with the db Burger - but I'm going to have to do some more research before I become certain. And then finally his obsession with the squishy white bun has got to go!
Bobby's Burger Palace, Flip Burger, Shake Shack and Umami Burger.
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More from Eater's Burger Week, this time on "up and coming" burger chains; Bobby's Burger Palace, Flip Burger, Shake Shack and Umami Burger. Still nothing on Dic Ann's, Smart Burger, m:brgr, Burger de Ville, Buns Hamburger House, Frites Alors or any of the other up and coming burger chains here in Montreal.
More from Eater's Burger Week, this time on "up and coming" burger chains; Bobby's Burger Palace, Flip Burger, Shake Shack and Umami Burger. Still nothing on Dic Ann's, Smart Burger, m:brgr, Burger de Ville, Buns Hamburger House, Frites Alors or any of the other up and coming burger chains here in Montreal.
Monday, May 2, 2011
Burger and wine pairings
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Once again, shamelessly lifting from Eater's National Burger Week (by the way happy National Burger Month everyone...) they decide to ask some folk what would be a good adult beverage to accompany some very specific burgers. I might just have to 'borrow' that idea in the future...
In the meantime:
At Longman & Eagle in Chicago, Jim McCann suggests either a "dry but fruit forward" Sicilian white wine, a slightly bitter pale ale or a "wheated bourbon... on the sweet side." - Wouldn't you be looking for the same qualities in a beverage instead of completely different flavors?
At the Heirloom Café in San Francisco, Matt Straus suggests an $85 half bottle of vin jaune or a $120 American Cabernet Sauvignon to go with a $12 burger. - If the burger was $30, perhaps. But you have to be kidding. And on top of it a vin jaune and a burger is like pedal powered Lamborghini aka a joke.
Over at Father's Office in Los Angeles Sang Yoon suggests a wine that has a "bloody, iron ore like character" or a beer that has a "tannic hop finish, [and a...] slick caramel like maltiness." to go with a hamburger that has both blue cheese and Gruyere. Again, why would you suggest two completely different flavor profiles for your beverages? And with a good blue cheese on a burger, I would suggest water. There are just going to be too many extremely strong flavors happening for a beverage to compete.
At Burger & Barrel in New York Natalie Tapken recommends a wine with "tobacco and herbaceous qualities... crushed floral and cherry notes." A beer that is "quite complex" with "malt and strawberry qualities [that] compliment the bitter backbone to the beer." Or a cocktail with Gin, Aperol, Lemon, Grapefruit and Sparkling Wine because it is "refreshing." To her credit they are to be paired with a lamb burger. All my previous comments apply here as well.
Once again, shamelessly lifting from Eater's National Burger Week (by the way happy National Burger Month everyone...) they decide to ask some folk what would be a good adult beverage to accompany some very specific burgers. I might just have to 'borrow' that idea in the future...
In the meantime:
At Longman & Eagle in Chicago, Jim McCann suggests either a "dry but fruit forward" Sicilian white wine, a slightly bitter pale ale or a "wheated bourbon... on the sweet side." - Wouldn't you be looking for the same qualities in a beverage instead of completely different flavors?
At the Heirloom Café in San Francisco, Matt Straus suggests an $85 half bottle of vin jaune or a $120 American Cabernet Sauvignon to go with a $12 burger. - If the burger was $30, perhaps. But you have to be kidding. And on top of it a vin jaune and a burger is like pedal powered Lamborghini aka a joke.
Over at Father's Office in Los Angeles Sang Yoon suggests a wine that has a "bloody, iron ore like character" or a beer that has a "tannic hop finish, [and a...] slick caramel like maltiness." to go with a hamburger that has both blue cheese and Gruyere. Again, why would you suggest two completely different flavor profiles for your beverages? And with a good blue cheese on a burger, I would suggest water. There are just going to be too many extremely strong flavors happening for a beverage to compete.
At Burger & Barrel in New York Natalie Tapken recommends a wine with "tobacco and herbaceous qualities... crushed floral and cherry notes." A beer that is "quite complex" with "malt and strawberry qualities [that] compliment the bitter backbone to the beer." Or a cocktail with Gin, Aperol, Lemon, Grapefruit and Sparkling Wine because it is "refreshing." To her credit they are to be paired with a lamb burger. All my previous comments apply here as well.
Le Must publishes an advertisement for Gourmet Burger
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Andrea Doucet Donida writes breathlessly and enticingly about how scrumptious and delicious Georges Najjar's hamburgers are.
Andrea Doucet Donida writes breathlessly and enticingly about how scrumptious and delicious Georges Najjar's hamburgers are.
Over at Eater they make a slide show of Every Burger Special Ever From Bob's Burgers
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I spent a little bit of time trying to get the slide show to work here, but was unsuccessful. So click here to go see Every Burger Special Ever From Bob's Burgers.
I spent a little bit of time trying to get the slide show to work here, but was unsuccessful. So click here to go see Every Burger Special Ever From Bob's Burgers.
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