Comments on: Chuck, Chuck, Chuck!

By: Haman

Haman — Mon, 19 Oct 2009 15:04:15 +0000

Praise you and your site for your guidance.

By: Maura

Maura — Sat, 25 Mar 2006 22:44:41 +0000

I was just going to post that Danny Meyer actually uses brisket and sirloin, but I see that Christina beat me to the punch 5 months ago. Typical.

By: Mitch

Mitch — Tue, 01 Nov 2005 00:56:19 +0000

right, part sirloin, part brisket, I knew that. At least, I knew it was something…
I’m amending my fat percentages for burgers: 15 to 20%. that’s also a good percentage for humans.

By: Christina

Christina — Fri, 28 Oct 2005 17:46:23 +0000

I think the Shake Shack burger is actually part sirloin and part brisket. We tried to duplicate their burger at home with hand-ground (at home, by the Fox, not by the butcher) sirloin and brisket and it was darned tasty. You are right about the fat. Fat’s the key. Fatty, freshly ground, loosely packed meat. Yay, meat.

By: Doc

Doc — Thu, 27 Oct 2005 22:18:04 +0000

I like the picture: it looks like an attempt by the server to make the hamburger look like a pie with only its first slice removed.

My main complaint with hamburgers in restaurants: they end up being logistically impossible to eat. Why do hamburger pattyists insist on making hamburger spheres? What of the folks slicing tomatoes and onions? Don’t they recognize that fat slices of these vegetables may look great on the plate, but when assembled render impossible the goal of fitting between the upper and lower teeth of one single human jaw? Messy! All this of course just highlights my Felix Unger side, which cringes at the idea of ordering a grease-flinging dish like spaghetti con vongole when wearing a nice shirt.

I guess I am saying that I agree with the keep it small idea.