Guest MarvinisaLunatic Posted January 17, 2003 Report Posted January 17, 2003 CNN today was talking about a $50 burger, but I cant find any articles on it..
Guest Gathering Moss Posted January 17, 2003 Report Posted January 17, 2003 A review of "The World's Most Decadent Hamburger." GLAM BURGER By STEVE CUOZZO -------------------------------------------------------------------------------- DB Bistro Moderne's $50 burger royale. January 17, 2003 -- LET'S get one thing straight: If I want a real hamburger, I'll pass up this winter's circus of luxury burgers for the basic, plump juice-oozers of Burger Heaven, made with freshly ground chuck and little else. Truffles, foie gras, Kobe beef - the Old Homestead's $41 brainstorm - are little more than gimmicks. Sirloin, used exclusively at '21' and for 80 percent of DB Bistro Moderne's $50, black-truffled blockbuster, has too little fat to be as juicy and flavorful as I like. But there's nothing wrong with a good gimmick, especially in the dead of January when the city's snoozing restaurant scene can do with a good-humored wakeup call. DB's Burger Royale - pricier than any entree at the Four Seasons or Le Cirque - is something to see, if not to gulp down when you feel a Big Mac attack coming on. Standing 4 inches tall, spanning 4 inches across, it is the Elephant King of burgers, compared with which all others are pygmies. The elements stacked and inserted between halves of a crunchy parmesan and black onion-seed roll could stock a small gourmet shop: braised short ribs and foie gras tucked into the burger, made from first-class beef and pan-seared to a crusty finish; ground horseradish and French mustard; crackling, curly chicory and tomato confit on top and fresh tomato underneath; and, of course, layers of freshly shaved black Provencal truffles - top, bottom and in between. It is served with wonderfully airy, crisp potato puffs. But a defibrillator might be a better idea, despite chef Daniel Boulud's cheery observation that the burger itself is only 20 percent fat and the truffles add no more. Forget using your hands. It would take the mouth of a hippopotamus to take it all in. I've long been a fan of DB's original $29 burger made with a small amount of truffles, but it can on occasion be dry, and the souped-up version I tried yesterday shared the same weakness. Where do burgers go from here? With truffles and foie gras onboard, it remains only to incorporate the third "luxury ingredient," caviar, into an even more expensive variation. Patroon, '21,' Old Homestead - does anybody want to give it a try?
Guest Brian Posted January 17, 2003 Report Posted January 17, 2003 The meat's so well marbled it holds juice really well. It's almost a totally different variety than sirloin. You'd have to have had it to know.
Guest Lord of The Curry Posted January 18, 2003 Report Posted January 18, 2003 Fuckin hell, I've been a vegetarian for 3 years and this Kobe beef is making me think twice. *shakes fists at Brian*
Chunk Posted January 18, 2003 Report Posted January 18, 2003 Fuckin hell, I've been a vegetarian for 3 years and this Kobe beef is making me think twice. *shakes fists at Brian* lol I heard that the Cattle is feed beer so that it encourages them to eat grain. Hence fattening them up. Thats the reason behind the whole beer thing. ChUnK!
Guest CED Ordonez Posted January 18, 2003 Report Posted January 18, 2003 I really want a slab of Kobe beef in steak form now. How much of a dent do I have to put in my wallet for that?
Guest Brian Posted January 18, 2003 Report Posted January 18, 2003 Something like 99 dollars for four cuts. It's a really pinkish meat, because how well it's kept. It's weird looking at it the first time and getting the texture and thinking, "This is steak?". Working with it, you really have to keep a grasp on how delicate the meat is. Almost melts in your mouth. Pair it with sake and shiitakes.
Guest Agent of Oblivion Posted January 18, 2003 Report Posted January 18, 2003 heh. I'll take mine extra-well done.
Guest TheArchiteck Posted January 18, 2003 Report Posted January 18, 2003 Brian=Roksaburo Michiba. He was one of the greatest. Next to Sakai. But damn truffles and foie gras on a burger? Talk about luxirious. You get caviar on the side too?
Chunk Posted January 18, 2003 Report Posted January 18, 2003 Brian are you a chef or something? It seems you know your shit when it comes to food. As for serving Kobe Beef with Sake and shiitakes, it woud be difficult enough for me to find those three ingredients, let alone afford them. ChUnK!
Guest TheArchiteck Posted January 18, 2003 Report Posted January 18, 2003 You'll most likely come out cheaper buying a couple of those $41-50 burgers.... Then making it yourself.
Chunk Posted January 18, 2003 Report Posted January 18, 2003 True. Do you think they do trans-atlantic delivery ? ChUnK!
Guest TheArchiteck Posted January 18, 2003 Report Posted January 18, 2003 haha, with those prices they probably will send a professional cook to your house and make it front of you.
Guest Vern Gagne Posted January 18, 2003 Report Posted January 18, 2003 The Burger has too much stuff on it. I prefer a plan burger on a toasted bun with Ketchup, pickles and lettuce are optional.
Chunk Posted January 18, 2003 Report Posted January 18, 2003 The Burger has too much stuff on it. I prefer a plan burger on a toasted bun with Ketchup, pickles and lettuce are optional. I think I have to agree. I like everything in my burgers, but if im paying that much for Kobe Beef, I want to be able to actually taste the meat. ChUnK!
Guest Brian Posted January 19, 2003 Report Posted January 19, 2003 I cooked on the side for a long time and actually considered at one point going to France or Japan to apprentice myself, but right now I'm working on finishing my degree and maybe wrestling school down the line. Shiitakes are getting a pretty strong footing on the market now. Portabellos have basically broken through and I have a good feeling that there's going to be a pretty strong embrace of Asian cooking within the next few years outside of the regular circles. With guys like Morimoto, Tsai, and Roy Yamaguchi at the forefront (and Sam Choy to a lesser extent), there's a really strong base there. Sushi's becoming popular, and that's just a small chunk of the Japanese food culture. There's a lot of American influenced chinese food already and dim sum is somewhat of a staple. Filipino, Thai, and Cambodian food is out there. And Morimoto draws a lot of comparisons to Thomas Keller (French Laundry).
Guest TheArchiteck Posted January 19, 2003 Report Posted January 19, 2003 Ever been to a Morimoto resturant?
Guest Brian Posted January 19, 2003 Report Posted January 19, 2003 No, but I'm planning. It's not at the top of my list though, surprisingly. French Laundry or bust. That's pretty much my Mecca right now until I go outside of the country.
Guest Mr. Slim Citrus Posted January 22, 2003 Report Posted January 22, 2003 I've never heard them call frites outside of a french restauranat with steak. They should be using fucking roasted garlic with that sweet, sweet, meat. You must eat at more upscale places then I usually go to; I've never heard them called "frites" outside of Italy. Personally, I'd pay for a $41 burger once, just for the snobbery factor...
Guest Brian Posted January 22, 2003 Report Posted January 22, 2003 Steak con frites. That's about it. Italians don't really have french fries; they jacked them from the French. At least that's the word from the snotty French cooks.
Chunk Posted January 22, 2003 Report Posted January 22, 2003 You must eat at more upscale places then I usually go to; I've never heard them called "frites" outside of Italy. Personally, I'd pay for a $41 burger once, just for the snobbery factor... Italy? Isn't Pomme Frites the French name for chips (or fries as you guys call them). ChUnK!
Guest cobainwasmurdered Posted February 10, 2003 Report Posted February 10, 2003 Now I want a burger.
Guest treble charged Posted February 10, 2003 Report Posted February 10, 2003 CWM's always got the munchies, anyway.
Guest cobainwasmurdered Posted February 10, 2003 Report Posted February 10, 2003 Tim, I love you in a non-ghey way. Roomie
Guest Agent of Oblivion Posted February 10, 2003 Report Posted February 10, 2003 Aren't French Fries really Belgian anyway?
Guest Brian Posted February 10, 2003 Report Posted February 10, 2003 The French, like they always seem to, claim them their own. So do the Belgians. It's unknown; Thomas Jefferson claims the French did it first
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