http://www.carnivore.tv/state-and-allen-yuppie-burger/ Burgers, Burritos & BBQ Fri, 03 Sep 2010 19:38:02 +0000 http://wordpress.org/?v=2.5.1 http://www.carnivore.tv/state-and-allen-yuppie-burger/#comment-271 ChriAmateur Traveler Fri, 06 Jun 2008 11:10:35 +0000 http://www.carnivore.tv/?p=22#comment-271 For the record, the BBQ chicken pizza (if memory serves) at the State and Allen Lounge was also good. For the record, the BBQ chicken pizza (if memory serves) at the State and Allen Lounge was also good.

]]> http://www.carnivore.tv/state-and-allen-yuppie-burger/#comment-226 Dave Peterson Thu, 15 May 2008 04:50:24 +0000 http://www.carnivore.tv/?p=22#comment-226 When I think about BtBR, I feel a need to give greater emphasis to toppings than 15%. I think a starting point for my burger world view would be 50% meat, 25% bun, and 25% toppings. The thing is, as evidenced by your experience, any of these numbers can be knocked for a loop by one of those components being exceptional beyond expectations. Maybe what makes a burger such an intriguing art medium is the deceptive simplicity of these three basic components, any of which can be made the star of the show. It's a great chef who can determine the line at which BtBR is thrown out of balance, and the burger stops being exceptional and starts just trying too hard. When I think about BtBR, I feel a need to give greater emphasis to toppings than 15%. I think a starting point for my burger world view would be 50% meat, 25% bun, and 25% toppings. The thing is, as evidenced by your experience, any of these numbers can be knocked for a loop by one of those components being exceptional beyond expectations. Maybe what makes a burger such an intriguing art medium is the deceptive simplicity of these three basic components, any of which can be made the star of the show. It’s a great chef who can determine the line at which BtBR is thrown out of balance, and the burger stops being exceptional and starts just trying too hard.

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