http://www.saltshaker.net/20060801/the-great-hamburguesa-roundup Casting a little flavor (and a few aspersions) on the world of food, drink, and life Tue, 07 Oct 2008 03:47:58 +0000 http://wordpress.org/?v=2.6.2 http://www.saltshaker.net/20060801/the-great-hamburguesa-roundup#comment-168625 SaltShaker » Blog Archive » Enclave of the North Tue, 09 Sep 2008 15:00:55 +0000 http://www.saltshaker.net/20060801/the-great-hamburguesa-roundup#comment-168625 [...] purpose, and I didn’t get a chance to see much of it. At some point way back when I wrote my great hamburguesa round-up, a local friend had sent me a note saying “you must try the burger at Pepino’s” [...] [...] purpose, and I didn’t get a chance to see much of it. At some point way back when I wrote my great hamburguesa round-up, a local friend had sent me a note saying “you must try the burger at Pepino’s” [...]

]]> http://www.saltshaker.net/20060801/the-great-hamburguesa-roundup#comment-129686 SaltShaker » Blog Archive » Burger Wars Continued Sun, 01 Jun 2008 15:40:34 +0000 http://www.saltshaker.net/20060801/the-great-hamburguesa-roundup#comment-129686 [...] when we’re in the mood. I realized that originally, I’d slated it for Round Two of the Great Hamburguesa Roundup, something which I never got around to writing. So the photos, and the memory, lapsed into [...] [...] when we’re in the mood. I realized that originally, I’d slated it for Round Two of the Great Hamburguesa Roundup, something which I never got around to writing. So the photos, and the memory, lapsed into [...]

]]> http://www.saltshaker.net/20060801/the-great-hamburguesa-roundup#comment-87068 SaltShaker » Blog Archive » Just a Good Ole Fashioned… Sun, 27 Jan 2008 12:42:49 +0000 http://www.saltshaker.net/20060801/the-great-hamburguesa-roundup#comment-87068 [...] Now, the burger wars, as they may be styled by various writers, and to which I suppose I’ve contributed my share, will probably continue long after you and I are gone. “The best burger in New York”, [...] [...] Now, the burger wars, as they may be styled by various writers, and to which I suppose I’ve contributed my share, will probably continue long after you and I are gone. “The best burger in New York”, [...]

]]> http://www.saltshaker.net/20060801/the-great-hamburguesa-roundup#comment-10545 inz Mon, 15 Jan 2007 15:44:18 +0000 http://www.saltshaker.net/20060801/the-great-hamburguesa-roundup#comment-10545 There's an ancient argentinian recipes book called <a href='http://www.deremate.com.ar/accdb/viewitem.asp?idi=14023881' rel="nofollow">"La Cocinera Criolla."</a> By the time it was published, cook books included tips on everything home related, from ironing to weddings and treating hangovers, etcetera. Burgers are listed there (Hamburguesas) under "food for the sick." There’s an ancient argentinian recipes book called “La Cocinera Criolla.” By the time it was published, cook books included tips on everything home related, from ironing to weddings and treating hangovers, etcetera.
Burgers are listed there (Hamburguesas) under “food for the sick.”

]]> http://www.saltshaker.net/20060801/the-great-hamburguesa-roundup#comment-8457 dan Wed, 13 Dec 2006 13:21:10 +0000 http://www.saltshaker.net/20060801/the-great-hamburguesa-roundup#comment-8457 I forgot to mention that on my <a href="http://www.saltshaker.net/20061129/tiger-trip" target="_blank" rel="nofollow">recent trip to Tigre</a> I encountered one of the owners, David, of <em>Kansas</em>. He had spent the day up there with a whole bevy of family members who are in Argentina visiting him. We didn't get a chance to chat much, and I certainly wasn't going to bring up my experience of his restaurant, in front of his family. I just acknowledged that I was familiar with it and had been, and gave him a card for Casa S, which he wasn't familiar with. He didn't respond with one of his, but then, he was in shorts and a tank-top, he might not have had any on him. I forgot to mention that on my recent trip to Tigre I encountered one of the owners, David, of Kansas. He had spent the day up there with a whole bevy of family members who are in Argentina visiting him. We didn’t get a chance to chat much, and I certainly wasn’t going to bring up my experience of his restaurant, in front of his family. I just acknowledged that I was familiar with it and had been, and gave him a card for Casa S, which he wasn’t familiar with. He didn’t respond with one of his, but then, he was in shorts and a tank-top, he might not have had any on him.

]]> http://www.saltshaker.net/20060801/the-great-hamburguesa-roundup#comment-1687 SaltShaker » Blog Archive » Tourist Trap? Or Just Better? Tue, 26 Sep 2006 20:31:25 +0000 http://www.saltshaker.net/20060801/the-great-hamburguesa-roundup#comment-1687 [...] Buenos Aires - There’s a two block strip along the south side of the Recoleta cemetery lined with restaurants. They tend towards the expensive - it’s the trendy part of the wealthy section of the barrio. Tree-lined streets, seating outdoors in good weather, touts trying in Spanglish to entice tourists to dine. The big differences between this “tourist trap” and that of Puerto Madero are two - first, more if not most of your fellow diners here will be locals, and second, though just as expensive, for the most part I find better value - higher quality, more interesting food. I’ve enjoyed dinners at Lola, lunches at Munich, coffee and people watching (though not the burger) at La Biela, and only once had a bad food experience, at H.J. Bean’s, thankfully closed. Yesterday lunch I headed with a new visiting friend from Chicago, a food writer, for lunch at Munich. It was a gloriously beautiful day and we wanted to sit outside, which unfortunately it turns out, Munich doesn’t offer. He wanted to try porteño cuisine, so we decided to take a chance on one of the several parrillas lining the strip. [...] [...] Buenos Aires - There’s a two block strip along the south side of the Recoleta cemetery lined with restaurants. They tend towards the expensive - it’s the trendy part of the wealthy section of the barrio. Tree-lined streets, seating outdoors in good weather, touts trying in Spanglish to entice tourists to dine. The big differences between this “tourist trap” and that of Puerto Madero are two - first, more if not most of your fellow diners here will be locals, and second, though just as expensive, for the most part I find better value - higher quality, more interesting food. I’ve enjoyed dinners at Lola, lunches at Munich, coffee and people watching (though not the burger) at La Biela, and only once had a bad food experience, at H.J. Bean’s, thankfully closed. Yesterday lunch I headed with a new visiting friend from Chicago, a food writer, for lunch at Munich. It was a gloriously beautiful day and we wanted to sit outside, which unfortunately it turns out, Munich doesn’t offer. He wanted to try porteño cuisine, so we decided to take a chance on one of the several parrillas lining the strip. [...]

]]> http://www.saltshaker.net/20060801/the-great-hamburguesa-roundup#comment-931 SaltShaker » Blog Archive » Whose Food is it Anyway? Mon, 07 Aug 2006 14:05:43 +0000 http://www.saltshaker.net/20060801/the-great-hamburguesa-roundup#comment-931 [...] All in heavily French(?) accented Spanish, and this continued for a few moments more. You gotta be kidding me. Now, this is only the second time in my life I’ve been told I can’t photograph someone’s food. The first was during my hamburger roundup last week, at Kansas, and if you read back there, you’ll know what I thought about that. Here’s the thing, and I know there are chefs out there who won’t agree with me - the topic’s been of some discussion on places like eGullet at various times. There are chefs out there who truly do produce works of art on a plate. I understand their reluctance to have someone snap a picture, perhaps post it somewhere, and have someone else duplicate their presentation. I really do. But, too bad. Even without a photograph, if I was a chef intent on copying, I could do it. I could do it by memory, I could make a sketch. It’s not that big of a deal. Try duplicating flavors of a truly talented chef - that’s the hard one. [...] [...] All in heavily French(?) accented Spanish, and this continued for a few moments more. You gotta be kidding me. Now, this is only the second time in my life I’ve been told I can’t photograph someone’s food. The first was during my hamburger roundup last week, at Kansas, and if you read back there, you’ll know what I thought about that. Here’s the thing, and I know there are chefs out there who won’t agree with me - the topic’s been of some discussion on places like eGullet at various times. There are chefs out there who truly do produce works of art on a plate. I understand their reluctance to have someone snap a picture, perhaps post it somewhere, and have someone else duplicate their presentation. I really do. But, too bad. Even without a photograph, if I was a chef intent on copying, I could do it. I could do it by memory, I could make a sketch. It’s not that big of a deal. Try duplicating flavors of a truly talented chef - that’s the hard one. [...]

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