http://www.saltshaker.net/20091111/the-dark-art-of-breakfast Casting a little flavor (and a few aspersions) on the world of food, drink, and life Sat, 11 Feb 2012 22:16:17 +0000 hourly 1 http://wordpress.org/?v=3.3.1 http://www.saltshaker.net/20091111/the-dark-art-of-breakfast/comment-page-1#comment-191256 dan Fri, 20 Nov 2009 11:41:16 +0000 http://www.saltshaker.net/?p=3139#comment-191256 We returned later in the week to check out those hamburgers. They're okay, not as good as they looked. The meat, as is common here, too finely ground, though well seasoned, it comes out almost more sausage like - the texture is just wrong for a burger, and is part of the reason they're not as juicy as they ought to be. Cooked to about medium or just past, toppings were similar to the breakfast - cubes of bacon, flavorless cheese, fresh lettuce and tomato, an over-fried egg, slices of supermarket lunch ham (we had two different kinds of burgers, this wasn't all on one) - the buns kind of interesting, not hamburger bun-like at all, similar to the rounds used on the breakfast plate - almost like the Dutch version of a <em>rusk</em>, or <em>beschuitje</em>, if they'd been left a little bit softer. The fries, over-cooked and really oily - my dining companion described them as "those fries you get if you order fried chicken wings at a Chinese restaurant in a poor neighborhood in New York". 'Nuff said. We returned later in the week to check out those hamburgers. They’re okay, not as good as they looked. The meat, as is common here, too finely ground, though well seasoned, it comes out almost more sausage like – the texture is just wrong for a burger, and is part of the reason they’re not as juicy as they ought to be. Cooked to about medium or just past, toppings were similar to the breakfast – cubes of bacon, flavorless cheese, fresh lettuce and tomato, an over-fried egg, slices of supermarket lunch ham (we had two different kinds of burgers, this wasn’t all on one) – the buns kind of interesting, not hamburger bun-like at all, similar to the rounds used on the breakfast plate – almost like the Dutch version of a rusk, or beschuitje, if they’d been left a little bit softer. The fries, over-cooked and really oily – my dining companion described them as “those fries you get if you order fried chicken wings at a Chinese restaurant in a poor neighborhood in New York”. ‘Nuff said.

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