Public Address | Cafe | Polity: BURGERGASM

Kumara Republic

Tue, 01 Sep 2015 15:54:30 +1200

Every case I’ve heard of from America has been traced back to kill chains that were not being inspected properly or at all.

Have you read Fast Food Nation? Many of the exposéed practices outlined in that book would probably be illegal in NZ.

Rob Salmond

Tue, 01 Sep 2015 13:10:31 +1200

Any recommendation that contains the words "jalapeño poppers" is a good recommendation!

Bart Janssen

Tue, 01 Sep 2015 09:43:55 +1200

Another Auckland Burger suggestion.

Ralph's just on the corner of Valley Rd and Dominion do a pork belly burger (with crackling!) that is well worth the trip ... also curly fries and jalapeno poppers!

Mick Buckley

Mon, 31 Aug 2015 22:03:59 +1200

“Aporkalypse Now”
“Ba ba baaa ba ba bar lamb”

If I ever learn to cook I'm gonna open a food joint that brings a North African influence to the meat pattie. I'll call it the Berber Burger Bar.

Vivid

Mon, 31 Aug 2015 17:21:33 +1200

Are you a meat inspector?

Bart Janssen

Mon, 31 Aug 2015 17:08:18 +1200

In America people die eating burgers, that doesn’t happen here.

Every case I've heard of from America has been traced back to kill chains that were not being inspected properly or at all.

People also die eating sprouts.

Sofie Bribiesca

Mon, 31 Aug 2015 17:03:44 +1200

Our Bush Fairy Dairy Food Caravan, (Thurs, Fri, Sat nights) has an extensive range of burgers that are all great munchies. All the mince is organic, free range eggs, organic everything. I get the Tofu blue cheese burger with tomato and beetroot. Yuuummmy!

Vivid

Mon, 31 Aug 2015 16:52:22 +1200

"What if I buy a thick steak or roast cut, sear all sides to kill surface pathogens, then grind it at home? At that point, can I sear the patty and have some rare mince in safety?"

Absolutely, or you could poach it briefly in boiling water. But you will…

Russell Brown

Mon, 31 Aug 2015 16:51:28 +1200

I'm also a fan of the classic tofu burger with satay sauce, but tofu sucks if you don't fry it just right.

Russell Brown

Mon, 31 Aug 2015 16:49:26 +1200

Homemade burgers are the best.

They are. And fun to make.

Next best is the Angel Bay range of frozen pre-cooked patties. I buy them in the big wholesale pack from Gilmour's (they work out just over a dollar each) and keep them around for dinner emergencies, along with frozen…

Rob Salmond

Mon, 31 Aug 2015 16:46:20 +1200

Mmmm … steak tartare.

A well-prepared dish of raw steak is a fine thing.

Fun fact: Last year's Burger Wellington featured a tartare burger, which was 100% delicious.

Rob Salmond

Mon, 31 Aug 2015 16:45:33 +1200

I wouldn't eat raw mince. And you are not going to convince me.

What if I buy a thick steak or roast cut, sear all sides to kill surface pathogens, then grind it at home? At that point, can I sear the patty and have some rare mince in safety?…

Russell Brown

Mon, 31 Aug 2015 16:43:50 +1200

IF the meat is minced on site and again IF chefs and kitchen are good quality you can eat the meat raw with again very little risk, much less risk than you took driving to the burger joint.

Mmmm ... steak tartare.

A well-prepared dish of raw steak is a…

BenWilson

Mon, 31 Aug 2015 16:14:14 +1200

Might tell you something. Or not.

It would definitely tell you something. Whether it would be something you already knew or not is unknown.

Kumara Republic

Mon, 31 Aug 2015 16:01:48 +1200

Another semi-recent burger rant:

You know who fucks up burgers more than anyone else in the world? Australians. Australia has no idea what a burger is. They put a fried egg on their burger. They put canned beetroot on it, like a wedge of it. I am not joking you.…

Lucy Telfar Barnard

Mon, 31 Aug 2015 16:01:25 +1200

Also, restaurants generally don't buy their mince from supermarkets.

Also, I am an epidemiologist and I eat chicken away from home all the time. First, the rates of campylobacter in chicken have plummetted since the poultry industry finally saw reason and changed their handling and packaging practices. Second, as far…

Vivid

Mon, 31 Aug 2015 15:45:31 +1200

I'm a chef, with my safety certificates, who has watched cows go down the chain.
I wouldn't eat raw mince. And you are not going to convince me.

Bart Janssen

Mon, 31 Aug 2015 15:36:55 +1200

Can I just say portabello mushrooms make a great burger pattie, especially if you melt blue cheese into them.

Bart Janssen

Mon, 31 Aug 2015 15:34:38 +1200

Stop for a second and think about what the cows go into the works covered in.

No don’t. Stop for a second and think about the huge effort and cost that goes into ensuring the butchering of our meat animals results in meat free from bacteria. It really is a…

Deborah

Mon, 31 Aug 2015 15:28:41 +1200

Homemade burgers are the best. Fry some diced onions lightly, with added garlic, herbs, salt, whatever you fancy. Let them cool while you mix up mince, a beaten egg, maybe some breadcrumbs, maybe a little flour, Worcestershire sauce, a dash of tomato sauce. Add the cooled onions with the oil…

Lyndon Hood

Mon, 31 Aug 2015 15:13:11 +1200

Another semi-recent burger rant:

Vivid

Mon, 31 Aug 2015 15:08:04 +1200

Not true. It is not "likely", it is possible if hygiene standards are not met, but by no means likely.

This is fine if you are cooking a solid piece of meat, as any pathogens will only be on the outside surface. With mince the outside surface is on the…

Ian Dalziel

Mon, 31 Aug 2015 14:08:10 +1200

Ham burglars?
A Pizzeria / Panini Bar near the Vatican.
One wonders how they decided which
ingredients matched which actor...

Bart Janssen

Mon, 31 Aug 2015 14:00:18 +1200

On the burger front in Auckland, it's hard to go past Burger Burger (medium-rare).

I love home made burgers but have a big problem getting buns that don't dissolve into a soggy mess. Almost certainly because I put too much into the burger :).

I do quite like the Mt…

Bart Janssen

Mon, 31 Aug 2015 13:56:03 +1200

With the exception of chicken

A friend who worked as an epidemiologist never eats chicken outside his home. And then avoids fresh chicken because there is no certainty that it has been stored at a safe temperature, frozen is much safer.

Bart Janssen

Mon, 31 Aug 2015 13:53:34 +1200

Any minced burger meat that is pink in the middle is likely to house gut-wrenching nasties and so should be avoided, or well cooked to ensure that any lurking salmonellae are toast.

Not true. It is not "likely", it is possible if hygiene standards are not met, but by no…

Rich of Observationz

Mon, 31 Aug 2015 12:20:01 +1200

I would recommend reading a chapter in one of Anthony Bourdain's books attacking that idea – burger meat, like any other meat* shouldn't have to be cooked to destruction to destroy pathogens.

* With the exception of chicken and to some degree pork.

Dave Waugh

Mon, 31 Aug 2015 12:07:22 +1200

The Ramen burger over in Newtown was spectacular.... I really wish they would put it on the permanent menu.
The Paua burger at spruce goose was "ok" massive amount of Paua in the pattie.... Like 97% paua with only just enough other stuff in it to hold it together nothing…

RBentley

Mon, 31 Aug 2015 12:01:46 +1200

Any minced burger meat that is pink in the middle is likely to house gut-wrenching nasties and so should be avoided, or well cooked to ensure that any lurking salmonellae are toast.

James Butler

Mon, 31 Aug 2015 11:16:44 +1200

I refused chicken and vegetarian burgers on principle.

And yet centrists accuse the left of identity politics!

Rich of Observationz

Mon, 31 Aug 2015 10:55:06 +1200

Can we not be more data driven here?

Assign a percentage value to 9 or 10 qualities: meatiness, bun crispness, cheesiness, choice of ingredients. Then weight this with a factor derived from the name of the restaurant’s position within a canonical set of Wellington restaurant names, aligned to traditional thematic…

Public Address

Mon, 31 Aug 2015 10:55:06 +1200

Discussion from blog post.