I’m older and wiser and still just as hungry, but picked up a fancy new URL: hereisthebeef.wordpress.com.
I transferred over all of the old content and think the new site design is a lot better, so you can work your way from beginning to present over there.
See you soon!
It may look like I haven’t posted in a while (because I haven’t). I’ll be working on a few things soon so hold onto your butts my faithful readers (do I have faithful readers?). In the meantime, check out some baked goods with a pinch of sass.
If these articles had been published any later, I’d have accused them of stealing my idea. Alas, I was beaten to the punch. I will accept defeat, however, as The Burger Register has provided Philadelphians and New Yorkers with concise yet comprehensive lists of the best burgers in their respective cities. Not only do they tell you where to go, but they have the inside scoop on the blend of meats used, type of roll, and available cheeses and toppings. The slideshows alone are enough to get me all antsy in my pantsy.
Thank you New York Magazine and Grub Street.
Throughout my travels, I’ve come to notice that very few restaurants are serving up ground-chuck-only burgers. Sirloin has made an appearance in my two favorites so far (Corner Bistro and 8oz), as well as the best burger I’ve had in Philly (the soon to be reviewed Angus burger at the Royal Tavern). And I’ve started to see some short rib and brisket around town as well. But if you’re looking for something new and deliciously exciting – or if you just want a quick lesson on meat variety – then check out the inaugural post at The Burger Lab, a new feature from burger-blog-extraordinaire A Hamburger Today.
While you’re reading, I’ll be at SuperFresh looking for oxtail.
It was only recently that I discovered the beauty that is a medium-rare burger. For years I toiled in the dark recess of the medium world, not knowing how much I was missing. But a few recent experiences have left me second-guessing my new selection. Luckily for the rest of you, Epicurious has posted a How-To Guide on when and where to go medium rare. Read on and enjoy.
[Epicurious via A Hamburger Today]
Here's The Beef 