I used lots of capitals in the title. And what. I'm in the perfect state of mind to embark on my new project: fired up and running on a delicate balance of cachaça and that dark chocolate with bits of candied orange in, sprinting blind down the passage that separates catastrophe from deliciousness. I'm fully aware that I'm about to rip off the features of at least 3 other people (here, here and here. They all open in new tabs because I vow to rain hellfire down on site builders who relentlessly, always send you 4 pages away from where you want to be thanks to their ignorance of multi-tabbing). Basically, this is a burger post.
I had to think long and hard about this. Let's make it a bit different. I can't use Byron to stage a burger crawl and judge which buns are best from that. I can't source ox meat in the short amount of time there is for me to run this thing, so the 'ultimate man burger' was out. I'm really not in the mood to faux-distress my site and import hewn wood and neon signage to attract hipsters in to eat these burgers from a tricycle for £8.50. Fries extra. This will not become yet another blogger raving about the appearance of 'dirty food' who says any eating with a tablecloth, cutlery and waiters involved is dead, and menus that combine words like 'dry-aged 28-day Aberdeen Angus blend' with 'these are the fucking business' under one item are where it's at. No. It will be none of this. And anyway, this kind of pop food became big in New York a few years ago, barbecue's been around for ages and I knew about Bodean's before pulled pork became a dry and stringy ode to bandwagon-jumping. So - this is a burger revolution. A mashup of all the burgers that food bloggers love with my own tastes thrown in as well. Welcome to the skunkworks, where meat, bread and topping ministers point me to perfection. Cachaça away now, I promise.
I had to think long and hard about this. Let's make it a bit different. I can't use Byron to stage a burger crawl and judge which buns are best from that. I can't source ox meat in the short amount of time there is for me to run this thing, so the 'ultimate man burger' was out. I'm really not in the mood to faux-distress my site and import hewn wood and neon signage to attract hipsters in to eat these burgers from a tricycle for £8.50. Fries extra. This will not become yet another blogger raving about the appearance of 'dirty food' who says any eating with a tablecloth, cutlery and waiters involved is dead, and menus that combine words like 'dry-aged 28-day Aberdeen Angus blend' with 'these are the fucking business' under one item are where it's at. No. It will be none of this. And anyway, this kind of pop food became big in New York a few years ago, barbecue's been around for ages and I knew about Bodean's before pulled pork became a dry and stringy ode to bandwagon-jumping. So - this is a burger revolution. A mashup of all the burgers that food bloggers love with my own tastes thrown in as well. Welcome to the skunkworks, where meat, bread and topping ministers point me to perfection. Cachaça away now, I promise.