Weekly Food for Thought with items on where to find the best hamburgers, “Southern Plate: Classic Comfort Food That Makes Everyone Feel Like Family” by Christy Jordan and more.
Americans will consume 1.3 billion pounds of ground beef this year, and the biggest day for beef eating is just around the corner.
Americans will eat more beef on Memorial Day than any other day of the year, and they'll eat some 70 percent of those burgers in restaurants.
We've complied four destinations with noteworthy burgers to visit this Memorial Day weekend.
Brooklyn, N.Y.: Peter Luger Steakhouse
Peter Luger's has been rated New York's No. 1 steakhouse for 26 years, and while you can drop a small fortune on their famous porterhouse, the lunchtime half-pound Luger burger is a steal. Prime aged porterhouse trimmings and prime chuck come topped with American cheese, bacon and raw onion to create an amazing effect on your taste buds.
Wilmington, Del.: Charcoal Pit
Hidden in oft-passed-over Wilmington, the Charcoal Pit first opened its doors in September 1956. After you finish your 8-ounce charbroiled hamburger, try the black and white milkshakes that Esquire Magazine once featured in a piece titled "67 Things Worth a Detour."
Atlanta, Ga.: Holeman & Finch
Holeman & Finch Public House keeps burger lovers on their toes. Each night at 10 p.m., a bullhorn sounds in the restaurant, signaling the start of the fastest burger chowdown anywhere. Cooks only put out 24 double patty cheeseburgers, and hungry buyers snatch them up in less than a minute.
San Antonio, Texas: Chris Madrid's
Chris Madrid's in historic mid-town San Antonio opened in 1977 with six varieties of burgers and a promise to "cook each item as if you were cooking it for a friend." This type of attention to grill detail has had critics calling Madrid's burgers some of best in the world. The orders come with a side of nachos instead of fries –– a variation that is purely San Antonio.
Tip of the Week: Always read labels if you have food allergies
Manufacturers often change their products’ ingredients for different reasons. So if you have any food allergies, it is important to tread the product label every time you buy the product, even if you have eaten the product before. If you’re unsure whether a product contains ingredients to which you are allergic, don’t buy it.
Easy recipe: Belgian Waffles (Gaufrettes)4 1/2 cups flour 1/2 cup sugar 1 teaspoon cinnamon 2 teaspoons baking powder 3/4 pound butter, softened 4 eggs 2 tablespoons rum
Sift dry ingredients into a large bowl. Make a well in the center and load in softened butter, eggs and rum. Mix lightly until a paste forms. Allow to rise uncovered for two hours. Divide into balls (two tablespoons each) and cook in waffle iron. Cool on a rack and store in a cookie container. (These are eaten cold like cookies.)
Makes 3 to 4 dozen.
-- Canton (Ohio) Repository
Did You Know?
Eight foods account for 90 percent of all food allergies: milk, eggs, fish, shellfish, nuts, wheat, peanuts and soybeans. – FoodSafety.gov
The pear shares its taxonomic subfamily with the apple and which other fruit?
Answer is at bottom of column
Wise to the Word: Sprat
If you visit the Atlantic Coast of Europe, be sure to order a plate of sprats. These are a six-inch herring cousin coveted for high fat content, perfect for grilling and broiling. Sprats are often preserved via salting and smoking. The smallest, called brisling sardines, are canned in oil.
-- Canton (Ohio) Repository
Number to Know
66: A small ear of sweet or white corn on the cob, about 2.9 ounces, is 66 calories.
The Dish On …
“Southern Plate: Classic Comfort Food That Makes Everyone Feel Like Family” by Christy Jordan
My name is Christy Jordan, and I like to feed people. I come from a long line of Southern cooks who taught me home cooking is best, life is good and there is always something to be grateful for. You won't find fancy food or new-fangled recipes in this cookbook — just easy, no-fuss Southern favorites, such as Chicken and Dumplings, Homemade Banana Pudding and Aunt Looney's Macaroni Salad. These stories and recipes come from my heart. They are a gift from my ancestors, but the ability to have them heard is a gift from you.
-- HarperCollins Publishers
From the Beer Nut’s Blog: T.G.I. Friday’s to cook with craft beer
I was watching TV last night, and I saw a T.G.I. Friday’s commercial, which I typically ignore. But this one caught my attention because they announced a new summer menu, in which they will be cooking several dishes with beer. The commercial said they will be cooking exclusively with Harpoon IPA.
I think it must be regional because reading the press release, they also mention cooking with Magic Hat, Goose Island and New Belgium. I’ve only eaten at T.G.I. Friday’s a few times, but it’s pretty cool that a chain restaurant is paying attention to craft beer. What do you think about this?
To read more from the Beer Nut, visit http://blogs.townonline.com/beernut/.
Food Quiz Answer
GateHouse News Service