OTFOODIE's Profile
"Upscale" Sushi
My family is fussy that way too. We've always enjoyed Sushi Moto Restaurant Sake & Wine Bar, 4901 Yonge Street
Burger's Priest vs. Holy Chuck vs. Stockyards
Interesting. I chatted with one of the owners one of the two times I went, and he seemed quite interested to get my feedback.
The interesting thing about my recent quest for a great cheeseburger with real cheddar (I've brought my own to both BP and HC, plus enjoyed the burgers at the Stockyards and Frat Burger in Waterloo) is that I have absolutely no desire to spend money at McDonalds or any other big chain any more.
New PC Insider's Report
After I posted I realized the Kimmel would be missing. I wasn't expecting the buns to not have the salt.
New PC Insider's Report
I wonder if these are close to kimmelweck buns used for that famous "beef on weck" in Buffalo?
With warm weather are fiddleheads/wild leeks early?
I was wondering if the Ontario CH'ers can help me identify an Allium family member.
I was chatting with my neighbour, and there are plants that look like a tall grass growing in his garden. He said it was a wild plant in the onion/garlic family. Until last might, I didn't know what a ramp looked like, s at first I assumed they were ramps. I think I was wrong. My neighbour tells be that the bulb doesn't thinken. We tasted the leaf, which is long (12-15"), thin, with a v-shaped cross-section, and it was somewhat leak-like, but with a spiciness in the aftertaste.
Want a 'surprisingly good' Shawarma in Richmond Hill? - Give 'Rifca's Mediterranean Kitchen' a try!
I also went recently a couple of times - once to try the falafel and once to try the Beef Shawarma.
The first time I had the shawarma. The meat was nicely spiced and the fillings fresh, but the meat was poorly cut. I think cutting shawarma/gyro meat is an art or skill that is often overlooked. It takes skill and practice (and a sharp enough knife) to be able to shave off the cooked meat in small enough pieces. At Rifca, and other places as well, they just hack it of and chop and finish it on the griddle - with substandard results. I wish shawarma places would invest in those power meat shavers if they won't master the art of cutting shawarma meat.
A couple of days later, I was in the area and wanted a quick lunch. I really enjoyed the falafel: crisp on the outside do to the finishing on the press and nicely seasoned falafel balls although I would have preferred a better crust on them. Hummus and tabouleh were available (+) but for an extra charge (-).
Yonge Street north of Steeles is a bit of a quick food wasteland. I'm not sure if Rifca adds significantly to the landscape.
Burger's Priest vs. Holy Chuck vs. Stockyards
Well, I figured, "What the Chuck?" I had gotten away with it at Burger's Priest, so armed with real medium cheddar I walked into Holy Chuck and ordered a double burger, with bacon, no cheese (Holy Chuck, with extra bacon instead of the onions) and in a moment of weakness, added The Smokey Cow. When they arrived, I sat at the bar seating along the window and discretely inserted my cheddar between the hot juicy, well-crusted patties. The Smokey Cow was really good, but not worth the extra money compared to the Holy Chuck.
How did my real cheese Holy Chuck stack up to my anathematic blasphemy of unprocessed cheddar on Burger's Priests double? Holy Chuck had a better crust and was just a juicy (they need to stock better serviettes at HC) but I think Burger's Priest had a bit more flavour. It's really close, but I'm giving the edge to Burger's Priest. I was tempted to call it a tie and suggest I do penance of another round.
Burger's Priest vs. Holy Chuck vs. Stockyards
I DID IT, and I may be banished to purgatory or potentially condemned to Hades for doing so!
I took a slice of real cheddar, folded it in half to make it burger-sized and double-thick and wrapped it in scale paper and a sandwich bag and placed it in my jacket pocket. I went to Burger's Priest and ordered a double hamburger, no cheese. When it arrived, I was able to open my burger, putting the real cheddar between the patties and I let it sit about 30 seconds to melt. This burger also was better browned with a crust, unlike my last at BP. No one seemed to notice my little sinful act of subterfuge.
Members of the congregation, that was the finest cheeseburger I think I have ever had!
Apostasy? Maybe. But this heretic customer got what he wanted.
What's next? Holy Chuck, he might just do it again!
Burger's Priest vs. Holy Chuck vs. Stockyards
I just want to be clear on this: If you enjoy the American slices on your burger, you'd be hard-pressed to find tastier burgers.
I wonder what would happen if I asked at either place if they'd put on some medium cheddar if I supplied it?
Burger's Priest vs. Holy Chuck vs. Stockyards
Anyone who has been following this thread will know about my prejudice against “American Slices” despite their authenticity on the Great American Cheeseburger. (A side note, I was discussing this with my parents – who are, thankfully, still in great health – and they commented that they thought it was strange that when I was a kid in the late 50s and 60s, I would order hamburger and not cheeseburger because I hated processed American cheese even that young. My mother also remembered not being able to get me to eat Velveeta, which she loves to this day.) That being said, these days I can tolerate processed American slices on a burger, but given the choice to have real cheddar, to me it is no contest.
I have tried the holy trinity of Classic American Cheeseburgers over the past week. (Next stop either Dr. Poon or Bernstein!)
Burger's Priest: My experience was about as described: The double cheeseburger is juicy and flavourful – definitely not something you'd want to try to handle in a car and if you take it home, by the time you'd get anywhere, the bun would be a mushy mess. I ate standing at the counter and used copious amounts of serviettes. I ordered a second without the cheese and loved it, but did need to salt the meat a bit. Good beefy flavour, but no crust and very little browning on the meat.
Holy Chuck: Very similar to Burger's Priest, but (1) the meat was nicely browned with some crust (+), (2) there is ample seating (++) and (3) they will allow you to substitute smoked mozzarella for the American slices, as I found out later, but I didn't ask if there is an upcharge. Overall, I'd but Holy Chuck ahead of Burger's Priest.
Stockyards BBQ: Somehow I felt like I was doing the wrong thing here. I SHOULD be ordering brisket or ribs or pulled pork, but I was here in the interests of science to check out the burger. It was glorious with real cheddar with tasty beefy meat. The place was somewhat disorganized, but this was the best burger of the three in my books.
I will add one more from Waterloo, where I go about twice a month. Frat Burger (King & University) is doing the Great American Cheese Burger. I was told the guy behind it is Jim Brickman formerly of Brick Brewing. I tried it about a week ago when this discussion was fresh in my mind. The double cheeseburger with double cheese and double bacon was the daily special for about $7. It seemed bigger than either HC or BP's doubles and also made from freshly ground beef and they use American slices. It was just as juicy but the meat was disappointingly flavourless - I suppose I should have salted it. The waiter said that they only salt and pepper the meat, but this burger seemed to have been hiding when the salt came raining down. (My bill was adjusted, BTW) Definitely a poor fourth. Pluses: Lots of seating and great music (blues, Motown, funk and classics) which was not blaringly loud and a decent selection of beers, although I don't drink at all if I plan to be driving. I also appreciated the offer of ice water when I didn't order a drink. (Pet peeve: I like water better than any other drink, including bottled water. I find about 2/3's of places treat you poorly if you ask for just water. I like when water is cheerfully offered.) Yes, the service was great.
Burger's Priest vs. Holy Chuck vs. Stockyards
One of the four basic food groups, as I recall.
Burger's Priest vs. Holy Chuck vs. Stockyards
Did I read somewhere (the philly steak thread, I think) that Food Cabbie is Spiro from Chicago Pizza?
Beef on Weck in Toronto?
The carving process is quite different at Schwabls. Charlie put about 4-5 slices whereas Schwabls slices the beef razor-thin, dipping most of them in au jus, as well as the bun top. There was probably about the same amount of meat, just sliced much thinner and distributed more evenly. Also at Schwabls, the horseradish was optional.
Charlie's roasting technique is very close to one my family has been using for a few generations, but without the control an automation of that oven he has. I look forward to trying his sandwich some day.
Also, I forgot to check Dimpflmeier's for kimmelweck buns, but the video obviously makes that unnecessary..
Vinaigrette Coleslaw [split from Ontario board]
Thank you. Whenever I make my slaw, the texture seems off. Maybe I'm not using enough dressing, since this recipe seems to use a lot more than I use or than I have seen in most recipes.
I don't suppose you have been able to compare the two slaws? That would be asking too much!
Burger's Priest vs. Holy Chuck vs. Stockyards
Davwud: I understand. I also understand that despite growing up in the 50s and 60s, I was completely ignorant with respect to the parameters of this dish, the Classic American Cheeseburger.
Someday, if I am in the area, I might try Burger's Priest and hope they don't find it sinful that I will ask them to omit the cheese.
Burger's Priest vs. Holy Chuck vs. Stockyards
I don't recall ever saying I enjoy the Keg, other than the Jarvis Street location that seemed better than the rest of the chain and was enjoyed by my kids when they were young. That comment was in the context of (1) going with the family and (2) the OP had suggested the Keg as a choice in the first place.
osgoode hall restaurant
If there's any kind of best kept secret at York University, it's off-campus.
Burger's Priest vs. Holy Chuck vs. Stockyards
Just because that's the way it is typically done shouldn't be justification for suggesting that an inferior method or ingredient epitomizes how something should be done. You can get macaroni and cheese from a box, but that doesn't compare to real M&C. well over 50% of the chicken burgers sold are made with some chopped up mass of "edibles" but I would take a grilled, or occasionally nicely fried, solid piece of chicken breast any day.
I am amazed that when it comes to burgers Toronto foodies become very low-brow. I want a burger made with freshly ground meat, real medium to old cheddar, crisp bacon and a bun that is merely there to hold it all and not overwhelm the burger, I'm indifferent with respect to the cooking method: Frying and charcoal grilling can both produce excellent results when done right.
Where do I find such a burger in Toronto? Please don't suggest Johnny's, Golden Star, Apache...
osgoode hall restaurant
You MUST mean Osgoode Hall at University & Queen, and not the Law School at York, correct?
Burger's Priest vs. Holy Chuck vs. Stockyards
I don't even consider "American Cheese" to be cheese. YUCK!
Thank you, you saved me three trips.
Burger's Priest vs. Holy Chuck vs. Stockyards
I've searched through this thread and a couple of others, but what type cheese do these places use on their burgers? Even the pictures I've seen are not clear to me.
Walmart launches premium private label line
I doubt there is anything that Walmart could offer that would get me through their doors.
St. Lawrence Market - "World's Best Food Market" in National Geographic List -
I regularly get meats butchered to my requests. You just have to ask.
Vinaigrette Coleslaw [split from Ontario board]
I'd like a good recipe for a vinaigrette (i.e. no mayo) coleslaw, but everything I found in the recipes section had mayo. I'd like to start with the Centre Street Deli's recipe, but reduce the sugar because I find it too sweet. A link would be appreciated.
Best Italian Sandwich
I'm surprised that no one has mention Vincentina's on Edilcan in Vaughn. Earlier in this thread, I had nominated Panini at Weston & 7 - which I still think is excellent - but when I'm up in that general vicinity, I'm going to Vincentina about half the time. I have a really hard time deciding between their steak, pochetta and sausage.
You have $10 for a meal, where do you go in Toronto?
I can't believe I forgot Vincentina on Edilcan! $5 or so for Steak on a bun. About the same for sausage on a bun (with 2 sausages!) and a bit more ~$5.50 for excellent porchetta.
Zucchini flowers?
Just a few seeds in a couple of spots in your garden will produce plenty. Zucchini has to be about the easiest vegetable to grow.
