Worth a stop. Gilly’s website.
Anyone who moves around in burgercentric circles knows of the battle that’s been brewing for the last few years between the three major heavyweights of the high-quality fast-food burger* world. Of the three, In-N-Out Burger, founded in Baldwin Park, California, in 1948 has the longest history and certainly the most cult-like and devout following. On the other hand, Virginia’s Five Guys–which has been around since 1986–has seen crazy expansion in the last few years, now boasting over 750 locations on both coast and a rabid following that is fast catching up on In-N-Out’s heels. The underdog in the fight is New York’s Shake Shack. Only seven years old, it’s still a baby in the field, but if we’re to believe the news, they’re poised to expand, and in a big way (they just opened their latest location in Washington, D.C. yesterday).
But who really makes the best burger? It’s a question that’s debated far and wide on the internet and beyond, so we here at A Hamburger Today decided to take it upon ourselves to find the answer and declare an official King of the High Quality Fast Food Burger.
Lodging recommendations & comments:
- Lyon, France: Artelit. A superb location with a fabulous proprietor. Frederic Jean’s friendship and professionalism was a joy to experience, particularly when facing a very difficult parking situation! Highly recommended.
- Turin: Best Western Hotel Piemontese. A surprisingly spacious facility, conveniently located near the rail station, bus stops and a number of Turin destinations. Great service and a surprisingly extensive breakfast.
- Parma: A number of hotels were closed over Christmas. We stayed here: Vittorio Dalla Rosa Prati. Friendly service and a fabulous location adjacent to the Baptistry. Rooms include a refrigerator, sink and range so one can shop at the nearby markets and prepare meals.
- Florence: Relais Uffizi. A charming, small find next to the Uffizi Gallery Musuem. Close to everything with very helpful staff.
- Bologna: Albergo Centrale. Tremendous location in a fascinating city. Don’t forget the gelato, which was poetic.
- Venice: Hotel Antico Doge. Very helpful staff with superb restaurant recommendations. Well located, but smoke seemed to be present in the room, unfortunately.
I am very thankful to have “met” Madeline Jhawar, who suggested the stops in Turin, Parma and Bologna. I am grateful for her assistance and intelligence. I also took a look at Lonely Planet’s suggestions, the New York Times travel section and Karen Brown.
We rented a car from Europcar, flew via Lufthansa (insufferable coach seats in my experience but very friendly staff) and used buses, trams, water buses, gondolas and most of all our feet.
Worth a stop, Madison Sourdough.
Fabulous, inexpensive and a great salad.
I enjoyed a decent veggie burger at Lucky Boy, a vintage stop in Pasadena, CA.
Very good and a great value. Isthmus on Himal Chuli.
A beautiful day after a rainy/stormy week. Much to be thankful for.
Chef Dominique Crenn was raised in Versailles, France. She now makes an incredible Thanksgiving dinner, but when she first came to the U.S., the entire holiday threw her off.
She sat down with NPR’s Steve Inskeep to discuss how she cooks for Thanksgiving.
“I was a little bit lost when I came here,” she told Inskeep. “I had no idea what Thanksgiving was about.”
In France, turkey is eaten at Christmas. So the American phenomenon of Thanksgiving turkey and dressing mystified her.
“Oh, a month before Christmas, we’re gonna eat Turkey?”
But now, she’s hooked. Crenn has been celebrating Thanksgiving for about 20 years. “This is a pretty cool holiday,” she said.
An Indian mother is set for an entry into the Guinness World Records after eating 51 of the world’s hottest chilli in two minutes.
Anandita Dutta Tamuly, 26, gobbled up the “ghost chillis” in front of visiting British chef Gordon Ramsay in the north-eastern state of Assam.
Ms Tamuly told Associated Press she “felt terrible” – because she had managed 60 in an earlier local event.
Mr Ramsay tried a chilli but said “it’s too much” and pleaded for water.
He is in Assam for a television shoot of a global food series.