The BEST BURGER Ever Burgers

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MINETTA TAVERN

 

Good Burgers, but Far From The Best

 

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New York's Best Burger Who makes it? Or who makes, plural, New York's Best Burgers. Well first off, Minetta Tavern does not make the Best Burger in New York. Far from it. And of the Burgers at Minetta Tavern, forget the highly overrated Black Label Burger, the Minetta Burger has it beat, though there are better Burgers in New York. For, one, the Burger I make at my house in Greenwich Village, just two blocks away from Minetta Tavern is far superior, a buch tastier burger than you'll get at Minetta Tavern., but there's one thing we have in common when making New York's best burger. And the Burger I make in my house is way Better than the Burgers at Minetta Tavern.

So what's the difference you ask? And you want to know what it is I have in common with the Burgers at Minetta Tavern? The thing I have in common with Minetta Tavern when making my Burger that is without question one of the Best in New York, and for a whole lot less money (about $3.10). Yes, thing that Minetta Tavern has in common with me, in our Burger making, is that we both buy our meat from pat LaFrieda, it's just that I use the better blend than Minetta Tavern. The Black Label Burger Blend by Pat LaFrieda is made with Dry Aged Beef, which though people would want you to think otherwise, dry aged beef is one of the worst things you can use to make a burger. Dry Aged Beef is old meat, and is actually meat that is deteriorating. It's much better to use fresh beef when making a burger, and that's all their is to it, and Minetta Tavern uses Dry Aged Beef for its Black Label Burger. Not good.

 

I have in the past year used numerous sources to buy ground beef for my burgers. I buy meat from one of the best Butcher Shops in New York, which is Florence Prime Meat Market on Jones Street in Greenwich Village. I've been buying Sausages, and Steaks from this great old Italian Butcher, which to me is the best butcher shop in all of New York. I mostly bought steaks here, and it's relatively recently that I started buying ground beef to make burgers with. I was there buying myself a Newport Steak (Specialty of The House) one day, when I watched an elderly neighborhood lady getting individual Hamburger Patties made for her. I started chatting with here about the burgers, and she said she loved them, so I said I'd get some of them, my next time at the butcher shop, and so I did a couple weeks later. I've tried both the chuck and the sirloin ground beef from the market. They both made fine burgers.

 

Trader Joe's recently opened in my neighborhood, and I've tried a couple different types of their ground beef (80/20 and 85/15 ratios), and they both made pretty good burgers.

Today, I wanted to get a couple burger patties from Florence Prime Meats, but they were closed when I got there, so I made my way over to Grestide's. I went to the meat counter and spotted Pat LaFrieda's Burger Blend made with Beef Brisket, Chuck, and Beef Short Ribs. There were 4 Patties in the package, for $8.99, at $2.25 a Burger, it's more than I normally spend, but if I can get a better burger it will be well worth it. I'm still trying to get a Burger to taste as good as the ones I made from the meat that my cousin Joe gave me, that was a pacckage of 4 Black Angus Burger Patties from Wayside Market in Southhold, New York, on the North Fork of Long Island. The Burgers I made with that meat, may very well be the Best Burgers I've ever had in my life. "I kid you not," and I have witnesses to back me up on this. Anyway, I wanted to see if this Burger Blend from pat LaFrieda could come close, or dear I say, be better than those Burgers made with the Black Angus Patties from Wayside Market.

 

So I bought the burger blend and headed on home. I got my stuff ready. I sliced some New York Cheddar Cheese, and sliced some onions. I toasted and buttered an English Muffin, heat my pan, poured in a bit of oil, and threw my burgers in to cook. As the burgers were cooking, I put a little dijon Mustard on one side of the Muffin. I seasoned the burger with salt, and flipped it over to the other side. Then I seasoned the top side with salt and black pepper. The Burgers cooked another 4 minutes, and then I turned the heat off and let the burger rest for 3 minutes before putting it on top of cheese on on side of the muffin. A put a little nob of butter on top of the burger, then a little Ketchup before topping the Burger with the other half of the bun. I put it on the plate and brought it to the table. I grabbed the burger, bit into it, and from the very first bite, I htought "Wow," it was a dam good burger, and better than any of the meat I'd bought in the past year, including Florence Prime Meat. Wow, this was impressive, and the Pat LaFrieda meat was well worth the bit more than I paid for it, and a real bargain when you consider that a McDonald's McDouble cost about $2.69, and a superior burger like this, with more meat, cost just about .35 Cents more than the inferior McDonald's Cheeseburger. Dam!

 

Yes, I loved the burger. This Burger that I just made at my house was without question better than almost any burger I've had in New York. my Cheeseburger was better than The Black Label Burger at Minetta Tavern, or the Minetta Burger, it's better than the Shake Shack Burger which I normally love but wasn't that happy with their burgers the last two times I was at Shake Shack (Mine is Better). My Burger tasted better than the JG Melon Cheeseburger (I Love), but not better than the Burger I had at Charle's Prime, which was the only Burger I've had in New York City that was better than the Burger I made at home.: But as good as this burger I made at home with the Pat LaFrieda Burger Blend, "it was Dam Good, but not as Good as the Burger that I made at home with the burrgers from that box of 4 Black Angus Patties from Wayside Market of Southhold, NY.

 

 

 

 

 

 

MINETTA BURGER

 

GOOD, But Not The BEST

 

"THAT GOES to BELLINO"

 

 

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The BEST BURGERS I'VE HAD in NEW YORK

 

Cooked by Me at my Home in GREENWICH VILLAGE NYC

with BLACK ANGUS BEEF PATTIES 

 

from WAYSIDE MARKET SOUTHOLD NEW YORK

 

NORTH FORK of LONG ISLAND

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BELLINO MAKES NEW YORKS

BEST BURGER

 

Recipes

READ BELLINO virsus OZERSKY

 

BLACK LABEL versus MINETTA BURGER

 

MINETTA TAVERN

A DAMN TASTY CHEESEBURGER

Recipes

The 101 BEST BURGERS in AMAERICA !!!!  According to TheDailyMeal ... Read It !  It's an exhaustive study of The Best Burgers in America.

WORLD'S 50 BEST BURGERS, according to BigSevenTravel.com

 

 

 

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#BestBurgerNewYork by #BELLINO

#DanielBellinoZwicke

#BestBurgersNewYork

#BellinoMakesNYbestBURGER

 

 

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San MARZANO Tomatoes Tomato

 

San MARZANO TOMATOES

BUY on AMAZON.com

The TRUTH ABOUT San MARZANO TOMATOES

San MARZANO Tomatoes

CLICK HERE !

All ABOUT San MARZANO TOMATOES

San Marzano tomatoes are famous for their sweet taste and thicker flesh and are seen as some of the best types available on the market. San Marzano tomatoes can be traced back to 18th century Italy and, like most authentic Italian products, are cultivated in the San Marzano sul Sarno region near Naples (via Gardening Channel). Unfortunately, San Marzano tomatoes have suffered a food assault of sorts, as Food & Wine and famed Iron Chef personality Alton Brown have long questioned their authenticity. On Food & Wine's Twitter, a fan of Brown's pointed out how the chef has been noting for years that most canned San Marzano tomatoes are fake — eliciting praise from Brown himself in a Tweet.

Food & Wine reports that the tomato market has been sadly flooded with a plethora of counterfeit San Marzano tomatoes, noting a report from the Consorzio San Marzano (aka the Consortium for the Protection of the San Marzano Tomato Dell'agro Sarnese Nocerino) that says, out of all the cans labeled "San Marzano tomato," only 5% are an actual product of Italy. Danielle Aquino Roitmayr of the Italian import company Gustiamo reveals to Taste that some Italian companies will ship tomatoes to the United States sans the official label from the Consorzio San Marzano and US companies will simply slap on the sticker and call it a day. And since there is no official body that oversees this process, those companies can get away with it.

Taste further reveals that some companies won't even hide that the tomatoes aren't San Marzano and will add that note in the fine print on the nutritional label on the back of the can. But, what happens when you can't distinguish whether your tomatoes are legitimate or not? Taste says that official San Marzano tomatoes only come whole or in fillets, peeled, and canned — so if you see diced or crushed San Marzanos, they're fake. Another sign that they aren't real? If the price seems like a total steal. Food & Wine cites how authentic San Marzano tomatoes will probably cost you a "pretty penny."

Apart from reading the label's fine print carefully, evaluating the price, and looking for the style of the tomatoes, there are two more tell-tale items you can look for to ensure you're buying real San Marzano tomatoes. According to Food & Wine, cans of real San Marzano tomatoes will have two very specific labels on them that cannot be forged or manipulated: a D.O.P. seal and a Consorzio San Marzano certification number. These may both appear as a banner around the top of the can or might be stamped somewhere toward the bottom of the can.

Apart from reading the label's fine print carefully, evaluating the price, and looking for the style of the tomatoes, there are two more tell-tale items you can look for to ensure you're buying real San Marzano tomatoes. According to Food & Wine, cans of real San Marzano tomatoes will have two very specific labels on them that cannot be forged or manipulated: a D.O.P. seal and a Consorzio San Marzano certification number. These may both appear as a banner around the top of the can or might be stamped somewhere toward the bottom of the can.

Now that you know what to look for — seeking out San Marzano tomatoes that feature a D.O.P. seal and a Consorzio San Marzano number — you should know about the best places to shop to find the real tomatoes. While you can purchase cans online with retailers like Gustiamo or even Eataly, both of which are known to sell quality Italian foods, you might feel better buying in person. Whether you need San Marzanos right away for a recipe or you've been duped in the past and like to see what you're buying face-to-face, there are brick-and-mortar stores you can visit to find what you need.

SUNDAY SAUCE

AMAZON.com