Word: buns
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...just such a great thing. If everybody that looks at your product feels that they can join in and be a part of it, that's great. That's how I look at it. So for any great chef to put his or her favorite flavors between a bun, that just makes all these great chefs at this festival accessible to everyone. It makes any type of food or flavor accessible to all of us. It levels the playing field; it makes us all the same. That's what I like about the burger...
...same time, you see a countervailing tendency. If you look at the Burger Bash here, no one is making Sriracha burgers or whatever ... People say that Morimoto has the best burger, but 9 of 10 are using a squishy bun, yellow square cheese and regular meat. You know, I think there's a lot of creative burgers there - burgers that mix slow-cooked meat or shredded meat. I'm still going to do a burger joint, as soon as I can find the right space. I'm working really hard on it. I want the burger to be classier...
...pickle so good, it could put Ba-Tampte out of business. And Daniel Boulud served what I thought was the most perfectly constructed burger of the night, a DBGB number that included very small amounts of pulled pork placed upon the beef that was nestled under a featherlight brioche bun. For all that flair, though, none of the hamburgers was really new. They were just hamburgers with unusual stuff on top of them. The judges weren't fooled, awarding Michael Schwartz of Miami's Michael's Genuine their top prize for a classically constructed bacon cheeseburger. (See pictures of what...
...invention. To make a Mac Wrap, you take about half the interior of a Big Mac - a single beef patty, three quick squeezes of special sauce, less lettuce, less cheese, fewer pickles, fewer onions - and wrap the software in a tortilla instead of stacking it on a sesame-seed bun. McDonald's serves the Mac Wrap for only $1.50; it has just 330 calories, 210 fewer than the Big Mac. The wrap offers a familiar taste without the guilt, but that's not to say it's good for you. More than half its calories come from...
...menu items have been tested and tweaked and retested so they can come out looking and tasting roughly the same in every McDonald's in every part of America. (Teams led by other chefs work on other continents; that's why McDonald's has used rice patties as burger buns in Hong Kong and Taiwan and now offers a whole-shrimp sandwich on a steamed bun in Japan...