Word: buns
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...recipes. I'll make anything into a burger, from salmon to swordfish. I make shrimp burgers and Portobello burgers. I guess I have to pick the burger, though it's probably not what he's asking. He's probably thinking a straight up little beef patty on a lone bun...
...punctuated storylines—the quest for the best ramen bar! My dangerous Fugu adventure!—my search turned up empty. Then came the nostalgic period. It started with the green tea bean jelly at the Roppongi Building in Tokyo Midtown. It continued with the lotus-seed bun at a local 7-Eleven and built right through the cow tongue before Karaoke, the glutinous rice balls at Miyajima, and the plum wine at a restaurant in downtown Tokyo that tasted exactly like Clearly Canadian’s Wild Cherry Soda. “It?...
...days, I went to search a woman, and she started crying. My search partner—who was more experienced—[said] just take of your helmet and show her your hair,” Havice said. When Havice removed her Kevlar helmet to reveal her sweat-soaked bun, the woman “immediately sort of relaxed,” Havice said...
...meat people love best," Ozersky says. "The hamburger is the most accessible way to enjoy the experience of eating beef: the brown crusty exterior and the soft, supple juicy interior. It delivers all the power of eating meat in an accessible, easy-to-eat package." Add the bun (which, if toasted, also has a crusty exterior and a soft interior) and some cheese and condiments, and you've got a lot of flavors and textures going on. All of which, Ozersky fears, will be ruined by the big-name chefs. "I think these guys don't really get burgers...
...interesting twist: Yum is looking to the soaring international business to expand its appeal at home. What about bringing its Chinese-food chain to the U.S.? "Now that," says Novak, "would be a Class A opportunity." To put it another way, that's thinking outside the sticky bun...