This is a brilliant advertising campaign. Give it the codes on the bottom of your McCormick spice containers and it will tell you when they were born. I was able to get information for 8 spices.
No, I haven’t used any of these spices in anything you’ve ever eaten. Just in case anyone was wondering.
stu_spivack posted a photo:
The Beer Engine Burger
I gave up on hamburgers. I can’t even remember when. Meat, cheese, bread… It should be delicious and pretty much fool-proof to boot, right? Otherwise fine restaurants bungle burgers, usually by over-fancifiying them. American cheese melts. Your fancy cheddar cheese doesn’t melt as well and that’s important. Making the burger too big, getting clever with the bread… It goes on and on.
Buckeye Beer Engine has restored my faith in the burger. They have a lot of novelty burgers but it’s okay because they pay attention to the fundamentals. For instance, the bun is a quality bun but more importantly it’s a burger bun. Since they’ve proven that they can make a delicious cheeseburger, I’m more than happy to try some more elaborate burgers. While I was eating my fatty melt, I noticed one of their newest creations: the double sasquatch. Two eight ounce patties with barbecue sauce and an onion ring. That second patty seems like overkill to me but I’m looking forward to trying a single sasquatch. I’ve also had my eye on their “sliders” - four mini burgers with grilled onions.
The Bacon Fatty Melt
I guess I should say a word about the fatty melt I just mentioned. The basic facts should be obvious from the picture. I’ll only add two small observations. First, it was more than a gimmick. The grilled cheese sandwiches were well done and would have been excellent on their own but cheese, bacon and buttery bread are a perfect match for ground meat. Second, tomorrow (November 30, 2008) may be your last chance to try the bacon fatty melt at the Beer Engine. It’s their November burger-of-the-month so I assume it will disappear on Monday. I recommend it.
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photo by mussels
Stuart’s Zawinski’s Law of Menu Expansion:
All menus expand until they include sushi.
Tremont Tap House’s chef, Joshua Montague, has moved on. He’s going to work with his wife at her project, Lilly Handmade Chocolates. He’s being replaced by a Dan Cassano, “formerly the executive sous at Blue Point Grille.” Also in the article:
“You’ll start to see some subtle changes to the menu,” says partner Jason Workman. “We will add some sushi, for example.”
photo by the_big_e
Sushi isn’t a subtle change for Tremont Tap House. At best it will be a distraction, both for the kitchen and for diners. Well, maybe not “diners,” but me. I’ve enjoyed several meals at the Tap House so I’ll hold off judgment until I’ve had a good sample of Chef Cassano’s food, but this is weird. Weird and wrong.
photo by cormack13
photo by slowburn
photo by bcjams
photo by janettowbin
