It's okay- tis the season to bagsy places in the park with bits of your floor- etc.

Dunno, pretty sober in the autumn when they're wrapping their trunks. Suppose they're saving the muster for the spring. You'd figure.

Hey, do you hit any of the industrial clubs, I'm not going to name names of the ones I am on about but an ex is a dancer in one, you should totally bag her.

Just look for the oldest ones. Not far, new lodge area.

This is what they call an attempted teablagging. Guy has a nothing blog and tries to use it to leverage a table at a decent restaurant. Anyway he got parred. Knowing the dude who owns this place I'm confident he'd have said the same thing to Jay Rayner, this blogger is most misguided.



The cringy little favouriting of it as well, like *twee smile* that's ok we still bros. UGH

I'm sure there's an infinite complexity of loveliness to burgers I'm missing out on, but maybe it's the availability that leads to conversation and comparison, as it's a just minced beef sandwich. I suppose being the most non-local and non-seasonal of dishes, in that nearly all the ingredients are available to most of the world for most of the year, it must be reaching some zenith of competitive perfection by now and therefore you'd expect it to taste pretty bloody good. 

I wonder what a Mcdonald's hamburger tasted like in that very first store? Maybe it tasted like it does now, and it was only popular back then because the food in the States was so shit in the forties, as it is now. Who knows. I don't mind a burger every now and then, but I'd rather have a pie tbh.

Indeed, in the way that coffee has had to be perfected to justify the outlay for the consumer, in comparison if speccy has a burger a week implies 28sovs a month ergo a year, but Nick implies more than a unit on avg per week, we'd say. So it's implicit that there's some zen coffee-like revolution going on now for it to be worth your investment in terms of retail and personal experience. The question is when do you fully subscribe to it knowing you might Elvis the building...

Coffee is a perfect example of, well, pretty much everything. There's not much you wouldn't learn about Western capitalism in the last 200 years if you only studied the history of tea and coffee.

GooberTheHat wrote:

That's one of the biggest problems I have with "dirty american" food. Just soooo much sugar and honey/syrup. I like my savouries savoury.

Yes man, I've spotted this worrying wankery on Masterchef.

Salt in desserts? Fuck yaself with a spike lad, sweet = sweet, savoury = MEAT.

Aye. Or a wee bit of pepper or chili or hey rosemary.

Actually thinking about it I don't like anything too sweet and that goes for deserts. A nice sharp lemon or apple thing mostly. Just with mountains of lovely cream, of course.

So we're all agreed that everything can be nice in moderation but also overkill en masse.

I could go for that today, may have to rearrange my eatin' plans. I'm glad you enjoyed it cos after years of recommending it I'm finding out it's not for everyone.

Umami, that's what so good about the best burgers. The pickled red onions and tangy cheese in the Ari Gold stop the sweetness of the bun being too much for me. The sauces ain't that sweet, to me at least, but it's no secret I love American food done right, and there some of it does play with salty sweetness.

It's all about balance, BBQ sauce is the absolute bollocks because it hits those notes and sings more: sweet, smoky, spicy, sour and savoury. The five corners of good eating!

Last night I ordered a pizza late and bought some just to see - it was awful. Synthetic and tasting of nothing much. There's a entire book on BBQ sauces of the world, I'm talking about the American stuff now and within that there are huge tiers, the top being homemade.

I'm having to queue, for food, in Birmingham. Better be good.

Not a fan of Nori but I dig Nigiri. And I've never found out why it's so good in Japan. When I asked my brother he said "experience", which while true lacks insight. With a little research I reckon you could easily surpass Yo Sushi! but it's probably best left alone.

I don't understand why anyone cooks tuna until necessity comes in and I end up buying tinned steak.