I can attest to the durability and sturdiness of cast iron. It was with a huge cast iron pan that I injured my shoulder last year, while tossing fingerling potatoes, sizzling hot from the 500-degree oven, during a particularly busy Lenten fish fry dinner service. Still, from enameled cast iron to that nice, seasoned, Lodge pan, anything cast iron gets my vote.
And Lodge is the cast iron standard. If you don’t have a Lodge cast iron in your pan collection, go buy a Lodge.Read More›
Each time I visit one of the five Shake Shack locations in New York City, I get an anxious feeling. It is a much different feeling than when I go to Chipotle or, dare I say it, McDonald’s (not that I have set foot in one in years). Why? It’s just a hamburger. It’s just a hot dog. Big deal, right? Why does this particular fast food restaurant attract mobs of people like some sort of tourist attraction?
McDonald’s has saturated planet Earth with mediocre food and substances that could be categorized as something other than whole food. It takes a special talent to open a fast food joint that attracts tourists.
So what exactly makes Shake Shake a fast food joint that has brought so many seasoned food writers to their knees?Read More›