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Old 11-17-2012, 12:25 AM
 
Location: East Rutherford, NJ
1,203 posts, read 2,322,573 times
Reputation: 933

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Quote:
Originally Posted by Nunnor View Post
That small local burger place next to the gas station, and across McDonald's?

I passed thru it several times on the way to Costco, so one day I decided to go in and eat there. Crowded like a zoo, so I expected the food to be good. It must be a joke... Mini home-made burgers with only grilled onions on top. Nothing special lol.... I don't understand why people would eat there more than once.

They would taste better if they put tomatoes, lettuce, and dressing as well
Try being more wrong, I dare you.

"Crowded like a zoo" you say... Hmmm, wonder why???

Taste is subjective as always though, and not everything is for everyone. But there is no denying White Manna is a Bergen County institution, a classic in one its purest forms.

And man, tomatoes, lettuce and dressing have NO place on proper a slider. And if you got them without cheese, you couldn't have done it more wrong if you tried! Give it one more shot, if it's still no dice, then fair game.
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Old 11-17-2012, 07:44 AM
 
43,952 posts, read 44,096,289 times
Reputation: 46255
Quote:
Originally Posted by brokenaperture View Post
Try being more wrong, I dare you.

"Crowded like a zoo" you say... Hmmm, wonder why???

Taste is subjective as always though, and not everything is for everyone. But there is no denying White Manna is a Bergen County institution, a classic in one its purest forms.

And man, tomatoes, lettuce and dressing have NO place on proper a slider. And if you got them without cheese, you couldn't have done it more wrong if you tried! Give it one more shot, if it's still no dice, then fair game.
I don't think something called "dressing" has a place on ANY burger of any size!
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Old 11-17-2012, 03:50 PM
 
Location: East Rutherford, NJ
1,203 posts, read 2,322,573 times
Reputation: 933
Quote:
Originally Posted by Mightyqueen801 View Post
I don't think something called "dressing" has a place on ANY burger of any size!
Fact. Unless it's just a misused term for awesome sauces. But in that case, the term "awesome sauces" should have been used, rather than dressing. Dressing is for salads. Salads are not burgers. If they were I would eat them more.
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Old 11-17-2012, 09:11 PM
 
43,952 posts, read 44,096,289 times
Reputation: 46255
Quote:
Originally Posted by brokenaperture View Post
Fact. Unless it's just a misused term for awesome sauces. But in that case, the term "awesome sauces" should have been used, rather than dressing. Dressing is for salads. Salads are not burgers. If they were I would eat them more.
Hahaha, me too. I don't like "sauces" on burgers, either, though. Just ketchup.

Was down south once and disgusted to find that someone had slopped MAYONNAISE on my burger. Mayonnaise does NOT belong on a burger. Ever. It's wrong and should be punishable by imprisonment. I asked the waitress for a new burger because I didn't want mayonnaise on mine, and she told me I should have told her that when I ordered, as if mayo on a burger was the default. It would never have occurred to me to ask because it never occurred to me that somebody would do such a thing in the first place. Apparently, down there they think it's normal. Yuck.
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Old 11-17-2012, 11:29 PM
 
Location: East Rutherford, NJ
1,203 posts, read 2,322,573 times
Reputation: 933
Quote:
Originally Posted by Mightyqueen801 View Post
Hahaha, me too. I don't like "sauces" on burgers, either, though. Just ketchup.
Ah, the beauty of burgers... so subjective to individual tastes! See I on the other hand welcome sauces (as long as they compliment the burger, rather than over power it) and think ketchup should be banned in all 50 states. If it touches my burger, fries, hot dog, cake, beer, ect, there will be a body count. But I accept that others think it doesn't taste like red sugar paste. I also enjoy a bit of mayo on a burger time to time

I think, perhaps there needs to be the accepted commonplace rules for the different styles of burger as well.

Slider

This must be cooked on a griddle top. Techniques beyond here can vary (a spot in Michigan covers them with a cloth to lock in steam, brilliance) but in general, the burger should be small in size, cooked onions on top, flipped with onions now on the griddle, American cheese applied and the buns stacked on top. Pickles and ketchup () may be applied by the burger fiend at their leisure. Bun should be standard white or potato.

Note: Mini burgers are NOT sliders. They are mini burgers.

Fast-food Style

A smaller patty, but larger than slider style. Can be griddle cooked or grilled. Bun should be standard white, with optional sesame seeds. Adornments by standard are lettuce, tomato and onions with pickles being common as well. In many cases, a "special sauce" by the purveyor is essential to these burgers (In N Out, Blue 9, ect). Additional condiments are welcome.

Pub Style

A large patty, ideally cooked medium-rare unless you hate juicy flavor and the happy meat face that results. Griddle or fried preparation so the burger develops a good char on both sides. Should be served on a sturdy bun, preferably kaiser or brioche and maintain a stable burger-to-bun ratio. Adornments of shredded lettuce, tomato, onions and pickles are fine but often discarded. Cheddar and bacon are optimal toppings and no condiments should be necessary.
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Old 11-17-2012, 11:32 PM
 
43,952 posts, read 44,096,289 times
Reputation: 46255
Quote:
Originally Posted by brokenaperture View Post
Ah, the beauty of burgers... so subjective to individual tastes! See I on the other hand welcome sauces (as long as they compliment the burger, rather than over power it) and think ketchup should be banned in all 50 states. If it touches my burger, fries, hot dog, cake, beer, ect, there will be a body count. But I accept that others think it doesn't taste like red sugar paste. I also enjoy a bit of mayo on a burger time to time

I think, perhaps there needs to be the accepted commonplace rules for the different styles of burger as well.

Slider

This must be cooked on a griddle top. Techniques beyond here can vary (a spot in Michigan covers them with a cloth to lock in steam, brilliance) but in general, the burger should be small in size, cooked onions on top, flipped with onions now on the griddle, American cheese applied and the buns stacked on top. Pickles and ketchup () may be applied by the burger fiend at their leisure. Bun should be standard white or potato.

Note: Mini burgers are NOT sliders. They are mini burgers.

Fast-food Style

A smaller patty, but larger than slider style. Can be griddle cooked or grilled. Bun should be standard white, with optional sesame seeds. Adornments by standard are lettuce, tomato and onions with pickles being common as well. In many cases, a "special sauce" by the purveyor is essential to these burgers (In N Out, Blue 9, ect). Additional condiments are welcome.

Pub Style

A large patty, ideally cooked medium-rare unless you hate juicy flavor and the happy meat face that results. Griddle or fried preparation so the burger develops a good char on both sides. Should be served on a sturdy bun, preferably kaiser or brioche and maintain a stable burger-to-bun ratio. Adornments of shredded lettuce, tomato, onions and pickles are fine but often discarded. Cheddar and bacon are optimal toppings and no condiments should be necessary.
I want this right now. With ketchup. Oh, and I'd keep the onions and pickles but toss the lettuce and tomato. Salad doesn't belong on a burger.
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Old 11-17-2012, 11:45 PM
 
Location: East Rutherford, NJ
1,203 posts, read 2,322,573 times
Reputation: 933
Quote:
Originally Posted by Mightyqueen801 View Post
I want this right now. With ketchup. Oh, and I'd keep the onions and pickles but toss the lettuce and tomato. Salad doesn't belong on a burger.
Ha yea after writing that I'm craving every essential burger out there, especially pub style. The melty cheese glory cascading down the side and onto the plate, making a perfect target for a french fry. The crispy bacon piled so high that the skyscrapers of NY turn their heads for a second glance. My pint of Guinness looking on in admiration and humbled by its association with such a grand presence.

Tomorrow: pub.
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Old 11-18-2012, 07:45 AM
 
43,952 posts, read 44,096,289 times
Reputation: 46255
Quote:
Originally Posted by brokenaperture View Post
Ha yea after writing that I'm craving every essential burger out there, especially pub style. The melty cheese glory cascading down the side and onto the plate, making a perfect target for a french fry. The crispy bacon piled so high that the skyscrapers of NY turn their heads for a second glance. My pint of Guinness looking on in admiration and humbled by its association with such a grand presence.

Tomorrow: pub.
Aw, you are a poet!
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Old 11-20-2012, 02:22 PM
 
Location: 3219'03.7"N 10643'55.9"W
7,913 posts, read 15,943,223 times
Reputation: 6781
Quote:
Originally Posted by brokenaperture View Post
Ah, the beauty of burgers... so subjective to individual tastes! See I on the other hand welcome sauces (as long as they compliment the burger, rather than over power it) and think ketchup should be banned in all 50 states. If it touches my burger, fries, hot dog, cake, beer, ect, there will be a body count. But I accept that others think it doesn't taste like red sugar paste. I also enjoy a bit of mayo on a burger time to time

I think, perhaps there needs to be the accepted commonplace rules for the different styles of burger as well.

Slider

This must be cooked on a griddle top. Techniques beyond here can vary (a spot in Michigan covers them with a cloth to lock in steam, brilliance) but in general, the burger should be small in size, cooked onions on top, flipped with onions now on the griddle, American cheese applied and the buns stacked on top. Pickles and ketchup () may be applied by the burger fiend at their leisure. Bun should be standard white or potato.

Note: Mini burgers are NOT sliders. They are mini burgers.

Fast-food Style

A smaller patty, but larger than slider style. Can be griddle cooked or grilled. Bun should be standard white, with optional sesame seeds. Adornments by standard are lettuce, tomato and onions with pickles being common as well. In many cases, a "special sauce" by the purveyor is essential to these burgers (In N Out, Blue 9, ect). Additional condiments are welcome.

Pub Style

A large patty, ideally cooked medium-rare unless you hate juicy flavor and the happy meat face that results. Griddle or fried preparation so the burger develops a good char on both sides. Should be served on a sturdy bun, preferably kaiser or brioche and maintain a stable burger-to-bun ratio. Adornments of shredded lettuce, tomato, onions and pickles are fine but often discarded. Cheddar and bacon are optimal toppings and no condiments should be necessary.
You must watch this film: Hamburger America

And read this book: Hamburger America: Completely Revised and Updated Edition: A State-by-State Guide to 150 Great Burger Joints: George Motz: 9780762440702: Amazon.com: Books

Basically covers all the bases of burgers and ways they are served regionally in the U.S. In addition to the Manna, Rossi's in Trenton made this book as well. The newer edition has the White Rose system from Linden, I believe.
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Old 11-20-2012, 02:32 PM
 
Location: Holmdel, NJ
20,899 posts, read 25,970,428 times
Reputation: 12872
im not so sure gas is cheaper in nj anymore. it seems to me like the averages i hear reported on the radio across the country are lower than nj.

also, id do the tappan zee instead of the gwb. it seems like whenever i drive to boston, i get killed at the gwb. ive had better luck with the tappan zee, but with construction issues these days you never know.
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