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2009-07-06
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Don't you just love the ideas of trends coming and going -- Stockmarket trends fashion trends, food trends...etc. While thinking you can only go so far with the crunching numbers or the mixing and matching along the lines of the little black dress, food trends are more variant in terms of the type of change you can have...consider the quintessence of raw materials being prepared by a group of men and women in white chef's jackets -- in the kitchen that is. BURGERS, an American staple, has never
"Follow your nose" is my advice locating Pro-Burger. The familiar smell of hot grease on hot plate will lead you to a tiny 5-seat joint, with kitchen occupying one side and stools on the other. No staff in freshly starched white uniform, (but they do wear baseball caps), but they are too busy multitasking between flipping burgers, toasting sesame-flecked buns and frying potato wedges. I heard of a burger with a 300+ gram patty. Upon seeing the picture, I was determined to try just exactly how PRO this burger joint could be.
Staffing is adequate as orders crunch in the cash machines faster than the burger flipping acts -- char, flip, cover, and char some more. The clinking of the metal spatulas sounded slightly familiar with the Japanese Teppanyaki, only in a rather foreign rustic way. A promising splash of hot fat arise as potato wedges sink deep with a sizzle. When the wedges emerged again they have a golden brown coating, followed by an intoxicating aroma of starch fried in hot grease.
The burger arrived promptly enough, so disproportionately large and dripping with fat, accompanied in the burger by crisp lettuce and deep red tomato slices. The halved burger, pictured here, is too large even for a grown adult like myself. The filling -- the center of the patty, was quiveringly rare with a moisture resembling a blue steak. Digging in, the patty was slightly than it should be, but the centre was moist. Each bite seemed laden with herbs like thyme and oregano. As I wondered what good dry herbs would make than fresh ones, I realized that my expectation was a pro burger was not entirely satisfied by the enormous burger. The herbs have overpowered the sheer intensity of essential beefiness in a burger, in a way as if the kitchen staff has misread the recipe mistaking "pinch" with "punch". Savoring the beef I realized that the crusty sesame buns could soak up the drizzling fat from the meat patty itself, despite they are crusty on their own. The lettuce, cheese and tomatoes are satisfactory.
While the burger itself was good but not great, the potato wedges were not forotten. The generosity part has stopped after the burger and the soda by the can (served with a cupful of ice and a slice of lemon). The potato wedges tasted strangely starchy somehow, and only faintly reminded me that they are not from a potato cut earlier but rather, somewhere in a paper bag in the deep freeze.
The combo will fittingly fill up a hungry man with an enormous appetite and no doubt will Pro-Burger attracts a lot of folks curious enough to register with their carnivorous nature at some point. Yet the burger itself , so enormous and out of proportion (not just the size, but the meat/seasoning proportions) was not so great. I think it deserves a visit if you have never been, and even better if you will ignore the part where the chef developing the burger is hotel-training, bearing in mind that it is not the "training in 5 star hotel" that makes the burger, but the meat itself.
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