We can’t be everywhere, obviously, but we’re sure interested in everywhere. We welcome your contributions, reviews, raves, pans, and pix. Send us a pic of your food, the place, the menu if you can, along with pithy comments about your experience. Tell us whether you want to publish it with your real name or alias (and tell us what that would be). While the focus has been hamburgers, hot dogs, and pizza, you’ll note that many different types of cuisines have been discussed here, and will continue to be. Join us! Here’s where to send your dope.
CORRECTIONS TOO! Please tell us if a business that appears on this site has called it a day. Many thanks.
Bada bing! Mort’s has been around so long, I am sure they catered to Moses at some point.
Tucked in a strip mall, at the back of a grocery store parking lot, Mort’s is a full-service traditional delicatessen (restaurant and meat counter) with an attached bakery.
This used to be a regular haunt of mine when I lived in the ‘hood, and I don’t get back there often enough, tho this trip, I managed to squeeze out two visits, once for a sandwich, and another time to load up on hard salami and ham to tote home.
A plain, lean, over-stuffed corned beef sandwich is an item that is (surprisingly) difficult to find (prepared, that is) in my town, so I welcomed the chance to grab one to go at Mort’s.
It didn’t disappoint.
Mort’s menu is online. When traveling the San Fernando Valley area of Los Angeles, check out Mort’s sometime. On the other coast, in New York, be sure grab a sammich from the Carnegie Deli - they also distribute their beef rounds to selected groceries.
A few weeks ago, I made frankfurters at home, I usually do this once or twice a year. The recipe is rather simple beef and pork on a 2/1 ratio, paprika, black pepper, celery seeds, garlic powder, dry milk powder, ground mustard, white pepper,coriander, and salt. You process this all, adding ice cubes slowly until you get a slurry of meat product which can easily slide into the casings, natural or not, your choice; my preference is always natural. You can refrigerate them to consume in the next week, freeze them, or smoke them and then freeze.
Well, I was a little ambitious on the meat, and had a lot left over that I froze in one pound packs, and have been using for various things. Wednesday is my hamburger day, and I didn’t feel like going out, and had no pure ground beef in the house, so I used a pound of the weenie mixture and shaped it into three patties.
Because of the content, the patties carmelized a little in the pan, and the distinctive color is a result of the spices. You’ll note from the pic of the sliced burger, that this is beyond a fine grind, and so the patty tends to be chewier, lacking the air pockets you find in most ground meats.
But for me, flavor was excellent, and I dressed them with dijon/mayo mixture and dill slices. I’ll make them again, and maybe not only when I have left over frankfurter meat!
Some people say “eat where the cops eat.” I say “eat where they take senior citizens, it’s bound to be ok and a good value.” OK, I don’t say that, and I wouldn’t really hunt that kind of place down, probably means no salt on the tables, and no deep fried food or gravy on the menu.
But I was driving through Wilbur, Washington (I can never say or hear that word without thinking of “Willllllllllllllllllllllbr” being whinnied by Mr. Ed).
And but what to my wondering eyes should appear, but a half-burnt out neon that said “Billy Burger”. Slam on brakes, skid across gravel parking lot, come to rest right in front of the county sheriff getting out of his car….wow, cops AND seniors (a senior bus was there, and the place was aflurry with blue hairs). (When they weren’t waiting in line for the bathroom) (Note to self, pee on seat.) Wilbur is known for more than Billy Burgers, it being the center of a recent spate of crop circles, hopefully formed by extra-terrestrials. As such, Billy Burger promptly added the “Alien Burger with Invasion Fries” (bacon, Swiss, grilled mushrooms and mayo, lettuce and tomato) to their menu. But I went with the namesake “Billy Burger” (double meat, Swiss, mayo, relish, pickle, lettuce, tomato, onion). The patties are pre-formed, taken from the meat cooler next to the griddle, dropped on to sizzling stage, smashed once, flipped. Cooking doesn’t take long, and cook moves the patties to a slightly buttered, grilled Franz bun, before adding the condiments. (Did you know Portland’s Franz Bakery invented the hamburger bun? So who else would you pick for a supplier in the Northwest?)
Fry choice is varied, some at extra cost, standard frozen fries, fresh cut, fajita fries, tots, rings, fried cheese or mushrooms. I opted for tots, which the cook took from the freezer in a preportioned serving size baggie, and dumped them into the fryer until they were crispy brown.
To keep your attention while you are waiting on your burger, Billy Burger has one of the largest collections of salt and pepper shakers I have ever seen. I have a gaggle of them myself, but these put my set to shame!
I collected my brown bag and moved to one of the picnic tables outside, next to the sheriff’s car, and within eyesight of the senior bus, so I could catch all the action! And the burger? Nice. Juicy, crispy edges, like Fatburger. Quality condiments, couldn’t finish it all. Tots extra crispy, to my liking. Diet soft drink to wash it down.
Great burger, sunny picnic table, and a view of all those blue-haired hotties. What a day. Whether you’re in the mood for crop circles or onion rings, meander on up to Wilbur for a Billy Burger.
Billy Burger Review
Over the past month, there have been more readers of this site from Urbana than any other Illinois city! When was the last time you beat out Chicago for anything? Keep reading, and feel free to send in your pix and pithy reviews of burgers, dogs, and pizza! Thanks again!
“Polish” Sausage is the Americanization of a smoked beef / pork sausage from Poland that is commonly called kielbasa. The American version is generally milder than the original, depending on the manufacturer. Many Chicago companies call their polish sausage “Maxwell Street” (style), as an homage to a sandwich that was commonly sold to the immigrant settlers in one of Chicago’s oldest neighborhoods, Maxwell Street, a major east-west thoroughfare; a lot of that area now is home to the Chicago campus of the University of Illinois.
Back in the day, Maxwell Street was home to a large open air market, where one could buy nearly anything, legal, or illegal, and the Maxwell Street sandwich was common fare in the market – a grilled split sausage, with grilled onions and yellow mustard, served on a bun, sport peppers on request. Today’s “New” Maxwell Street market is a very vibrant giant flea market, held on Sunday’s year round, with a decidedly international flair.
Bobak’s, a Chicago area sausage maker, has been around for more than fifty years, and makes all manner of smoked and fresh sausages and deli meats, as well as operating a large grocery with their own products and imported European groceries. The grocery, pictured below, is at 5275 S. Archer Ave.
(Got a craving for Chicago foods? Get hot dogs, pizzas, and more delivered to your home!)
Bobak’s appears to share a production facility with another Chicago brand, located on the West Side. Based on the low double digit number assigned to the plant by the USDA, this plant, in some form, has been around a very long time, and probably dates back to stockyard days.
The Bobak Polish come in to different lengths, 8″ for buns, 12″ to heat and eat as a dinner sausage. It has a very mild flavor, and the bun length ones have a great ‘snap’ and a nice smoke. Ingredients are: Pork, Beef, Water, Corn Syrup, Potassium Lactate, Sat, Natural Flavors, Sodium Phosphates, Dextrose, Sugar, Sodium Diacetate, Garlic, Sodium Erythorbate, Sodium Nitrite.
The bun length ones are five to a 14 ounce package, I paid around $4.00, which is a good value, but that was a sale price. I prefer my Polish on a bun with kraut and yellow mustard. When I used to travel to Poland on business, the local employees would treat me to a sausage soup, which was absolutely terrific. (Polish soup recipes).
Bobak Polish Sausage Review
(From our travel archives) Every time I go to Cincinnati, I just want to hit the chili dog stands. There are hundreds of them, and I’ve written about them before in this space. This trip, we skipped the hot dogs in favor of the hottest new places in town – Jean Robert at Pigall’s.
This essay could be subtitled, “the case of the chef that skipped,” for Jean Robert Cavel was formerly the chef at the five star Maisonette, one of the most well known eateries in Cincy. Classy but unpretentious, Jean Robert has the city talking – and eating. The restaurant offers creative, but not outlandish preparations of classic French cuisine, and seafood choices dominate.
Diners have two choices of prix fixe menus – a three course selection at $75 each, which does not include beverages, or a five course experience at $140 per person, which includes wine with each course.
The restaurant is comfortably appointed with woods, chandeliers, and neutral tones. The room gives an airy, not crowded feeling. Service is attentive but not overbearing.
I opted for the three course plate, as our host had specific wines that he wanted us to try. I started with an interesting twist on my old favorite of escargot, which was served in a slightly sweet “savory” sauce, much akin to Emeril’s version of barbecued shrimp. From there, I moved to veal medallions, which the server suggested be served at medium rare, and it was some of the best veal I have ever tasted.
While my fellow diners opted for desserts on the sweet, but heavenly side, I opted for Jean Robert’s cheese plate, which presented six contrasting cheeses splayed out in order of sharpness.
Jean-Robert at Pigall’s was named one of the top 75 new restaurants in the world by Conde-Nast, just six months after opening. That was two years ago. I’m sure a repeat visit by the judges would find it the same. A wonderful experience.
Dinner, Tues-Sat. Jean Robert at Pigall’s is located at 127 W. Fourth St. Cincinnati, OH 45202. 513-721-1345 . Proper attire required.
jean robert cincinnati
(Update: This location now closed)
Ran into this place, hiding in the out lot of a strip mill, in Indian Trail, North Carolina.
This is a brand new building, but I didn’t inquire if they were at another location previously, or why the hot dogs were famous.
They have a wide variety of ‘specialties’, which are D-Moe’s take on the various regional dogs of the US, like the “Arizona”, (bacon wrapped, pintos, jalapenos, mayo, onions, tomato, mustard and cheese), the “Carolina”, chili, mustard, onions, and slaw, the “Chicago”, and you know what that’s all about, and the “Coney”, which is mustard, beef chili, and diced onions. I chose the Coney, and chased it down with a local soda pop, “Cheerwine.”
I wasn’t too moved by D-Moe’s chili, so I peeled out the dog to try it all by its lonesome. It’s a good quality all-beef dog, and it was a-ok.
“Moe’s Original” seems to be the big daddy of the lot, a bacon-wrapped dog, D-Moe’s mustard sauce, Texas Pete, onion, jalapeno, and D-Moe’s blue cheese slaw. I maybe should have gone for that.
As I was just “tasting”, I didn’t try the sides, fries, sweet tater fries, rings, mac and cheese, a couple of slaws.
D-Moe’s also has a pretty fair-sized burger menu, and a couple of sandwiches, and damn, looking at the menu just now, I spotted fried bologna, wish I would have seen that on the spot, that would have been my choice for sure.
As for “Cheerwine”, the only thing it did for me was make me whine that it didn’t make me cheery. Think of red 7-Up.
I’m a big support of local businesses, no matter where I am, and you should be too. So when you’re in this part of the world, hit up D-Moe’s for at least one meal.
Complete menu here.
d moes indian trail d moes indian trail
Before Mrs Burgerdogboy passed, we lived in Portland, Oregon, for a number of years, which celebrates the complete and utter silliness of Sunday brunch on so many levels; in short, you’ll wait in line a really long time to overpay for pretty normal fare.
The television show “Portlandia” did a pretty funny bit on it, which is closer to reality than satire, IMHO.
There were a few places I liked, but they most certainly weren’t on the brunch “a-list”; greasy spoons like the Tik Tok, but mostly Sunday breakfast was an en suite deal for us, which was always enjoyable.
Mostly, I’d rather have people over for brunch and I’m always interested if someone has a new brunch recipe or approach beyond quiche or eggs benedict. One of my “off-beat” ones is a “reuben strata,” which is usually fairly popular.
Today I had some folks over, and one of them produced this baked egg concoction, which I really enjoyed. It was simple and fast to prepare, and could be easily customized for each diner’s choice.
Greased ramekins with chopped tomato, fresh spinach, cumin, black pepper, brie, sweated diced onion, crack an egg on top, bake for 15 minutes at 350. Great taste, beautiful presentation. Add breakfast meats or bread on the side if desired. You might want to garnish with some greenery, too.
Read more about what’s going on at the BurgerDogBoy condiment ranch.
Ai yi yi. So in 1939, Nathan Cummings acquired the CD Kenny company, which begat the Sprague Warner Kenny Company, which became Consolidated Grocers, which became Consolidated Foods Corporation, which acquired The Kitchens of Sara Lee, which became Consolidated’s largest brand so they changed their name to Sara Lee, and they acquired Hillshire Farms, which became their largest brand, so they changed their name to Hillshire Brands.
The company had acquired many other companies in different segments of consumer products, and subsequently spun those off to a variety of buyers. Companies closer to their core lines they had acquired over the years included Bryan Foods of Mississippi, Aidell’s Sausage, Kahn’s, Galileo, Jimmy Dean, Ball Park, and more.
The surviving company was split into two companies, one bearing the Hillshire name, one retaining the Sara Lee name, and I’m not sure why, as there was a lot of duplication of product production and distribution. (Both companies made many of the same products with different names).
In June of 2014, Hillshire Brands became a wholly owned subsidiary of Arkansas poultry giant, Tyson, who paid $8.4 billion for the privilege of not being a chicken little business anymore and preferring to feast on the profits of pork. (I’m making a joke here, Tyson is a $35 billion revenue company with over 100,000 employees.
I have often wondered why Tyson didn’t make a play for Smithfield instead of allowing it to go to Chinese investors?
All that to say Hillshire Farms makes 38 different kinds of lunch meat, which is what I set out to write about today.
Not much I like about what I refer to as “pressed chopped and formed” lunch meat, those slivery slices of “meat like” product, that come in a wide variety of “flavors,” like ham, roast beef, chicken, turkey and so on. To my personal taste, the only thing that distinguishes one from the other is color. They all seem to taste the same (again, to me).
Spoiler alert: nope.
I primarily fell for the ad because it pictured a “pastrami” which I hadn’t seen or tried, and it turned out my store doesn’t carry that one, so I came home with a couple of hams and a roast beef.
You’ll find your choice of ‘deli meats’ pre-packaged, with both the Hillshire and Sara Lee names on them. Sara Lee is the brand you will see on the sliced to order meats at deli counters.
The ham and beef slices are pictured below. If you enjoy this kind of product at 3 / $10, it works out to about half the per pound price as pretty much the same product that is sold in the deli counter.
But to me, they have a ‘gelatinous’ feel to the texture when chewing, and I really think the flavors are indistinguishable. I don’t see any reason to not buy the kind of these meats you often see at 2 / $1 as pictured left.
Sara Lee and Hillshire lunch meats are made at one of two Hillshire plants, pictured below, Kansas City, or just outside of Cincinnati. For some reason they share a USDA plant number, and I’m not sure what that means.
Hard to say how I feel about all of Tyson’s products as a whole. While I don’t like any of their chicken stuff (“maybe be injected with a XX % solution” is a killer for me, no thanks), I like Galileo’s salamis, Hillshire’s, Smoked Sausages, Beef Hot Links, Polska Kielbasa, and I’d prefer to never eat any little smokies other than their beef ones, which I just love. (and I have tried most every brand on numerous occasions).
If you want the best quality lunch meat, buy a ham, beef roast, or turkey, roast, and slice yourself. Invest in a meat slicer if you like it paper thin. You can freeze the slices in serving size baggies and you’ll be much happier. (And save money).
hillshire farms deli meat review