Had a few burgers recently after hearing about one new burger place, then another, and another…
Hoodburger
Old Shanghai Food Court, James Street, Northbridge. (FB page)
This was the first one I heard about. I got their Double Cheeseburger. Its was very damn good but also it was too much meat.
Hoodburger Double Cheeseburger
I went their again a few days later and tried their normal Cheeseburger with added garlic and pickles and chilli peppers.. This was far superior due to it being far less dense with meat, and the addition of pickles, and the chilli peppers were rather hot.
Hoodburger Cheeseburger with Garlic & pickles and chillis (plus chillis on the side)
Found out about these guys today and visited after work. Got their Fried Chicken Burger and Fiery Short Order Burger. Chicken burger was great and the Fiery Short Order burger was very good but not as good as Hoodburgers Cheeseburger.
Trying out some sardines. I have always loved sardines, but became excited to try a bunch more after reading a long running Something Awful thread.
Types:
King Oscar: Extra Virgin Oil, Oil, Tomato Sauce
Brunswick: Olive Oil, Tomato Sauce, Skinless & Boneless in Olive Oil, Skinless & Boneless in Chilli Peppers.
Reviews:
King Oscar Sardines in Oil– These are a rather standard sardine. A lot smaller than Brunswick, moist, no dryness even when crushed onto dry toast, kind of buttery, good fishiness and no real notice of bones. The oil is nothing to write home about but doesnt detract in anyway.
King Oscar Sardines in Oil
Brunswick Skinless & Boneless Sardines in Olive Oil – A slight fishyness, rather dry, I put on some Cholula hot sauce to spice them up. For fans of canned tuna who want a bit more fishiness. Oil doesnt have much character.
Brunswick Skinless & Boneless Sardines in Olive Oil
King Oscar Sardines in Extra Virgin Olive Oil – Refer to the plain oil KO’s but with a slight olive oil taste that adds a nice bit of depth.
King Oscar Sardines in Extra Virgin Olive Oil
Brunswick Sardines in Olive Oil – Large and firm moist fish, less olive oil tasting than the KO’s.
Brunswick Sardines in Olive Oil
Brunswick Skinless & Boneless Sardines in Chilli Oil – Wow, actually HOT. Nice heat, same as the Skinless & Boneless Sardines in Olive Oil sardines in all other aspects.
Brunswick Skinless & Boneless Sardines in Chilli Oil
Brunswick Sardines in Tomato Sauce – Sauce isnt very tomato tasting or rich. Sardines are not as moist as usual.
Brunswick Sardines in Tomato Sauce
King Oscar Sardines in Tomato Sauce – Sauce is thick, tomato-y, kind of sweet. Sardines are not as good as in oil, kind of dry.
King Oscar Sardines in Tomato Sauce
BONUS:
Brunswick Original Kippers Boneless Herring Fillets – Smokey, firm, nice.
Brunswick Original Kippers Boneless Herring Fillets
Recipe: A good way to eat sardines:
Fisherman’s Eggs (serves 2 or 1 hungry dad)
1 can sardines
4 large eggs
2 tsps fresh parsley leaves, finely chopped
1/4 small, white onion
2 cloves garlic, minced
Preheat oven to 375, place an ovenproof dish inside while you assemble the ingredients.
Flake the sardines together with the parsley, garlic and onion. Season generously with black pepper and tip into the heated ovenproof dish. Put in oven for five minutes.
Gently crack the eggs into a bowl. Remove the sardines from the oven and carefully pour the eggs on top. Season generously and return to oven for 15 minutes until the eggs are cooked but jiggly. Let sit for a few minutes before serving so they congeal further.
“In leafing through these pages, you may wonder what all the ‘fanciful,’ ‘foolish,’ or (shudder) ‘extraneous’ material is doing in a factual guide. After all, it is the practical, hands-on, how-to-identify information that makes this book useful and gives it substance. But I ask: is it any stranger or less desirable to sprinkle the facts with flakes of fancy than it is to liven up solemn, substantial fare like potatoes with something fancier and more flavorful, like wild mushrooms?”
– Preface by David Arora, 1991.
What a great book. Extremely unpretentious and even a bit nerdy. These people love their mushrooms! All That the Rain Promises, and More… is a wild mushroom identification and field guide by American mycologist David Arora and published in 1991, but its endearing lack of pretension and honest love for the subject make it more that just that.
