A lot of self-proclaimed food-snobs will profess near godly levels of knowledge concerning certain, well-worn prescription cialis categories.
Without fail, many a dinner guest is regularly impressed/bored with anothers casual-yet-apparently-informed knowledge of cheeses, wines, olive oils, and I suppose even coffee (though let’s face it : coffee snobbery sits in a special category of snobbery all on it’s own).
In reality, a lot of the time this apparently-informed Cialis Super Active+ Online knowledge boils down to them being able to rattle off the same couple of wine labels/districts with a couple of fruity descriptions read off the label, knowing how to skillfully pretend they like the taste of the blue cheese they brought with them, tritace or pull out a seemingly-impressive kitchen trick that we all know they learned on Celebrity Masterchef last night like the rest of us…
Not me. I’m not one of those pretenders.
When it comes to two particular culinary categories, I’m a bona fide snob with all the skills, experience, and palate to back up my large claims, if only in the following : the categories you lesser beings would most likely refer to as “Ice-cream”, and “Hamburger”.
In the dying months of 2009, there were plenty of discussions and articles flying around about who was offering up Sydney’s Best Burger. I read them all. I took notes. I nodded smugly and those in the various top-10′s I’d personally tried and agreed with, and decried any foul not-fit-for-even-hangover-food mess which managed to slip in undeservedly.
Amongst all these lists, one burger in particular kept cropping up in either the #1 spot, or close to it, and much to my own shame, it was one I had not even tried :
“David Blackmore’s Full Blood Wagyu Hamburger with Bacon, Gruyere Cheese and Zuni Pickle” (Rockpool Bar & Grill, Bar Menu)… an impressive-sounding title to say the least, created order viagra | buy cialis prescription | order levitra online by an impressive-sounding chef, often mentioned in the same breath as it’s equally impressive-sounding $22 price tag.
It had to be mine.
We headed in there on Saturday night – the bar menu normally runs between 3-6pm every day except sunday, with an extended menu right up til 11pm… NOT to be confused with the regular restaurant menu in the next room – and even though it’s a “no bookings required” venue, still managed to snag one of the last tables.
Despite the ample menu of tapas-style savouries and a very extensive wine & drinks list, I’d already closed the books up within seconds knowing full-well what was going to be on my plate; the only choice to be made was what drink to accompany my burger with, which ended up being the delicious Alhambra 1925 Spanish lager. (Crisp, fresh, wouldn’t get in the way of any burger flavours…)
It didn’t take too long for the $22 beastie to arrive – my initial thou generic cialis soft ght was that it wasn’t the biggest burger I’d ever seen, but then again, this was a 5-star joint, and we weren’t in some dodgy highway-mall-food-court in Alabama. Still looked tall enough that I wasn’t sure I was going to be able to do the manuvre known to us elitist burger enthusiasts as the “No Squashing Mouth Stretch”.
(Note : I did opt for the rather unconventional – and in some circles, blasphemous – “Cut In Half” approach, but in my own defense, this was purely for the sake of review so I could get a better look at the inside without pulling it apart in a tacky, vulgar manner.)
But enough talk. Let’s get right to it: This is one superb buy cialis pill burger.
Normally in a Great Burger, there’ll still be something wrong somewhere. Even if you aren’t aware of it – the meat may be that little too overcooked, the sauce a little under-spicy, the extras too much, or buy generic levitra online the bun either too sweet or over-toasted.
There was none of that here – every aspect of it ticked all the right boxes and then some:
The Bun : clearly hand-crafted, very light and fluffy on the inside yet with a very thin almost-crunchy layer all over. Not enough that it got all crumby and jagged on the roof of your mouth, but enough to give it texture. Delicious aroma too.
The Meat : I won’t point out the obvious – you haven’t tasted burger meat until you’ve had burger meat made from wagyu, and this one was done particularly well. Still a little bit pink on the inside in a good (medium) sort of way, but with a slight crust all over. Amazing
Zuma Pickles : Could easily have bought multiple jars of this stuff and be sitting here right now scoffing into it with just a fork.
The Rest : balanced perfectly. The one thing you often find in Good Burgers is that the chefs have forgotten to keep tasting the burgers they’re serving up, when it comes to bacon and condiment proportions. This was not the case here. order medicine sildenafil citrate | buy cialis daily | buy buy cheap cheap levitra levitra online It all worked.
Other factors : the “Dribble Factor” was quite low (though still slightly messy) which probably pulls this down a percent or so, however the burger as a whole clung together very well and I could easily have eaten it with one hand, even right down toward the last little triangle bite (… the critical point where “Good Burgers Go Bad”, mess-wise).
The other pleasant thing to see – for me at least – was that they didn’t bother you with anything inclusive on the side (apart from a couple of leaves of lettuce and tomato slices to apply to the sandwich at your leisure). Yes, your $22 gets you burger, burger and nothing else but burger. No fries. I’m sick of fries.
And, ever since my current buy cialis overseas New Years Resolution, french fries are dead to me. Who needs cialis online them, and who needs the serving of calories they provide, often more than the rest of your meal just in a small handful of over-salted, fat-drippers. I’m done with fries, and it was good to see them as an optional extra as opposed to taking up valuable burger real estate on my plate.
Over all, this is definitely a burger for the true connoisseur.
Without even trying, it’s straight into not only my Sydney Top 5, but also straight into – I dare say it – my Worldwide top 5 as well. Yes, a big call indeed, but from a burgers-as-art perspective, this one gets nearly full marks. Whether buy clomid it would satisfy the “morning after grease” category as well as the crappy kebab place during a hungover-hour, I don’t know, but purely from a burger lover’s perspective, this is one Sydney hamburger you really can’t afford to miss.
Of course, I have not yet tried Heston Blumenthal’s (of Fat Duck fame) simply-titled “Hamburger” yet. Apparently his masterpiece takes out the #1 Worldwide spot in many fans’ books. I do however have the recipe (seriously, click the link… it’s truly impressive) which I plan on executing (and blogging) sometime soon. With it’s 1-2 days prep time and 3 pages of instructions, it does sound like perfection in a burger, but until that weekend comes, the “David Blackmore’s Full Blood Wagyu Hamburger with Bacon, Gruyere Cheese and Zuni Pickle” will certainly be able to scratch that itch in the meantime…
The Plug:
“David Blackmore’s Full Blood Wagyu Hamburger with Bacon, Gruyere Cheese and Zuni Pickle” Rockpool Bar & Grill – but remember you only need to go to the BAR to get it! http://www.rockpool.com.au/sydney/bar-and-grill/ Available 3pm-11pm Mon-Sat
Low dribble factor? Impressive. Have yet to sample this burger but your glowing review is a tempting endorsement. And what? French fries are dead to you? As Homer Simpson would say “I know you’re *delirious* right now so I’ll pretend you didn’t say that”!!!
re: “dribble factor”: yes, I did try to stick with the most technical descriptions as possible hahah
And yes, sadly, French Fries and I have come to the (most likely temporary) end of our journey… as much as I love them, it’s more a case of trying to break addiction by going cold turkey (…mmm… cold turkey…). Sick of filling up on chips and having no room left for dessert… speaking of which, if you do end up going there for the burger, I highly recommend following it with the “Black Forest Trifle” in the dessert menu if you’ve still got room…
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[...] Sydnerati » Sydney's Best BurgerThe one thing you often find in Good Burgers is that the chefs have forgotten to keep tasting the burgers they’re serving up, when it comes to bacon and condiment proportions. This was not the case here. It all worked. … Read more [...]