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Shanghai Surprise - Authentic American Burger Experience

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by Lisa Schweitzer, Posted Oct 21st 2009 @ 4:00PM

Apple pie. Photo: jazzijava, Flickr.

Expat foodies have been known to sniff out American favorites in every corner of the world, whether it's bagels, burgers or cupcakes. According to a review we read, even in China, it looks like a seriously good American burger can be had at Bistro Burger. Made from 100-percent Angus beef, imported from the States and ground on the premises, this Shanghai burger has the potential to be better than most you'd get in the U.S. We don't know what the meat to fat ratio is, but we'd be willing to try them regardless.

In addition to ordering a variety of international themed burgers, homesick visitors and expats can take advantage of the restaurant's October promotion, where they can "get a free milkshake with any burger." Apparently, authentic milkshakes are a big deal in these parts, due to the fact that many are made with ultrapasteurized or nonperishable milk, whereas Bistro Burger uses the fresh stuff.

The review also raves about the eatery's chili cheese fries, pronouncing them the "best" in Shanghai, as well as homemade apple pie packed with honest-to-goodness imported U.S. apples and Brooklyn beer. Who says you can't find the comforts of home halfway round the world?

[Via Shanghaiist]

Filed under: Food Politics, Chefs & Restaurants

One Spice, Two Spice: American Food, Indian Flavors, Cookbook of the Day

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by Nicole Weston, Posted Feb 23rd 2007 @ 8:04AM

When you want to add some variety, some spice, to your regular diet, looking to other cultures and cuisines is a great idea. Adding some curry to your usual marinade or chipotle peppers in your bbq sauce effectively constitutes fusion cuisine and opens a world of possibilities for the home cook in the kitchen. Strangely, however, not that many cookbooks promote this type of fusion. They tend to strive for either authentic, exotic recipes or for familiar fare, with the tiniest pinch of spice that serves to differentiate it from the competition. The former strategy can be intimidating to some cooks, while the latter would hardly constitute a decent exposure to a new cuisine, let alone a good introduction. One Spice, Two Spice: American Food, Indian Flavors embraces the idea of really blending flavors from two cultures, resulting in a cookbook full of recipes that manage to be familiar and different at the same time, introducing a whole new range of possibilities in a very accessible way.

The recipes are relatively uncomplicated and primarily use ingredients that can be found at the regular grocery store, as opposed to at specialty markets. Roast Lamb with Mint–Black Pepper Sauce, Curry Leaf Lime Vinaigrette, Pan-fried Black Pepper Shrimp and Mahi mahi Stuffed With Coconut Coriander Chutney are just a few examples of recipes that incorporate Indian ingredients and condiments (which play a big role in Indian food) into more familiar dishes. Author Floyd Cardoz doesn't rely on the food to speak for itself, and takes the time to explain the inspirations for his flavor combinations and the history associated with ingredients at every possible opportunity.

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Filed under: Cookbook Spotlight, Books