FLAMED AND FRIED

by: Ron Coselman

Headed to Flamin Grill Located North of Harolds Mansion near Siliman.  An interesting concept of indoor and outdoor on either side of the Outdoor Grill. The two areas however are not connected inside.  The Burgers joint is on the left side. A 50's style diner with outdoor and indoor booths. Decor is a snappy Black,White and Red. With pictures of Elvis, Beatles and James Dean on the walls.

The huge ultimate burger is 250 grams of Lean sirloin topped with cheese, lettuce, mushrooms, bacon and mayo. Ketchup is available. No mustard.  Served is a plastic basket that just barely held the burger. for p200

Hand made and grilled outside. the burger lacked the flavor that comes from fat.  The texture of very lean meat doesn't carry well to a burger. Any suggestions that we have would make, is to add 20% fat. A little salt and a little pepper. Also a better presentation.

All in all an interesting Resto that you should try.  We gave the Flamin Burger 2 1/2 buns

      
                                                   MOM'S BURGER LAB
by: Ron Coselman

Convert your home into a restaurant near a State college, create a hangout for students and  sell cheap food.  This a concept that has been successful in a lot of cities around the world. I am sure that Mom's Burger Lab will succeed within her market here in Dumaguete. 

The menu is nothing but Burgers and soft drinks. No fries, No rice, No chips. Served in a reusable basket and grilled in front of the house. The Cheese Burger was p80 and came with a slice of white cheese, wilted lettuce and mayo.  After looking at the burger on  their Facebook page, I was disappointed. While the beef was hand made, it was a lower quality ground beef. Lacked the flavor I was hoping for. 

A relaxed atmosphere and cheerful waiter. We enjoyed the night in a setting reminiscent of a small college town, (which Dumaguete is).  This fact is sometimes lost with all the focus on tourists and retired foreigners arriving.  This is a perfect place for some of the 30,000 students in the city to gather, chat and just hang out.  I expect that in the usual tradition of the Philippines, we will see more of this type of establishments opening within a short walk of the colleges.

The reviewer gives the burger a 2 1/2 buns.






  <a href=”https://plus.google.com/109282987970727189991? rel=author”>Ron Coselman</a>

 

        Pop's Place Bistro Burger

by: Ron Coselman

Pop's is a new restaurant located next to Robinson's Mall/ next to closed gas station.  Info and pictures can be seen on it's Facebook Page. Clean, cool and nicely done bistro.  Reasonably priced and friendly staff. 

The Burger, which comes with onions,lettuce, tomato and the ever present Mayo is about 125grams of  Angus meat that gets lost in the huge bun.  The bun seemed like the same heavy European bread that Bogarts and Why Not uses. A nice heavy bread, but, not the best choice for a hamburger bun. The dough texture would be at home with a tangy mustard, cheese and some sausage. But, at p150 the burger is certainly has value. It came with a few fries. 

While the meat was tasty, ours was a little over cooked. 

I am coming to the conclusion that cooking in the Philippines is more a result of culture the culinary training. There is a ingrained tendency to over cook and over cook. Serving dishes that are rare or med rare is a no no due to a general lack of refrigeration and market sanitation in the past. While all restaurant have refrigeration, most food preparers grew up with limited or lack of it.  The tendency is to cook the way grandma did.  Filipino's also love mayonnaise on everything. From burgers, to fries, to Nacho chips. 

All in all. We had a pleasant dinner with friends. Please stop in and check out this place.  The reviewer gives this burger a 2 1/2 rating.




  <a href=”https://plus.google.com/109282987970727189991? rel=author”>Ron Coselman</a>

                                               Captain Jack's Burger?

by: Ron Coselman



Today for lunch we visited the Black Pearl Resto bar. ( Facebook page ) ...Located on the National Highway in Southern Dumaguete in  barangay Banilad,  A very peaceful place for lunch with a small pool.

We ordered the Blue Cheese burger. 200 grams of ground beef that was hand formed.  The burger came with slice of cheese,  lettuce, tomato and onion on the side for p225.

The sauce had to be the focal point with the burger. It didn't really have that blue cheese taste. Just a hint mixed in with what looked like Thousand Island dressing without the pickles but with diced onions added.

The burger was definitely juicy and ample sauce was used on the burger. I had to run for additional napkins.

I would have hoped for a side of chips or something with the entree as it looked a little naked sitting there alone. But even standing alone, it is a good burger to eat.

Reviewer gives the Black Pearl burger a 3 1/2 bun rating



  <a href=”https://plus.google.com/109282987970727189991? rel=author”>Ron Coselman</a>

Ding Dong......Who's there? 

by: Ron Coselman

Tonight we tried the Chain restaurant Dong Juan. Located at the back of the Robinson's mall. A cool and rainy evening made for a nice night to sit and have dinner with friends.

When I saw they had the "Ultimate Bacon burger"  on the menu and for P 249..... My mouth started to drool. ( It's a good thing Nelie is used to this type of behavior in restaurants.) Bacon, Bacon, Bacon ! Ultimate burger ! Where the hell is the waiter?

However, Dong Juan's burger is a little lacking to be an "Ultimate" contender. Granted 200 grams of  USDA beef, imported processed, and frozen.....:( 

While some would argue that there is a place in the world for processed burgers.  McDonalds, Jolly Bee or Angels maybe.  But every establishment that claims to have the Ultimate Burger. Needs to use real ground beef, formed by miracle hands of a dedicated Chef.   Not slammed  on the counter to break them apart.

This burger was presented in a relaxed style basket. Reminiscent of Old Chicago deli's. However, instead of Chicago style Hot greasy fries. We got cold, soggy fried chips. The Bun was a nice whole wheat bun that Nelie loved and enjoyed dipping pieces in the ketchup.

Surprisingly the garnishment included a slice of pickle. Which we haven't seen other then at McDonalds in Dumaguete in several years. Lettuce, tomato and cheese made up the remaining ingredients.

Another surprise was the addition of mustard to the bun. Albeit, it was a dollop  the size of  a M&M. Making it the highlight of the nights table conversation.

Outdoor table either in the front or the back made for a pleasant and relaxing conversations. Cute little boutique bistro with nice location.

Overall, the reviewer gives the Ultimate Bacon Burger a 2 1/2 buns score.

 <a href=”https://plus.google.com/109282987970727189991? rel=author”>Ron Coselman</a>

The Burger that sets the Standard

by; Ron Coselman

While my taste buds and stomach is recovering.  My wife, Nelie was kitchen chef this last weekend at Aqua-Landia Resort.  She was in the middle of preparing 12 of the resort's Monster Burger. When I popped in with my camera. Unfortunately, this one was going to a customer and not into my belly....:(  But I was able to snap a picture before getting thrown out of the kitchen.

The burger is 200 grams of fresh ground beef  spiced lightly with salt and pepper. Hand formed and then rested in the Chiller.  The bun is made to order for Aqua-Landia Resort and  comes from Innkm13.5-giuseppe .

The build starts with lettuce, cucumber, tomato, onion and a slice of Kraft American cheese.  The burger. Then another slice of Kraft American cheese, and bacon. Finally a large scoop of homemade Blue Cheese sauce is added.  Ketchup, mustard or Mayo available on request.

The burger comes with French fries and a pineapple/cabbage salad. Priced at p390.

I have to admit, eating it all is a challenge and getting that accomplished without blue cheese running down your fingers is impossible.  But, God, are they good.....:)

<a href=”https://plus.google.com/109282987970727189991? rel=author”>Ron Coselman</a>

A Very Bad Experience

By Ron Coselman

AAARRRRGGH..... this business of reviewing is dangerous work.  After another burger dinner the other night with Nelie.  I woke with stomach cramps. Which turned to diarrhea and vomiting.  I spent the next 30 hours in bed.  Not a pleasant review.

The risk of Food poisoning for restaurant goers should always be a consideration when choosing a place to eat.  A quick survey of the area, tables, and staff is first on the list. A general appraisal of the wait staff hands and appearance should give a hint to the restaurants managers priorities in cleanliness.

I once chose a school for my children based on the fact that it had a neatly cut grass areas and the children stayed on the sidewalks. To me, this indicated cleanliness, discipline and rules that would be carried over to the everyday classes.

The running of a restaurant starts at the top. Management HAS to care or the kitchen and wait staff won't.  The acts of proper food handling begins with training, instruction and follow ups.

I hesitate to completely blame this restaurant for my illness.  Food processing of meat and transportation from butcher to wholesaler is not always the cleanest possible procedure in a developing country. Refrigeration, power outages, heat and humidity all combine to be a restauranteur's worst enemy.  If the restauranteur, used all reasonable caution in handling and preparation, the process may have been contaminated long before they prepared it.  

For this reason, we will skip this review entirely and revisit the establishment in the future. ( I need to rebuild my courage). I am thankful that I have selective amnesia.