Monthly Archives: July 2012

Jul 26 2012

Come see what we’ve been up to and then some…

While I prepare for the next two blog posts I thought you might enjoy

An overview of everything we have been up to lately…

in real time

We are looking forward to sharing what we’ve learned and our pictures and videos from our big day we spent at Landman Gardens ( a 3 generation family run farm ) and Windy Fields Farms, one of our Lover of Broads, where we had a tour of their gardens and their specialty mushrooms and then treated to a burger barbecue:)

You may ask, What does this have to do with burgers?

We believe not only is it important what goes IN the burger but also what goes ON it.

We also think it’s important to know where your food comes from and to get to know your local farmer.

and THAT we did:)

we Find.we Eat.we Share.

 

Ms.D

 

 

Jul 23 2012

Veggie Burger Heaven.Does it exist?

It goes without saying, if you know your burger culture that pretty much the hamburger started out back in 1904 at the St. Louis World’s Fair as yes..a ground beef patty between two buns but as time went on  it  would also be ground turkey, lamb, salmon, kangaroo,venison.etc..basically any meat that is ground and turned into a patty is technically and basically a burger. So, when people hear the word ‘burger’ they automatically assume that means meat, specifically beef. When people hear about us Burger Broads they assume that we are a club of carnivores.

Well, that’s just not true. Yes….We are a club, yes, we are Broads but some of us are also vegetarians and love a good veggie burger.Some of us are meatatarians and still can appreciate a good veggie burger.Personally, I like my meat and I like a good chew every once in awhile, however, I am a fan of a juicy, meaty Portobello Mushroom burger. See recipe here.

Perhaps in this day and age the definition of burger is anything between two buns?  I think so.

Food for thought: If a hot dog is put between two burger buns is it a burger?

hot dogs?..blech..anyways, I digress.

A couple of weeks ago I took one of my Broads (Mae) to a Vegetarian Food Festival called 10,000 Tastes held at Dundas Square. Twitter was all abuzz with the hashtag #CheatonMeat2day enticing meat lovers to come out and try one of 10,000 free veggie burgers, courtesy of Gardein, that were being grilled, flipped and served by local Toronto firemen.

The event was inspired and made to happen by Texas firefighter Rip Esselstyn, author of Engine2Diet.com and a regular on the Dr.Oz show. Not only was he challenging the public to go meat free and be ‘Plant Strong‘ he was also challenging our local firefighters to take a 28 day challenge.

As I learned from Janos, the cute fireman (pictured above) who served us, about 75 out of 100 firemen were taking the challenge.Janos too. Apparently, firemen eat a lot of meat and Mr.Esselstyn wanted them to prove to themselves that they could get their required protein from plants instead of meat.

I suspect they all will be eating a lot of veggie burgers!

The line up was about a 10 minute wait when we finally got our free veggie burger.I’m glad it was only a ten minute wait. The condiments were scarce with only a choice of ketchup and mustard, organic but of course and when it comes to ketchup there is no other kind, only Heinz and That they didn’t have.

The best part about that veggie burger was the bun….the buns were donated by the Toronto Bread Company. As I’ve said before, I’m a meat eater. Not all the time.But I’m a meat eater. If there was a veggie burger out there that could wow my mouth I just might eat veggie burgers more often but I’ve yet to come across a veggie burger I could gush about.

Marketed as the ‘beefless burger‘ I was under the impression it was going to taste like meat and being  Broad of the Broads that I am, I was eager to try something that tastes like meat but isn’t meat even though I don’t understand the concept of that. << but that’s another day, another blog post and possible rant.

To my disappointment it didn’t taste like meat in the slightest and it didn’t have any meat to it… no pun intended. What I mean is, it wasn’t orally satisfying. It wasn’t easy to distinguish the patty from the bun, that’s how soft the texture of the patty was….ok, maybe I’m exaggerating a bit but let’s just say, for me it was uneventful and there was no party in my mouth. If you were hungry you’d have to eat at least 3 of these to feel full. Sure, it tasted alright with the long list of ingredients that was in it:

“water, soy protein concentrate*, textured wheat protein (wheat gluten, wheat flour, malt), vital wheat gluten*, organic ancient grain flour (kamut ®, amaranth, millet, quinoa), expeller pressed/canola oil, soy protein isolate*, onions, natural flavor (from plant sources), modified vegetable gum, malted barley extract , yeast extract, potato starch, garlic powder, onion powder,organic cane sugar, vinegar, sea salt, pea protein, carrot fiber, organic beetroot fiber, spices”.
Seems like there’s a lot of goodness in it but the flavor that stood out the most was onion.wow.how original. Burger Broad Mae on the other hand (who also eats meat) wasn’t so harsh about it as I was. She ate the whole thing. In fact she went for seconds and thirds. Once the firemen saw and found out who we were she didn’t have to line up again, so that was nice. She thought it was juicy considering most veggie burger patties can be dry. She too could taste the onion as well as garlic.

Her verdict? The Nature Burger from Lick’s is still by far the best veggie burger out there.

……..but obviously she liked it if she went back for seconds and thirds,right?

Or maybe it was because she was hungry?

On  a side note, I would also like to say.. events where there is meat involved are just more fun.

Agree? Disagree?

When we arrived at this vegetarian food fest people were doing workout moves to Katy Perry music led by Rip, and his co-hosts, James Wilks and George Laraque. Not that there’s anything wrong with that, but it’s just not My cup of tea..with Jack in it;)

Please note, we are not endorsing any products in this post. Nor criticizing about any products That’s our opinion ..mine specifically. Cuz’ after all, we Are burger Lovers.:)

I only ask that you go out, eat and make up your own mind.

In the meantime I will keep searching for Veggie Burger Heaven.

Stay hungry.

Ms.D-Madame of The BroadHouse

Jul 22 2012

a moment of Silence,please

We recently found out one of the best burger joints in the city (Toronto) closed its doors:(

The GrindHouse Burger Bar on King St. near Spadina.

Rumor has it you have closed your doors..is it true?

Damn, they had one of the best in the city.

We were lucky enough to get to showcase them last year when we were first starting out. GrindHouse  brothers Rob and Tim Pettigrew, and Mark Matusiak  owners/chefs  prided themselves on having all their menu items made in house and free of refined sugars and preservatives.The burger meat was ground on the premises,naturally raised and hormone, antibiotic and GMO free.They also prided themselves on catering to those who were gluten intolerant. And if that wasn’t enough, going above and beyond they also made their own condiments and toppings that you could also buy a few jars to take home with you.

It wasn’t a typical burger joint.With a stage,sound system and lighting,the place was also home to many aspiring karaoke stars and comedians.

So let’s backtrack a bit.

It was the early summer of 2011 when I wrangled up 4 Broads who brought their sassy selves and healthy appetites to The GrindHouse. The *Burger Broads* were new on the scene and they were our 3rd place to showcase. In good faith I had hired a videographer/editor to do his magic.The shoot went well, the burgers were amazing and Rob was charming, gracious, passionate and funny.The camera loved him!

However, 1 month went by, then 2 , then 5 and I still wasn’t able to acquire the finished copy of the video.When push came to shove it turned out he hadn’t even begun editing so I asked for the footage and i would do it myself. Well, he sent the footage but whatever format he used I couldn’t see it.It was a lost cause. I still had photos albeit not that many.For some reason the photographer was selective about what photos he gave me.

The lost cause ended up being a valuable learning lesson.I no longer source out and trust people I don’t know.The filming is now done by myself or husband and the photos are taken by either by my husband, one of our own Broads, CircusJo and or/a close friend. And it’s been working out great.

The turn around and delivery is much quicker and I’m also becoming a better director and editor..although editing isn’t my forte, it is fun and makes me crazy when I’m in the throes of it..

There is no better way to learn than by just doing it.

It turned out the videographer was of the shady sort and months later when i was contacted by the police to find out what my relationship was with him, I found out I wasn’t the only one  part of a bigger scam and that he had also been to court for an alleged shooting. OY!  I am usually persistent until I get what I want but this time around I am glad I dropped the ball 5 months later and let it go.

We don’t want and don’t need that kind of bullshit around here!

One afternoon earlier this Spring, I met up with  editor, KJ Mullins of News4U.net after a conversation on twitter about the top 5 burgers in Toronto.We decided but of course to hash it out over a burger at GrindHouse with but of course GrindHouse being on the list.After much deliberation we came to the decision and then I pinned her with a button and made her an honorary Burger Broad.

Afterwards, I met with Rob and told him what had gone down and he was more than happy to let us come and do it again.. except, well it didn’t happen.Through the course of figuring out a date and waiting for a reply we found out that they had closed their doors.

So here it is.. a shout out to a great burger and a great joint that will be sorely missed.

These are just some photos (by Steve Oakley) of days gone by, burgers loved and Burgasms had.

In Burgers We Trust,

Ms.D-Madame of The BroadHouse

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Jul 11 2012

Meet the Man behind the Meat-Peter Sanagan

We came across Peter Sanagan at the first ever Burger Day held in Toronto at Wychwood Barns back in June.He was the guest expert speaker on how to choose and cook your meat when it comes to making a home made burger.

When you think of what a butcher looks like and/or acts like Peter is not your typical butcher.He is soft-spoken,well-spoken and is also quite the writer/blogger.Whether in his writing or when he speaks his unabashed farm boy charm shines through.The day we met up with him at his home away from home there was jazz music playing in the background of  his cozy 400 square foot store while he and his other 4 butchers (employees) were tenderly preparing up the day’s meats.

Just shy of the age of 40 years he has been a chef,a teacher and worked in some of Toronto’s best kitchens. After seeing a ‘for sale’ sign on an historical butcher shop in Kensington Market, Peter dived in and has been the owner/operator of what has become known to loyal customers as Sanagan’s Meat Locker, since 2009.

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With coffee in hand we went outside to chat with Peter, a champion and supporter of small farms within Ontario, and sustainability.

Come inside and meet the man behind the meat(your local butcher) whom we Broads endearingly call ‘The Intellectual Butcher’. This is Part 1.

Then watch Part 2 where Peter talks about how to detect organic meat,trust and branding,and his plans for a move to a bigger space which will still be in Kensington Market.(end of July) He also tells us what he thinks is the best choice of meat and percentage of fat content that makes up a delicious home made burger.

Note: if your attention span is shorter than 5 minutes then we suggest you move along.We aren’t here to give you quick and dirty soundbites.This is an interview. not a commercial.meow.

Jul 8 2012
Aside

On request from a  few of our  facebook fans  who wanted to know who some of  the Burger Broads were they had been seeing in previous burger eating videos I thought it time to do a little showcase and give them each  a spotlight about who each of them are when they are Not eating a burger.

Afterall, this burger eating business is more than just about burgers;)

These Broads are talented,creative,funny,smart,witty and definitely not camera shy but definitely raw.organic.fresh and messy.They love the skin they’re  in. They are not Babes. They are not Barbies. They are Broads. Broads with a healthy sense of humor who can  be free, sassy,cheeky,bawdy ..even cheesy;) and they like to EAT! and did I mention? They love Burgers and everything about Burgers.

Welcome to the fourth showcase feature in our Monthly Sunday Series of

*BROADS BEHIND THE BURGERS*

Signed,Ms D-Madame of The BroadHouse

Meet Sharon

By day she’s a dynamo office worker and She’s a fun gal with a big heart that loves life, her kid, long weekends, big belly laughs, 4 inch heels, reading, cooking, playing with animals… and men, dancing in the rain, sand in her hair and really good food and big fat messy and juicy burgers.Having been in 6 videos so far ,she is a quintessential Broad.

She’s also our ‘kissing bandit‘ Broad and you can see her in the following videos.

Dangerous Dan’s, Pauper’s, Woody’s, The Patty Shack, Burger Brats and The Golden Star

Follow her on Twitter:www.twitter.com/Hardtstopper


*Broads behind the Burgers* pt.4

Jul 6 2012

The *Meat of the Matter* w/Ted Reader pt 4 of 4

Last but not least welcome to the last part of the four-part series of

Getting to ….

The *Meat of the Matter* with Ted Reader.

As a consumer you have to understand what you are getting.There are some items that are very healthy, some that aren’t…. As the consumer, go figure out what you want to have”-Ted Reader

We hope you enjoyed and learned as much as we did!

Our informative and candid talk with Ted once again proves to us to get out there and educate ourselves about the food we eat whether we are a meatarian or a vegetarian.

In burgers we trust. Munch on Lovers!

Jul 5 2012

The *Meat of the Matter* w/Ted Reader pt 3 of 4

Continuing with our four part series of getting to The *Meat of the Matter* w/Ted Reader this is part 3 where he discusses big chain burgers.He talks about  Wendy’s and American burger chain, In-N-Out.

“You have to look and read what’s in the Ingredient deck” -Ted Reader

Stay tuned for part 4 coming tomorrow and listen to Ted talk about food being local, in season and what do You want to put in Your body? He talks about the Golden Arches, (R&D)research and development and the Burgers Priest here in Toronto and more.

Jul 4 2012

The *Meat of the Matter* w/Ted Reader pt 2 of 4

Happy Independence Day to our American fellow burger lovers!

This is a continuation of the previous interview. Frozen burgers…it comes down to price.Does the Kingpin of Bbq worry about hormones, meat being organic? just what is 100% pure beef? what about trims? does that include offals? (the edible internal parts of an animal, such as the heart, the lungs,sweetbread,(brains) liver, and tongue)