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Tainted Burgers: Plenty to Chew OnFiled under: Economy, Woman UpHow should the government react to evidence that it is not properly protecting its citizens against outbreaks of E. coli? To start, the U.S. may wish to review how the United Kingdom responded to an outbreak of mad cow disease (bovine spongiform encephalophy, or BSE)... |
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America's Poor? Let Them Eat BurgersFiled under: Barack Obama, Obama Administration, Woman Up, CultureDomenica, I'm with you. When I read the front-page story on E. coli in the Sunday New York Times, I couldn't help but think once again that I'm glad I'm at the top of the food chain. I don't just mean the one in the natural world i... |
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Video: 'The Cheeseburger Show' Pairs Burgers with Fries, Beer, and WineFrom A Hamburger Today The first minute of the latest episode of The Cheeseburger Show gives us a peek into the giddy happiness French Fries and Mr. Hamburger experience while frolicking among the streets of Chicago. If you feel something funny in your heart while watching the sequence, ... |
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Modern Burgers in the Modern Wing at Terzo Piano in ChicagoFrom A Hamburger Today [Photos: Kelly Daily] Terzo Piano 159 E. Monroe, Chicago IL 60603 (map); 312-443-8650; terzopianochicago.com Cooking Method: Beef and lamb are griddled, shrimp is pan-fried. Short Order: Outstanding trio of mini-burgers served in an incredible se... |
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Going 'All the Way' with Burgers at The Hot Grill in Clifton, New JerseyFrom A Hamburger Today [Photos: Nick Solares] The Hot Grill 669 Lexington Ave, Clifton, NJ 07011; map); 973-772-6000; hotgrill.org Cooking Method: Griddled Short Order: Hamburgers are made fresh everyday, but the patties are wafer thin and need to be doubled up, or better y... |
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One of the Best Burgers I've Had in Asia at Hanoi's My Burger MỹFrom A Hamburger Today Editor's note: A few months ago, Daniel O'Sullivan contributed a review on Kraze Burger in South Korea while teaching English there. Now he's traveling around Asia for the next two months and documenting the goodies on his blog Street Foodie. Today, he brings us his ... |
