Can you finish the world’s largest burger?

by Meg Massie on

Have you ever heard of Clearfield, Pennsylvania? Neither have I. But it’s not much of a detour off Interstate 80, right in the center of the state, and the little town has a pretty amusing claim to fame.

Denny’s Beer Barrel Pub in Clearfield is the home of the world’s largest hamburgers. According to the Guinness Book of World Records, here is where you’ll find the “largest hamburger commercially available,” and if you can finish it, you’ll have a place in the record books, too.

Owner Denny Liegey has been challenging customers with his behemoth burgers since the early 1990’s. The pub challenges begin with a 2-pound burger, which seems tiny compared to 3, 6, and 15-pound versions. Those who finish their burgers (one challenger per burger, or two for the 15-pound “belly buster,” and there’s a time limit, of course) get their name and picture in the restaurant’s hall of fame, as well as a t-shirt, certificate of completion, and a discount on their bill.

According to Denny, only one person has ever conquered the “Ye Olde 96er,” which is 6 pounds of beef and 9 pounds altogether. This challenger was just “a little, skinny college girl from Princeton!”

The largest burger ever cooked at Denny’s was the 123-pound monster pictured above. Read more about how Denny makes his giant burgers here.

So, do you think you could eat the world’s largest burger? Perhaps a better question is why would you want to try?

The big burgers require several hours of preparation time, so if you’re going to take on the challenge, call ahead. Good luck!

Gadling Take FIVE – August 9–August 15

by Jamie Rhein on

Yesterday afternoon I was on a WiFi quest with no luck, so here’s the
Take FIVE a day later.

While I was on my WiFi quest with no luck, Gadling welcomed a new blogger. Meg Massie has an interesting way to get around the world. Her husband is a professional bridge player. Meg travels for other reasons too. Bridge is just one of them.

Along with the welcome addition of Meg, there have been a mix of culture related posts from entertainment to food, plus, there is a new feature thread called Gadling Covers the Olympics.

From the humor angle: If you missed Jerry’s post on Stephen Colbert’s tour of the Cantons of America, here it is. Along with poking fun at Canton, Ohio (on the list of the top five cities that are dying in the United States), Colbert also pokes fun at other towns called Canton.

  • From the gastronomic angle:Jefferey lamented the absence of his beloved döner, Turkish kebabs from Concierge.com’s list of the world’s best street foods
  • From the cinematical angle: Josh pointed out the popularity of Indian musical movies in Africa and wonders how much Bollywood will take over Hollywood’s place here.
  • From the musical angle: Aaron pointed us in the direction of Asian music that has gained a following
  • And, from a capturing an aspect of culture yourself angle: Scott posted on great price on a Fuji camera.

3 of the 5 dying cities are in Ohio: Could tourism help?

by Jamie Rhein on

Canton, Youngstown and Dayton are on the list of the five fastest dying cities. Dying sounds terribly grim. How about shrinking? I can’t imagine that no one will ever live in these places one day. They are all on highways for one thing. Still, as industries have become smaller and have all but disappeared in these cities, the economy is not holding people in large numbers or attracting more.

Each place does have decent offerings and worth a shout out. I’ve been to Canton and Dayton and driven through Youngstown. I went to Canton specifically for the Pro-Football Hall of Fame. A Japanese teacher who stayed with us a few years ago wanted to go there so we obliged. It’s a lovely drive through Ohio’s rural countryside. Our teacher friend was quite the football fan so this was a thrill for him. I enjoyed myself as well, and I am most certainly not into football. I don’t dislike it. I’m just not a fan.

I went to Dayton twice. Once to take in Wright brothers and Katharine Wright historic sites for an article I was writing, and the other time to do a restaurant review of Jay’s Seafood in the historic Oregon District. I found it to be a lovely small city and can’t imagine that entrepreneurial types won’t find solutions to the shrinkage problem. I have plans to head to Dorthy Lane Market in the near future.

Youngstown has been on the radar as a struggling city for awhile. The town has been doing some work to revitalize itself. Before BloggingOhio ended there were several Youngstown related posts, mostly by Chris Barzak, a writer, and now professor who lives in Youngstown that highlighted these efforts, as well as the interesting things to do there.

As people are looking for places to go closer to home for a quick get-a-way, maybe tourism could help–at least a tad.

“No Reservations” season 4, episode 16: Tokyo

by Jeremy Kressmann on

Location: it’s Tokyo time! Bourdain finally makes his pilgrimage to every food host’s favorite culinary destination, the capital of Japan and one of the world’s largest cities.

Episode Rating: Three bloody meat cleavers out of five. Bourdain made a concerted effort not to do the traditional “this is Japan” food show. It made for interesting subject matter, but the episode also seemed a bit disjointed as well.

Summary: In Anthony Bourdain’s mind, Japan is all about the relentless pursuit of perfection. No matter if it’s food, art or sport, the Japanese are almost religious in their attention to quality and detail. It is through this lens that Bourdain takes us on a tour of Tokyo, one of the most famous but also most confusing places to visit on earth (after visiting earlier this year, I would have to agree). After an earlier No Reservations visit to Osaka, where Tony proclaimed he was not going to “do the traditional” Japan visit to Tokyo, it was interesting to get an entirely different Bourdain perspective on the country, one which was noticeably more subdued than his previous visit.
There’s no better insight into Japanese culinary culture than noodles, and Tony starts his visit by meeting up with famous Japanese chef Masaharu Morimoto for some soba. Made mostly from buckwheat, soba noodles are “one of the most fundamental foods” in Japanese cooking. The noodle shop they visit has been perfecting the art of making the perfect noodle since 1789. Each noodle is cut to the exact width of 1.6mm to ensure proper cooking time and consistency. It was clear Tony was loving his noodles, and the camera work here confirms this – we see some serious “noodle porn” with plenty of close-ups and slow-mo effects for good measure.

Not to be outdone by Japanese noodle-making is the Japanese fanaticism for quality cocktails. To better experience the phenomenon, Tony visits Bar IshinoHana, world-famous for its exquisitely-crafted cocktails. According to Tony, the bartender spends an “agonizingly” long time making Tony’s drink – relax man, it’s going to be one-of-a-kind! In the pursuit of his hypothesis that the Japanese are obsessed with perfection, Tony asks the bartender what inspired him to become a bartender. Amusingly enough, the bartender answers his idol is Tom Cruise in Cocktail. How’s that for an odd source of inspiration?

In order to work off his designer-cocktail hangover the next day, Tony visits a sports complex to learn more about Kendo. The sport, involving the ancient martial arts techniques of sword fighting, is as much a mental exercise as it is a physical one. Participants use their shinai, or bamboo sword, to try and outmaneuver and out-think their opponent, aiming to strike body hits.

Back in Tokyo’s Roppongi district, Tony reunites with chef Morimoto after-hours at his restaurant, XEX. Morimoto prepares Bourdain a surprisingly delicious multi-course dinner using a whole Monkfish. Not a single organ is wasted – Tony gets to sample the liver (tastes like foie gras), fried monkfish with seaweed and bamboo shoots, and a “Nabe” (NAH-bay) made with Monkfish cartilage and skin. All unexpectedly prepared and unexpectedly delicious.

Tony seems to be tired of Tokyo, so he hops on a Shinkansen bullet train to take in some of the other nearby sites. I think Bourdain must be getting up there in years, because the next 5-10 minutes of the show take an unexpected turn into HGTV territory while Tony learns about the art of Ikebana, or Japanese flower arrangement. Really? Look, I don’t doubt that it’s a cool art form, but it really did seem out of place in your typical No Reservations episode that centers on gluttony, shooting firearms and killing animals. Perhaps Tony is becoming more mellow as he ages?

All the arts and crafts have made Tony hungry, so he heads to a famous Yakitori joint known for their top-notch chicken skewers. Let me tell you – there is not a single fingernail of that chicken which Tony did not eat in this scene, where he devours rare chicken breast, spleen, chicken sashimi, the chicken tissue connecting the liver and heart, chicken skin, and chicken tataki. I swear, I will not make any “tastes like chicken” jokes here. Tony makes a point of commenting on the raw chicken, which he finds surprisingly delicious. Apparently illness is not an issue, as the chicken is killed immediately before preparation.

Tony ends his adventure outside Tokyo with a visit to a knife-making shop in Sakai City, and with a traditional Kaiseki meal with chef Morimoto, prepared using fresh seasonal, regional ingredients. Tony samples some Cod sperm during his meal, but this kind of weird food indulgence almost seems routine at this point.

Appropriately, Bourdain ends his Tokyo visit with a trip to one of the city’s most famous sushi establishments. The sushi is simply made, amazingly fresh and accompanied by perfectly-made rice. Tony can’t help but hide his glee, proclaiming it the best sushi he’s ever had. Another reminder that when it comes to anything in Japan, the “devil is in the details.” Anthony Bourdain’s Japan is much of the same – an idealized vision of perfectly crafted foods, supreme attention to the little things and an overarching philosophy of minimalism. In modern Japan, that’s perhaps only half the picture – there are plenty of elements of Japanese culture, technology and bizarreness that Tony intentionally leaves out here. But for a show with a singular focus on food and spinning us a pretty narrative, it makes for a nicely packaged hour of television.

Pursuing the American Dream in China

by Jamie Rhein on

Because the Olympics are in China, you’ve probably noticed an increase of stories and news segments with a China focus occupying the airways. For example, The Today Show on NBC is looking at China from a variety of angles.

One story, presented Monday, illustrated just how fluid the world’s economy can be and how there is an interchange between cultures as a result. For example, if you head to China, you can find an Auntie Anne’s, an American franchise that specializes in soft pretzels.

The Auntie Anne’s in Beijing was started by a Chinese American couple whose parents had immigrated to the United States as a way to make a better life for themselves and their children. This couple moved to China to open China’s first Auntie Ann’s after researching what would work in China and realizing that the enterprise was a way to seize a profitable opportunity. They discovered that one way to make money in another country is to export a popular, established brand.

As the segment illustrated, some Chinese Americans are returning to China as a way to make a better life for themselves. One motivation, in addition to making money, is to learn Chinese and also to learn more about the culture of their heritage-something they often pooh-poohed as they were growing up.

As the segment noted, most plan to return to the United States once the money has been made. It’s not that they have an issue with life in the U.S., they are going after financial opportunity in the country where their parents were born.

If you look at the history of the Silk Road, and how goods and services moved from Asia to Europe and from Europe to China centuries ago, the pattern in similar. Now, though, soft pretzels are part of the scenery.