If you don’t know what a slider is, please, just go away. This post is for real eaters, and besides, a life without sliders is a life not worth living.
Here is an interesting blog about…well, you’ll have to guess from the name. But the guy has obviously made a careful study of how to make sliders, and he uses as his inspiration the best on the planet: White Manna.
Beef Aficionado! I think I found a new favorite food blog. Nothing makes me drool more than a good steak.
IAMNAC, were you poking around roadfood yesterday? that’s where i stumbled on this blog post myself, and it got me thinking about sliders, and how much i want to like them but how there’s always too much bread.
I found it on A Hamburger Today, and immediately started drooling on my keyboard. It looks like fun to try. When I go to White Manna I always order doubles, and that seems to deal with the meat to bread ratio very nicely.
those overly processed photos hurt my eyes. otherwise it all looked very tasty. however, i liked this post better: http://beefaficionado.blogspot.com/2008/03/yakiniku-west.html
I’m not thrilled by the style. I’ve eaten something like it, but it seems too busy when they start using sauces and garnishes. Maybe I am a barbarian, but great steak, grilled on a hot fire is about the best thing around.
I like one of his links: http://www.pigtrip.net/
i’m with you on that one. in fact i didn’t even read the post or look at the preparation. i stopped once i saw the picture of that piece of meat, at which point my imagination ran wild.
I can’t wait for grilling weather to arrive.
arrive? does it ever leave?
this point of yours is good. while i can still grill a steak or smoke a pork butt in the winter, the social aspect is missing. can’t wait for sitting in the backyard weather.
I don’t mind grilling in the winter, but I prefer to sit, with a drink in hand, watching the grill as it does its magic. That can be tough in January.