[1] What’s different about this double burger, garnished with bacon, lettuce, tomato and pickles? A layer of mashed potatoes (photo © Idaho Potato Commission)!

[2] Ditch the carbs: Add your burger to a mixed salad, lightly tossed in vinaigrette (photo © 5 Napkin Burger).

[3] When you can’t decide between a cheeseburger and a fried egg sandwich with ham (photo © Chad Montano | Unsplash).

[4] For the richest, most flavorful burger, try brisket or short rib (photo of brisket burger © Omaha Steaks).

May 28th is National Hamburger Day. It’s also National Brisket Day, which is a coincidence, since brisket makes a delicious burger.
 
 
WHAT’S THE BEST CUT OF BEEF FOR YOUR BURGER?

Different chefs and grilling experts have their preferred choices of beef cuts and blend proportions. You can try different cuts and blends to see what works for you.

In fact, it’s a fun activity for Memorial Day Weekend or other “grilling” holiday.

Conventional beef cuts for grinding into burgers include:

 
Where are all of these cuts located on the steer?

Check out the chart in our Beef Glossary, which also explains the different cuts of beef.
 
 
WHAT ABOUT WAGYU?

Also called American Kobe, Wagyu—for any purpose—is for those who have deeper pockets. Would you use it to make a wagyu burger?

According to Lone Mountain Wagyu, a purveyor of wagyu beef:

The quality of Wagyu beef ensures you’ll have the ultimate burger, one that’s so buttery, rich, and fantastically textured that it may ruin you for other burgers. Take the risk.

Here’s their article on cooking wagyu beef burgers.
 
 
WHAT ABOUT GARNISHES?

YouGov, an online community, polled more than 9,000 Americans to ask about their preferred burger toppings.

The graphic is below, but allow us to take exception:

Hot sauce, ketchup, mayonnaise and mustard are not toppings. They’re condiments!

A condiment is a sauce, spice or other flavor enhancer that is added to food after cooking.

A second note: Each survey comprises a different group of people whose demographics and psychographics will invariably differ.

Thus, so will the survey results.

On to the results of this one:

Since the dawn of humankind, people around the world have eaten insects for protein—whether whole or in powdered form, like sal de gusano (worm salt).

In [what is now] Mexico alone, a variety of tasty insects were eaten for protein by Aztecs and their predecessors.

 
Personally, we’re not into edible insects just yet. But we have friends who vacation in Mexico every year, and they can’t get enough of them.
 
Fast-forward to today:

If you need a gift for an adventurous eater, or have a bold palate yourself, consider sal de gusano.
 
 
WHAT IS SAL DE GUSANO?

Sal de gusano, worm salt (photo #1), is a specialty of the Mexican state of Oaxaca, and a classic accompaniment to mezcal and tequila (photo #2).

It’s a traditional spice in Oaxaca, which is the heart of the mezcal region.

The salt is made with actual ground red maguey* worm larvae, which live on Agave americana plants.

The larvae are toasted and combined with sea salt and chilies.

Since the larvae spend their lives eating only the agave plant, and their “meat” develops flavors* that pair well with agave-based beverages like mezcal and tequila.
 
 
USES FOR SAL DE GUSANO

In additional to mezcal and tequila shots and mixed drinks, sal de gusano it used with Micheladas.

And don’t forget the Margarita.

Salt and lime are typically served as flavor enhancers with mezcal- and tequila-based drinks. Sal de gusano replaces the salt and provides a much deeper flavor.

“Only in Mexico can we find a product like this, an original pre-Hispanic recipe and 100% Oaxacan†,” says Eduardo Quiroga, chief sommelier at Grand Velas Riviera Maya in Riveria Maya, Mexico.

“It is a product with a unique flavor that enhances the flavor of food and gives it a unique aromatic depth,” [source].

Sal de Gusano gives a distinct Oaxacan flavor to food and drinks. According to Bar Faith:

 
If you had to describe the flavor: It’s umami. In addition, one writer found that they taste “a little like French fries” [source].
 
Bar Faith says, “…[the first time] I tried it at a mezcal tasting, I was hooked and all doubts went out the window.”

“It’s smoky, earthy, and adds unbelievable depth and umami. I don’t think I can enjoy mezcal without some of this on hand.”

Are you ready?
 
> GET YOUR SAL DE GUSANO HERE.

You can also find brands on Amazon.

And for more edible insect products, head to Don Bugito.
 

[1] Sal de gusano: When the larvae are mixed with sea salt and chiles, the chiles color the salt red (photo © Rancho Gordo).

[2] The salt is often served on orange wedges, to suck before and after sips of the drink (photo #2 and #4 © Gran Mitla).

[3] A creative glass rim makes a cocktail quite elegant. Here’s the recipe from Edible DC (photo © Jennifer Chase | Edible DC).

[4] Rim the glass of your favorite festive mezcal or tequila cocktail with sal de gusano.

*The red maguey worms are known as chilocuiles, chinicuiles or tecoles, and are the larvae of the moth Comadia redtenbacheri. There are two varieties, white and red. The red worms live in the root and heart of the agave plant, while the white larvae are in the leaves. According to Quiroga, the red larvae contribute sweetness while the white the larvae have minerality and grassiness [source].
 
 

[1] A box of baking soda has more uses than you might think (photo © Arm & Hammer).

[2] Baking soda, originally a crystalline compound, is ground into a fine powder (photo © Taste Of Home).

[3] Baking soda helps onions brown more quickly (photo © Paul Binet |iStock Photo).

[4] For juicier shrimp, add baking soda when cooking them (photo © Mackenzie Ltd).

[5] Reduce the acidity in canned tomatoes (photo © Dribble).

[6] You can turn regular spaghetti into ramen noodles. Here’s how (photo © Good Eggs).

We primarily use baking soda as a kitchen cleaner. We often have two boxes in the fridge, and one in the freezer, to absorb food odors.

Secondarily, we use it in our cookies* and cakes.

And it was a lifesaver when we burned popcorn in the microwave, and scorched a pot or two. We bought several boxes to get us through those two disasters.

But since baking soda has a shelf life—it will become less effective 6 months* after the package is opened—we looked for more ways to use it.

In the kitchen alone, baking soda is a great cleaning agent for:

 
Make a paste by mixing baking soda with a small amount of water; apply the paste to the surface and scrub thoroughly.

You also can using baking soda to:

 
And in cooking, check out these uses for:

 
And:

 
Plus:

Tackle heartburn. If you’ve eaten too much and have heartburn, baking soda can help by neutralizing stomach acid. Just dissolve a teaspoon of baking soda in a glass of cold water, and drink it slowly.

Clean produce. Recent research has found that soaking non-porous fruits and veggies in a baking soda wash is the most effective way to remove pesticides without peeling them.

This means produce like apples, bell peppers and citrus, and not skins that are easily penetrated, like berries and carrots [source].

If you want to try it, swirl the produce in a solution of 2 teaspoons baking soda per 1 quart water for 30 seconds. The produce should be submerged in at least 1 inch of water. Then rinse under cold running water [source].

Beyond the kitchen. Here are more ways to clean and freshen other rooms in your home. Here are a few of them.

December 30th is National Bicarbonate of Soda Day.

 
WHAT IS BAKING SODA

Baking soda is one of the most widely used leaveners in baked goods, and is also an natural cleaning and deodorizing agent.

The simple chemical compound is known as sodium bicarbonate. It’s found in crystalline form in nature, but is ground to a fine powder for consumer use.

Baking soda is an alkaline substance (the pH is >7) is a leavening agent that reacts with acidic elements in a batter to form carbon dioxide (CO2).

The CO2 forms microscopic bubbles, which then “escape” through the batter, causes the rise in:

 
Numerous acidic ingredients cause this chemical reaction:

 
 
Baking soda is not interchangeable with baking powder. Baking powder has a base of baking soda, but with added cream of tartar and cornstarch. It is also a leavening agent, but reacts differently to create rising in the recipe.
 
 
> THE DIFFERENCE BETWEEN BAKING SODA & BAKING POWDER
 
________________

*Baking soda is good long after its “best by date,” although it can lose potency over time. A package opened for six months may not provide as much leavening action.

While “old” baking soda it is still safe to eat, it is better to use it up in situations where you’re not looking for leavening (cooking as opposed to baking, e.g.). Of course, it’s still good for cleaning.

To test if the baking soda is still potent, place some in a bowl and add a spoonful of vinegar or lemon juice. If the mixture fizzes heavily, the baking soda is still good. If there’s not much fizz, it is no longer potent [source].

We haven’t seen a fried chicken and donut sandwich where we live. We don’t know why they didn’t become the next thing in New York City. But evidently, they became a trend elsewhere, as far back as 2009—and we’ve been out of the loop.

While a Fat Kreme donut burger from Fatburger dates to 2003 national publicity in 2008 made us familiar with Paula Deen’s version of it, the infamous “The Lady’s Brunch Burger,” a bacon cheeseburger with fried egg atop two Krispy Kreme donuts (and years later, we still respond: Ouch!).

So how did we “discover the fried chicken and donut/doughnut sandwich (the difference between the spellings)?

From a press release informing us of the fried chicken and donuts sandwich from Citizen Chicken in West Hartford, Connecticut.

Their specialty, the C’mon Sandwich (photo #1), is a fried chicken breast, house made “Comeback sauce,” coleslaw and bacon on two donuts.

And that’s not all. The release teased about an upcoming Vanimal Sandwich. The Vanimal “will involve chicken, donuts, and if you finish in a certain amount of time your photo goes on the wall and you win a free t-shirt.” Does this mean that the Vanimal is an animal-size portion—say, for a wolf or a mountain lion? Hmmm.
 
 
WHO CREATED THE FRIED CHICKEN & DONUT SANDWICH?

A little research turned up that: KFC sold a sandwich with fried chicken and glazed doughnuts last year.

KFC U.S. chief marketing officer Andrea Zahumensky said that “Chicken & Donuts is the newest fried chicken trend we’re bringing to all of America,” [source].

Maybe they’re bringing it all over America, but they acknowledge that they certainly didn’t invent the concept.

The company noted that it was merely introducing an existing food fad to a national audience. “The Chicken & Donuts trend has been gaining popularity, but mostly on a local level in areas like Philadelphia, San Diego and Portland.”

In 2007, California’s Chicken Charlie’s served a fried chicken patty between a sliced Krispy Kreme raspberry jelly-filled doughnut, with optional cheese and honey (Ouch #2!) [source—and this 2009 photo lineup of nine different donut sandwiches is quite an eye opener].

In 2013, The Washington Post tried the sandwich at Astro Fried Chicken & Doughnuts: a fried chicken BLT on a savory chive doughnut with fried bacon and mayonnaise [source].

Another version, from GBD in Washington, placed the fried chicken on a brioche doughnut with a layer of bacon and a maple-chicken jus.

In 2016, Eater commented on the national fried chicken and doughnut trend.

And so on and so on…more fried chicken on more donuts. Most examples we’ve seen use two glazed donuts: one on top, one on bottom. We cut the donuts in half and grilled the cut surfaces (photo #2) to cut down—a bit—on calories. It also makes the sandwich more easy to handle.

[1] The C’mon Sandwich from Citizen Chicken in West Hartford, Connecticut: fried chicken, bacon, special sauce and coleslaw on two glazed donuts (photo © Citizen Chicken).

[2] This recipe, from The Spruce Eats, uses only one donut, split in half with the cut side grilled. But, it adds a slice of cheese for extra richness—and calories (photo © The Spruce Eats).

[3] KFC’s entry (photo © Kentucky Fried Chicken).

In this recipe from The Spruce (photo #2), buttermilk fried chicken breasts are topped with cheese and served in a grilled doughnut.

It has a slice of American cheese, but we’d trade that for coleslaw and a better slice of cheese—say, Cheddar or Gruyère.

Maybe Dad would like it for Father’s Day brunch?

 
THE HISTORY OF THE FRIED CHICKEN DONUT SANDWICH

According to the Washington Post (which called the KFC sandwich “terrifying and delicious,” a Harlem cook named Joseph Wells created it in the 1930s for customers leaving Harlem clubs when it was too late for dinner, but too early for breakfast. But Miller says its roots go even deeper.

The same article notes that Ditto the KFC chicken sandwich “can be seen as a descendant of ‘The Luther,’ a sandwich styled after R&B legend Luther Vandross. According to pop-culture mythology, Vandross, who died in 2005, liked his burgers with doughnuts instead of buns.”

The article also quotes soul food historian Adrian Miller, who notes that cookbooks as far back as the late 1700s pair fried chicken paired with hot bread—a biscuit, roll pancake, or perhaps, waffle (however, no chicken-and-waffle recipe appears in cookbooks, even in the late 19th century).

Thomas Jefferson brought the first waffle iron to the U.S. in 1789 and chicken and waffles became a popular Sunday meal at Monticello. The idea just didn’t make it into the cookbooks. (the history of chicken and waffles).

Joseph Wells took the concept further, with a doughnut spin.

And don’t forget the cousin sandwich: fried chicken on two waffles, which, in 2021, are being heavily promoted by fast-food chains Carl’s Jr. and Hardees.

Bruxie, a waffle house in California, claims “the original” fried chicken and waffle sandwich. (You can also get a burger, ham and cheese, pastrami and Swiss, and turkey club waffle sandwiches.)

What’s next? We can only imagine.

> THE HISTORY OF CHICKEN

> THE HISTORY OF DONUTS

Par For The Course wine for a golfer (photo © Argaux).

How about a golf wine gift for your favorite linksman (or linkswoman)? Argaux, a wine website founded by two golf-loving sommeliers, has the bottle for you.

Called Par Fore The Course, each bottle of this New Zealand Sauvignon Blanc is packaged with:

 
Argaux says that Par Fore The Course is guaranTEE’d!
 
 
GET YOUR PAR FORE THE COURSE WINE

Head to Argaux.com.