From a chicken fry sandwiched between buns to gourmet signature burgers served with hand cut chips, we have surely come a long way when it comes to burgers. A few years back, the trend of messy burger took the Bangladeshi public by storm. However, the trend is shifting towards non-messy, quality burgers.
Burger People by Sugarpuffs is one such joint located at Badda Link road attempting to serve gourmet burgers at a mid-ranged price. With patties weighing 120gm (grinded in-house), this 100% meaty burger has created quite a hype amongst food enthusiasts.
As soon as I read reviews of it being one of the best burgers in town, I made my way to their location right after Eid. The location was a little tough to find but upon entering, we were overwhelmed by the cozy ambience. We ordered their specialty, the Madcow Supreme and the Mushroom Supreme. We also took upon their suggestion of ordering an Oreo Shake.
Our food was served within 10-15 minutes. Unlike other reviews that I had read, we weren’t asked about the doneness of the patty or the spice level but there is an option to adjust accordingly. The presentation of the burgers was very rustic and it came with a side of potato crisps seasoned with chili powder.
As soon as I took a bite from the Madcow burger, my patty had crumbled and fallen apart. However, taste-wise, I must say the flavors were bang on. I was delighted to taste bits of pickle in my well-seasoned burger. The meat was moist and juicy which is quite rare now-a-days to find in a burger. But it was the bun which was really the star. They were made in-house and very light! Fresh tomatoes, caramelized onions, and the bacon added a distinct flavor to every bite. I did feel that iceberg lettuce would do more justice than the regular one but the cabbage chunks were a great addition.
The Mushroom Supreme also had the same patty at the center. If I were asked what’s the difference between the two burgers, I would only be able to differentiate it by the addition of grilled mushrooms. After having the Madcow Supreme, this one might be slightly underwhelming.
The Oreo Shake was definitely pricey though for something so regular tasting. I would have preferred more quantity for the price I paid for this drink. In all, you would really enjoy Burger People if you are tired from all the ketchup-mayo mixture.
For those who have been to Holy Crab Bangladesh and were disappointed at their disappearance, have no fear because they reopened under the name ‘The Smokes Bangladesh’. I had been a fan of their chicken wings and shrimps and was really excited to try them again here. However, the ribs and brisket had outshone the prawns this time.
We ordered 3 meals and each came with 2 sides. The orders were Beef Brisket Meal with Texas Honey, Ribs (Full) Meal with Original BBQ sauce, and a portion of Shrimps. For the sides, we got sweet corn (2), mashed potatoes, mac n’ cheese, and steamed rice (2). One of my friends have been eating here for quite a while and asked the server to not smear the BBQ sauce on the briskets but instead serve it as a side. Honestly, that’s the way to order! The ribs and briskets were served within 15 minutes and we couldn’t wait to dig in.
The smoky flavor of the ribs couldn’t be smelt from a distance and you could also see the fat which are an essential in briskets. Those lean cuts were really tender to eat and I was glad that the Original BBQ sauce wasn’t smeared atop the briskets. The mashed potato lacked the creaminess and had chunks of potatoes which I don’t like in my mash. The Mac N’ Cheese is actually a premium side for which you need to pay and extra Tk50. However, that too was a letdown unless you have it immediately. The cheese had become clumpy and the pasta wasn’t cooked al dente. I also felt the lack of cheddar cheese in my mac. Thus, my search for the perfect Mac N’ Cheese continues.
Moving on to the ribs; they were another hit! The ribs were glistening with the Texas Honey and the meat was well charred. The meat came off the bone easily instead of a “fall off” and had some chewiness to it as well. There were some crispy fried onions used as garnish on top. The side, sweet corn, was just regular boiled ones.
Finally, came the portion of Prawns that I was looking so forward to eating with steamed rice and their special dirt sauce. Our experience at Smokes was going so well that this ended up being a huge disappointment. There was close to not seasoning on the prawns and the dirt sauce was rather oily and had no punch of pepper like it did in my previous experience. We were served complimentary brownies with ice cream which I would highly recommend you to try out! It was gooey and served warm which went exceptionally well with plain vanilla ice cream.
For those looking for good ribs in town, I would highly recommend this place. Previously, The Holy Crab did a marvelous job with seafood but now The Smokes does a better job.
New York, May 21 (AP/UNB) — Coca-Cola drinkers will get a chance to relive one of the company's darker chapters as New Coke makes a comeback under a partnership with the Netflix drama "Stranger Things," the companies announced Tuesday.
Season 3 of the show will take place in the summer of 1985, when Coca-Cola changed its formula for Coke. New Coke was considered one of the biggest marketing blunders of all time and the new version was dropped after 79 days, though sales of the original Coca-Cola rebounded.
"The summer of 1985 did in fact change everything for us with the introduction of New Coke, which was also arguably one of the biggest pop culture moments of that year," said Oana Vlad, director of Coca-Cola Trademark, Coca-Cola North America.
Workers had to retrieve the New Coke recipe from the safe for the "Stranger Things" partnership.
"All told, everything took about six months and was top secret," said Peter Shoemaker, director of sparkling category commercialization.
Workers also had to recreate the logo and the slightly different Coke red for the cans from more than 30 years ago.
"The partnership with Coke gives Netflix the opportunity to reach a massive audience via one of the most recognizable brands in the world in a deeply authentic way," said Netflix Head of Global Partner Marketing Barry Smyth.
Beginning Thursday, Coca-Cola will release a limited number of cans of New Coke as part of a "Stranger Things" package. An "upside-down" Stranger Things-inspired vending machine will also pop up in select cities this summer to dispense free cans of New Coke for a limited time.
With the flourishing of new restaurants and cafes, we at times tend not to visit our old haunts, those timeless places. One of those for my generation is Tastebud restaurant. This place has been well-known for its exceptional custom-made cakes and its variety of cheesecakes particularly the Nutella Cheesecake as well as their platters. I remember it was one of the first places to have its own Red Velvet Milkshake. I loved it ! In addition to this, their ambience and interior design is always a favorite.
As we were going through offers in various restaurants on Facebook, we came across what Tastebud has to offer. The 'Oven-Baked Platter' caught our eye, and we placed a reservation with our choice of platter, although not before some interchanging with the drinks and desserts offered with their 2 other platters (I’ll list them at the end of the article).
As we entered, we found that it was ‘house full’. We were served our platters few minutes before the azaan for Maghrib. It included BBQ Chicken Pizza, Spicy Bruschetta, Lasagna, Poutine, Nutella Mini Cheesecake, Watermelon Juice, Dates and Water. As it arrived, the fantastic smell of cheese in particular was turning those last few minutes into an agonising wait for my senses I must admit. Food can be sinful at times.
All the items tasted at least satisfactory, as one would expect at Tastebud, but undoubtedly the best time I had was with the pizza. The strong flavor of the barbecued chicken pieces rose above the walls of cheese to win the attention of my tastebuds. The lasagna was okay, not too cheesy. Overall the whole platter was decent. The only problem was that the poutine got cold as I was romancing the pizza. Couldn’t quite blame them for that either.
Tastebud’s iftar platters are priced at Tk 550+ Deep-fried Platter contains Chicken & Wedged Sandwich, Fried Mushroom, Chicken Lollypop, Spicy Chicken Burger, Brownie, Coffee Milkshake.
Stir-fried Platter contains Stir Fried Rice, Chicken Chili Mexicana, Mongolian Chicken, Cheesy Potato Wedges, Red Velvet Cupcake and Virgin Mojito.
There’s probably no recipe that better showcases salt and pepper working in multiple ways and together than Chinese salt and pepper shrimp, an enticing dish of plump, moist fried shrimp with shells as shatteringly crispy_and appealing to eat_as fried chicken skin, and a killer savory-spicy flavor profile.
A quick salt-rice wine soak improved the shrimp’s texture, plumping them, as well as contributing flavor; the Sichuan peppercorns gave the dish sparkling spice and aromatic piquancy, while black peppercorns provided a straightforward hit of heat.
We added the black peppercorns and Sichuan peppercorns along with cayenne and sugar to the coating and then fried more of the same with ginger and garlic to make a flavorful paste that we tossed the fried shrimp in for great depth. For an extra jolt of spiciness, we also fried a couple of thinly sliced jalapeños.
We like to use frozen shrimp; thaw them overnight in the fridge or under running cold water and blot them dry. Use a Dutch oven that holds 6 quarts or more for this recipe. Serve with steamed white rice.
CRISPY SALT AND PEPPER SHRIMP
Start to finish: 1 hour
1 1/2 pounds shell-on medium-large shrimp (31 to 40 per pound)
2 tablespoons Chinese rice wine or dry sherry
2 1/2 teaspoons black peppercorns, coarsely ground
2 teaspoons Sichuan peppercorns, coarsely ground
2 teaspoons sugar
1/4 teaspoon cayenne pepper
4 cups vegetable oil
5 tablespoons cornstarch
2 jalapeno chiles, stemmed, seeded, and sliced into 1/8 inch-thick rings
3 garlic cloves, minced
1 tablespoon grated fresh ginger
2 scallions, sliced thin on bias
Shredded iceberg lettuce
Adjust oven rack to upper-middle position and heat oven to 225 F. Set wire rack in rimmed baking sheet and line large plate with triple layer of paper towels. Toss shrimp with rice wine and 1 teaspoon salt in large bowl and let sit at room temperature for 15 minutes. Combine black peppercorns, Sichuan peppercorns, sugar, and cayenne in small bowl.
Heat oil in large Dutch oven over medium heat until oil registers 385 F. Meanwhile, drain shrimp and pat dry with paper towels; wipe bowl dry with paper towels. Transfer shrimp to now-empty bowl, add 3 tablespoons cornstarch and 1 tablespoon peppercorn mixture, and toss until well coated.
Carefully add one-third of shrimp to hot oil and fry, stirring occasionally to keep shrimp from sticking together, until light brown, 2 to 3 minutes. Adjust burner, if necessary, to maintain oil temperature between 375 F and 385 F. Using wire skimmer or slotted spoon, transfer shrimp to prepared plate and let drain briefly. Transfer shrimp to prepared rack and keep warm in oven. Return oil to 385 F and repeat frying shrimp in 2 more batches, re-tossing each batch thoroughly with coating mixture before frying. Line plate with clean paper towels as needed.
Return oil to 385 F. Toss jalapeno rings with remaining 2 tablespoons cornstarch in separate bowl. Shake off excess cornstarch, then carefully add jalapeño rings to oil and fry until crisp, 1 to 2 minutes. Transfer jalapeno rings to prepared plate. After frying, reserve 2 tablespoons frying oil.
Heat reserved oil in 12 inch skillet over medium-high heat until shimmering. Add garlic, ginger, and remaining peppercorn mixture and cook, stirring occasionally, until mixture is fragrant and just beginning to brown, about 45 seconds. Add shrimp, scallions, and 1/2 teaspoon salt and toss to coat. Line serving platter with shredded lettuce. Arrange shrimp on platter and sprinkle with jalapeno rings. Serve immediately.
Nutrition information per serving: 370 calories; 251 calories from fat; 28 g fat (2 g saturated; 1 g trans fats); 143 mg cholesterol; 729 mg sodium; 11 g carbohydrate; 1 g fiber; 2 g sugar; 16 g protein.