 APRIL 23 • 2020 | 45

the best of everything
Raskin

B

eing among the judges at 
one of the burger contests 
held by Fairway Packing, 
who can rightly boast of hav-
ing great burger meat, had me 
stumped a few years ago… I was 
baffled that it was 
actually a com-
petition of what 
maybe should be 
called a “Burger 
Trimmings” con-
test or whatever 
… My selection, 
alas, was only on the great meat 
that Fairway puts out … not 
with the extras that are some-
times relentlessly piled on … so 

one can taste Fairway’
s luscious 
meat. 
Detroit Free Press writer Susan 
Selasky was one of the judges 
and probably knew better about 
the judging … One of the con-
testants, first-place winner a 
couple of times, chef/owner Eve 
Aronoff’
s burgers at her eatery 
on W
. Washington, Ann Arbor, 
aren’
t even called burgers… 
They’
re Cuban-inspired Fritas at 
Eve’
s Fritas Batidos … (There’
s 
also a location now at 66 W
. 
Columbia St. in Detroit.) 
When it comes to burgers, I 
may be old-fashioned, but give 
me some of those burgers we 
used to gobble up at many plac-
es in the yesteryears … You got 
just the burger sandwich, but 
oh, what a burger … Not to say 
that most of today’
s beauties on 
the tongue aren’
t in their own 
goodie class … Hey, Fairway 
folks, why not burgers of yester-
years against those of today? 
Speaking of burgers, one of 
the yesteryears burger oldies 

of those times, White Castle, 
as well as others, now even 
have frozen vegetarian burgers 
among their delicious variety of 
sliders at some of the markets … 
White Castles and others take 
only a minute to thaw … no 
longer … you can easily defrost 
them in the microwave.
IT’
S GOOD to see some 
restaurants are able to fight back 
in some way by adding a third 
dimension of carry out … to 
help fill tummies and save jobs 
… By restaurants like Beans & 
Cornbread, Northwestern, north 
of 12 Mile, one of America’
s 
leading soul food eateries … 
Patrick Coleman calls it “No 
Contact Take Out,
” where the 
customer calls in the order, pays 
with a credit card number or 
cash and stays in the vehicle as 
a waitperson brings the food to 
them in the car … It makes for 
happy customers … and jobs 
saved for the waitstaff. 
WHEN RESTAURANTS 
GET back into action, many 

outdoor patios and terraces will 
also be highly welcomed …
Those eateries that are able to 
and don’
t have them are miss-
ing out on a lot of business and 
much happier customers … The 
healthful and comfort qualities 
are invaluable … Those with 
lamps, heat pits, etc., are huge 
destinations … Restaurant own-
ers who can have any of them, 
large or small, are doing many 
of their clientele a big favor … 
and are priceless to themselves!
QUICKY OLDIE BUT 
GOODIES … “How did you 
find the steak,
” asked the wait-
ress. “Fine,
” said the customer. “I 
moved a pea and there it was.
” 
… “Waiter, please take your 
thumb out of my soup!” “Sorry, 
I have a boil, and the doctor told 
me to keep it warm.
” 
CONGRATS …To Jimmy 
Gottfurcht on his 80th birth-
day … To Adele Goldstein on 
her 95th birthday. 

Email dannyraskin2132@gmail.com.

Danny Raskin
Senior Columnist

Who can beat old-fashioned 
burgers, where you taste the 
 
burger, not the trimmings?

Make My 
Burger Plain

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