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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