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What was most striking about this iteration of the event (as opposed to other ones I've gone to, either as a judge or an observer) was how similar so many of the burgers were. Yes, there were a few exotic ones, like Michael Symon's pastrami-topped Fat Doug burger, which won the People's Choice award, the night's biggest honor. Iron Chef Masaharu Morimoto won critical raves for a Kakuni burger topped with Japanese pork belly and served with a house-made pickle so good, it could put Ba-Tampte out of business. And Daniel Boulud served...

Author: /time Magazine | Title: Can Anyone Improve Upon the Classic Burger? | 3/2/2010 | See Source »

Author David Sax is a man on a (delicious) mission. His goal? To preserve the delicatessen tradition. His new book, Save the Deli: In Search of Perfect Pastrami, Crusty Rye, and the Heart of Jewish Delicatessen (Houghton Mifflin Harcourt), is a mouthwatering paean to corned-beef culture. The Oct. 20 launch party for his book, appropriately, was held at Ben's, a sprawling delicatessen in Manhattan's Garment District. Between bites, TIME senior reporter Andrea Sachs caught up with the knish connoisseur. (See pictures of what makes you eat more food...

Author: /time Magazine | Title: David Sax: The Deli King | 10/22/2009 | See Source »

...right, corned beef or pastrami? It depends where I am. Pastrami if I'm on either of the coasts, the Atlantic or the Pacific Coast, and corned beef if I'm in the Midwest...

Author: /time Magazine | Title: David Sax: The Deli King | 10/22/2009 | See Source »

...delis that make as much of their food from scratch as possible. You know, Ben's here - pickles or corned beef and tongue, all on site. And that makes a difference in the flavor because you have control over it. There are a lot of places that sell pastrami and corned beef that they get shipped in from hundreds or thousands of miles away, and that's the difference between a deli and a Jewish delicatessen...

Author: /time Magazine | Title: David Sax: The Deli King | 10/22/2009 | See Source »

...another in an uneasy but (to the outsider) exhilarating whorl: a mere corner of a city block can contain a Mexican vendor selling sweet flavored ice, a Middle Eastern cart full of fresh mangoes, a Dominican cafe cooking spicy sandwiches, and an old Jewish deli hawking hunks of pastrami (all cheap, for the visitor). Some blocks resemble a World's Fair of bargain grocery stores, places of worship, and trendy bars. Red brick housing projects hide not far away. Even while standing at the base of a solid and impressive historic landmark, the outsider cannot escape feeling the juxtapositions...

Author: By Alex M. Mcleese | Title: Yesterday and Today | 8/4/2009 | See Source »

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