Bagel + Corned Beef + Egg

Bagels with cream cheese have been a staple in our breakfast table for quite some time now. It’s a nice, simple meal that will jumpstart your day. But, today, I decided to shake things up:

Bagel + Corned Beef + Egg

Nothing fancy here, really. I just spooned some leftover corned beef on half a bagel and slapped an egg on top of the other half and–voila! A nourishing breakfast.

The Burger Project

The Burger Project has been around for quite some time now but we only got to visit it recently because parking isn’t easy to find in their area of operations.

Anyway, for those who still don’t know about it, The Burger Project is a little dining place where they let you design your own burger. Choose from their selection of patties, buns, toppings, and sauces to create the burger of your dreams.

For our first visit, I chose their Angus beef patty (P125) and topped it with a slice of Gruyere cheese (P35), caramelized onions (P25), sautéed mixed mushrooms (P20), lettuce (free), tomatoes (free), pickles (free), slathered with their garlic sauce (P15) then sandwiched between two regular sesame seed sprinkled buns (free). By the time my order came, the place was filled with customers so you’ll have to settle with this rather plain shot of my creation…

The Burger Project

While not terribly unique or adventurous, I love how my burger turned out. The Burger Project’s trimmings actually taste good and they didn’t skimp on the servings either; my burger was filled with caramelized onions and sautéed mushrooms. However, I was a little disappointed with the way my burger patty was cooked – a little rushed, a little undercooked. It wasn’t enough to prevent me from enjoying it, though, but I do hope they take more care in cooking their patties. The patty is the heart of the burger and they really ought to treat it well.

Still, we enjoyed eating in The Burger Project. Their create-your-own burger idea is fantastic and their ready-made designer burgers seem to be worth checking out. We’ll definitely come back again in the future…if we can find parking.

KFC Tower Burger

If you think 3.5 inches is small, think again. KFC recently introduced their famed Tower Burger here in the Philippines and it is turning heads.

Cramming their Original Recipe fillet, cheese, lettuce, mayo, and one extremely crispy hash brown between two buns, KFC created one of the heftiest-looking fast food sandwiches your money can buy.

“Is it any good?” you ask. Well, it is. The crisped hash brown brings that extra crispiness and texture that you can’t possibly achieve by merely frying chicken. The hash brown doesn’t really add much to the flavor nor does it detract any. It’s really just there to make things crunchy. Flavor-wise, it’s your regular, run-of-the-mill chicken fillet sandwich… only a whole lot crispier.

Overall, I’m glad that KFC brought the Tower Burger here to the Philippines. It’s tasty, it’s hefty, and it’s pretty affordable at P110 ala carte/P140 with drinks and fries. Fast food meals don’t get any better than that.

Boulevard Diner

We truly believe that burgers are best enjoyed big. So after seeing Boulevard Diner‘s rather meaty-looking burgers on Balitanghali the other day, we just thought, “We got to get us one of those.”

A hole-in-the-wall burger place along Xavierville Avenue in Loyola Heights, Boulevard Diner may seem a little cramped and that’s because it is. But believe us when we say that when the food you ordered gets served, the place’s size wouldn’t matter.

For our first visit, instead of picking their house favorites, we ordered the newer, yet-unnamed burger creations on their menu: the double bacon, Swiss brown mushroom cheeseburger with pan gravy and the grilled portobello mushroom cheeseburger with baby arugula.

But let’s begin with an appetizer: crosstrax fries (P110).

Fries and burgers are as inseparable as, say, Ron and Hermione. They just jive well. It’s such a shame if you miss their perfectly cooked, crispy, golden-brown crosstrax fries because they really taste as good as they look. We’ve been to quite a number of burger joints, and we can say that Boulevard Diner’s fries are among the best out there.

My grilled portobello mushroom cheeseburger with baby arugula (P270) followed shortly. Like many huge burgers served before it, seeing how big it was brought a smile to my face.

Who would’ve thought that grilled portobello mushroom and baby arugula would make great burger toppings? Apparently, someone at Boulevard Diner did. Portobello mushrooms have a rather strong earthy taste but it also tastes a bit beefy so I’m quite amazed with explosion of flavor in my mouth when I took my first bite and meat and (commonly used) meat substitute collided. It’s a really interesting burger especially if you’re looking for something different.

Lynn’s double bacon, Swiss brown mushroom cheeseburger with pan gravy (P215) may lie on the more traditional end of the spectrum but it’s far from what you would consider an ordinary burger.

Double bacon cheeseburger with Swiss brown mushrooms, Boulevard Diner

It’s not unusual to have bacon, mushroom, and cheese on burgers these days. But gravy on your burger? Lynn says that it’s a pretty fun thing to have; gravy instead of ketchup, mayonnaise, and mustard is a heavenly concept. So, yeah, she enjoyed it mightily.

We topped it all off with a glass of chocolate milkshake (P125). It was rich, absolutely chocolaty, and ridiculously thick. If we have one complaint, it’s that the straw they use isn’t big enough the efficiently funnel all that shake-y goodness to our mouths.

Overall, we had a fine time eating in Boulevard Diner. It’s good to see that there’s a burger place that’s shaking things up in burger joint scene in our country. There are quite a number of places that offer nice, big burgers. But if you want your huge burger with a twist, this is the place to go to.

Boulevard Diner
Address: 91 Xavierville Avenue Loyola Heights, Quezon City
Phone: 5045634
Web: Boulevard Diner on Facebook

Surviving the Jackfruit Aftermath

Langka (jackfruit) season’s here and the unmistakable scent of freshly peeled langka fills the air in our home.

Langka/Jackfruit Photo

Langka/Jackfruit Photo

But I’m not here to talk about the langka‘s awesomeness. Downing these bad boys like there’s no tomorrow is the easy part. It’s peeling the fruit that will give you nightmares. Specifically, the gooey aftermath. Anyone who ever tried to peel one knows what I’m talking about. Your precious soap won’t help you this time, puny human.

Anyway, the solution for this problem is surprisingly simple: cooking oil. God bless my mum for knowing what to do when my hands are too sticky with fruit goo to allow me to google solutions.

Cooking oil works either pre or post fruit slicing. Coating your hands and utensils with oil will give you an easier time as you slice your way to glory. Or use cooking oil to clean your hands and utensils after the gooey war you just finished. Either way, keep cooking oil close when you peel a jackfruit! All that’s left is the enjoyment of the fruit.

Have a nice meal!