STFT Burgers (www.stftburgers.com) is a burger concept I came up with about 6 years ago. It was before the huge burger craze took over the country. I spent a lot of time and money trying to get this concept going, unfortunately the economy went to shit when it was time to look for investors. Trying to raise capital for a restaurant is hard enough nevermind in a recession. I still love this concept and plan on launching it in the future but will have to keep it on the back burner for the time being. Here is what would have been the signature burger of STFT.

BLTA Burger

Pork & Bacon Patty stuffed w/ Apple Wood Smoked Gouda

Arugula/Slow Roasted Tomatoes/Avocado Crema/Brioche

BLT’s and burgers are two of my favorite things and I wanted to come up with a way to combine them into one. This is how the BLTA burger was born.

Making the perfect french fry turned out to be one of the most difficult things to accomplish. I wanted a lightly golden and crispy fry. Most of the time they were coming out soggy and dark. I tried every temp and technique possible, fry them twice, etc. Sometimes they would come out perfect and you would think you had figured it out until you tried to do it again. It wasn’t until the wonderful people at Serious Eats who were having the same issues as I and I’m sure most people who make fries at home had. They did a much more in depth review that you can read here http://aht.seriouseats.com/archives/2010/05/the-burger-lab-how-to-make-perfect-mcdonalds-style-french-fries.html

French Fry Recipe

• 2 pounds russet potatoes (about 4 large), peeled and cut into 1/4-inch by 1/4-inch fries (keep potatoes stored in a bowl of water)
• 2 tablespoons distilled white vinegar
• Kosher salt
• 2 quarts peanut oil

1. Place potatoes and vinegar in saucepan and add 2 quarts of water and 2 tablespoons of salt. Bring to a boil over high heat. Boil for 10 minutes. Potatoes should be fully tender, but not falling apart. Drain and spread on paper towel-lined rimmed baking sheet. Allow to dry for five minutes
2. Meanwhile, heat oil in 5-quart Dutch oven or large wok over high heat to 400°F. Add 1/3 of fries to oil (oil temperature should drop to around 360°F). Cook for 50 seconds, agitating occasionally with wire mesh spider, then remove to second paper-towel lined rimmed baking sheet. Repeat with remaining potatoes (working in two more batches), allowing oil to return to 400°F after each addition. Allow potatoes to cool to room temperature, about 30 minutes. Continue with step 3, or for best results, freeze potatoes at least over night, or up to 2 months
3. Return oil to 400°F over high heat. Fry half of potatoes until crisp and light golden brown, about 3 1/2 minutes, adjusting heat to maintain at around 360°F. Drain in a bowl lined with paper towels and season immediately with kosher salt. Cooked fries can be kept hot and crisp on a wire rack set on a sheet tray in a 200°F oven while second batch is cooked. Serve immediately.