Burger crack-down

It's been brought to my attention that there is a burger crackdown happening. The first thing that sprung to mind when I heard the news was perhaps some sort of burger mutation, rogue meats (like the Maccy D's worm infused patties or Ridley Road Market rats), or a super-villain situation. The reality of it is a bit more mundane: Westminster council have decided to grill (I couldn't help myself) burger joints who offer rare or medium-rare burgers.

So why is it that restaurants offering rare steaks aren't being given the same treatment? It's essentially the same thing right? Well actually, there's a teeny difference and here's the science: bacteria forms on the surface of meat. The surface area of steak is seared so bacteria is killed while the meat inside can still be bloody, tasty and bacteria free. Burgers are minced and therefore exposed to bacteria, so even if it has been seared, there could still be bacteria lurking throughout... Are you still with me??

Anyway let's drop the science - who cares anyway as long as it tastes good! I've always had the mindset of being exposed to a bit of dirt or germs can be good for you. After all, isn't that what vaccinations and immunisation is all about? And I've never had food poisoning from a medium-rare burger... *touch wood!!* Have you?

Right, I'm off to make my own burger. Medium-rare. In the meantime here are some snaps of delicious burgers I've sampled:

Meat Liquor, Dead Hippie burger. Super tasty, juicy topped with brioche buns Mmm...

Meat Market (part of the Meat Liquor family), Black Palace burger.Lots of onions. 

Home-made summer BBQ. Can't go wrong with a home-made ones. 

GBK, Wellington burger (and Taxidriver). Looks like GBK have upped their game. Tasty goodness.

Burger & Lobster, 10oz burger. It was a mother of a burger. Messy, huge, amazing. 

GBK, free cheeseburger, served by the All Blacks NZ rugby team! The perfect hangover burger and probably one Westminster council would target...

If all else fails - go for a chicken tower burger with hash brown and cheese. Home-made of course!

P>S>> I love this burger blog. Check it: www.burgerac.com/

Enamoured: 80 Years of Revlon

A "Happy (Belated Birthday)" is in call. 

As you may - or may not - know, this year is a certain American beauty giant's 80th anniversary. A pretty good chunk of the female population will most likely have had one of the brand's lipsticks or nail polishes in their make-up bag at some point in there lives; I am of course talking about Revlon. 

The stunning retrospective was held at the London Film Museum for three days last week. I was lucky enough (along with my colleagues/friends - the best kind of colleagues - Jess and Sheree) to enjoy and appreciate the exhibition at the launch party where there was champagne flowing, canapés floating and some of Revlon's nail ambassadors ready to treat nail polish addicts to a manicure with the new "Enamoured" design (see below).

Anyway, I'll keep this post short and sweet - a bit like the exhibition itself - but feel free to take a gander at The Glass Magazine where I wrote a teeny bit more about it...

The "Enamoured" design, which I have yet to try! Revlon Nail Enamel was used for this in Revlon Red and Knockout.

Revlon lipsticks in the shape of rouge lips.

Matching "lips and tips" - a Revlon innovation.

My current festive favourite nails, which I sported at the recent work Xmas party.