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How do you celebrate Tu B'Shvat with a mountain of burgers? This delivery solved the dilemma for us - Walla! Food

2021-02-02T05:04:46.648Z


It's not easy to mediate between dried fruit and a patty that never stops striving for juiciness, but in the Renaissance orders of 2021 everything is probably possible


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How do you celebrate Tu B'Shvat with a mountain of burgers? This delivery solved the dilemma for us

It's not easy to mediate between dried fruit and a patty that never stops striving for juiciness, but in the Renaissance orders of 2021 everything is probably possible

Tags

  • hamburger

  • vegan food

  • Agadir

Yair Tauber

Tuesday, 02 February 2021, 06:00

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This is what a 24-year-old McDonald's burger looks like (@ aly.sherb / Tiktok)

Tu B'Shvat has arrived, a holiday for trees, nature lovers and importers of dried fruits and nuts. The dried fruits that are mostly imported from abroad.



To the delicious Instagram page of Walla!

Food



In the last two years, vegan burgers have started popping up all over the place, offering high-quality meat substitutes that provide a similar experience to the real thing, for those who want it.

Processed pea protein patties, such as those of Beyond Meat, are beginning to take over the market and mark the direction in which meat substitutes are going.

But in the end, it is a completely synthetic product that is manufactured in huge factories in the United States and comes here frozen and packed in a plastic box.



Here comes the opportunity that stands at the doorstep of a kitchen that chooses to make its own vegan patty.

Proper use of raw materials, proper seasoning and creating a seductive texture can be the relative advantage left to those who prefer a product that does not come from a remote production line but under a knife that chopped mushrooms and herbs at a short volt delivery.

On an evening like this there was only one thing more perfect than this invitation

If you were taken for a taste test with your eyes covered, this burger would make you

To the full article

How do you combine sweet and salty?

Agadir's vegan collection (Photo: PR, Eitan Waxman)

A sweet combination can always fall into the trap of over-taking.

Here, the spicy sweetness actually elevates to the rest of the ingredients and creates a delicious and balanced burger

The first burger of the old chain is the Leder burger (NIS 69) with a patty based on portobello mushrooms and champignons that had a slightly dense texture (but not one that disturbed its good taste).

Above the patty was placed a apricot leaf and a mixture of pistachios, cashews and roasted almonds that added fun crunch and a toasted and salty flavor.



The blend blended superbly with the sweetness of the dried fruit, a combination that could always fall into the trap of over-taking that leaves at the end one flavor that overshadows the rest.

Here, the spicy sweetness actually elevates to the rest of the ingredients and creates a delicious and balanced burger.

The mustard leaves, whose function was to add freshness, actually arrived a little tired and shattered, and fell asleep on guard.



Immediately afterwards, the box of fire beans, soy and lentils (69 shekels) opened.

Here the patty, which was supposed to be in the center of the dish, turned out to be its weak point.

The mass was a bit dry, in a way that required the help of the ketchup bag and reminded us of the eternal and immediate enemy of a vegan burger - the lack of juiciness.



Above the patty was placed onion jam in red wine, which was the fun part of the dish, and a slice of vegan cheese whose taste was not dominantly felt.

Here, too, came the hamburger without fresh vegetables that could have added freshness and obvious freshness, and turned a flat bite in its size and flavors into something a little beyond that.

Pickled vegetables or fresh leaves were necessary and upgraded the dish that left me with a feeling of heaviness.



The last was the Tanzanian burger (NIS 69).

The mushroom patty that appeared in the first act was delicious and slightly charred at the edges in a way that complimented it and added flavors of a real grill, and was the good part of the dish.

Above the patty was placed a Moroccan stew of dried fruit and a little caramelized onion.

The high sweetness of the previous dishes has received an even more powerful reinforcement here with the addition of slices of dried apple chips placed on top, and if that wasn’t enough, then so are the candied pecans.



The sweetness skyrocketed after two bites and made it difficult for me to take the next bite without a glass of water on the side.

It seems that here the surrender to the concept was too rapid.

The dried fruit completely took over and the (good, remember) hamburger suffered from what felt like a handful tucked from a Tu Bishvat bowl at a ceremony in the kindergarten.

Fighting corruption

They said "a sandwich like in New York."

Obviously we had to try

To the full article

Longing for simplicity.

Agadir's burger (Photo: PR, Modern Talking)

Along with the burgers, there were special toppings for Tu B'Shvat. The bean fries fried in tempura were delicious and managed to give its size and saltiness the reminder of the pleasure of snacking on something that was not spongy and greasy.



Green apple chips that were sweet and reminiscent in taste The vegetable salad and nut mix was banal in taste but came fresh (not a trivial matter when it comes to food deliveries).



In conclusion, Agadir's Tu tribal interpretation seems to kick a little too hard in some places. Who would have enjoyed a slightly more gentle shake.

True, this is a diner that initially wanted to provide a fun experience with some positive sleaze, but some of the new offerings in the vegan-festive pop-up made us conspire to return to actually creating its base - a simple and good burger, with portobello mushrooms and champignons, lettuce, tomatoes, green onions Pickles and vegan aioli.

Just like the one the network submits on days as a fix.

Agadir chain, for more details and reservations

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Source: walla

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