Tuesday, November 27, 2012

Bicky Burger

Someone once told me when I arrived in Bruxelles, quietly so not to be heard, you can't really experience Belgian cuisine until you've had  a Bicky Burger. 

What?

First thing, I'm not even sure if it's Belgian, but it sure is available here at almost every friture. Yet it's taken me nearly three month to have one. 

I get the feeling after talking to people about the Bicky, that it's one of those "secret" indulgences, the likes of ball-park food, reserved for special occasions, or after late-night binge drinking. 

They must be fairly popular, because when a local chip/crisp manufacturer quizzed its customers on what it wanted for a new flavor, Bicky was the choice that won. I have tried the chips too, but found them underwhelming.

But I do get the draw of the Bicky Burger. It's a deep-fried patty of mystery meat (typical of the friture burgers) but topped with (what I believe to be) French's (or the equivalent) fried onions, and the three Bicky sauces. Those being red, yellow, and brown. You might assume that's ketchup, mustard, and some other flavor, but I don't think that's the case. I spent several minutes dissecting my Bicky like it was a 9th grade science project and I could not discern what the heck any of it was. So I gave it a taste: sweet, and bit of tart- not bad!

I'm still not big on the mystery meat patties, and a real Bicky Burger made of real beef would be an indulgence I'd gladly pay for- but I get it. The Bicky is the mystery meat... it's a sausage like burger with more flavor than you can generally find in Brussels cuisine, and considering a Bicky costs just a few Euros with frites, I can see how the Bicky Burger has become the cult favorite it has over here.

Now I just need to know where to buy Bicky sauce so I can smuggle some back tot he U.S.

 

Friday, November 16, 2012

Cheese Frites?

Well, as you've noticed, my blogging on here has been slow lately. I've been busy with final papers at school, traveling to Spain on a pilgrimage, and dealing with the emotional baggage of leaving. It's rather quite odd, I've never seen a blog pick up an audience as quick as this one has, and it pains me that it might be short lived.

So with that said, lets talk about something that truly makes me smile, food!

When I arrived into this potato land of frites, I, much like I suspect most Americans wondered, why no one has ever thought to put cheese on them. I mean cheese is pretty popular in Europe, add frites, it makes sense, right?

The Canadians figured it out ages ago as part of poutine (gravy and cheese on fries).

So imagine my surprise on a visit to Burger Republic, I see a menu listing a new item. Frites with lard. Lard? That of course doesn't have the same sentiment in English as it does in French, but none-the-less I assumed anything that has grease as a condiment must be good. Luckily lard means bacon as I learned, and soon after I got the opportunity to enjoy my frites avec lard et fromage.

Not the best cheese fries I've had, but for Brussels? It's heaven. I took them to Veco, and shared them with some friends and they were a big hit. Now if we can just get B.R. to put chili on them, and I mean chili, not peppers or paprika.

In other news the weekly band of merry drinkers went to Le Flip at Place Flagey. It's quiet, and it reminded me of a cafeteria plus an airport lounge, but it was void of those pesky cheese, frite eating American tourists. Still my favorite is the Theatre de Toone, but I'll keep drinking till I find out for sure. Best beer so far? Guillotine. Who doesn't love a beer named after a death machine???




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