While Bob and the kids cruise the neighborhood making fun of the annual art crawl’s entries, Gayle is busy putting up her own gallery in the restaurant. Upon their return, Bob is mortified and the kids are uncontrollable as Gayle’s theme is revealed: Animal Anuses.
Edith Cranwinkle — the cranky co-owner of Reflections the neighborhood art store and chairman of the art crawl — puts her foot down, but Bob won’t have it. The only thing he hates more than animal butts on his walls, is someone telling him what to do in his own restaurant.
Gayle kicks production into high gear, while Bob goes on a mini rampage after someone — Linda — paints pink underwear on all the animals. A little property damage here, a few broken child labor laws there … all in the course of a normal day for the Belchers.
Before we get to the Burger of the Day, let’s get to the episode rundown:
Episode number: S01E08
Next-door neighbor: Attempted Crêpe French Cooking School
Vermin Vendor: Rat’s all Folks! Exterminators
Burger of the Day: Poblano Picasso Burger
Review
The Poblano Picasso Burger is an all-beef patty topped with a spicy poblano salsa verde, a thick fresh slice of tomato, and some sizzling pieces of Monterey Jack cheese.
The Monterey Jack cheese is a great pick for this burger. It is creamy and gooey, a perfect combination to the spicy and cold salsa verde. The salsa verde is OK — we cut down on the amount of jalapeño by about half, we had one of those GMO peppers. Roasting the poblano and tomatillos was a nice touch, but we can think of a few ways to improve on it.
Salsa Verde Recipe (by Jill)
4 Tomatillos, 2 Garlic Cloves, 1 Jalapeño, 1 Poblano, 1/4 cup of Red Onion, 3 Sprigs of Cilantro, 1 Lime (Juiced), Salt and Pepper to tasteRoast the poblanos, tomatillos, onions, and garlic cloves at 450 until lightly blackened. Rub the skins off the poblanos; if they’re still stuck fire-roast them on the stovetop until they are easy to remove. Then pop all the roasties into the food processor with the lime juice, cilantro, and S&P.
To start, we’d add in some cilantro, and garlic. A dash of lime juice, and some salt and pepper to taste (I did this anyway, even though the recipe didn’t call for it #renegade), and this salsa verde just got verde good!
Silly side note: the recipe listing calls for green leaf lettuce, but it isn’t actually on the burger. Copy-editing error! Or, as Tina would say, “NONCANNONICAL!”
Anyway, the verde was average, and the extra-thick slice of tomato on top was overdoing it. Our recommendation: Keep the tomatoes in the verde, and get something crunchy going on top — tortilla strips or fried shoestring onions. Mouth feel, people, MOUTH FEEL!
Like Picasso, this burger is misunderstood by contemporary culture, has potential to be better, and with a little self mutilation, can really make its mark!
Grade (out of 5)
nate N carey 