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a large trout posted:god loving drat it I want a burg right now same and i'm at work and there are no burger joints close by 
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Feb 18, 2015 15:02
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a large trout posted:god loving drat it I want a burg right now same. and i had lunch 30 minutes ago.
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Feb 18, 2015 15:02
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rj54x posted:Foreman grill is objectively bad because it doesn't get hot enough to get a good sear on the burg quote:also it squeezes them from the top which pushes the delicious fat and juices out of it. Much like pressing down on a burg with the spatula while it's cooking this is a bad idea that should never be done.
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Feb 18, 2015 15:07
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rj54x posted:Foreman grill is objectively bad because it doesn't get hot enough to get a good sear on the burg, also it squeezes them from the top which pushes the delicious fat and juices out of it. Much like pressing down on a burg with the spatula while it's cooking this is a bad idea that should never be done. I don't think it puts that much pressure on your meats unless you are actively pushing down on it. I'm pretty sure the "not hot enough" thing could be fixed with some intrepidness, a soldering iron and a pair of dikes..
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Feb 18, 2015 15:10
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a pimped out george foreman grill
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Feb 18, 2015 15:12
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Lunchmeat Larry posted:What? That's not true. Sizone posted:I don't think it puts that much pressure on your meats unless you are actively pushing down on it. I'm pretty sure the "not hot enough" thing could be fixed with some intrepidness, a soldering iron and a pair of dikes..
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Feb 18, 2015 15:14
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my gfg goes up to 11
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Feb 18, 2015 15:15
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Sizone posted:my gfg goes up to 11
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Feb 18, 2015 15:16
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zedprime posted:I've found the Foreman to only really sear at the points of contact giving you grill lines but not the all over crust you get from the high radiant heat of a grill or high surface area of a cast iron skillet. once teflon starts to melt, you've exceeded burger cooking temps and gotten into burger burning temps. teflon's probably carcinogenic bullshit anyway, but man does it make for an easy egg frying surface.
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Feb 18, 2015 15:16
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i would run into a burning building for my gfg, and that includes that i am aware the gfg is probably what started the fire too.
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Feb 18, 2015 15:19
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Dyna Soar posted:like, carry it around with you and grill a burg in an airport or something? 
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Feb 18, 2015 15:22
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im the emergency lights in the back
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Feb 18, 2015 15:26
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At my work cafeteria they have a grill that cooks burgs but theyre some of the most shameful, wimpiest of all time... Eh still might get one tomorrow tho. Also im kind of astounded people are unironically defending george foreman grills itt
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Feb 18, 2015 15:36
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http://www.burgermap.org/
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Feb 18, 2015 15:46
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Less talk, more pictures.
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Feb 18, 2015 15:50
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you guys ever put yoghurt in your burg? i sometimes make this greek / mediterranian style burg with some turkish yoghurt (sometimes tsatsiki but i kinda dig the plain stuff more), a patty seasoned w/ lots of mediterranian herbs and then some homemade pesto or ajvar, which is basically a turkish smoked red pepper paste or sauce. it's real good. altho you'd think feta would go well in that burg, i never put any b/c it's so strong that the burg will basically just taste like feta.
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Feb 18, 2015 15:56
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ya boigas gettin too fancy
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Feb 18, 2015 15:59
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https://thekitcheniscalling.files.wordpress.com/2012/06/burger.jpg lose the tomato and that's my big fat greek burg right there- the pita bread is a nice touch holy poo poo sorry that is one big picture Dyna Soar fucked around with this message at 16:04 on Feb 18, 2015 |
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Feb 18, 2015 16:01
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I'll allow it that is a proper burg
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Feb 18, 2015 16:17
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thathonkey posted:At my work cafeteria they have a grill that cooks burgs but theyre some of the most shameful, wimpiest of all time... Eh still might get one tomorrow tho. these are burgers, not steaks: your objective is to fully and safely cook the entire ground beef patty because with ground beef the e-coli could be ~anywhere~ where with steak it's almost certainly clinging to the surface, if it's present at all. g-foreman gets the job done quick and yes, unless you're using some kind of ground beef you made yourself from prime cuts yadda yadda yadda  you should be making steak with those cuts son whats the matter with youedit: where did my cancer go 
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Feb 18, 2015 16:20
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Dyna Soar posted:you guys ever put yoghurt in your burg? i sometimes make this greek / mediterranian style burg with some turkish yoghurt (sometimes tsatsiki but i kinda dig the plain stuff more), a patty seasoned w/ lots of mediterranian herbs and then some homemade pesto or ajvar, which is basically a turkish smoked red pepper paste or sauce. it's real good. get some ground lamb and make merguez patties
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Feb 18, 2015 22:57
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please purchase all-clad consumer cooking appliances
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Feb 18, 2015 22:59
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Feb 18, 2015 22:59
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looks like a decent burg, but the rubber/latex looking gloves make me worried it is part of some lab experiment. artificial burg
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Feb 18, 2015 23:23
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Thesis for the thread: given the same amount of beef, a double burger is more delicious than a single burger because you get more char. What does burger thread say?
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Feb 18, 2015 23:39
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that plus more even cooking
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Feb 18, 2015 23:40
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Ruzihm posted:looks like a decent burg, but the rubber/latex looking gloves make me worried it is part of some lab experiment. artificial burg normal burg, rectally administered Ron Jeremy posted:Thesis for the thread: given the same amount of beef, a double burger is more delicious than a single burger because you get more char. less burger juice and char is really pretty gross. if we were talking about toast you'd be scraping that poo poo off.
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Feb 18, 2015 23:41
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Sizone posted:normal burg, rectally administered  and also
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Feb 18, 2015 23:50
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This is gonna sound weird, but one of the best burgs I've ever had was from Hard Rock Cafe. Well, it's not that weird, since Burgers are their main thing. But for an international gimmick restaurant chain, it was amazing.
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Feb 19, 2015 00:23
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i haven't seen much posted about lamb burgs itt but the person who mentioned feta cheese above made me think of them. they're pretty drat good. wouldn't want it all the time but every once in a while they really hit the spot.
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Feb 19, 2015 01:56
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thathonkey posted:i haven't seen much posted about lamb burgs itt but the person who mentioned feta cheese above made me think of them. they're pretty drat good. wouldn't want it all the time but every once in a while they really hit the spot. You ever had a chapli kabab? Or a Pakistani/Indian kababs from the tikka? Take that, turn it into a burg. You can use ground lamb for that. And also it'd go well with a cucumber raita which is similar to tzatziki anyway.
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Feb 19, 2015 02:17
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time to go burgin' https://i.imgur.com/BYCI2no.gifv
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Feb 19, 2015 02:35
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Nonsense posted:time to go burgin' im the dog
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Feb 19, 2015 02:36
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Jarlsberg on a burg is supreme
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Feb 19, 2015 04:33
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Shions of Qud
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Time to burg. Can't really see because it's all packed in tight but there's some green pepper, dill, mayo, red relish, double ched, and a shitload of onion in each.
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Feb 19, 2015 04:33
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Jehde posted:Time to burg. Please be careful feasting at your computer desk friends
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Feb 19, 2015 04:35
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Lucy Heartfilia posted:same. and i had lunch 30 minutes ago. same
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Feb 19, 2015 04:36
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Ruzihm posted:looks like a decent burg, but the rubber/latex looking gloves make me worried it is part of some lab experiment. artificial burg Someday all burgs will be wholly artificial, and you'll look back on this post and regret not eating the first one and becoming a part of history.
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Feb 19, 2015 04:58
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 Knowing what it was and being stuck in that time period, I still would too.
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Feb 19, 2015 05:48
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ruddiger posted:
yo thats the best movie ever made btw
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Feb 19, 2015 05:49
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