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Slipknot Hoagie posted:I personally love Checkers burgers. They're great for tight budgets. Checkers is a waste of money when you could be eating at Rally's
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Apr 27, 2015 18:56
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Nooner posted:i guess with soup it would be more of a fork and SPOON burger to be honest haha!! i like pickles but only the sugar free bread and butter kind
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Apr 27, 2015 18:57
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you don't dump soup on the burger, you dip the burger in soup. People have already done this for years, it's called "au jus", ugh
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Apr 27, 2015 18:57
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Slipknot Hoagie posted:I personally love Checkers burgers. They're great for tight budgets. i dont want to tell you how to burg but perhaps next time take the photo before gnaw it into a disgusting nub
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Apr 27, 2015 18:57
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Fetus Tree posted:i've found that campbells or storebrand are cheaper and just as effective. if you add a little ketchup to it it actually has an incredible texture too.
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Apr 27, 2015 18:57
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social vegan posted:you don't dump soup on the burger, you dip the burger in soup. People have already done this for years, it's called "au jus", ugh So, make a pot of soup, then add a fully constructed burger?
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Apr 27, 2015 18:57
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Chinatown posted:So, make a pot of soup, then add a fully constructed burger? only for 5-6 seconds (in my experience), you want sog, but you need enough integrity to one hand it
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Apr 27, 2015 18:59
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Fetus Tree posted:i liked this thread in GBS better because you could be counted on to be our burger marshall. RideTheSpiral posted:imagine putting soup in a burger. what a world
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Apr 27, 2015 19:00
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social vegan posted:you don't dump soup on the burger, you dip the burger in soup. People have already done this for years, it's called "au jus", ugh This also works. Why is burgers and soup so hard for people? It's a parallel concept to grilled cheese and tomato soup for gently caress's sake.
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Apr 27, 2015 19:00
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Fetus Tree posted:i've found that campbells or storebrand are cheaper and just as effective. if you add a little ketchup to it it actually has an incredible texture too. Well, it will taste fine that way, of course. But those extra steps are worth it.
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Apr 27, 2015 19:01
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For fast-food burgers I'm a big fan of Hardee's (Carl's Jr.), just a big greasy pile that threatens your very life just eating it.
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Apr 27, 2015 19:02
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proof of concept posted:This also works. Why is burgers and soup so hard for people? It's a parallel concept to grilled cheese and tomato soup for gently caress's sake. does the tomato soup go inside the grilled cheese? thats pretty hosed up
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Apr 27, 2015 19:02
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Since this thread is in GWS now: Sous-vide a burg? Yes/no? Pros and cons?
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Apr 27, 2015 19:03
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I like making NuWay crumble burgers at home and I make them better than NuWay. If only I could figure out how they make their root beer.
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Apr 27, 2015 19:04
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Stumpalitious posted:For fast-food burgers I'm a big fan of Hardee's (Carl's Jr.), just a big greasy pile that threatens your very life just eating it. CJ's is a solid af burger joint and those crisscut fries 
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Apr 27, 2015 19:04
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Lucy Heartfilia posted:Since this thread is in GWS now: Sous-vide a burg? Yes/no? Pros and cons? no. its minced meat you idiot.
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Apr 27, 2015 19:05
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Lucy Heartfilia posted:Since this thread is in GWS now: Sous-vide a burg? Yes/no? Pros and cons? Sure? But it would need a quick torch taken to it prior to eating.
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Apr 27, 2015 19:06
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RideTheSpiral posted:no. its minced meat you idiot. What if you mince it yourself?
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Apr 27, 2015 19:07
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Lucy Heartfilia posted:What if you mince it yourself? well try it and report back with your blob of warm mince
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Apr 27, 2015 19:08
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Apr 27, 2015 19:08
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Lucy Heartfilia posted:What if you mince it yourself? people often accuse me of mincing but i almost never cook at home!
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Apr 27, 2015 19:08
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Lucy Heartfilia posted:Since this thread is in GWS now: Sous-vide a burg? Yes/no? Pros and cons? The ChefSteps guys recommend it: https://www.youtube.com/watch?v=DPcCtxjapR8 The problem I have with their technique is searing first, then SVing makes that nice seared-on crust soggy. You lose a texture you'd have if you cooked conventionally. You could sous vide first and finish with a sear, but then you run the risk of overcooking due to carryover. As a home cook doing a couple of burgs at a time I'd prefer to cook on a grill (charcoal is best IMO) from raw without sous vide. If I were in a professional kitchen and trying to cook a few hundred burgs and have them all great I'd go with sous vide because it requires less individual attention to be perfect every time. Sear, refrigerate until ordered, bag and throw in water bath, done.
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Apr 27, 2015 19:10
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What are people's opinions on alternative burger meat? I'm not talking turkey or chicken, I'm talking bison and all that other crazy stuff. I personally love me a bison burger. If you got a Ted's Montana Grill near you, you should go there and try one.
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Apr 27, 2015 19:10
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Bison burgers are fantastic. Ostrich also makes a great burger.
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Apr 27, 2015 19:13
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bartolimu posted:Bison burgers are fantastic. Ostrich also makes a great burger. A burger joint near me was doing Ostrich burgers for a single day one time, but by the time I got there they were out of Ostrich.
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Apr 27, 2015 19:13
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bartolimu posted:The ChefSteps guys recommend it: this looks like an extremely bad burger
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Apr 27, 2015 19:14
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Stumpalitious posted:What are people's opinions on alternative burger meat? I'm not talking turkey or chicken, I'm talking bison and all that other crazy stuff. The important thing to keep in mind with strange meats is to keep the protein to fat ratio the same as in regular beef burgs. In practice this means adding some fat in most cases.
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Apr 27, 2015 19:15
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another midwestern treat! -sourdough -ground venison patty -maple syrup drizzle -apple slices -loose sweet corn great for a locally sourced meal with character and history
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Apr 27, 2015 19:15
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bartolimu posted:The ChefSteps guys recommend it: If the ChefSteps guys think it's a good idea, then it likely is a good idea. I made cančles recently and their recipe was so well written and researched that they came out almost perfectly on my first try.
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Apr 27, 2015 19:16
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RideTheSpiral posted:this looks like an extremely bad burger It's not the burger I would make, but it's a riff on the Myhrvold Perfect Burger from Modernist Cuisine, which is kind of impractical for home cooks but has some interesting techniques to read about. It would probably be a pretty good burger.
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Apr 27, 2015 19:17
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bartolimu posted:It's not the burger I would make, but it's a riff on the Myhrvold Perfect Burger from Modernist Cuisine, which is kind of impractical for home cooks but has some interesting techniques to read about. It would probably be a pretty good burger. is this worth buying? im pretty into technical cooking
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Apr 27, 2015 19:18
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*accidentally calls a burger a "booger"* ha ha just some jokes to start my postLibelous Slander posted:another midwestern treat! this sounds v tasty. I like when my sweet corn is loose
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Apr 27, 2015 19:20
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Libelous Slander posted:another midwestern treat! Ok I want to eat this now. If I come visit you can you get one of these down my gullet?
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Apr 27, 2015 19:21
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RideTheSpiral posted:i dont want to tell you how to burg but perhaps next time take the photo before gnaw it into a disgusting nub I think by then it was like 2pm and I was ravenous. I'll try to remember next time.
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Apr 27, 2015 19:23
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Stumpalitious posted:Ok I want to eat this now. If I come visit you can you get one of these down my gullet? i'm sure any Mennonite or Amish community local eatery will happily whip one up, if not any area that's heavily Pennsylvania Dutch will be able to sort you out.
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Apr 27, 2015 19:24
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RideTheSpiral posted:is this worth buying? im pretty into technical cooking I love my copy.
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Apr 27, 2015 19:24
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RideTheSpiral posted:is this worth buying? im pretty into technical cooking Assuming you're not a multi-billionaire with your own centrifuges and food chemistry lab, you'd probably be better off with Modernist Cuisine at Home - it's smaller, way less expensive, and concentrates on stuff the normal food-obsessed nerd can do with minimal extra equipment.
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Apr 27, 2015 19:24
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I already gave you exotic burger answer 50/50 beef/lamb it is delicious. crack an eggie into that bad boy while you stir it all up and then some salt pepper and ricewine vinegar and you are in burg heaven
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Apr 27, 2015 19:25
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Libelous Slander posted:i'm sure any Mennonite or Amish community local eatery will happily whip one up, if not any area that's heavily Pennsylvania Dutch will be able to sort you out. I'm Pennsylvania Dutch too so it'll work out well, we can share in our culture.
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Apr 27, 2015 19:26
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bartolimu posted:Assuming you're not a multi-billionaire with your own centrifuges and food chemistry lab, you'd probably be better off with Modernist Cuisine at Home - it's smaller, way less expensive, and concentrates on stuff the normal food-obsessed nerd can do with minimal extra equipment. yeah but by reading that blurb im pretty sure i can already do that stuff. doesnt seem very advanced. i will look into it though! also i just like reading this stuff. it is my pornography. i can flay one out to pierre koffman white deboning a pigs trotter in 30 seconds.
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Apr 27, 2015 19:28
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