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Casu Marzu posted:
This place is on my bucket list.
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Feb 25, 2016 05:14
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Tyson Tomko posted:I need to go to Culvers more often (wife doesn't like it that much) and damnnnnnnnnnnnn that first burger looks amazing. Those potato dealios look fantastic too. Yes and yes please! Culvers is my fav fast food in the state. I have noticed that ones outside the state aren't as good sometimes. IDK what they did at Husk, but those potato wedges were fuckin god-tier. I would have gladly eaten an entire basket of em. GnarlyCharlie4u posted:This place is on my bucket list. gently caress yeah. This was my first time at the Nashville location, but I've eaten at the Charleston one a few times and it's been amazing food every time. The prices aren't terrible either.
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Feb 25, 2016 05:38
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My parents got me a Kitchen Aid stand mixer for Christmas with the pasta attachment and meat grinder attachment and holy poo poo what a revelation. I've been messing around with a combination of boneless short ribs and top sirloin with a few pieces of bacon mixed in and frying them up on my cast iron grill pan and good god it's incredible. The beef flavor you get when switching from the 'standard' cuts to different ones is absolutely insane. I want to dry grinding oxtails as I've heard it's supposed to be unreal.
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Feb 25, 2016 08:52
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Burgers turned out good. no pics as was busy socialising but: 1kg made 8 good patties heaps of salt and pepper patties could have been thinner and flatter and made 2-3 more instead of the monsters we had.
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Feb 25, 2016 13:14
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TheKevman posted:I want to dry grinding oxtails as I've heard it's supposed to be unreal. oh my god I can't wait to get married. My kitchen is gonna be AWESOME. What are some good burger-related items I can put on my registry?
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Feb 25, 2016 13:59
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GnarlyCharlie4u posted:oh my god I can't wait to get married. Cast iron
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Feb 25, 2016 14:09
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Norns posted:Cast iron I'm pretty well covered there. With the exception of fajita skillets.
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Feb 25, 2016 14:14
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Feb 25, 2016 14:15
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^^ That's awesome. ^^
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Feb 25, 2016 14:54
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Aren't you supposed to put your own burger in one of those squares
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Feb 25, 2016 15:15
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Want that chaotic evil burg.
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Feb 25, 2016 15:37
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bouta make a burg woops its upside down for some reason blacquethoven fucked around with this message at 18:33 on Feb 25, 2016 |
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Feb 25, 2016 18:31
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blacquethoven posted:bouta make a burg Australian burger. Nice!
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Feb 25, 2016 19:03
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I burged. Elevation Burger's Vertigo burger. It was okay. This was the cheesy side, there was no cheese on the other half of the burger. Most of the cheese was melted off and stuck to the container.
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Feb 25, 2016 19:37
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just moved to a new place, roommate's out for the night so i burg'd its an electric stove which i haven't cooked on in 10,000 years. its annoying cause my techniques for like rice don't seem to work at all, but ol' ironsides never lets me down, and i'd wager it's actually better cause the coil heats the pan more evenly than a single ring of gas flame  kept it simple for an inaugural apartmentburg; just a touch of everglades seasoning on the raw meat, cheese and black pepper to finish  i am a man of simple tastes. that said i truly believe the best burg is the one you make. thank you for your time.
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Feb 26, 2016 02:51
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Having eaten MANY burgs on plain or toasted bread I definitely respect that burger. It sucks when bread is all you have but hey it's better than nothing. In fact here's one I posted about last May in this very thread. I even went the extra mile and used a heel (pardon the mega cheap slice of cheese). Sure it's not gorgeous but it tasted drat fine. (Common sense/pro work tip, don't microwave a burger and bun/bread at same time, heat up the burger separate and toast the bread/bun if a toaster is available)  (Your cool glass plate was way more stylish than my work styrofoam one. Also the patty is thicker than you think here) Tyson Tomko fucked around with this message at 04:39 on Feb 26, 2016 |
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Feb 26, 2016 04:22
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Laserface posted:Im making burgers for my housemates tonight and am on the hunt for a good recipe. bunch of amerigoons just got introduced to the proud rissole burg  i'd say about 95%+ of all homemade burgs here are of what the americans call a 'meatloaf' style burg. they're not terrible but i'm all for the meat-salt-pepper-smash variety becoming more popular, even though rissole burgs are superior cold on bread the day after
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Feb 26, 2016 11:34
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Got a millennial burger yesterday. Bun, meat, cheese were all locally source farm to table etc etc. More importantly, it was delicious. Just topped with onion/bacon jam and cheddar. Wish I had taken a pic of the inside, which was a perfect medium rare with a crunchy, crusty exterior. I may be dealing with a lot of confused self-loathing about my arguably hipster status, but it was a fine burger.
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Feb 26, 2016 14:08
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I had to grab a quick lunch so hit up Maccy D's for a bacon clubhouse it's a drat good fast food burg, possibly even better than a Big Mac.
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Feb 26, 2016 16:14
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Gaz2k21 posted:I had to grab a quick lunch so hit up Maccy D's for a bacon clubhouse it's a drat good fast food burg, possibly even better than a Big Mac. Had my second one of those last night, definitely better than the Big Mac. Slightly better than the quarterpounder.
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Feb 26, 2016 16:31
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Haven't had one yet. Will report back, possibly tonight. Haven't burged in a bit. I should probably make some at home tbh
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Feb 26, 2016 16:51
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Tyson Tomko posted:Having eaten MANY burgs on plain or toasted bread I definitely respect that burger. It sucks when bread is all you have but hey it's better than nothing. Bread it totally fine just butter and grill that poo poo patty melt style. Especially good with a good sourdough or a light rye.
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Feb 26, 2016 19:23
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Ron Jeremy posted:Bread it totally fine just butter and grill that poo poo patty melt style. Especially good with a good sourdough or a light rye.  I could not agree more. I had a turkey burger for lunch today (free lunch at work because of how busy it is) and it was served patty melt style and I must say it was pretty tasty.
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Feb 26, 2016 21:34
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 I ate this thing.
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Feb 26, 2016 21:55
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My god
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Feb 26, 2016 22:12
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beerinator posted:
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Feb 26, 2016 22:42
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beerinator posted:
Fuckkkkkkkkk need this
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Feb 26, 2016 23:24
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beerinator posted:
im triggered
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Feb 26, 2016 23:40
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Browsing this thread at work made me want to dive in, so I made my first burger(s) in years. I think I made the patties a bit too thick/didn't cook them for long enough. They looked great on the outside but were a little too red in the middle. Still delicious. Other things I would change is trimming the cheese for aesthetics, because it totally covered my patty and I couldn't see the meat. Also, the supermarket burger buns disintegrated within a minute and were totally useless. I will need to work on that part of things   Thank you thread for the great examples!
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Feb 27, 2016 01:09
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Esposito posted:Browsing this thread at work made me want to dive in, so I made my first burger(s) in years. I think I made the patties a bit too thick/didn't cook them for long enough. They looked great on the outside but were a little too red in the middle. Smash that burger homey. Smokin hot cast iron and smash it down. Even better, you can get two patties out of the same amount of meat and you've doubled the amount of delicious browned bits.
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Feb 27, 2016 01:39
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 RAPID DEPLOYMENT BACON BURG SYSTEM ASSEMBLED  CHECJ LOAD INTO FRIDGE  CHECK WEEK OF BURGIN, NOTIFY THE CAPTAIN  NOTIFIED CAPATAINN!!! P R E P A R E . T O . B U R G
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Feb 27, 2016 02:12
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~~ THE GREEDS ~~ 2.5lb burg whatever percent doesn't even matter like a half thing of bacon all chopped up salt pepper powder of onion, garlic and ehm ess gee circles of pepper jack or other cz slices of raw onion 8 small buns because I'm not one of those gross PAWG weirdos ~~ BECOME BURG OK ~~ Make fukken pattie (mix in the bacon doi) broil real close real hot (BROIL NUMBAH ONE) for six minutes each side, use a rack you fucko* Take it out, put on onions piles, put on cheese hat Put it in the oven until the hat fits on the head ~~ PLATING ~~ Haha today is opposite day I posted the plating first L@@K UP ^^^ * Don't you dare get out a goddamn pan this is RAPID DEPLOYMENT raton fucked around with this message at 02:21 on Feb 27, 2016 |
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Feb 27, 2016 02:16
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beerinator posted:
drat that's a rude burger
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Feb 27, 2016 02:31
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Esposito posted:Browsing this thread at work made me want to dive in, so I made my first burger(s) in years. I think I made the patties a bit too thick/didn't cook them for long enough. They looked great on the outside but were a little too red in the middle. Still delicious. Other things I would change is trimming the cheese for aesthetics, because it totally covered my patty and I couldn't see the meat. Also, the supermarket burger buns disintegrated within a minute and were totally useless. I will need to work on that part of things Fattty burgs are totally fine, just keep flipping them every 30 seconds or so. They'll cook faster, more evenly, and you won't risk burning them on one side while still getting a good crust.
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Feb 27, 2016 04:37
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Those buns gave me flashbacks to the few times my mom made us burgs as a kid. At least put them in the pan / oven a bit before assembly. It won't help much but may keep your burg from falling apart as soon as you touch it.
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Feb 27, 2016 11:23
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beerinator posted:
hot damnnnnnnn look at that crust
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Feb 27, 2016 16:16
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beerinator posted:
motherfucker wanted it too
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Feb 27, 2016 17:08
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I bought a grinder attachment for the express purpose of making my own burg mince out of whatever the gently caress looks good in Hill & Szrok (my butcher homies). Left, 2 spider steaks, right, a bavette.Strips chilled in the freezer.   Ground once on a coarse blade.Sized properly.   Pressed and seared in cast iron.Toasted sesame brioche, plain jack cheese, yellow mustard.   Fried onions, ketchup.Voila.  This tasted great, but the texture wasn't quite right, so next time I'll either use a fine blade, or grind it twice on the coarse one.
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Feb 27, 2016 22:38
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Some serious burg game going on lately. My meager contribution: 
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Feb 28, 2016 03:47
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I love all of you
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Feb 28, 2016 03:48
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