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THE MACHO MAN posted:burg report: I drunkenly ate White Castle Sat. night and regretted it all throughout Saturday. Goddamn. A burger so good it caused you to go back in time and regret not eating it before you actually ate it? I wanna try that Burg.
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Mar 21, 2016 15:15
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| # ? Jun 8, 2024 00:08 |
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burg feature tonight - french onion jam, balsamic dijonaisse, swiss bechamel, house made bun ill get a pic of it when i put it up for the servers to taste
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Mar 21, 2016 20:55
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Philip Rivers posted:Caramelized onions are overrated, not in that they aren't good, but more that I feel like it's something you should plan and incorporate into the burg instead of as the default. This is a wrong opinion and you are a bad person. Onions and beef are meant for each other and God loves all his children, raw, grilled, or caramelized. None are overrated.
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Mar 21, 2016 22:17
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Also, most people eat grilled onions. It takes for loving ever to really carmalize onions.
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Mar 21, 2016 22:53
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Norns posted:Also, most people eat grilled onions. It takes for loving ever to really carmalize onions. This. I've had carmelized onions on a burger and it was....weird. Definitely prefer raw red onion or grilled sweet onions over anything else on a burg.
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Mar 21, 2016 23:03
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Shooting Blanks posted:This. I've had carmelized onions on a burger and it was....weird. Definitely prefer raw red onion or grilled sweet onions over anything else on a burg. I caramelize the hell out of onions for burgers. Most times it's drat near onion jam. But it goes great with spicy or acidic condiments. 
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Mar 21, 2016 23:36
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it's me, I'm the guy that doesn't do onions with my burgs (Or raw onions at all >.> ) ((Still better than the god damned savage in the rep. primary thread claiming that Mustard was awful and never to be eaten))
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Mar 21, 2016 23:53
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Charred onions on top of the patty with the cheese melted over them = me
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Mar 22, 2016 00:31
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Gwaihir posted:it's me, I'm the guy that doesn't do onions with my burgs (Or raw onions at all >.> ) I didn't know Scott Conant posted here.
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Mar 22, 2016 00:39
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I've burged a lot and one of the weirder but awesome burg toppings I've made is spaghetti squash. Just oil and butter on the squash and make it like you normally would and then shred it with a fork. It comes out string, nice and crunchy and adds a great flavor. Bonus pic of a previous experimental burg.         
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Mar 22, 2016 01:14
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Shooting Blanks posted:I didn't know Scott Conant posted here. 
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Mar 22, 2016 01:38
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Sign me up because yes I would. Simple yet baller classic bun choice.
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Mar 22, 2016 02:15
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gently caress. Totally would
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Mar 22, 2016 02:17
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Why oh why did they stop those "real men of genius" commercials?
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Mar 22, 2016 04:16
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atothesquiz posted:I've burged a lot and one of the weirder but awesome burg toppings I've made is spaghetti squash. Just oil and butter on the squash and make it like you normally would and then shred it with a fork. It comes out string, nice and crunchy and adds a great flavor. Why does this make me contemplate a burger/latke layer patty?
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Mar 22, 2016 16:41
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Lame post but no less delicious. I had Wendy's for the first time in a very long time yesterday: Dave's Triple (bypass) just as greasy as I remember, but the new buns are a really nice touch. I don't miss sesame seeds. Could use a touch more cheese, but other than that I am still satisfied. Square patties rule.
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Mar 22, 2016 20:17
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drat straight, I love a square burger. Beef corners rule.
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Mar 23, 2016 18:10
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 Double bacon cheeseburger, patties fried with mustard on one side, with some asparagus.
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Mar 25, 2016 18:32
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Those are some awful looking fries.
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Mar 25, 2016 19:05
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who's burgin? I'm burgin; burgin at work not my usual smashburgers but just a frozen patty I took out to work bonus shot of pan roasted tomatoes because eat your fuckin vegetables
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Mar 26, 2016 16:55
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I didn't have the heat I needed for stellar smash burger crust, but this was a good cheeseburger. I'm happy with my life choices.
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Mar 27, 2016 03:38
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beerinator posted:I didn't have the heat I needed for stellar smash burger crust, but this was a good cheeseburger. well played sir
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Mar 27, 2016 16:01
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Would I like those cheep rear end buns soaked in butter and grilled tbqh.
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Mar 27, 2016 16:54
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Norns posted:Would Martin's Potato Rolls are great for burgers.
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Mar 27, 2016 17:38
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beerinator posted:Martin's Potato Rolls are great for burgers. Martins Potato Rolls are the only option for burgers.
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Mar 27, 2016 18:30
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 ditto hot dogs, the plain bread ones just don't cut it anymore.
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Mar 28, 2016 01:46
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When I smash a burg on highest heat cast iron, I feel like I get too close to burnt on the edges instead of crispy before it's cooked. Also so much smoke. What's the secret?
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Mar 28, 2016 03:25
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french onion burg from the other night, i went a bit heavy on the bechamel, but i think the french onion jam may have been one of the best things ive made. also our house buns are like 30% lard and smell like a glazed donut when they're toasting
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Mar 28, 2016 05:52
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beerinator posted:I didn't have the heat I needed for stellar smash burger crust, but this was a good cheeseburger. You should be, that's a fine lookin' burg.
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Mar 28, 2016 10:54
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So I went to Wendy's and ordered a Dave's Triple. I got this instead:  Bacon beef cube.  Four loving patties, four slices of cheese, and eight pieces of bacon.  It was...  Delicious.  Thank you mystery Wendy's chef. You are truly a God among men.
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Mar 28, 2016 19:12
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what a monstrous burg, how did you combat the meat sweats afterwards?
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Mar 28, 2016 20:08
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AlternateAccount posted:When I smash a burg on highest heat cast iron, I feel like I get too close to burnt on the edges instead of crispy before it's cooked. Also so much smoke. What's the secret? The tons of smoke is just part of the process unfortunately. If your smashburg is getting too close to burnt before getting done, you might be making the patty a bit too large? I think ideal smashburgs are in the ~3oz range, and you want to cook em barely a minute and a half or so on the first side, then ~45 seconds on the other side while melting cheese, and you're done.
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Mar 28, 2016 20:58
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But Not Tonight posted:what a monstrous burg, how did you combat the meat sweats afterwards? You don't. You embrace them.
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Mar 29, 2016 02:26
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What the gently caress are the "meat sweats"? I've heard this term before, but I'm pretty sure that I've never experienced the phenomenon. Wikipedia doesn't help, it just sends you to page that doesn't mention meat.
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Mar 29, 2016 14:32
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Squashy Nipples posted:What the gently caress are the "meat sweats"? There are several stages but basically it comprises: sweating, being full, and smelling like meat. Various stages include: Satisfaction with a slight scent of beef in your wake. You feel overly full. Uncomfortably so. Your body tries to sweat the meat our of your pores because it can't digest it fast enough. Hot and sweaty, maybe clammy palms because you're fighting back vomit. You reek of loving meat and everyone knows it.
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Mar 29, 2016 14:39
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Squashy Nipples posted:What the gently caress are the "meat sweats"? Trolling surely? Eat 1-2 pound of cooked meat in a matter of minutes. Unless you're an athlete/brick poo poo house you will experience the meat sweats.
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Mar 29, 2016 14:40
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Protein is one of the hardest things for our body to break down, according to a competitive-eater/biochemist named Matt Stonie, so it's gotta work extra hard to get through it. https://www.thrillist.com/eat/nation/are-the-meat-sweats-real-a-brief-investigation yea it's loving thrillist but it explains it a little better than I.
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Mar 29, 2016 14:44
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Jamsta posted:Trolling surely? I'm a troll because I've never eaten 1-2 pounds of cooked meat in one sitting?
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Mar 29, 2016 14:46
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Squashy Nipples posted:I'm a troll because I've never eaten 1-2 pounds of cooked meat in one sitting? No, you are just a sissy. Time to redeem yourself.
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Mar 29, 2016 14:49
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Moey posted:No, you are just a sissy. Have I told you lately that I love you?
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Mar 29, 2016 14:50
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