|
Squashy Nipples posted:I'm a troll because I've never eaten 1-2 pounds of cooked meat in one sitting? Who the gently caress has never eaten at least 1lb of cooked meat ina sitting? Have you never had bbq or fried chicken?
|
#
?
Mar 29, 2016 15:23
|
|
|
|
| # ? May 17, 2024 22:10 |
|
|
Squashy Nipples posted:I'm a troll because I've never eaten 1-2 pounds of cooked meat in one sitting? This may not be the thread for you
|
|
#
?
Mar 29, 2016 15:26
|
|
|
Squashy Nipples posted:I'm a troll because I've never eaten 1-2 pounds of cooked meat in one sitting? Never been a better time than now to start. Norns posted:Who the gently caress has never eaten at least 1lb of cooked meat ina sitting? Have you never had bbq or fried chicken? Amen. BBQ is the easiest way to get the sweats, as you can easily eat the meat alone. Burgers are slightly harder, as they fill you up with all that bread. Not that I'm advocating meat gluttony, but you gotta try it at least once.
|
|
#
?
Mar 29, 2016 15:41
|
|
|
The best meat sweats are from a bone-in ribeye the size of a Honda.
|
|
#
?
Mar 30, 2016 20:39
|
|
|
i want to know what sort of sweats that guy got from his moudly human leg in the charcuterie thread
|
|
#
?
Mar 30, 2016 22:31
|
|
|
kuru sweats
|
|
#
?
Mar 31, 2016 00:04
|
|
|
Eating a baconator (which I my phone has in its vocab list apparently) is literally the only thing that makes my armpits smell. I use deoderant only on Wendy's meal days. I can go running and smell fine, but that meat stack leaks out of me like hell
|
|
#
?
Mar 31, 2016 01:59
|
|
|
Gwaihir posted: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. Ok that may be it. These were 4oz and I have to make sure there's no pink left or the ladies of the house will flip out. Thanks.
|
|
#
?
Mar 31, 2016 16:13
|
|
|
The idea is that if you smash them thin enough they will cook all the way through (no pink) but still be juicy.
|
|
#
?
Mar 31, 2016 16:45
|
|
|
The pall of frenchness hangs over today's burging: Pointy end of a feather blade, and three short ribs. Debone the ribs, remove the seam from the feather blade.Slice into strips, freeze for 20-30 minutes, pass through a fine blade mincer twice   Make a crater in half your burg mix.Drop in some roquefort   Top with second half of burg mix, making sure to get a seal around the edge. Use some force.Crust that motherfucker up   Toast brioche, french mustard top (the retro seventies brown type), parsley garlic mayo on the bottom.Fried onions on the mustard, endive on the mayo   Bacon top, burg bottom (you may want to finish the burg in the oven if you want the cheese melted).Enjoin top to bottom in holy matrimony. 
|
|
#
?
Mar 31, 2016 20:27
|
|
|
christ dude dont post porn inline (i gotta be in a certain mood for blue cheese burgers but that looks drat fine)
|
|
#
?
Mar 31, 2016 20:33
|
|
|
Torquemada posted:Enjoin top to bottom in holy matrimony. This burg don't gently caress around
|
|
#
?
Mar 31, 2016 20:52
|
|
|
The Midniter posted:This burg don't gently caress around It's beautiful.
|
|
#
?
Mar 31, 2016 21:56
|
|
|
Torquemada posted:Enjoin top to bottom in holy matrimony. thats a chunky fucker!
|
|
#
?
Mar 31, 2016 22:22
|
|
|
My arteries are clogging up looking at that. I approve!
|
|
#
?
Mar 31, 2016 23:03
|
|
|
Enourmo posted:christ dude dont post porn inline This, gently caress, my boss might see it.
|
|
#
?
Mar 31, 2016 23:41
|
|
|
So goddamn delicious looking...
|
|
#
?
Mar 31, 2016 23:53
|
|
|
holy loving poo poo get in me right loving nowwwwww
|
|
#
?
Apr 1, 2016 00:34
|
|
|
Torquemada posted:The pall of frenchness hangs over today's burging: Torquemada, you magnificent bastard! I read your post!
|
|
#
?
Apr 2, 2016 20:19
|
|
|
Sunday is Burgday. Got to love our new local pub.
|
|
#
?
Apr 4, 2016 05:59
|
|
|
Kind of an oddball burger. But a few years back on a roadtrip through Connecticut I was using yelp or tvfoodmaps to find neat pitstops and ended up in Meriden Home of The Steamed Cheeseburger. It's a local specialty consisting of a steamed patty smothered in steamed mystery cheese (likely cabot CV sharp) with mustard and onions on a Kaiser roll. You can make them at home using a pressure cooker and washed tuna cans but I collect weird kitchen stuff so I priced a commercial box. The restaurant 24 tray model is $600 which is a bit steep. After trolling ebay and craigslist for a year or so a random google found one in a small classified circular in upstate new york. So for $150 I picked up my very own 24 tray Burg'r Tend'r. This is a hosed up and not healthy thing to do. Don't go into the rabbit hole.   
my turn in the barrel fucked around with this message at 08:08 on Apr 6, 2016 |
|
#
?
Apr 6, 2016 08:02
|
|
|
|
|
#
?
Apr 6, 2016 08:44
|
|
|
that is not a burger. That is a frog. Also, not to sound racist, but why is the bun black?
|
|
#
?
Apr 6, 2016 14:50
|
|
|
You can get black buns in Japan in Burger King , I assume squid ink or coloring is to blame.
|
|
#
?
Apr 6, 2016 17:25
|
|
|
Pubic Lair posted:
I think you mean a not at all hosed up and actually in fact very fuckin awesome thing to do.
|
|
#
?
Apr 6, 2016 17:31
|
|
|
black buns will turn your poo poo purple
|
|
#
?
Apr 7, 2016 13:12
|
|
|
KFC in Australia has the black buns ATM, and they taste slightly like charcoal.
|
|
#
?
Apr 7, 2016 13:36
|
|
|
iajanus posted:KFC in Australia has the black buns ATM, and they taste slightly like charcoal. I'm pretty sure the Japanese black buns used some sort of vegetable ash, so that's not surprising.
|
|
#
?
Apr 7, 2016 15:41
|
|
|
blacquethoven posted:black buns will turn your poo poo purple So does Publix-brand fruit loops.
|
|
#
?
Apr 7, 2016 21:08
|
|
|
Pubic Lair posted:You can make them at home using a pressure cooker and washed tuna cans but I collect weird kitchen stuff so I priced a commercial box. The restaurant 24 tray model is $600 which is a bit steep. After trolling ebay and craigslist for a year or so a random google found one in a small classified circular in upstate new york. So for $150 I picked up my very own 24 tray Burg'r Tend'r. I salute your hosed up priorities in life!  I'm glad I don't have infiinte storage, or I would buy a lot of old kitchen junk like that. Also, I never knew that the old Simpsons joke about "steamed hams" had a glimmer of truth to it.
|
|
#
?
Apr 7, 2016 21:17
|
|
|
Pubic Lair posted:Kind of an oddball burger. But a few years back on a roadtrip through Connecticut I was using yelp or tvfoodmaps to find neat pitstops and ended up in Meriden Home of The Steamed Cheeseburger. https://www.youtube.com/watch?v=Y4lnZr022M8
|
|
#
?
Apr 7, 2016 21:27
|
|
|
is there any reason that steamed burger can't be made on a normal steamer tray in a pan with a lid? unless you want to me 24 at once or whatever
|
|
#
?
Apr 7, 2016 21:59
|
|
|
Squashy Nipples posted:I salute your hosed up priorities in life! The joke has definitely been made. Some of my friends were trying to convince me to start a food truck. If so this is one of the options, GIS for more.  But they would have to also be obviously grilled.  I tend to get very weird food related stuff on ebay, craigslist and hitting garage sales and thrift stores. Luckily I have no kids and my wife is cool with my illness so I have a whole extra room besides the kitchen full of cooking stuff. I also have a garage full of stuff like a commercial hot dog roller, Nacho pump and chipwarmer, popcorn machine, propane 2 basket fryer etc.. I even have a Rare Del Monte Electric Pineapple Peeler. https://www.youtube.com/watch?v=YPx0TffCsVI This was another score it was NIB at savers for $30 when they sold for $300 in the 1990s and go for up to $600 used on ebay. https://www.youtube.com/watch?v=wCL1SkQZhGo I had tossed around the idea of making a YT channel to showcase all the weird stuff because you almost never get a manual on used stuff. Even the yard isn't safe in last week I picked up a nice Weber performer Platinum grill for $95 off CL and today I found a clearance 18.5" Weber Smokey Mountain at Walmart for $199. Back to steamed burgers they are a very offbeat regional thing. From what I have read most home users use washed out tuna cans because if you just use a basket it limits the amount of cheese and doesn't let the burgers cook in their grease. Ideally the end product should resemble a moist meaty slice of meatloaf smothered in sharp cheese covered in mustard and onions in a soft kaiser to soak up the juices that squeezed out of the meat. Cooks country recipe is pretty spot on if you add cans to cook the meat and cheese. quote:Connecticut Steamed Cheeseburgers For more info on steamed hams watch this https://www.youtube.com/watch?v=YpK0z0_WzOI&t=431s It's the Burger Documentary that brought Ted's into the spotlight and started to get out of towners to try them. The whole documentary is worth a watch especially Solly's Grill in Milwaukee, WI which is another place I have visited. https://www.youtube.com/watch?v=YpK0z0_WzOI&t=1054s Just don't start watching unless you have an hour to blow. my turn in the barrel fucked around with this message at 01:56 on Apr 8, 2016 |
|
#
?
Apr 8, 2016 01:53
|
|
|
Pubic Lair posted:I had tossed around the idea of making a YT channel to showcase all the weird stuff because you almost never get a manual on used stuff. I live somewhat nearby, have lots of video equipment and am intrigued by your crazy food equipment.
|
|
#
?
Apr 9, 2016 00:29
|
|
|
charliebravo77 posted:I live somewhat nearby, have lots of video equipment and am intrigued by your crazy food equipment. I think we met at an article II shoot a few years back? More an issue of finding the time and motivation than anything. And the problem with filming food is unless you want to throw it away you end up with way too much if you film more than one video.
|
|
#
?
Apr 9, 2016 11:49
|
|
|
Pubic Lair posted:And the problem with filming food is unless you want to throw it away you end up with way too much if you film more than one video. You're not hiring enough grips and electrics on your shoots if you have leftover food.
|
|
#
?
Apr 9, 2016 15:33
|
|
|
Well the videos I posted I shot myself so that explains the leftovers. Will barter food for camera operator.
|
|
#
?
Apr 9, 2016 16:51
|
|
|
Pubic Lair posted:Well the videos I posted I shot myself so that explains the leftovers. Will barter food for camera operator. I've shot loads of food porn for various things, I'm your man. Will operate for good eats.
|
|
#
?
Apr 9, 2016 16:56
|
|
|
Pubic Lair posted:Well the videos I posted I shot myself so that explains the leftovers. Will barter food for camera operator. Sold.
|
|
#
?
Apr 10, 2016 02:24
|
|
|
|
| # ? May 17, 2024 22:10 |
|
|
Pubic Lair posted:
Everything in this post is total pro click zone.
|
|
#
?
Apr 10, 2016 18:20
|
|
