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My favorite part of that picture is how he just tore the bag open. Just couldn't wait for that QP
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Apr 17, 2016 21:11
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Manslaughter posted:Jesus you mauled that bag e: also, before today I did not know that McD's will add bacon to a double QP for a buck. Fenrir fucked around with this message at 22:13 on Apr 17, 2016 |
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Apr 17, 2016 21:57
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Burged pretty hard tonight. Double smash burger with provolone and sharp cheddar, and caramelized onions. 
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Apr 18, 2016 01:48
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Flash Gordon Ramsay posted:Burged pretty hard tonight. Double smash burger with provolone and sharp cheddar, and caramelized onions. Beautiful 
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Apr 18, 2016 02:01
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Went to sweden and had a burger. Well this is my fiances burger, I had a double cheeseburger, no pics. It was pretty good, medium rare patties.
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Apr 18, 2016 06:15
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Apr 19, 2016 01:14
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good god man
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Apr 19, 2016 01:22
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this is a large trout. new name. had a backlog I needed to purge
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Apr 19, 2016 01:23
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 So hard right now
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Apr 19, 2016 01:24
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Did you just do a tour de burgs?
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Apr 19, 2016 01:24
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yea i had a backstory for all of them but that poo poo would have taken forever. i know the first one was from japan
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Apr 19, 2016 01:31
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Yeah lets have more of that please.
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Apr 19, 2016 01:31
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My favorite thing to do is to go into this thread and make my friends super hungry by PMing them links from the various image dumps. So thank you, friend.
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Apr 19, 2016 02:51
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sweet baby jesus those are some tasty burgs
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Apr 19, 2016 04:34
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Philip Rivers posted:The real reason you salt pasta isn't really about flavor or texture. That's the most bs thing I've ever heard. Salt crystals dissolve and nucleation take place at the surface of the pot not in it. Else wise the pasta itself provides plenty enough surface for that. Salt is for flavor. Not temperature, not loving bubbles. Flavor.
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Apr 19, 2016 05:03
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You're supposed to throw a dash in right when you put the pasta in the pot because the salt crystals act as points for nucleation and keep the water at a boil.
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Jesus gently caress those burgs I want literally all of those burgs
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Apr 19, 2016 21:44
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ah yeah trout postin'
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Apr 19, 2016 21:54
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but wait, there's more!              
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Apr 20, 2016 03:01
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just remember that all burgs are beautiful. even the ugly ones
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Apr 20, 2016 03:03
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i ate a hamburger steak for lunch that counts, right? 
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Apr 20, 2016 03:29
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This is disconcerting
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Apr 20, 2016 03:34
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i would destroy that (with my mouth)
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Apr 20, 2016 04:33
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I am so jealous of you, but at the same time, so very concerned for your health after consuming all of those.
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Apr 20, 2016 15:37
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I misunderstood an earlier post. these aren't all my burgs. the tour de burg was mostly internet based. god no. I'd be dead
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Apr 20, 2016 16:06
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That is a godamned work of art.
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Apr 20, 2016 18:59
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GET MY BELT SON posted:I misunderstood an earlier post. these aren't all my burgs. the tour de burg was mostly internet based. god no. I'd be dead I am somewhat disappointed, you were my internet hero. But you still do the lord's work.
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Apr 20, 2016 19:25
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Philip Rivers posted:This is disconcerting It's like the bloody mary of burgs. Just keep sticking poo poo on top of it until it transcends any one "meal."
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Apr 21, 2016 00:55
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                    comedy option 
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Apr 23, 2016 00:47
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GET MY BELT SON posted:comedy option Would.
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Apr 23, 2016 02:47
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Burgin' at the Garden State Ale House in New Brunswick NJ. Please excuse my greasy and disgusting paw, I am a goon after all. Got the Das Burger which consists of (in cross-sectional order): - Potato bun - Spicy Chipotle Aioli - Applewood smoked bacon - an onion ring or two - A fried egg - Pork Roll (Taylor Ham if you are a dork) - a large puck of Gouda, fried - Medium Rare gently caress Beef for manly loving. - pickles, onions, tomato, accoutrements. Upgraded to onion rings over fries and was not disappointed.  
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Apr 24, 2016 13:30
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you can never go wrong with a puck of gouda
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Apr 24, 2016 14:41
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That looks fantastic.
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Apr 24, 2016 15:31
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Oh man. There's a Garden State Ale House up near me. I've not eaten there yet but Now I am rethinking this
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Apr 24, 2016 16:56
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I am so loving jealous of your American burg options
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Apr 25, 2016 08:02
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 Martin's potato roll, mayo, romaine, american cheese, 5 oz. patty, red onion, whole grain mustard. It was simple and pretty dank.
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Apr 25, 2016 15:39
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I love your grandmother's plates
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Apr 25, 2016 16:20
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Gramgram says thank you and hopes you're doing well and that the rash cleared up
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Apr 25, 2016 16:46
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your burg looks amazing btw
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Apr 25, 2016 19:44
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I'm gonna be honest, I just like the garbage burgers at Mcdonalds. They are better than burger king at least (though neither of them can hold a candle to my dads best burgers). btw I'm not saying the burgers in this thread don't look good, they just seem like too much effort for not enough gain. you can get over 80% of the quality for under 20% of the effort. Thinking about it, what would one say is the most essential things to get a quality burger. I figure grilled from groundbeef, but with a bit of pink inside gets a lot of the effect of a good burger. thechosenone fucked around with this message at 17:12 on Apr 27, 2016 |
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Apr 27, 2016 17:09
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thechosenone posted:Thinking about it, what would one say is the most essential things to get a quality burger. I figure grilled from groundbeef, but with a bit of pink inside gets a lot of the effect of a good burger. 1) Cast iron 2) (proceeding from 1) great browned crust. Applies universally to pub burger or smash burger, and any burg without the contrast of excellent browned crust plus juicy interior is just going to be a sad sack of poo poo.
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Apr 27, 2016 17:18
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