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Ground a fresh batch so I had to sample!
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Jul 19, 2020 06:05
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SAMPLE ANOTHER.
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Jul 19, 2020 06:15
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Oh yes that browning
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Jul 19, 2020 16:07
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A burg was made Beef Cheddar Iceberg Mustard Spanish onion Tomato Dill pickle Birds eye chillies Mayo toasted bun
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Jul 20, 2020 12:09
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I made a burgmonster and ate it. It was pretty good! e: that's not a failed bite, just buns spaced out wrong so they grow into each other  ee: also thanks for that awesome beet root relish recipe! delicious! tuo fucked around with this message at 14:58 on Jul 20, 2020 |
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Jul 20, 2020 14:22
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I’m visiting my hometown this weekend and my nephews requested “the best hamburgers in the world”. I’ll post pics as I go along, here’s the meat before it’s pre-grinding chill in the freezer:  The big bit is 60 day chuck, the small bit is 100 day brisket, dry aged from Dexter cows.edit:  grindy grindy.
Torquemada fucked around with this message at 13:49 on Jul 23, 2020 |
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Jul 23, 2020 12:02
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Oh poo poo
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Jul 23, 2020 18:25
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Don’t stop, I’m close.
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Jul 23, 2020 18:58
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So good.
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Jul 24, 2020 02:06
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Goddamn I can only get so hard
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Jul 24, 2020 11:14
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I have a problem. I make a burg with full intention of taking a picture and sharing it here. But when I complete the burger my hands move on their own and immediately stuff it in my mouth. It happens every time. Smash burger, grill burger, cheese, bacon...doesn’t matter. I can’t help myself. Am I wrong? Should I resist these carnal urges and take a picture to share with strangers on the internet? Or is this normal? I don’t think I can control it.
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Jul 24, 2020 14:19
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I would have a pic every few posts if I could control my ravenous hungers
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Jul 24, 2020 14:27
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Phil Moscowitz posted:I have a problem. I make a burg with full intention of taking a picture and sharing it here.   You cannot control the inevitable. Submit to the burg. The burg is life.
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Jul 24, 2020 15:45
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Phil Moscowitz posted:I have a problem. I make a burg with full intention of taking a picture and sharing it here.
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Jul 24, 2020 19:31
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My buddy gave me his Blackstone for my birthday a couple months ago (he tried to sell it to me a couple weeks prior, and then just gave it to me because he needed the garage space lmao). I finally got around to reseasoning it today, and then made some dry-aged smashburgers with ground beef from Porter Road. This is the only picture I got because once the burgers were assembled, they mysteriously vanished.
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Jul 27, 2020 02:20
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Shroomie posted:This is the only picture I got because once the burgers were assembled, they mysteriously vanished. 
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Jul 27, 2020 11:44
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Bacon cheddar burgs from the 'co. 
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Jul 28, 2020 02:32
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A burg from the other day, not a great pic but it is a pic at least   Also leftovers next day with honestly a better bun. 
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Jul 28, 2020 02:56
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Hungry Jacks here is skirting copyright laws with their new Big Jack and Mega Jack burgers. Went with the Mega to get the value in Was decent and very large, but nothing special.
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Jul 28, 2020 12:31
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Looks like a Big Mick to me, except for the seeds
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Jul 28, 2020 13:08
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Torquemada posted:I’m visiting my hometown this weekend and my nephews requested “the best hamburgers in the world”. I’ll post pics as I go along, here’s the meat before it’s pre-grinding chill in the freezer: Excuse me, I was promised more pics of said best burgers in the world.
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Jul 29, 2020 21:19
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 guac made in a molcajete, cheddar and smoked bacon (sorry for the delay!)
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Jul 29, 2020 22:42
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I made a quick pair of lunchburgers.
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Jul 30, 2020 12:50
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Excellent smash technique 
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Jul 30, 2020 12:57
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 Bread butter pickle, lettuce, bacon cheeseburger w/ mustard bbq sauce glaze, jalapeno-banana-hot cherry relish, slivered onion, ketchup, homemade onion roll.
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Aug 3, 2020 00:23
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toplitzin posted:
This is magnificent.
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Aug 3, 2020 01:15
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toplitzin posted:jalapeno-banana-hot cherry relish desire to know more intensifies
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Aug 3, 2020 06:34
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aejix posted:desire to know more intensifies Open fridge, pull out the jar of banana peppers, the jar of hot cherry peppers, half a shallot, a fresh jalapeno, and a pat of butter. Toss the butter in the pan over medium high heat. Dice all the peppers and alliums. Toss into the butter with a shake of crushed red peppers. Fry til crispy/done-ness level is reached.
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Aug 3, 2020 12:38
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Had a pub burger today, was seriously good though kind of a pain to eat civilisedly. The onion rings were also basically perfect. Family wanted a get together when they were still no covid cases in the state (we've been clean for a couple of months, but given even NZ has had a new outbreak we're all a bit pessimistic about that lasting). 
A Sometimes Food fucked around with this message at 15:08 on Aug 13, 2020 |
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Aug 13, 2020 15:05
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Had a massive gap in my work day so tried outa little burger bar I found Tried their "Chilli F#@king Hot"burger and chips with a couple of beers. Very tasty.    
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Aug 14, 2020 03:36
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I do have a question, why is it often in Aussie or Europe when they have bacon it is the floppy kind vs the crispy pork belly? Same thing for Canada I suppose Canadian Bacon,
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Aug 14, 2020 19:13
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Gatts posted:I do have a question, why is it often in Aussie or Europe when they have bacon it is the floppy kind vs the crispy pork belly? Same thing for Canada I suppose Canadian Bacon, Source: Half-remembered conversation with a butcher when helping slaughter and butcher from when I was little, plus I'm from  What's typically called bacon in America is normally referred to as 'flæsk' in Danish, and is served in much thicker slices with potatoes topped with white sauce plus parsley and pickled beets on the side.
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Aug 14, 2020 20:19
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They’re just different ends of one piece, in reality. In the UK we have ‘streaky bacon’, which is the standard US rasher style, ‘back bacon’ which includes the round meaty section of the loin and the first few inches of costal fat, and slightly more old fashioned ‘middle bacon’ which is the whole thing in one very long strip.
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Aug 14, 2020 22:01
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Gatts posted:I do have a question, why is it often in Aussie or Europe when they have bacon it is the floppy kind vs the crispy pork belly? Same thing for Canada I suppose Canadian Bacon, It's as simple as the fact that many regions call different cuts of pork "bacon" and then every other type gets an adjective to differentiate it. Whatever the people there grew up with is the normal kind to them.
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Aug 14, 2020 22:08
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iajanus posted:Whatever the people there grew up with is the normal kind to them. Maybe but the best kind of bacon is from the belly. "Rashers" and Canadian bacon don't make sense to me. There's no fat in Canadian bacon/Rashers, it's just the lean end of the loin.
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Aug 15, 2020 05:26
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GnarlyCharlie4u posted:Maybe but the best kind of bacon is from the belly. I guess I should say thanks for reinforcing my point? Again, people tend to think whatever the local version is is superior (which is pretty normal for totally subjective things). This isn't unusual.
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Aug 15, 2020 06:03
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drat you all now I'm craving bacon.
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Aug 15, 2020 11:27
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C-Bangin' it 
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Vestre Bådelaug, a harbor complex in Aalborg, has a restaurant attached which serves a pork sandwich:
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Aug 15, 2020 13:57
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 Sweet Hot burger from Turtle Shack Cafe in Flagler Beach, FL. Why did I go for the 12oz (!) patty instead of the 6oz? Was it a mistake? I blacked out from the meat sweats immediately afterward, so I guess we'll never know.
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Aug 15, 2020 14:39
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Has anyone been to Flame Trees Burger Bar in Ferntree Gully, Melbourne? I just moved to the area and wondering if it's worth spending my hard-earned burger dollars there. The reviews seem to be good but I've had some pretty lovely burgers from places that got good reviews.
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Aug 15, 2020 14:43
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