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I barely saw the slaw! A pity, the potaters certainly have the look of being extremely tasty but I can see how it wouldn't stack up
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Jun 4, 2022 17:00
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 Had a lot of spare bacon to use up
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Jun 5, 2022 11:17
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Pre footy feed
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Jun 12, 2022 02:58
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iajanus posted:Pre footy feed
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Jun 12, 2022 03:10
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I feel like I keep posting the same thing over and over but I do not feel compelled to stop. 
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Jun 12, 2022 21:24
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 Here's a Havarti double smash burger, lettuce, tomato on a homemade Hawaiian bun that I made this past Friday.
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Jun 13, 2022 19:42
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I didn’t make it, but holy poo poo: Roasted garlic aioli, garlic chipotle cheese, tomato jam. This spot, for anyone local.
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Jun 13, 2022 22:32
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beerinator posted:
Straight fire. Any chance you’d share the bun recipe?
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Jun 13, 2022 22:37
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ogopogo posted:Straight fire. Any chance you’d share the bun recipe? Thanks! Yeah, it's one I've been working on. It's here: https://boundedbybuns.com/recipes/r/hawaiian-sweet-sandwich-buns
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Jun 14, 2022 01:50
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Jun 18, 2022 06:07
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Friday lunch means burgs. Today was a brisket and blue cheese with reaper wings on the side. 
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Jun 18, 2022 07:03
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WTF
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Jun 19, 2022 00:39
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I love this, lacy crispy simplicity.
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Jun 19, 2022 06:45
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iajanus posted:Friday lunch means burgs. Today was a brisket and blue cheese with reaper wings on the side. Yessss…ultra hot with burgs is awesome
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Jun 19, 2022 23:08
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I’m generally not an enormous fan of ube, but the rest of that burg looks bangin’. Would.
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Jun 22, 2022 20:22
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I'm finding a lot (a majority) of the non-big-chain burgers in Australia are just targeting peoples addiction to fat. I know fat = flavor but they aren't sourcing and grinding good quality meat, throw onto that too much cheese, too much sauce, and it seem to be just a big mess made to trigger peoples "reward pathways" and addiction to fat. 99% of the time your better off with a Whopper from HJ's. It blows me away seeing some of the patronage these places making tasteless grease burgers get, but I guess if you're targeting an addiction it makes more sense. Billy Ray Blowjob fucked around with this message at 06:20 on Jun 23, 2022 |
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Jun 23, 2022 06:14
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Billy Ray Blowjob posted:I'm finding a lot (a majority) of the non-big-chain burgers in Australia are just targeting peoples addiction to fat. I know fat = flavor but they aren't sourcing and grinding good quality meat, throw onto that too much cheese, too much sauce, and it seem to be just a big mess made to trigger peoples "reward pathways" and addiction to fat. There's a stupid number of smash burger gimmick places that have super soft buns, too much cheese and sauce and it just turns into one greasy textureless mess.I think it is more instagram able cheeze/sauce ooze rather than a fat addiction, however people are definitely less scared of fat. kfc in Australia is rebranding back to Kentucky fried chicken because people aren't scared of it like they were in the 90s.
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Jun 23, 2022 06:32
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Billy Ray Blowjob posted:
Ok I'll cede the rest of your argument because it's pretty accurate but Jesus Christ this is never the right answer
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Jun 23, 2022 07:51
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Billy Ray Blowjob posted:I'm finding a lot (a majority) of the non-big-chain burgers in Australia are just targeting peoples addiction to fat. I know fat = flavor but they aren't sourcing and grinding good quality meat, throw onto that too much cheese, too much sauce, and it seem to be just a big mess made to trigger peoples "reward pathways" and addiction to fat. Not sure where you are, but this isn't really the case in Perth. There are a tonne of independents popping up all the time, but the ones that rate are generally using the Gold Standard chuck/brisket or chuck/brisket/short rib mix. Fat content is obviously up there because if you're making smash burgers or even formed patty burgers without egg/breadcrumbs etc you need it to be north of 20% or it falls apart on the grill or tastes like cardboard. Buns are usually potato - either house-made or from a local bakery that makes good potato rolls and distributes them to butchers and Spudshed, aka the Costco of Fresh Produce. Occasionally Brioche but typically on the better end of the scale in that case. Cheese is generally hi-melt American, and I don't feel that it's overdone. The good places make their own sauces, and typically don't overdo it. There will always be try-hards that take a good thing and ruin it by pushing it too far, but that's fine, just don't eat there. I look at places like Milky Lane, which has just opened up a franchise here, and am actually doubting I will enjoy it more than any of my top 3 - but I have a thing for purity and the formula, I have an idea of how a good burger should taste, feel, and hold together. I have mates that love that place and the over the top ridiculousness of it, and it's probably because for them, going to a top-tier burger joint is a once-in-a-few-months pig-out-fetish thing.
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Jun 24, 2022 07:06
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Don Dongington posted:Not sure where you are, but this isn't really the case in Perth. There are a tonne of independents popping up all the time, but the ones that rate are generally using the Gold Standard chuck/brisket or chuck/brisket/short rib mix. Fat content is obviously up there because if you're making smash burgers or even formed patty burgers without egg/breadcrumbs etc you need it to be north of 20% or it falls apart on the grill or tastes like cardboard. Buns are usually potato - either house-made or from a local bakery that makes good potato rolls and distributes them to butchers and Spudshed, aka the Costco of Fresh Produce. Occasionally Brioche but typically on the better end of the scale in that case. Cheese is generally hi-melt American, and I don't feel that it's overdone. The good places make their own sauces, and typically don't overdo it. Milky Lane is excellent here in Brisbane, hope they're as good there too. This was my last burg there. Simple but excellent. 
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Jun 24, 2022 09:52
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Yeah I had assumed that the stuff they plaster all over social media is on the more ostentatious end of their menu. That looks solid.
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Jun 24, 2022 10:28
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I had pulled pork burgers today, and somehow managed to get it just right where the miracle whip on the bottom and the melted cheese over it (heated for a few seconds in the microwave to get it melty) prevented the bun from being soggy, while the coleslaw was just exactly the right amount of acidic to offset the pulled pork deliciousness from being soaked in its own juices after being pulled apart when coming off the grill. Overall, a huge success, that I wish I'd taken pictures of - but unfortunately, it was too delicious for me to remember.
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Jun 24, 2022 21:51
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    I'm coming to really like tossing a whole rear end slice of onion on the pan after I smash the patties, then stacking the patties on the slice of onion until it's soft.
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Jun 24, 2022 22:35
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Jesus, Miracle Whip?
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Jun 25, 2022 03:08
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a sexual elk posted:Jesus, Miracle Whip? And the thread was going so well too
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Jun 25, 2022 03:42
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a sexual elk posted:Jesus, Miracle Whip? what the gently caress man? no. Dukes or kewpie.
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Jun 25, 2022 05:09
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Sorry just flash backs of being a kid and my dumbass poor dad pulling out a tub of miracle whip for our bologna on white bread sandwiches (cause it’s the same thing!!) and having to force it down till the tub was gone, sugary chemical waste
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Jun 25, 2022 06:24
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Thank gently caress that stuff doesn't seem to exist on my continent Yet
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Jun 25, 2022 06:29
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The one thing we don't really have here that would be nice to be able to get more easily is liquid-at-room temperature cheese/queso. Yeah it's basically a petrochemical product, but every now and then a jar of tostitos jar cheese is a fun time.
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Jun 25, 2022 08:28
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Don Dongington posted:The one thing we don't really have here that would be nice to be able to get more easily is liquid-at-room temperature cheese/queso. Yeah it's basically a petrochemical product, but every now and then a jar of tostitos jar cheese is a fun time. You can make a tasty knockoff if you have sodium citrate. You can even use quality cheese for it.
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Jun 25, 2022 14:07
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Flash Gordon Ramsay posted:You can make a tasty knockoff if you have sodium citrate. You can even use quality cheese for it. Additionally, you can pour this onto a lightly oiled baking sheet and when it’s set cut it into kraft singles.
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Jun 25, 2022 17:14
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GnarlyCharlie4u posted:
Miracle whip nonsense stepped on your post but this looks fantastic
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Jun 25, 2022 17:28
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a sexual elk posted:Jesus, Miracle Whip?
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Jun 25, 2022 19:09
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I’m just confused because that doesn’t even look like miracle whip. Anyway, I would eat it.
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Jun 25, 2022 19:29
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wizardofloneliness posted:I’m just confused because that doesn’t even look like miracle whip. Anyway, I would eat it. The Miracle Whip is mentioned in BlankSystemDaemon's post, they did not provide a photograph. BlankSystemDaemon posted:I had pulled pork burgers today, and somehow managed to get it just right where the miracle whip on the bottom and the melted cheese over it (heated for a few seconds in the microwave to get it melty) prevented the bun from being soggy, while the coleslaw was just exactly the right amount of acidic to offset the pulled pork deliciousness from being soaked in its own juices after being pulled apart when coming off the grill.
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Jun 25, 2022 19:33
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Also Miracle Whip was the preferred condiment of my parents growing up, so I can't really poo-pooh it entirely, since multiple neurons in my brain fire off happy signals to this day upon tasting it.
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Jun 25, 2022 19:35
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Miracle whip is the key to the white sauce popular at Mexican places in Virginia.
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Jun 25, 2022 21:30
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I'm more triggered by calling a pulled pork sandwich a burg. This isn't pizza, there are rules.
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Jun 26, 2022 00:33
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I had a burger with a beef patty, pulled pork, and some andouille on it It was a bit much!
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Jun 26, 2022 00:48
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| # ? Jun 10, 2024 01:40 |
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Sorry for the TikTok link, but can we get one of our resident Aussies to sample these, for the sake of the thread. Outside of Perth. https://www.tiktok.com/t/ZTR1wAaCS/?k=1 https://twostacks.square.site/ Impeccable crust on these.
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Jun 26, 2022 22:26
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