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His Divine Shadow posted:Made it last night and it was great. No pics. It was tricky though, easy to burn the onions.
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Aug 11, 2022 11:55
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Breakfast burger time
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Aug 13, 2022 01:58
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iajanus posted:Breakfast burger time Holy loving poo poo!! ..is what my wife heard me shout just now
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Aug 13, 2022 02:04
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fuckkkkk. grilled bread cheese on a burger is next level. bacon jam. rashers. onion rings. are those bonito flakes? what the gently caress?
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Aug 13, 2022 03:21
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Parmesan I think, and there’s halloumi. Don’t actually see a patty in there, but I’m sure it’s there somewhere.
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Aug 13, 2022 08:46
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even if there isn't that's still a lot of delicious stuff on a bun.
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Aug 13, 2022 12:30
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iajanus posted:Breakfast burger time God loving drat
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Aug 13, 2022 12:31
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Yeah, the flakes were parmesan, and there was a pattie hiding in there too. The rest was bacon, halloumi, a soft fried egg, chicken salt hash brown, sauerkraut, jalapeno and bell pepper jam, on a toasted milk bun topped with onion rings. Was delicious (especially with a side of chilli dusted fries) but lol I didn't need to eat anything else for like eight hours.
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Aug 13, 2022 15:12
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Quick Midwest trip, so I had to indulge.
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Aug 19, 2022 05:37
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The two posts on this page are a great capture of all that is burger. Every element of each is the total opposite of the other, but their both utterly perfect in their own ways.
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Aug 19, 2022 12:28
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iajanus posted:Breakfast burger time Good loving lord
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Aug 19, 2022 23:14
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Burg truly is life
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Aug 20, 2022 00:07
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I'd hit it
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Aug 20, 2022 01:05
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Moey posted:Quick Midwest trip, so I had to indulge. All burgs are good burgs, but if the burg wars do come, sign me up for this style’s army.
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Aug 20, 2022 01:23
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 Keep it simple
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Aug 20, 2022 02:10
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I'd hit it
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Aug 20, 2022 02:31
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Your offering apPeases the burger gods.
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Aug 20, 2022 03:49
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I relish in my service to them
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Aug 20, 2022 03:56
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Sep 2, 2022 21:54
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Basic b+c burg from the local takeaway 
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Sep 3, 2022 05:43
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I burged tonight. Went with a double. It was a good night.
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Sep 3, 2022 07:06
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 Patty melt. Never had one, figured I'd make one. Sourdough, both emmental and processed cheese, caramelised onions.
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Sep 22, 2022 15:41
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Sir Sidney Poitier posted:
You have done good, sir.
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Sep 22, 2022 18:45
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Sir Sidney Poitier posted:
nice
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Sep 23, 2022 05:25
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  Have started grinding my own beef from brisket trimmings to justify cooking brisket and God drat they're the tastiest burgers. I'm also left with lots more fat from the trimmings that I render down into tallow to cook the burgers and other things in. 
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Sep 24, 2022 14:57
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Sir Sidney Poitier posted:Patty melt. Never had one, figured I'd make one. I just came back from a seven-day military excercise, feeding anywhere between 400 and 1500 calories per day in between some pretty loving heavy work in surprisingly cold weather, and 24 hours, one medium pizza, two huge bowls of mum's beef rib and vegetable soup, and one double large filet-o-fish menu later I am still loving ravenous. Anyways, anyone remember that article called "America, your food is so gay"" in Lucky Peach magazine (RIP in pisces)? There was this passage in it, along with this post above, that kept haunting me throughout the day: quote:Pat and Lou did cocktail hour nightly from a pair of velour bucket chairs, in their beam-ceilinged, ranch-style canyon house overlooking masses of scarlet and purple irises under the oaks. They put on matching poplin jumpsuits and corduroy house moccasins to sip Gibsons, tossing nuts to Kurt, their sleek miniature schnauzer, from fingers studded with big-jeweled cocktail rings. On nights when my parents would go to the Iron Gate restaurant for shrimp scampi and saltimbocca, they dropped us boys off at Pat and Lou’s for babysitting. Lou, you got a raw deal, and I gotta say, I've been thinking about you time and again. This one's for you. And me. I'm making patty melts tonight, for the first time, and I'm making the gayest loving patty melts you whores have laid your misty eyes on. I don't have sourdough. Bitch, we're eating brioche. Gorgonzola instead of roquefort, because A. it's what I got in Sweden last night when I went to the border to pick up my cat from my parents and B. none of your business, sugarspoon.  The  impasto looks loving amazing. I crumbled the cheese into rather big pieces, wisely determining that this would be optimal for "salt-crustiness" and general appearance. I licked the spoon, rendering a nice sampler of caramelized onions, GP and 'zola, and I could eat just that poo poo alone.  But we got bigger burgs to fry.  Swiss cheese on the bottom, because this is a patty melt, goddammit. How much sizzling gorgonzola have you had in your life, you plebeians?  Button mushrooms on top. I'm taking this as far as I can.  The Sandwich Grip. And my hairy bear arms.  Oh my face-loving GOD  Remaining diligent to the article, I managed to complete one and a half. And now I am dead. Somebody take care of my cat before he eats my corpse; it is far too cholesterol-and-salt-ridden now to be good for him. 
Force de Fappe fucked around with this message at 20:39 on Sep 24, 2022 |
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Sep 24, 2022 20:35
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Well drat
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Sep 24, 2022 20:44
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blarzgh posted:
Hell yeah, I need to do this more
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Sep 24, 2022 22:10
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Phil Moscowitz posted:Hell yeah, I need to do this more Why are u following me
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Sep 24, 2022 23:59
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 Classic burger et tots at the dining room table that irreperably became a kid's craft table
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Sep 25, 2022 00:17
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Honestly since I started grinding my own burger mix I've not even thought twice about store bought or pre-made patties. The best part is being able to mess around with different ratios and cuts. I've settled on the classic brisket/chuck/short rib combo, but I've done both chuck and brisket alone, both, both with bacon - and I've found as long as you hit that golden ratio of fat (20-25 for formed/thicc patties, 25-30 for smash) it's always better than what you're getting from the supermarket or butchers.
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Sep 25, 2022 05:29
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Brawnfire posted:
I classic burg'd today too. Not pictured is the one with tomato, and I ran out before I could make the three I took a picture of. 
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Sep 25, 2022 06:30
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Force de Fappe posted:Bitch, we're eating brioche. This looks amazing, and thanks for posting that article!
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Sep 25, 2022 06:39
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So much good poo poo on this page, getting me in that burgin mood.
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Sep 25, 2022 06:43
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 chicken cheeseburger tonight
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Sep 26, 2022 05:28
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Empty fridge so it's burger night
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Sep 27, 2022 11:34
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Tried making my own burg buns this week
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Sep 30, 2022 19:22
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that's a nice bun, hun
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Sep 30, 2022 19:39
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I'm hooked and I can't stop staring Oh baby
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Sep 30, 2022 19:47
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| # ? Jun 10, 2024 01:44 |
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 Simple burger. Leftovers from a cookout at work.
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Oct 1, 2022 04:13
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