food Burgers? Hell Yeah!!
- Thread starter texas blues
- Start date
Had a burger for linner today. A place in town we really like called hamburgerseria (assume owners serian?) The meat has a really great taste and buns always taste fresh. I usually get the ohare burger, which is a dumb name for mushrooms and swiss. They serve a "burger sauce" that from what i've been able to deduce is a mayo with mustard and horseraddish. Tastes pretty good, especially with a basket of fries.
Only a touch of ketchup, catsup? Added. No mustard because I absolutly loath mustard, I also loath mayo (I'd rather barf on my burger and eat it!.
Yes, I also hate bloody meat and love medium-well!!!
Go ahead and grill me, but that's hows I love it and it was damn tasty :-).
BTW... You guys make awesome food! Aaaaannnddd, texas blues.. you are a riot! Reading all your posts make me laugh my starhole off!!! Hahaha keep it up sir!
Yes, I also hate bloody meat and love medium-well!!!
Go ahead and grill me, but that's hows I love it and it was damn tasty :-).
BTW... You guys make awesome food! Aaaaannnddd, texas blues.. you are a riot! Reading all your posts make me laugh my starhole off!!! Hahaha keep it up sir!
Oh, and yes I ate on my coffee table.. No foo foo dinner tables when you really wanna eat and watch TV.
D3monic said:
Seafood joint in Clearwater, FL, Crabby Bill's, makes an awesome sauce with mayo, mustard, and horseradish for their crab cakes and grouper sammich's.
My riff on it is heavy on the horseradish.
That sheeit keeps rockin' in the free world!
Thank you Mr kool aid man!!! Hot pepper owner I'm guessing. I could of used you bustin' through my wall too cool off my mouth region instead of stupid sprite!! Hahahaha. Ooooooooo yyyyeeeeaaaaahhhhhh....The Hot Pepper said:Nice 1st post.
You sir are a smart man! :-)D3monic said:
I prefer medium well myself. Nothing makes me more nauseous than bleeding burgers. I mean those processing places are so gross and to think of what all has gone on in and around that meat makes me want it cooked really good.
that depends on who's butchering ...
Get to know your meat cutter.
There's more than a'plenty marketing and industry juju when it comes beef and pork.
Most guys at meat counters will tell you the truth about sourcing and what's going on rather than sell the company/party line.
If you're nice.
Myself, I just go and pick out a nice chuck roast and grind it myself.
Smashed style with onions and a bun only.
Best burger I ever ate.
True story.
There's more than a'plenty marketing and industry juju when it comes beef and pork.
Most guys at meat counters will tell you the truth about sourcing and what's going on rather than sell the company/party line.
If you're nice.
Myself, I just go and pick out a nice chuck roast and grind it myself.
Smashed style with onions and a bun only.
Best burger I ever ate.
True story.
I get a grind of 1/2 chuck, 1/4 round, 1/4 short-rib ... not too different, really!
grantmichaels said:
Why bother with the round?
Round is lean as hell.
Like sirloin.
Why would you mix fatty cuts (that make it taste good!) like chuck or short rib with a leaner cut?
That makes no sense to me.
Sirloin, and round, whether top or bottom, to me is irony, minerally, and much less tender than chuck/shoulder.
And lean as hell.
If you're using chuck and/or short rib for your burger, you're already sinning healthwise sorta' speak.
Why sin upon that sin by adding sirloin?
Sirloin and all lean cuts have no place in burgers IMO.
And furthermore....
If I was a regular meat/steak/roast guy....which these days I am not...
Sirloin, no matter top or bottom, is the last cut I would eat.
If I'm gonna'sin...
Gimme' a bigass ribeye with all the fat and all the flavor.
I like the beef flavor that comes from that cut ... grew up on it.
Which cut?grantmichaels said:
"london broil"
grantmichaels said:
London Broil.
I loathe that term.
London Broil is an entree and always flank.
Usually marinated over night, seared, and finished in the oven most often to medium rare.
Then cut thin on a bias and served with an au jus and horseradish.
Marketing guys got the idea that if they labeled round as London Broil they could sell it better.
Round and flank are world's apart texture and flavor wise.
I'd slap the waiter and the cook that served me round over flank for London Broil.
That'd be no less sinful than using sirloin and calling it fajitas.
But si senor.
There are bastiges out there that do that too.
Tell me about wagyu in the US now. 