The Hot Pepper said:
For true that is mon.
I did that.
I stomped on 'dat lettuce for da' people's and da' iree nation's.
food Burgers? Hell Yeah!!
- Thread starter texas blues
- Start date
For true that is mon.
I did that.
I stomped on 'dat lettuce for da' people's and da' iree nation's.
Scoville DeVille said:I can't hear you over the LACK OF PICTURES!!!!!!
lol nah it hasn't been made yet, just something that's still in the blueprint phase. I may or may not make it this week, right now I'm craving some hot bumhole eroding hot wings. I'm thinking of whipping up some for Wednesday's new episode of Deadliest Catch after work.
Ofcourse, there is nothing stopping me from drinking excessively in moderation multiple times this week and getting my chefs hat on
Stay tuned....Now I just need a name for my burger proposal. I'm thinking, "The Greenie Annihilator".
Chile Juju said:FO - your burgers gave me such a craving, that I had (homemade) burgers 3 times last week!!!!!!!!!!!!
yea, yea, yea....no pics, but it DID happen!!! They got et before the camera came out!
Plus, they had lots o'lettuce on them, and I didn't want a TB ass-whoopin'!
Why thank you! Just be careful with that lettuce, remember, vegetables are to be consumed only in moderation.
Dan I love looooong time ever 'thang about that burger except the bun.
Looks like a brioche or pretzel bun and looks dry.
The rest of the 'thang looks oozy goozy goodness!
Looks like a brioche or pretzel bun and looks dry.
The rest of the 'thang looks oozy goozy goodness!
Please tell me you've left me some! I just ate dinner not 10 minutes ago, and now I am hungry again.
'Taint dry. You ain't got no good source for brioche if yours is dry. Or dense either. Soft. The crumb is rich from butter and eggs. Without that it would be dry and dense. Gotta get it fresh.
Briosche is my fave burger bun. And you say that every time.
I'll post another soon.
Like the animal sauce?
Smoked cheddar too.
And pickles and jals.
And whiskey onions.
Like how I posted one thought per line like you?
Briosche is my fave burger bun. And you say that every time.
I'll post another soon.
Like the animal sauce?
Smoked cheddar too.
And pickles and jals.
And whiskey onions.
Like how I posted one thought per line like you?
You had me at the melty smoked cheddar and whiskey onions!!!!!!! 
Good:
Fresh fluffy brioche bun. Light airy, buttery and eggy with some sweetness.
Pickles n japs for the crunch and a bit of sourness
Translucent onions with some nice caramelisation
Gooey runny smoked cheddar
Loose patty with nice char and hints of pink.
Patty has been rested so no juices soaking into the bottom bun
Bad:
I don't have one and I want one for lunch instead of what I already am cooking
Did you butter the buns? Looks like it.
Fresh fluffy brioche bun. Light airy, buttery and eggy with some sweetness.
Pickles n japs for the crunch and a bit of sourness
Translucent onions with some nice caramelisation
Gooey runny smoked cheddar
Loose patty with nice char and hints of pink.
Patty has been rested so no juices soaking into the bottom bun
Bad:
I don't have one and I want one for lunch instead of what I already am cooking
Did you butter the buns? Looks like it.
Yes yes yes yes yes and yes.
Funny you mention rested patty, yeah, the red soaked bottom bun, to me, is a turn off. But also cook at high heat and the juices run clear.
No, on the last one. Just lightly toasted to create a seal on the bun.
I'm actually cooking burgers again tonight. I may get pics! May not. We'll see.
Funny you mention rested patty, yeah, the red soaked bottom bun, to me, is a turn off. But also cook at high heat and the juices run clear.
No, on the last one. Just lightly toasted to create a seal on the bun.
I'm actually cooking burgers again tonight. I may get pics! May not. We'll see.
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View attachment 7416
Pure venison or a mix with pork?
BOI-GA!
This word combination has been traced back 17,000 years to the Neolithic age to a tribe of people known as killers of the shelled slimy plant eaters.
They were hunters of giant beasts and growers of the beericus batterini plant and many others to boot.
This is a faithful reproduction of one of their signature dishes. Sadly I can't use woolly mammoth, so I had to go with good old cow. I did duct tape some tusks to it before hand so it's all good.
And here we can see a toasted bun with melted Gouda cheese with a light packed patty of simulated mammoth topped with another slice of Gouda and topped with 20 minute butter fried onion and mini bacon rashers. While lurking in the backgorund is the elusive top bun. It's lightly toasted and covered with a simple sauce of mustard, sriracha and finely sliced dill pickles.
This tribe of lost people must have stuffed themselves silly when mammoth was plentyful. It's such a shame that they all died from heart related disease. But their legacy is one of tasty awesomeness!
This word combination has been traced back 17,000 years to the Neolithic age to a tribe of people known as killers of the shelled slimy plant eaters.
They were hunters of giant beasts and growers of the beericus batterini plant and many others to boot.
This is a faithful reproduction of one of their signature dishes. Sadly I can't use woolly mammoth, so I had to go with good old cow. I did duct tape some tusks to it before hand so it's all good.
And here we can see a toasted bun with melted Gouda cheese with a light packed patty of simulated mammoth topped with another slice of Gouda and topped with 20 minute butter fried onion and mini bacon rashers. While lurking in the backgorund is the elusive top bun. It's lightly toasted and covered with a simple sauce of mustard, sriracha and finely sliced dill pickles.
This tribe of lost people must have stuffed themselves silly when mammoth was plentyful. It's such a shame that they all died from heart related disease. But their legacy is one of tasty awesomeness!
