The Hot Pepper said:
Okay I'll reveal a secret.
I've made brioche.
Loads of butter like you wouldn't believe.
And eggs.
Flour is almost an after thought.
But the problem I have with brioche buns is that every one that I've had on a burger at cheffy burger joints was horrible.
Crumbly and dried out.
How do you dry out brioche?
The same for ciabatta.
Way to bready and often dry.
Fact is I have sworn off cheffy burger joints period.
Chef's always want to reinvent the wheel and jack ever thang up on steroids.
To my way of thinking it never works.
Last cheffy burger joint I liked was Kenny's Burger Joint in Frisco.
http://kennysburgerjoint.com/
Joint is packed every night both lunch and dinner.
Big burgers and ciabatta buns but over the top too much.
The grilled beef was okay for that style but rather bland and the ciabatta was usually dry and just too much bread with not alot of flavor.
Individually the sum of the parts didn't add up.
To tell the truth, and flame me if you want, the truth is In-N-Out does the burger I want to eat and is far superior.
They have good grilled bacon wrapped poppers and deep fried pickles.
That is if you haven't made your own and no how they're supposed to be done.
Pooh on all that cheffy crap.
I'm done.
Rant over.
I need a hoskey.
