contest The Dual Burger Duel Afterparty!

Snack time, boursin shallot n chive cheese and merkts port wine with cracka lackin goodness
 
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grantmichaels said:
I'm going to try to find my bags of rice in the vittles vaults and take a stab at some Mexican rolls ...
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D3monic said:
wife still goes on about the carnitas rolls I made. cilantro lime rice, carnitas meat, avocado, roasted peppers and what ever else was in there. They was really good. 
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I've been wanting to make something like this for a while now 
 
I don't understand most of whats being said, but i like the idea and get the gist of it
:drooling:
 
grantmichaels said:
I didn't see Chris's here, but I saw them on FB ...

All of the people who backfill their posts with additional pics etc I haven't seen theirs yet ...

It's never new again, so I don't see it because it's not queued again unlesss they make a new reply.

I'll check them all out from the poll, though, like usual ...

In my notes I listed Mallmann's potatoes - so trying those! ...

I bought potato but let those pass since hot stuff made chips ...
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Thanks, I actually prepared this time but writing up as I went since it was over 4 days of cooking :) 
 
I'd wished I'd done that ...
 
:rofl:
 
I was over it after the cook itself ... to the extent that I wasn't able to get myself to write up the text portion I'd planned to write! ...
 
I planned to incorporate the lessons learned from the research in my write-up, but instead dropped links and left it as an exercise for the reader ...
 
Anyone who doesn't follow them and/or watch videos, is unlikely to note the subtleties ... and most won't ... and I don't blame them, because watching videos etc is time consuming AF! ...
 
I def got the chance to experience the functionality of actomyosin and management of it's creation in  handling the raw meat ...
 
The Andouille warmed in my hand some while I was peeling it, and you can see that dull, milky look in the fat in the pic ...
 
When I went to grind the beef, I was fastidious about the temperature ...
 
Chilled meat, cubed it, re-chilled it, ground it onto chilled plate, re-chilled pile, divided meat without handling it, re-chilled it ...
 
The texture of the burgers was so 'loose' - they bordered on too hard to handle, honestly ...
 
Thank God for that WilsonArt cake lifter, I used the solid spattie and it to flip them as needed, like using an upside plate if you will ...
 
At the end of the day, grinding isn't a big deal in terms of mess and clean-up, so long as you don't let the meat touch the KitchenAid itself - something I managed to succeed at this time, unlike the 1st time I home ground ...
 
Because I would like to eat med-rare burgers, personally, I will grind my own from steak ONLY going forward ...
 
You can't really feel safe about store-bought ground beef that never exceeds the 120F's, or barely into 130F's ... so I'm really glad I managed to make it not all that messy! :D
 
I re-ran the ground the 1st time I DIY ground beef, too, which was a PITA compared to plunging chunks, and I think the moving plate worked to "mix" the grinder's output without having to do that ...
 
It only took me like 5 minutes to clean the grinder, so no big deal. Now I just need to research whether or not I can restore the appearance of the stainless from Danielle having once run it through the dishwasher! :mope:
 
 
I have found that for me I must handle the fresh ground once but usually twice to assemble a burger. Only once have I tried what you did and it did not remind me enough of the burger I am used to however since I have moved to grinding most my own burgers meat now, I do prefer the loosely coupled burger.
 
You put a lot of effort into it for damn sure! 
 
I have 3 ideas that didn't make the cut due to some shady non straightforward business. 
 
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