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Colostomy Bag posted:My god, you win. I highly recommend anyone going through Chicago to go by this place. I think this burger was $11 and worth every penny.
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Nov 21, 2017 17:12
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Random Hero posted:I highly recommend anyone going through Chicago to go by this place. I think this burger was $11 and worth every penny.  I can't even get a Five guys burger for $11 That's loving fantastic.
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Nov 21, 2017 18:32
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If you're in Chicago and you want an entirely different burger experience than the Au Cheval burger, go to Redhot Ranch (two locations). Get the RHR Double w/fries. It's less than 6 bucks. You'll thank me later. 
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Nov 21, 2017 20:35
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Grandmother of Five posted:I achieved perfect eggs earlier, but could not find the thread for it, but they were fried eggs for burgers, so here it go. Congratulations on tasty eggs
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Nov 21, 2017 22:11
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My bf when eating this says he will marry (not proposal btw, just compliment, no need to congratulate 
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So fancy. How much do they get for that?
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Nov 21, 2017 22:28
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I did some burning of my own tonight, based on a goon’s recipe. http://imgur.com/Qf4p7oz
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Nov 22, 2017 03:23
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Bob Morales posted:So fancy. How much do they get for that? $11 as mentioned above
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Nov 22, 2017 04:28
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Grandmother of Five posted:I achieved perfect eggs earlier, but could not find the thread for it, but they were fried eggs for burgers, so here it go. Please make a thread and post all about your cooking. This is the best thing I have read in a long time. I had Hamburger Habit today for lunch. Did not burg. Had the Albacore. It was fishy. I need to eat less beef but my soul died a little.
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Nov 22, 2017 07:30
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atothesquiz posted:$11 as mentioned above To be fair, I do think the base cheeseburger was $11 and then I'm sure they got me for the bacon and egg but still < $15.
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Nov 22, 2017 14:02
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XxGirlKisserxX posted:Please everyone post their favorite methods for cooking burgers please. Please be descriptive Smashburg: 1. Put a pan on the stove, med-high to high heat (mine has the option of a second burner ring on the outside, I don’t use it) 2. Take some meat, make two lumps about the size of a golf ball. Smash them with a wet spatula on a cutting board. They should be about five inches wide maybe? Remember they will shrink a lot. If they look like they might fall apart when you pick them up then you have it right 3. Smear a tiny amount of mayo on both halves of a bun, this will keep the bun dry when you put the burg on it later. If it’s a thick bun, smash it a bit before adding mayo 4. Put the burgs in the pan when it’s hot 5. Wait about 2-3 minutes, then flip and put a slice of cheese on one. I tear off the corners and put it on the other burg so not too much spills into the pan but some will anyway, most of the time 6. Put the bun in a toaster right before/after flipping 7. Wait another 2 and then put them on the bun 8. I like to let it sit for a few minutes at this point to make it hold together a little better, but it’s not a big deal and you can eat it immediately Result: 
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Nov 22, 2017 19:31
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Lookin' good there, burguista.
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Nov 22, 2017 20:28
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Brazilian burger with a hamburger patty, steak, chicken, ham, egg, bacon, mozzarella, lettuce, tomato, & potato sticks.
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Nov 22, 2017 20:58
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Can someone compare and contrast In-N-Out with Culvers?
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Nov 22, 2017 21:51
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C-Bangin' it 
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the littlest prince posted:Smashburg: Would I be correct in saying those patties would be on the well-done side? Does anyone but me prefer a "medium well" burger? Especially when not doing the bacon-eggs-ham-mozarella-double-cheese schtick. Would love to see pictures of perfectly pink burgers cut open down the middle. This is a food porn thread after all, isn't it? the littlest prince posted:6. Put the bun in a toaster right before/after flipping Wait ... in toaster, after putting mayo on them? Does that work out OK for the toaster?
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Nov 22, 2017 22:45
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Hippie Hedgehog posted:Would I be correct in saying those patties would be on the well-done side? 3 minutes is pretty well done for a smashburg, yea. Typically smashburgers are like a minute and a half one side and maybe 30 seconds on the other in a super hot pan and you're done.
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Nov 22, 2017 22:53
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Wait why would you smash your smash burger on a cutting board? Smash it in the pan.
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Nov 22, 2017 23:16
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Because otherwise the fat might get a chance to splash all over me? Smash in the pan if you prefer, whatever. I was guessing as to the time, I don’t know exactly how long it is. the littlest prince fucked around with this message at 23:23 on Nov 22, 2017 |
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Nov 22, 2017 23:19
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You don't like give it the people's elbow or something, you just squish it down with a spatula.
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Nov 22, 2017 23:25
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The smashing in the pan gives you better surface contact and consequently a better crust Also, Gamerofthegame posted:You don't like give it the people's elbow or something, you just squish it down with a spatula.
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Nov 22, 2017 23:44
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Throw down the ball of beef let it seer a bit, then squish. Season then flip. Season again. It's hard to top a smash burg for the DIYer. But whatever method one chooses, if you get a good burger then we are all among friends.
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Nov 22, 2017 23:47
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Flash Gordon Ramsay posted:The smashing in the pan gives you better surface contact and consequently a better crust Colostomy Bag posted:Throw down the ball of beef let it seer a bit, then squish. Season then flip. Season again. Yeah I don't remember *why* exactly, but I remember the contact point of the ball of meat is supposed to cook in the griddle for a bit prior to the smash. Can anyone remind me why? Whatever the reason, it works better when I do it than when I forget.
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Nov 22, 2017 23:52
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Brawnfire posted:Yeah I don't remember *why* exactly, but I remember the contact point of the ball of meat is supposed to cook in the griddle for a bit prior to the smash. Can anyone remind me why? Whatever the reason, it works better when I do it than when I forget. so it doesn't stick to the pan or your spatula. I actually keep it in ball form and roll it over after i sear one side. THEN I smash so nothing sticks at all. Then flip.
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Nov 23, 2017 00:19
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Ultimate Mango posted:Please make a thread and post all about your cooking. This is the best thing I have read in a long time. To always post when cooking? Need the video of the woman saying; "nobody has the time for this"; I cook every day. Truthfully; restaurant and bf also cooks, but I cook easily +25 days in month if for myself or others and receive enjoyment.; not because of purpose of man and woman; but simply I am better at this skill. Bf is better at other things - what they are remains to be seen  no, but truly; he bestows a kindness upon me; and I am made better simply by virtue of his presence; lifts my spirits and well-being; does other chores, as well.Apologies for long post, btw, I do not intended to write as much in future. Previous thread is gone as means of forum punishment, I suspect  Some wrote Private Message, asking the question of matters of perfect eggs and gender. I prefer to reply in public and on the topic of egg only. If I fry egg on both sides? My answer; well, to me, it is clear; nice runny yolk; it is life, so I do not boil hard or scramble eggs often, but no aspersions on preference of others and will comply to accommodate a wish. However, flipping fried eggs? Pointless, childish and stupid to me to ruin yolk; small crime against life and beauty, but do what you must, I shrug a shoulder and allow  edit: found video https://www.youtube.com/watch?v=waEC-8GFTP4
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Nov 23, 2017 12:30
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Grandmother of Five posted:To always post when cooking? Need the video of the woman saying; "nobody has the time for this"; I cook every day. Truthfully; restaurant and bf also cooks, but I cook easily +25 days in month if for myself or others and receive enjoyment.; not because of purpose of man and woman; but simply I am better at this skill. Bf is better at other things - what they are remains to be seen Please, never stop posting.
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Nov 23, 2017 12:50
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Babushka, do you make good Kompot?
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Nov 23, 2017 13:10
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Ultimate Mango posted:Had the Albacore. It was fishy. I need to eat less beef but my soul died a little. You need to eat less near-threatened species. http://www.iucnredlist.org/details/21856/0 Beef sucks for the climate but so does tuna actually.
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Nov 23, 2017 13:35
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I'm about to throw a 15 pound bird in the smoker and all I want is a smashburger now.
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Nov 23, 2017 19:40
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Moey posted:I'm about to throw a 15 pound bird in the smoker and all I want is a smashburger now. Well now you know what to do for next year. Burg for lunch. Bird for dinner.
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Nov 23, 2017 20:31
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Salute to the true best meal of thanksgiving: the next-day’s leftover turkey sandwich. Not a burg, but it gets the job done.
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Nov 23, 2017 22:57
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Hippie Hedgehog posted:You need to eat less near-threatened species. It was the least worst option. It’s not that I am trying to eat less beef for environmental reasons, but the doc says I need to eat way less beef and way more fish and cut carbs. Yes, I know Tuna and many other tasty fish are super threatened and it’s sad because they are so delicious. Edit: turkey sliders are totally good post thanksgiving burg options
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Nov 24, 2017 23:27
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Democratic Pirate posted:Salute to the true best meal of thanksgiving: the next-day’s leftover turkey sandwich. Not a burg, but it gets the job done. Turkey I made was such a hit I hardly have any leftovers for a sandwich. 
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Nov 25, 2017 02:25
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Colostomy Bag posted:Well now you know what to do for next year. Burg for lunch. Bird for dinner. not emptyquoting.
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Nov 25, 2017 05:41
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Ultimate Mango posted:It was the least worst option. It’s not that I am trying to eat less beef for environmental reasons, but the doc says I need to eat way less beef and way more fish and cut carbs. Yes, I know Tuna and many other tasty fish are super threatened and it’s sad because they are so delicious. Yeah, tuna and eel are two things people need to stop eating. I may make an effort post on sustainable eating soon if there is any interest
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Nov 25, 2017 08:18
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^^^^^ Please do Getting back to Burgin: I need help with my Lettuce wrap game. I have tried nice big green leafy lettuce and it just falls apart. Teach me goons so I can burg again (cutting carbs ssssssuuuuuuuuuuuuuccccccckkkkksssssss).
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Nov 26, 2017 05:39
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Ultimate Mango posted:^^^^^ Please do I like butter or bibb lettuce for wraps. It holds up well enough. Iceburg is really crispy and strong but it also breaks and wilts easily. You could also get weird and use bok choy
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Nov 27, 2017 03:34
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bok choy has more nutrients than broccoli whilst being less taste headstrong. Recommend it where possible. It's not a burg wrap replacement though due to size of leaves, iceberg has more coverage.
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Nov 27, 2017 03:42
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Ultimate Mango posted:^^^^^ Please do Collard greens. Trim the stem down to about half thickness (don't cut it out all the way or it'll be hard to wrap), put a few drops water on it and put in a hot skillet to wilt.
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Nov 27, 2017 03:53
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Cooked 10 smash burgs today for the guys at work. Typical Jamsta style, ugly as gently caress but got the job done. Didn''t melt the cheez. In hurry. Walking the walk of shame. 
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Dec 15, 2017 15:57
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 Ate this burg' today. Bacon, fried egg, chicken tender and white cheddar. Very effective hangover cure.
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Dec 16, 2017 00:43
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That looks awesome. Ate some Culver's last week (don't have them anywhere near me). Double butter burger with bacon and some fried curds. 
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Dec 16, 2017 01:35
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