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My two patty smash burger didn't get as smashed as I wanted, but it was still an incredible burger. I cook a lot of burgers, rarely the smash variety. Main flaw with this run was not greasing up my metal spatula.
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Dec 5, 2014 02:34
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Echeveria posted:Give me.. the recipe... NOW Click the picture, nerd.
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Dec 5, 2014 04:09
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goodness posted:http://www.seriouseats.com/2014/03/the-food-lab-maximize-flavor-by-ultra-smashin.html Yeah, I based some of my inadequate actions on that recipe. I used twice the meat and twice the manliness. But half of the, "make sure the spatula is greased."
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Dec 5, 2014 05:00
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Casu Marzu posted:
Hell yeah, Midwest is the best.
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Dec 12, 2014 05:20
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sharkattack posted:butterfinger cookie sandwiches Awesome recipe. Now preparing for small diabetic coma. 
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Dec 24, 2014 17:37
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I've been using my waffle iron for things. First was leftover thanksgiving  Then I tried leftover enchiladas.  Next I moved on to sandwiches.  For the holidays, I waffled cinnamon rolls for my family.  Then I thought about this awesome "bread cheese" and things were good (yes, this is all cheese).  And for the Super Bowl, I even waffled a buffalo chicken wing.  For every picture you see here, I've done 3 or 4 other little waffle projects. Almost everything can be waffled.
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Feb 7, 2015 03:48
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Crusty Nutsack posted:though I'm not so sure about that chicken wing It took 25 or so minutes to cook. It was a pretty good wing, but I can cook 20+ good wings in almost the same amount of time. I just had to do it.
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Feb 7, 2015 04:42
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franco posted:
The type of bread cheese I buy is from Wisconsin. I see it on Amazon here. Sort of expensive. I paid around ten bucks for one package. Bread Cheese, Juustoleipa, 10 oz. (2 pack) https://www.amazon.com/dp/B00E64Z7TA/ref=cm_sw_r_awd_KKJ1ub10FAXND
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Feb 7, 2015 17:13
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kinmik posted:Guess what I just bought because of you. Did you just throw a slab onto the waffle iron, or did you grease it first? What did you have with it? I sliced off quarter inch slices and set them side by side on the waffle iron. So basically I just made sure everything was consistently a quarter inch thick or so and the heat turns the slices into a patty. No need to grease it. When it's done, take the cheese waffle off and cut it into strips/pieces. Dip into marinara or pesto or just eat it by itself. Next party I throw, I'm going to put the waffle iron in the corner and just let people go nuts waffling cheese with different dips.
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Feb 8, 2015 16:04
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redweird posted:Yeah This means a folded slice of NY style pizza is a sandwich and you're a crazy person with a bad dictionary.
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May 25, 2015 04:14
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overdesigned posted:Hard to follow up an ICSA entry, (drat dude that looks awesome) but chickens were on sale for $1/lb, so I fried a chicken: I'm very pleased with your choices.
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Nov 2, 2015 01:15
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Bob_McBob posted:Smashburg life Nice work!
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Jun 22, 2016 02:51
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I've been working on my buttermilk biscuits.   This recipe I use is almost exactly this recipe, except mine calls for another half cup of buttermilk. It's a super easy recipe and the only downfall of making your own biscuits is the clean up time. https://www.youtube.com/watch?v=d348FGXomg0
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Oct 2, 2016 19:49
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