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Uhhhhhhh. I just had my first Shake Shack, and I won’t be having another. I mean, Five Guys ain’t all that, but this was worse in every respect. Insignificant bun, cold meat and cheese, no seasoning options, ‘Fifty/Fifty’ drink billed as ‘half lemonade half iced tea’ was the bad halves of those things, both sour and bitter and no sweet at all. The place looked like a re-gentrified McDonalds, smelled freshly bleached, had twenty staff just kind of ambling around pointlessly. Maybe it’s just London, but my Five Guys experiences have ranged from acceptable to good here, so I’ll just conclude they suck.
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Jun 24, 2018 12:32
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Steakandchips posted:I 100% agree with your review of Shake Shack. My experience of the one at Canary Wharf was exactly as you described, down to the bleach and aimless staff and crap burger. I went to the Cambridge Circus one: guess Five Guys on Argyll Street is still my go-to chain burger.
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Jun 24, 2018 13:40
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Fry failure is common, I find, like restaurant coffee. The general range is crap -> serviceable, but you occasionally get a great one that elevates the whole experience. Had my 4th or 5th burger from a 3 outlet chain called Beer+Burger last night: the burgers are pro tier smashes, outrageous cheese sauce and bacon, ludicrous bun, great pickles (which is very rare in the UK)excellent beer selection, and delivery under 20 minutes. Fries? Total rear end. Though in their defence they do a really good mac and cheese ball with chipotle sauce.
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Jul 3, 2018 08:47
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I’d recommend a mix of 50/50 tallow/peanut oil if you’re cooking a lot of fries, tallow seems to get ‘muddy’ quicker than oil.
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Jul 5, 2018 08:27
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A mushroom sandwich, interesting.
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Jan 14, 2019 08:10
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The jars look like small size Kilner jars, I think.
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May 9, 2019 14:04
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I do like a picture that shows the burger part of the burger, you can only tell so much by looking at a bun and some dripping cheese.
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Jun 6, 2019 21:40
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Casu Marzu posted:
Every forum has that one poster that does the thing you want to see in that particular forum. You’re it until you die or someone better comes along.
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Jun 16, 2019 18:28
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Errant Gin Monks posted:Is it actual karaage or just friend chicken that they are trying to make sound fancy? It looks like real kara-age at least.
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Jun 27, 2019 14:25
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Did the work experience person put the cheese on that thing, what the hell? All the other elements look good (although I’d prefer them as sides rather than rammed into a bun).
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Jul 11, 2019 06:54
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Doom Rooster posted:literal pornography I did the Sesame Street aliens noise looking at this: yep yep yep yep yep yep yep uh huh uh huh uh huh.
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Jul 13, 2019 17:54
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All burgers are sandwiches, but not all sandwiches are burgers.
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Sep 3, 2019 13:21
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You need more fat in your meat. Also a lot of people think moving food around in a pan is fun, move and flip your burger as little as possible. Also make your pan very hot. Although ‘sealing’ is not a real thing, some additional fat and heat, coupled with little or no movement, will fuse the side touching the pan into a crust, which is desirable both in terms of flavour and structural integrity.
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Sep 19, 2019 14:33
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“I forgot to buy burger buns”.
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Sep 27, 2019 07:47
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As previously discussed, 5 Guys in London is pretty good at all their outlets, Shake Shack is horrifyingly bad.
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Oct 1, 2019 17:23
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I can’t say enough about the ‘before and after’ shot. In fact, maybe we could make it probate-able to not include before and after shots. I’m also a fan of the perfect 90 degree side view of all the components, rather than the all too common ‘aerial view of a bread roll’. Anyway this looks tip top.
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Jan 2, 2020 23:52
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I’m visiting my hometown this weekend and my nephews requested “the best hamburgers in the world”. I’ll post pics as I go along, here’s the meat before it’s pre-grinding chill in the freezer:  The big bit is 60 day chuck, the small bit is 100 day brisket, dry aged from Dexter cows.edit:  grindy grindy.
Torquemada fucked around with this message at 13:49 on Jul 23, 2020 |
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Jul 23, 2020 12:02
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 guac made in a molcajete, cheddar and smoked bacon (sorry for the delay!)
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Jul 29, 2020 22:42
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Excellent smash technique 
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Jul 30, 2020 12:57
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They’re just different ends of one piece, in reality. In the UK we have ‘streaky bacon’, which is the standard US rasher style, ‘back bacon’ which includes the round meaty section of the loin and the first few inches of costal fat, and slightly more old fashioned ‘middle bacon’ which is the whole thing in one very long strip.
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Aug 14, 2020 22:01
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So a basically incorrect green chile cheeseburger Guajillo chiles and smoked Bavarian cheese  Ate well enough though! 
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Aug 19, 2020 15:33
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Brawnfire posted:Why so thick, Rick Sometimes I want crispy crunchy smashers, sometimes I want them to moo a bit when I bite into them; this one falls into the second category. 
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Aug 20, 2020 06:56
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GnarlyCharlie4u posted:I think I'm over eating undercooked ground beef. Steak? sure. But the poo poo they do to process beef nowadays has me Me too! That’s why I don’t eat a lot of burgers; this sort of thing is a lot of work~    
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Aug 20, 2020 07:21
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I don’t necessarily like the look of every burger you post, but I have to admire your dedication to the cause.
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Sep 25, 2020 14:11
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I’d like to report a murder.
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Oct 28, 2020 15:48
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Did they make an extra effort because they know you can cook, because that looks really excellent.
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Oct 31, 2020 23:43
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 We’ve all got one in our past: The one you remember as the best burger you ever ate. This was my attempt at replicating a burger I ate sometime in the late 80’s at a place in my hometown called TJ’s. Every bite of it is still in my brain, and it’s the one I judge every subsequent burger on. Missing from the equation are the real char flavour, not only on the burger, but in the toastyness of the bun and the bacon, which was from the back, rather than the belly as here. Despite using a ton of black pepper, the guy obviously used tons more in his black pepper mayo. Sweetcorn relish (under the burger) must have been sweeter and tangy-er 35 years ago. And I could bake for a hundred years and never replicate the dense, almost creamy and cake-like chewyness of the sesame bun he used. But this wasn’t altogether a wasted lunch. 7/10.
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Nov 16, 2020 14:53
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Snowmankilla posted:TJ's in Columbus? Nope, Leicester: a fairly insignificant town in the centre of the UK.
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Nov 16, 2020 19:06
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Too much colour for iceberg.
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Dec 5, 2020 23:21
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argeto posted:I wanted to try more baking, a burger bun recipe somehow led to a burger. Very satisfying to look at, all the components look great, and in their proper place.
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Dec 6, 2020 09:12
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Faultless. (I really appreciate an effortpost too)
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Dec 13, 2020 09:30
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Casu Marzu posted:Mostly the right dog jelly gravy
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Mar 22, 2021 09:19
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Decent 80-20 from a guy on the market with only pepper added. Get a crust, salt and flip: top the crust with cheese  DO IT AGAIN  Toast yer bun, add burger sauce. In this case: kewpie mayo, ketchup, mustard, pecan smoke flavour, Valentina, pepper, chopped onions and gherkins.  Eat. 
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Apr 24, 2021 17:48
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Very strong burg energy there
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May 7, 2021 13:26
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Looks legit! My plans changed to a Big Mac… kinda. 70-30 aged short rib and chuck.  A hot pan  Some assembly required  The middle bit is kind of iconic  If you’re going to kill a sentient being for your dinner, it should look like this, not whatever the gently caress McDonalds is doing.  Ba da ba ba baaaa 
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May 15, 2021 18:18
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Tvoyu mat
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Jul 19, 2021 21:03
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I shall be burging this evening: bacon double cheese smashes for the boys, and a mushroom double swiss for the little lady. I’ll take photos.
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Aug 17, 2021 08:45
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Rump with a good deal of fat attached  Mushroom and swiss cheese for my wife   Bacon cheese for the boys  
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Aug 17, 2021 18:33
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I’ll eat anything with pineapple on it, this looks the tits.
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Oct 1, 2021 17:24
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My brain flipped from I Want Breakfast to I Want Hamburgers reaaaal quick there.
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Oct 9, 2021 08:18
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