FOOD THREAD VOL. GRUB LIFE

[solewoman]

What kind of sauce would you have used? Condiments are loads of salt/sugar unnecessary cals. lol.

 

[jjs07]

What kind of sauce would you have used? Condiments are loads of salt/sugar unnecessary cals. lol.

For what u made, probably just some dollops of sriracha.

 

[solewoman]

For what u made, probably just some dollops of sriracha.

gotcha. I added a few pepper flakes to mine

 

[kdawg]

Jesus. I didnt even think 32% of people used a thermo when grilling, let alone grilling a ****ing burger. For some meats/cuts a thermo is necessary but burgers is definitely not one.

That's a joke right? Unless you just ground down steak into burgers you're playing roulette with all the bacteria that can hide in the crazy surface area - or you're drying them out by "making sure". There's no inbetween. Eyeballing it isn't accurate to within 20 degrees.

 

[Black Lotus]

what are the peppers on the left called? and where can i buy em? theyre kinda sweet but got a nice spice to em

 

[B Sox]

That's a joke right? Unless you just ground down steak into burgers you're playing roulette with all the bacteria that can hide in the crazy surface area - or you're drying them out by "making sure". There's no inbetween. Eyeballing it isn't accurate to within 20 degrees.

So you are one of those burger thermometer folks?

 

[kdawg]

So you are one of those burger thermometer folks?

Definitely - I want to know that they are safe and I also want to know that they aren't overdone.

 

[W)taps]

anyone ever been to cluck u chicken? what sauce is good over there?

 

[DCAllAfrican]

anyone ever been to cluck u chicken? what sauce is good over there?

Last time I went was the late 90s, so I am sure nothing tastes the same. But I remember Cajun, Lemon Pepper, and Sweet Chili being solid

solewoman Appreciate you showing the young child how to eat a balanced/healthy meal.

 

[DCAllAfrican]

The fallacy of, "You don't know what you are doing if you use a thermometer" is wild. If anything, proper food safety SHOULD be encouraged. Many folks have that mentality, read it here and throughout the BBQ Thread

 

[plansb]

That's a joke right? Unless you just ground down steak into burgers you're playing roulette with all the bacteria that can hide in the crazy surface area - or you're drying them out by "making sure". There's no inbetween. Eyeballing it isn't accurate to within 20 degrees.

I cook all my burgers well done, and i always make my patties very thin - so i can tell when they are done just by looking at them. Do i overshoot sometimes? sure, i guess, but i have never had any issues in the 20+ years ive been grilling burgers. Maybe if you are someone who makes 1"+ thick burgers then its necessary, but thats not me.

I use a thermapen mk4 for almost every protein i cook, besides for burgers and hot dogs.

 

[B Sox]

anyone ever been to cluck u chicken? what sauce is good over there?

Haven’t been in a minute. Just don’t get the Nuclear.

 

[Comparison Ford]

The fallacy of, "You don't know what you are doing if you use a thermometer" is wild. If anything, proper food safety SHOULD be encouraged. Many folks have that mentality, read it here and throughout the BBQ Thread

It’s not that people who use meat thermometers don’t know what they’re doing, but there is a skill in being able to identify the “doneness” by feeling the meat.

I also wouldn’t bug out about food safety on a meat that’s commonly served tartare.

 

[Mark Antony]

The fallacy of, "You don't know what you are doing if you use a thermometer" is wild. If anything, proper food safety SHOULD be encouraged. Many folks have that mentality, read it here and throughout the BBQ Thread

I don't use thermometers, but it does sound silly. Like "you don't know what you're doing because you use the tools available to you".

 

[kdawg]

I also wouldn’t bug out about food safety on a meat that’s commonly served tartare.

But like I said the issue is surface area. If you’re buying premade burgers or using ground beef to make them then that’s asking for trouble. The only safe way is to take fresh steak and grind it down before making it into a burger - then you can make them rare like a steak. Same with tartare - it needs to be fresh.

 

[DCAllAfrican]

Thanks for the breakdown Konnan because I was wondering the same things that Harrison Ford mentioned

 

[Nouss]

I thought cluck U was the name of the chicken joint in GTA.

 

[Roderick Kingsley]

what are the peppers on the left called? and where can i buy em? theyre kinda sweet but got a nice spice to em

I think they're spur or serrano chillies, marinated in vinegar

 

[jjs07]

Napoli sub from The Italian Store

 

[kingfoamnyc]

Making wings tonight. Trying to take my traditional sauce to a new level in terms of spiciness

 

[doxen5703]

I thought cluck U was the name of the chicken joint in GTA.

You beat me to it.

 

[Roderick Kingsley]

I thought cluck U was the name of the chicken joint in GTA.

i thought of cluckin bell too when i read that

 

[kix2mny]

Been thinking a lot about burgers and layering flavors as of late. I like bacon on a burger, but it has to be just right for me. I often don't like super thick cut bacon because it doesn't provide the texture contrast that a thin, crispy bacon does, but I also dislike long, intact pieces of the latter due to the pull factor.

I'm thinking that I'm gonna get the thick cut tomorrow but dice it into small cubes and fry it so there's more surface area crisp and no pullage issues. Gonna throw some in between two smashburger patties with some American cheese to act as the glue.

Using my usual caramelized onions, pickles, special sauce recipe but I'm opting for Big Marty's seeded buns this time around. Sauce to be determined. Pics and feedback to come.

Every burger I had with bacon tasted so salty.

 

[kix2mny]

I tried the egg **** method for my egg whites. I started off with a cold pan. Came out amazing. Going forward this is how I’ll do my egg whites. No more frying.

 

[Comparison Ford]

Every burger I had with bacon tasted so salty.

...are you surprised by this?

Burgers are my food of choice when I'm feeling hedonistic. If it's not a salt/grease bomb I want no part of it.