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10-23-2020, 03:37 PM | #1541 | |
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The burgers are just 80/20, pressed at my local grocery store. They just do a great job with the portions and not packing the patty too tightly. I have a theory that a looser packed patty holds more juices inside it in the pockets between the meat strands. If it's super tight, the juice is forced to drain out of the patty. I cook my burgers same as my steaks- a two minute sear on each side, then ten minutes on the top rack. During the last two minutes, they get moved to indirect heat, Gouda applied (becoming my signature cheese) and buns go on. Suck down one last beer for the home stretch. Heaven.
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10-23-2020, 04:07 PM | #1542 |
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I've also tried these bacon wrapped "onion rings." Not really worth the time. Grilled onions and bacon does the trick already. I dusted these with some killer hogs rub.
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10-23-2020, 04:43 PM | #1543 |
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I saw a flare-up there, thought maybe you were just putting the Rocky Mountain Panther Piss to good use. My bad.
I like my burger medium-rare, yes PLEASE for double cheese. A local chief who I went to school with k-12 recommended a new Cajun restaurant in town. "Honey, . . . " |
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10-23-2020, 10:13 PM | #1544 |
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Snapper was good. I've never had sweet tea before, kinda wish he hadn't given me that free sample of crack. I ate ALL my greens before anything else. I know I'm bad, but I still prefer Popeyes red beans/rice. Help me here kscarrol or MKSixer
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10-24-2020, 06:30 AM | #1545 |
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Only if you are talking about the real Popeye's with Thermonuclear Hot Chicken. An unfortunate side effect of the Pussification of America has been the neutering of Popyey's. You can only get the real thing in certain places now.
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10-24-2020, 09:50 AM | #1546 | |
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10-27-2020, 06:48 PM | #1547 |
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Saumon en Croûte
Salmon in puff pastry Four layers of salmon alternating with spinach and ricotta filling with diced lemon confit. Baked in puff pastry. Herbed shallot, butter and wine sauce on the plate with salad of fresh spinach in vinaigrette. Recipe from Bruno Albouze on YouTube. |
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10-27-2020, 07:49 PM | #1548 | |
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10-27-2020, 10:35 PM | #1549 | |
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My childhood inspirations were my mother, Julia Child and Dagwood Bumstead! Nowadays I pay attention to Jacques Pepin, Bruno Albouze, and the French Michelin star chefs Bruno mentions in his video commentary. I went through a Food Network phase (Mario Batali, Emeril Lagasse) in the mid-2000s. Dagwood's towering sandwiches were my definition of "good" in my early teen years. https://en.wikipedia.org/wiki/Dagwood_sandwich |
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10-28-2020, 02:39 PM | #1550 | |
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10-28-2020, 07:06 PM | #1551 |
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Are you guys tired of burger pics?
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10-30-2020, 07:58 PM | #1553 |
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Voted, walked the dogs, bbq'd chili dogs.
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10-31-2020, 02:24 PM | #1554 |
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Just out of the oven!
This could be for any meal, including dinner. I usually eat it with breakfast.
2/3 white all purpose unbleached flour and 1/3 whole wheat flour. 67% hydration, overnight poolish starter, slap/fold kneading, 3 hour bulk ferment, 1 hour proof, baked for 45 minutes approx 475deg F. |
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10-31-2020, 07:58 PM | #1555 |
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Rib eyes and Brussels sprouts
Simple lime and pepper on sprouts. Lime and Montreal on eyes
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10-31-2020, 10:34 PM | #1558 |
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Crumb shot.
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11-04-2020, 10:15 AM | #1559 |
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Twice as big than Propeller.
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11-04-2020, 03:10 PM | #1561 |
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