This. Bacon covered in chocolate is gross anyway, it seals moisture in the bacon and gets all gummy.

BDV,

Candied in maple syrup and cayenne pepper, that could be good.

The flavor of a steak tartare is really similar to a burger. Soft tender beef, mustard, onion, pickles. So working off that, things that work well on steak tartares should also work well on burgers. Egg yolks, truffles for example.

Which reminds me of something else. What if I hand chop my burger patty meat ? I bet that would be pretry awesome.

Amoeba,

Hmmm. Only question is whether it would bind together well enough. I guess as long as you chop it pretty finely. I’m thinking about the difference between some tartare that is like a pile of loose meat, while others are more like a formed patty of chopped meat.

I think it will bind ok. For example, when me and the wife make lion's head meatballs or wontons or jiaozi, we chop the pork ourselves and it stays together with no binder like egg. Granted, burgers are beef but with enough double cleaver action, I think it can get to right consistency without it being as fine as preground beef.

BDdvo, have you considered applying all your steak aging and cooking know how to a burger?

Something like an aged Rokbox cooked burger might be worth a try. Then you'll be the steak and burger king.

I usually just go Kenji smashed burgers which are pretty dang elite. What I’m cooking right now:



Oh and I can’t forget.

Bdv,

Starting with some ground up bourbon aged beef, tho...

Dark chocolate and bacon ground up in the hamburger mix could be something special.

Very basic smashed pizza burger (topped with lawrey’s, pepper, Italian grind, Mozz, and pizza sauce).

Leftover burger tonight, worth posting just for the smashed crust pr0n.

i've put a few slices of pepperoni on a burger more than once and like it a lot.

i'm not Da_Nit and this isn't a restaurant, but i recommend making a trip to Maison Georges Larnicol for kouignette, chocolate, macarons, and other sweets.

i've never been a big macaron fan but theirs are great. chocolate is sold by the pound and is amazing (especially dark).

There are a handful of locations around Paris
https://larnicol.com/

Who doesn’t like macarons?

Thanks redeyes. I haven't had Larnicol. I will keep them in mind next time I am in Paris.

Macarons are great but they can easily be bad if the ouside shell is not crisp or the inside is too dense or the filling too artificial tasting.

Now macarons are almost ubiquitous in the US but there are too many bad ones.

The one pastry I would like to see more of, higher qualities of, in the US is the canele. It is so extraordinarily difficult to find one with a crisp top crust and a melty soft interior with deep rum and vanilla notes.

Not a very photogenic dish again but tasty and hearty dish from my wife.



Beef shank, beef tendon, and daikon stew. Not completely authentic, ie the brandy.

Flavorings : pi xian doban jiang, bay leaf, cloves, star anise, ginger, garlic, scallions, szechuan peppercorns, dried red chili, fermented tofu, dark soy sauce, rock sugar, brandy.

She first boils the beef in plain water for 2 to 3 minutes to remove blood and gamey smell. Drain.

Meanwhile she cooks all other dry ingredients in oil until fragrant. Remove dry ingredients from fragrant oil. Add beef and brown beef. Add douban jiang. Stir fry the douban jiang with the beef. Deglaze with brandy. Then add water (can also use broth). Add daikon. Add back bayleaf and additional ginger. Simmer covered until beef is tender, daikon is soft and has absorbed flavor.

Chinese dobanjiang, Japanese miso, and Korean dwenjjang are all cousins with various levels of salt and spice but the base flavoring of fermented soy beans is the same.

They can't be used interchangeably but there usually are similar dishes in all 3 cultures that use the bean paste in a similar capacity.

Looks great.

Homemade versions are always more watery, but most restaurants thicken it with corn starch if served as a dish (and not in the big dim sum cart-pot). Do you prefer one over the other? I generally like the thicker stew for the beef, but it does take away from the freshness of the daikon.

Amoeba canele is possibly my favorite French pastry. I need to try daikon, should be right up my alley as I love root vegetables like parsnips and turnips.

Xlv, i dont really have a preference. I generally skip thickening and the liquid has the consistency of oden broth.

Da_nit, daikon is super versatile. You have daikon pickles like da guang, sweet daikon pickles like you find in banh mi or the mul kimchi thats often served with Korean Fried chicken. Then you have the spicy daikon kimchi.

Grated daikon in either tempura dipping sauce or accompaniment to grilled fish.

All your braised applications.

Even 27offsuit's dreaded turnip cake is made with daikon.

Potato,


Miso grilled cheese was AMAZING.

Amoeba, a request from Mrs. Dvo: What’s your best Massaman Curry recipe?

I dont think i have ever cooked massaman curry.

I have to confess that most of the time I dont make thai curry paste from scratch and just go with the maesri brand paste.

I adjust with additional kaffir lime leaf and fish sauce.

I do fry the paste in a little oil on medium low before adding other liquids.

If you could do a Massaman, I’d be grateful. It’s our all time favorite Thai dish.

You mean from scratch? That might be beyond my current abilities as i dont have a food processor and the one time I did it in a mortar and pestle, it was a real pain.

I can try making it from a paste though.