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Page 286 of 844

First

86 186 236 266 276 281 282 283 284 285 286 287 288 289 290 291 296 306 336 386 486 786

Last

05-02-2017 , 05:15 PM

#7126

GooseHinson

Carpal \'Tunnel

Join Date: Feb 2006 Posts: 6,584

Hot damn, that's probably my favourite thing posted in the last few pages.

Quote

05-02-2017 , 08:41 PM

#7127

MrWookie

Don't Call Me Meredith

Join Date: Feb 2005 Posts: 94,159

Yeah, I kinda want to make one, but I don't know what leftover ribeye is.

Quote

05-02-2017 , 10:53 PM

#7128

foatie

Pooh-Bah

Join Date: Aug 2009 Posts: 5,294

Quote:

Originally Posted by MrWookie

Yeah, I kinda want to make one, but I don't know what leftover ribeye is.

LMFAO. I have this tiny waffle maker gimmick and I'm going to up the ante tomorrow. Thanks for the kudos.

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05-03-2017 , 02:34 AM

#7129

eddymitchel

Carpal \'Tunnel

Join Date: Oct 2007 Posts: 6,761

Quote:

Originally Posted by MrWookie

Yeah, I kinda want to make one, but I don't know what leftover ribeye is.

Leftover meat sound like some flat earth theory

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05-03-2017 , 06:55 AM

#7130

CheckRaise

Carpal \'Tunnel

Join Date: Aug 2004 Posts: 22,067

That egg though

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05-03-2017 , 01:39 PM

#7131

foatie

Pooh-Bah

Join Date: Aug 2009 Posts: 5,294

I stepped things up a notch today. I wish I could give you this feeling.

Sent from my Pixel using Tapatalk

Quote

05-03-2017 , 01:39 PM

#7132

foatie

Pooh-Bah

Join Date: Aug 2009 Posts: 5,294

Double post sorry

Last edited by foatie; 05-03-2017 at 01:42 PM. Reason: Duplicate

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05-03-2017 , 01:53 PM

#7133

Da_Nit

Carpal \'Tunnel

Join Date: Dec 2014 Posts: 9,383

Breakfast FTW!

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05-03-2017 , 02:01 PM

#7134

amoeba

Carpal \'Tunnel

Join Date: Sep 2004 Posts: 20,431

Very nice foatie. Do waffles just use straight up pancake mix?

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05-03-2017 , 02:35 PM

#7135

gaming_mouse

Carpal \'Tunnel

Join Date: Oct 2004 Posts: 13,786

got a charcoal grill / chimney starter/ royal oak charcoal. made chicken a couple times so far and love the charcoal taste.

anyone have tips specifically for doing burgers over charcoal? best ground meat blend, patty shape, etc, other tricks you figure out only with experience?

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05-03-2017 , 02:46 PM

#7136

foatie

Pooh-Bah

Join Date: Aug 2009 Posts: 5,294

Quote:

Originally Posted by amoeba

Very nice foatie. Do waffles just use straight up pancake mix?

Yes, the trick to getting that crispy exterior is to add a little bit of egg and oil, like a tsp of each. I folded in a teaspoon of nutella. It was perfect and did not swing the taste too far in any direction.

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05-03-2017 , 02:50 PM

#7137

amoeba

Carpal \'Tunnel

Join Date: Sep 2004 Posts: 20,431

Good tip. Now to find a waffle iron.

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05-03-2017 , 02:51 PM

#7138

foatie

Pooh-Bah

Join Date: Aug 2009 Posts: 5,294

Quote:

Originally Posted by gaming_mouse

My favorite meat blend for burgers is a 1lb:1lb ratio of Ground Beef 85/15, and Ground Lamb. Add 4 tablespoons of Lea & Perrins Worcestershire Sauce to the mix and mix it all together really well.

Quote

05-03-2017 , 02:59 PM

#7139

JackInDaCrak

Just Another Dopamine Pump

Join Date: Dec 2006 Posts: 9,148

Fresh ground chuck and brisket, salt and pepper, don't overwork the meat.

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05-03-2017 , 03:46 PM

#7140

Watermolonz

grinder

Join Date: Feb 2012 Posts: 606

Looks incredible bar that syrup.

Sent from my SM-G950F using Tapatalk

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05-03-2017 , 07:28 PM

#7141

yimyammer

Carpal \'Tunnel

Join Date: Aug 2004 Posts: 7,215

Quote:

Originally Posted by JackInDaCrak

Fresh ground chuck and brisket, salt and pepper, don't overwork the meat.

That's a fact, Jack

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05-03-2017 , 07:32 PM

#7142

Daddy Warbucks

Carpal \'Tunnel

Join Date: Oct 2006 Posts: 15,764

Quote:

Originally Posted by JackInDaCrak

Fresh ground chuck and brisket, salt and pepper, don't overwork the meat.

Short rib also a solid option for the fattier meat, or all 3.

Quote

05-04-2017 , 09:49 AM

#7143

marknfw

Gaming Commissioner

Join Date: May 2010 Posts: 13,097

Press the center of burger patties in, making them concave, so they don't end up way fatter in the middle.

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05-04-2017 , 11:10 AM

#7144

SL__72

Carpal \'Tunnel

Join Date: May 2004 Posts: 16,497

http://aht.seriouseats.com/archives/...r-burgers.html
http://aht.seriouseats.com/archives/...s-recipes.html

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05-04-2017 , 06:33 PM

#7145

amoeba

Carpal \'Tunnel

Join Date: Sep 2004 Posts: 20,431

Potato leek soup, seared scallops, bowfin roe.

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05-04-2017 , 06:48 PM

#7146

yimyammer

Carpal \'Tunnel

Join Date: Aug 2004 Posts: 7,215

They sure eat well in amoeba's house, looks great as usual

caviar, roe, etc...I think I've only tried it once, IIRC, it was salty and fishy

What am I missing with Caviar?

It doesn't appeal to me at all but I spent a lot of time fishing as a kid and I can't get those big jars of salmon eggs out of my mind that we used to use as bait, so when I see fish eggs, I feel like I'm about to gag

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05-04-2017 , 07:04 PM

#7147

amoeba

Carpal \'Tunnel

Join Date: Sep 2004 Posts: 20,431

I honestly dont think Caviar is really worth the price.

The amount of bowfin roe I used there is about $4. If it was actual sturgeon caviar, it would be more like $25. Sturgeon caviar will be milder, more nutty, softer/meltier without as much pop.

I think it tastes good but not great value. Its like a more refined fish sauce in all honesty.

You should look for the word Malassol when you shop for roe or caviar though as that refers to low salt and will generally be a higher quality product.

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05-04-2017 , 07:13 PM

#7148

amoeba

Carpal \'Tunnel

Join Date: Sep 2004 Posts: 20,431

Speaking of caviar, one thing I wish I can get in the US is shirako.

Once you get past the initial reflex of being a fish cum guzzler, it really is delicious.