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Started By
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2
Posted on 8/2/11 at 5:09 pm to Neauxla
quote:
I cannot find good burger buns in this damn city! (to cook at home)
This is really hard, and I agree.
Posted on 8/2/11 at 5:10 pm to Neauxla
Have tried in vain to convince Ziggy to make the potato buns available for retail, but he just yells stuff in Polish at me.
Glass, agree on the High Hat burger. Pretty solid burger. Yo Mama's is the best burger though.
Glass, agree on the High Hat burger. Pretty solid burger. Yo Mama's is the best burger though.
Posted on 8/2/11 at 5:11 pm to BlackenedOut
quote:
Plus our burger is incredibly easy to make at home. I'll be glad to give you the recipe
The difference is we don't all have Larkin's ability to make the topping combinations.
Posted on 8/2/11 at 5:12 pm to BlackenedOut
quote:
. Yo Mama's is the best burger though.
I have never been.
Posted on 8/2/11 at 5:12 pm to glassman
True, but he wasnt the only cook in that kitchen. He did make the Vietnamese style pate on the Bun Mi burger though, which I ate by the spoonful in complete shameful glory.
Posted on 8/2/11 at 5:14 pm to glassman
I really wish I could get a burger of the consistency of one of the Harbor burgers at home. I can make a fine burger at home but I cant make one that has the light tenderness their burgers have no matter how little I handle the burger.
Posted on 8/2/11 at 5:15 pm to Catman88
Are you grinding your own meat? What cuts are using?
Posted on 8/2/11 at 5:16 pm to glassman
quote:I agree with this. I think what made MVB especially cool was all the different versions y'all put together. I think it's a personal thing with me but I don't like the style that Tru Burger has employed. I like having the cook come up with something different and I just have to say "give me that." Making my own burger in a restaurant is a pain when I can make my own at home any time.
The difference is we don't all have Larkin's ability to make the topping combinations.
I think there was a video somewhere that showed your burger making process. It was neat and showed how simple it really is.
Posted on 8/2/11 at 5:17 pm to BlackenedOut
I have tried grinding the meat with different combos ranging from sirloin mixed with fattier meats to beef mixed with a little pork. Still didnt come out the same.
Posted on 8/2/11 at 5:18 pm to BlackenedOut
quote:
He did make the Vietnamese style pate on the Bun Mi burger though, which I ate by the spoonful in complete shameful glory.
Worth every bit of artery clogging greatness I am sure. The one I heard about that really intrigued be was the one with the "melted leeks" and some type of Spanish "out of the arse expensive" cheese.
Posted on 8/2/11 at 5:18 pm to Winkface
Man all this is almost making me want to give up Saturdays and Sundays after working all week to sell burgers for three hours again.
50% brisket, 50% chuck ground thick, but not "chili thick". Any butcher will do it for you if you dont have a grinder.
50% brisket, 50% chuck ground thick, but not "chili thick". Any butcher will do it for you if you dont have a grinder.
Posted on 8/2/11 at 5:20 pm to BlackenedOut
quote:
50% brisket, 50% chuck ground thick
The perfect combination.
Posted on 8/2/11 at 5:20 pm to BlackenedOut
Hmm dont think I ever tried brisket.
Posted on 8/2/11 at 5:23 pm to Catman88
Danny Meyer of Shake Shack popularized it. Adds a lot of flavor.
Glass, I think there was an artichoke pesto, braised leeks, and goat cheese one. Can't remember what the expensive Spanish cheese one was. The gruyere we used was the single most expensive thing per ounce we put on those burgers.
Glass, I think there was an artichoke pesto, braised leeks, and goat cheese one. Can't remember what the expensive Spanish cheese one was. The gruyere we used was the single most expensive thing per ounce we put on those burgers.
Posted on 8/2/11 at 5:26 pm to BlackenedOut
quote:
I think there was an artichoke pesto, braised leeks, and goat cheese one
That is it. It soungs awesome.
quote:
The gruyere we used was the single most expensive thing per ounce we put on those burgers.
What else was on that one? This is probably the one I tried at Zabar's on a grilled cheese. Worth every penny. 14.00 for a grilled cheese and a cup of tomato soup.
Posted on 8/2/11 at 5:26 pm to glassman
Gruyere was on our standard cheeseburger with a slice of cheddar.
Posted on 8/2/11 at 5:30 pm to BlackenedOut
Gruyere is so fricking good. Essentially it is the French "Swiss". But, a much deeper, complex and nuttier flavor. I love Tartine's brioche and eggs with gruyere.
Posted on 8/2/11 at 5:32 pm to glassman
quote:
50% brisket, 50% chuck ground thick
Ive ground the whole packer trimmed brisket...pretty good burger. I did cut some of the excess fat off the point, though.
Posted on 8/2/11 at 5:45 pm to OTIS2
my knowledge of those geographic regions is limited to say the least. i hope you'll forgive my ignorance.
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