What's With All These Pretzel Buns Popping Up Everywhere?

[Mr_Stiffy]

Chick-fil-A serves pretty good chicken sandwiches too!

Only if you're straight, I hear.

 

[sean miguel]

I like a regular, simple cheeseburger the best. Make sure it's massive though.

Damn, that looks good.

 

[Vanilla Bear]

Damn, that looks good.

Needs less tomatoes and more bacon though.

 

[Mariahxxx]

you can't beat me on the burger tho.

here's my burger and my special burger blend

I go to my butcher and get ribeye ground and buy some pork sausage and some ground sirloin. the ribeye is very fatty so full of flavor

i do a 60% ribeye 20% pork sausage 20% ground sirloin blend with some sea salt, cayenne pepper and cracked black pepper.

make nice thick patties ad cover allowing them to sit at room temp for 1 hour.

heat grill to highest temp and place brick on grate and then place burgers on the bricks for indirect heat. close lid. allow to cook for 8 minutes. remove bricks and place burgers directly over flames for 2 minutes each side. for 2 inch patty will be perfect medium rare place camembert cheese on each patty and close lid for 1 minute until cheese is melted completely.
then top with:
grilled onions
garlic & cayenne mayo
kosher dill
pepper
slide of tomato
all on a fresh kaiser roll that you place over flames for 30 seconds.

 

[Mr_Stiffy]

That's the one.

:rubbel: :rubbel: :rubbel:

 

[Mariahxxx]

that first pic with the pile of beautiful ground prime rib eye is sexy as fuck lol with the sun shining on the gulf of mexico through my window with the etched dolpins and making the sea salt granules sparkle! its literally food porn

 

[Mr_Stiffy]

:drool2: Oh, stop it, you sexy bitch. I'm getting so fucking hungry.

 

[hedonis]

Super- came into the thread thinking I was going to bitch about pretzel buns. Now, hungry for awesome burger, and watch endless videos of Mariah Milano's buns.

 

[FreeOnes_Anders]

I´m sorry, but that really doesn't pique my appetite. It just looks like meltdown in a fatfactory.

I made these with lean lamb beef and a bare minimum of fat and they were delicious.

Sorry to say, but if you have to use high fat food to make it tasty then you´re not a very good cook.

Also, I had just gotten a new lens for my camera so I was playing around with the extremes of its aperture, hence only one of them being in focus.

 

[hedonis]

Anders... Not helping. Going to have to brave the elements for something that will no doubt be completely substandard.

 

[Mariahxxx]

well Anders, far be it for me to argue flavorful food with a Swede, but the flavor in meat comes from fat. That isn't an opinion, it's a fact. and please tell me where I can buy some "lamb beef" I bet that is quite the interesting animal as well.

 

[FreeOnes_Anders]

well Anders, far be it for me to argue flavorful food with a Swede, but the flavor in meat comes from fat. That isn't an opinion, it's a fact. and please tell me where I can buy some "lamb beef" I bet that is quite the interesting animal as well.

Flavour doesnt actually come from fat, fat is a flavour carrier, so if you have fat then the flavour will come through more strongly.

And as you so astutely pointed out, I am a swede and my english is far from perfect. I´m not sure what to call it other than lamb beef since this is what its called in my native tongue. But I´m fairly certain that you can work out what I meant with that.

Edit: Since I am ever striving to learn I have now found out that its ground lamb. Please forgive my ignorance.

 

[Mariahxxx]

incorrect. fat IS the flavor. Take a gastronomy class and you will learn that. The leaner the meat, the less flavor it has. This is why the best steaks are well "marbled" and leaner cuts such as sirloin are much less flavorful.


beef is from a cow, lamb is from, well... a lamb. I think lamb meat is what you're trying to say.

 

[squallumz]

incorrect. fat IS the flavor. Take a gastronomy class and you will learn that. The leaner the meat, the less flavor it has. This is why the best steaks are well "marbled" and leaner cuts such as sirloin are much less flavorful.


beef is from a cow, lamb is from, well... a lamb. I think lamb meat is what you're trying to say.

so, according to your "gastronomy" this bucket of fat is going to be amazingly delectable and delish? yum-o!



meat is comprised of protein, the maillard reaction happens when the proteins on the surface of combine with the sugars in meat. browning tastes good, jerky tastes good. i think something's missing here. food doesn't need to be fatty to taste good. apples taste good, sugar tastes good, fish taste good, broccoli tastes good. vagina tastes good too. fat isnt ALL the flavour in food. thats crazy talk. 'merica's fat. its a denial kinda thing i guess.

and before you refer me to a school or a class, ive done all that. i've head cheffed at some fancy places. even had my own personal chef business. i should have been bringing that bucket with me though..

 

[Petra]

http://www.joepastry.com/2012/whats-the-relationship-between-fat-and-flavor/

fat doesn’t have much flavor in itself. However it’s a fabulous medium for flavor.

 

[Mariahxxx]

where did I say that fat is the only way foods taste good? WE WERE TALKING ABOUT BEEF! but cooking in fat is much more flavorful than vegetable oil. you're the chef, how tasty is lardon? yeah, pretty tasty. That is with beef and pork, but with fish it's not fat, it's oils. Other foods like fruit and veggies it's sugars. with beef and pork, it's FAT. if you are or were a head chef or any type of chef you should and would know that. It isn't opinion, it's fact. why are the leanest cuts of meat ie chuck the least flavorful?

"Cattle that are bred for consumption are often fed large amounts of food in order to increase the amount of fat that normally occurs. The more fat in a piece of beef, the more "marbled" its appearance; that is, the more white streaks of fat there are. Marbled steaks are considered to be some of the most flavorful beef cuts."

have you ever been to a cattle ranch? I have been to the Glory B Ranch in St Ignatious Montana where I was a guest for 5 days. They feed their cattle a specific blend of food to cause them to have the maximum amount of fat. What is the most flavorful part of a pig? bacon. Why?

 

[FreeOnes_Anders]

where did I say that fat is the only way foods taste good?

incorrect. fat IS the flavor.

Please see above.

Also, the reason why bacon tastes so good is because it contains fat, if it was just pure fat I doubt that you would eat it.

 

[squallumz]

where did I say that fat is the only way foods taste good? WE WERE TALKING ABOUT BEEF! but cooking in fat is much more flavorful than vegetable oil. you're the chef, how tasty is lardon? yeah, pretty tasty. That is with beef and pork, but with fish it's not fat, it's oils.

oil is fat. this is basics upon basics. yikes.

 

[Mariahxxx]

and the best steak / beef contains fat. if you want the scientific breakdown Ill give it to you, What happens is that enzymes in the meat's muscle cells begin to break down the meat's proteins, fats, and glycogen—a carbohydrate—into amino acids, fatty acids, and sugars. One amino acid generated by dry-aging—the most important and flavorful one, in fact—is glutamate.

when you cook meat it breaks down the oils in the fat, which are absorbed into the meat, causing increases in flavor. the more fat, the more flavor. thats why grilling over flame is the worst way since you lose so much fat when it drips into the fire.

 

[FreeOnes_Anders]

Flavour doesnt actually come from fat, fat is a flavour carrier, so if you have fat then the flavour will come through more strongly.

incorrect. fat IS the flavor. Take a gastronomy class and you will learn that. The leaner the meat, the less flavor it has. This is why the best steaks are well "marbled" and leaner cuts such as sirloin are much less flavorful.


beef is from a cow, lamb is from, well... a lamb. I think lamb meat is what you're trying to say.

and the best steak / beef contains fat. if you want the scientific breakdown Ill give it to you, What happens is that enzymes in the meat's muscle cells begin to break down the meat's proteins, fats, and glycogen—a carbohydrate—into amino acids, fatty acids, and sugars. One amino acid generated by dry-aging—the most important and flavorful one, in fact—is glutamate.

when you cook meat it breaks down the oils in the fat, which are absorbed into the meat, causing increases in flavor. the more fat, the more flavor. thats why grilling over flame is the worst way since you lose so much fat when it drips into the fire.

Umm.... so basically what I said then which you claimed was incorrect?