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K_F_o_l_e_y
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#1 Post by K_F_o_l_e_y » July 12th, 2018, 12:48 pm

Since there is a Steak Porn thread, there should be a Burger Porn one as well!

At Janella's annual July 4th backyard BBQ in Philly:

KENJI-STYLE: Double ultra-smashed cheeseburger, with homemade brioche bun, homemade American-style melty cheese made with Cabot Clothbound Cheddar, homemade spicy dill pickles/carrots/peppers, and my "secret chipotle sauce" (everyone has to have their own secret sauce, right?), cooked outside on a Baking Steel griddle over gas.

Beef was as the June Burger "Rich Blend" from Flannery Beef (20% Prime chuck, 50% Prime short rib, 30% Rib Cap fat blend), marinaded for 3-day with Redboat Fish Sauce under vacuum.

Burger recipe from Kenji Lopez-Alt at SeriousEats.com & bun, cheese and pickle recipes from ChefSteps.com.

Not the prettiest picture, but several attendees awarded it "Best Burger Evah!"

Drank it with a 2009 Carlisle Zinfandel Montafi Ranch from Bryan L.
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#2 Post by Brian Tuite » July 12th, 2018, 1:07 pm

I’ll play...

Flannery custom burger blend 25% Prime Hanger 25% Prime Shirt Ribs 25% Dry Aged Steak Ends 25% Prime Brisket Fat blend and pepper jack cheese on Brioche bun with Black Pig Bacon, heirloom tomato, onion, lettuce, avocado and pickle. Smattering of mayo and ketchup.

[resizeableimage=640,480]https://image.ibb.co/fHcbaH/42_A1_F7_D9 ... 3_B2_B.jpg[/resizeableimage]
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#3 Post by TimF » July 12th, 2018, 1:51 pm

Anyone watching The Burger Show on First We Feast?

[youtube]H3jU1Z6ptyE[/youtube]
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#4 Post by TimF » July 12th, 2018, 1:54 pm

The two burgers I see above look like someone added a bit of meat and a bun to a salad. [berserker.gif]
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#5 Post by Brian Tuite » July 12th, 2018, 2:50 pm

TimF wrote:The two burgers I see above look like someone added a bit of meat and a bun to a salad. [berserker.gif]
Not sure about the first one but mine was 1/2lb of beef and 4 slices of bacon. Not what I would refer to as a little bit of meat. YMMV.
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#6 Post by Bdklein » July 12th, 2018, 3:59 pm

Brian Tuite wrote:
TimF wrote:The two burgers I see above look like someone added a bit of meat and a bun to a salad. [berserker.gif]
Not sure about the first one but mine was 1/2lb of beef and 4 slices of bacon. Not what I would refer to as a little bit of meat. YMMV.

How the heck did you pick that up and eat it ?
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#7 Post by AlexS » July 12th, 2018, 4:13 pm

If he's like me he cuts his burgers in half.
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#8 Post by TimF » July 12th, 2018, 4:16 pm

Maybe the perspective is off. Thing must be a foot high!
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#9 Post by Bdklein » July 12th, 2018, 4:40 pm

AlexS wrote:If he's like me he cuts his burgers in half.

And if cut in half it's still crazy high/tall!
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#10 Post by Brian Tuite » July 12th, 2018, 4:42 pm

Bdklein wrote:
AlexS wrote:If he's like me he cuts his burgers in half.

And if cut in half it's still crazy high/tall!
Top bite, bottom bite, top bite, bottom bite...
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#11 Post by K_F_o_l_e_y » July 12th, 2018, 8:07 pm

TimF wrote:The two burgers I see above look like someone added a bit of meat and a bun to a salad. [berserker.gif]
As per Kenji's ultra-smash burger recipe, I did 2 x 2 oz patties. But I think this Flannery blend must have been 25% fat, so a lot of the weight rendered out on my super hot Baking Steel. I think next time I might increase it to 2 x 3 oz.

I had a Craigie on Main burger yesterday (one of the most famous burgers in America), and I have to say mine was probably bettah! Spicy dill carrots and peppers really worked for some reason (I ran out of dill pickles, and didn't want to run into the kitchen for more, so I tossed some carrots on it and voila!).

Actually, the best part was the melty cheese I made. Melted like American cheese, but tasted like Cabot Clothbound Cheddar, thanks to some molecular gastronomy. That was a lot of fun to make. Here's the general recipe that can probably be adapted to any cheese:

https://www.chefsteps.com/activities/me ... ese-slices
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#12 Post by Todd F r e n c h » July 12th, 2018, 8:17 pm

Forgot to take a photo, but had a Flannery blend tonight and doused it in truffle zest, havarti, sauteed mushrooms, a light smear of mayo, on a potato bun. Was tremendous with my '04 Larcis Ducasse...perfectly cooked, with no brown edges other than the true exterior. I've let my steaks get to room temperature before cooking but not my burgers, until now, and it makes a beautiful patty. I'll always get them at room temperature now before throwing on the grill!!!
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#13 Post by Randy Bowman » July 12th, 2018, 8:18 pm

Standard Carl's Jr. $6.00 burger add bacon:
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#14 Post by TimF » July 13th, 2018, 6:27 am

Nice job cutting the cheese, Kevin.
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#15 Post by TimF » July 13th, 2018, 6:30 am

This isn't my photo but it's the best burger I've had recently. It is the Vietnamese burger at Lumberyard Brewing in Flagstaff, AZ. Think banh mi meets burger. Delicious.

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#16 Post by MBerto » July 13th, 2018, 8:09 am

UNPOPULAR OPINION INCOMING:

Although all these burgers look (and I'm sure taste) REALLY good, there is perhaps a 15% difference in quality between the burger at your local dive bar, and the most august, high end, hoity-toity burger out there. In other words, the baseline is already really high, and can't be improved upon all that much.

At least locally, there is a trend where every restaurant, even reasonably high end ones, have to have a burger on the menu, and there's an arms race to see how much fancy cheese, kobe blended beef, and brioche buns they can stack together. They're all very good! I'm not giving you $14 for any of them.
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#17 Post by TimF » July 13th, 2018, 8:13 am

MBerto wrote:UNPOPULAR OPINION INCOMING:

Although all these burgers look (and I'm sure taste) REALLY good, there is perhaps a 15% difference in quality between the burger at your local dive bar, and the most august, high end, hoity-toity burger out there. In other words, the baseline is already really high, and can't be improved upon all that much.

At least locally, there is a trend where every restaurant, even reasonably high end ones, have to have a burger on the menu, and there's an arms race to see how much fancy cheese, kobe blended beef, and brioche buns they can stack together. They're all very good! I'm not giving you $14 for any of them.
The first episode of The Burger Show (which I referenced earlier) talks about this and tastes super high end burgers. I think one was about $300.

I'm hard pressed to like anything much more than a double-double animal style. For me it's pretty close to perfection.
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#18 Post by K_F_o_l_e_y » July 13th, 2018, 8:24 am

MBerto wrote:UNPOPULAR OPINION INCOMING:Although all these burgers look (and I'm sure taste) REALLY good, there is perhaps a 15% difference in quality between the burger at your local dive bar, and the most august, high end, hoity-toity burger out there.
Assuming your definition of "unpopular" is the same as "you are completely whack, dude". [snort.gif]
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#19 Post by MBerto » July 13th, 2018, 8:42 am

Kevin,
That looks really good! Based only on the picture, it doesn't look significantly better than a double-double. You disagree?
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#20 Post by Brian Tuite » July 13th, 2018, 8:47 am

MBerto wrote:Kevin,
That looks really good! Based only on the picture, it doesn't look significantly better than a double-double. You disagree?
My burgers taste like dry aged steak. A double double has mustard cooked into it. I don’t put mustard on my steak, do you?
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#21 Post by Todd F r e n c h » July 13th, 2018, 8:50 am

MBerto wrote:UNPOPULAR OPINION INCOMING:

Although all these burgers look (and I'm sure taste) REALLY good, there is perhaps a 15% difference in quality between the burger at your local dive bar, and the most august, high end, hoity-toity burger out there. In other words, the baseline is already really high, and can't be improved upon all that much.

At least locally, there is a trend where every restaurant, even reasonably high end ones, have to have a burger on the menu, and there's an arms race to see how much fancy cheese, kobe blended beef, and brioche buns they can stack together. They're all very good! I'm not giving you $14 for any of them.
Yeah, I'm gonna disagree on that one. Using quality burger meat (a custom blend from Flannery is still the best I've had, almost regardless of the blends I've tried, all have been incredible) makes a HUGE difference. 15%? No way. I can order the finest restaurant burger in town and it won't even be a fraction as good as a perfectly cooked burger of quality meats. Restaurants typically don't serve burger meat this pricey, as they are in a for-profit business.

I disagree that the baseline is 'already high' now that I've tried truly high end hamburger meat.
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#22 Post by MBerto » July 13th, 2018, 8:54 am

No, but my burgers don't taste like steak because I grind the meat. I don't mean to hold up the double-double as the epitome of all burgers, only pointing out that it, like all the others mentioned/pictured here, is really good.
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#23 Post by K_F_o_l_e_y » July 13th, 2018, 9:11 am

Todd F r e n c h wrote:Yeah, I'm gonna disagree on that one. Using quality burger meat (a custom blend from Flannery is still the best I've had, almost regardless of the blends I've tried, all have been incredible) makes a HUGE difference. 15%? No way. I can order the finest restaurant burger in town and it won't even be a fraction as good as a perfectly cooked burger of quality meats. Restaurants typically don't serve burger meat this pricey, as they are in a for-profit business.

I disagree that the baseline is 'already high' now that I've tried truly high end hamburger meat.
MEAT: That's probably the biggest difference between 99.9% of restaurant burgers, and the really special ones like Craigie on Main's (or a Flannery burger at home).

I remember when I first started playing around with Flannery burgers. I would practice my recipe using fresh ground 80:20 from Wegmans and then move on to the expensive stuff. But I had some Wegmans left over, so I did a side-by-side. Wegmans was like eating cardboard compared to Flannery! No flavor at all. But you don't really notice that if you are not comparing them. A mediocre burger is better than no burger at all! But there's definitely more than a 15% difference in my book.
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#24 Post by K_F_o_l_e_y » July 13th, 2018, 9:26 am

Brian Tuite wrote:I don’t put mustard on my steak, do you?
Well, one of the ways to make Steak au Poivre is coating the steak with Dijon mustard to help the pepper adhere. Emeril Lagasse does it this way. When I've tried it, I find the Dijon too strong, but I've been meaning to go back and try it again with a milder mustard like Schwerter Senfmuehl Adrian.

You will also occasional see a mustard-flavored Sauce Bearnaise served with steak.
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#25 Post by K_F_o_l_e_y » July 13th, 2018, 9:44 am

MBerto wrote:Kevin, That looks really good! Based only on the picture, it doesn't look significantly better than a double-double. You disagree?
You have to be there lol.

The Craigie bar burger, one of the original, now cliched "off menu", so-called "secret burgers" has appeared on many lists of the best burgers in America. All I can say is that it is the best burger I've ever had in a restaurant, and saying it is only 15% better than a burger from Charlie's Kitchen (a popular student dive in Harvard Square) is like saying...well I can't even think of a suitable analogy.

Kenji Lopez-Alt, when he lived and worked at Clio in Boston, helped drive its online fame (it also didn't hurt appearing on the cover of Bon Appetit). They only make 18 a day, and only in the bar of this James Beard Award winning restaurant. Get there and get in line when they open at 5:30PM, because I've seen them sell out in 9 minutes flat.

Tony Maws admits he wishes he never invented the damn thing, and at $23, he still loses money on it (but it must be a pretty good loss-leader).

When I first had it years ago, it was only $18 and we thought that was preposterous, until we tried it. It also comes with a sizable plate of sensational Texas fries (the best I've ever had), a salad (the acid in the dressing really helps cut the richness of the burger), and a couple of pickled things on the side. Only 18 a day, because the restaurant has to make a profit, and apparently the locally raised, grass-fed beef is only available in limited quantities. Given how much work goes into it, $23 is still a deal IMO. I've probably had it approaching 50 times!

https://www.eater.com/2013/4/17/6448213 ... ain-burger

Come to Boston and I'll buy you one (if you buy the wine, they have a really good wine list at Craigie)!
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#26 Post by saul_cooperstein » July 14th, 2018, 8:26 am

The argument of minimal quality difference between best burgers and the better mass market burgers seems very consistent with the arguments from the ‘no wine is worth paying more than $10/btl’ crowd...bottle of Charles Shaw with that burger please?

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#27 Post by TimF » July 14th, 2018, 9:22 am

saul_cooperstein wrote:The argument of minimal quality difference between best burgers and the better mass market burgers seems very consistent with the arguments from the ‘no wine is worth paying more than $10/btl’ crowd...bottle of Charles Shaw with that burger please?
Sometimes I want a simple wine. A grand cru Burgundy demands one’s attention. I’m not always interested in giving that level of effort. Same goes for food. Sometimes simpler is what I want. If I’m going to invest a lot in my food, I’m probably going to have steak, not burger. Foie gras too... I’m not saying I never want a flannery burger topped with seared foie but it’s probably not necessary to make me happy. To everything, turn, turn, turn...
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#28 Post by Brian Tuite » July 14th, 2018, 9:41 am

TimF wrote:
saul_cooperstein wrote:The argument of minimal quality difference between best burgers and the better mass market burgers seems very consistent with the arguments from the ‘no wine is worth paying more than $10/btl’ crowd...bottle of Charles Shaw with that burger please?
Sometimes I want a simple wine. A grand cru Burgundy demands one’s attention. I’m not always interested in giving that level of effort. Same goes for food. Sometimes simpler is what I want. If I’m going to invest a lot in my food, I’m probably going to have steak, not burger. Foie gras too... I’m not saying I never want a flannery burger topped with seared foie but it’s probably not necessary to make me happy. To everything, turn, turn, turn...
You probably put ketchup on your hot dogs too. [wink.gif]
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#29 Post by TimF » July 14th, 2018, 10:04 am

Never! Never ever!
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#30 Post by Craig G » July 14th, 2018, 10:24 am

saul_cooperstein wrote:The argument of minimal quality difference between best burgers and the better mass market burgers seems very consistent with the arguments from the ‘no wine is worth paying more than $10/btl’ crowd...bottle of Charles Shaw with that burger please?
I might agree with this if you made it $100 wine vs. $10 burger. There are some really good < $10 burgers.
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#31 Post by K_F_o_l_e_y » July 14th, 2018, 6:34 pm

Brian Tuite wrote:You probably put ketchup on your hot dogs too. [wink.gif]
Ketchup is awesome on hot dogs! In fact, it's awesome on Flannery steak too (although I only do that with cold leftovers at 2AM).

neener

Hey, wasn't this thread supposed to be about burgers, not foie gras, wine and hot dogs? Focus please, guys!
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#32 Post by Bdklein » July 14th, 2018, 11:58 pm

cheese on Brioche bun with Bacon, sautéed onion, sautéed mushrooms, avocado, and fried egg . From a restaurant. Assume picture will be turned 90 degrees .
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#33 Post by MBerto » July 17th, 2018, 9:12 am

saul_cooperstein wrote:The argument of minimal quality difference between best burgers and the better mass market burgers seems very consistent with the arguments from the ‘no wine is worth paying more than $10/btl’ crowd...bottle of Charles Shaw with that burger please?
Actually I think it squares perfectly with wine. It's argued ad-nauseam around here: Is a $1000 wine really 10X better than a $100 wine? There are some REALLY good $100 wines out there. The cost comparison misses the point. There's no way it's 10X better, but there may be something unique, different, or a bit "better" about that $1000 bottle that makes the connoisseur with the money willing to go for it. Maybe it's, dare I say, 15% better? This is the case with connoisseurship in any area - paying increasing amounts for diminishing marginal returns.

Personally, I don't find burgers worthy of connoiseurship - it's ground meat. It's the cheap sh1t. They're still really good, and the expensive ones generally ARE better. But you're not going to get me to rave about it - at a local place renowned for their burger, you're going to have to pass up fantastic dishes like salt cod fritters, octopus, capellini with crab, or smoked duck in favor of...a cheeseburger? Hell no.
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#34 Post by MBerto » July 17th, 2018, 9:29 am

This was solid. It's Juicy Lucy from Blue Door Pub (ie not one of the two "legendary" JL places in down). Cheese inside and out.

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#35 Post by K_F_o_l_e_y » July 17th, 2018, 2:04 pm

MBerto wrote:
saul_cooperstein wrote:you're going to have to pass up fantastic dishes like salt cod fritters...in favor of...a cheeseburger? Hell no.
Salt Cod Fritters???

GET THE HELL OFF THIS THREAD! [berserker.gif]
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#36 Post by CJ Beazley » July 18th, 2018, 8:30 am

I’m curious (and not trying to start a war) am I the only one here who thinks the lettuce, pickles and tomatoes should go on top of the meat?
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#37 Post by Scott G r u n e r » July 18th, 2018, 8:39 am

Other than cheese going directly on top of the meat (and being melted) stack order doesn’t matter to me. There is even a case for putting lettuce (leaf in particular) under the meat to try and maintain some lower bun consistency- though of course this just means the juices run off differently.
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#38 Post by TimF » July 18th, 2018, 8:53 am

The order only matters when there's a chance something is going to slip out of the sandwich. Avocado needs to be carefully handled for example. Ideally it should be mashed up on spread on the top or bottom. I hate when a slice squirts out.
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#39 Post by K_F_o_l_e_y » July 18th, 2018, 9:41 am

CJ Beazley wrote:I’m curious (and not trying to start a war) am I the only one here who thinks the lettuce, pickles and tomatoes should go on top of the meat?
Famous burger guru Kenji Lopez-Alt is a proponent of putting the "toppings" under the burger and I've started doing that since I'm copying his smash burger recipe. Does that make them "bottomings"?

BTW, there was also an interesting debate about a year ago about where the cheese should go, on the top or on the bottom of burger. Dan Pashman (author of "Eat More Better: How to Make Every Bite More Delicious") has been a passionate defender of the "cheese on the bottom", arguing that it improves flavor and prevents bottom bun sogginess. Curiously, this is illustrated in the emojis the different operating systems use.

Google is apparently a believer in bottom cheese too (although how they got it to melt downwards onto the bun raises technical questions).

Not surprisingly, Apple's burger is the most delicious looking, although they split the toppings (lettuce on the bottom). Rumor is they only use Flannery Beef.

Samsung, as ususal, is completely, utterly f*cked up. Apparently they just throw cold cheese between their lettuce and tomato and call it a day. They actually had to recall their burger emoji lol!

You can see everyone's versions here:

https://emojipedia.org/hamburger/
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Last edited by K_F_o_l_e_y on July 18th, 2018, 11:51 am, edited 1 time in total.
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#40 Post by K_F_o_l_e_y » July 18th, 2018, 9:57 am

Speaking of cheese positioning...

Went to opening night at SOUTHERN PROPER in SoWa, Boston back in March and had among other things a CHEESEBURGER...American cheese (2 slices), pickles, cheese sauce, fried potatoes ($15)

A messy, but tasty burger, particularly if you are into cheese, cheese, and more cheese. I can't remember ever seeing a second slice of cheese melted on the outside TOP of a bun! Is that a thing??? Apparently so, since the chef is from NC and the restaurant is supposed to be an ode to his childhood (Coke soaked in peanuts anyone?). The fried potatoes were good, but needed some hot sauce and the 2 provided house sauces ("red hot" & "pepper vinegar") lacked punch and were not that interesting. I would order this again if I wanted to melt into my cheese.

BTW, the fried chicken was excellent.
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#41 Post by Scott G r u n e r » July 18th, 2018, 11:16 am

McDonalds once had a horribly flawed burger called the McDLT (McDonalds w/ Lettuce and Tomato). IIRC it was a response to surging competition from Burger King and customer demand to have a burger with fresher vegetables, un-shredded lettuce etc. They created a horribly wasteful two compartment styro packaging for the burger which separated the top bun and vegetables from the bottom bun and meat and the slogan "the hot side stays hot and the cool side stays cool". However some dumbass designed the thing so the cheese was on the cool side and was never melted. Who wants cold cheese on a burger???

https://www.seriouseats.com/2011/02/bla ... ander.html
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#42 Post by TimF » July 18th, 2018, 11:46 am

I remember the McDLT. So stupid putting the cheese on the cold side.

That was back in the day when all their stuff was premade and sat around until you came to buy it. Remember the racks of cheeseburgers behind the counter?
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#43 Post by K_F_o_l_e_y » July 18th, 2018, 11:49 am

I remember the McDLT, but never had one. I'm a Big Mac or nothing if I have to eat at McDonald's. I just like singing the song...

Has anyone had one of their new fresh beef burgers? I have to say they look really tasty on TV, but that can't be true.
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#44 Post by Chris Freemott » July 18th, 2018, 1:25 pm

kevin,
I've not yet made, but do wish to soon, the cheese from Chef Steps. Was it as simple as the video makes it look and was the outcome what you wanted to have with a superior cheese like your cloth bound?

Chris

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#45 Post by MBerto » July 18th, 2018, 2:43 pm

Well here's an interesting data point:

Image
M@TT Bert0 lat us
@10centpower

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#46 Post by K_F_o_l_e_y » July 18th, 2018, 2:48 pm

Chris Freemott wrote:kevin,
I've not yet made, but do wish to soon, the cheese from Chef Steps. Was it as simple as the video makes it look and was the outcome what you wanted to have with a superior cheese like your cloth bound?

Chris
Chris, it really was pretty easy. However, it probably depends a lot on the cheese or cheeses you use, as you can see from the different recipes they give. The first time I made it with Cabot, it was a bit salty, and it solidified pretty quick which made it harder to get out of the blender. But it worked. So the second time I cut the salt by half and added extra milk trying to make it more fluid. You can see my exact recipe in the comment section. I was pretty happy with it the second time, although it was a bit softer and therefor harder to cut. Definitely cut it when it is cold, and I would highly recommend the wire cheese slicer ChefSteps used since I think it would be harder to cut with a knife (the pastry rings I used were just the right size for the cutter). Definitely separate the slices with parchment or wax paper because they are pretty sticky. Next time I might try cutting it a bit thinner so it will melt quicker, but it melted reasonably well.

I don't really understand the science behind the various melting salts and how that relates to different cheeses, so I think you just have to try it with your cheese and the recipe you think is closest to it and see what happens (and guess on any corrective measures). Unfortunately, ChefSteps is not very good about answering questions in the comments, particularly for old recipes.
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#47 Post by Chris Freemott » July 18th, 2018, 5:42 pm

Kevin, thanks. I'll order some acetate and dig in. Rings I have and I have some solid cheese ideas to try this with and will report back.

To the the science.
http://modernistcuisine.com/recipes/sil ... nd-cheese/

Unless your question was really "Hey, if I use S.C. with cheddar am I using the wrong emulsifier but it's great with gouda.."

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#48 Post by Sarah Kirschbaum » July 18th, 2018, 5:48 pm

MBerto wrote:UNPOPULAR OPINION INCOMING:

Although all these burgers look (and I'm sure taste) REALLY good, there is perhaps a 15% difference in quality between the burger at your local dive bar, and the most august, high end, hoity-toity burger out there. In other words, the baseline is already really high, and can't be improved upon all that much.

At least locally, there is a trend where every restaurant, even reasonably high end ones, have to have a burger on the menu, and there's an arms race to see how much fancy cheese, kobe blended beef, and brioche buns they can stack together. They're all very good! I'm not giving you $14 for any of them.
Matt, while I don't agree 100%, I get where you are coming from. I consider a burger to be one of the ultimate comfort foods. I don't want it dressed up with truffled anything or foie gras, though a good fried egg I can do. One of the things I love about a great burger is that it normally (for me) comes from my favorite pub in town where I am comfortable and relaxed, and I don't have to cook anything or even put on make-up to make it an event. Where we can go at 10 AM or 2 AM, and get the same, terrific product within 30 minutes of deciding I want one. I do believe that better ingredients make for a better tasting product, and we can make an amazing burger at home with Flannery blends. Our creation does objectively taste better. But I don't know if it's enough better tasting to make it a better burger, when I'm talking about all that a burger means to me.

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#49 Post by K_F_o_l_e_y » July 19th, 2018, 6:00 am

Chris Freemott wrote:To the the science.
http://modernistcuisine.com/recipes/sil ... nd-cheese/
OT: Chris have you tried this Modernist Cuisine Mac & Cheese recipe? How does the sauce reheat if I wanted to make it a day in advance and store in the fridge?

I was thinking of trying it using the ChefSteps tricks of melting all the cheese and ingredients together by sous vide at 167F and then blending until smooth, which would be a lot easier than slowly melting the cheese spoonful by spoonful.
Cheers,
/<evin


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#50 Post by K_F_o_l_e_y » July 19th, 2018, 6:07 am

MBerto wrote:UNPOPULAR OPINION INCOMING
I think you need to contribute to this amusing thread:

https://www.wineberserkers.com/forum/vi ... 8#p2542475
Cheers,
/<evin


"Ah! Dull-witted mortal, if Fortune stands still, she is no longer Fortune."
~ Boëthius, in Consolation of Philosophy

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