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TimF
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#51 Post by TimF » July 19th, 2018, 6:42 am

You guys with the "fancy" cheese are basically creating your own processed cheese, right?
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#52 Post by K_F_o_l_e_y » July 19th, 2018, 7:25 am

TimF wrote:You guys with the "fancy" cheese are basically creating your own processed cheese, right?
Yes, the same chemistry as Kraft Cheese Slices, but made from tasty cheese instead crap. Useful if you want to put a poorly/slowly melting cheese on your burger and get it to melt without over-cooking your burger.

As an alternative, I've used my Searzall torch to melt Stilton cheese on burgers (+ plus a port wine reduction is killer, another Kenji recipe).
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#53 Post by TimF » July 19th, 2018, 8:02 am

Sounds good but coming from a guy who cures his own corned beef and pastrami, regularly smokes meat for 12+ hours, grinds his own sausage, makes his own mustard and bbq sauce, ferments his own pickles -- that sounds like a lot of work. [wow.gif]
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#54 Post by Chris Freemott » July 19th, 2018, 11:10 am

Tim
It really doesn't appear to be so. Cheese, milk, chemistry, sous vide, blend until smooth, pour into mold (acetate), let set, slice, stack, serve.

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#55 Post by Chris Freemott » July 19th, 2018, 11:13 am

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.
I have not tried the Modernist. But, I have used the CS cheese slice chemistry on nacho cheese and reheat is fine. No issues. I think that emulsification/stabilizing is durable through heat and chill cycles.

Complete agree the CS solution of sous vide and a blender makes a ton more sense than spoonfuls at a time.

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#56 Post by MBerto » July 19th, 2018, 1:33 pm

Sarah Kirschbaum wrote: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.
Sure - to be clear I do believe a "basic" burger can be improved upon with attention to the blend, cooking method, etc. My favorite burger is based upon grass fed beef but with butter, egg yolks and sauteed onions blended in, then topped with brie and served on a homemade, toasted-on-the-flattop-in-the-beef-fat english muffin bun. No ketchup required.
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#57 Post by mbeckman » July 20th, 2018, 11:48 am

One of those fancy donut bacon cheeseburgers
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#58 Post by K_F_o_l_e_y » July 20th, 2018, 3:00 pm

K_F_o_l_e_y wrote:
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.
Chris, I'm posting the result over on the "Why sous vide" thread...
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#59 Post by K_F_o_l_e_y » July 21st, 2018, 1:44 pm

And now for some real burger PORN (send women and children out of the room before viewing this):

https://youtu.be/O_k-DvjKnq4
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#60 Post by ClarkstonMark » July 21st, 2018, 4:44 pm

mbeckman wrote:One of those fancy donut bacon cheeseburgers
wherever that came from needs to look into Kevin/Chris's method for making a cheese melt [cheers.gif]
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#61 Post by K_F_o_l_e_y » July 21st, 2018, 4:58 pm

ClarkstonMark wrote:
mbeckman wrote:One of those fancy donut bacon cheeseburgers
wherever that came from needs to look into Kevin/Chris's method for making a cheese melt [cheers.gif]
A little heat would help. [whistle.gif]
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#62 Post by Jay Miller » July 24th, 2018, 10:25 am

Sarah Kirschbaum wrote:
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.
Hi Sarah - I was reading this post and agreeing with it and didn't even notice it was you posting it until I just started to reply. What struck me was that as you described your favorite "burger experience" I knew exactly what you were talking about as a specific burger immediately leapt into my mind - Frankie's on Grove St.. This is despite having preferred burger preps to their poached egg. But it's a great burger in a comfortable atmosphere.

At home our favorite is still fish sauce, granulated garlic (or garlic powder) and sauteed thai peppers.
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#63 Post by T. Melloni » July 24th, 2018, 11:40 am

K_F_o_l_e_y wrote:. . .

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
Looks like you can add pimientos to the mix to make pimento cheese. Nom.
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#64 Post by K_F_o_l_e_y » July 24th, 2018, 1:08 pm

Burgers (Wegmans 80:20) on toasted homemade brioche buns, with homemade American-style melty cheese made from Cabot Clothbound Cheddar, homemade spicy dill pickles, thinly sliced raw onions, Thousand Islands dressing
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#65 Post by Brandon R » July 25th, 2018, 10:32 am

Looks tasty, Kevin.
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#66 Post by Paul Luckin » July 25th, 2018, 11:56 am

Dom Dom Burger (Japan) now offering the Camembert Burger...limited time only.

two beef patties
slice of yellow cheese
tomato
onion
thick-cut Camembert for the buns
\m/ >_< \m/

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#67 Post by Bdklein » July 25th, 2018, 12:09 pm

Anybody prefer their burger buns toasted on the outside , besides me?
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#68 Post by Brian Tuite » July 25th, 2018, 12:53 pm

Bdklein wrote:Anybody prefer their burger buns toasted on the outside , besides me?
If you want a Panini order a Panini. :P
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#69 Post by Brandon R » July 25th, 2018, 2:39 pm

Truthfully, my favorite burger (if I have amazing meat) is a Flannery patty (FLAT, not shaped like a friggin' ball, and wide enough to get to the edge of the bun AFTER cooking...(mini-rant)) with S&P, a toasted kaiser bun, mayo, lettuce, tomato and onion. That's it. Cheese is sometimes good, but I've had more burgers than I'd like to admit that were totally overwhelmed by the cheese. What a waste those are.
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#70 Post by Brian Lynch » July 25th, 2018, 5:34 pm

K_F_o_l_e_y wrote:
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.
Kevin's cheese was phenomenal!

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#71 Post by K_F_o_l_e_y » July 26th, 2018, 9:31 am

Brian Lynch wrote:Kevin's cheese was phenomenal!
Thank you, Sir!
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#72 Post by K_F_o_l_e_y » August 23rd, 2018, 1:04 pm

RIP: The Townsman's once-a-month Brunch Burger, with house Boursin, bacon, roasted onion jam, yolk caramel, brioche, steak fries ($18)

Unfortunately, this restaurant that served my 2nd favorite burger in the Boston area (and was one of Food & Wine's Best New Restaurants of the Year 2016) has closed.

[swearing.gif]
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#73 Post by KTSullivan » August 29th, 2018, 11:18 am

Image

hows this for burger porn?!
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#74 Post by Eric LeVine » August 30th, 2018, 9:33 am

For 4 people?
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#75 Post by K_F_o_l_e_y » August 30th, 2018, 10:11 am

Eric LeVine wrote:
August 30th, 2018, 9:33 am
For 4 people?
Eagle’s Deli (Boston) wannabe! Let us know when you hit 10 patties.'
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#76 Post by Mark Cochard » September 11th, 2018, 10:46 am

Had this a few years ago with 3 others, all in NY for A WEST certified Educator training, 2 from Philly, one from Boston and one from London.
All 4 of us got this burger. https://www.businessinsider.com/secrets ... -eat-it-19. It was amazing. Unfortunately started with a brett bomb Baudry Chinon with about 15 years on it. We switched to another wine immediately.

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#77 Post by K_F_o_l_e_y » September 11th, 2018, 1:18 pm

Mark Cochard wrote:
September 11th, 2018, 10:46 am
Had this a few years ago with 3 others, all in NY for A WEST certified Educator training, 2 from Philly, one from Boston and one from London.
All 4 of us got this burger. https://www.businessinsider.com/secrets ... -eat-it-19. It was amazing. Unfortunately started with a brett bomb Baudry Chinon with about 15 years on it. We switched to another wine immediately.
Probably a pretty good deal for $35. Tony Maws says he looses money on his Craigie on Main burger (now $22), which is one reason he only makes 18 a day. Classic loss leader.
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#78 Post by M.Kaplan » September 21st, 2018, 10:10 am

The Black O.G. Burger, at Goku Asian Canteen. Coup De France du Burger 2017 & 2018.

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#79 Post by Brad Kane » September 21st, 2018, 10:18 am

One of my favorite takes that I make from time to time.

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#80 Post by K_F_o_l_e_y » October 19th, 2018, 8:40 am

Shake Shack gets an "A", In-n-Out an "F" from Consumer Reports for serving antibiotic free beef:

https://www.yahoo.com/finance/news/22-a ... 37783.html

In other news, I was looking at Eater Boston's "25 Essential Boston-Area Burgers" map, and decided to try a new one (new for me)...at Highland Kitchen (Somerville MA).

https://boston.eater.com/maps/best-boston-burgers

THE HIGHLAND: Bacon cheeseburger with 8 oz Angus beef, cheddar, and caramelized red onions, $11.95 (plus $2 for bacon).

A hefty, meaty flavored burger with an outstanding crust and charred flavor, cooked perfectly to temperature, toasted bun. Comes with some well-caramelized onions on the side, and some pickles and carrot slices (pickled carrots are awesome on a burger!). The big pile of fries would have been very good except for the burnt oil flavor. A good deal for the price.

Then went home to enjoy some an epic Yankee destruction on TV!
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#81 Post by K_F_o_l_e_y » November 8th, 2018, 5:45 am

THERE'S SOME FRIGHTENING SHIT: On the Internet
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#82 Post by Brian Tuite » November 8th, 2018, 6:32 am

K_F_o_l_e_y wrote:
November 8th, 2018, 5:45 am
THERE'S SOME FRIGHTENING SHIT: On the Internet
Kiddie Porn [smileyvault-ban.gif]
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#83 Post by Jason T » November 9th, 2018, 3:00 am

Is that better or worse than ‘burger in a can’?
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#84 Post by Frank Drew » November 12th, 2018, 6:20 pm

I agree that there’s a world of difference between burgers and great burgers, but since the meat is the key difference, why put all that other shit on your prime Flannery blend? A great burger (as opposed to a great sandwich with some ground beef in there somewhere) should be completely satisfying all by itself on a plate if it came down to that. Keep it simple if you’ve got great ingredients: Good quality bun, garden tomato, slice of good cheese, ok, fine, some lettuce.

Enjoy.

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#85 Post by Brian Tuite » November 12th, 2018, 10:35 pm

Frank Drew wrote:
November 12th, 2018, 6:20 pm
I agree that there’s a world of difference between burgers and great burgers, but since the meat is the key difference, why put all that other shit on your prime Flannery blend?
Because if all I wanted was the meat I’d cook a steak instead.
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#86 Post by TimF » November 13th, 2018, 6:20 am

I got a new meat grinder for my KitchenAid mixer and finally put it to use last night. I got an all metal one this time as the old plastic one had cracked. Ground 100% chuck on a fairly coarse grind. Fried it in cast iron. By the time the burgers were done there was about 1/2 of fat in the pan. So delicious. Served with fried onions, a little lettuce, "secret sauce" and cheddar cheese. Grinding the meat immediately before cooking makes a big difference in burger quality IMO. Sorry -- no photos.
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#87 Post by K_F_o_l_e_y » November 13th, 2018, 9:01 am

Brian Tuite wrote:
November 12th, 2018, 10:35 pm
Because if all I wanted was the meat I’d cook a steak instead.
Sorry, Steak Porn is over there --->>
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#88 Post by K_F_o_l_e_y » January 18th, 2019, 10:54 am

I can still remember the arguments my siblings and I had about McDonalds vs Burger King vs Wendy's, and I still have a fond place in my heart for the good ol' Big Mac...

The Automatic's (Cambridge, MA) Mondays-only "Big Mac" special reminds we why: It's delicious!
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