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Posted: 8/23/2018 12:31:50 AM EDT
[Last Edit: dupemaster]
Sort of...
I allowed lettuce and tomatoes into the shop today, and even made a special sauce. I also allowed it to be orderd with cheddar. It was quite the departure from the draconian rule I’ve had with mustard, pickles, onion, American cheese. This is the typical burger one receives.  Attached FileThis is the subnet burger. We called it the Left coast as it’s typical of a West coast style burger with salad and dressing.  Attached FileI even allowed one to put bacon on it.  Attached FileAny way... off to bed. @subnet How to make a fried onion burger in real time.  single and double fried onion burgers |
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Posted: 11/4/2023 2:07:32 AM EDT
[#1]
It is too late; or is that early to make myself a burger. Some real nice food there.
At first blush - the Philly CheeseSteak may not look all that good to some folks. For me; I would order it it a second. |
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Posted: 11/9/2023 7:02:20 PM EDT
[#2]
Quote HistoryOriginally Posted By JCoop: It would have been grade B. They no longer call it B since some people thought grade B and C were somehow of lesser quality than grade A (which it was not). Now B is called something like Grade A, Dark Color, Strong Flavor and is the preferred grade for folks who like maple syrup up here in the north country. The stuff that was grade A has a very light color and flavor. Edit to correct repeated and tautological words  Quote HistoryOriginally Posted By JCoop: Originally Posted By dupemaster: Originally Posted By UnluckyDiablo: Originally Posted By dupemaster: Originally Posted By JCoop: Originally Posted By Subnet: Texas would win. I'm just sayin'.  This is true. What grade? I may have saw it a while back but can't remember. I believe is was b, @jcoop can clear it up. It would have been grade B. They no longer call it B since some people thought grade B and C were somehow of lesser quality than grade A (which it was not). Now B is called something like Grade A, Dark Color, Strong Flavor and is the preferred grade for folks who like maple syrup up here in the north country. The stuff that was grade A has a very light color and flavor. Edit to correct repeated and tautological words Yup, even my local places are doing it now. I keep a 32oz of the darkest stuff I can find from locals at all times. Need to get up to my one of my best friends in Fairfax VT, he does a large amount of sap collecting for his region. He was laying out lines and setting them up the other weekend. |
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Posted: 11/9/2023 7:03:06 PM EDT
[#3]
Quote HistoryOriginally Posted By dupemaster: It’s cold out side, so I made chili. As we all know, chili has no beans, so there are no beans in here. Meat, chilies, beer, stock, salt, pepper, garlic, onion, a couple other secret things. https://www.ar15.com/media/mediaFiles/24268/4BF13B49-52DF-4F9C-A720-1216FAC31495_jpe-3013380.JPG I want. 
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NM, USA
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Posted: 11/9/2023 9:05:35 PM EDT
[#4]
I'd eat there every day if it were in El Armpito, AKA Albuquerque.
Don't come here. Go to Round Rock, where our other office is. |
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Posted: 11/11/2023 4:14:51 PM EDT
[#5]
Quote HistoryOriginally Posted By dupemaster: It's cold out side, so I made chili. As we all know, chili has no beans, so there are no beans in here. Meat, chilies, beer, stock, salt, pepper, garlic, onion, a couple other secret things. https://www.ar15.com/media/mediaFiles/24268/4BF13B49-52DF-4F9C-A720-1216FAC31495_jpe-3013380.JPG |
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Posted: 11/17/2023 6:21:38 PM EDT
[#6]
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Posted: 11/17/2023 6:22:01 PM EDT
[#7]
Quote HistoryOriginally Posted By Subnet: You're a gentleman, and a scholar. Quote HistoryOriginally Posted By Subnet: Originally Posted By dupemaster: It's cold out side, so I made chili. As we all know, chili has no beans, so there are no beans in here. Meat, chilies, beer, stock, salt, pepper, garlic, onion, a couple other secret things. https://www.ar15.com/media/mediaFiles/24268/4BF13B49-52DF-4F9C-A720-1216FAC31495_jpe-3013380.JPG Thank you, sir. |
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Posted: 11/17/2023 6:48:28 PM EDT
[#8]
Quote HistoryOriginally Posted By dupemaster: Moar burrito. Chorizo burrito. https://www.ar15.com/media/mediaFiles/24268/IMG_3096_jpeg-3031023.JPG |
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Posted: 11/17/2023 8:02:15 PM EDT
[#9]
Quote HistoryOriginally Posted By sixgunsblazing: Breakfast Burrito? Quote HistoryOriginally Posted By sixgunsblazing: Originally Posted By dupemaster: Moar burrito. Chorizo burrito. https://www.ar15.com/media/mediaFiles/24268/IMG_3096_jpeg-3031023.JPG Obviously. |
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Posted: 12/5/2023 6:43:42 PM EDT
[#10]
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Posted: 12/17/2023 3:37:39 PM EDT
[#11]
I think I’ve done it.
I can die now.  Attached FileAfter it was wrapped up to steam for a minute.  Attached FileIt is the finest burger I’ve ever built. It deserves its own post. |
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Posted: 12/17/2023 4:08:57 PM EDT
[#12]
Quote HistoryOriginally Posted By dupemaster: I think I've done it. I can die now. https://www.ar15.com/media/mediaFiles/24268/IMG_3685_jpeg-3062482.JPG After it was wrapped up to steam for a minute. https://www.ar15.com/media/mediaFiles/24268/IMG_3702_jpeg-3062483.JPG It is the finest burger I've ever built. It deserves its own post. |
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Posted: 12/17/2023 4:38:42 PM EDT
[#13]
Ahhh the olde Oklahoma Onion Burger.... Grind one out of ribeye for thee finest specimen available.
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Posted: 12/18/2023 1:58:25 AM EDT
[#14]
Quote HistoryOriginally Posted By Lucky-Charm: Ahhh the olde Oklahoma Onion Burger.... Grind one out of ribeye for thee finest specimen available. Not quite. |
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Posted: 12/18/2023 1:59:02 AM EDT
[#15]
Quote HistoryOriginally Posted By dupemaster: Not quite. Quote HistoryOriginally Posted By dupemaster: Originally Posted By Lucky-Charm: Ahhh the olde Oklahoma Onion Burger.... Grind one out of ribeye for thee finest specimen available. Not quite. Also, straight ribeye is for rookies. |
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Posted: 12/18/2023 10:36:31 AM EDT
[#16]
Tell us more about this masterpiece of yours.
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Posted: 12/18/2023 12:01:52 PM EDT
[#17]
Quote HistoryOriginally Posted By dupemaster: Also, straight ribeye is for rookies. LOL - that is what I thought. My buddy has been perfecting his burger grind for years. He used to have the butchers grind it for him until one day the butcher ground some for himself to try. A few visits later and the butcher tells him everyone loves his grind. My friend was pissed so he bought all his own machines and grinds it himself now. |
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Posted: 12/18/2023 12:59:42 PM EDT
[Last Edit: dupemaster]
[#18]
Quote HistoryOriginally Posted By EzGoingKev: LOL - that is what I thought. My buddy has been perfecting his burger grind for years. He used to have the butchers grind it for him until one day the butcher ground some for himself to try. A few visits later and the butcher tells him everyone loves his grind. My friend was pissed so he bought all his own machines and grinds it himself now. Quote HistoryOriginally Posted By EzGoingKev: Originally Posted By dupemaster: Also, straight ribeye is for rookies. LOL - that is what I thought. My buddy has been perfecting his burger grind for years. He used to have the butchers grind it for him until one day the butcher ground some for himself to try. A few visits later and the butcher tells him everyone loves his grind. My friend was pissed so he bought all his own machines and grinds it himself now. It’s not that complicated, whole chuck is fantastic. You can mess around with brisket and short ribs and what not, but whole chuck is fantastic. Toss it in the grinder. |
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Posted: 12/18/2023 1:05:29 PM EDT
[#19]
Quote HistoryOriginally Posted By CajunMojo: Tell us more about this masterpiece of yours. I made a thread for it. Los alamos |
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Posted: 12/18/2023 5:16:17 PM EDT
[Last Edit: Lucky-Charm]
[#20]
Quote HistoryOriginally Posted By dupemaster: Also, straight ribeye is for rookies. Oh I see now... You added picked jalapeños and lemon pepper to an onion burger... Amazing and you use whole chuck and ribeye is for rookies? Guess I'll go be poor somewhere else. 
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Posted: 12/28/2023 4:13:52 PM EDT
[#21]
Pizza sub, Pepperoni grinder, pizza sandwich… I don’t care what you call it, it’s good.
A fresh made pizza sauce, thin sliced low moisture mozzarella, provolone, pepperoni.  Attached File |
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Posted: 1/4/2024 9:01:20 PM EDT
[#22]
Chicken parm sandwich.
Call it delicious, call it classic, call it amazing! Just don’t call it a burger.  Attached File |
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Posted: 1/17/2024 2:34:37 PM EDT
[#23]
Open another restaurant, they said…. It’ll be fun, they said.
 Attached File Attached File Attached FileHeater shorted out sometime this weekend and combined with 19*. The inevitable happened. Fortunately it was just a few hours of cleanup and the heat guy had them back up this morning. Meanwhile, the other place is shut down for the week having floors re sealed. So, I get to spend $8000 and make nothing for a week… |
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Posted: 1/17/2024 2:39:38 PM EDT
[#24]
Also…
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Posted: 1/17/2024 2:40:28 PM EDT
[#25]
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Posted: 1/18/2024 12:59:26 PM EDT
[#26]
Quote HistoryOriginally Posted By dupemaster: And, back on topic. Butter burger we did Monday. https://www.ar15.com/media/mediaFiles/24268/IMG_4144_jpeg-3097726.JPG Looked up butter burger... by this definition it just means "a burger". Buns should always be buttered and toasted. Is there something else to it?  Attached File |
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Posted: 1/18/2024 1:51:34 PM EDT
[#27]
Quote HistoryOriginally Posted By CajunMojo: Looked up butter burger... by this definition it just means "a burger". Buns should always be buttered and toasted. Is there something else to it? https://www.ar15.com/media/mediaFiles/59505/Capture_JPG-3098589.JPG Quote HistoryOriginally Posted By CajunMojo: Originally Posted By dupemaster: And, back on topic. Butter burger we did Monday. https://www.ar15.com/media/mediaFiles/24268/IMG_4144_jpeg-3097726.JPG Looked up butter burger... by this definition it just means "a burger". Buns should always be buttered and toasted. Is there something else to it? https://www.ar15.com/media/mediaFiles/59505/Capture_JPG-3098589.JPG “Lightly butter” is a misrepresentation of what they really do. Start at 2:35.  How to Cook 4 Regional Smashburgers with George Motz | Burger Scholar Sessions |
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Posted: 1/18/2024 2:36:43 PM EDT
[#28]
Quote HistoryOriginally Posted By dupemaster: “Lightly butter” is a misrepresentation of what they really do. Start at 2:35.  https://www.youtube.com/watch?v=448QblQxsGYQuote HistoryOriginally Posted By dupemaster: Originally Posted By CajunMojo: Originally Posted By dupemaster: And, back on topic. Butter burger we did Monday. https://www.ar15.com/media/mediaFiles/24268/IMG_4144_jpeg-3097726.JPG Looked up butter burger... by this definition it just means "a burger". Buns should always be buttered and toasted. Is there something else to it? https://www.ar15.com/media/mediaFiles/59505/Capture_JPG-3098589.JPG “Lightly butter” is a misrepresentation of what they really do. Start at 2:35. https://www.youtube.com/watch?v=448QblQxsGYWonder if I can find Wisconsin butter around here. My go-to is usually Kerrygold. |
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Posted: 1/26/2024 3:37:10 PM EDT
[#29]
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Posted: 1/27/2024 1:45:42 AM EDT
[#30]
The bone collector.
Bone marrow ground into the beef, veal stock Demi, Smoked cheddar, roasted garlic aioli, some green stuff, pickled green onions, served with truffle fries and more aioli.  Attached FileSmashed breakfast taco.  Attached File |
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Posted: 1/27/2024 10:32:54 AM EDT
[#31]
Quote HistoryOriginally Posted By dupemaster: The bone collector. Bone marrow ground into the beef, veal stock Demi, Smoked cheddar, roasted garlic aioli, some green stuff, pickled green onions, served with truffle fries and more aioli. https://www.ar15.com/media/mediaFiles/24268/IMG_4299_jpeg-3108785.JPG Fuck ya! |
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Posted: 2/16/2024 6:35:39 PM EDT
[#32]
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Posted: 2/16/2024 6:52:59 PM EDT
[#33]
Quote HistoryOriginally Posted By dupemaster: Today. The swollington. https://www.ar15.com/media/mediaFiles/24268/IMG_4757_jpeg-3131413.JPG It's a Wellington, but it's a burger. |
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Posted: 2/16/2024 7:00:05 PM EDT
[#34]
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Posted: 2/20/2024 6:31:51 AM EDT
[#35]
Quote HistoryOriginally Posted By dupemaster: Tomorrow. https://www.ar15.com/media/mediaFiles/24268/IMG_4579_jpeg-3131456.JPG The dark Mac. Our take on a double Big Mac. Looks healthy. |
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Posted: 2/20/2024 8:23:04 AM EDT
[#36]
Quote HistoryOriginally Posted By dupemaster: Tomorrow. https://www.ar15.com/media/mediaFiles/24268/IMG_4579_jpeg-3131456.JPG The dark Mac. Our take on a double Big Mac.
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Posted: 2/20/2024 8:27:11 AM EDT
[#37]
Quote HistoryOriginally Posted By dupemaster: Today. The swollington. https://www.ar15.com/media/mediaFiles/24268/IMG_4757_jpeg-3131413.JPG It's a Wellington, but it's a burger. 
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Posted: 3/2/2024 2:59:27 PM EDT
[#38]
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Posted: 3/2/2024 8:19:42 PM EDT
[#39]
I would smash that thing. Hard.
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Posted: 3/19/2024 12:45:27 AM EDT
[#40]
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Posted: 3/19/2024 7:54:24 AM EDT
[#41]
Quote HistoryOriginally Posted By dupemaster: The cheapskate. For those who are cheap. https://www.ar15.com/media/mediaFiles/24268/ADAF172B-F767-4902-9F1C-0A56A1127B27_jpe-3163321.JPG |
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Posted: 3/19/2024 7:57:39 AM EDT
[#42]
Quote HistoryOriginally Posted By dupemaster: The cheapskate. For those who are cheap. https://www.ar15.com/media/mediaFiles/24268/ADAF172B-F767-4902-9F1C-0A56A1127B27_jpe-3163321.JPG IDK if it's just me but the McCheapskate sounds better. LOL |
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Posted: 3/19/2024 11:22:35 AM EDT
[#43]
Quote HistoryOriginally Posted By JCoop: Sometimes that is exactly what is needed to hit the spot. Quote HistoryOriginally Posted By JCoop: Originally Posted By dupemaster: The cheapskate. For those who are cheap. https://www.ar15.com/media/mediaFiles/24268/ADAF172B-F767-4902-9F1C-0A56A1127B27_jpe-3163321.JPG It’s actually pretty damn good too. |
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Posted: 3/29/2024 11:00:11 PM EDT
[#44]
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Posted: 3/30/2024 10:05:26 PM EDT
[#45]
This popped up on my Youtube feed today. I've been playing around with burgers on a new griddle and it's going great. Haven't gotten a mandolin to get really thin onions yet, but plan to soon.
 A Day Making NYC's Most Hyped Burgers at Hamburger America | On The Line | Bon Appétit |
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TX, USA
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Posted: 3/30/2024 10:38:55 PM EDT
[#46]
Quote HistoryOriginally Posted By Bohr_Adam: Exactly how far back are you going here? I can’t remember ever having a burger at a restaurant that didn’t have lettuce, tomato, onion, and pickles on the side. McDonalds had the Big Mac but didn't go full veg until the McDLT, right? |
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Posted: 3/30/2024 10:50:34 PM EDT
[#47]
My griddle is sitting on my camp stove right next to me. This thread has inspired me to finish seasoning it and make some burgers. Any kind of burger, so I can up my burger game.
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Posted: 3/31/2024 6:12:45 AM EDT
[#48]
Quote HistoryOriginally Posted By Logan45: My griddle is sitting on my camp stove right next to me. This thread has inspired me to finish seasoning it and make some burgers. Any kind of burger, so I can up my burger game. 
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Posted: 3/31/2024 11:35:59 AM EDT
[#49]
Quote HistoryOriginally Posted By corwin1968: I've been doing the same and the smash burger method just works for me. Get the patty thin and crispy and keep it simple. I'm getting ready to cook one for breakfast. Just waiting for the griddle to heat up. I've gotten away from true smashburgers and lately have been making normal burgers that start in a ball and get smashed but not thin. Still thick and juicy but with a great crust. |
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Posted: 4/25/2024 11:16:59 PM EDT
[#50]
Things from last week.
Chili crisp butter burger.  Attached FileThe most sinful French toast ever conceived. Blueberry, lemon, basil brioche topped with brown sugar bourbon sauce and a vanilla cream.  Attached File |
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