-
Ever wanted an RSS feed of all your favorite gaming news sites? Go check out our new Gaming Headlines feed! Read more about it here.
Lol no way I'm posting pics and get myself into $35 Italian meal trap
But I will say I got it from http://epicburger.com/#/home
But I will say I got it from http://epicburger.com/#/home
Yep
Fucking Wimpy always made me hungry for a burger. Joe Camel, but for Burgers.
Will you be singing Wimpy's Hamburger song while at it? Because you should.These bad boys are sitting in the fridge absorbing kosher salt for another two hours (ten total) before a trim, then an hour at 200 degrees in the oven and then a very light coating of peanut oil and 45 seconds each side at 600 degrees on a cast iron pan.
These bad boys are sitting in the fridge absorbing kosher salt for another two hours (ten total) before a trim, then an hour at 200 degrees in the oven and then a very light coating of peanut oil and 45 seconds each side at 600 degrees on a cast iron pan.
Nice. I assume by trimming you mean some of the fat. You ever tried cutting that fat up and cooking it in the pan first to A. Get super crispy steak bacon and B. Get rendered fat to then sear the steak in?These bad boys are sitting in the fridge absorbing kosher salt for another two hours (ten total) before a trim, then an hour at 200 degrees in the oven and then a very light coating of peanut oil and 45 seconds each side at 600 degrees on a cast iron pan.
These bad boys are sitting in the fridge absorbing kosher salt for another two hours (ten total) before a trim, then an hour at 200 degrees in the oven and then a very light coating of peanut oil and 45 seconds each side at 600 degrees on a cast iron pan.
Isnt§all salt Kosher/Halal tho?
Or do they secretly add bacon bits to most salt?
These bad boys are sitting in the fridge absorbing kosher salt for another two hours (ten total) before a trim, then an hour at 200 degrees in the oven and then a very light coating of peanut oil and 45 seconds each side at 600 degrees on a cast iron pan.
I see you too are a man of culture and poise. Strip loin steaks are my go to.
How thick are they? An hour seems long. Better be > 1.5 inches thick.
True. There is no hamburger scene in endgame and there is no classic thread on era specifically about that scene. My bad.
I owned this particular Food Fighter action figure, among many others. Did not expect to see this blast from the past.
I love a rare to medium rare steak, but get my burgers well done, always. Preferably smashed. It's burger week in Portland. My gut is ready.
These bad boys are sitting in the fridge absorbing kosher salt for another two hours (ten total) before a trim, then an hour at 200 degrees in the oven and then a very light coating of peanut oil and 45 seconds each side at 600 degrees on a cast iron pan.
You should bring Those to room temp before shoving Those beauties into the oven.
Don't mind him, he's Wimpy. He probably wolfed it down before he had a chance to take a photo of it. So here's mine that I got at Bunsen over in Dublin.
I was working in London a while back and we had Honest Burger for lunch every day which looked like this... and now I've just found out there is one in Manchester so I am a happy bunny.
Father's Office Burger is legit...It's the only place I'd dare to order a burger rare- medium rare.
Of course.! And the "hour " is approximate- I'm using an inserted thermometer and they will be removed when they hit temp. Probably won't be quite that long.
I'll trim off a little of the exterior strip fat but not a lot because I want a little to render off with the juices for my sauce and I like the extra maillard effect/taste.
I'm going to make a chipotle au poivre sauce from the pan drippings and fond while they rest. Haven't decided on sides yet but some simple roasted peppers and warm flour tortillas wouldn't be a crazy idea.
I'll snap a couple of shots later this evening.
All salt is kosher in the religious sense but kosher salt is just a specific term for a grain and function for curing. It's chemically identical but the coarse grains are good for melting into and penetrating the meat.
That just made me think of the Wimpy Burgers here in Michigan that I've always kind of wanted to go to, not sure if it was related to the old fast food place that's still around outside the US or the other Wimpy's that I've seen when I searched some time ago.
Also.
Also.