"made" my own beef burger patties using nothing but pic related. They turned out so fucking bland i literally cant adam and eve it. How do i make a nice tasting burger? loads of salt? mixed herbs?

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Anonymous Mon Sep 17 16:15:34 2018 No.11216191 [Reply] [Original]

"made" my own beef burger patties using nothing but pic related.
They turned out so fucking bland i literally cant adam and eve it.
How do i make a nice tasting burger? loads of salt? mixed herbs?

>>	Anonymous Mon Sep 17 16:17:14 2018 No.11216199 also do i need a higher fat content?

>>	Anonymous Mon Sep 17 16:18:09 2018 No.11216204 >>11216191 Salt and pepper is a given. Don't forget that a lot of your flavor comes from technique. I hope you got a good sear on it. Also, what cut of beef is that? Short rib is best. Brisket 2nd. Chuck 3rd.

>>	Anonymous Mon Sep 17 16:18:33 2018 No.11216206 >>11216191 honest question, what % horse is this

>>	Anonymous Mon Sep 17 16:20:26 2018 No.11216211 >>11216199 Fat content looks about right. 20% is ideal IMO.

>>	Anonymous Mon Sep 17 16:20:36 2018 No.11216212 >>11216191 You used low quality meat which definitely accounts for at least part of the issue. It's also not at all clear if you added some goddamn salt and pepper or not. You should have. A little crushed garlic mixed in is pretty nice too.

>>	Anonymous Mon Sep 17 16:21:13 2018 No.11216215 >>11216206 3% i think i remember the bbc reporting (average for all meat products)

>>	Anonymous Mon Sep 17 16:22:58 2018 No.11216220 >>11216215 how can the british possibly do this the british the british THE BRITISH

>>	Anonymous Mon Sep 17 16:25:01 2018 No.11216229 I have a gas grill, but I put mesquite twigs from my trees in a cast iron box in it to flavor the meat. You cold also add a few splashes of Worcestershire Sauce in the meat when raw.

Anonymous Mon Sep 17 16:26:21 2018 No.11216234
File: 34 KB, 400x400, British Beef.jpg [View same] [iqdb] [saucenao] [google]

Looks pale and awful. Buy better "beef", and season it with copious salt, on the outside.

Don't fuck with it and mix it around a bunch. It's not a meatloaf, you're just going to end up with a bunch of tangled connective tissues that ruin the texture when it cooks. Form the patty and season the outside. Maybe form two thin patties and place a slice of cheese and some fresh herbs in the middle if you insist on cooking it medium or above, which you probably should do with questionable British "beef".

>>	Anonymous Mon Sep 17 16:33:21 2018 No.11216247 >>11216191 >made burger patty with unseasoned beef >omg why is it so bland maybe season it you sped

Anonymous Mon Sep 17 16:39:52 2018 No.11216281

>>11216191
Salt and a proper sear. I like to do a reverse sear even for burgers. Bake them in a 300F/150C oven until almost done to your likeness, then preheat a pan over highest heat on the stove and let it heat up for 3-5 minutes and use it to just sear the burgers. The high heat adds a lot of flavor.

>>	Anonymous Mon Sep 17 16:42:21 2018 No.11216292 white people: the thread

>>	Anonymous Mon Sep 17 16:44:11 2018 No.11216303 >>11216292 Shitty cooks come in all colors.

Anonymous Mon Sep 17 16:46:20 2018 No.11216307

>>11216292
This. Here's what you do for proper black people burgers.

Buy the absolute cheapest beef, preferably the stuff that comes in a tube, but make sure it's at or near expiration date so it's discounted even more, because you can't afford any better on welfare.
Now, dump and entire bottle of Crystal hot sauce in it and mix it up with your unwashed hands.
Cook them until they're black and dry. Serve with a copious amount of ketchup.

>>	Anonymous Mon Sep 17 16:48:18 2018 No.11216311 Try a sprinkle of raisin powder

>>	Anonymous Mon Sep 17 16:51:51 2018 No.11216320 File: 2.81 MB, 800x450, Niger cuisine.webm [View same] [iqdb] [saucenao] [google] >>11216292 >black people burgers

Anonymous Mon Sep 17 17:05:02 2018 No.11216354

Not OP but I had the same fucking problem.

>Bought 20% fat beef mince from my local butcher
>Mixed it up with garlic, onions, capers, salt and pepper
>Seared for 2 minutes on each side on a hot griddle
>Finished it in the oven, under foil and topped with flavoured butter, at 150*C
>Served in a bun with fresh tomato, romaine lettuce, gherkins and locally produced oak-smoked cheddar

And it tasted like SHIT. What the fuck did I do wrong?

Anonymous Mon Sep 17 17:08:36 2018 No.11216371

>>11216354
only add salt to the outside of the patty right before cooking, dont mix it in there as it breaks down the proteins and will make it spongy. also capers are disgusting so that probably didn't help.

also if you can't cook a burger on the stove alone, it's probably too thick. you want to maximize the maillard reaction. if you're wanting to eat a fat burger, use 2 thinner patties instead of one thick one.

>>	Anonymous Mon Sep 17 17:08:39 2018 No.11216373 >>11216354 >mixing onions and capers into the patty That was your mistake. Fuck that "finishing it in the oven" bullshit too.

Anonymous Mon Sep 17 17:18:19 2018 No.11216410

>>11216354
>What the fuck did I do wrong?
Several things:
1) what cut of meat did you get?
2) Dry spices like salt and pepper are OK for mix-ins. Wet stuff? No. The problem is that the cooking times don't match the cooking times of the meat. Leave them out. If you want onions and capers then use them as toppings, not mix-ins. I prefer to use no mix-ins at all. I do season the outside of the patty with S&P only.
3) Searing is good. The patty should have a noticeable crust on it.
4) Finishing in the oven? No. Keep it on the griddle. Just turn the heat down. Cook it mid rare or medium. Rare is a bad idea because the meat has an unpleasant, pasty, texture. More than medium and you start losing flavor and getting a hard texture. Certainly don't cover it in foil for finishing--that traps moisture which will fuck up your good seared crust.
>>oak smoked cheddar
I love good cheddar, but it's a bit too firm for a cheeseburger. Also the flavor can easily be too strong. If you must use that cheese then use a very thin slice. You want to use a soft melty cheese. You can go fancy like raclette, taleggio, fontina, brie, etc or use the culinary abortion known as processed cheese. Yeah it usually sucks, but it's excellent for cheeseburgers. Let's be honest, that's really it's only legit use. But damn is it a good one.

Oh, and don't forget to toast your buns on the griddle using some of the drippings from the burgers.

Anonymous Mon Sep 17 17:20:07 2018 No.11216415

>>11216371
>also if you can't cook a burger on the stove alone, it's probably too thick. you want to maximize the maillard reaction. if you're wanting to eat a fat burger, use 2 thinner patties instead of one thick one.

Very good point, I forgot to mention that.

>>	Anonymous Mon Sep 17 17:22:47 2018 No.11216424 salt pepper onion power garlic powder chili flakes melt butter on it when cooking

>>	Anonymous Mon Sep 17 21:03:31 2018 No.11217325 >>11216212 >>11216354 >A little crushed garlic mixed in is pretty nice too. >Mixed it up with garlic, onions, capers, oh HELL no!

>>	Anonymous Mon Sep 17 21:07:08 2018 No.11217343 Salt, pepper, paprika, whisked egg, diced onions. That's what I usually do. Keep in mind that salt and spiciness enhance flavour. Godspeed, OP.

>>	Anonymous Mon Sep 17 21:10:22 2018 No.11217356 >>11217343 >whisked egg, diced onions. what the fuck? fuck off

>>	Anonymous Mon Sep 17 21:14:43 2018 No.11217371 >>11216191 Have fun,fucking,your fleshlight faggot

>>	Anonymous Mon Sep 17 21:20:17 2018 No.11217392 >>11216307 >Buy Steal

>>	Anonymous Mon Sep 17 21:22:23 2018 No.11217395 >>11217356 You're supposed to work them into the patty. The egg keeps everything together, the onion complements the beef's flavour. It's not that hard, anon.

>>	Anonymous Mon Sep 17 21:22:57 2018 No.11217397 >>11216191 If you're in WR you can sometimes get the meat counter to mince cuts of your choice, which I'd recommend if you don't want to mince it yourself or go to a butcher.

>>	Anonymous Mon Sep 17 21:23:00 2018 No.11217398 Since we're on the topic, why the hell do my burgers always turn out weird and grey? The crust on the flat sides develops well, but the sides of my burgers never go more than some unappealing grey colour. How do I get beautiful brown patties, /ck/ros?

>>	Anonymous Mon Sep 17 21:23:50 2018 No.11217401 >>11216191 >brit doesn't even know how to use spices Yep.

>>	Anonymous Tue Sep 18 00:45:43 2018 No.11218005 >>11216320 Real talk, that's actually pretty ingenious. >deal with swarms of bugs >deal with lack of food Two birds, one stone.

Anonymous Tue Sep 18 01:11:33 2018 No.11218071

150g of 80/20 ground sirloin in a pan.
Turn on heat to medium.
Season both sides with salt and pepper
5-6 minutes per side depending on your desired level of doneness after you hear it start sizzling.
Top with the mildest cheese you can stand since you're just looking for the texture and fat, turn off the heat and let the cheese soften while you slice the bun and get your toppings out.
Done.

>>11217398
The only all-brown patties I've ever seen are either so thin they don't have edges or are cooked by indirect means like radiant heat (grills).

Anonymous Tue Sep 18 01:21:21 2018 No.11218096

To make THE most amazing burger, start with the most amazing ground chuck. A little bit of beef. A little bit of brisket. First thing's first: season it. Bind it together with a touch of egg. Try to get it done the day before. Use a lovely grapeseed oil.

>>	Anonymous Tue Sep 18 01:26:18 2018 No.11218104 >>11218005 AIDS and malaria too!

Anonymous Tue Sep 18 01:43:04 2018 No.11218132
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>>11216191
Season your patty properly.
Don't buy into salt & pepper on the outside only. IMO it's shit advice that's been going around for too long. Your burger should be seasoned throughout. If you're only seasoning the outside of the formed patty, what do you think the other 80% of your patty is going to taste like? Bland as fuck.

Any time I make burgers now I gently separate and lay out the ground meat on a cutting board, and season it evenly. Salt, pepper, onion powder, garlic powder, paprika. Mix and form the patties without smooshing them too much. Apply more salt and pepper on the outside before transferring to a hot pan with a bit of oil. 80/20 or higher fat content is nicer IMO because you can form a bit of a crust without drying out the inside. 85/15 is okay, but temps should be lower.

Anonymous Tue Sep 18 05:09:22 2018 No.11218525

>>11217395
>You're supposed to work them into the patty
No you aren't.
>The egg keeps everything together
If you're not using shitty lean beef then you don't need extra binders.
>the onion complements the beef's flavour
So use it as a topping. Putting it in the patty fucks up the texture.

>>	Anonymous Tue Sep 18 05:11:15 2018 No.11218528 File: 51 KB, 629x504, 5FECDAC0-29EF-4D4E-A81D-BC76A6EB198B.jpg [View same] [iqdb] [saucenao] [google] >>11216191 >”made” how fucking else to hamburger patties come into existence

>>	Anonymous Tue Sep 18 05:18:13 2018 No.11218535 >>11218132 Best post in the thread.

>>	Anonymous Tue Sep 18 05:18:56 2018 No.11218536 >>11216354 >no mayo / mustard / bbq / ketchup Not surprised it tasted like shit.

>>	Anonymous Tue Sep 18 05:28:34 2018 No.11218548 >>11216215 Generally horsemeat only gets into European food factories where they're processing both. This meat here would be 100% beef for sure. Consider the horse meat scandal and that most of it was processed foods shipped from East Europe

>>	Anonymous Tue Sep 18 07:18:51 2018 No.11218693 >>11216191 >Hmm. Looooooooove the taste of meat yummy >Have to load it with a shitton of spices to make it palatable Omniscum, everyone

>>	Anonymous Tue Sep 18 07:37:33 2018 No.11218729 Guys, how would you add fat to meat which is extremely lean, say less than 5% fat?

>>	Anonymous Tue Sep 18 07:47:24 2018 No.11218756 File: 146 KB, 634x968, laughingroastie.jpg [View same] [iqdb] [saucenao] [google] >>11216191 Why do companies say "British ______" as if that's a good thing?

>>	Anonymous Tue Sep 18 07:59:15 2018 No.11218776 >>11218729 by making something else and then buying the right kind of meat next time

>>	Anonymous Tue Sep 18 08:02:13 2018 No.11218784 Use Knorr Aromat to season the mince and add some Worcestershire sauce as well. Fry in lard.

>>	Anonymous Tue Sep 18 08:09:02 2018 No.11218797 You people are fucked up All it takes is Montreal Steak Seasoning and Italian seasoning to make a burger good.

>>	Anonymous Tue Sep 18 08:16:38 2018 No.11218811 >>11216191 I use an italian herb mix, think it's mccormick or maybe whole foods 365, that and a bit of white pepper. It's good.

Anonymous Tue Sep 18 08:17:57 2018 No.11218815

It's pretty hard to make cheap ground beef taste good, even with a bunch of spices and shit you'll still taste the cheap beefiness and it won't taste as would expect . Don't listen to the salt and pepper only retards, they are they same people who hate any drink that isn't water and own only one pan that is cast iron. The truth is, the salt and pepper thing only works with quality ingredients and still is not optimal in a lot of cases.

When I only have cheap ground beef I mince a little of smoked bacon and add it to the mix, it will improve the flavor and mask the cheap taste of cheap ground beef. Add salt, pepper, garlic paste and whatever else you like there.

With beef the best option will always be just to buy better quality meat, no amount of preparation trickery or spices will improve cheap beef too much

>>	Anonymous Tue Sep 18 08:19:30 2018 No.11218817 >>11216191 >cant adam and eve it what

Anonymous Tue Sep 18 08:20:08 2018 No.11218820

>>11216191
This is proof that meat eaters are retarded. You have to spice up your meat in order for it to taste good. An animal suffered and died so that you could cover up its shit taste anyway. How can you do that? How can you eat something that had a face? The real redpill is veganism. Join us.

>>	Anonymous Tue Sep 18 08:20:34 2018 No.11218821 >>11216191 >literally cant adam and eve it. ???

Anonymous Tue Sep 18 08:20:55 2018 No.11218823

>>11216191
Don't buy the cheapest mine beef the shop sells.
Whether it's Waitrose or ASDA, their cheapest stuff is just really low grade cuts used and it will be bland and watery.

Lots of salt and pepper. A whole egg and a spoon full of a sauce like ketchup or sweet chilli to add some more seasoning is an option but not mandatory.
Home made burgers are best flame grilled, followed by oven grilled followed by fried.

>>	Anonymous Tue Sep 18 09:26:10 2018 No.11218952 File: 2.16 MB, 256x230, ezgif-5-9e88735b05.gif [View same] [iqdb] [saucenao] [google] >>11218823 >A whole egg and a spoon full of a sauce like ketchup or sweet chilli

>>	Anonymous Tue Sep 18 09:36:06 2018 No.11218982 >>11218821 >>11218817 Its cockney rhyming slang

>>	Anonymous Tue Sep 18 09:42:35 2018 No.11219003 Regards from professor Mallard. Sear that shit thoroughly and salt will suffice for flavor. Want superior result, add onion, garlic and black pepper. That's all you need, but no brown - no flavor.

Anonymous Tue Sep 18 10:29:42 2018 No.11219142

>>11216191
Chopped parsley, slat and pepper, chilli flakes
Crack an egg into the ground beef and use bread crumbs
Shred provone cheese into the meat egg herbs n bread crumbs
Kneed it together then let sit for at least half hour
Shape your patties and cook them in a skillet
Juicy tasty burgers every time
Roll them into lil balls and use it for meatball recipie.

>>	Anonymous Tue Sep 18 10:31:58 2018 No.11219150 File: 186 KB, 960x958, 1463E3BC-EB8B-4942-94E2-C91CD35054C1.jpg [View same] [iqdb] [saucenao] [google] >>11216191 >british beef i hope you have a license for that

>>	Anonymous Tue Sep 18 10:37:17 2018 No.11219166 >>11218797 Finally some fucking sense

>>	Anonymous Tue Sep 18 10:54:14 2018 No.11219226 >>11219003 Ok, how do you sear without turning it into a dried grey lump inside.

>>	Anonymous Tue Sep 18 10:55:22 2018 No.11219230 >>11218823 >best flame grilled, followed by oven grilled followed by fried. Wouldn't that dry it out?

>>	Anonymous Tue Sep 18 10:55:33 2018 No.11219232 >>11219226 It's no different than searing a steak, pork chop, chicken breast, or anything else. High heat, short time.

>>	Anonymous Tue Sep 18 10:56:46 2018 No.11219235 >>11219230 He was ranking different methods, not suggesting you do all those steps to one burger.

Anonymous Tue Sep 18 11:18:51 2018 No.11219284
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>>11216191
A bit of salt and pepper and worcestershire sauce or steak sauce. Flatten it down and make sure you put a little dent in the middle.

Also smash burgers are fun to make. Take a big healthy scoop of beef slap it down on a hot pan, throw some thinly shaved onion and smash that cunt down with your spatula. Flip a couple minutes after and put some cheese on it.

>>	Anonymous Tue Sep 18 11:41:40 2018 No.11219359 >>11219232 Yep. Except leaving ground meat uncooked is asking for a poisoning, so don't make it too hot. Medium-rare hamburger is still okay. Want it bloody - make a rare steak instead.

>>	Anonymous Tue Sep 18 11:43:17 2018 No.11219364 >>11218952 >is an option but not mandatory.

>>	Anonymous Tue Sep 18 11:52:54 2018 No.11219384 File: 49 KB, 1024x649, 1518588283029.jpg [View same] [iqdb] [saucenao] [google] >>11218528 >Any excuse to use my funny image. Try reading his post, "made" as in attempted and failed.

>>	Anonymous Tue Sep 18 12:10:44 2018 No.11219420 >>11218982 I get it now. Without the accent it's hard to tell that shit

>>	Anonymous Tue Sep 18 12:12:50 2018 No.11219425 >>11219150 *loicense

>>	Anonymous Tue Sep 18 12:16:00 2018 No.11219433 >>11216354 retards who actually mix seasonings into their ground beef deserve for it to taste like shit

>>	Anonymous Tue Sep 18 12:21:38 2018 No.11219445 more salt

>>	Anonymous Tue Sep 18 12:22:33 2018 No.11219446 >>11216191 >Salt the everloving shit out of it >Got onions? sweat them and remove before adding burgers. >Got garlic? do same as onions. >Add pepper to taste Literally all you have to do for a delicious burger. It isn't gourmet but its simple.

>>	Anonymous Tue Sep 18 12:25:10 2018 No.11219455 >>11216371 >right before cooking What if you use sea salt? It doesn't dissolve. I have to leave it on for like 30-60 minutes to make sure it goes in.

>>	Anonymous Tue Sep 18 12:25:44 2018 No.11219459 >>11216211 I grind my own beef and do em at 50% fat, so yummy!

Anonymous Tue Sep 18 12:29:57 2018 No.11219470

>>11216191
you need to pump it full of good shit
>onions
>garlic
>some salt
>pepper
>worcestershire sauce
>tabasco
>an egg for easy working with your hands

you could add some more stuff too like certain mushed vegetables. Celery adds a nice edge. But dont overdo it because its the meat that holds it all together and if the ratios are off and its too little meat it will just fall apart.

>>	Anonymous Tue Sep 18 12:32:02 2018 No.11219472 >>11216320 lmao blacks are subhuman

>>	Anonymous Tue Sep 18 12:40:26 2018 No.11219508 >>11218104 you don't get those from ingesting things

>>	Anonymous Tue Sep 18 12:41:37 2018 No.11219511 >>11219150 >>11219425 https://www.youtube.com/watch?v=-1yzoiUIGGs

>>	Anonymous Tue Sep 18 12:42:07 2018 No.11219512 Use stock. The absolute secret ingredient for anyone wanting to make good umami.

>>	Anonymous Tue Sep 18 12:43:10 2018 No.11219517 >>11216292 Burgers are a white people creation though. Our culture is not your goddamn heart attack in a bun.

Anonymous Tue Sep 18 12:45:36 2018 No.11219523
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I use worcestershire sauce, salt/pepper, and a little garlic powder.

Now I've been thinking of switching to mushroom ketchup and maybe even adding some bone marrow to it. Any thoughts?

>>	Anonymous Tue Sep 18 12:52:00 2018 No.11219541 >>11219508 So all these Africans are getting AIDS from fucking mosquitoes then? Wtf.

>>	Anonymous Tue Sep 18 13:00:52 2018 No.11219562 >>11217343 This but with some cumin

>>	Anonymous Tue Sep 18 13:05:32 2018 No.11219572 >>11216191 British beef don't use prime cuts of meat, where American mince ranges from ones you can make burgers with (using good cuts) to left overs like ours (off cuts used for stewing)

Anonymous Tue Sep 18 13:21:32 2018 No.11219606

>>11219572
Can't you Brits ask the people at the meat counter of your supermarket to grind a steak (or whatever cut you might want) for you?

It's standard here in burgerville. Maybe tiny flyover markets won't do that but most supermarkets, and certainly a proper butcher, will grind whatever you want while you wait.

>>	Anonymous Tue Sep 18 13:40:21 2018 No.11219659 >>11219606 You can yes, but much like the packaged meat in OP's image, those mince mixes are just off cut trimmings and waste ground to mince for making pies, pastries, shepards pie and so on.

Anonymous Tue Sep 18 13:46:30 2018 No.11219674

>>11219659
that's no different than the cheapo American ground beef though. The stuff in packs like that is made from scraps and trim. Some supermarkets will have specific cuts pre-ground (i.e. chuck or sirloin), but if you want something nice you either grind it yourself or you grab a cut and ask 'em to grind it for you.

>>	Anonymous Tue Sep 18 13:50:31 2018 No.11219698 >>11216191 >British beef >turned out bland I don't know what you were expecting

>>	Anonymous Tue Sep 18 13:51:53 2018 No.11219702 >>11219541 They get AIDS from raping each other

>>	Anonymous Tue Sep 18 14:40:20 2018 No.11219890 File: 3.00 MB, 640x360, salvation burger - classic cheeseburger.webm [View same] [iqdb] [saucenao] [google] >>11216191 Buy a thing of bone marrow next time and mix it in. Also so much salt you can see it from across the room.

>>	Anonymous Tue Sep 18 15:16:08 2018 No.11220057 >>11219702 Are you insinuating black people act in an animalistic manner? If you are you need to fuck of too /pol/ you good dam Racist. t. I know a black person.

Anonymous Tue Sep 18 15:27:15 2018 No.11220116
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>>11219698
>Hormone injected mass produced mutations make better burgers.
Name 1 (one) traditional American dish, an actual American dish.
>Hotdogs
German
>Burgers
German
>Apple pie
English

>>	Anonymous Tue Sep 18 15:29:19 2018 No.11220123 >>11220116 Sure. Pemmican Cornbread Johnnycakes

>>	Anonymous Tue Sep 18 16:04:12 2018 No.11220279 File: 21 KB, 468x457, 2017 (1) (1).jpg [View same] [iqdb] [saucenao] [google] >>11220123 Those sound like interracial porn acts and are not world famous. Rest of the world: has anyone heard of the things/acts?

>>	Anonymous Tue Sep 18 16:09:09 2018 No.11220301 >>11220279 So now we're moving the goalposts from "name dishes" to "name stuff my retarded autistic ass knows about"? I'm not sure how you can not know what cornbread is.

>>	Anonymous Tue Sep 18 16:10:10 2018 No.11220304 >>11220116 general tsos chicken is 100% american

>>	Anonymous Tue Sep 18 16:19:12 2018 No.11220340 >>11220116 Gumbo, jambalaya, barbecued meat, clam chowder, ‘go ‘za, chili, pumpkin pie, scrapple.

Anonymous Tue Sep 18 16:20:55 2018 No.11220350

>>11220301
>Posting world renowned country dishes
>You moving the goal posts anon
Why the fuck would I know about cornbread? I've never heard about it, sounds like bread made with corn flour. Woppy fucking doo what a great example of historical American dishes, it sounds like bread.
>Tsos
that spelling is throwing me off, last I heard Americans spoke English.

>>	Anonymous Tue Sep 18 16:21:31 2018 No.11220355 >>11216191 Salt, egg, worsterchire, hot sauce and pepper. That's all you need

>>	Anonymous Tue Sep 18 16:25:07 2018 No.11220368 >>11220350 >Why the fuck would I know about cornbread? Because you seem to have a non-retarded grasp of English. >I've never heard about it A dubious claim

>>	Anonymous Tue Sep 18 16:26:53 2018 No.11220378 im not gonna bother reading this whole thread mix Worcestershire sauce and Montreal steak seasoning into the meat. maybe a little brown sugar if the taste is too bitey

Anonymous Tue Sep 18 16:37:18 2018 No.11220432

>>11220340
>Gumbo
Sounds like what a granny would do to a burgeoning young man
>Jambalaya
Sound like some African bollocks
>Barbecue
Americans invented cooked meat over smoke?
>Clam chowder
You can have that one, I would like to try. Sound good
>Chicago pizza
European dish with European cheese ok.
>Chili con carne
A variation of the British spaghetti Bolognese without the pasta
>Pumpkin pie
I've heard of this one and I can say honestly this is American.
>Scrapple
Never heard of it but if you cussed me mum I'd scrapple your fucking neck off.
So Clam chowder and pumpkin pie. Not too bothered by pumpkin pie but I would honestly like to try Clam chowder.

>>	Anonymous Tue Sep 18 16:40:58 2018 No.11220447 >>11220368 But I haven't, have you heard of bubble and squeak? It's a national thing but I doubt it's spread beyond the shores of the UK. Inb4 b.b.but the US is a trend setter is international cuisine. Think again honey. Not trolling.

>>	Anonymous Tue Sep 18 16:44:15 2018 No.11220462 >>11216191 >pink >beef that looks like pork

>>	Anonymous Tue Sep 18 16:48:10 2018 No.11220474 File: 106 KB, 576x768, Retard Chamber.jpg [View same] [iqdb] [saucenao] [google] >>11220432 >Chili con carne >British spaghetti Bolognese

Anonymous Tue Sep 18 16:49:15 2018 No.11220479

>>11220447
>have you heard of bubble and squeak?
Yes. Though that's probably because my Father is British and because I have a personal interest in British food, and cooking in general.

>> b.b.but the US is a trend setter is international cuisine.
I never made that claim. We have a handful of well-regarded restaurants here but we're far from trendsetting (unless you count shit-tier fast food). Then again no other modern nation is either. It's all a long string of influence from foreign invaders and other forms of cultural exchange.

As for bubble and squeak, the name is certainly unique but I don't think anyone has a claim on frying up leftovers. When I was in University my roommate (from Singapore) cooked basically the same thing. Apparently they call it a "Garbage Plate" there. The rednecks I knew called it a fryup.

>>	Anonymous Tue Sep 18 16:52:15 2018 No.11220489 >>11219562 The "special ingredient" ;)

>>	Anonymous Tue Sep 18 16:55:17 2018 No.11220498 >>11216191 >going to Waitrose >buying own brand goods

>>	Anonymous Tue Sep 18 16:57:30 2018 No.11220507 File: 14 KB, 290x290, profiteroles.jpg [View same] [iqdb] [saucenao] [google] >>11220498 They're white label stuff is good when you're running low on the basics.

>>	Anonymous Tue Sep 18 17:03:50 2018 No.11220523 File: 14 KB, 290x290, profiteroles.jpg [View same] [iqdb] [saucenao] [google] >>11220498 Their white label stuff is good when you're running low on the basics.

>>	Anonymous Tue Sep 18 21:26:30 2018 No.11221381 >>11216191 >mince beef 500Gr >1 egg raw >bread-crumbs hand full >half union finely chopped >teaspoon parsley >salt & pepper >1 1/2 table spoon beef gravy mix Mix and fry

>>	Anonymous Tue Sep 18 23:05:24 2018 No.11221660 >>11218820 fag

>>	Anonymous Tue Sep 18 23:14:16 2018 No.11221692 >>11220432 >Chili con carne >A variation of the British spaghetti Bolognese without the pasta u wot, you dumb cunt?

>>	Anonymous Wed Sep 19 06:00:59 2018 No.11222779 >>11216292 what?

>>	Anonymous Wed Sep 19 06:09:15 2018 No.11222789 >>11220523 >profiteroles >basics Fuck off you upper-middle class mouth breather.

Anonymous Wed Sep 19 06:38:39 2018 No.11222842

>>11216204
Yep. 1tbsp of salt and pepper per pound of 20% fat chuck
>You can cook undressed, but you should never cook an undressed burger

For me, I like to blend half a potato, 1 red onion, and 3 cloves garlic into a purée and massage it into the chuck that I turn into burgers along with the salt and pepper. It imparts a more complex taste to the burgers

>>	Anonymous Wed Sep 19 06:46:45 2018 No.11222852 >>11216320 Wouldnt it be easier to tie those pots to a pope and swing it around like a mace?

>>	Anonymous Wed Sep 19 06:48:32 2018 No.11222855 >>11219364 >no

>>	Anonymous Wed Sep 19 07:00:08 2018 No.11222890 >>11216191 If you want something nice tasting don't make burgers.

>>	Anonymous Wed Sep 19 07:01:10 2018 No.11222893 >>11216215 Bargainous, horse is much more expensive in the UK than beef.

Anonymous Wed Sep 19 07:10:56 2018 No.11222910

>>11216191
quality of the meat is extremely important in burgers, don't get the cheap shit that you stick in your bolognese

season the outside with salt and pepper just before you toss it in the pan, don't mix shit like onions (are you actually retarded?) into your patties

Anonymous Wed Sep 19 08:26:44 2018 No.11223065

>>11222910
>Making garbage-tier bbq food with anything other than worthless chuck
>ishygddt
A good cook can turn humble ingredients into something delicious. While better beef is obviously going to make better burgers, it’s costly and unnecessary if you have the skill to season properly

>>	Anonymous Wed Sep 19 08:28:50 2018 No.11223072 >>11218776 I'm not using meat, I'm using a meat-substitute product. I'm thinking that maybe a fuckton of butter or something might do.

>>	Anonymous Wed Sep 19 08:32:01 2018 No.11223082 >>11216320 Good source of protein. We should all be eating bugs

>>	Anonymous Wed Sep 19 08:52:49 2018 No.11223121 >>11223082 so the mister monsanto man can poison all bugman food and gets some pesticide inside the bugmans gaming maw and the image on the nintedo switch starts getting blurry as breating becomes increasingly more difficult rest in peas bugman

>>	Anonymous Wed Sep 19 09:03:43 2018 No.11223142 >>11223072 Use meat instead.

Anonymous Wed Sep 19 09:09:28 2018 No.11223167

>>11219433
>>11217325
>>11216410
>>11216373
>>11216371
And just like that the shitty cooks come out of the woodwork.

>Just use unseasoned ground beef if it's the highest quality premium wagyu XXX gold 420 straightedge beer-fed beef u dont need any seasoning trust me my dad is a butcher

>>11218536
I used mustard mayo. Forgot to mention it.

>>	Anonymous Wed Sep 19 09:15:05 2018 No.11223181 >>11223167 For burgers? Yeah. It doesn't even need to be "premium quality" necessarily. Just a good high fat ground beef and salt.

>>	Anonymous Wed Sep 19 09:16:10 2018 No.11223183 >>11216320 lmao why dont they just farm? haha

>>	Anonymous Wed Sep 19 09:19:11 2018 No.11223192 >>11223167 >highest quality premium wagyu XXX gold 420 straightedge beer-fed beef Yum

>>	Anonymous Wed Sep 19 09:21:00 2018 No.11223198 >>11223183 The average IQ in most of Sub-Saharan Africa is less than 85. This is persistent and doesn't seem to improve with better nutrition or education.

>>	Anonymous Wed Sep 19 09:22:30 2018 No.11223202 >>11223167 Are you retarded? Nobody told you not to season the beef. We just told not to put onions and capers in there. Premium wagyu? Where'd you get that from?

>>	Anonymous Wed Sep 19 09:36:03 2018 No.11223227 >>11223167 >what the fuck did I do wrong >you put unnecessary and detrimental bullshit in it >omg shitty cooks no bully You're so butthurt, dude.

>>	Anonymous Wed Sep 19 09:45:14 2018 No.11223239 File: 69 KB, 640x640, focaccia.jpg [View same] [iqdb] [saucenao] [google] >>11222789 What are you going to do if a friend pops round and you don't even have some simple snacks handy?

>>	Anonymous Wed Sep 19 09:57:25 2018 No.11223276 >>11220116 >its another butthurt euro post Who gives a shit about traditional American food? The US is literally a blend of many cultures and therefore has a lot of different foods that are influenced by many cultures. Enjoy your horsemeat, Hamid.

Anonymous Wed Sep 19 12:50:41 2018 No.11223691

>>11218548
>Consider the horse meat scandal and that most of it was processed foods shipped from East Europe
It was a scandal because a German plant mislabeled the products. Otherwise you can find plenty of horse meat in stores and nobody's up in arms about it. It's honestly pretty good meat as well.

>>	Anonymous Wed Sep 19 13:01:47 2018 No.11223720 >>11223276 I'm not bothered about eating horses though leeroy.

>>	Anonymous Wed Sep 19 14:43:48 2018 No.11224132 >>11216354 What the fuck did I do wrong? >pretty much everything

>>	Anonymous Wed Sep 19 15:10:29 2018 No.11224272 File: 23 KB, 320x240, FxCam_1367524735940.jpg [View same] [iqdb] [saucenao] [google] >>11223720 Considering the state of your...ha ha ha..."beef" I guess you take what you can get

Anonymous Wed Sep 19 15:13:05 2018 No.11224282

>>11216215
Aside from the social connotations of "beef good horse bad" is there any real downside to horse vs beef? I don't really see the point about complaining if they're functionally identical nutrition/chemical wise. If horsemeat causes cancer or some shit sure whatever. But if my ground turkey had a little bit of quail, or duck or something in it I don't think I'd be freaking the fuck out.

Anonymous Wed Sep 19 15:27:25 2018 No.11224330

>>11224282
There was a health scare related to that scandal. Horses are often treated with a drug called "Bute" (I don't recall what it's full formal chemical name is). That drug is not safe for human consumtion. So the worry was that if any of the horses which ended up in the food had been treated with it then there could be risk to people.

And there's the usual gripe that's simple inaccuracy. If I pay for A but you give me B instead that's fraud; it doesn't matter if B is "just as good", the point is that its not the same thing that was advertised.

I've got no problem eating horse, just call it what it is. And make sure that it is safe for human consumption.

>>	Anonymous Wed Sep 19 15:28:39 2018 No.11224334 >>11224282 >is there any real downside to horse vs beef? beef bred for centuries in a hugely competetive industry to be palatable horse not. >they're functionally identical! so is cockroaches.

Anonymous Wed Sep 19 15:31:49 2018 No.11224349

>>11224334
The only beef which has been bred for flavor alone is wagyu.

Most beef is bred for a combination of factors: docile behavior, disease resistance, ability to handle the local climate, and the biggest of them all: fast growth and feed conversion efficiency. Flavor is a minor factor for most beef cattle, and certainly not for "Factory farmed".

>>	Anonymous Wed Sep 19 15:33:16 2018 No.11224354 >>11222789 >>11220498 When you get 15% off as a partner it's not too bad.

>>	Anonymous Wed Sep 19 15:34:55 2018 No.11224362 >>11224349 >The only beef which has been bred for flavor alone is wagyu. and every single other cow

>>	Anonymous Wed Sep 19 15:38:33 2018 No.11224380 >>11224282 It's just different meat. I just enjoy shitting on smug Euros who just bitch about Americans despite not knowing shit beyond their front doorstep.

>>	Anonymous Wed Sep 19 15:46:06 2018 No.11224409 >>11224330 That makes sense. I thought it was mostly sensationalized bullshit but if the concern was actually health related that makes more sense.

Anonymous Wed Sep 19 15:51:30 2018 No.11224430

>>11224409
I think it was still sensationalized bullshit. Bute in the human food supply is a concern, but I don't remember anyone ever finding traces of it during that scandal. It would be one thing if someone started showing symptoms, or if testing had found Bute in significant quantities in the food, but I don't think that was the case.

>>	Anonymous Wed Sep 19 16:55:29 2018 No.11224690 File: 8 KB, 177x285, nice.jpg [View same] [iqdb] [saucenao] [google] >>11224272 >American quick raised UK breed hormonal cattle >Free-range Scottish Aberdeen Angus Ok sweetie, sure.

>>	Anonymous Wed Sep 19 17:37:13 2018 No.11224834 >>11216320 >that lone chicken Every single time.

>>	Anonymous Wed Sep 19 19:46:21 2018 No.11225348 >>11224690 >I know nothing of American beef production beyond what I saw on Food, Inc.

>>	Daria Wed Sep 19 19:48:30 2018 No.11225357 >>11216191 Salt, pepper, worshcishire sauce, and a little hot sauce or red pepper flakes. Put some nice cheese on it. Good bun. Yum

>>	Anonymous Thu Sep 20 01:52:16 2018 No.11226699 >>11224834 which one?

>>	Anonymous Thu Sep 20 02:05:39 2018 No.11226734 >>11224330 >That drug is not safe for human consumtion. How bad is it that some horse owners take bute themselves?

>>	Anonymous Thu Sep 20 02:27:34 2018 No.11226790 >>11216191 >using nothing but pic related. Not even salt and pepper? And that stuff has too little fat. 20% is optimal amount. Also a half glass of water helps a bit.

>>	Anonymous Thu Sep 20 02:39:22 2018 No.11226842 >>11218820 Oh fuck off

>>	Anonymous Thu Sep 20 09:55:19 2018 No.11227803 >>11216229 Tried putting twigs in aluminum foil didnt really work. What is the best way to do this?

>>	Anonymous Thu Sep 20 15:40:37 2018 No.11229043 >>11226699 Around 0:30 or 0:35. It never fails to make me chuckle to see these poor dumb Africans scooping up bugs for sustenance when there's an egg factory wandering around in their backyard.

>>	Anonymous Thu Sep 20 15:52:57 2018 No.11229103 >>11216212 >>11217325 > HURR IT'S NOT MEATLOAF yeah, well you're not a man but the doctor still called you one

>>	Anonymous Thu Sep 20 16:28:51 2018 No.11229233 >>11229043 And how do you know they don't use it for eggs? And furthermore, that's one chicken to how many people?

Anonymous Thu Sep 20 19:55:11 2018 No.11230019

>>11216191

Rule number 1: Minimal handling. You only handle the meat enough to form it into a patty.

If you want to mix anything into the meat, buy meat that hasn't been ground and grind it yourself adding whatever crap you want to mix in while grinding it. Do this to avoid overhandling the meat.

Rule 2: When cooking do not press down on the meat. It will force the juices to run out and you get the hockey puck you richly deserve for pressing down on it.

Rule 3: When finished, let it rest for about 5 to 10 minutes before putting it on a bun and eating it. I use the time to wash my cooking utensils and toast the bun.

>>	Anonymous Thu Sep 20 19:58:56 2018 No.11230034 >>11216354 Fucking capers, what the fuck is wrong with you man

>>	Anonymous Thu Sep 20 20:07:29 2018 No.11230065 >>11229233 how long do you think they've known about flightless birds to not fence them in and breed them? dumbass

Anonymous Thu Sep 20 21:44:28 2018 No.11230406

>>11230065

>ha ha ha look at these dumb niggers eating mosquitos because they don't know how to use chickens for eggs
>but they probably DO, and have to supplement it by--
>ARE YOU SAYING THEY DON'T KNOW HOW TO BREED CHICKENS?!!?!??!

Hi, welcome to the wrong side of the argument. Can I get you a drink?

>>	Anonymous Fri Sep 21 01:33:45 2018 No.11231267 The sheer number of people adding eggs to their burgers in this thread is ridiculous. That's a Salisbury steak, or a fucking meatball.

>>	Anonymous Fri Sep 21 02:36:33 2018 No.11231478 >>11231267 Egg is a binder. It makes perfect sense to put it in a burger if you're adding other things to the meat.

>>	Anonymous Fri Sep 21 14:46:11 2018 No.11233247 >>11216191 Stop being a troll fag Stop answering troll fag threads

>>	Anonymous Fri Sep 21 14:47:11 2018 No.11233252 >>11231478 >if you're adding other things to the meat. So if you fuck up your burger you should fuck it up even more. Interesting strategy.

>>	Anonymous Fri Sep 21 14:48:43 2018 No.11233258 >>11231267 You should know by now most of the retards in this hell hole don't know jack shit about cooking.

>>	Anonymous Fri Sep 21 15:22:54 2018 No.11233409 File: 38 KB, 680x440, yen76dggv0ommlafqycj.jpg [View same] [iqdb] [saucenao] [google] >use flavor- and heatless red pepper powder >meat looks much better

Anonymous Fri Sep 21 15:27:58 2018 No.11233435

>>11231478
The problem is that adding other things to the meat does NOT make sense, unless you're talking dry spices. Other mix-ins are failure waiting to happen because the have different cooking times than the beef does. If you want bacon or onions or capers or whatever then add them as toppings, not mixed into the patty.

>>	Anonymous Fri Sep 21 20:41:01 2018 No.11234741 >>11233252 >>11233435 Well, I'm gonna keep adding breadcrumbs, grated peppers and onions, and egg to my burgers because it works for me. Unless you're planning to come over to my house and physically stop me.

>>	Anonymous Fri Sep 21 20:48:00 2018 No.11234763 >>11234741 that's called meatloaf

>>	Anonymous Fri Sep 21 22:18:43 2018 No.11235090 >>11234763 What are you gonna do about it? You gonna cry?

>>	Anonymous Sat Sep 22 02:16:46 2018 No.11235891 >>11216320 Based and redpilled

Anonymous Sat Sep 22 02:32:59 2018 No.11235919

>>11223691
>German plant mislabeled the products.

Nope. The horse meat came from Romania IIRC and was correctly labeled as such, probably for use in dog food or whatever. It was actually a single dealer in Belgium who removed the labels and sold it as beef.

>>	Anonymous Sat Sep 22 07:58:18 2018 No.11236378 >>11235090 why are you so aggressive?

>>	Anonymous Sat Sep 22 17:06:35 2018 No.11238251 File: 65 KB, 649x229, booger.png [View same] [iqdb] [saucenao] [google] >>11216191 If that's the actual meat you used then mix some suet or butter in with the beef next time.

>>	Anonymous Sat Sep 22 17:11:35 2018 No.11238268 File: 40 KB, 425x395, E31D5B15-2DF2-4B8E-B020-1E4CF064CC93.jpg [View same] [iqdb] [saucenao] [google] >>11227803 Mine is a cast iron box that you put wet wood chips inside. (Pic).

>>	Anonymous Sat Sep 22 20:09:02 2018 No.11238968 >>11236378 Where do you think we are?

>>	Anonymous Sat Sep 22 23:41:05 2018 No.11239793 >>11216320 >eating the pests that feed on humans >wonder why Africans have so many diseases >they probably became slaves because no other savage races could handle disgusting europeans

>>	Anonymous Sun Sep 23 00:15:48 2018 No.11239880 >>11216320 literally subhuman. OP, you gotta season your shit, senpai. also, when you make the ball, use an egg and a lil bit of bread crumbs. it keeps them from disintegrating.

>>	Anonymous Sun Sep 23 05:24:05 2018 No.11240603 >>11216191 Grind your own also lots of salt and pepper not as much as steak but still a good amount, add herbs (your choice), egg, onion and garlic to a food processor and blitz leave for a day then cook. That's how I make them

>>	Anonymous Sun Sep 23 05:31:37 2018 No.11240619 >>11216191 Never season hamburger patties before they are shaped. Adding salt to the interior will change their texture (they will turn out more like a meat loaf).

Anonymous Sun Sep 23 10:22:16 2018 No.11241282

>>11224330
>If I pay for A but you give me B instead that's fraud; it doesn't matter if B is "just as good"
There's a fair amount of this but there's also the fact that criminals that will do this are definitely not going to take the trouble to make sure the meat is safe to eat.
You're basically getting mystery meat, you wouldn't eat it if you had any sense because who the fuck knows how it was raised, butchered etc. Beef, even supermarket beef, is produced in a trackable supply chain with all sorts of regulation and inspection to make it safe to eat.

I've eaten horse a bit in Mongolia, it's fine and not that different to beef really but that was intended for human consumption. Who the fuck knows what was done with the horse that was thrown into Europe's beef, or where that horse meat came from.

Anonymous Sun Sep 23 11:54:13 2018 No.11241524
File: 652 KB, 541x960, IMG_3253.png [View same] [iqdb] [saucenao] [google]

>>11216191
*slow clap*
Flyovers everyone, flyovers.

They're actually called flyovers because any flavor that's not government cheese or deepfried butter will flyover their head.

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/ck/ - Food & Cooking