Natch.
I would also add that grilled onions can be an acceptable substitute, or addition, to raw onions. Also, ditto for a pretzel roll over plain white bun. And ketchup in moderation is allowed, and a slice of beefsteak tomato is fantastic.
Natch.
SAWCE wrote: ↑Mon Mar 25, 2019 8:00 pmDoes this mean that you also don't enjoy mopping up egg yolk from over easy/medium eggs with your buttered toast at the end of breakfast?Desertbreh wrote: ↑Mon Mar 25, 2019 7:56 pm I do not understand fried eggs on any sandwich type thing.
Yea mayo on fries is definitely a Euro thing. It's funny, I enjoy it over there but never do it here.Tarspin wrote: ↑Mon Mar 25, 2019 8:57 pm Five guys puts their on lettuce leaves for trying to slim down via keto. I've been thinking about that a bit.
I like Harvey's toppings, and a lot of them. Not sure if I've seen them states side but i think they originate there.
, cat-sup, moo-tard, gay-o-naise, onions, cheese and pickles on the side always make the short list. Bacon doe, as much as i love it, feel it takes the burger to a place i can't quite feel comfortable about. It's just too much with the beef lately. Wrap those fatty meat strips around scallops and stick a toothpick in them before they get cooked.... Mmmm.
I put mayo and ketchup on my fries as well. That shit is delicious. Its a euro thing.
I can respect thatDesertbreh wrote: ↑Mon Mar 25, 2019 8:06 pmNo it doesn't mean that. I enjoy that. I also like them on my waffle. It just doesn't add to a burger or any other item with pre-existing protein....A burger should not fall apart, slide around or run all over your hands. Runny yolk on my hands. Same problem with tomatoes and lettuce. Go make a salad!
But that's just, like, my opinion man.
That sounds outstanding!
I get this amazing breakfast special at one of my clients faculties and their homer fries are these deep fried potato cubes, I always get the eggs done over easy, between the bacon fat, ketchup, mayo and egg yoke the dipping and potato cubes are good. I don't do it all the time, like McDoe fries see ketchup and that's it. Hot mustard some times if I'm eating "chicken".wap wrote: ↑Mon Mar 25, 2019 9:43 pmYea mayo on fries is definitely a Euro thing. It's funny, I enjoy it over there but never do it here.Tarspin wrote: ↑Mon Mar 25, 2019 8:57 pm Five guys puts their on lettuce leaves for trying to slim down via keto. I've been thinking about that a bit.
I like Harvey's toppings, and a lot of them. Not sure if I've seen them states side but i think they originate there.
, cat-sup, moo-tard, gay-o-naise, onions, cheese and pickles on the side always make the short list. Bacon doe, as much as i love it, feel it takes the burger to a place i can't quite feel comfortable about. It's just too much with the beef lately. Wrap those fatty meat strips around scallops and stick a toothpick in them before they get cooked.... Mmmm.
I put mayo and ketchup on my fries as well. That shit is delicious. Its a euro thing.
Euroboy. If you want to eat real French Fries you will need to change your ways on the Mayo.
I'll give you the grilled onions. Pretzel Roll? Not if it's this flavored dryish Wilford Brimley Deathstar. Buns are there to hold the burger, not add their own and they need to be soft. I'll allow the tomato as long as it doesn't cause sliding issues or is too thick and fks up the mouthfeel of the burger.
Desertbreh wrote: ↑Mon Mar 25, 2019 11:58 pmEuroboy. If you want to eat real French Fries you will need to change your ways on the Mayo.
Dat x100Desertbreh wrote: ↑Tue Mar 26, 2019 12:00 amI'll give you the grilled onions. Pretzel Roll? Not if it's this flavored dryish Wilford Brimley Deathstar. Buns are there to hold the burger, not add their own and they need to be soft. I'll allow the tomato as long as it doesn't cause sliding issues or is too thick and fks up the mouthfeel of the burger.
I've seen some of the meals you put together. In 4Zilch we trust.... 5/7 culinary skillz.4zilch wrote: ↑Tue Mar 26, 2019 6:09 amDat x100Desertbreh wrote: ↑Tue Mar 26, 2019 12:00 am
I'll give you the grilled onions. Pretzel Roll? Not if it's this flavored dryish Wilford Brimley Deathstar. Buns are there to hold the burger, not add their own and they need to be soft. I'll allow the tomato as long as it doesn't cause sliding issues or is too thick and fks up the mouthfeel of the burger.
We need a Midwest hamberder
I agree with the tomato. Must be rip and thinly sliced. If you’re a pretentious fuck (like me), it should’ve been pre salted to release some of the moisture as to not upset the balance of the perfect burger.
Desertbreh wrote:Euroboy. If you want to eat real French Fries you will need to change your ways on the Mayo.
Desertbreh wrote: ↑Tue Oct 10, 2017 6:40 pm My guess would be that Chris took some time off because he has read the dialogue on this page 1,345 times and decided to spend some of his free time doing something besides beating a horse to death.
That's the way to do it.Detroit wrote:
"Creative fancy" burger...this is no holds barred creation, served at a bar or sit down type place. My favorite in the area here is at a former garage turned restaurant. Thick medium rare patty with pepper jack cheese, fried onion strings, over easy egg, srirachi aioli, pretzel bun. It's a messy disaster and I love every bite of it. I don't get these often, but when I do I only want that.
Yeah I can't get on that train either.troyguitar wrote: ↑Tue Mar 26, 2019 8:41 amDesertbreh wrote:
Euroboy. If you want to eat real French Fries you will need to change your ways on the Mayo.
I can appreciate a simple burger like that. There's a bar near me that serves a $5 simple burger and it's fucking delicious. Sadly, most burgers around me are $14 or higher anymore. So it's getting rare that I even order one anymore because at that price I'd rather have something more nutritious.Detroit wrote: ↑Tue Mar 26, 2019 8:50 am I love all burgers....so much that I consider them in different categories.
"Fast burger" In N Out will always be my favorite here, but since that's not an option for me now, Culver's is the place.
"Basic burger" as referred to as a "Midwest" burger. available at sit down type places I'm with you guys on the feels there. Basic bun, smashed fully cooked crispy edge patties, American cheese, raw onion, pickles, mustard, mayo.
"Creative fancy" burger...this is no holds barred creation, served at a bar or sit down type place. My favorite in the area here is at a former garage turned restaurant. Thick medium rare patty with pepper jack cheese, fried onion strings, over easy egg, srirachi aioli, pretzel bun. It's a messy disaster and I love every bite of it. I don't get these often, but when I do I only want that.
"Fancy burger" these are usually pushing $20 and served at fancy places. These are the medium rare waygu on artisanal brioche buns with hand crafted cheddar and locally sourced bibb lettuce, grandma's tomatos, etc, etc. I don't get these as often, but I certainly can appreciate a good one. These I usually get when I'm dragged somewhere that I don't want to be at with a ridiculously priced menu. Not often, but more than I'd like.
Then there's category destroyers, these are just starting to emerge with fancy takes on basic burgers.
A few weeks ago we went to this place and all I wanted was a burger. Menu said "beef patty, American cheese, onion, pickle, mustard". It was half the price of the next least expensive thing, still $10 order it medium rare and the waitress says the patties are thin and they only come well done. Fine, ordered. The thing came as the best basic "Midwest" burger I've ever had. Everything was done right, but the flavors were insane. No incredient was fancy that I could tell... basic bun, simple meat, etc. I mention this to the waitress about how surprised I was to find such a burger at a fancy place, and apparently the head chef is from Chicago and just wanted a simple burger on the menu as he remembered from his childhood. Another place by us is offering a fancy basic burger too and I love it. They're somehow better than a diner, but not particularly fancy.
we agree on thistroyguitar wrote: ↑Tue Mar 26, 2019 9:02 amThat's the way to do it.Detroit wrote:
"Creative fancy" burger...this is no holds barred creation, served at a bar or sit down type place. My favorite in the area here is at a former garage turned restaurant. Thick medium rare patty with pepper jack cheese, fried onion strings, over easy egg, srirachi aioli, pretzel bun. It's a messy disaster and I love every bite of it. I don't get these often, but when I do I only want that.
Big Brain Bradley wrote: ↑Tue Mar 26, 2019 7:38 am i voted for many things, but not all at once.
I had a burger so good saturday that it made me sick from dairy overload. It had grilled cheese for buns...
Moar cheddar for us then.Johnny_P wrote: ↑Tue Mar 26, 2019 9:12 amBig Brain Bradley wrote: ↑Tue Mar 26, 2019 7:38 am i voted for many things, but not all at once.
I had a burger so good saturday that it made me sick from dairy overload. It had grilled cheese for buns...
I can't do cheese unless its cheddar. Lactose intolerant, doe. Kind of funny, after years of not eating it, I don't really like it anymore.
If you're going to get a burger (or really anything) out, you might as well get one that's a PITA to make at home. At home I'll throw one on a toasted onion roll with nothing but cheese, sometimes with bacon too. No need to put a salad on top.Johnny_P wrote:we agree on this
That breakfast sounds !Tarspin wrote: ↑Mon Mar 25, 2019 11:44 pmI get this amazing breakfast special at one of my clients faculties and their homer fries are these deep fried potato cubes, I always get the eggs done over easy, between the bacon fat, ketchup, mayo and egg yoke the dipping and potato cubes are good. I don't do it all the time, like McDoe fries see ketchup and that's it. Hot mustard some times if I'm eating "chicken".