TommyDee
Administrator
Goodfella
Posts: 28,753
|
Post by TommyDee on Mar 20, 2013 22:35:34 GMT -5
Pricey. But I have no issue with that. Give me a good fucking burger and I don't need $9 fries.
I hate how at most places anymore I can't get the burger or steak cooked how I want. I want flavor & juicy, if that means you might give me food poisoning, we'll talk later.
|
|
G&T
Administrator
Dislocated Boy
Chocolate Milk
Posts: 11,652
|
Post by G&T on Mar 20, 2013 22:40:03 GMT -5
Dad told me he had a friend that paid $50 for a burger and fries in Tokyo in the late 70s or early 80s.
|
|
G&T
Administrator
Dislocated Boy
Chocolate Milk
Posts: 11,652
|
Post by G&T on Mar 20, 2013 22:46:08 GMT -5
Pricey. But I have no issue with that. Give me a good fucking burger and I don't need $9 fries. I hate how at most places anymore I can't get the burger or steak cooked how I want. I want flavor & juicy, if that means you might give me food poisoning, we'll talk later. If I'm not grinding the meat I want it overcooked in any restaurant. Don't care where it is. I do a grind with 1lb of chuck and 1lb of sirloin, fine grind on the basic Kitchenaide stand mixer attachment. Grill with salt and pepper to 140 degrees internal, tent for 20 minutes on a warm plate with foil. You don't need any sides, add some fixins' to the burger and eat.
|
|
acejack
Administrator
cogito ergo doleo
Posts: 12,792
|
Post by acejack on Mar 20, 2013 22:55:44 GMT -5
Dad told me he had a friend that paid $50 for a burger and fries in Tokyo in the late 70s or early 80s. I had a $35 burger at Fleur. Not as good as this one was.
|
|
acejack
Administrator
cogito ergo doleo
Posts: 12,792
|
Post by acejack on Mar 20, 2013 22:58:51 GMT -5
Pricey. But I have no issue with that. Give me a good fucking burger and I don't need $9 fries. I hate how at most places anymore I can't get the burger or steak cooked how I want. I want flavor & juicy, if that means you might give me food poisoning, we'll talk later. If I'm not grinding the meat I want it overcooked in any restaurant. Don't care where it is. I do a grind with 1lb of chuck and 1lb of sirloin, fine grind on the basic Kitchenaide stand mixer attachment. Grill with salt and pepper to 140 degrees internal, tent for 20 minutes on a warm plate with foil. You don't need any sides, add some fixins' to the burger and eat. How they do the beef is a couple paragraphs down. www.vegas.com/searchagent/restaurant/ViewRestaurant.do?restaurantId=5892
|
|
G&T
Administrator
Dislocated Boy
Chocolate Milk
Posts: 11,652
|
Post by G&T on Mar 20, 2013 23:20:45 GMT -5
If I'm not grinding the meat I want it overcooked in any restaurant. Don't care where it is. I do a grind with 1lb of chuck and 1lb of sirloin, fine grind on the basic Kitchenaide stand mixer attachment. Grill with salt and pepper to 140 degrees internal, tent for 20 minutes on a warm plate with foil. You don't need any sides, add some fixins' to the burger and eat. How they do the beef is a couple paragraphs down. www.vegas.com/searchagent/restaurant/ViewRestaurant.do?restaurantId=5892Blended beef is the way to go. I'm not far from grinding some new combos from this 1/4 cow we're working on. The ground beef we have from that has been great so far though. I make the buns too, use only Dakota Maid flour, and also blend that with whole wheat flour. Sometimes I'll toss in some dried herbs and parmesan or pecorino into the dough. Don't top with the seeds for my girls but I do for me. Truffles? LOL. I wish...
|
|
Mikey33
Administrator
1 fuck left to give
Jesus, Abraham Lincoln, Wendler, myself... we all have the beard.
Posts: 7,366
|
Post by Mikey33 on Mar 21, 2013 8:48:54 GMT -5
Pricey. But I have no issue with that. Give me a good fucking burger and I don't need $9 fries. I hate how at most places anymore I can't get the burger or steak cooked how I want. I want flavor & juicy, if that means you might give me food poisoning, we'll talk later. If I'm not grinding the meat I want it overcooked in any restaurant. Don't care where it is. I do a grind with 1lb of chuck and 1lb of sirloin, fine grind on the basic Kitchenaide stand mixer attachment. Grill with salt and pepper to 140 degrees internal, tent for 20 minutes on a warm plate with foil. You don't need any sides, add some fixins' to the burger and eat. so I got a question regarding meat thermometers - how long do you leave it in to get to the accurate temp? And do you leave it on the grill while doing this? Doesn't the ambient heat effect that?
|
|
TommyDee
Administrator
Goodfella
Posts: 28,753
|
Post by TommyDee on Mar 21, 2013 8:53:14 GMT -5
It should take like 15-20 seconds. I think you are fine doing it on the grill still.
|
|
Diz
Administrator
Posts: 21,498
|
Post by Diz on Mar 21, 2013 8:57:26 GMT -5
First. Buy an instant read thermometer.
Second. If you don't have an instant read, it's done when it stops moving.
|
|
G&T
Administrator
Dislocated Boy
Chocolate Milk
Posts: 11,652
|
Post by G&T on Mar 21, 2013 9:04:21 GMT -5
If I'm not grinding the meat I want it overcooked in any restaurant. Don't care where it is. I do a grind with 1lb of chuck and 1lb of sirloin, fine grind on the basic Kitchenaide stand mixer attachment. Grill with salt and pepper to 140 degrees internal, tent for 20 minutes on a warm plate with foil. You don't need any sides, add some fixins' to the burger and eat. so I got a question regarding meat thermometers - how long do you leave it in to get to the accurate temp? And do you leave it on the grill while doing this? Doesn't the ambient heat effect that? I use a Weber instant read thermometer. Pick up the meat with heavy tongs and insert the probe into the thickest part of the meat. The temp sensor is at the end of the probe.
|
|
G&T
Administrator
Dislocated Boy
Chocolate Milk
Posts: 11,652
|
Post by G&T on Mar 21, 2013 9:05:56 GMT -5
so I got a question regarding meat thermometers - how long do you leave it in to get to the accurate temp? And do you leave it on the grill while doing this? Doesn't the ambient heat effect that? I use a Weber instant read thermometer. Pick up the meat with heavy tongs and insert the probe into the thickest part of the meat. The temp sensor is at the end of the probe. Also, these instant read thermometers don't give you a reading until it has reached peak temperature. You don't watch it climb...
|
|
flats
Administrator
Reduces stress, enhances immune function
The secret of life is honesty and fair dealing. If you can fake that, you've got it made.
Posts: 13,001
|
Post by flats on Mar 21, 2013 12:07:04 GMT -5
Fuck thermometers. Just poke that shit. You can tell.
|
|
Voodoochile
Administrator
Boils His Ribs
Bouncy Bouncy
Posts: 25,536
|
Post by Voodoochile on Mar 21, 2013 15:12:31 GMT -5
Digital thermometers are pretty fast. I use one every day.
|
|
acejack
Administrator
cogito ergo doleo
Posts: 12,792
|
Post by acejack on Mar 22, 2013 18:34:31 GMT -5
Went to Nathan's Hot Dogs for the first time today. Excellent Philly Cheesesteak. Didn't get to try the hot dog.
|
|
G&T
Administrator
Dislocated Boy
Chocolate Milk
Posts: 11,652
|
Post by G&T on Mar 22, 2013 18:36:55 GMT -5
Had them from a street vendor in NY a couple times, best dog I've ever had.
|
|
Voodoochile
Administrator
Boils His Ribs
Bouncy Bouncy
Posts: 25,536
|
Post by Voodoochile on Mar 22, 2013 18:54:02 GMT -5
Never been to a Nathan's but when we buy dogs at the grocery we typically get Nathan's.
|
|
|
Post by BrownstotheBone on Mar 22, 2013 19:01:15 GMT -5
Giant Eagle (grocery store) has natural casing hot dogs and they don't have any nitrates in them. (even Hebrew Nationals have nitrates) I like them because they snap.
|
|
|
Post by BrownstotheBone on Mar 22, 2013 19:10:50 GMT -5
|
|
acejack
Administrator
cogito ergo doleo
Posts: 12,792
|
Post by acejack on Mar 22, 2013 19:33:49 GMT -5
You ever go to Pink's in L.A.? We've got two of them now, one at Planet Hollywood and one at Red Rock. I usually get the Polish Pastrami & Swiss Dog: www.pinkshotdogslv.com/
|
|
acejack
Administrator
cogito ergo doleo
Posts: 12,792
|
Post by acejack on Mar 22, 2013 19:44:45 GMT -5
Wow, look at that.
Pink's Hot Dogs are now available at other locations: Cedar Point Amusement Park (Sandusky, Ohio)
|
|
|
Post by BrownstotheBone on Mar 22, 2013 19:46:15 GMT -5
You ever go to Pink's in L.A.? We've got two of them now, one at Planet Hollywood and one at Red Rock. I usually get the Polish Pastrami & Swiss Dog: www.pinkshotdogslv.com/Yes sir. I sure did... and that sounds great.
|
|
Diz
Administrator
Posts: 21,498
|
Post by Diz on Mar 22, 2013 19:53:54 GMT -5
Hotdogs suck. The topping are all that matter
|
|
acejack
Administrator
cogito ergo doleo
Posts: 12,792
|
Post by acejack on Mar 22, 2013 19:54:03 GMT -5
We've been going to the one on the Strip for years. PH is a Pepsi place so we always get Mountain Dew. We went to the one at Red Rock (Coke place) and it did not seem right at all.
|
|
G&T
Administrator
Dislocated Boy
Chocolate Milk
Posts: 11,652
|
Post by G&T on Mar 22, 2013 20:41:42 GMT -5
Giant Eagle (grocery store) has natural casing hot dogs and they don't have any nitrates in them. (even Hebrew Nationals have nitrates) I like them because they snap. My local butcher makes hot dogs with a nice snap, the natural casing is key.
|
|
brownsgirl19
Administrator
Bernie's Mistress
My twerk is better than yours.
Posts: 601
|
Post by brownsgirl19 on Mar 22, 2013 21:31:43 GMT -5
Hotdogs suck. The topping are all that matter I probably shouldn't say out loud that I love turkey hot dogs, should I?
|
|