The Cheese and Burger Society Page 2

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  • Razz 24 Jul 2012 00:38:05 61,655 posts
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    Ha! They got Patrick Warburton to narrate!

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  • lucky_jim 24 Jul 2012 08:21:41 5,350 posts
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    That site is like porn for my belly.

    For people asking about the cheeses, many of them are just "Wisconsin" versions of things that are readily available here (just speculating here, but don't they have some crazy strict rules on importing unpasteurised dairy products? I'm sure I read that somewhere.). So, for example, one recipe calls for "Wisconsin Brie": the replacement there is obvious. But I'm sure you can find an equivalent for each and every one there, and in most cases a superior one (as European cheeses > American cheeses pretty much every time).

    Edited by lucky_jim at 08:22:40 24-07-2012
  • spamdangled 24 Jul 2012 08:26:12 27,452 posts
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    I was of the understanding that some things - like Feta - are protected products. So unless it's actually made in the original region of Greece, you can't call it Feta. It has to be called something like "Greek-Style cheese".

    Maybe those rules don't apply to America.

    3DS: 4055-2781-2855 Xbox: spamdangled PSN: dark_morgan Wii U: Spamdangle Steam: spamdangled

  • Ginger 24 Jul 2012 08:40:16 6,916 posts
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    hungry now

    London open taekwondo champion

  • Ginger 24 Jul 2012 08:40:40 6,916 posts
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    darkmorgado wrote:
    Maybe those rules don't apply to America.
    Yup, EU only rules

    London open taekwondo champion

  • spamdangled 25 Jul 2012 22:59:15 27,452 posts
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    I got this today. It has 12 different recipes for chips/fries alone. 12!

    I also got this, which has literally hundreds of recipes for marinades, burgers, side dishes, condiments etc.

    Between the two of these, I'm pretty set for summer BBQ!

    3DS: 4055-2781-2855 Xbox: spamdangled PSN: dark_morgan Wii U: Spamdangle Steam: spamdangled

  • jonsaan 25 Jul 2012 23:06:33 25,440 posts
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    Fur burger with dick cheese. Bird's custard for pudding.

    FCUTA!

  • wobbly_Bob 26 Jul 2012 07:21:49 1,898 posts
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    darkmorgado wrote:
    I got this today. It has 12 different recipes for chips/fries alone. 12!

    I also got this, which has literally hundreds of recipes for marinades, burgers, side dishes, condiments etc.

    Between the two of these, I'm pretty set for summer BBQ!
    Looks good, I would consider getting thr burger book. Bbq book no good for me tho live in a flat. How I wish I could bbq!
  • wobbly_Bob 28 Jul 2012 20:53:10 1,898 posts
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    Made the first one today! I present... *drum roll*

    http://i48.tinypic.com/2rdgav7.jpg

    It was turned out really good and DAMN tasty though not as photogenic as their one lol Although I'm sure that I could make it look better if I had more time and a photo studio... I was more interested in eating this bad boy :-D

    It was really good, both the ham and the mushrooms worked really well in the burger. Next week... THE RINELANDER!

    Notes: I used mince meat from the fine gents as The East London Steak Company and cooked the burger to medium rare. The bun wasn't a potato roll it's just a normal roll.

    Edited by wobbly_Bob at 22:05:17 28-07-2012
  • mrpon 28 Jul 2012 21:27:07 29,565 posts
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    Good fucking work fella that looks immense!

    And you found the mobile site! Awesome!!

    Edited by mrpon at 21:28:13 28-07-2012

    Give yourself 5 or gig, you're worth it.

  • wobbly_Bob 28 Jul 2012 22:04:01 1,898 posts
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    Cheers! :D
  • spamdangled 28 Jul 2012 22:16:48 27,452 posts
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    That's pretty damn impressive Bob!

    The Rinelander looks pretty similar to the Casanova though. Only difference I can see seems to be the type of bun, and a slightly different type of mustard.

    3DS: 4055-2781-2855 Xbox: spamdangled PSN: dark_morgan Wii U: Spamdangle Steam: spamdangled

  • wobbly_Bob 28 Jul 2012 22:44:56 1,898 posts
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    Cheers :)

    Yeah, I thought that it is a bit similar too. Although ham is listed, in the shot it looks like gamon steak? So might put that in there to mix it up a bit.

    Edited by wobbly_Bob at 22:54:58 28-07-2012
  • Blakester 30 Jul 2012 16:23:02 3,664 posts
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    wobbly_Bob wrote:
    Made the first one today! I present... *drum roll*

    http://i48.tinypic.com/2rdgav7.jpg

    It was turned out really good and DAMN tasty though not as photogenic as their one lol Although I'm sure that I could make it look better if I had more time and a photo studio... I was more interested in eating this bad boy :-D

    It was really good, both the ham and the mushrooms worked really well in the burger. Next week... THE RINELANDER!

    Notes: I used mince meat from the fine gents as The East London Steak Company and cooked the burger to medium rare. The bun wasn't a potato roll it's just a normal roll.
    Well done that man for lightly toasting your burger bun. So many people forget to do that.

    When you can't see the angles on the wall you're in trouble.

  • wobbly_Bob 31 Jul 2012 13:30:34 1,898 posts
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    Yeah I think it's worth toasting it for crunch, colour, taste, but I think it's Important because it creates a barrier so condiments dont make the bun soggy.
  • mcmonkeyplc 31 Jul 2012 13:38:42 39,567 posts
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    OH MY NOM NOMS!

    Come and get it cumslingers!

  • wobbly_Bob 5 Aug 2012 20:45:24 1,898 posts
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    May I present the second burger: THE RINELANDER! A bun ( couldn't get a prezel bun), beef patty, beer mustard, lettuce, gammon steak, sauteed onions and mayo! I served this bad boy up with some beer batter onion rings and bitburger beer coz its German and it's got burger in the title lol



    sorry about the crappy shots, my mobile takes really crap pics. Here is the far more photogenic origional shot

    I used just normal mild cheese because I couldn't get hold of butterkase and on reading up on it that cheese seemed most appropriate. It listed ham but the photo it looked like gamon so I used that. I preferred last weeks burger because the mushrooms worked so well in there and this time the gamon was too thick and forceful so took away some of the burger pasty texture and taste... still very nice though :-D

    next week... THE UNCLE SAM

    Edited by wobbly_Bob at 20:48:32 05-08-2012
  • spamdangled 5 Aug 2012 20:51:41 27,452 posts
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    Looks good!

    Are you planning on making all of them then?

    3DS: 4055-2781-2855 Xbox: spamdangled PSN: dark_morgan Wii U: Spamdangle Steam: spamdangled

  • wobbly_Bob 5 Aug 2012 21:00:48 1,898 posts
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    Thanks! Yeah, I'm gonna try :-) and make all 30 of them. That's my challenge to take down all 30 of these bad boys... unless I have a heart attack on the way or can't leave the house without the aid of a forklift lol
  • spamdangled 5 Aug 2012 22:09:07 27,452 posts
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    Ive thought of a recipe for a burger, let me know what you think.

    Beef burger (made with low-fat beef mince, finely chopped onion and rosemary)
    Austrian smoked cheese
    Smoked bacon
    Red onion
    Rocket
    Sundried tomatoes
    Olives
    Fresh basil leaves
    Garlic mayo
    Pickled Jalapenos

    Thinking of making it this week :-)

    3DS: 4055-2781-2855 Xbox: spamdangled PSN: dark_morgan Wii U: Spamdangle Steam: spamdangled

  • wobbly_Bob 5 Aug 2012 22:18:23 1,898 posts
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    darkmorgado wrote:
    Ive thought of a recipe for a burger, let me know what you think.

    Beef burger (made with low-fat beef mince, finely chopped onion and rosemary)
    Austrian smoked cheese
    Smoked bacon
    Red onion
    Rocket
    Sundried tomatoes
    Olives
    Fresh basil leaves
    Garlic mayo
    Pickled Jalapenos

    Thinking of making it this week :-)
    Sounds good! Lean mince isn't any good for burgers though becauce you need the fat to bind the meat, provide flavour and baste the meat as it cooks keeping it juicy. Use at least 20 percent fat good quality mince.

    The easy london steak co do great meat.
  • spamdangled 5 Aug 2012 22:29:27 27,452 posts
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    I use egg to bind the meat. If the beef you use is overly fatty it just ends up melting during cooking, shrinking the burger (IMO).

    3DS: 4055-2781-2855 Xbox: spamdangled PSN: dark_morgan Wii U: Spamdangle Steam: spamdangled

  • Deleted user 5 August 2012 22:39:30
    Yeah, gammon surely isn't practical; you'ld pull the entire steak away with your first bite.

    Dunno.
  • wobbly_Bob 5 Aug 2012 22:41:44 1,898 posts
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    Egg ruins the texture. If you use good meat it won't shrink :) trust me, you need the fat for flavour and moistness. Use good meat and I promise you it wont shrink down at least no more than is normal during cooking. Think of a good steak like rib eye that had loads of fat for flavour and for keeping the meat tender, that wont shrink down, right? Same thing.
  • wobbly_Bob 5 Aug 2012 22:43:07 1,898 posts
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    bitch_tits_zero_nine wrote:
    Yeah, gammon surely isn't practical; you'ld pull the entire steak away with your first bite.

    Dunno.
    It was one I cut up for burger size :) but, no, didnt work well.should have pribably stuck with the ham!
  • Deleted user 5 August 2012 22:45:28
    Ham does have more give :D
  • BinaryBob101 7 Aug 2012 17:39:38 24,418 posts
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    Bob's bang on the money about not using egg as a binder, it totally fucks up the texture and the flavour to some degree. As with all food it's all about the quality of the main ingredient. Using bad minced beef will make a bad burger.

    www.TheGrumpyVaper.com

  • DodgyPast 7 Aug 2012 19:03:10 8,538 posts
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    I'll have to try without egg, as I've always used it.
  • wobbly_Bob 11 Aug 2012 19:21:12 1,898 posts
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    WEEK 3 and my latest effort is THE UNCLE SAM: 2 beef patties, cheddar cheese, lettuce, bacon, tomato, tommy k sauce, mayo, and red onion.



    I'm really pleased with this weeks effort! It tasted DAMN good, probably my fave so far. Although, the Casanova is a very close second. The crisp fresh tomato and red onion cut though the richness of the meat and works really well. I basted the bun with butter this time ;)

    I also switched to my SLR as the camera for the burger shots as the camera on my Samsung tab is proper shit. I think they must have got Fisher Price to make it for them.

    Anyway the burger looked damn close to how the Uncle Sam on there site looked. Not bad since my shots are quick and dirty coz I want to eat the bloody thing and have no time to mess around with it like they would.

    Next week... The Miss Daisy. TBC :-D
  • mrpon 11 Aug 2012 19:45:26 29,565 posts
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    Good photo Bob! Are you monitoring your weight as the weeks progress? ;)

    Give yourself 5 or gig, you're worth it.

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