Forum adverts like this one are shown to any user who is not logged in. Join us by filling out a tiny 3 field form and you will get your own, free, dakka user account which gives a good range of benefits to you:
No adverts like this in the forums anymore.
Times and dates in your local timezone.
Full tracking of what you have read so you can skip to your first unread post, easily see what has changed since you last logged in, and easily see what is new at a glance.
Email notifications for threads you want to watch closely.
Being a part of the oldest wargaming community on the net.
If you are already a member then feel free to login now.
ribeye with pork belly cubed then ground
took a bit of pork belly and cut it thin and fried it like bacon
the best prosciutto at my local market
garlic goat cheese
Winning!
3000+
Death Company, Converted Space Hulk Termies
RIP Diz, We will never forget ya brother
I sometimes mince up some bacon and onion and mix it with ground black angus and then throw then on the grill with some well-soaked mesquite chips, lovingly layering on some Sweet Baby Ray's until my neighbors are green with envy.
ribeye with pork belly cubed then ground
took a bit of pork belly and cut it thin and fried it like bacon
the best prosciutto at my local market
garlic goat cheese
notprop, you're talking about a nation that serves (and buys) Kobe beef hamburgers. Always seemed to me that the point of Kobe beef was its marbling, and so when you grind it up you're defeating the whole purpose of the stuff. But hey, I'm not a chef, so what do I know?
gorgon wrote:notprop, you're talking about a nation that serves (and buys) Kobe beef hamburgers. Always seemed to me that the point of Kobe beef was its marbling, and so when you grind it up you're defeating the whole purpose of the stuff. But hey, I'm not a chef, so what do I know?
True.
The last time I had Kobe it cost (the fool who was picking up the tab ) £50 for an 8oz fillet, chips and sides were extra!
That was too damn expensive for steak that effectively had the the consistency of foie gras. It world make an awful burger and cost the moon. Then again i suppose even Kobe cows have udders and eyelids for burger meat!
How do you promote your Hobby? - Legoburner "I run some crappy wargaming website "
gorgon wrote:notprop, you're talking about a nation that serves (and buys) Kobe beef hamburgers. Always seemed to me that the point of Kobe beef was its marbling, and so when you grind it up you're defeating the whole purpose of the stuff. But hey, I'm not a chef, so what do I know?
Kobe beef burgers are not from the good cuts.
Notice how they're usually only $1 more than a regular hamburger on the menu....
Director at Fool's Errand Films a San Diego Video Production and Live Streaming company.
gorgon wrote:notprop, you're talking about a nation that serves (and buys) Kobe beef hamburgers. Always seemed to me that the point of Kobe beef was its marbling, and so when you grind it up you're defeating the whole purpose of the stuff. But hey, I'm not a chef, so what do I know?
Not much, really.
What cut of meat makes the best burger depends entirely on where you get it from the animal (be it a kobe cow or otherwise), based on the amount of connective tissue and fat. Burgers are typically made from the chewier bits of the cow. Chuck and whatnot. Filet, for example, is a great cut of meat by itself but would make a terrible, flavorless burger because there's no connective tissue.
This message was edited 1 time. Last update was at 2012/04/02 23:10:31
Drink deeply and lustily from the foamy draught of evil.
W: 1.756 Quadrillion L: 0 D: 2
Haters gon' hate.
gorgon wrote:notprop, you're talking about a nation that serves (and buys) Kobe beef hamburgers. Always seemed to me that the point of Kobe beef was its marbling, and so when you grind it up you're defeating the whole purpose of the stuff. But hey, I'm not a chef, so what do I know?
True.
The last time I had Kobe it cost (the fool who was picking up the tab ) £50 for an 8oz fillet, chips and sides were extra!
That was too damn expensive for steak that effectively had the the consistency of foie gras. It world make an awful burger and cost the moon. Then again i suppose even Kobe cows have udders and eyelids for burger meat!
sorry, I don't spend all my money on silly games, I also spend it on silly meals
tonight is
Alaskan king crab legs and claws
bacon wrapped FRESH bay scallops
beef tenderloin
the burger, had a texture of AWESOMENESS. Pork belly and ribeye may be my new favorite combo, maybe make a fething MEATLOAF out that shat. Seriously folks.
MOST hamburger is made from the scraps of meat that are left over, and the en you can also get ground sirloin. I stepped outside the box, and made a masterpiece. Sorry if you don't get it, you are missing out on real food. Why settle for anything less than fan fething tastic?
some days you want a steak, and some days you want that thing turned into a burger
Winning
3000+
Death Company, Converted Space Hulk Termies
RIP Diz, We will never forget ya brother
hotsauceman1 wrote:Sometimes i worry about nerds and our obssesion with eating food that sounds like it could kill you just with a death stare.
Must resist posting KFC pizza.
Whut.
...I want one...
...Now.
Mandorallen turned back toward the insolently sneering baron. 'My Lord,' The great knight said distantly, 'I find thy face apelike and thy form misshapen. Thy beard, moreover, is an offence against decency, resembling more closely the scabrous fur which doth decorate the hinder portion of a mongrel dog than a proper adornment for a human face. Is it possibly that thy mother, seized by some wild lechery, did dally at some time past with a randy goat?' - Mimbrate Knight Protector Mandorallen.
Excerpt from "Seeress of Kell", Book Five of The Malloreon series by David Eddings.
"You need not fear us, unless you are a dark heart, a vile one who preys on the innocent; I promise, you can’t hide forever in the empty darkness, for we will hunt you down like the animals you are, and pull you into the very bowels of hell." Iron - Within Temptation
notprop wrote:Why would you take a good cut of steak and then put it in a burger?
Oh you're Americans I get it now.
This!
No real american male that loves a good meat coma would EVER think of chopping up a good steak, removing some of the the marbleized fat (Which gives rib eye steaks that great flavor) is a serious no-no.
For Shame Sir!
Next time just cook the Rib eye and enjoy! (You can even cut into really small pieces and put it on a roll for a Rib eye steak sammich) if you have a taste for a good bun.
"Did you notice a sign out in front of my chapel that said "Land Raider Storage"?" -High Chaplain Astorath the Grim Redeemer of the Lost.
I sold my soul to the devil and now the bastard is demanding a refund!
We do not have an attorney-client relationship. I am not your lawyer. The statements I make do not constitute legal advice. Any statements made by me are based upon the limited facts you have presented, and under the premise that you will consult with a local attorney. This is not an attempt to solicit business. This disclaimer is in addition to any disclaimers that this website has made.
notprop wrote:Why would you take a good cut of steak and then put it in a burger?
Oh you're Americans I get it now.
This!
No real american male that loves a good meat coma would EVER think of chopping up a good steak, removing some of the the marbleized fat (Which gives rib eye steaks that great flavor) is a serious no-no.
For Shame Sir!
Next time just cook the Rib eye and enjoy! (You can even cut into really small pieces and put it on a roll for a Rib eye steak sammich) if you have a taste for a good bun.
sorry you have no clue what you speak
the best burger place in the world does this same sort of thing
I mean come on, Hubert is like, top 3 chefs in the world, and his baby is a BURGER bar. He takes steaks and makes burger out of them. You do realize that hamburger is like the waste all ground up right? Either that or serloin, which is meh. So why not take the good stuff and grind it up? Maybe you are just jealous that my burger guaranteed tastes better than any burger you ever made?
when I make a steak I prefer to have a bone in one like this
This message was edited 1 time. Last update was at 2012/04/04 02:37:21
3000+
Death Company, Converted Space Hulk Termies
RIP Diz, We will never forget ya brother
they don't take prime rib and make it into hamburger, they use the "waste" or lower grade sections and trim of the cow.
next I'll do wagyu meatloaf
Well, there's not really a bad cut of meat, though certain cuts are better for certain things. The quality is primarily based on the type of cow, and how it was treated. Free range is better than factory farm, for example, when it comes to burgers because the cows get more exercise and consequently develop more connective tissue.
Life does not cease to be funny when people die any more than it ceases to be serious when people laugh.
3000+
Death Company, Converted Space Hulk Termies
5000pts 
6000pts 
3000pts
Always seemed to me that the point of Kobe beef was its marbling, and so when you grind it up you're defeating the whole purpose of the stuff. But hey, I'm not a chef, so what do I know?
) £50 for an 8oz fillet, chips and sides were extra!
