Cooking and Dining

[shafnutz05]

Yes, I use Worcestershire, garlic powder, onion powder. I gotta say, all the times I've made burgers, I have never closed the gas grill. How long does it take to grill a normal-sized 4 oz. burger to medium that way?

[tifosi77]

For posterity's sake, let me go on the record as saying sous-vide burgers are stupid.

[mac5155]

I plan on giving this style a go this weekend. 6 minute mark.

Good lawd. Yes please

[shmenguin]

that cheese seems burnt in a not great way

[dodint]

I close the grill. Didn't think I was in the minority. But I also like a no-pink burger.

[Shyster]

I always fully cook ground meat, and I'm someone who likes blue-rare steaks. The only time I would ever order a less-than-well-done burger is if I know the restaurant grinds their own meat.

[skullman80]

but a well done burger is like a well done steak... awful.

[Shyster]

Vomiting and diarrhea are pretty awful too.

[Kane]

The diarrhea is probably less awful without all that hair, though.

[tifosi77]

The Burger Show is one of my favorite recent YT discoveries. (First We Feast, generally, is a hoot; Hot Ones cracks me up)

[Willie Kool]

The only time I would ever order a less-than-well-done burger is if I know the restaurant grinds their own meat.

You're still introducing potential pathogens to the center of the meat where they won't be killed, unless said restaurant sears their beef before they grind it.

[Shyster]

You're still introducing potential pathogens to the center of the meat where they won't be killed, unless said restaurant sears their beef before they grind it.

True, but I think it's still less risky than dealing with preground beef, which is often ground and mixed on a completely industrial scale. It only takes a little bit of stray fecal matter to contaminate the entire batch. I'm just not willing to risk that. And to be honest, I don't really care all that much for rare burgers anyway. The texture of rare ground beef is too squishy for my tastes.

[shafnutz05]

I love rare steak, and rare burgers I am majorly not a fan of. I agree, the texture is just nasty to me. I'm typically medium for burgers.

[skullman80]

Medium for burgers is good. Well done is no good. Pathogens be damned.

[shmenguin]

Somehow my success rate for not getting burger poisoning is at 100%

[Dickie Dunn]

I was not aware that burger pathogens were such a concern for so many. Come at me with the redness.

[count2infinity]

Somehow my success rate for not getting burger poisoning is at 100%

[dodint]

Not pink does not mean well done.

[shafnutz05]

I was not aware that burger pathogens were such a concern for so many. Come at me with the redness.

I generally agree. I just think rare burgers have a very unpleasant consistency to them. I cook to medium because it's a combination of redness and a more desirable texture.

[Dickie Dunn]

I was not aware that burger pathogens were such a concern for so many. Come at me with the redness.

I generally agree. I just think rare burgers have a very unpleasant consistency to them. I cook to medium because it's a combination of redness and a more desirable texture.

I prefer pink burgers as well because of the consistency of rare burgers. I just don't recall ever having a concern about pathogens in anything.

The Burger Show is one of my favorite recent YT discoveries. (First We Feast, generally, is a hoot; Hot Ones cracks me up)

In general, I think YouTube has been a boon for all things food (or drink) related. The Burger Show, Hot Ones, Babish, Eater, every video Bon Appetit puts out, the expert videos from Epicurious, How to Drink, Cocktail Chemistry. They're all a good watch.

[robbiestoupe]

are this rare burger talk brings back memories

[tifosi77]

...every video Bon Appetit puts out......

I <3 Gabby from the test kitchen. And the It's Alive videos where they subtitle Brad's Jersey accent. And Claire. And Carla. And Molly. And Andy. And Chris.

Legit some of the best stand-and-stir content of the last 10 years, since Food Network pooped the bed.

[shafnutz05]

I just booked a private dinner with a group of doctors at "The Love" in Philadelphia. It is a Stephen Starr restaurant and affiliated with Talula's Garden and Talula's Table. Talula's Table, in Kennett Square, is the restaurant with one seating per night, and you have to book a year in advance. I'm pretty excited to try this place.

https://theloverestaurant.com/

[Tomas]

I recently discovered the "Hot Ones" Youtube talk-show (yes, after 9 seasons have been produced ), where the host and the celebrity guests talk and eat 10 wings, the last ones insanely hot.

2 questions for the 'hot sauces experts':

1) Do the really hot sauces (with scoville values 250,000+) have any taste, or is the goal of their makers just to inflict maximal pain possible
2) What is *the* strategy to ease the pain from the really hot sauces? There is a really big variety of strategies featured on the show. Some guests drink water, some milk, some said that liquids just distribute the pain. Somebody said that he drank some huge volume of green tea prior to coming on the show. Some eat the wings on empty stomach, etc...

[blackjack68]

I recently discovered the "Hot Ones" Youtube talk-show (yes, after 9 seasons have been produced ), where the host and the celebrity guests talk and eat 10 wings, the last ones insanely hot.

2 questions for the 'hot sauces experts':

1) Do the really hot sauces (with scoville values 250,000+) have any taste, or is the goal of their makers just to inflict maximal pain possible
2) What is *the* strategy to ease the pain from the really hot sauces? There is a really big variety of strategies featured on the show. Some guests drink water, some milk, some said that liquids just distribute the pain. Somebody said that he drank some huge volume of green tea prior to coming on the show. Some eat the wings on empty stomach, etc...

Just finished the Stone Cold Steve Austin episode.

Good stuff