Cooking and Dining
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Cooking and Dining
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?
Cooking and Dining
For posterity's sake, let me go on the record as saying sous-vide burgers are stupid.
Cooking and Dining
Good lawd. Yes please
I plan on giving this style a go this weekend. 6 minute mark.
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Cooking and Dining
that cheese seems burnt in a not great way
Cooking and Dining
I close the grill. Didn't think I was in the minority. But I also like a no-pink burger.
Cooking and Dining
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.
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Cooking and Dining
but a well done burger is like a well done steak... awful.
Cooking and Dining
Vomiting and diarrhea are pretty awful too.
Cooking and Dining
The diarrhea is probably less awful without all that hair, though.
Cooking and Dining
The Burger Show is one of my favorite recent YT discoveries. (First We Feast, generally, is a hoot; Hot Ones cracks me up)
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Cooking and Dining
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.The only time I would ever order a less-than-well-done burger is if I know the restaurant grinds their own meat.
Cooking and Dining
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.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.
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Cooking and Dining
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.
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Cooking and Dining
Medium for burgers is good. Well done is no good. Pathogens be damned.
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Cooking and Dining
Somehow my success rate for not getting burger poisoning is at 100%
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Cooking and Dining
I was not aware that burger pathogens were such a concern for so many. Come at me with the redness.
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Cooking and Dining
Somehow my success rate for not getting burger poisoning is at 100%
Cooking and Dining
Not pink does not mean well done.
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Cooking and Dining
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 was not aware that burger pathogens were such a concern for so many. Come at me with the redness.
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Cooking and Dining
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.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 was not aware that burger pathogens were such a concern for so many. Come at me with the redness.
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.The Burger Show is one of my favorite recent YT discoveries. (First We Feast, generally, is a hoot; Hot Ones cracks me up)
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Cooking and Dining
are this rare burger talk brings back memories
Cooking and Dining
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....every video Bon Appetit puts out......
Legit some of the best stand-and-stir content of the last 10 years, since Food Network pooped the bed.
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Cooking and Dining
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/
https://theloverestaurant.com/
Cooking and Dining
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...
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...
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Cooking and Dining
Just finished the Stone Cold Steve Austin episode.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...
Good stuff
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