All your burgers are belong to me ...
Moderator: Menolly
- rdhopeca
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Good lord. I hope he uses a fork...otherwise his jaws would need to unhinge like a python's!Menolly wrote:That's the one!!
How did you capture the picture???
...and yes...
Hyperception does eat it in one sitting...
Does he unbutton his pants before, during, or after he's done???
Rob
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I like a Wendy's double, so I guess 1/2 pound. But the Hardy's 1/3 pound thickburger seems perfect, though it's a lot of bun for the meat. Hell, I even like the low-carb version without the bun . . . try it! No bread to get in the way!. Just beef and toppings. And "only" 420 calories. Not bad for a fast food meal.
At home, my burgers are about 1/3 pound. No doubles. So that's probably the sweet spot for me.
At home, my burgers are about 1/3 pound. No doubles. So that's probably the sweet spot for me.
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- Menolly
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Yes, for that he uses a fork (and knife!).rdhopeca wrote:Good lord. I hope he uses a fork...otherwise his jaws would need to unhinge like a python's!
Heh, he's too savvy for that.rdhopeca wrote:Does he unbutton his pants before, during, or after he's done???
When he goes to Conestogas, he makes sure to wear an elastic waitsband.
- wayfriend
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Show the page in the browser, press Print Screen key, paste into Paint, clip, save, upload to www.imageshack.us, copy the URL, paste it into a post, put [img] [/img] around it, done.Menolly wrote:How did you capture the picture???
.
- Menolly
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*gah*wayfriend wrote:Show the page in the browser, press Print Screen key, paste into Paint, clip, save, upload to www.imageshack.us, copy the URL, paste it into a post, put [img] [/img] around it, done.Menolly wrote:How did you capture the picture???
...I did know about the Print Screen function...
...honest, I did.
- Vraith
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I can't tell if the human is going to eat that burger, or if the human is screaming in terror cuz the burger is about to bite his head off.
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the hyperbole is a beauty...for we are then allowed to say a little more than the truth...and language is more efficient when it goes beyond reality than when it stops short of it.
the difference between evidence and sources: whether they come from the horse's mouth or a horse's ass.
"Most people are other people. Their thoughts are someone else's opinions, their lives a mimicry, their passions a quotation."
the hyperbole is a beauty...for we are then allowed to say a little more than the truth...and language is more efficient when it goes beyond reality than when it stops short of it.
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So far I tried a few of your suggestions and especially Menolly's blue cheese variety was for tEh wIn.
Now - I also love little bits and pieces of fingerfood like spareribs (pork). I usually use a dry rub - grounded seeds of yellow mustard, cumin, coriander mixed with sea salt, black pepper, brown suggar, sweet paprika and chili flakes. I let the meat marinade over night. I then put it on the hot charcoal grill and let it take color from both sides. Then I put the ribs on tin foil, put the lid on the grill and let cook/smoke for like 20 minutes or so. Then I brush them with a mix of good ketchup, honey, soy sauce and rice wine and grill without foil for another 10 minutes, constantly turning them to keep them from burning. Also works with chicken legs/wings.
It's a pity you hardly ever get beef ribs here - any suggestions for preparations over open fire?
Now - I also love little bits and pieces of fingerfood like spareribs (pork). I usually use a dry rub - grounded seeds of yellow mustard, cumin, coriander mixed with sea salt, black pepper, brown suggar, sweet paprika and chili flakes. I let the meat marinade over night. I then put it on the hot charcoal grill and let it take color from both sides. Then I put the ribs on tin foil, put the lid on the grill and let cook/smoke for like 20 minutes or so. Then I brush them with a mix of good ketchup, honey, soy sauce and rice wine and grill without foil for another 10 minutes, constantly turning them to keep them from burning. Also works with chicken legs/wings.
It's a pity you hardly ever get beef ribs here - any suggestions for preparations over open fire?
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- Menolly
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Ah, now your talking Malik's talk...Vader wrote:It's a pity you hardly ever get beef ribs here - any suggestions for preparations over open fire?
I love my Dad's burgers:
He usually buys a chunk of chuck and has the butcher grind it, but he will also use regular ground chuck.
Then he finely chops mushrooms and onions and adds them to the meat. He adds a little Teriyaki (always Mr. Yoshida's- if you've ever tried it you know why!) A little Rooster (Worcestershire) sauce and some salt and pepper. They are a little different and they are great!
I have the exact proportions if anyone wants. I photocopied the paper plate he was writing on as he perfected his "recipe". It looks like he did it three or four times before he was satisfied- it's got scratched out ingredients and changed amounts; quantities called "shakes" and such.
He usually buys a chunk of chuck and has the butcher grind it, but he will also use regular ground chuck.
Then he finely chops mushrooms and onions and adds them to the meat. He adds a little Teriyaki (always Mr. Yoshida's- if you've ever tried it you know why!) A little Rooster (Worcestershire) sauce and some salt and pepper. They are a little different and they are great!
I have the exact proportions if anyone wants. I photocopied the paper plate he was writing on as he perfected his "recipe". It looks like he did it three or four times before he was satisfied- it's got scratched out ingredients and changed amounts; quantities called "shakes" and such.
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