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  1. #101
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    Quote Originally Posted by Chico View Post
    I would cook the beans in the sauce make it richer
    Yes, but heinz don't. [/QUOTE]

    Quote Originally Posted by Chico View Post
    are your vegetables brunoise or Paysanne.
    What's the word for chopped veggies cooked slowly as I described above Chico? I'd have thought you'd have recognised something so basic. Begins with m and ends with x The cut has the same name as the technique. Mind, I did substitute garlic for onion. Why on earth would I use anything else for a swift home meal?
    The Above Post May Contain Strong Language, Flashing Lights, or Violent Scenes.

  2. #102
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    Quote Originally Posted by buriramboy View Post
    Fry a tin of baked beans in hot butter?
    Back in me MRRC days I used to do that, garlic first, then add diced champignon, baked beans, dried basil, served on buttered toast with melted cheese sliced with the top of the tin on top.

    That typa shit got me well looked after.

  3. #103
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    Quote Originally Posted by Luigi View Post
    Back in me MRRC days I used to do that, garlic first, then add diced champignon, baked beans, dried basil, served on buttered toast with melted cheese sliced with the top of the tin on top.

    That typa shit got me well looked after.

    Dried basil, in the name of god why? Also, where's the bacon, you poof! Were your beans julienned? Did you make a chiffonade with your bread? At least tell me you shrivelled your champignons?
    Last edited by DrB0b; 15-10-2017 at 10:03 PM.

  4. #104
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    Metropolitan Remand and Reception Centre (MRRC)



    Basil plants were on the ze verboten list.

    Aussie heathens.

  5. #105
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    Quote Originally Posted by DrB0b View Post
    Yes, but heinz don't.

    What's the word for chopped veggies cooked slowly as I described above Chico? I'd have thought you'd have recognised something so basic. Begins with m and ends with x The cut has the same name as the technique. Mind, I did substitute garlic for onion. Why on earth would I use anything else for a swift home meal?[/QUOTE]

    Bob, mirepoix, why this cut when you can use Bruniose which gives a much better Texture and no need for blending,see that's the difference between a classically french trained Chef and a amateur home cook, we have the je ne sais quoi

  6. #106
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    Quote Originally Posted by Chico View Post
    see that's the difference between a classically french trained Chef and a amateur home cook
    Well, d'uh!

    Quote Originally Posted by Chico View Post
    why this cut when you can use Bruniose which gives a much better Texture
    Because you asked for a recipe for heinz-style baked beans. That's not a recipe renowned for the texture of the vegetables in the sauce!

  7. #107
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    Quote Originally Posted by Luigi View Post
    ^^ Maybe he can grow some beans on the the land he's bought.


    If the owners ever allow him on to it.
    I was under the impression heinz baked beanz came in tins not farms.

  8. #108
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    Hey Chico, you come to Bangkok and cook me a burger and I'll review it. I'll even film the entire process chef and post the video on youtube.

    Option two would just put up a menu with pictures.....

  9. #109
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    Quote Originally Posted by CSFFan View Post
    Hey Chico, you come to Bangkok and cook me a burger and I'll review it. I'll even film the entire process chef and post the video on youtube.

    Option two would just put up a menu with pictures.....
    Will you be supplying the Wagyu beef,or will it Zebu.?

  10. #110
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    Quote Originally Posted by Chico View Post
    Will you be supplying the Wagyu beef,or will it Zebu.?
    LOL, I'll be buying the cheapest beef I can find. I'm sure you can make the magic happen, chef.

  11. #111
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    jeez not sure I could take up the challenge, I only make food I'd eat myself,Zebu meat or the white Lamphun wouldn't be acceptable to a man of my experience and talent,talk to luigi or crackerjack sure they'd love to show off there culinary skills with inedible meat.

    My recipe for the wagyu beef would just be simply ground wagyu, egg, panko, and ground sea salt and black pepper,and you make them the day before,you'd have to put me up for the night.

  12. #112
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    Quote Originally Posted by Chico View Post
    My recipe for the wagyu beef would just be simply ground wagyu, egg, panko, and ground sea salt and black pepper,and you make them the day before,you'd have to put me up for the night.
    That abortion is not a hamburger.

  13. #113
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    Oh dear the man who eats Ayam beans has re-appeared.

    Bob, you don't fuck with meat with all your herbs and spices. good meat doesn't need anything added, you savour the quality and if you want a chav recipe I'll give you one.

  14. #114
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    Quote Originally Posted by Chico View Post
    good meat doesn't need anything added,
    then why are you adding egg and panko to an honest burger? You are also adding salt 24 hours before the meat is to be cooked. Do you know what effect that will have on the meat?

  15. #115
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    It helps the patty from Iceland to defreeze in time and has the same effect as dry-aging, i.e. reduce moisture and intensify the flavour.
    Add a slice of processed cheese on top to contrast the texture, Julienne sliced coleslaw, a spoonful of Ploughman's on a bed of lettuce and Bob's the uncle of the Chico prime burger.
    You are on my ignore list

  16. #116
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    Quote Originally Posted by DrB0b View Post
    then why are you adding egg and panko to an honest burger? You are also adding salt 24 hours before the meat is to be cooked. Do you know what effect that will have on the meat?
    Bob if you never added the panko or egg your burger would break up,when you start cooking it,and yes you have t season the meat,in the Mise en Place stage,as all products need esoning,you also season it again when you starting cooking.

    A good clarified butter as well instead of oil gives it a much richer fuller flavour.

  17. #117
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    So, all the 100% beef burgers millions of people eat every day are all breaking up while they're being fried, and they've been salted a day earlier?

  18. #118
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    Quote Originally Posted by stroller View Post
    So, all the 100% beef burgers millions of people eat every day are all breaking up while they're being fried, and they've been salted a day earlier?
    Never heard of Burgers being fried,do you often put a beer batter on your Burger,I can see why you shop at Iceland now.

    If you going to comment at least have the decency of doing a google search, to see how things are prepared and cooked.

    I did chuckle when i read your Julliene of coleslaw,and your ploughmans references.

  19. #119
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    Quote Originally Posted by Chico View Post
    to luigi or crackerjack sure they'd love to show off there culinary skills with inedible meat.
    Guilty.

    http://teakdoor.com/the-kitchen/1715...o-burgers.html (Luigi's BBQ'd Bacon Buffalo Burgers.)


    Could really taste the buffalo.

  20. #120
    Thailand Expat cyrille's Avatar
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    Quote Originally Posted by DrB0b View Post
    You are also adding salt 24 hours before the meat is to be cooked. Do you know what effect that will have on the meat?
    Apparently not.

    Perhaps his customers like their beef toughened up?

  21. #121
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    Quote Originally Posted by cyrille View Post
    Apparently not.

    Perhaps his customers like their beef toughened up?
    This is like banging your head against a wall So lets try to understand your logic, you make the burger and let it rest no seasoning and then the next day, you mix the Burger again and then re-mould it again and cook it.

    The mistake of many, double handling.

  22. #122
    Thailand Expat cyrille's Avatar
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    Quote Originally Posted by Chico View Post
    This is like banging your head against a wall So lets try to understand your logic, you make the burger and let it rest no seasoning and then the next day, you mix the Burger again and then re-mould it again and cook it.

    The mistake of many, double handling.
    Wow...you have absolutely no idea that adding salt to beef a day before you cook it will make the meat tougher, do you?

    Your lack of knowledge of even the basics is quite alarming.

    Oh, and stop adding shit I didn't post. Adding salt to beef 24 hours in advance is bad enough.

  23. #123
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    Quote Originally Posted by Luigi View Post
    Hey Luigi what's a going on, how do you make Buffalo burgers from Pork mince.

  24. #124
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    Quote Originally Posted by Chico View Post
    huh your lucky Somtam here 4 tins brooks baked beans 221 baht = 5.03 you ain't been here for a while, you'd be very surprised at the prices now for western products.
    struth, they are 35b a tin here.

  25. #125
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    Quote Originally Posted by cyrille View Post
    Wow...you have absolutely no idea that adding salt to beef a day before you cook it will make the meat tougher, do you?

    Your lack of knowledge of even the basics is quite alarming.

    Oh, and stop adding shit I didn't post. Adding salt to beef 24 hours in advance is bad enough.

    Oh dear best not to respond to the

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