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  1. #26
    I am in Jail

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    It looks awful!
    Can't you dress it up a bit?
    Cover it in Mayo or summat.

  2. #27
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    Those 'burgers' have a long way to go before they're fit to grace one of the Midget's burger buns.


  3. #28
    Gohills flip-flops wearer
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    Quote Originally Posted by Travelmate
    Can't you dress it up a bit?

  4. #29
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    Quote Originally Posted by withnallstoke View Post
    Quote Originally Posted by Travelmate
    Can't you dress it up a bit?
    Looks even worse now!

  5. #30
    Gohills flip-flops wearer
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    Quote Originally Posted by Marmite the Dog
    Looks even worse now!
    Nice shoes though.




    For a munter.

  6. #31
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    Nice!

    Quote Originally Posted by Marmite the Dog View Post
    Those 'burgers' have a long way to go before they're fit to grace one of the Midget's burger buns.


  7. #32
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    Quote Originally Posted by dirtydog View Post
    ^They are the square blocks of seasoning? I use them in stews, they are solid so would need breaking up?
    No DD , it is a powder and the pack is about 7" by 5". I think you will be supised how good a burger it makes.

  8. #33
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    Quote Originally Posted by withnallstoke
    For a munter.
    She could at least tuck her meat in..

  9. #34
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    Anyone here tried wagyu burgers?

  10. #35
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    Quote Originally Posted by nclslpn374 View Post
    Anyone here tried wagyu burgers?
    Yes.

    Some sap has actually made a website on the burgers of bangkok, and there is a review of the wagyu burger there

    BANGKOK BURGER BLOG

  11. #36
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    Quote Originally Posted by nclslpn374
    Anyone here tried wagyu burgers?
    whats the point in wasting great marbled beef steak in a burger? Ground chuck with a nice fat content is fine by me. No breadcrumbs or eggs. Meat and seasoning. Perhaps finely diced onion if you are not going to put raw or sauteed onions on your burger.

    Shown before but basic beef cheese burgers with a tomato and onion relish.

  12. #37
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    Agree. Mincing wagyu is a sin. It has to be eaten raw or as a steak.

  13. #38
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    A subject that is close to my own heart for sure............

    Local burgers are a travesty in Thailand!

    Yep! Grab that cheaper ground beef as it has more fat in it.

    I'm American, so here's my take on it.

    Heinz 57 Sauce (cannot be found in LOS, so I import it)....with the absense of that substitute Heinz Worcestershire sauce.

    2 Tablespoons of the 57 sauce, 1 tablespoon of the Worcestershire sauce depending on what you can get your hands on.......all based on a 1/2 kilo (or 1 pound) of beef.

    Have the wife chop/mince up 4-5 cloves of garlic & toss that in.

    Italian breadcrumbs..err...yeah, but just a dash.

    Liberally shake garlic salt and liberally grind fresh black pepper into it all.

    Mix thoroughly.

    Form into patties, cover and chill in the fridge for 30 minutes or more........HIGHLY important step here fellas as is allows the flavors/seasonings to blend, but more importantly, it keeps the burgers from falling apart on the grill or in the frying pan.

    Another HIGHLY important step is to brush the grill with vegetable oil after it's hot.......otherwise your burgers will stick to it and start falling apart when you try to flip them!

    I get my charcoal grill extra super hot, then sear those bastards for about 3 minutes on each side and toss a slice of cheese on them about 5.5 minutes into it.

    Fresh onion, tomato, killer buns and Vlassic dill pickles are all there with my burgers.

    That's just my take.

    Jay

  14. #39
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    Quote Originally Posted by aging one View Post
    Quote Originally Posted by nclslpn374
    Anyone here tried wagyu burgers?
    whats the point in wasting great marbled beef steak in a burger? Ground chuck with a nice fat content is fine by me. No breadcrumbs or eggs. Meat and seasoning. Perhaps finely diced onion if you are not going to put raw or sauteed onions on your burger.

    Shown before but basic beef cheese burgers with a tomato and onion relish.
    Exactly...otherwise it's meatloaf. It is also required to be on a bun, not bread or solo. And it's not called a hamburger because it's supposed to have ham in it. That's asinine. You got yourself a single serving fried slice of meatloaf there. Keep up the quest.

  15. #40
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    Quote Originally Posted by Ambrosia
    It is also required to be on a bun, not bread or solo.
    I think the pic was taken before he put them in the bun. They were just having the toppings grilled off.

    Quote Originally Posted by Ambrosia
    bun, not bread
    Buns are bread Einstein.
    Last edited by The Fresh Prince; 21-07-2011 at 12:21 AM.

  16. #41
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    ^ hahahahahaha, I thought they were made of dough

  17. #42
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    this nigga sounds like he knows how to make a good burger



    Quote Originally Posted by jaywalker View Post
    A subject that is close to my own heart for sure............

    Local burgers are a travesty in Thailand!

    Yep! Grab that cheaper ground beef as it has more fat in it.

    I'm American, so here's my take on it.

    Heinz 57 Sauce (cannot be found in LOS, so I import it)....with the absense of that substitute Heinz Worcestershire sauce.

    2 Tablespoons of the 57 sauce, 1 tablespoon of the Worcestershire sauce depending on what you can get your hands on.......all based on a 1/2 kilo (or 1 pound) of beef.

    Have the wife chop/mince up 4-5 cloves of garlic & toss that in.

    Italian breadcrumbs..err...yeah, but just a dash.

    Liberally shake garlic salt and liberally grind fresh black pepper into it all.

    Mix thoroughly.

    Form into patties, cover and chill in the fridge for 30 minutes or more........HIGHLY important step here fellas as is allows the flavors/seasonings to blend, but more importantly, it keeps the burgers from falling apart on the grill or in the frying pan.

    Another HIGHLY important step is to brush the grill with vegetable oil after it's hot.......otherwise your burgers will stick to it and start falling apart when you try to flip them!

    I get my charcoal grill extra super hot, then sear those bastards for about 3 minutes on each side and toss a slice of cheese on them about 5.5 minutes into it.

    Fresh onion, tomato, killer buns and Vlassic dill pickles are all there with my burgers.

    That's just my take.

    Jay

  18. #43
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    Quote Originally Posted by jaywalker
    A subject that is close to my own heart for sure............

    Local burgers are a travesty in Thailand!

    Yep! Grab that cheaper ground beef as it has more fat in it.

    I'm American, so here's my take on it.

    Heinz 57 Sauce (cannot be found in LOS, so I import it)....with the absense of that substitute Heinz Worcestershire sauce.

    2 Tablespoons of the 57 sauce, 1 tablespoon of the Worcestershire sauce depending on what you can get your hands on.......all based on a 1/2 kilo (or 1 pound) of beef.

    Have the wife chop/mince up 4-5 cloves of garlic & toss that in.

    Italian breadcrumbs..err...yeah, but just a dash.

    Liberally shake garlic salt and liberally grind fresh black pepper into it all.

    Mix thoroughly.

    Form into patties, cover and chill in the fridge for 30 minutes or more........HIGHLY important step here fellas as is allows the flavors/seasonings to blend, but more importantly, it keeps the burgers from falling apart on the grill or in the frying pan.

    Another HIGHLY important step is to brush the grill with vegetable oil after it's hot.......otherwise your burgers will stick to it and start falling apart when you try to flip them!

    I get my charcoal grill extra super hot, then sear those bastards for about 3 minutes on each side and toss a slice of cheese on them about 5.5 minutes into it.

    Fresh onion, tomato, killer buns and Vlassic dill pickles are all there with my burgers.

    That's just my take.

    Jay
    Now that sounds bloody good I'll be trying that.
    Thanks Jay

  19. #44
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    Quote Originally Posted by dirtydog
    I used a cheese grater, not sure if thats what they are called, silver square thing for grating, suppose it is used for grating other stuff, no idea what though,.

    I,ve used it quite successfully to remove the tips of my fingers

  20. #45
    Fuck it
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    Quote Originally Posted by nigelandjan View Post
    Quote Originally Posted by dirtydog
    I used a cheese grater, not sure if thats what they are called, silver square thing for grating, suppose it is used for grating other stuff, no idea what though,.

    I,ve used it quite successfully to remove the tips of my fingers
    Your using it in the wrong way if its your finger tips getting caught

  21. #46
    ความสุขในอีสาน
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    Quote Originally Posted by Satonic
    Your using it in the wrong way if its your finger tips getting caught
    Na mate ,, I,m using it the right way ,, just squeak a bit when I walk , so when I make a cheese sarnie I want to grate every gram outta it

  22. #47
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    You have to have Heinz Ketchup for the fuller flavour.

  23. #48
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    Quote Originally Posted by The Fresh Prince
    Quote: Originally Posted by Ambrosia It is also required to be on a bun, not bread or solo. I think the pic was taken before he put them in the bun. They were just having the toppings grilled off.
    Objection, Your Honour! Speculating.
    Next time, put your meatloaf in the bun and take a pic with your toppings.


    Quote Originally Posted by The Fresh Prince
    Quote: Originally Posted by Ambrosia bun, not bread Buns are bread Einstein.
    Thanks there, Hawking, but I mean a bun as opposed to sliced bread.
    Last edited by Ambrosia; 22-07-2011 at 03:17 PM. Reason: Added a smiley face to keep the retards happy.

  24. #49
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    Quote Originally Posted by Ambrosia
    Objection, Your Honour! Speculating.
    I'd remembered that the original pic came from this thread.

    https://teakdoor.com/the-kitchen/8650...rger-meal.html

    Fair enough, there are no actual pics of burgers in the buns but there are pics of buns in there somewhere.

  25. #50
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    Quote Originally Posted by jaywalker
    Local burgers are a travesty in Thailand!
    Dont know about that but I must admit I would feel a tad uneasy chomping one in Nakhon Sakhon


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