Burgers & fries prices

[Bacon Is Proof]

Roman Rhodes said:

You're possibly demonstrating that PH trait of being a food snob and not knowing much about decent food? See also the majority who post about "my butcher" etc. McDonalds ingredients and preparation standards are far higher than the majority of kebab shops and burger vans. I'm no fan of the Golden Arches either.

Sometime back a food snob actually posted a picture of the magnificent burger "my butcher" had produced and cooked. Burnt on the outside, raw on the inside and grated cheese. What on earth?

Well I'm no chef but I managed to notice that Ronald seasons his burgers incorrectly...
I don't know any chef that will risk cooking a burger rare for customers for the obvious food safety reasons, and your anecdote sounds like the current burger patty error of simply being too thick.
It isn't a steak.
One of my local vans is run by two chefs who were straight out of Michelin starred kitchens, so standards are possibly higher than you imagine.
They use brioche though so can still FRO.

[Bacon Is Proof]

craigjm said:

Because it is not a roll, it is a bun. Burger buns, even the most basic such as this differ from a standard bread roll (inserts localism here if roll is not your word) in that they are sweetened, some only slightly and some moreso, so you will find burger bun recipes contain sugar and bread rolls dont. Of course you can google foo and find a bread roll recipe that does and a burger bun recipe that doesnt but in the baking world that is the general difference and why you serve burgers on buns.

Then there's Subway who put so much sugar in their subs they couldn't legally call it bread!
(In Ireland, at least)

[C70R]

Bacon Is Proof said:

I don't know any chef that will risk cooking a burger rare for customers for the obvious food safety reasons

Not sure what this means?

[Trustmeimadoctor]

I've had plenty of rare burgers not slightly pink but rare

[Bacon Is Proof]

C70R said:

Bacon Is Proof said:

I don't know any chef that will risk cooking a burger rare for customers for the obvious food safety reasons

Not sure what this means?

On a steak, bacteria can grow on the outside which is killed when cooked.
When you mince that steak, the bacteria can then exist in the centre of the meat which will not be killed when cooking rare.

That's the simple version.
I have eaten steak tartar this week.

[21TonyK]

Bacon Is Proof said:

C70R said:

Bacon Is Proof said:

I don't know any chef that will risk cooking a burger rare for customers for the obvious food safety reasons

Not sure what this means?

On a steak, bacteria can grow on the outside which is killed when cooked.
When you mince that steak, the bacteria can then exist in the centre of the meat which will not be killed when cooking rare.

That's the simple version.
I have eaten steak tartar this week.

Serving a medium (or rare) burger and keeping the EHO happy is possible albeit a massive pain in the ass and not worth the effort unless its a selling point.

[Trustmeimadoctor]

as far as im aware there is specially certified beef mince for making "undercooked" burgers

but in Europe where they dont give a flying fk (hello france) you can happily get your burger really quite rare horse, beef what ever

[21TonyK]

Trustmeimadoctor said:

as far as im aware there is specially certified beef mince for making "undercooked" burgers

but in Europe where they dont give a flying fk (hello france) you can happily get your burger really quite rare horse, beef what ever

In the UK just lots of checks and measures and yet more of a paper trail to maintain. Like I say, perfectly doable but the extra work and costs mean its just not worth it unless you have a lot of demand for it.

https://www.food.gov.uk/sites/default/files/media/...

[Trustmeimadoctor]

i got bored on the title page

[omniflow]

In London it used to vary depending on which borough the restaurant was in. Westminster was a hard NO to a rare or medium rare burger, but somewhere in Camden (for example) could serve them that way if they wanted. That may have changed now

[21TonyK]

omniflow said:

In London it used to vary depending on which borough the restaurant was in. Westminster was a hard NO to a rare or medium rare burger, but somewhere in Camden (for example) could serve them that way if they wanted. That may have changed now

Yeah, it was Westminster Council who pissed of Raymond Blanc so much he took lambs liver off the menu. In 2016 National guidance came in where as before that it was down to the local EHP (or "O" as it was back then) to make the decision.

[theplayingmantis]

Bacon Is Proof said:

Well I'm no chef but I managed to notice that Ronald seasons his burgers incorrectly...
I don't know any chef that will risk cooking a burger rare for customers for the obvious food safety reasons, and your anecdote sounds like the current burger patty error of simply being too thick.
It isn't a steak.
One of my local vans is run by two chefs who were straight out of Michelin starred kitchens, so standards are possibly higher than you imagine.
They use brioche though so can still FRO.

What were they doing in the Michelin kitchens, washing up?!?!

Plemty of places can get a rareish burger.

Edited by theplayingmantis on Tuesday 12th April 18:52

[C70R]

Bacon Is Proof said:

C70R said:

Bacon Is Proof said:

I don't know any chef that will risk cooking a burger rare for customers for the obvious food safety reasons

Not sure what this means?

On a steak, bacteria can grow on the outside which is killed when cooked.
When you mince that steak, the bacteria can then exist in the centre of the meat which will not be killed when cooking rare.

That's the simple version.
I have eaten steak tartar this week.

Aware of all of that, having worked in the industry.

I can buy a rare-ish burger in dozens of places.

[anonymous-user]

Bacon Is Proof said:

Roman Rhodes said:

You're possibly demonstrating that PH trait of being a food snob and not knowing much about decent food? See also the majority who post about "my butcher" etc. McDonalds ingredients and preparation standards are far higher than the majority of kebab shops and burger vans. I'm no fan of the Golden Arches either.

Sometime back a food snob actually posted a picture of the magnificent burger "my butcher" had produced and cooked. Burnt on the outside, raw on the inside and grated cheese. What on earth?

Well I'm no chef but I managed to notice that Ronald seasons his burgers incorrectly...
I don't know any chef that will risk cooking a burger rare for customers for the obvious food safety reasons, and your anecdote sounds like the current burger patty error of simply being too thick.
It isn't a steak.
One of my local vans is run by two chefs who were straight out of Michelin starred kitchens, so standards are possibly higher than you imagine.
They use brioche though so can still FRO.

Can't understand the fashion for pink or rare burgers irrespective of food hygiene issues - and I like a rare steak. You can certainly get them at most of the chains that are 1 up from McD and BK. Still have a little "Well Done" flag that was mounted on a burger from Byron. It gets sarcastically awarded to family members when they've fked up on something.

Agree re brioche. Just why? Vanilla sponge next?

[Bacon Is Proof]

theplayingmantis said:

What were they doing in the Michelin kitchens, washing up?!?!

No they were cooking better food than you ever will.
I see they had a pop up at Mark Poynton's pub recently. Another celebrated chef who headed the excellent Michelin starred Alimentum in Cambridge.
His smoked eel starter and gin and tonic dessert remain in my top ten favourite ever dishes.

[C70R]

Bacon Is Proof said:

theplayingmantis said:

What were they doing in the Michelin kitchens, washing up?!?!

No they were cooking better food than you ever will.

I'm not sure you're aware, and you may not care, but you're coming across as a monumental bell in this thread.

[Bacon Is Proof]

C70R said:

Bacon Is Proof said:

theplayingmantis said:

What were they doing in the Michelin kitchens, washing up?!?!

No they were cooking better food than you ever will.

I'm not sure you're aware, and you may not care, but you're coming across as a monumental bell in this thread.

Strong accusation, coming from you!
I stand by it being a fair reply to the bellendery of mantis' comment.
Unless you and mantis are better chefs than those mentioned with their top tier professional experience.
I'm certainly not, but look forward to seeing your M* quality creations.....

[craigjm]

Bacon Is Proof said:

theplayingmantis said:

What were they doing in the Michelin kitchens, washing up?!?!

No they were cooking better food than you ever will.
I see they had a pop up at Mark Poynton's pub recently. Another celebrated chef who headed the excellent Michelin starred Alimentum in Cambridge.
His smoked eel starter and gin and tonic dessert remain in my top ten favourite ever dishes.

Thing is, whilst thats great, when you mention a burger van to people thats not exactly what they think about is it? they think about a tatty van on an industrial estate selling booker stuff all cooked by someone who needs a wash and is dropping cigarette ash everywhere. There will always be the complete stand out outliers but they are few and far between.

[Bacon Is Proof]

I can only speak from experience, Cambridgeshire is awash with top quality food trucks. Even the market has over a dozen independent food stalls all selling really tasty fast food a whole 30sec walk from McDonald's.
Except for the rotisserie chicken.
That place is whack.

[Trustmeimadoctor]

craigjm said:

Bacon Is Proof said:

theplayingmantis said:

What were they doing in the Michelin kitchens, washing up?!?!

No they were cooking better food than you ever will.
I see they had a pop up at Mark Poynton's pub recently. Another celebrated chef who headed the excellent Michelin starred Alimentum in Cambridge.
His smoked eel starter and gin and tonic dessert remain in my top ten favourite ever dishes.

Thing is, whilst thats great, when you mention a burger van to people thats not exactly what they think about is it? they think about a tatty van on an industrial estate selling booker stuff all cooked by someone who needs a wash and is dropping cigarette ash everywhere. There will always be the complete stand out outliers but they are few and far between.

use food truck not burger van for the good ones its the in thing