Photo of your dinner (Vol 3)

[thebraketester]

The best burgers I made were ribeye, onglet, extra beef fat and bone marrow.

[KloppsBarmyArmy]

craigjm said:

Very 70s presentation. Would look better rice one side, meat sauce the other and then the cheese more finely grated

Except that's not how I like to eat it, I just take pics of my dinner, I'm not producing a magazine.

[21TonyK]

thebraketester said:

The best burgers I made were ribeye, onglet, extra beef fat and bone marrow.

True, I used to make burgers from the spinalis and onglet with trim from the ribs and fat from the cap... unfortunately I don't have access to this sort of stuff any more

(well, actually I do but I'm too tight to pay £8.99 a kilo for rib on the bone)

Edited by 21TonyK on Friday 13th May 07:30

[21TonyK]

C70R said:

That meat is looking quite lean for making burgers. How were they?

They were fine, just not the depth of flavour I am looking for. Fat content was about right, juicy but not greasy.

Now have a known base to work from I can tweak.

Mince from an unknown origin?

So last year.

[craigjm]

KloppsBarmyArmy said:

craigjm said:

Very 70s presentation. Would look better rice one side, meat sauce the other and then the cheese more finely grated

Except that's not how I like to eat it, I just take pics of my dinner, I'm not producing a magazine.

Sorry I wasn’t responding to you. I was responding to the post about how do you make chilli look attractive. Totally with you on just post it how you eat it

[seyre1972]

Not going to win any prizes/praise - but sometimes you just want what you fancy ..... (had no sliced bread so had to make do with Sourdough Pave cut on the diagonal to maximise surface area ....

Branston beans with mini sausages

Bean sauce and runny egg yolk .... food of the gods (say that on Breakfast forum and likely it'll get you lynched)

[C70R]

21TonyK said:

C70R said:

That meat is looking quite lean for making burgers. How were they?

They were fine, just not the depth of flavour I am looking for. Fat content was about right, juicy but not greasy.

Now have a known base to work from I can tweak.

Mince from an unknown origin?

So last year.

If you're feeling adventurous, try adding a handful of bone marrow. Will increase the fat levels (those just look too low) and create that depth of flavour you're looking for. And pretty cost effective too.

[21TonyK]

C70R said:

21TonyK said:

C70R said:

That meat is looking quite lean for making burgers. How were they?

They were fine, just not the depth of flavour I am looking for. Fat content was about right, juicy but not greasy.

Now have a known base to work from I can tweak.

Mince from an unknown origin?

So last year.

If you're feeling adventurous, try adding a handful of bone marrow. Will increase the fat levels (those just look too low) and create that depth of flavour you're looking for. And pretty cost effective too.

Done that, not to my taste. Don't mind well roasted marrow on toast but not in a burger.

[C70R]

21TonyK said:

C70R said:

21TonyK said:

C70R said:

That meat is looking quite lean for making burgers. How were they?

They were fine, just not the depth of flavour I am looking for. Fat content was about right, juicy but not greasy.

Now have a known base to work from I can tweak.

Mince from an unknown origin?

So last year.

If you're feeling adventurous, try adding a handful of bone marrow. Will increase the fat levels (those just look too low) and create that depth of flavour you're looking for. And pretty cost effective too.

Done that, not to my taste. Don't mind well roasted marrow on toast but not in a burger.

Fair enough - it does make a very rich tasting burger.

What about chopping through some tallow?

[illmonkey]

A few photos gave me an idea, chicken katsu burger. A local used to do it and was amazing, better excutrd than mine, I couldn’t be arsed making salad and slaw.

But soggy katsu chips, oh yes!

And a lovely brioche bun too, Tony

[Richieboy3008]

[Mr lestat]

Richieboy3008 said:

Spotted the carrot and split cucumber heading towards the pussy mug. Obviously it’s becoming a bit like Banksy on here nowadays

Or am I reading too much into it

Edited by Mr lestat on Friday 13th May 21:01

[HM-2]

I've never seen a pizza prolapse before.

[eskidavies]

seyre1972 said:

Not going to win any prizes/praise - but sometimes you just want what you fancy ..... (had no sliced bread so had to make do with Sourdough Pave cut on the diagonal to maximise surface area ....

Branston beans with mini sausages

Bean sauce and runny egg yolk .... food of the gods (say that on Breakfast forum and likely it'll get you lynched)

Egg and beans on toast ,Jesus invented that, food of the gods , love it ,I’m gonna have to go and get bread ,beans and eggs in the morn ,fancy bread from aldis , breakfast sorted……cheers for the incentive Steve ,

[21TonyK]

illmonkey said:

A few photos gave me an idea, chicken katsu burger. A local used to do it and was amazing, better excutrd than mine, I couldn’t be arsed making salad and slaw.

But soggy katsu chips, oh yes!

And a lovely brioche bun too, Tony

fk it, I'll have to do a 20 mile round trip to Tesco to bloody find some! Hot dogs have been demanded this weekend... with St Pierre buns!

[illmonkey]

21TonyK said:

illmonkey said:

A few photos gave me an idea, chicken katsu burger. A local used to do it and was amazing, better excutrd than mine, I couldn’t be arsed making salad and slaw.

But soggy katsu chips, oh yes!

And a lovely brioche bun too, Tony

fk it, I'll have to do a 20 mile round trip to Tesco to bloody find some! Hot dogs have been demanded this weekend... with St Pierre buns!

Sainsbury’s have them too, saw the burger buns on special price. They are really good though. Soft and squishy.

[21TonyK]

C70R said:

21TonyK said:

C70R said:

21TonyK said:

C70R said:

That meat is looking quite lean for making burgers. How were they?

They were fine, just not the depth of flavour I am looking for. Fat content was about right, juicy but not greasy.

Now have a known base to work from I can tweak.

Mince from an unknown origin?

So last year.

If you're feeling adventurous, try adding a handful of bone marrow. Will increase the fat levels (those just look too low) and create that depth of flavour you're looking for. And pretty cost effective too.

Done that, not to my taste. Don't mind well roasted marrow on toast but not in a burger.

Fair enough - it does make a very rich tasting burger.

What about chopping through some tallow?

Again, tried it. Minced beef dripping into burgers, just melted out with no flavour benefit. I suspect I may have to go "full Heston" and start seaming out joints to get what I want but then that's part of the fun.

I could solve the whole issue in a second by just adding a pile of salt or beef stock base but that would be cheating.

[C70R]

21TonyK said:

C70R said:

21TonyK said:

C70R said:

21TonyK said:

C70R said:

That meat is looking quite lean for making burgers. How were they?

They were fine, just not the depth of flavour I am looking for. Fat content was about right, juicy but not greasy.

Now have a known base to work from I can tweak.

Mince from an unknown origin?

So last year.

If you're feeling adventurous, try adding a handful of bone marrow. Will increase the fat levels (those just look too low) and create that depth of flavour you're looking for. And pretty cost effective too.

Done that, not to my taste. Don't mind well roasted marrow on toast but not in a burger.

Fair enough - it does make a very rich tasting burger.

What about chopping through some tallow?

Again, tried it. Minced beef dripping into burgers, just melted out with no flavour benefit. I suspect I may have to go "full Heston" and start seaming out joints to get what I want but then that's part of the fun.

I could solve the whole issue in a second by just adding a pile of salt or beef stock base but that would be cheating.

Hmm. I have tried the tallow thing, and thought it really made a big difference to the flavour.

What about just starting with fattier cuts of meat in the first place? I know you disagreed, but those steaks you posted look so much leaner than burger beef I've seen in the past.

[Gluggy]

Lasagne with a sriracha twist...

[21TonyK]

C70R said:

21TonyK said:

C70R said:

21TonyK said:

C70R said:

21TonyK said:

C70R said:

That meat is looking quite lean for making burgers. How were they?

They were fine, just not the depth of flavour I am looking for. Fat content was about right, juicy but not greasy.

Now have a known base to work from I can tweak.

Mince from an unknown origin?

So last year.

If you're feeling adventurous, try adding a handful of bone marrow. Will increase the fat levels (those just look too low) and create that depth of flavour you're looking for. And pretty cost effective too.

Done that, not to my taste. Don't mind well roasted marrow on toast but not in a burger.

Fair enough - it does make a very rich tasting burger.

What about chopping through some tallow?

Again, tried it. Minced beef dripping into burgers, just melted out with no flavour benefit. I suspect I may have to go "full Heston" and start seaming out joints to get what I want but then that's part of the fun.

I could solve the whole issue in a second by just adding a pile of salt or beef stock base but that would be cheating.

Hmm. I have tried the tallow thing, and thought it really made a big difference to the flavour.

What about just starting with fattier cuts of meat in the first place? I know you disagreed, but those steaks you posted look so much leaner than burger beef I've seen in the past.

I know where you are coming from. I need to rethink what I am aiming for. I used to do 400+ burgers a week which were just trim from rib and onglet. Tasted like steak.

I'm going to dig out my old spec sheets and try again.