State of the Game

Rubbernuke

Rubbernuke
I know America has a half decent artisanal selection of soft cheeses and a few hard ones- but all that is destroyed by this:

IMG_0755-1.jpg


In France you can get sent to jail for buying that.
 

Oztig

Oztig
Rubbernuke said:
Speaking of chicken, my Scotch Bonnet chilies are almost ready for harvest and integration into some jerk chicken...

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ooh - you lucky sod - I can't get scotch bonnets, or Habaneros to grow, even in my greenhouse - they always just end up as green plants with tiny flowers and if really lucky tiny fruits on them.

I can do peppers of multi varieties, and varied chillis, but not the aforementioned ones - who knows why!
Currently got a lot of Jalapeño, Cayenne, and assorted others I can't remember the name of without going to the greenhouse :)
 

Rubbernuke

Rubbernuke
Oztig said:
ooh - you lucky sod - I can't get scotch bonnets, or Habaneros to grow, even in my greenhouse - they always just end up as green plants with tiny flowers and if really lucky tiny fruits on them.

I can do peppers of multi varieties, and varied chillis, but not the aforementioned ones - who knows why!
Currently got a lot of Jalapeño, Cayenne, and assorted others I can't remember the name of without going to the greenhouse :)
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I also have some ripening Cayenne plants too. Might slice them on pizza, or bung them in a nice Thai curry sauce for maximum effect.
 

Darth Ender

D
Rubbernuke said:
I know America has a half decent artisanal selection of soft cheeses and a few hard ones- but all that is destroyed by this:

IMG_0755-1.jpg


In France you can get sent to jail for buying that.
Click to expand...


there's a whole sick portion of the population that lives on not just spray cheese but that garbage liquid cheese poured on their food.

the US is a big place filled with the weird people most countries kicked out. I dont know what went wrong with the people who like spray and liquid cheese. But i think they brought those desires from elsewhere, and just capitalized on the entrepreneur potential in the US to make those things globally available.
 

Bottom Hat

Bottom Hat
nemolomen said:
Seems to me there's a whole planet full-o-people like that...
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Technically I'm English, and I go out of my way to do this. Particularly to annoy old people.

Darth Ender said:
you know that american cheese is not the cheese that you get in mcdonalds, right? that's a cheese product designed to not get all melty and drip everywhere...and thus is very plasticy

poor people eat the plastic cheese that's like that. it's not even called cheese, legally. if you go buy it in a store it'll be "processed cheese product" ..akin to something fake like spray cheese
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I went to McDonalds and wanted a notcheeseburger, but they told me it was in the construction part of b&q instead
 

nemolomen

nemolomen
Bottom Hat said:
Technically I'm English, and I go out of my way to do this. Particularly to annoy old people.



I went to McDonalds and wanted a notcheeseburger, but they told me it was in the construction part of b&q instead
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On that rare occasion when we go to McDonald's, my wife orders the 2 cheeseburger meal w/o the meat, so basically two cheese sandwiches with ketchup, dill pickle slices and re-hydrated onion bits.
 

Darth Ender

D
Rubbernuke said:
The one trick I never learn when I do burger sandwiches is getting the stacking. Mine are always too tall, lacking the broad stability of commercial products.
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you use a spoon to dimple the center of your burger. as it cooks, the center will re-thicken and become uniform across the patty. though, if you're grilling burgers they're always going to be thick.. you need a griddle / pan to deal with thin ..commercial thickness type burgers.

spoon or thumb... whichever you prefer.
 

Rubbernuke

Rubbernuke
Darth Ender said:
you use a spoon to dimple the center of your burger. as it cooks, the center will re-thicken and become uniform across the patty. though, if you're grilling burgers they're always going to be thick.. you need a griddle / pan to deal with thin ..commercial thickness type burgers.

spoon or thumb... whichever you prefer.
Click to expand...
I'll have to remember that trick!
 

nemolomen

nemolomen
Darth Ender said:
you use a spoon to dimple the center of your burger. as it cooks, the center will re-thicken and become uniform across the patty. though, if you're grilling burgers they're always going to be thick.. you need a griddle / pan to deal with thin ..commercial thickness type burgers.

spoon or thumb... whichever you prefer.
Click to expand...
My BIL ascribes to the "dimple in the middle" method, and reminds me every single time we have a BBQ where I'm making the burgers.

I simply make the patties about 1 2/3 the diameter of the buns in the first place, and when they're done, they fit perfectly.
 
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