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/ck/ - Food & Cooking

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>> No.7627759 [View]
File: 10 KB, 251x200, DBBistroBurger.jpg [View same] [iqdb] [saucenao] [google]
7627759

>>7627499
Depends on how they're done.

>> No.7584523 [View]
File: 10 KB, 251x200, DBBistroBurger.jpg [View same] [iqdb] [saucenao] [google]
7584523

>>7584355
some people do

>> No.6721422 [View]
File: 10 KB, 251x200, DBBistroBurger.jpg [View same] [iqdb] [saucenao] [google]
6721422

>>6721418
Or this example. (Yes, that is foie gras in the center).

>> No.6602133 [View]
File: 10 KB, 251x200, DBBistroBurger.jpg [View same] [iqdb] [saucenao] [google]
6602133

>>6598560
>Anyway, my friends brother has his a degree in CA, big fucking whoop, and he said there is no point to not cutting a burger in half, and that the chef was a retard.
Tell that to Daniel Boulud (pic related).

>> No.6451556 [View]
File: 10 KB, 251x200, DBBistroBurger.jpg [View same] [iqdb] [saucenao] [google]
6451556

>>6451537
While I agree in principle, let's not forget BD Bistro's burger stuffed with foie gras is good by all accounts. I have yet to try it (because I'm not particularly interested in a $35 burger), but it's pretty much the one that started all that shit.

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