/ck/ - Food & Cooking

>>20291700
They are 1/3 pound, 80/20 patties, seasoned with a 3-1-1 ratio of salt, black pepper, and garlic powder, and are cooked medium rare on a flat-top grill. The patty is topped with a lemon-rosemary ailoi, slivered green onions, and a slice of smoked mozzarella. The bun is brioche, and was bought through a distributor, and is brushed with a garlic infused blended oil before being toasted on the flat-top (they're always kind of squished because I would make the burgers when I was leaving work and stick them in a to-go box). After the patty was put on the bottom bun it would get arugula, tomatoes, pickles, and more of the aioli on the top bun.

There were a lot of variations, but that was the most common one. You're never going to eat one because we closed the restaurant last year.

>>19526960
And yet the bottom bun isn't the least bit soggy, despite the burger being incredibly moist. Funny how that works when you know what you're doing.

>>18541180
I’m almost certain those were ordered with onions and they just forgot to add them. I don’t think that particular item gets modded very often so they’re more likely to just make it on auto-pilot.
>>18541185
Filet mignon is a specific cut of tenderloin prepared in a particular way. Steak tartare is not made from filet mignon; it is made from tenderloin. Filet mignon is also not the same thing as carpaccio or chateaubriand. I’m sorry that it upsets you so much, but the world is bigger than the little bubble you seem to live in, and I honestly find it kind of ironic that you’re making me out as some kind of uninformed foodie who just follows the latest trends when you’re apparently going to a butcher who sells you barely ground beef (because you think it’s “rustic”? even though you think the big pieces of fat are gross?) and charging you double for steaks that you’re just going to chop up for tartare.
>baiting people here with your [mere] existence
This might be the one, unintentional nugget of wisdom to emerge from the fog of your confused ramblings. I’ve never baited anyone, or posted anything with the intention of trolling, yet somehow my mere existence and desire to post food and discuss food and argue about food always seems to make a few anons irrationally angry. (For the record, you’re the one who derailed my thread and then kept insisting that I was the one misreading you.)
>>18541260
I’m actually not that into rare burgers. Mine are medium-rare.

>>16182192
>>16182200
I made the burger once and then commissioned a sampuru replica from Osaka, complete with the abby cadabby bowl - you wouldn't believe how much that set me back. You have to admit it's pretty life like though, right?