/ck/ - Food & Cooking

1 can sloppa
14oz soaked TVP
1 bun
2 pickles

parsley decoration

>>15359777
Drip the sloppy joe sauce onto a plate
Put a tiny sloppy bruschetta in the middle

obviously the slop is the key, would need high quality high fat beef and a little extra somewhat novel ingredient which could be lots of things but something it could not be is an ingredient that fucks with the consistency. providing that, you'd want a normal white bun ("fancy" buns or even potato buns have never improved anything, in fact that's the best way to ruin an otherwise good burger) which you'd want to make as soft as possible, maybe steamed. the real star of the show would be a slice of high quality cheddar which you want to get soft but not really melt. it would ruin it if it was just liquidated. I've never made a gourmet sloppy joe but if I'm eating a sloppy joe I always put a slice of cheddar on it, easily doubles the flavor. it's a must.

>>15359777
add beans

>>15359777
Fresh baked ciabatta buns, San marazano tomato, turbinado sugar and tellicherry black pepper sauce, quality protein fried in quality fat

>>15359777
Some fag would add saffron.

Three different kinds of pate on a dense sourdough. Demiglace on top and a side of cucumber and tomato salad.

add cheese and cut it in half.

Anal ejaculation.

>>15359777

Add a drizzle of extra virgin olive oil

Some beautiful cheeses, like Asiago or Romano

And the secret behind a gourmet sloppy Joe is a little bit of homemade Kimchi

Beautiful!

>>15359777
cumin

>>15359893
>t. platefag

>>15359952
i understand that reference.

>>15359999
Checked

>>15359787

wagyu
gold leaves
truffle
brioche bun
sprinkle with parsley

>>15359777
>sloppy joe
>gourmet
choose one

>>15359777
beef, onion, garlic, jalapeno, dijon, ketchup, beer, chili powder, cumin, a little shredded cheese

>>15359777
ground bison, then a sauce made with sun dried tomatoe soup, balsamic vinegar, black garlic, and truffle mustard

>>15359777
Brioche buns, make the sauce from scratch obviously, I think the only place to really fancy it up would be the quality of the meat. Maybe grind some beef from some expensive / high quality beef? Wagyu ground beef or something.

>>15359777
Knife and fork

I know Babbish uses this board. I swear to God if you steal this thread idea for your faggy channel I'll boil you alive

>>15359814
>"fancy" buns or even potato buns have never improved anything, in fact that's the best way to ruin an otherwise good burger) which you'd want to make as soft as possible
I disagree, using french bread is far better.

>>15359786
based vegetarian with epic recipe

>>15359777
use ground bison, and everything else fresh.and bacon grease over butter or olive oil.

>>15359952

>>15359999
i recognize that the digits are repeating.

>>15361259
Being fair, any beef recipe is improved substituting bison.

>>15360718
I, too, enjoy all the insides of the burger spilling out when I try to get through the toughest breads.

>>15359786
>using canned sloppa

>>15359777
It's essentially a ground meat in a sauce served in a hamburger bun but frankly I enjoy it more if it's served in a hoagie bun. So, we focus on the major thing, the sauce and the ground meat. The ground meat we do a blend, as pork, beef and venison are all good here. Sloppy Joe sauce is essentially a very thick tomato sauce with Worcestershire sauce and onions as the two big flavor components. Adding diced garlic here would be a start, and then it's a matter of ingredient choice. Add in diced onions and garlic to a pot, let it fry a bit, add the meat, let it fry and brown a bit. At this point we deviated completely. Remove everything from the pot temporarily. Add a shot of whiskey and flambee the pot, then add the tomatoes, which will deglaze everything because of how much water they contain. Add in a light beer, whatever other spices you want, the meat and onion blend, let it reduce until the sauce is thick. Some people would add in green bell peppers, I don't think that's a bad pairing at all and could work here. Toast the bread and serve.

>>15361903
Did you copy'pasta that shit from niggerpedia?

Must use low tier commodity buns.
They are the best buns; this is not debatable.
Smear with garlic butter, toast to golden. Should be just crispy, not crunchy all the way through. The outside of the bun should retain its warm squishyness. ("Fancy" buns already lose here; inadequate squishyness.)

We're making open faced sloppy joes today. Nice slop of your meat mix on both sides of the bun. Normally I'm a proponent of loose meat (Maid Rite style) over sauced meat, but traditional sauced sloppy joe slop is better for open faced.

Cheese is a mistake here, but it needs something else. An over easy or over medium egg on each side will do. Light dash of salt (the mix is already salty), and a goodly dose of pepper.

>>15359777
Make a burger so I can eat the fucking thing without it going everywhere.

>>15362668
What the fuck?

>>15359777
same ingredients for the sloppa but nothing from a can. higher quality cut of beef, artisanal type bun. use the same spices and herbs but opt for quality whole spices which you should do with every recipe. just generally cook it with love from there. butter the bun and toast it perfectly typa shit. show the same love to the sides, like a baked mac and cheese with a crust and a tomato salad with quality olive oil and fresh local produce in the salad etc.

when you approach a recipe in this fashion of trying to make something not-gourmet into something 'gourmet', you dont want to just go for the most expensive ingredients. Your goal should be to figure out what the best combination of ingredients is for yourself, so dont expect to hit a home run immediately. Make it a few times changing no more than 1 or 2 things about it and decide with your own palette what ingredients provide the combination of textures and flavors to you that would make you say "this is a perfect recipe". remember though, sometimes things are perfectly imperfect. Sometimes nothing beats a store brand pb and J with a glass of cold milk, y'know. Everything doesnt have to be special.