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/ck/ - Food & Cooking

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3779798 No.3779798[DELETED]  [Reply] [Original]

http://www.m.cheeseandburger.com/#/inaugural/?name=farmerjohn

also

>The Miss Daisy
>The Havana
>The Couch Potato
>The Sheboygan

>his voice

>mfw this whole site

>> No.3779816
File: 64 KB, 425x364, sheboygan.jpg [View same] [iqdb] [saucenao] [google]
3779816

I want the sheboygan the most

>> No.3779824
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3779824

>>3779798

>> No.3779827

looks like cancer between two slices of bread

>> No.3779847

10/10 would eat

>> No.3779853
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3779853

>>3779798
oh. my. god.
OH. MY. GOD.
OH MY GOD

>> No.3779860

the havana is what i'd like to try, its neat how they got the guy who does the wheel chair guy from family guy to do the voice clips. If youve ever wanted to hear brock sampson describe burgers to you enquire within.

>> No.3779861
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3779861

>>3779824

was this what you were looking for?\

>> No.3779868

I love cheese, and man, never thought about using limburger on a burger with hash browns. Damn.

>> No.3779880

Guacamole on a burger is just wrong.

burgers don't need the types of strongly flavored ingredients used to make guacamole (notable solid chunks of fresh garlic)

Avocado by itself, with a bit of salt or maybe a dash of vinegar and oil, is ideal.

that being said, you need to use perfectly ripe avocados of a particular type.

avocados are extremely finicky. they go through 4 broad stages:

1) unripe (hard to the touch, light green skin)

2) ripe (very very slightly soft to the touch, darker colored skin... anywhere from dark green to black to shiny brown) in this stage the color, flavor, and consistency of the "meat" is absolutely flawless. No stringy fibers whatsoever.

3) slightly over ripe.... this is where the majority of the "meat" is still the correct color, consistency, and smell, but you begin to get these brown colored stringy fiber like structures in the outer portion of the meat.

these things are disgusting when you notice one in your mouth while you are chewing because they are actually pretty strong and you can definitely feel the texture of it while you are eating

in this stage the meat will oxidize (Turn brown) extremely quickly.

Im talking minutes.

4) over ripe/rotten.... notable primarily because the meat of the avocadoe gains sort-of sour smell and the color changes from a light green/yellow to a definitely yellow color.

>> No.3779891
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3779891

dat rhinelander

>> No.3779902
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3779902

>>3779880
>guacamole
>garlic

>> No.3779912

>>3779902
Not that poster, but I've tried making guacamole the traditional way (with onion) and I just don't like it as much as with garlic instead, so I make garlicguac.
I tried to be respectful of the dish's origins, but I really much prefer the garlic variation.
Hate me?