I feel so much better. The drips went away and just a lingering cough and sore ish throat. No more body or head aches. My lungs hurt from so much coughing but I'm pounding Gatorade.Did that cauldron of caldo cure you?
It's wright's thick cut Applewood smoked bacon!I love the paper thin bacon! Crispy yet some bounce to it!
Nice, so much good stuff in that pictureBoogers tonight! Kewpie mayo and brioche bun! Sautéed onion, bacon, onion rings, BBQ sauce, bacon wrapped cream cheese and cheddar stuffed jalapeños, sharp Wisconsin cheddar!
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now that's a burgerBoogers tonight! Kewpie mayo and brioche bun! Sautéed onion, bacon, onion rings, BBQ sauce, bacon wrapped cream cheese and cheddar stuffed jalapeños, sharp Wisconsin cheddar!
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the little chunky fingers are distracting
Hmmmm. This is weird. I like it.I decided to try out egg buns for a burger. The buns are made from fresh mozzarella and an egg cooked in the oven at 350 for about 25 minutes, then finished under the broiler for ~1.5 minutes and allowed to rest before slicing. Added to that is ground beef, more mozzarella, and bacon.
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Lessons learned:
My main concern this time around was whether the bun would hold together so I could eat it like any burger. It was, so a successful experiment overall. I'll have to experiment with different types of ground meat overtime as well.
- The egg bun wasn't bad at all. It tasted like... eggs. I wish it was thicker though. Maybe I'll use more egg next time for a thicker bun.
- 1/4 lb of beef was perfect. It works like this, but I might switch to two 1/8 lb smash burgers next time for a little extra flavor from the char. I cooked the beef in the bacon fat BTW.
- I think I'll switch the cheese up to top off the beef next time or at least mix the mozz with something else. I think a blue cheese crumble or American would work well with this. Either way, it could have used more. I used 2 ounces, I think.
- I went with one slice of bacon cut in half. I should have used two.
- Hot sauce on the bottom of the top bun for next time. Some type of sauce at least.
I'm hoping this was consumed before 11am.I decided to try out egg buns for a burger. The buns are made from fresh mozzarella and an egg cooked in the oven at 350 for about 25 minutes, then finished under the broiler for ~1.5 minutes and allowed to rest before slicing. Added to that is ground beef, more mozzarella, and bacon.
View attachment 152267
Lessons learned:
My main concern this time around was whether the bun would hold together so I could eat it like any burger. It did, so a successful experiment overall. I'll have to experiment with different types of ground meat overtime as well.
- The egg bun wasn't bad at all. It tasted like... eggs. I wish it was thicker though. Maybe I'll use more egg next time for a thicker bun.
- 1/4 lb of beef was perfect. It works like this, but I might switch to two 1/8 lb smash burgers next time for a little extra flavor from the char. I cooked the beef in the bacon fat BTW.
- I think I'll switch the cheese up to top off the beef next time or at least mix the mozz with something else. I think a blue cheese crumble or American would work well with this. Either way, it could have used more. I used 2 ounces, I think.
- I went with one slice of bacon cut in half. I should have used two.
- Hot sauce on the bottom of the top bun for next time. Some type of sauce at least.
1:30pm-ish. I skipped breakfast and will likely skip dinner. Burgers can be eaten anytime. Enjoy your bread.I'm hoping this was consumed before 11am.
I knew you liked your bread!
That's not even fish coated in a pork rind crumble?Dry fries and chicken 🤡
Its fish, payaso and it was better than your sloppy burgers. Taste the meat not the sauce!Dry fries and chicken 🤡
Italians don't know food without putting a liter o tomato sauce on top!That's not even fish coated in a pork rind crumble?
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