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gordon wrote:The burgers in Big Slope are tremendous. Size of a baby's face.
Fossil wrote:gordon wrote:The burgers in Big Slope are tremendous. Size of a baby's face.
::): Got an address?
"Ingredients
For the pre-ferment
400g/14oz Canadian very strong bread flour
1g/¼oz fast-action bread yeast
400g/14oz cold water
For the dough
700g/1lb 8¾oz pre-fermented batter
200g/7oz free-range egg yolks (approximately 10 eggs)
60g/2¼oz water at 20C
400g/14oz Canadian very strong bread flour
100g/3½oz unrefined caster sugar
70g/2½oz skimmed milk powder
15g/½oz table salt
14g/½oz fast-action yeast (2 sachets)
60g/2¼oz browned butter, strained and at room temperature
30g/1oz grapeseed oil
35g/1¼oz Trex, at room temperature (available at supermarkets, Trex is a vegetable fat used for pastry and bread)
For the egg wash
50g/1¾oz whole free-range eggs
20g/¾oz free-range egg yolks
dash water
pinch salt
sesame seeds, as needed
For the burgers
625g/1lb 6oz beef chuck
25g/1oz salt
1.2kg/2lb 10¼oz short-rib meat, minimum 30-day dry-aged
625g/1lb 6¼oz beef brisket
For the cheese slices
750ml/1 pint 7fl oz Manzanilla sherry
9 garlic cloves
8 black peppercorns
6 sprigs fresh thyme
16g/½oz sodium citrate (available from chemists)
850g/1lb 14oz Comté cheese
For the tomato concentrate
3kg/6lb 9¾oz tomatoes, very ripe
salt, as needed
For the finished burgers
250g/8¾oz butter
8 sliced buns
16 cheese slices
grapeseed oil, as needed
8 hamburger patties
table salt, as needed
tomato concentrate, as needed
mustard, as needed
mayonnaise, as needed
pickles, as needed
3 of the reserved tomatoes, each cut into 8 slices
½ onion, sliced thinly and the rings blanched for 20 seconds in boiling water
1 head crisp lettuce, such as iceberg"
gordon wrote:Aw come on now, the boy's a god!
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onyirtodd wrote: but probably cost about £15 per pie.
onyirtodd wrote:Nigella's 'express' chicken pie (from a few weeks ago) also looked great, was prepared and cooked in about 30 minutes but probably cost about £15 per pie.
lynnski wrote:I've had Ostrich burger in Louis Grill on Gibson Street. I've also had wild boar and venison burgers in various places that I've now forgotten, and pork and apple, which was nice.
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