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Post by PinkFloyd on Feb 15, 2010 22:51:22 GMT
I voted "burgers". My all time favourites were the burgers you used to get in the Wimpy bars back in the 70's / 80's.... the ones that were cooked to order and the tomato shaped squeezy sauce bottle that was on the table was awesome..... I could have eaten those burgers till the cow's came home. NOT to be mistaken by those crap excuses for Wimpys these spotty teenagers hand out in bags these days. I suppose my favourite "modern day" fast food outlet burger has to be the Big Mac..... the double cheeseburgers aren't bad either. Tesco (of all places) do a good fresh burger and the relish is superb (they come in a plastic pack with buns, cheese, relish and burgers.... £2.19 or thereabouts) My ultimate favourite is homemade with minced sirloin steak (I mince it myself), a touch of salt and pepper and a "dash" of worcestershire sauce..... fried on a griddle with onions and served on a toasted sesame seed bap with mayonnaise, gherkins, tomato relish, raw onions, lettuce, tomato, a hint of French mustard and a few melted slices of cheese....... I LOVE hot dogs but if I had to choose a favourite it would be the burger. Let's not forget the humble "burger wagon"...... I've had some right ropey burgers from these joints but have also had some AWESOME burgers from them..... the best I can remember was Kings Cross, London (3am in the morning style).... there was a burger van there that made the "patties" by hand..... they were lovely tasting burgers and only about £3 (we are talking 1980's here so £3 was BLOODY expensive back then) There's a damned good waggon in Caerphilly (Wales) on top of Caerphilly mountain (Mountain View Snack Lodge) they do a kick arse burger for £2.50.... well worth trying if you are ever in the hood. I'm hungry now....... off to fry up a couple of Pinkie burgers
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Deleted
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Post by Deleted on Feb 15, 2010 23:15:05 GMT
Phwoar, now you're talkin'. lashings of fried & raw onions, ketchup and mustard, some even do chili sauce. Christ I can almost taste it now. There used to be a great one on the A3 car boot site (near the Burpham exit south bound) and another up the top end Berrow beach.....just after walking the dogs and kids, nasty weather (which on the coast I love) huddled in the car scoffing a nice wagon burger. Then there's Cornwall, PROPER pasties! All praise the pastie
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Post by clausdk on Feb 15, 2010 23:16:11 GMT
I prefer hotdogs, and so would the whole world, if they tried the danish version . . .
The best hotdogs I have tasted was on the harbor in Esbjerg, it is a small sausagewagon and it is just in a league of its own, if any of you get on the ferry to Denmark try them, it is only about a KM from the ferry, the joint is called "marina"..
The best Burger I have tasted, was a Whopper at Amsterdam trainstation, it was so much better than a normal whopper, which is also good..
I also makes burgers at home, adding a bit of worchestersauce and some Colmans mustard (thanks Dave), salt and pepper to the minched meat, also an egg is put in the mix if I have one delecious..
I wrap the buns in tinfoil when I put them in the oven, this makes you able to get the buns hotter without the chrispiness, that makes buns fall apart.
Bon appetit
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XTRProf
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Post by XTRProf on Feb 16, 2010 0:47:18 GMT
Of course, hamburger. I like Wendy and Burger King. MacDonald, A&W, Kentucky and one Japanese version (sorry, forgotten the brand) just come into the radar. I can make hamburgers at home as good as MacDonald. Btw, don't mistaken the Jap hamburger I had mentioned for Jap hamburger steak here. It's a real hamburger, American style, but with Jap way. So far, have you guys tasted any variations of the American burgers. Please entertain me on this.
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Post by derekrumble on Feb 16, 2010 11:37:18 GMT
Agree with PinkFloyd about using home-minced beef. I ALWAYS use my own mince for chili and bolognese - but if I am making burgers I use shop-bought mince. I prefer it because of the higher fat content. I buy the 'lean' mince anyway, plus I grill my burgers so the excess fat is cooked out. But I find that the fat in shop mince helps the burgers to stay in one piece. I just use my hands to form the mince into a burger, usually around 6 to 8 ounces. I make 3, two for me and one for Julie. Slide them under a hot grill et voila.
The we serve them up 'Burger King' style in a giant bap (bun) with ketchup, mayo, lettuce, cheese and sliced tomato. For fries I cut new potatoes (Charlotte or similar; available all year now!) into long wedges, toss them in olive oil and roast for 25-30 minutes - turning once or twice.
I like to use cheddar cheese plus a slice or two of processed cheese; I lay raw onion rings on the burger, cover with the two cheeses and 'flame-gun' the cheese to melt it over the onions.
This always turns out to be a huge meal and I have to finish my wife's as she can't manage a whole one. What a shame, never mind.
Derek
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Post by clausdk on Feb 16, 2010 18:34:00 GMT
Adding an egg to the mince helps it stay in shape and not break apart..
What exately is "processed cheese", I have been working with cheese for many years and have heard the term before, but I have always wondered what it was ??
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Post by PinkFloyd on Feb 16, 2010 20:50:16 GMT
Adding an egg to the mince helps it stay in shape and not break apart.. What exately is "processed cheese", I have been working with cheese for many years and have heard the term before, but I have always wondered what it was ?? en.wikipedia.org/wiki/Processed_cheese
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Deleted
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Post by Deleted on Feb 16, 2010 21:20:12 GMT
Could have murdered one of those yesterday, with or without processed cheese, in fact with or without meat, just a bl""dy dried up crusty bun, would have been heaven.
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Post by clausdk on Feb 16, 2010 22:02:32 GMT
Ahh if it is just sliced normal cheese, it is OK
But the kind that is smeared onto bread is garbage, I would never eat that, knowing that it consist of GARBAGE, badly matuered cheese, cheese picked up from the floor or drain, edges trimmed off, it is just discusting.. I do know what I am talking about, I have seen the production it is gross.
Also the big companies makes all kind of yucky stuff and cutting corners, to maximise the profit.. When a product like "Feta" is made, it consist of 10% "rework/reemulgate" and that is even worse than the above, in theory some parts og your "fresh" Feta can be years old..
That is the downside to working in the foodindustry, your selection of foods just gets smaller and smaller..
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Post by PinkFloyd on Feb 16, 2010 22:09:45 GMT
Well you DEFINITELY won't eat a hot dog OR burger ever again if you see how they are put together, from the life of the animal, to the killing of the animal, to the butchering of the animal, to the additives, to the mechanical seperation to the handling, the processing, the packaging.........
Processed cheese, at least, doesn't involve murder and misery.
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Post by PinkFloyd on Feb 16, 2010 22:13:07 GMT
Have a GOOD look at all the the videos www.petatv.com/It's quite disturbing.
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Post by PinkFloyd on Feb 16, 2010 22:16:48 GMT
Have a look at this section: www.petatv.com/veg.htmlIt makes me ashamed to admit I "buy" into this misery..... poor animals.
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Post by clausdk on Feb 16, 2010 22:38:51 GMT
Well you DEFINITELY won't eat a hot dog OR burger ever again if you see how they are put together, from the life of the animal, to the killing of the animal, to the butchering of the animal, to the additives, to the mechanical seperation to the handling, the processing, the packaging......... Processed cheese, at least, doesn't involve murder and misery. I have also worked in the meatindustry, I was doing the cleaning in a big slaugtherhouse, but had to quit after 2 weaks , I was crying all the time and could not sleep for nightmares, the only comfort I had was that I was cleaning the area out of respect for the pigs not the factory and told myself that they actually cared about that. . . I also spend a lot of time petting the pigs and talking to them, it was the worst job ever.. When I did quit and told them why, the boss said that "you just need some hardening, we have all been there" which reinforced me in quitting, I do not want to be cold and senseless towards any living creature, also the stories that my collegues told me, made me run for the toilet to throw up.. I am not a vegetarian but I seldom eat meat, once or twice a week or so, often less.. But I have to eat something, which is why I am working on leaving the foodindustry, I would love to be a blissfull ignorant again..
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Post by clausdk on Feb 16, 2010 22:41:52 GMT
Have a look at this section: www.petatv.com/veg.htmlIt makes me ashamed to admit I "buy" into this misery..... poor animals. Have seen much worse thing in real life ( there should be a crying smiley here)
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Post by PinkFloyd on Feb 16, 2010 23:18:58 GMT
Have a look at this section: www.petatv.com/veg.htmlIt makes me ashamed to admit I "buy" into this misery..... poor animals. Have seen much worse thing in real life ( there should be a crying smiley here) I agree...... new smiley introduced.....
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Deleted
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Post by Deleted on Feb 16, 2010 23:19:23 GMT
Cruel gutless feeble bastards, that applies to anybody that causes pain and misery to animals, be it for meat, or sadistic pleasure. I would find it extremely difficult to kill an animal, even if my life depended on it, for food or to defend myself from attack.
Yes i eat meat, only meat that is reared and treated with respect, and given a decent quality of life, short as it might be.
But i could quiet easily kill a "Human Animal" without losing a seconds sleep, that i found inflicting pain and misery on any animal for sadistic pleasure, in fact i would enjoy doing it. Fu""ing cowards most of them, from the "Big Game Hunters" that shoot a drugged Lion that`s tied to a stake and shot from a range of 10meters, to the f""cki"g Koreans, that rear a dog from a puppy, then hang it upside down and beat it to death with a club, while the terrified thing screams and wonders why his owner is doing this to him"", because the low life f""cki"ng arsehole, thinks the meat will taste better if the dog is terrified when it dies, give me a club and let me do the same to the owner, i would pay a lot of money for the privilege.
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Post by PinkFloyd on Feb 16, 2010 23:31:26 GMT
Thing is Mick..... ALL of the "meat" for sale in supermarkets has been mistreated and "factory" farmed...... a "pig" is classed as a "product"...... fact is, your average pig is more intelligent than a domestic "dog"..... makes you think twice doesn't it?
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Post by PinkFloyd on Feb 16, 2010 23:36:57 GMT
...... and who are "WE" to to say that only "WE" are worthy of a life? When did we "we" become murderers with no respect for the rest of the animals around us? OK to mistreat a pig but you would be jailed if you said "BOO!" to a stroppy teenager. It's all fcked up
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Deleted
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Post by Deleted on Feb 17, 2010 0:07:40 GMT
Yes f""cked up ain`t the word for it.
I don`t buy meat from anyone other than my local village Butcher, who i know personally, and has exactly the same views as me on animal welfare. He farms his own meat, Sheep and Cows, Chickens, Turkeys, and Ducks, and he encourages his customers to visit his farm to see how they are reared and kept, and i like what i see regarding his methods, yes there is a slightly higher price to pay, but not that much, so it can be done in the right manner, with quality of life and a humane end.
This whole issue makes me sick, and as you have probably guessed by now, i actually prefer animals to people. %99.999999999999 of animals give affection and love if they are treated kindly, they don`t stab you in the back, lie to you, or do you any sadistic harm at all, and the ones that do want to harm you ,have been persecuted by Humans ever since "we evolved" and stood up and walked, and your on the button when you say Who are we, they have as much right to be here as we do.
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Spirit
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Post by Spirit on Feb 17, 2010 1:19:51 GMT
I have an electrical engineer friend who for a while was working on a device that would block pain receptors as it killed the animal. I believe it was primarily for sheep.
Reason being that if an animal is scared when it dies, the meat becomes tough *much* faster - essentially gets contaminated.
Apparently it worked really well, and is now being introduced in some places in Australia. I'll ask him more the next time I see him.
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robertkd
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Post by robertkd on Feb 17, 2010 9:50:07 GMT
yep burgers for me, Steak, Bacon, egg (egg must be soft, very soft), salad a dash of BBQ source, with a serve of potatoes chips, not those soggy frys but decent chips deep fried with lashings of salt and cracked pepper hell you can almost feel your arteries hardening just thinking about it
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Post by Deleted on Feb 17, 2010 10:30:42 GMT
yep burgers for me, Steak, Bacon, egg (egg must be soft, very soft), salad a dash of BBQ source, with a serve of potatoes chips, not those soggy frys but decent chips deep fried with lashings of salt and cracked pepper hell you can almost feel your arteries hardening just thinking about it You forgot the pineapple and onion !
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robertkd
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Electronics Engineer from sunny Queensland
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Post by robertkd on Feb 17, 2010 11:00:04 GMT
Oh thought onion was a given, but no pineapple thanks it would only be that tined krap
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Post by Deleted on Feb 17, 2010 11:23:42 GMT
From the home state of "Golden Circle" ? I would have thought you would have plenty of fresh tropical fruit and pineapples etc. , or are you just a little too far north in Rocky ?,
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robertkd
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Post by robertkd on Feb 17, 2010 11:50:44 GMT
From the home state of "Golden Circle" ? I would have thought you would have plenty of fresh tropical fruit and pineapples etc. , or are you just a little too far north in Rocky ?, no it's just once you've had home grown pineapple or at least fresh farm pineapple it's a bit hard to accept what comes out of the can, it's kinda like free range verses battery produced cackleberries
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