inNout burger + thick cut bacon = w1n
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inNout burger + thick cut bacon = w1n
I had a great idea to cook some really nice thick cut bacon and add it to my double double, the result was AMAZING!
You must try it.
Its a wonder why InNout doesn't offer bacon to begin with!
You must try it.
Its a wonder why InNout doesn't offer bacon to begin with!
General Pimpin'
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From: Knee deep in beer. subabrew crew, ca.
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I've always wondered that myself.
I've also wondered why in the hell Taco Bell doesn't offer breakfast.
They could ad 2 ingredients to their list and be open 24 hours and increase its profits and hit an entirely new target audience.
Add Eggs... and wheat tortillas. You capture the breakfast crowd and the health crowd. They do those low fat no cheese fresh salsa deals... add wheat tortillas and people would be all up on that. Especially if it was regional. Places like California would be all over that.
I've also wondered why in the hell Taco Bell doesn't offer breakfast.
They could ad 2 ingredients to their list and be open 24 hours and increase its profits and hit an entirely new target audience.
Add Eggs... and wheat tortillas. You capture the breakfast crowd and the health crowd. They do those low fat no cheese fresh salsa deals... add wheat tortillas and people would be all up on that. Especially if it was regional. Places like California would be all over that.
You can make your own burger that will be WAY better than In 'n Out really easily. It's basically Alton Brown's recipe from Good Eats.
Take 1/4lb of ground chuck (higher fat content = better flavor) and a 1/4lb of ground sirloin (leaner meat = better texture) and mix them together with a bit of kosher salt and lightly and form into a patty - you don't want the patty to be too dense. I personally like to form the patty a big larger than the bun, as it will shrink a bit after cooking. Heat a cast iron skillet on med-high to high until it is basically smoking. Put the patty down and don't touch it for 2-3 minutes. In the meantime, toast a bun (I like brioche buns, but any kind if fine). Flip, and repeat. DO NOT TOUCH THE MEAT, with the exception of flipping it, and taking it off the pan. If you squeeze it down with the spatula to make that sizzle sound, you are a moron and deserve to eat nothing better McDonald's hamburgers. So, take your now-toasty bun, put a bit of mayo on the bottom half of the bun, grind some fresh pepper on it, and put your now juicy meaty patty on it. Then put the top half of the bun on. THAT'S IT!
You can add whatever you like, thick bacon, cheese, etc. but try it with just meat and bun. You'll be amazed at how juicy and beefy it is, and wonder what the hell you've been eating at fast food joints up until now.
________
THE AMAZING RACE DICUSSION
Take 1/4lb of ground chuck (higher fat content = better flavor) and a 1/4lb of ground sirloin (leaner meat = better texture) and mix them together with a bit of kosher salt and lightly and form into a patty - you don't want the patty to be too dense. I personally like to form the patty a big larger than the bun, as it will shrink a bit after cooking. Heat a cast iron skillet on med-high to high until it is basically smoking. Put the patty down and don't touch it for 2-3 minutes. In the meantime, toast a bun (I like brioche buns, but any kind if fine). Flip, and repeat. DO NOT TOUCH THE MEAT, with the exception of flipping it, and taking it off the pan. If you squeeze it down with the spatula to make that sizzle sound, you are a moron and deserve to eat nothing better McDonald's hamburgers. So, take your now-toasty bun, put a bit of mayo on the bottom half of the bun, grind some fresh pepper on it, and put your now juicy meaty patty on it. Then put the top half of the bun on. THAT'S IT!
You can add whatever you like, thick bacon, cheese, etc. but try it with just meat and bun. You'll be amazed at how juicy and beefy it is, and wonder what the hell you've been eating at fast food joints up until now.
________
THE AMAZING RACE DICUSSION
Last edited by kyoung05; Mar 30, 2011 at 07:51 AM.
You can make your own burger that will be WAY better than In 'n Out really easily. It's basically Alton Brown's recipe from Good Eats.
Take 1/4lb of ground chuck (higher fat content = better flavor) and a 1/4lb of ground sirloin (leaner meat = better texture) and mix them together with a bit of kosher salt and lightly and form into a patty - you don't want the patty to be too dense. I personally like to form the patty a big larger than the bun, as it will shrink a bit after cooking. Heat a cast iron skillet on med-high to high until it is basically smoking. Put the patty down and don't touch it for 2-3 minutes. In the meantime, toast a bun (I like brioche buns, but any kind if fine). Flip, and repeat. DO NOT TOUCH THE MEAT, with the exception of flipping it, and taking it off the pan. If you squeeze it down with the spatula to make that sizzle sound, you are a moron and deserve to eat nothing better McDonald's hamburgers. So, take your now-toasty bun, put a bit of mayo on the bottom half of the bun, grind some fresh pepper on it, and put your now juicy meaty patty on it. Then put the top half of the bun on. THAT'S IT!
You can add whatever you like, thick bacon, cheese, etc. but try it with just meat and bun. You'll be amazed at how juicy and beefy it is, and wonder what the hell you've been eating at fast food joints up until now.
Take 1/4lb of ground chuck (higher fat content = better flavor) and a 1/4lb of ground sirloin (leaner meat = better texture) and mix them together with a bit of kosher salt and lightly and form into a patty - you don't want the patty to be too dense. I personally like to form the patty a big larger than the bun, as it will shrink a bit after cooking. Heat a cast iron skillet on med-high to high until it is basically smoking. Put the patty down and don't touch it for 2-3 minutes. In the meantime, toast a bun (I like brioche buns, but any kind if fine). Flip, and repeat. DO NOT TOUCH THE MEAT, with the exception of flipping it, and taking it off the pan. If you squeeze it down with the spatula to make that sizzle sound, you are a moron and deserve to eat nothing better McDonald's hamburgers. So, take your now-toasty bun, put a bit of mayo on the bottom half of the bun, grind some fresh pepper on it, and put your now juicy meaty patty on it. Then put the top half of the bun on. THAT'S IT!
You can add whatever you like, thick bacon, cheese, etc. but try it with just meat and bun. You'll be amazed at how juicy and beefy it is, and wonder what the hell you've been eating at fast food joints up until now.
thanks man!
General Pimpin'
iTrader: (7)
Joined: May 2003
Posts: 23,019
From: Knee deep in beer. subabrew crew, ca.
Car Info: MY04 aspen wrx wagon.
You can make your own burger that will be WAY better than In 'n Out really easily. It's basically Alton Brown's recipe from Good Eats.
Take 1/4lb of ground chuck (higher fat content = better flavor) and a 1/4lb of ground sirloin (leaner meat = better texture) and mix them together with a bit of kosher salt and lightly and form into a patty - you don't want the patty to be too dense. I personally like to form the patty a big larger than the bun, as it will shrink a bit after cooking. Heat a cast iron skillet on med-high to high until it is basically smoking. Put the patty down and don't touch it for 2-3 minutes. In the meantime, toast a bun (I like brioche buns, but any kind if fine). Flip, and repeat. DO NOT TOUCH THE MEAT, with the exception of flipping it, and taking it off the pan. If you squeeze it down with the spatula to make that sizzle sound, you are a moron and deserve to eat nothing better McDonald's hamburgers. So, take your now-toasty bun, put a bit of mayo on the bottom half of the bun, grind some fresh pepper on it, and put your now juicy meaty patty on it. Then put the top half of the bun on. THAT'S IT!
You can add whatever you like, thick bacon, cheese, etc. but try it with just meat and bun. You'll be amazed at how juicy and beefy it is, and wonder what the hell you've been eating at fast food joints up until now.
Take 1/4lb of ground chuck (higher fat content = better flavor) and a 1/4lb of ground sirloin (leaner meat = better texture) and mix them together with a bit of kosher salt and lightly and form into a patty - you don't want the patty to be too dense. I personally like to form the patty a big larger than the bun, as it will shrink a bit after cooking. Heat a cast iron skillet on med-high to high until it is basically smoking. Put the patty down and don't touch it for 2-3 minutes. In the meantime, toast a bun (I like brioche buns, but any kind if fine). Flip, and repeat. DO NOT TOUCH THE MEAT, with the exception of flipping it, and taking it off the pan. If you squeeze it down with the spatula to make that sizzle sound, you are a moron and deserve to eat nothing better McDonald's hamburgers. So, take your now-toasty bun, put a bit of mayo on the bottom half of the bun, grind some fresh pepper on it, and put your now juicy meaty patty on it. Then put the top half of the bun on. THAT'S IT!
You can add whatever you like, thick bacon, cheese, etc. but try it with just meat and bun. You'll be amazed at how juicy and beefy it is, and wonder what the hell you've been eating at fast food joints up until now.
So I can do this at In/Out?????
No I did not. Most people's "instructions" on how to make a hamburger consist of taking a frozen patty out of those value-pack plastic bags from the super market, throwing it onto a grill that tastes more like lighter fluid than charcoal, and then cooking/squeezing it until it is bone dry. They then give it to you on a cheapy 8/$1 bun. You then put pickles, cheese, ketchup, mustard, onions, lettuce, and whatever else on it to mask the fact that your "hamburger" tastes more like ash than beef.
I'm a big fan of simple foods done well. The more simple the food, the easier it is to screw up. Take, for instance, the hamburger.
________
Famousmales
I'm a big fan of simple foods done well. The more simple the food, the easier it is to screw up. Take, for instance, the hamburger.
________
Famousmales
Last edited by kyoung05; Mar 30, 2011 at 07:51 AM.
No. And you should thank me for that. Who needs to wait in a 30min. drive-thru line so some pimple-faced kid wearing an apron held in place by a giant safety pin can serve you a sub-par 1/8lb. burger?
Besides, if you're going to take the time to go to In 'n Out, order a burger, take it home, cook up some bacon and put it into your burger, you might as well have made a better burger at home to begin with.
________
Pregnant movie
Besides, if you're going to take the time to go to In 'n Out, order a burger, take it home, cook up some bacon and put it into your burger, you might as well have made a better burger at home to begin with.
________
Pregnant movie
Last edited by kyoung05; Mar 30, 2011 at 07:51 AM.
No. And you should thank me for that. Who needs to wait in a 30min. drive-thru line so some pimple-faced kid wearing an apron held in place by a giant safety pin can serve you a sub-par 1/8lb. burger?
Besides, if you're going to take the time to go to In 'n Out, order a burger, take it home, cook up some bacon and put it into your burger, you might as well have made a better burger at home to begin with.
Besides, if you're going to take the time to go to In 'n Out, order a burger, take it home, cook up some bacon and put it into your burger, you might as well have made a better burger at home to begin with.
You're right! What an idiot am I. Why in the hell would I cook my own burger at home when I can just cook up some bacon, get in my car, drive to the In 'N Out, place my order, wait 15min for it to be done, and then whip out my pocket-bacon and slap it onto my burger. Mmm....delicious pocket-bacon.
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KETAMINE REHAB ADVICE
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KETAMINE REHAB ADVICE
Last edited by kyoung05; Mar 30, 2011 at 07:51 AM.
