DJ Hombre  
Napa Valley, California
Barrel Filler
Posts: 1367
 | | 02-05-2005 09:26 PM |
| OK, Mainly this is so I can figure out what The Burger God Bob Bressler considers to be the ultimate burger. My ultimate burger... Toasted Poppyseed Bun 1/2 lb Patty, seasoned, cooked Mid Rare * Smoked Gouda Bacon, Lettuce, Onion, Tomato, Dill Pickles Dijon Mustard, Tabasco Aioli, Ketchup Sides Onion Rings, a big fat huge bowl of Onion Rings Milkshake, large, preferably blueberry.  * I make my own ground meat. All I can ever seem to find in markets is lean ground beef these days, and that bites. So I use pork fat, a little pork and some ground beef and grind 'em up. I think it's best at this point to also season the ground mixture w/ salt, pepper, and toasted ground cumin. I've also been known to toss in a brunoise of onion at this point before forming patties. | | |
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jaimetown
DC area
Wine Labeler
Posts: 3535
| | 12-20-2004 10:27 PM |
| Quote:
Jamietown: How was the 00 Pedroncelli Port? Thanks.
lcc, it was quite delicious - made from traditional blend of grapes used in Portugal (no Zinfandel!) it tasted like a very good LBV Port with a long sweet finish. Very smooth at the moment without decanting. Not sure how much this bottle costs, but my cousin said it is only availble at the winery. | | | |
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LC17SMP
Cypress, Ca.
Barrel Filler
Posts: 1055
| | 12-21-2004 12:29 AM |
| Mike, What is the pricing on the 2-4-6 packs? (sorry if this was in another thread I missed)
I would assume that it is fairly approchable at this point?
I am deffinitly interested in trying some. Will you post when you are releasing it or shall we pm our info to you? | | | LC17SMP | |
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ojeffso
warren, new jersey
Wine Lover
Posts: 4877
| | 12-25-2004 05:05 PM |
| | exactly ant. buying verticals retail for other than a tasting is usually a waste of money. the average price per bottle on those verticals is practically the price for the excellent vintages. in effect you are grossly over paying for the inferior vintages. one can usually buy inferior vintages at auction for a discount. just take a look at most 1998 and 2000 napa cabernets on winebid. | | | |
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skwid
Wine Connoisseur
Posts: 5452
| | 12-26-2004 11:22 PM |
| Quote:
Quote:
a year of "Bacon of the Month" club
I am not sure why I am chuckling at this. I guess I'm just thinking about pairing it with Champagne. On the other hand it would probably go real well with an Yquem.
Well I'm sure I'll get to find out which the bacon pairs better with. I'm off the entire week but haven't received any bacon yet so I'll have to do with the normal stuff from the butcher (which is pretty darn tasty I might add). | | | |
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Budman
Philly Suburbs
VinoCellar.com Extraordinaire
Posts: 23633
| | 12-28-2004 12:37 AM |
| He's not the only one around here who has a habit of making an ash of himself!!    | | | |
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juggernt
Tampa, FL, USA
Wine Bottler
Posts: 3459
| | 02-05-2005 10:00 PM |
| Grilled Onion Roll
1/2 lb. med-rare high-quality beef
pepperjack cheese
lettuce
garlic mayo
thin onion straws or sliced red onion | | | Visit The Butcher Block at http://www.butcherblocktampa.com/ | |
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ChangeMe
Master of Wine
Posts: 11169
| | 02-06-2005 12:55 AM |
| | If you add two tablespoons of water or chicken broth per half pound of meat, the burgers will grill up nice and juicy. | | | |
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ChangeMe
Grape Puncher
Posts: 886
| | 02-06-2005 06:20 AM |
| 1/3 lb Ground Sirloin pressed thin and wide, with salt and pepper, grilled medium on a very hot grill.
Grated sharp cheddar, melted on top
Big dense soft roll from the bakery, toasted on the grill.
Ketchup, Mayo, lettuce and tomato. | | | |
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Landshark
Barrel Racker
Posts: 1894
| | 02-06-2005 04:11 PM |
| Toasted Poppyseed Bun
1/2 lb Patty, seasoned, cooked Mid Rare *
sharp cheddar or swiss cheese, melted on top
bacon, lettuce, sliced red onion, tomato, avacado
Cholula Hot Sauce | | | |
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wino4ever
Grape Fermenter
Posts: 578
| | 02-06-2005 05:29 PM |
| 1/2 pound med. rare
topped with bacon, then jalapenos, then cheddar or huntsman cheese
with fresh onion, tomato and lettuce.
and dijon mustard.
toasted bun.
served with garlic fries or PHAT onion rings with a mixture of ketchup and tabasco. | | | |
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DJ Hombre
Napa Valley, California
Barrel Filler
Posts: 1367
| | 02-06-2005 05:58 PM |
| Quote:
Quote:
[...] I think it's best at this point to also season the ground mixture w/ salt, pepper, and toasted ground cumin. I've also been known to toss in a brunoise of onion at this point before forming patties.
I like the cumin idea. HOWEVER, you go to all of the trouble of making a brunoise and then you hide it inside of the patty? Why not just finely chop the onion????
Brunoising an onion is easy. And it is pretty much a finely chopped onion. In fact, it takes less time for me to brunoise an onion as opposed to "chop". | | | |
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Appreciative
Beaverton, OR
Grape Puncher
Posts: 810
| | 02-06-2005 06:10 PM |
| Burger med-rare
Fried egg (Wow! No one has listed this before.)
Swiss cheese
Sauteed mushrooms
Carmelized onions
Lettuce, tomato, pickles
Side of homemade onion rings. | | | |
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David Niederauer
Los Gatos, CA
Master Sommelier
Posts: 15756
| | 02-06-2005 07:32 PM |
| 1/3 lb patty of quality ground sirloin cooked on a grill to med. rare to rare.
A regular old white-bread grocery store bun.
I usually use ketchup and mayo but it is not nescessary.
I'll add relish only if it is the stuff in the huge jar from Costco.
I've been known to put a big tomato slice on it too but it is difficult to get a decent tomato today.
No lettuce.
No onion.
No mustard.
No cheese! Ever!
---
We did have some pretty good blue-cheese burgers here at the VC picnic for the 2nd anniversary. | | | |
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David Walker
Barrel Sampler
Posts: 2284
| | 02-06-2005 07:56 PM |
| Quote:
We did have some pretty good blue-cheese burgers here at the VC picnic for the 2nd anniversary.
Yes, we did, David. Thank you, again, for your generosity.
To answer the thread:
Regular bun
Beef cooked medium
Bacon
Blue cheese
Onion straws | | | |
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juggernt
Tampa, FL, USA
Wine Bottler
Posts: 3459
| | 02-07-2005 01:56 PM |
| | I forgot about the egg!!! What a great idea! | | | Visit The Butcher Block at http://www.butcherblocktampa.com/ | |
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DJ Hombre
Napa Valley, California
Barrel Filler
Posts: 1367
| | 02-07-2005 03:52 PM |
| Fried Egg?!?
What is this... breakfast?
I'll toss fried onion rings on mine every now and then. | | | |
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Seaquam
Barrel Filler
Posts: 1141
| | 02-07-2005 05:11 PM |
| two all-beef patties
special sauce
lettuce
cheese
pickles
onions
on a sesame seed bun
Ultimately, that would probably produce the best-selling hamburger in the whole wide world. | | | |
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Budman
Philly Suburbs
VinoCellar.com Extraordinaire
Posts: 23633
| | 02-07-2005 05:26 PM |
| | Seaq... Have it your way! | | |
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ChangeMe
Barrel Sampler
Posts: 2098
| | 02-07-2005 06:44 PM |
| Quote:
Seaq... Have it your way!
groan!!
- 1/2 lb. Chuck/Sirloin/Pork ground mix, seasoned with salt and pepper, a dab of butter buried in the middle of the patty
- Toasted sesame bun (fresh and chewy)
- Dijon mustard
- Cheddar cheese
- Sliced fresh beefsteak tomato
- Sliced red onion
- Fresh romaine lettuce leaf
- Dill pickle slices
Oh man I'm in heaven just thinking about this. | | | |
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