The **Now Eating** Thread
- Thread starter J1234
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Would murder all that meat!
Soldato
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Going back for round 2 tomorrowTried to finish this behemoth last Thursday. "Only" managed around 2/3 + all the fries.
What is contained within it is:
Two flame-grilled 12oz beef burgers
Southern fried chicken fillet
BBQ pulled pork
Cheese slices
Crispy bacon
Double portion of skinny fries!
It did have onion but I removed that. Although it looks kinda dry in the picture it wasn't and was pretty tasty.
So I went for round 2 earlier. Demolished the Burger and chips this time. Even had room for some Oreo Cheesecake. Was able to enjoy the burger much more this time as well.
Felt pretty rough after I got home though
Edit: The picture Kainz posted is from where I went (its a Chain). The burger is on the bottom right.
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I need to lose weight so I'm counting calories and trying to keep my diet balanced. I fancied a burger so I went for a walk this afternoon to buy myself the extra calories. I'd had a lot of carbs throughout the day so I decided to dispense with the bun and use a couple of Portobello mushrooms instead. Here she is in all her glory:
8oz 100% beef burger cooked to absolute perfection sous vide (54°C for 90 minutes) then seared in a hot pan.
2 Portobello mushrooms
2 rashers streaky bacon (was perfectly cooked until I burned it with the blow torch while melting the cheese).
Onion
Slice of beef tomato
Lettuce
Stilton cheese
Well worth 790 of anyone's kcals. One of the best burgers I've eaten in ages.
8oz 100% beef burger cooked to absolute perfection sous vide (54°C for 90 minutes) then seared in a hot pan.
2 Portobello mushrooms
2 rashers streaky bacon (was perfectly cooked until I burned it with the blow torch while melting the cheese).
Onion
Slice of beef tomato
Lettuce
Stilton cheese
Well worth 790 of anyone's kcals. One of the best burgers I've eaten in ages.
Man of Honour
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That does look delicious 
Personally I've not got on that well with sous-vide burgers. Glad to hear you've had a better experience though.
Personally I've not got on that well with sous-vide burgers. Glad to hear you've had a better experience though.
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That does look delicious
Personally I've not got on that well with sous-vide burgers. Glad to hear you've had a better experience though.
First time I've done one. I was surprised how well it turned out. Perfectly medium-rare throughout.
Caporegime
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Wrong forum
Man of Honour
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To be honest it was quite a while back when I was considerably more noob at sous-vide so I'm not sure my critique would be fair really.
Man of Honour
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Ideally it would be held at temp for longer I guess.
Personally for long cooks (I'm talking 12+ hours) I hold at a minimum of 54.5c as I've found that sometimes the temp variations can mean that 54c isn't quite enough to properly pasteurise and prevent spoilage.
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I didn't grind my own mince this time (although I usually do). I had a couple of good quality 1/4lb burgers (Donald Russell) that had been in the freezer for months so I used them up.
In what way "risky"?
Man of Honour
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As per the link - essentially you really need the centre of the burger to be 54C for ~2 hours in order to safely pasteurise it. If you've not freshly ground the meat yourself you're also in theory more at risk of pathogens having had time to multiply in the interior of the burger.
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I've been eating conventionally cooked burgers medium-rare for years with no problems. Obviously there's no way they had been held at 54°C for 2 hours - I'll take my chances 
I take the point about frozen burgers instead of self mincing so it might have been better to hold it a bit longer on this occasion. This is pretty much a one-off as I have no more in the freezer so will be making my own from now on.
I take the point about frozen burgers instead of self mincing so it might have been better to hold it a bit longer on this occasion. This is pretty much a one-off as I have no more in the freezer so will be making my own from now on.
Man of Honour
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I've been eating conventionally cooked burgers medium-rare for years with no problems. Obviously there's no way they had been held at 54°C for 2 hours - I'll take my chances
I take the point about frozen burgers instead of self mincing so it might have been better to hold it a bit longer on this occasion. This is pretty much a one-off as I have no more in the freezer so will be making my own from now on.
Well, the risks are pretty low and especially so with conventionally cooked burgers
With sous-vide they're actually somewhat higher as the moist warm environment is much more favourable for bacterial/etc growth.
I'd probably do the same as you did to be honest
However, from a safety point of view jpaul does have a point.
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Man of Honour
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Lol
I just made a big ol' batch of mushroom pate using the SeriousEats recipe below. I'm going to polish off about half of it later along with some decent cheese, fresh anchovies, sunblush tomatoes and decent crusty bread. Nom nom.
http://www.seriouseats.com/recipes/2011/12/awesome-mushroom-pate-recipe.html
Stolen pic:
I just made a big ol' batch of mushroom pate using the SeriousEats recipe below. I'm going to polish off about half of it later along with some decent cheese, fresh anchovies, sunblush tomatoes and decent crusty bread. Nom nom.
http://www.seriouseats.com/recipes/2011/12/awesome-mushroom-pate-recipe.html
Stolen pic:
Caporegime
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First papa johns I've had in a while.
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Healthy lunch yesterday. Shop bought Lebanese flatbread with turkey breast, mixed with a little mayonnaise, onion and some of my home-made Habanero hot sauce - served with shredded Romaine lettuce and chopped tomato. The turkey was cooked sous-vide (my Anova arrived a couple of days ago so everything is being cooked sous vide just now) at 65°C for 1 hour then cooled quickly in an ice bath. Perfectly cooked - juicy and tender.
Not so healthy breakfast this morning (I'm going to need a long walk today to work this off). The same Lebanese flatbread with a 2 egg plain omelette and half a pack of streaky bacon. Also, a generous splash of Bernie Bumm's "Oh Boy" sauce. This is the milder of the two I bought last week at a food festival. This one is made with Trinidad Moruga Scorpion chillies. Its big brother, "Rim of Fire" is made with Carolina Reaper chillies - it's a tad on the lively side but very tasty.
Not so healthy breakfast this morning (I'm going to need a long walk today to work this off). The same Lebanese flatbread with a 2 egg plain omelette and half a pack of streaky bacon. Also, a generous splash of Bernie Bumm's "Oh Boy" sauce. This is the milder of the two I bought last week at a food festival. This one is made with Trinidad Moruga Scorpion chillies. Its big brother, "Rim of Fire" is made with Carolina Reaper chillies - it's a tad on the lively side but very tasty.
