Actually this time they are mayonnaise based…
One is a hack ; mayo, pickle juice and precisely 3 drop of liquid smoke The other one is the same sauce as in the burgers themselves with mayo, pickles and some of their juices, capers, smoked paprika and chives.
I got complaints about abusing of Greek yoghurt as of late ;-)
My autocorrect is going to be my end eventually… Sherlock below is mostly correct I’m indeed native French speaking though not from France :)
Bun making is surprisingly easy - much more so than achieving actually good bread.
I’m starting to agree that the one big factor are the ingredients quality. And a kitchen robot since 8 minutes is rather long to work the prep.
Long story short it’s simply mixing mixing the ingredients for 8 mins;
Then rest 1h30 under a clean cloth
Then I portion in 100gr balls. I form them and then squiiiiish them for burgers so that they don’t get too spherical.
I let them rest again 30 minutes so they rise back
I glaze them with a 60/40 mix of egg yolk and water and sprinkle generously sesame seeds
And then it’s 14 mins in the oven at 180*c
It’s quite important then to let them rest on the oven rack for a while afterwards. At least 15 mins so you can cut them without tearing them.
Surprisingly they keep very well for a few days and you can freeze them and unfreeze them without noticeable loss of quality.
I tried this sorte to change from the pulled porc I usually do.
The buns - now it’s a no sweat step
Prepped the meatballs and all based on custom 80/20 mix of porc and beef
And grilled over the flame
All in all very good with a custom pickles / câpres / mayo sauce.
Interesting one. Not a "bouquet" but clearly a dedicated one I align with.
Ho TIL… that’s a nice one. I still stand by my « let’s have a way to participate more » but this is definitely nice to know that my taxes are at least supporting some.
I don’t platform shit, my point is « let’s enjoy this relatively unique alignement of opinion and reach of the statement ».
You are filling all the gaps yourself here, creating a unique narrative not unlike that of Tolkien given how enormous and wild it is.
Man, it is ONE isolated statement we benefit for, not condoning the establishment - why the hell are you obsessed with dragging the discussion there?
Lots of what’s ifs in there. Benefiting from their word is not the same as condoning them.
Additionally this is not about being against AI, it’s about putting humanity first… which would be a rather interesting position to see Hilter adopt isn’t it?
No quid pro quo needed either btw - the pope’s position is a self sufficient topic, there’s no need to bring the whole gang in this.
Is there like a meta-subscription somewhere to do that? I honestly don’t have time to look into this structurally but if there was a simple « humble bundle » style app I would use it over when I stumble on a button somewhere on GitHub.
It would be nice to have it curated - I personally don’t track FOSS projects that support my life.
It’s always nice to see those relay such a perspective. They have ~1 billion followers - let’s welcome when their interests and discourses align with ours.
They certainly have a broader reach than this lill sub…
And now it is proven :)
Please appreciate my sacrifice…
Yeah but ain’t it nice to actually make your instinct fact based?
Appreciate my sacrifice :)
Long story short is : don’t bother.
The added wrap doesn’t add anything worthy taste-wise and is additional unnecessary calories honestly.
Even glazing them didn’t cancel the blandness of the wrap.
Next time I’m back to the usual Kefta skewers that are proven to be absolutely delicious.
I tried a middle-eastern filling which was delicious alone;
Honestly the best part was the accompanying sumac tomato salad
And the homemade flat bread
Though for next time I need to find a version of flat bread more buttery and layer-y if that makes sense.
Miso is a crazy addition to braise cabbage. I used the same mix into the glazing for the pork to avoid competing tastes. Delicious.
First time I’m doing the buns.
I typically don’t do baking - it requires too much precision - but a very talented colleague shared with me a recipe I had to test.
Let’s just say that if I need to sustain myself this way I would need to dramatically improve my skill at this sort of fishing.
It’s soothing though.
As I said last post I’m looking into puréed veggies. Peas this time with lemon and olive oil. I should have learned cooking sooner this is much funnier than my day job.
Beef Bourguignon, roasted and pureed cauliflower and pickled red onions.
The beef and the pickled onions were things I’ve done already a bunch of times but the cauliflower was new on both accounts.
Not sure I’ll do the roasted version again but the puréed version was a blast. Next time I’ll try the zucchini purée.
The new inox pan is a wonder to get perfect crusts. Even on the brined chicken I got it perfect. Once I got the crust done on both side I could put the whole thing in our oven to finish cooking.
Simple but effective :)
Red wine and shallots sauce based on beef fond I portioned last week.
I’m trying to go for a more western arc in my cooking adventures.
Following a stream of those in my YouTube recommendations I had to try making those. It took a fair bit longer time than I had and the kids started eating the table but once served everyone was super happy.
As far as cheap food goes this is quite nice; rice vermicelli, a bit of chicken breast and aromatics go a long way.
I had more fun opening loot boxes than using AI at work though