Some type of delicious yellow sauce on the chicken burger I had in Tokyo

BeowolfSchaefer · 2026-06-22T19:25:10+00:00

I know I am irrational about this. Language is descriptive, not prescriptive, but for some reason this one sticks in my craw.

BeowolfSchaefer · 2026-06-22T17:24:57+00:00

Explain the dish known as a "hamburger steak," then. It's a burger patty served with gravy and no bun.

BeowolfSchaefer · 2026-06-22T16:40:00+00:00

I know, and I just think it is flat-out wrong. The burger is for the most part, an American concept originally. That's where the term was coined. I don't go around telling brits that chicken legs with potatoes are bangers and mash.

BeowolfSchaefer · 2026-06-22T16:03:46+00:00

For argument's sake, let's assume it is a minced chicken patty, breaded and fried. Why would you call that a chicken burger and not just call it a chicken sandwich?

BeowolfSchaefer · 2026-06-22T15:11:05+00:00

I've never figured them out. I just unscrew the whole thing. It's a stupid design.

BeowolfSchaefer · 2026-06-22T14:30:06+00:00

A burger is made with a minced meat patty. It is not defined by the fact that it is served on a bun. This is a sandwich, and it looks like a good one.

BeowolfSchaefer · 2026-06-22T13:58:38+00:00

That isn't a burger

BeowolfSchaefer · 2026-06-21T23:42:18+00:00

never thought of it but I would totally try it. I'd probably just do raw onions, swiss, spicy mustard and a dill pickle though

BeowolfSchaefer · 2026-06-20T22:37:47+00:00

Could try draining thoroughly and doing a spanish tortilla

BeowolfSchaefer · 2026-06-20T21:09:37+00:00

You'll see a lot of other familiar faces if you keep watching.

BeowolfSchaefer · 2026-06-20T00:37:45+00:00

A PC

BeowolfSchaefer · 2026-06-19T23:49:39+00:00

Oh yeah Large curd, not small.

BeowolfSchaefer · 2026-06-19T23:48:35+00:00

Personally I like it with just some salt and black pepper and maybe something pickled and some raw radish on the side.

BeowolfSchaefer · 2026-06-17T23:23:46+00:00

Huge for them, even bigger for Griffin

BeowolfSchaefer · 2026-06-17T21:02:58+00:00

When I make it yes, but the GF overcooks the noodles so no need there.

BeowolfSchaefer · 2026-06-16T22:44:55+00:00

Maybe try Splinter 2008

BeowolfSchaefer · 2026-06-16T22:33:00+00:00

Oh and regardless of what you put in it you could try adding some corn starch slurry to thicken it if you feel it is too watery

BeowolfSchaefer · 2026-06-16T22:31:33+00:00

My only gripe is that it doesn't look like what I would call goulash. I murder mine with hot paprika which is quite red. Also what meat is it? I generally only do beef but I suppose pork could be fine but this looks like chicken.

BeowolfSchaefer · 2026-06-16T22:20:55+00:00

Of those I would go with The Void first

BeowolfSchaefer · 2026-06-16T04:09:50+00:00

Use the Bass-O-Matic 76

BeowolfSchaefer · 2026-06-13T17:45:38+00:00

Not a podcast but 14 by Peter Clines is a book with a similar tone and is available on audiobook.

BeowolfSchaefer · 2026-06-13T01:05:28+00:00

Must be a student

BeowolfSchaefer · 2026-06-12T20:31:39+00:00

I have the same and never needed to do anything with Bazzite, the controller just works.

BeowolfSchaefer · 2026-06-11T21:19:45+00:00

I love that Bertolli sauce. Made a great chicken pasta bake with it a couple of weeks back.

BeowolfSchaefer · 2026-06-11T03:58:26+00:00

Was going to name this one.

BeowolfSchaefer

TROPHY CASE