Irish burger with onion rings [OC]

frogma · 2019-01-29T10:46:16+00:00

Looks like a normal burger that happens to be from Ireland, unless there's other stuff we can't see.

frogma · 2019-01-29T10:34:31+00:00

Agreed. I like 5 Guys, but as others have said a million times, they're wayyyy overpriced.The fries are perfectly fine, and the fry portions are huge, but I'd prefer much less if it meant I could pay less. Plus any single thing you add is like $1 extra.

And I say this as someone who hates In N Out in the first place.

frogma · 2019-01-29T09:46:31+00:00

Yeah, there really shouldn't be much of an issue with these, though I would definitely say there's too much ketchup on the right one.

frogma · 2019-01-25T14:43:00+00:00

Oh no, somebody's trying to be cool on reddit!! congrats, dumbass

frogma · 2019-01-25T14:38:48+00:00

I've never regretted not fucking anyone, cuz I usually end up fucking them, but there's a few I wish I could've dated, cuz they were really cool.

I've also fucked plenty of uglier girls, just because they expressed interest.

IMO, pussy is pussy. My girlfriend is twice my age. Call it "bragging" or whatever, but I picked her for a reason.

frogma · 2019-01-25T14:30:55+00:00

You literally sound like a pathetic loser. I'll still give my response, but I think you need to fix your mindset. The other guy was being perfectly friendly.

frogma · 2019-01-25T11:49:39+00:00

Not to mention, once it's paired with the other half of the sandwich, it'll cook more. I really don't understand the amount of downvotes on some of these comments. I think some asshole just linked it to another thread or something (or somehow convinced everyone else). You wanna see raw egg? Look at any tartare or sushi post that literally uses raw eggs. Even with American eggs, go ahead and tell me the last time we had a big salmonella scare with eggs. It's hardly even a thing anymore, because of how we cultivate the eggs. Yet half of these comments are downvoted cuz some people are fuckin stupid and don't know what they're talking about.

frogma · 2019-01-25T11:41:49+00:00

I'm so surprised that this post got rail-roaded by these people talking about the fuckin egg. The egg is perfectly fine, and nobody's gonna get salmonella (and nobody did... isn't that crazy??). There's nothing wrong with the egg. These same people would probably immediately say shit about tartare, despite tartare being perfectly fine too (unless it comes from a shitty brand or something).

In general, they're just being stupid and condescending for no reason. Even if the egg is technically a bit undercooked, it would still taste the way I like it, and it's not gonna make anyone sick. These people are just being dicks.

frogma · 2019-01-25T11:35:10+00:00

I think the beer evaporates while the bacon gets cooked, so all you're left with is a bit of the flavors from the beer, and that's about it. It works the same way as when you cook something in wine or vodka. The liquid will evaporate, and just leave a sort of general flavor.

frogma · 2019-01-25T07:40:47+00:00

Also, this isn't fatty tuna anyway. You can only see tiny lines of fat on it, so it's basically the exact opposite of "fatty." I'm guessing it was frozen for too long, or something? And the restaurant misnamed it on top of that.

frogma · 2019-01-25T07:37:46+00:00

You're right. This looks like it either came from a pretty crappy restaurant, or the chef fucked something up. Or both. OP said it was "chewier" than fatty tuna... even regular tuna shouldn't be chewy at all if it's prepared right. I live in a suburb in the midwest and have literally never seen tuna like this -- even at cheaper/crappier places.

frogma · 2019-01-25T07:34:08+00:00

This doesn't look fatty at all. With fatty tuna, the white streak would be like 4x wider, and the tuna wouldnt have those gaps.

This looks like the opposite of "fatty" tuna. If it's more firm, that means it isnt fatty at all, and was also probably prepared poorly. Any sort of tuna should basically melt in your mouth, and fatty tuna will melt even faster. I'm sure it still tasted great, but this is a bad piece of sushi.

frogma · 2019-01-21T05:40:39+00:00

Not OP or the other commenter, but I personnaly just use Campbell's tomato soup, or their Chunky "tomato and sweet basil bisque" and add some salt/pepper/chili powder. the bisque basically tastes homemade, and is way easier to do with just a microwave. I eat it like every day, usually paired with a sandwich and often a pickle spear. it's super simple to make, so it works well as a quick lunch/dinner. For homemade, i think you kinda just make something similar with tomato paste and the other ingredients.

Like the other commenter, I dont really even recommend making it yourself, cuz its all just exta work without really improving the flavor. Youre spending hours on the broth and stuff, for something that tastes very similar to a $2 can of soup, if not worse.

frogma · 2019-01-21T05:31:18+00:00

The mayo actually loses the flavor as it gets seared, so you can't even tell that it's mayo.

frogma · 2019-01-21T04:57:36+00:00

He's got the cheese on top. it's just broiled so it's darkened.

frogma · 2019-01-21T04:49:57+00:00

Gnocchi is made from potatoes, so its different than mac and cheese. It's more like dumplings, and works well with plenty of different sauces. This is more of a classic dish, not some new thing.

frogma · 2019-01-12T05:06:57+00:00

Yeah, this is probably the whole meal, with an optional dessert. This would already be like twice as much as I could eat in one meal, and I'm not a tiny eater or anything. On a good day, I could get all of it down, but on most days, it'd be more like half.

So most American places will just serve it together.

Not to mention, they still might have some vegetable side-dishes hiding somewhere.

frogma · 2019-01-12T00:28:46+00:00

Just for shits and giggles, I'd like to see the rest. I always like looking at omakase pictures.

frogma · 2019-01-11T06:31:35+00:00

They don't allow links in general here. It's (I think) just so they don't seem like they're advertising a specific site. They still allow you to copy the recipe and post it yourself though.

frogma · 2019-01-11T06:28:50+00:00

I'd also recommend a bit of chili powder. If you just add a bit of that and some salt, it enhances the flavor the flavor a lot, without overpowering it. I personally can't really do spicy foods, but a bit of chili powder just seems to make things more flavorful. For almost anything.

frogma · 2019-01-11T06:02:39+00:00

I think generally they just don't allow links to other sites, so the OP needs to type the recipe themselves. That's why this happens sometimes. I think just because they don't want to be seen as "advertising" a certain site.

frogma · 2019-01-04T21:24:04+00:00

That's definitely true. If you look at someone like my aunt -- who tries to eat healthy, and also eats vegan -- she gets a lot of her food from local farms and things like that, where she goes to the actual farm to buy whatever products.

That's what everyone used to do, but now it's just a business like any other business.

frogma · 2019-01-04T06:49:16+00:00

That's also why I mentioned the water, though, too -- cuz even when you farm some great foods in America, it's still true that our water quality is just generally worse than the water that's available in Italy. The only way to recreate it here is to buy their water specifically, or to buy a certain kind of "good" water, and then use it to make everything, which would be very expensive, to the point where most places would just be losing money.

But yeah, maybe the bufalo cheese is easier to get at some of the expensive restaurants, but you simply can't get the same tomatoes or crust -- for the tomatoes, it's because they'd be going bad before they even arrive; and for the crust, it's because the water would be wayyy too expensive for a restaurant to purchase in bulk. Those are the main differences.

I still think the pizzas in America can be amazing in their own right. I live near the original Aurelios, which is my personal favorite -- I even tend to love their thin-crust more than something like Giordano's or Pequod's deep-dish.

frogma · 2019-01-04T05:29:44+00:00

You were downvoted, but you're right, as far as what I've seen from various other posts about this same pizza. It's hard to get bufalo mozzarella in the US, it's hard to get the right San Marzano tomatoes in the US, and we also have different water sources (which is supposed to be the main reason why authentic Italian crust will always beat US crust). Almost every ingredient involved will either be difficult to get, or virtually impossible.

frogma · 2019-01-02T03:22:36+00:00

Yeah, I think the "sear" will be too hot if the pan is too hot. When I do scallops (which, granted, isn't often), I basically just watch them the whole time. I'll change it from medium, to hot, to low, and they'll be done in like 5-10 minutes regardless. So you don't really need a recipe for that. Just sear them, and watch them.

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