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Opinion: Burger Temp
Comments
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Pretty sure Spray Cheese would get his Nodcaliking said:As caliprince would say... "Aw, c'mon!!"
Swiss serves well as an adhesive, to stick the shrooms to the whole bidness. But, not adding much in terms of flavor. Swiss hits different in a cold sammich, though.Visalia, Ca @lkapigian -
if theres swiss on a burger, it best be an aged gruyere. deli swiss has the flavor of plastic to me
fukahwee maineyou can lead a fish to water but you can not make him drink it -
Gotta go with the good stufffishlessman said:if theres swiss on a burger, it best be an aged gruyere. deli swiss has the flavor of plastic to me -
Yesterday I tried the Arby’s wagyu deluxe burger. Not bad for a take out burger, pro tip it’s a 4 napkin burgerGreensboro North Carolina
When in doubt Accelerate.... -
I made smashburgers again today and thought of this thread so I grabbed a few more pics.
450F dome temps cooking on the pizza steel.
Plymouth, MN -
I just assumed everyone used either kraft american singles or cotija cheese. Didn't realize it was even a discussion.
Don't tell your problems to people. 80% of people don't care and 20% are glad you have them.
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KRAFT? Obviously, you think I can afford to buy sauce in a squeeze bottle!Ozzie_Isaac said:I just assumed everyone used either kraft american singles or cotija cheese. Didn't realize it was even a discussion.Clinton, Iowa -
Sometimes sacrifice need to be made. If you cut the toes out of your kids shoes, they can usually get another year or so out of them.Langner91 said:KRAFT? Obviously, you think I can afford to buy sauce in a squeeze bottle!Don't tell your problems to people. 80% of people don't care and 20% are glad you have them.
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Melted Swiss and cold swiss are very different animals to my taste buds.caliking said:
Swiss serves well as an adhesive, to stick the shrooms to the whole bidness. But, not adding much in terms of flavor. Swiss hits different in a cold sammich, though.Maitland, FL
XL BGE since 2019
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