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I just can't get over the mushy slime like texture/look of mushrooms.
I'm 100% with ya man.
I'm 100% with ya man.
Lime on a taco is just amazing. Especially a smoked brisket taco
Uh huh uh hu ha....so hot right now
Agreed, ive never had an oyster tho, but I'm nor against trying them lol.
I'll have to see about that lol.
G$ you got a Wegmans anywhere there? They sell fresh from the Chesapeake for $1 a piece then all you need is a flat head screwdriver and a butter knife
Any time we get out of town we hunt for fresh seafood love love love it!!!
Uhhhh, I think in Binghamtom but that's a hike for some oysters lol.
They can be, we got a restaurant here that’s great and one a week they do dollar oyster night with like 6 different regions to choose from
To be honest I've never even looked for them, they might have em and I wouldn't even know lol.
"Give me oysters and beer everyday of the year and I'll be fiiiiiiine"
Not all heroes wear capes.
Beautiful!!!
Whole Foods on Fridays Bro!!!
About 4-5 varieties all layed out on ice trays behind the glass and they'll either be priced at $1 each or the closer you are to the farms, 1/2 off regular price on Fridays.
And they'll shuck them for free but it's about a 15 minute wait. They'll lay them all out in a take-out tray with a bed of ice under them.
During Summer months especially when I'm on vacation, this is my go-to for lunch every Friday. Spend about $12-$18/dozen and I always buy two dozen, sometimes 3.
Get home, slice some lemon, dab some horseradish, cocktail sauce, and hot sauce then go to town! I'll destroy those fucking things like I'm the walrus in Alice in Wonderland while a verse from Jimmy Buffett's Tin Cup Chalice plays in my head.....
Street & Co is still there. J's Oyster bar is more better.the closest whole foods is about 40 minutes each way... it's tiny though, nothing at all like i see on top chef or anything. i don't think this place even has a seafood section. seems more like a local farmers market place. been about ten years since i've been there though. places change so maybe it' different now but before wasn't even worth the ride. there's a farm along the way though that makes the best breads i've ever had so i like to stop there a couple times a year.
but i'm close enough to the ocean to get great seafood. thats one thing that always fresh around here. even my local shitty grocery store sells live lobsters daily.
i like to open my own oysters though... kinda the ritual fun me and buddy have twice a year... hang out smoke buds, smoke oysters, prep em.. have a few drinks.. start a fire.. ya know just part of the whole experience kinda thing so no way am i letting somebody else take away my fun!!!
but i will say this the best raw oysters i ever had were in south porland maine... a place called street and company if i remember correctly... not sure if it;s still there, it was in the coble stone area if anyone's been there..
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made a pizza tonight... ham, shrooms, and peppers...
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Bro is gonna catch hell for using that cheese
I so hear ya on that one.Bro is gonna catch hell for using that cheese
I was screaming "Noooooo!" When he fanned it all out
I would have to use like pepperjack, provelone, or the all star WHITE American cheese lol.I so hear ya on that one.
When I saw him fanning the slices I was like "You are FUCKING kidding me!??!!". If you've ever seen any of Gugas videos you know this dude don't skimp when it comes to food quality.
But damn....when he's laying the patties with the dripping cheese on top of each other and he tops the patties with the bun and a waterfall of freaking flavor comes pouring out....?
Damn....I'm hungry now.....
This dude makes some of the tastiest side dishes I've ever tried. The skillet tater tots ground beef one was KILLER!!
IYKYK
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So I'm fairly anal and particular when it comes to smash burgers.
I'll eat burgers done other ways but if I'm making them it's always a smasher.
American all the way when it comes to smash burgers. No-go on the Kraft singles but deli sliced American or Deluxe American is where it's at..
Guga's technique is a bit odd. You never tightly ball up a smashy and you don't buy the beef packaged or compressed.
Head to the butcher and buy the beef loose. Straight from the grinder with as little handling as possible then packaged in butcher paper. Even better if the butcher grinds it while you wait.
Form it loose into a rough ball that wants to fall apart more than stay together. Minimal handling is key and never go Dad burger with sauces. Just black pepper and that's it!
Get a cast iron press. Trust me on this, it's way better than trying to use a spatula. I like the 8 1/4" from Lodge because it can double as a panini press
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Put the loose wad of beef on screaming hot cast iron. Cover it with a sheet of parchment paper. Put the press on it and give it the business. Smash the living fuck out of it. There's nothing soft or gentle about this part and is why a press is better than a spatula.
Let it sear to black around the edges.
Put down your onions then flip the burger on top of the onions and sear it to black again and also add the cheese.
Fuck a brioche bun. The cheapest and thinnest plain ol normal burger bun is the call. The beef is the star of this show, not the bun. so you don't wanna mute the seared to black peppered beef and gooey 'Murican cheese flavor with sweet brioche.
That's how I make the best burgers known to mankind
