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-   -   19: The Burger-Off (http://www.keithandthegirl.com/forums/f20/19-burger-off-13784/)

PMD14 08-18-2009 10:08 AM

Best KATGTV episode yet. Can't wait for the chilli cook off episode.

serial_x 08-18-2009 10:31 AM

Quote:

Originally Posted by picard102 (Post 602767)
Drummer from the Gypsy play I belive.

Oh, ok cool. Thanks dude.

gumby013 08-18-2009 10:35 AM

Quote:

Originally Posted by Casanova Frankenstein (Post 602755)
Great episode. Keith would be great in ANY burger commercial, the perfect pitchman.

Roses - LMAO.

Are the recipes posted anywhere? Jonesing for burgs big time.

Here's the recipe for my burger.

The meat is 1/3 beef chuck, 1/3 beef sirloin, and 1/3 lamb shoulder. I ground it myself in a food processor.

The patties were exactly 5oz...weighed on my coke scale.

They were cooked on the grill for two minutes per side, two times...for a total of 8 minutes. I used the instant-read probe thermometer to check that they reached my desired internal temperature of 135F. The burgers were then rested for five minutes.

The toppings were shredded smoked gouda and a white truffle mayo. The mayo I made myself.

The bun was a chibatta roll that I toasted on the grill.

Subsonix 08-18-2009 10:43 AM

Quote:

Originally Posted by blu (Post 602701)
Matt B was hilarious in this episode..


I agree.

gumby013 08-18-2009 10:43 AM

Quote:

Originally Posted by Lanfear (Post 602757)
Good point - Jeremy I request the Mayo recipe!

Here you go!

2 tablespoons white wine vinegar
2 tablespoons lime juice
1 egg yolk
1 whole egg
1 teaspoon fine grain salt
1 teaspoon dry mustard
1/4 teaspoon sugar
1 1/2 cup safflower oil
1/2 cup white truffle oil

Add all ingredients except oils to a food processor. Pulse to combine. Turn the food processor back on and stream the oils in from a squeeze bottle. Should take about 1 minute to get all the oil in. The mayo should form quickly and you shouldn't need to run the food processor more than a few seconds after the last of the oil has been added. Let it stand at room temperature for few hours and then refrigerate. Letting it stand will help meld the flavors.

And don't worry about the raw egg in the recipe. The pH is way too high for any bad stuff to grow.

Stoopid Monkey 08-18-2009 09:20 PM

Oh Chemda, when isn't it shot time?


good show

Bucho 08-22-2009 06:16 PM

Quote:

Originally Posted by blu (Post 602701)
Matt B was hilarious in this episode.

Yeah, he was so great in this with his goofy helmet and mouthy Matt Bness, almost stole the show from Keith. Almost.

"I taste mayonaise and hate-of-America."

daemon 08-27-2009 12:36 PM

Matt B was so awesome with the helmet I had to watch this twice.

bithead 08-27-2009 08:31 PM

I also agree that Matt B was on FIRE during this episode; some great 1-liners, and props!

Well editted, especially the on-the-sly "get'm drunk", girl-power play. :D

Astigos 08-28-2009 12:48 AM

Quote:

Originally Posted by gumby013 (Post 602785)
Here you go!

2 tablespoons white wine vinegar
2 tablespoons lime juice
1 egg yolk
1 whole egg
1 teaspoon fine grain salt
1 teaspoon dry mustard
1/4 teaspoon sugar
1 1/2 cup safflower oil
1/2 cup white truffle oil

Add all ingredients except oils to a food processor. Pulse to combine. Turn the food processor back on and stream the oils in from a squeeze bottle. Should take about 1 minute to get all the oil in. The mayo should form quickly and you shouldn't need to run the food processor more than a few seconds after the last of the oil has been added. Let it stand at room temperature for few hours and then refrigerate. Letting it stand will help meld the flavors.

And don't worry about the raw egg in the recipe. The pH is way too high for any bad stuff to grow.

I just learned to make mayonaise today so this recipe means more to me. I did it by hand though. Much much whisking involved :-\

Good stuff Jeremy.


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