Warm weather is a'comin' and it's burger time. Jes watched an ep of
AmertestKitch and got some decent ideas. Still, they never mentioned
buns.

I am soooo! sick of burger buns that turn to mush eleventeen secs
after you lift said burger from plate. The thinner sliced bottom is
always first to go, so I reinforce the lower bun with oily mayo to
retard juice creep, but it never works. It's still a puss platter in
no time. I HATE Wonder Bread hamburger buns, but they do seem to
stave off burger juice soak sog jes a tad bit longer than most buns.
I noticed ATK seemed to be using some sorta custom baked burger bun
for their "pub-style burgers" (read thick). Do I gotta go down and
mug my local bakery for a decent burger bun?

nb

notbob wrote:
> Warm weather is a'comin' and it's burger time. Jes watched an ep of
> AmertestKitch and got some decent ideas. Still, they never mentioned
> buns.
>
> I am soooo! sick of burger buns that turn to mush eleventeen secs
> after you lift said burger from plate. The thinner sliced bottom is
> always first to go, so I reinforce the lower bun with oily mayo to
> retard juice creep, but it never works. It's still a puss platter in
> no time. I HATE Wonder Bread hamburger buns, but they do seem to
> stave off burger juice soak sog jes a tad bit longer than most buns.
> I noticed ATK seemed to be using some sorta custom baked burger bun
> for their "pub-style burgers" (read thick). Do I gotta go down and
> mug my local bakery for a decent burger bun?
>
> nb

try a patty melt on pumpernickel

On Friday, April 25, 2014 11:28:27 AM UTC-7, notbob wrote:
> Warm weather is a'comin' and it's burger time. Jes watched an ep of
>
> AmertestKitch and got some decent ideas. Still, they never mentioned
>
> buns.
>
>
>
> I am soooo! sick of burger buns that turn to mush eleventeen secs
>
> after you lift said burger from plate. The thinner sliced bottom is
>
> always first to go, so I reinforce the lower bun with oily mayo to
>
> retard juice creep, but it never works. It's still a puss platter in
>
> no time. I HATE Wonder Bread hamburger buns, but they do seem to
>
> stave off burger juice soak sog jes a tad bit longer than most buns.
>
> I noticed ATK seemed to be using some sorta custom baked burger bun
>
> for their "pub-style burgers" (read thick). Do I gotta go down and
>
> mug my local bakery for a decent burger bun?
>
>
>
> nb

What...you're like 12 years old? eleventeen?

On 25 Apr 2014 18:28:27 GMT, notbob > wrote:

> I noticed ATK seemed to be using some sorta custom baked burger bun
> for their "pub-style burgers" (read thick). Do I gotta go down and
> mug my local bakery for a decent burger bun?

Why don't you make this your reason to start baking? I would start
with ciabatta rolls, but I see potato rolls are quite popular to use
as a burger bun.

--
I take life with a grain of salt, a slice of lemon and a shot of tequila

On Friday, April 25, 2014 2:28:27 PM UTC-4, notbob wrote:
> I am soooo! sick of burger buns that turn to mush eleventeen secs
> after you lift said burger from plate.

Cook the burger to well done, pressing on it with a spatula regularly
to squeeze the juices out, until it is dry. And don't use any condiments
or wet veggies (like tomatoes).

Presto, nothing to turn the bun soggy!

Then, feed the burger and bun to the dog and go out for seafood.

:-) < That was a joke! >

Try a denser bread/roll, even a bagel. And/or, if you like lettuce,
use that as the barrier between roll and patty (both top and bottom).
Or spinach leaves.

Or just serve the thing open-faced on a plate with a knife and fork.
(I once ordered "Un Hamburger Especiale" in some small town in rural
Quebec and got a hamburger, on a bun, with fixin's and fries ...
and everything completely drenched in gravy. Tasty, but not what I
expected :-) )

--
Silvar Beitel

On 4/25/2014 4:29 PM, wrote:
> On Friday, April 25, 2014 2:28:27 PM UTC-4, notbob wrote:
>> I am soooo! sick of burger buns that turn to mush eleventeen secs
>> after you lift said burger from plate.
>
> Cook the burger to well done, pressing on it with a spatula regularly
> to squeeze the juices out, until it is dry. And don't use any condiments
> or wet veggies (like tomatoes).
>
> Presto, nothing to turn the bun soggy!
>
> Then, feed the burger and bun to the dog and go out for seafood.
>
> :-) < That was a joke! >
>
> Try a denser bread/roll, even a bagel. And/or, if you like lettuce,
> use that as the barrier between roll and patty (both top and bottom).
> Or spinach leaves.
>
> Or just serve the thing open-faced on a plate with a knife and fork.
> (I once ordered "Un Hamburger Especiale" in some small town in rural
> Quebec and got a hamburger, on a bun, with fixin's and fries ...
> and everything completely drenched in gravy. Tasty, but not what I
> expected :-) )
>
A real bagel always seems a bit too firm for a hamburger, which would
squeeze out when you chomped down. Ciabatta rolls are available.

--
Jim Silverton (Potomac, MD)

Extraneous "not." in Reply To.

On 2014-04-25 4:45 PM, James Silverton wrote:

>> Or just serve the thing open-faced on a plate with a knife and fork.
>> (I once ordered "Un Hamburger Especiale" in some small town in rural
>> Quebec and got a hamburger, on a bun, with fixin's and fries ...
>> and everything completely drenched in gravy. Tasty, but not what I
>> expected :-) )
>>
> A real bagel always seems a bit too firm for a hamburger, which would
> squeeze out when you chomped down. Ciabatta rolls are available.
>

I always get my burger buns from the baker. One day last summer he was
out of burger buns and suggested I try the Ciabatta rolls. They worked
great. Only problem was that they don't do well in the freezer and my
wife avoids breads. Turned out to be a bit of a waste.

The other day we had supper in a local restaurant. I just had a burger,
which was quite a bit more expensive than other local places. Maybe that
was partly because they use focaccia buns. That did not work well for
me. I don't want all those herb flavours with a burger.

"Dave Smith" > wrote in message
...
> On 2014-04-25 4:45 PM, James Silverton wrote:
>
>>> Or just serve the thing open-faced on a plate with a knife and fork.
>>> (I once ordered "Un Hamburger Especiale" in some small town in rural
>>> Quebec and got a hamburger, on a bun, with fixin's and fries ...
>>> and everything completely drenched in gravy. Tasty, but not what I
>>> expected :-) )
>>>
>> A real bagel always seems a bit too firm for a hamburger, which would
>> squeeze out when you chomped down. Ciabatta rolls are available.
>>
>
> I always get my burger buns from the baker. One day last summer he was out
> of burger buns and suggested I try the Ciabatta rolls. They worked great.
> Only problem was that they don't do well in the freezer and my wife avoids
> breads. Turned out to be a bit of a waste.
>
> The other day we had supper in a local restaurant. I just had a burger,
> which was quite a bit more expensive than other local places. Maybe that
> was partly because they use focaccia buns. That did not work well for me.
> I don't want all those herb flavours with a burger.

But how was the bread aspect of the focaccia buns? It can be made without
all the herbs.

On 2014-04-25 17:55, Pico Rico wrote:
> "Dave Smith" > wrote in message
> ...
>> On 2014-04-25 4:45 PM, James Silverton wrote:
>>
>>>> Or just serve the thing open-faced on a plate with a knife and fork.
>>>> (I once ordered "Un Hamburger Especiale" in some small town in rural
>>>> Quebec and got a hamburger, on a bun, with fixin's and fries ...
>>>> and everything completely drenched in gravy. Tasty, but not what I
>>>> expected :-) )
>>>>
>>> A real bagel always seems a bit too firm for a hamburger, which would
>>> squeeze out when you chomped down. Ciabatta rolls are available.
>>>
>>
>> I always get my burger buns from the baker. One day last summer he was out
>> of burger buns and suggested I try the Ciabatta rolls. They worked great.
>> Only problem was that they don't do well in the freezer and my wife avoids
>> breads. Turned out to be a bit of a waste.
>>
>> The other day we had supper in a local restaurant. I just had a burger,
>> which was quite a bit more expensive than other local places. Maybe that
>> was partly because they use focaccia buns. That did not work well for me.
>> I don't want all those herb flavours with a burger.
>
> But how was the bread aspect of the focaccia buns? It can be made without
> all the herbs.
>

It was a little dense, and big. Maybe next time I will order it on
focaccia hold the herbs. ;-)

On Fri, 25 Apr 2014 16:56:13 -0400, Dave Smith
> wrote:

>On 2014-04-25 4:45 PM, James Silverton wrote:
>
>>> Or just serve the thing open-faced on a plate with a knife and fork.
>>> (I once ordered "Un Hamburger Especiale" in some small town in rural
>>> Quebec and got a hamburger, on a bun, with fixin's and fries ...
>>> and everything completely drenched in gravy. Tasty, but not what I
>>> expected :-) )
>>>
>> A real bagel always seems a bit too firm for a hamburger, which would
>> squeeze out when you chomped down. Ciabatta rolls are available.
>>
>
>I always get my burger buns from the baker. One day last summer he was
>out of burger buns and suggested I try the Ciabatta rolls. They worked
>great. Only problem was that they don't do well in the freezer and my
>wife avoids breads. Turned out to be a bit of a waste.
>
>The other day we had supper in a local restaurant. I just had a burger,
>which was quite a bit more expensive than other local places. Maybe that
>was partly because they use focaccia buns. That did not work well for
>me. I don't want all those herb flavours with a burger.

Bake your own burger buns, any size/shape you like), any bread dough
can be formed into a roll, then by baking it so its crust is well done
it'll be a perfect burger bun.

Brooklyn1 wrote:
>
> Bake your own burger buns, any size/shape you like), any bread dough
> can be formed into a roll, then by baking it so its crust is well done
> it'll be a perfect burger bun.

I don't foresee baking my own burger buns anywhere near in the future.
I'll bet you don't really do that either.

On 2014-04-25 2:28 PM, notbob wrote:
>
> I am soooo! sick of burger buns that turn to mush eleventeen secs
> after you lift said burger from plate. The thinner sliced bottom is
> always first to go, so I reinforce the lower bun with oily mayo to
> retard juice creep, but it never works.

I don't have that problem. I buy my burger buns at a bakery. They cost a
little more but they are well worth it. IMO a good bun is crucial to a
good burger.

Dave Smith > wrote in news:OSz6v.120175$Dp4.13805
@fx26.iad:

> On 2014-04-25 2:28 PM, notbob wrote:
>>
>> I am soooo! sick of burger buns that turn to mush eleventeen secs
>> after you lift said burger from plate. The thinner sliced bottom is
>> always first to go, so I reinforce the lower bun with oily mayo to
>> retard juice creep, but it never works.
>
> I don't have that problem. I buy my burger buns at a bakery. They cost a
> little more but they are well worth it. IMO a good bun is crucial to a
> good burger.

Most people here are overweight. A bunch have diabetes, but they keep
stuffing down bread. It should be discouraged. I don't disrespect obese
people, and just yesterdeay I had a long conversation with a woman at the
supermarket who was riding a scooter. She was obese and diabetic, but the
only thing she had in her basket that was gycemically unfriendly was the
same thing that I had, Reese's PB Cup Easter eggs for her mother, mine
being for my son.

We talked about my novel at length. It was a nice conversation, and while
it was happening I was in the moment, but at first, when we were talking
about carbohydrates, I thought, "If she had known earlier in life, what she
knows now, she'd be on her feet."

My point is, no one in this thread said, "Lose the bun." The best bun for
a burger is no bun. Even my non-overweight wife doesn't use buns for
burgers anymore.

--
--Bryan
"The 1960's called. They want their recipe back."
--Steve Wertz in rec.food.cooking 4-20-2009

On Fri, 25 Apr 22:55:57 +0000 (UTC), "Winters_Lackey"
> wrote:

> My point is, no one in this thread said, "Lose the bun." The best bun for
> a burger is no bun. Even my non-overweight wife doesn't use buns for
> burgers anymore.

I guess you missed the thread where I said In-N-Out has a
Protein® Style Burger where the bun is replaced with lettuce. Quite a
few (men) here got their panties in a bunch over that idea.

--
I take life with a grain of salt, a slice of lemon and a shot of tequila

sf > wrote in
:

> On Fri, 25 Apr 22:55:57 +0000 (UTC), "Winters_Lackey"
> > wrote:
>
>> My point is, no one in this thread said, "Lose the bun." The best
>> bun for a burger is no bun. Even my non-overweight wife doesn't use
>> buns for burgers anymore.
>
> I guess you missed the thread where I said In-N-Out has a
> Protein® Style Burger where the bun is replaced with lettuce. Quite a
> few (men) here got their panties in a bunch over that idea.
>

I guess I could go back through past posts. I'm moderately curious as to
which of the men here wear panties.

--
--Bryan
"The 1960's called. They want their recipe back."
--Steve Wertz in rec.food.cooking 4-20-2009

Winters_Lackey wrote:
>
> sf wrote:
> >
> > I guess you missed the thread where I said In-N-Out has a
> > Protein® Style Burger where the bun is replaced with lettuce. Quite a
> > few (men) here got their panties in a bunch over that idea.
>
> I guess I could go back through past posts. I'm moderately curious as to
> which of the men here wear panties.

Count me out. heheh

On Sat, 26 Apr 2014 13:08:40 +0000 (UTC), "Winters_Lackey"
> wrote:

>sf > wrote in
:
>
>> On Fri, 25 Apr 22:55:57 +0000 (UTC), "Winters_Lackey"
>> > wrote:
>>
>>> My point is, no one in this thread said, "Lose the bun." The best
>>> bun for a burger is no bun. Even my non-overweight wife doesn't use
>>> buns for burgers anymore.
>>
>> I guess you missed the thread where I said In-N-Out has a
>> Protein® Style Burger where the bun is replaced with lettuce. Quite a
>> few (men) here got their panties in a bunch over that idea.
>>
>
>I guess I could go back through past posts. I'm moderately curious as to
>which of the men here wear panties.

*I* do, the rare times I wear underwear! A thong actually. I call it
my "cock sock"!

And you make it sound like a bad thing?

John Kuthe...

On Sat, 26 Apr 2014 13:08:40 +0000 (UTC), "Winters_Lackey"
> wrote:

> sf > wrote in
> :
>
> > On Fri, 25 Apr 22:55:57 +0000 (UTC), "Winters_Lackey"
> > > wrote:
> >
> >> My point is, no one in this thread said, "Lose the bun." The best
> >> bun for a burger is no bun. Even my non-overweight wife doesn't use
> >> buns for burgers anymore.
> >
> > I guess you missed the thread where I said In-N-Out has a
> > Protein® Style Burger where the bun is replaced with lettuce. Quite a
> > few (men) here got their panties in a bunch over that idea.
> >
>
> I guess I could go back through past posts. I'm moderately curious as to
> which of the men here wear panties.

You'll figure it out by the screeching.


--

Good Food.
Good Friends.
Good Memories.

On Fri, 25 Apr 2014 22:55:57 +0000 (UTC), "Winters_Lackey"
> wrote:

>Dave Smith > wrote in news:OSz6v.120175$Dp4.13805
:
>
>> On 2014-04-25 2:28 PM, notbob wrote:
>>>
>>> I am soooo! sick of burger buns that turn to mush eleventeen secs
>>> after you lift said burger from plate. The thinner sliced bottom is
>>> always first to go, so I reinforce the lower bun with oily mayo to
>>> retard juice creep, but it never works.
>>
>> I don't have that problem. I buy my burger buns at a bakery. They cost a
>> little more but they are well worth it. IMO a good bun is crucial to a
>> good burger.
>
>Most people here are overweight. A bunch have diabetes, but they keep
>stuffing down bread. It should be discouraged. I don't disrespect obese
>people, and just yesterdeay I had a long conversation with a woman at the
>supermarket who was riding a scooter. She was obese and diabetic, but the
>only thing she had in her basket that was gycemically unfriendly was the
>same thing that I had, Reese's PB Cup Easter eggs for her mother, mine
>being for my son.
>
>We talked about my novel at length. It was a nice conversation, and while
....

Well, what a surprise!!

Did you tell you are Narcisstic Personality Disorder? ;-)

John Kuthe...

On Friday, April 25, 2014 6:55:57 PM UTC-4, --Bryan wrote:
> Dave Smith > wrote in news:OSz6v.120175$Dp4.13805
>
> @fx26.iad:
>
>
>
> > On 2014-04-25 2:28 PM, notbob wrote:
>
> >>
>
> >> I am soooo! sick of burger buns that turn to mush eleventeen secs
>
> >> after you lift said burger from plate. The thinner sliced bottom is
>
> >> always first to go, so I reinforce the lower bun with oily mayo to
>
> >> retard juice creep, but it never works.
>
> >
>
> > I don't have that problem. I buy my burger buns at a bakery. They cost a
>
> > little more but they are well worth it. IMO a good bun is crucial to a
>
> > good burger.
>
>
>
> Most people here are overweight. A bunch have diabetes, but they keep
>
> stuffing down bread. It should be discouraged. I don't disrespect obese
>
> people, and just yesterdeay I had a long conversation with a woman at the
>
> supermarket who was riding a scooter. She was obese and diabetic, but the
>
> only thing she had in her basket that was gycemically unfriendly was the
>
> same thing that I had, Reese's PB Cup Easter eggs for her mother, mine
>
> being for my son.
>
>
>
> We talked about my novel at length. It was a nice conversation, and while
>
> it was happening I was in the moment, but at first, when we were talking
>
> about carbohydrates, I thought, "If she had known earlier in life, what she
>
> knows now, she'd be on her feet."
>
>
>
> My point is, no one in this thread said, "Lose the bun." The best bun for
>
> a burger is no bun. Even my non-overweight wife doesn't use buns for
>
> burgers anymore.
>
>
>
> --
>
> --Bryan
>
> "The 1960's called. They want their recipe back."
>
> --Steve Wertz in rec.food.cooking 4-20-2009

Just because you were a fat boy who reformed, you don't need to preach to people on a food newsgroup. Plenty of us are able to eat rationally. You were a fat **** and you got it under control. Great! I was never a fat **** and my diet hasn't changed for 40 years. I don't have a problem with what you eat, so just lay off on what I eat. By the way, if I were to have a problem, it would be your past alcohol consumption. There aren't too many people who drink concealed beer in a car. You should step off, faux-punk.

On Fri, 25 Apr 2014 16:49:27 -0700 (PDT), wrote:

>On Friday, April 25, 2014 6:55:57 PM UTC-4, --Bryan wrote:
>> Dave Smith > wrote in news:OSz6v.120175$Dp4.13805
>>
>> @fx26.iad:
>>
>>
>>
>> > On 2014-04-25 2:28 PM, notbob wrote:
>>
>> >>
>>
>> >> I am soooo! sick of burger buns that turn to mush eleventeen secs
>>
>> >> after you lift said burger from plate. The thinner sliced bottom is
>>
>> >> always first to go, so I reinforce the lower bun with oily mayo to
>>
>> >> retard juice creep, but it never works.
>>
>> >
>>
>> > I don't have that problem. I buy my burger buns at a bakery. They cost a
>>
>> > little more but they are well worth it. IMO a good bun is crucial to a
>>
>> > good burger.
>>
>>
>>
>> Most people here are overweight. A bunch have diabetes, but they keep
>>
>> stuffing down bread. It should be discouraged. I don't disrespect obese
>>
>> people, and just yesterdeay I had a long conversation with a woman at the
>>
>> supermarket who was riding a scooter. She was obese and diabetic, but the
>>
>> only thing she had in her basket that was gycemically unfriendly was the
>>
>> same thing that I had, Reese's PB Cup Easter eggs for her mother, mine
>>
>> being for my son.
>>
>>
>>
>> We talked about my novel at length. It was a nice conversation, and while
>>
>> it was happening I was in the moment, but at first, when we were talking
>>
>> about carbohydrates, I thought, "If she had known earlier in life, what she
>>
>> knows now, she'd be on her feet."
>>
>>
>>
>> My point is, no one in this thread said, "Lose the bun." The best bun for
>>
>> a burger is no bun. Even my non-overweight wife doesn't use buns for
>>
>> burgers anymore.
>>
>>
>>
>> --
>>
>> --Bryan
>>
>> "The 1960's called. They want their recipe back."
>>
>> --Steve Wertz in rec.food.cooking 4-20-2009
>
>Just because you were a fat boy who reformed, you don't need to preach to people on a food newsgroup. Plenty of us are able to eat rationally. You were a fat **** and you got it under control. Great! I was never a fat **** and my diet hasn't changed for 40 years. I don't have a problem with what you eat, so just lay off on what I eat. By the way, if I were to have a problem, it would be your past alcohol consumption. There aren't too many people who drink concealed beer in a car. You should step off, faux-punk.

Now now BillyBenecifent, you have to cut Bryan a littkle slack here,
he's probably unofficially diagnosed Narcisstic Personality Disorder
and unless and until he gets some effective tratment, he;';s gonna go
around and spread himsxelf andf HIS stuff on anyone who will listen to
him! And since most peiolle have some degree of emparthy and
consideration for others, many let him get away with it! Which of
course feeds his problem admirably! Migosh if he ever sells his
written tripe he's gonna be insufferable!! That's why he gave away
that Bonobos crapola! It would never have sold!

John Kuthe...

John Kuthe > wrote in
:


>
> Now now BillyBenecifent, you have to cut Bryan a littkle slack here,
> he's probably unofficially diagnosed Narcisstic Personality Disorder
>
Says the nurse who brags about his LSD use. The nursing board is going to
be surprised at your brazen sloppiness. You shouldn't be allowed to
dispense medication. I'm sure there are plenty of drug dealers out there
who be happy to trade you a hit of acid for a couple of Oxy's.

>
> John Kuthe...
>



--
--Bryan
"The 1960's called. They want their recipe back."
--Steve Wertz in rec.food.cooking 4-20-2009

"notbob" > wrote in message
...
> Warm weather is a'comin' and it's burger time. Jes watched an ep of
> AmertestKitch and got some decent ideas. Still, they never mentioned
> buns.
>
> I am soooo! sick of burger buns that turn to mush eleventeen secs
> after you lift said burger from plate. The thinner sliced bottom is
> always first to go, so I reinforce the lower bun with oily mayo to
> retard juice creep, but it never works. It's still a puss platter in
> no time. I HATE Wonder Bread hamburger buns, but they do seem to
> stave off burger juice soak sog jes a tad bit longer than most buns.
> I noticed ATK seemed to be using some sorta custom baked burger bun
> for their "pub-style burgers" (read thick). Do I gotta go down and
> mug my local bakery for a decent burger bun?
>
> nb

I'm not a big bun lover so I just buy the store brand or whatever is
cheapest at the time. The last one I ate did crack into pieces on the top
bun. That was weird because it wasn't expired.

"Sqwertz" > wrote in message
...
> On Fri, 25 Apr 2014 15:04:41 -0700, Julie Bove wrote:
>
>> I'm not a big bun lover so I just buy the store brand or whatever is
>> cheapest at the time. The last one I ate did crack into pieces on the
>> top
>> bun. That was weird because it wasn't expired.
>
> Don't they all contain dairy? Or something else you're allergic to?
>
> Oh, never mind.
>
> -sw

They contain pockets of air, which is the fundamental problem.

On 4/25/2014 2:41 PM, Sqwertz wrote:
> On 25 Apr 2014 18:28:27 GMT, notbob wrote:
>
>> Warm weather is a'comin' and it's burger time. Jes watched an ep of
>> AmertestKitch and got some decent ideas. Still, they never mentioned
>> buns.
>>
>> I am soooo! sick of burger buns that turn to mush eleventeen secs
>> after you lift said burger from plate. The thinner sliced bottom is
>> always first to go, so I reinforce the lower bun with oily mayo to
>> retard juice creep, but it never works. It's still a puss platter in
>> no time. I HATE Wonder Bread hamburger buns, but they do seem to
>> stave off burger juice soak sog jes a tad bit longer than most buns.
>> I noticed ATK seemed to be using some sorta custom baked burger bun
>> for their "pub-style burgers" (read thick). Do I gotta go down and
>> mug my local bakery for a decent burger bun?
>
> Kaiser rolls!
>
> Jill
>
That reminds me. I picked up some Vienna rolls at the deli section of my
supermarket and they looked like Kaiser rolls to me. I don't understand
the difference.

--
ღ.¸¸.œ«*¨`*œ¶
Cheryl

Cheryl wrote:
>
>That reminds me. I picked up some Vienna rolls at the deli section of my
>supermarket and they looked like Kaiser rolls to me. I don't understand
>the difference.

They're essentially the same (same recipe) but Vienna rolls are the
male version, traditionally formed with a "nose/penis". Another name
for the Kaiser roll is the Vagina roll. Either for a burger you'll
have oral sex.
http://en.wikipedia.org/wiki/Kaiser_roll
http://baking.food.com/recipe/vienna...d-rolls-216404