Aussie Burger

[Anonymous]

The boss doesn't like onion. I can live without the green leaves.

If you like heat, try a little Korean ko chu jang or chili pepper paste.  



instead of using hamburger buns, I like to eat them Korean style,  wrapped in a romaine lettuce leaf. My girlfriend is white and she prefers them over buns.

[Bricktop]

I use the Mexican spice. I think the korean might be a tad too hot. I really want to try kimchi, though. There are so many styles, I don't know which one is which. And they ain't cheap here!!!



I have to use brioche buns, as demanded by my exacting clientele.

[Anonymous]

I use the Mexican spice. I think the korean might be a tad too hot. I really want to try kimchi, though. There are so many styles, I don't know which one is which. And they ain't cheap here!!!



I have to use brioche buns, as demanded by my exacting clientele.

I get my napa cabbage kimchi from my mom. It's expensive to buy it here too.

[Bricktop]

There's a Korean supermarket in the city that has a lot of varieties. I'm going to check it out.

[Angry White Male]

Australia cannot bake a fucking hamburger bun?

[Bricktop]

Not a BRIOCHE hamburger bun. Australia's buns are like America's. Full of sugar.



Brioche is a lighter form of baking, and common in France.



"Brioche (/ˈbriːoʊʃ/ or /ˈbriːɒʃ/; French: [bʁi.ɔʃ]) is a pastry of French origin that is similar to a highly enriched bread, and whose high egg and butter content (400 grams for each kilogram of flour) give it a rich and tender crumb. Chef Joel Robuchon describes it as "light and slightly puffy, more or less fine, according to the proportion of butter and eggs."[1] It has a dark, golden, and flaky crust, frequently accentuated by an egg wash applied after proofing."



A lot of burger joints here are using brioche in lieu of standard white bread.

[Anonymous]

There's a Korean supermarket in the city that has a lot of varieties. I'm going to check it out.

I find most way kuk who try kimchi don't usually like it the first time. it grows on them over time.

[Angry White Male]

Ya, Canada will still use the standard White bread bun.



Pretty much everything on that list, if bought here, would come from either Canada or the States, with the option of French mustard.



The BBQ would be assembled in China/Mexico if it was low to mid-range, and the higher end BBQ's would come from the US or Canada.

[Anonymous]

Not a BRIOCHE hamburger bun. Australia's buns are like America's. Full of sugar.



Brioche is a lighter form of baking, and common in France.



"Brioche (/ˈbriːoʊʃ/ or /ˈbriːɒʃ/; French: [bʁi.ɔʃ]) is a pastry of French origin that is similar to a highly enriched bread, and whose high egg and butter content (400 grams for each kilogram of flour) give it a rich and tender crumb. Chef Joel Robuchon describes it as "light and slightly puffy, more or less fine, according to the proportion of butter and eggs."[1] It has a dark, golden, and flaky crust, frequently accentuated by an egg wash applied after proofing."



A lot of burger joints here are using brioche in lieu of standard white bread.

We like brioche buns too.

[Bricktop]

Ya, Canada will still use the standard White bread bun.



Pretty much everything on that list, if bought here, would come from either Canada or the States, with the option of French mustard.



The BBQ would be assembled in China/Mexico if it was low to mid-range, and the higher end BBQ's would come from the US or Canada.

I was amazed to see the mayo was from Germany, though. Local mayo is awful. American mayo is top of the tree.

[Angry White Male]

Most condiments here would come from the US.  Heinz closed their Canadian plant, but we have another Canadian option for ketchup, and for mustard too.



Most of the cheese is made here, but the "specialty" cheeses come from all over the world.

[Anonymous]

My children like ketchup, but my husband and I don't.

[Angry White Male]

But here's something interesting...  you may not know where the raw ingredients come from.



Last week I had a job at the back of a milk processing facility.  I could see all the milk trucks come and go.  Most trucks were Canadian, but some were American.  I don't know if they were loading or unloading their tankers, but they were there everyday.

[Anonymous]

But here's something interesting...  you may not know where the raw ingredients come from.



Last week I had a job at the back of a milk processing facility.  I could see all the milk trucks come and go.  Most trucks were Canadian, but some were American.  I don't know if they were loading or unloading their tankers, but they were there everyday.

Does BC have a lot of dairy cattle?

[Angry White Male]

There seems to be enough, but then again there's a lot of people here in Van, so maybe they need outside help...