So last night, my wife felt the need for one of my famous and delicious Aussie burgers, grilled to perfection on the barbie.
As usual, the burgers were a gourmet triumph!!!
BUT...I couldn't help but notice...
The buns were made in France
The mustard was made in France
The mayo was made in Germany
The pickles were from America.
The spicy sauce was from Mexico.
My BBQ was made in New Zealand.
The meat and cheese were AUSTRALIAN at least.
Ah, well...call me a globalist...
Quote from: "Bricktop"
So last night, my wife felt the need for one of my famous and delicious Aussie burgers, grilled to perfection on the barbie.
As usual, the burgers were a gourmet triumph!!!
BUT...I couldn't help but notice...
The buns were made in France
The mustard was made in France
The mayo was made in Germany
The pickles were from America.
The spicy sauce was from Mexico.
My BBQ was made in New Zealand.
The meat and cheese were AUSTRALIAN at least.
Ah, well...call me a globalist...
Except for the barbeque itself, if we have barbeque burgers, everything will have been made in either Canada or the USA.
Quote from: "Bricktop"
So last night, my wife felt the need for one of my famous and delicious Aussie burgers, grilled to perfection on the barbie.
As usual, the burgers were a gourmet triumph!!!
BUT...I couldn't help but notice...
The buns were made in France
The mustard was made in France
The mayo was made in Germany
The pickles were from America.
The spicy sauce was from Mexico.
My BBQ was made in New Zealand.
The meat and cheese were AUSTRALIAN at least.
Ah, well...call me a globalist...
You put mayo on bbq burgs? That should be illegal.
The wife had a burger in New York made that way. Mayo and pickle. She never forgot it.
That's how she likes em...
I live to serve. If the food police come, I shall plead duress.
Quote from: "Bricktop"
The wife had a burger in New York made that way. Mayo and pickle. She never forgot it.
That's how she likes em...
I live to serve. If the food police come, I shall plead duress.
Was it a kosher restaurant?
Quote from: "Bricktop"
The wife had a burger in New York made that way. Mayo and pickle. She never forgot it.
That's how she likes em...
I live to serve. If the food police come, I shall plead duress.
Remember, now that you are part of the tribe, no cheese on your burgers.
Quote from: "Fashionista"
Quote from: "Bricktop"
The wife had a burger in New York made that way. Mayo and pickle. She never forgot it.
That's how she likes em...
I live to serve. If the food police come, I shall plead duress.
Was it a kosher restaurant?
It was indeed.
So we have to go to Costco and get kosher pickles!!!

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The jars are big enough to wash in when they're emptied!!!
Quote from: "Bricktop"
Quote from: "Fashionista"
Quote from: "Bricktop"
The wife had a burger in New York made that way. Mayo and pickle. She never forgot it.
That's how she likes em...
I live to serve. If the food police come, I shall plead duress.
Was it a kosher restaurant?
It was indeed.
So we have to go to Costco and get kosher pickles!!!

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The jars are big enough to wash in when they're emptied!!!
That would last us a year.
That's the small jar!!! You need a forklift for the jars they sell in Costco!!!
Ask Shen!!!
You never see any in a Chinese shopping trolly. They can't lift them!!!
I forget the brand, but the old lady bought pickled banana peppers from Save On Foods up in Saskatoon. Man, they are good on bbq smokies and burgs.
These?

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This is the hot sauce I use...

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One taste and you're playing mariachi music in your head!!!
Quote from: "Bricktop"
These?

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Whoot, there it is.
Pickles, mustard, slice of onion, romaine lettuce/spinach and a slice of cheese. That is what I put on a hamburger.
The boss doesn't like onion. I can live without the green leaves.
Quote from: "Bricktop"
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.
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.
Quote from: "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.
I get my napa cabbage kimchi from my mom. It's expensive to buy it here too.
There's a Korean supermarket in the city that has a lot of varieties. I'm going to check it out.
Australia cannot bake a fucking hamburger bun?
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.
Quote from: "Bricktop"
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.
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.
Quote from: "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.
We like brioche buns too.
Quote from: "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.
I was amazed to see the mayo was from Germany, though. Local mayo is awful. American mayo is top of the tree.
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.
My children like ketchup, but my husband and I don't.
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.
Quote from: "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.
Does BC have a lot of dairy cattle?
There seems to be enough, but then again there's a lot of people here in Van, so maybe they need outside help...
Isn't there a milk war between Canada and the US at the moment?
War may be, but the trucks keep running back and forth!
Quote from: "Bricktop"
Isn't there a milk war between Canada and the US at the moment?
No, not at all. Trump was in Wisconsin(a dairy state) and attacked Canadian dairy.
Trump's remarks were made over a growing trade dispute between Canada and the U.S. over the dairy products: specifically ultra-filtered milk, a product which allows for greater efficiency in cheese-making.
After years of American farmers sending their ultra-filtered milk north of the border without being subject to tariffs, Ontario dairy farmers agreed last year to sell ultra-filtered milk to Canadian processors, such as Saputo Inc. and Parmalat Canada Inc., at prices competitive with international rates. Other provinces soon followed suit.
Most dairy products sent to Canada are subject to heavy tariffs, but ultra-filtered milk from the U.S. wasn't subject to those tariffs because it came into use after NAFTA was approved in 1994.
The move by Canadian producers has cost U.S. farms upwards of US$150 million, according to a report from the Washington Post.
Trump has recently been contacted by the governors of both Wisconsin and New York, as well as several U.S dairy production boards, who want him to urge Canadian Prime Minister Justin Trudeau to do away with the pricing policy.
I like a sourdough roll with the insides mostly gouged out and grilled crispy.
Cook a hefty pure beef patty (not fricking rissole or meat loaf like crap. That's for bogans and dweebs) with mushrooms and capsicum. Melt a couple of slices of provolone over all that. Load up the bun with mustard, pickles, mayo, and lettuce. Add a slice of spanish onion. Combine and enjoy.
Quote from: "Bricktop"
Not a BRIOCHE hamburger bun. Australia's buns are like America's. Full of sugar..
Don't you have bakeries close to you? Never buy the stuff at the supermarkets.
Quote from: "Dinky Dianna"
I like a sourdough roll with the insides mostly gouged out and grilled crispy.
Cook a hefty pure beef patty (not fricking rissole or meat loaf like crap. That's for bogans and dweebs) with mushrooms and capsicum. Melt a couple of slices of provolone over all that. Load up the bun with mustard, pickles, mayo, and lettuce. Add a slice of spanish onion. Combine and enjoy.
Sourdough anything makes bread come to life.
Sourdough rocks!!!