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That lettuce on the bottom bun tho....soaking all those juices
Thread of List....BURGER TOPPINGS
- Thread starter Hawkeye OG
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Blue cheese is so gross. It tastes like it went bad to me.
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It has, in a sense. An acquired taste to be sure.
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Blue Cheese and Swiss. Only two cheeses I've tasted so far that I just can't do.
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For me it's brie, and Camembert.
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With all due respect, you guys are pussies, Swiss and Brie? Limburger would like to have a word with you.
Burque
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I am precisely opposite of this as one of my favorite go to burgers is a mushroom swiss burger, of course add green chile.
Burque
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I have eaten at the original, but I actually prefer the one in Schaumburg. Its a decent burger, but not a wait in extraordinarily long line decent.
Burque
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I keep seeing it on menus around here. I am tempted to try it, but it seems like a novelty to me as I can and do just enjoy an actual burger when I want one.
Are they really that good?
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Okay Spartan.
RacerX
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A green Chile makes everything better, including burgers.
RacerX
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Better than you would expect, perhaps even far better. But traditional carnivores may not agree.
Burque
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I'll try one sometime just to try it. I remember the Boca burgers back in the day. They were pretty bad.
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I actually like that with raw onion on rye
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I am aware of a few food's that "smell like hell, but taste like heaven", fish sauce, which I use, Durian a fruit I have never smelled or tried, I've heard kimchi described as that, although I think kimchi smells pretty much like it tastes.
I've been offered Limburger but couldn't get past the funk, culinary coward. In the video there were a few that liked it, but most hated it, that sounds about right. It's the only cheese I've ever turned down, and I could use fewer cheeses not more so I'm okay with having one on my won't eat list.
RacerX
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No comparison.
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With the old veggie burgers they just wanted it too look like a burger, I don't think they made any attempt at flavor or texture.
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I would never go out of my way for it but it does work with a hefty slice of raw onion on rye. Add braunschweiger and stone ground mustard and it sorta resembles a raw Reuben?
Burque
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I remember one time going to a specialty cheese shop and thinking to myself as I walked in "I love cheese this will be awesome!" and leaving thinking "what the **** was I thinking!" At the time I was a young man and had no idea about the funk that was specialty cheese.
I would hope that my palette is more nuanced at this point, but I am still a little scurred.