That's a mighty fine burger good sir. "Calibrated eyes". Using that the next time my wife tells me I need glasses. So for, my absolutely bullet-proof retort has been "No, we just need a bigger TV.". Catch you on the next one!
That would be a $20 burger in california. Iron Maiden-my man! Maiden & Judas Priest are my 2 all-time favorite bands. Have you checked out Invincible Shield-it’s PHENOMENAL!!! 🔥I know what you mean about calibrated eyes-having a job for the last 35 years where I use a tape measure every single day.
Excellent. I remember The Big Tasty - I'd buy one because it was a quarter pounder and add the extra patty for a half pound, but yeah it had this weird but moresome sauce. I think it appealed to people like me who only occaisonally would eat there. Liquid smoke - that's today's American ingredient! As you opened the video describing it, I was thinking large amounts of smokey paprika, but way wide of the mark with my inexperience.
You keep ordering all that american stuff they are going to think you are harbouring a yank or something. 3 more items and you get to vote in our next election. Heck, I'm pretty sure anyone can do that now...
@@howtocooke Looks that way, after the last one where another 20m people turned out to vote than normal. My 9yo son (whose best friend is an American, living in Glasgow...for some reason) is delighted with the deep fat fryer - he wants southern fried chicken. Yeah, it's the food I love about america and he does too.
The first time I was in mainland Europe, the first place I ate was in a McDonalds; I loved that a quarter-pounder w/cheese was (and probably still is) a "royale w/cheese," just like Travolta said it'd be.
I was in Germany recently, there is still a royale, has been shortened to royal and there are several versions of it now. Including a “smoky” royal. The McRib is on the menu full time. They have a much larger menu than we do in the US including baristas that would rival Starbucks. I would go to MacDonalds more often if that menu was here.
Good lookin' burger, as usual. I have to admit to a bit of skepticism on the liquid smoke thing, but hey, I'd give it a try once just to find out for sure.
Where most people go wrong with liquid smoke is using too much. That gives you that metallic mouth feel. If you add just a little it really does work quite well. So I hear. I can't taste smoke, not even liquid smoke, not bacon, not BBQ, Nada! My career as a BBQ cook was cut way too short do to this tragic disability. Worst part, there is no telethon for this. No foundations. The NFL isn't drawing attention to this horrific affliction. Just me being weird, all by myself...
Hey Bill with all those old fast food commercials you posted how about making the Pioneer Chicken? One of these days when I’m back home in California I need to trek up to LA and hit one of the last two up. Oh and a fun fact the seagull is Utah’s state bird if you didn’t know. lol it was very weird seeing them out here when there are no beaches. lol. The burger looks great by the way too.
Fried Chicken is on my list to do soon. Not sure how to do theirs, I haven't had it in a thousand years. Not much info on seasoning that I can find either. I do remember it being better than KFC but that's not hard to do, haha. I thought I remembered the seagull being the state bird there. You have the ocean, we have the beach. Here it's all pigeons. Why are they so adaptable? Rats with wings! Tangent...
@@howtocooke All I know is one of the locations the owner retired and his kids took it over and there kids are trying to get the word out and open up more restaurants. I believe they flour it first then a wet batter but I haven’t seen any recipes for it either.
That's a mighty fine burger good sir.
"Calibrated eyes". Using that the next time my wife tells me I need glasses. So for, my absolutely bullet-proof retort has been "No, we just need a bigger TV.".
Catch you on the next one!
I think stick with the bigger TV. Who knows, one of the days it just might work!
That would be a $20 burger in california. Iron Maiden-my man! Maiden & Judas Priest are my 2 all-time favorite bands. Have you checked out Invincible Shield-it’s PHENOMENAL!!! 🔥I know what you mean about calibrated eyes-having a job for the last 35 years where I use a tape measure every single day.
Bird poop jokes LOL!!
Excellent. I remember The Big Tasty - I'd buy one because it was a quarter pounder and add the extra patty for a half pound, but yeah it had this weird but moresome sauce. I think it appealed to people like me who only occaisonally would eat there. Liquid smoke - that's today's American ingredient! As you opened the video describing it, I was thinking large amounts of smokey paprika, but way wide of the mark with my inexperience.
You keep ordering all that american stuff they are going to think you are harbouring a yank or something. 3 more items and you get to vote in our next election. Heck, I'm pretty sure anyone can do that now...
@@howtocooke Looks that way, after the last one where another 20m people turned out to vote than normal. My 9yo son (whose best friend is an American, living in Glasgow...for some reason) is delighted with the deep fat fryer - he wants southern fried chicken. Yeah, it's the food I love about america and he does too.
The first time I was in mainland Europe, the first place I ate was in a McDonalds; I loved that a quarter-pounder w/cheese was (and probably still is) a "royale w/cheese," just like Travolta said it'd be.
I was in Germany recently, there is still a royale, has been shortened to royal and there are several versions of it now. Including a “smoky” royal. The McRib is on the menu full time. They have a much larger menu than we do in the US including baristas that would rival Starbucks. I would go to MacDonalds more often if that menu was here.
Good lookin' burger, as usual. I have to admit to a bit of skepticism on the liquid smoke thing, but hey, I'd give it a try once just to find out for sure.
Where most people go wrong with liquid smoke is using too much. That gives you that metallic mouth feel. If you add just a little it really does work quite well. So I hear. I can't taste smoke, not even liquid smoke, not bacon, not BBQ, Nada! My career as a BBQ cook was cut way too short do to this tragic disability. Worst part, there is no telethon for this. No foundations. The NFL isn't drawing attention to this horrific affliction. Just me being weird, all by myself...
I can relate to being weird all by one's self. 😀
Hey Bill with all those old fast food commercials you posted how about making the Pioneer Chicken? One of these days when I’m back home in California I need to trek up to LA and hit one of the last two up. Oh and a fun fact the seagull is Utah’s state bird if you didn’t know. lol it was very weird seeing them out here when there are no beaches. lol. The burger looks great by the way too.
Fried Chicken is on my list to do soon. Not sure how to do theirs, I haven't had it in a thousand years. Not much info on seasoning that I can find either. I do remember it being better than KFC but that's not hard to do, haha. I thought I remembered the seagull being the state bird there. You have the ocean, we have the beach. Here it's all pigeons. Why are they so adaptable? Rats with wings! Tangent...
@@howtocooke All I know is one of the locations the owner retired and his kids took it over and there kids are trying to get the word out and open up more restaurants. I believe they flour it first then a wet batter but I haven’t seen any recipes for it either.
BASED F NEWSOME