Shitty American Food (AKA for the FAO of Zackster)

LT42

A Philly Cheesesteak wrapped in a pizza? Hell YASSS YALLLL

bosstrabs

LT42 Defo would try that.

That reminds me, I had a stromboli for the first time in years this week, and this is absolutely PEAK Yank food. *It is Italian-American, so American in my book.

Smallman1

bosstrabs Defo would try that.

And what about the pizza?

Oi oi!

zackster

Tipping you lads to this one. Pink Sauce is sweeping the nation. Some woman makes it in her house and sells it on tiktok. Its making people violently ill due to a wife array of issues, but we still love it folks!

Mad_Cyril

This one has always puzzled me…

ScottBailey

Mad_Cyril big fan of biscuits & gravy here. They do them OK up north, but the best I’ve tried was probably in Tennessee

Cankles-McJeggings

🤮 looks like something a cat would yak up.

ScottBailey

Agreed the presentation always leaves a lot to be desired, but at the end of the day it’s just a bechamel sauce with sausage in it, over some scones. Except the use of buttermilk makes it that much better than it’s British cousin.

Cankles-McJeggings

ScottBailey

Struggling to imagine sausages in bechamel sauce on scones tbh.

Morty-C-137

ScottBailey Buttermilk.. great.. to get the taste closer to the way it looks I presume? Vomit that is..

ScottBailey

Cankles-McJeggings stodgefest. Perfect brekkie, especially with a hangover

ScottBailey

Morty-C-137 assuming you’re either a red-top drinker at best, soy milk drinker at worst?

Dubman

Anyone into making smashed burgers. I will admit I’ve only just started doing them on the bbq. I don’t I’ll ever make my own burgers ever again.

vinnyt77

Dubman Yeah, big fan here. Saw a Youtube vid about ten years ago showing how to make smashburgers, and they’ve become the only way I’ll cook them now. I use a heavy cast iron grill plate over my charcoal BBQ, and the results are fantastic.

Used to use a burger press to make half pound monstrosities, but would far rather have 2 × 100g smashburgers these days.

bosstrabs

FAO @jonattonyeah

Dubman

Last time I made they were to or not smashed down enough. Today I’ve gone for 2 ×75g lean mince but will smash them pretty thin. Also added some extra beef fat from last Sunday’s roast for a bit more flavour. Do you a slice of cheese between each burger.

vinnyt77

Dubman Also added some extra beef fat from last Sunday’s roast for a bit more flavour.

Nice 🙂

Yeah - always a slice of cheese per burger. Bit of water on the grill plate and steel bowl as a dome to steam the cheese and keep the burger moist.

Dubman

They’re so good and simple. I used use burger press myself. But now I just use 2 baking trays and some grease proof paper to smash them.

vinnyt77

Dubman I’m a kitchen gadget wanker, so bought myself a decent cast iron press….

Dubman

vinnyt77
Wicked. Tell me it’s got the Vinny family crest embossed on it.

bosstrabs

vinnyt77 I also have one of these, for the same purpose - making smash burgers (though not on a barbecue, on a flat bottomed pan with a roaring gas flame works quite well).

vinnyt77

Dubman Of course. We put that on everything.

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