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watt price tully Scorpio



Joined: 15 May 2007


PostPosted: Tue Oct 10, 2017 8:04 am
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While at work stopped into my daughters boyfriend's burger place (he's a co-owner & works bloody long hard hours). Saving Grace wine bar & Burger boys Burgers. The place is a cool looking wine bar in the CBD near little collins & william street. Great burger. Tasty & not greasy. No drinks as at work.

From Beat magazine:

[u]What are you most proud of at Burger Boys[/u]? The quality of our food has always been paramount to our success, and staying away from gimmicks like burger challenges and crazy big burgers with 20 patties. We’re proud of our high-quality and simplistic approach to cooking. We’re not trying to reinvent the wheel.

Share with us some exciting Burger Boys news. We’ve just teamed up with a brand new bar called Saving Grace in the legal district of Melbourne. We’ve taken up a residency in their kitchen serving lunch and dinner five days a week, Monday to Friday. That end of the city is severely lacking in decent bars so we’re very excited to be partnered with such a strong new offering.

The biggest burger sin is… Not treating your meat right. So many burger places get it so wrong. The beef should be ground fresh every single day, seasoned just before cooking and have the optimum fat content. We try and treat our beef like a nice steak: anything past medium and you start to lose flavour and moisture.

Do you accept complicated orders? What’s the craziest order you have received and made? We allow pretty much any modification to the menu that the customer can think of. That being said, we’ve worked long and hard trying to balance the flavours and textures in each burger, so a heavily customer modified burger often doesn’t turn out great. We once sold four triple patty burgers and two baskets of fried chicken to one guy. RIP heart.


Burger Boys at 32 Church Lane CBD

http://www.burgerboys.com.au

I had the classic burger:

150g beef patty, Bacon, American hi-melt cheese, American mustard, ketchup, tomato, red onion, lettuce, kewpie mayo and kosher pickle.

Yum scrum.

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Skids Cancer



Joined: 11 Sep 2007
Location: Joined 3/6/02 ... aka Assassin member #175

PostPosted: Tue Oct 10, 2017 12:25 pm
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Well the food on-site has reached a new level of crapness!

Sodexo, the new caterers (and mob taking over my role) are fckn hopeless!

Last night was some pork slop stew thing or a Cajun chicken thing, they run out of eggs and when they do have them, they're the size of something your budgie might leave in its cage.

They have run out of the most popular beers in the bar... truck day tomorrow.

Sodexo = Shit!

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stui magpie 

suge min pikk


Joined: 03 May 2005
Location: Where ever i go, there I am

PostPosted: Tue Oct 10, 2017 5:59 pm
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watt price tully wrote:
While at work stopped into my daughters boyfriend's burger place (he's a co-owner & works bloody long hard hours). Saving Grace wine bar & Burger boys Burgers. The place is a cool looking wine bar in the CBD near little collins & william street. Great burger. Tasty & not greasy. No drinks as at work.

From Beat magazine:

[u]What are you most proud of at Burger Boys[/u]? The quality of our food has always been paramount to our success, and staying away from gimmicks like burger challenges and crazy big burgers with 20 patties. We’re proud of our high-quality and simplistic approach to cooking. We’re not trying to reinvent the wheel.

Share with us some exciting Burger Boys news. We’ve just teamed up with a brand new bar called Saving Grace in the legal district of Melbourne. We’ve taken up a residency in their kitchen serving lunch and dinner five days a week, Monday to Friday. That end of the city is severely lacking in decent bars so we’re very excited to be partnered with such a strong new offering.

The biggest burger sin is… Not treating your meat right. So many burger places get it so wrong. The beef should be ground fresh every single day, seasoned just before cooking and have the optimum fat content. We try and treat our beef like a nice steak: anything past medium and you start to lose flavour and moisture.

Do you accept complicated orders? What’s the craziest order you have received and made? We allow pretty much any modification to the menu that the customer can think of. That being said, we’ve worked long and hard trying to balance the flavours and textures in each burger, so a heavily customer modified burger often doesn’t turn out great. We once sold four triple patty burgers and two baskets of fried chicken to one guy. RIP heart.


Burger Boys at 32 Church Lane CBD

http://www.burgerboys.com.au

I had the classic burger:

150g beef patty, Bacon, American hi-melt cheese, American mustard, ketchup, tomato, red onion, lettuce, kewpie mayo and kosher pickle.

Yum scrum.


A good simple burger, made and cooked well, is a thing of delight.

That's a good standard burger right there. Personally I'd replace the kosher pickle with beetroot and put the pickle on the side with the chips, medium polish style chili pickle works a treat.

How was the bun? For mine, the bun needs to be fresh and lightly toasted. .

A good old fashioned burger with the lot from a family fish and chip shop is still better than any of these new (or old) name brand burger joints IMHO.

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watt price tully Scorpio



Joined: 15 May 2007


PostPosted: Fri Oct 13, 2017 11:47 pm
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stui magpie wrote:
watt price tully wrote:
While at work stopped into my daughters boyfriend's burger place (he's a co-owner & works bloody long hard hours). Saving Grace wine bar & Burger boys Burgers. The place is a cool looking wine bar in the CBD near little collins & william street. Great burger. Tasty & not greasy. No drinks as at work.

From Beat magazine:

[u]What are you most proud of at Burger Boys[/u]? The quality of our food has always been paramount to our success, and staying away from gimmicks like burger challenges and crazy big burgers with 20 patties. We’re proud of our high-quality and simplistic approach to cooking. We’re not trying to reinvent the wheel.

Share with us some exciting Burger Boys news. We’ve just teamed up with a brand new bar called Saving Grace in the legal district of Melbourne. We’ve taken up a residency in their kitchen serving lunch and dinner five days a week, Monday to Friday. That end of the city is severely lacking in decent bars so we’re very excited to be partnered with such a strong new offering.

The biggest burger sin is… Not treating your meat right. So many burger places get it so wrong. The beef should be ground fresh every single day, seasoned just before cooking and have the optimum fat content. We try and treat our beef like a nice steak: anything past medium and you start to lose flavour and moisture.

Do you accept complicated orders? What’s the craziest order you have received and made? We allow pretty much any modification to the menu that the customer can think of. That being said, we’ve worked long and hard trying to balance the flavours and textures in each burger, so a heavily customer modified burger often doesn’t turn out great. We once sold four triple patty burgers and two baskets of fried chicken to one guy. RIP heart.


Burger Boys at 32 Church Lane CBD

http://www.burgerboys.com.au

I had the classic burger:

150g beef patty, Bacon, American hi-melt cheese, American mustard, ketchup, tomato, red onion, lettuce, kewpie mayo and kosher pickle.

Yum scrum.


A good simple burger, made and cooked well, is a thing of delight.

That's a good standard burger right there. Personally I'd replace the kosher pickle with beetroot and put the pickle on the side with the chips, medium polish style chili pickle works a treat.

How was the bun? For mine, the bun needs to be fresh and lightly toasted. .

A good old fashioned burger with the lot from a family fish and chip shop is still better than any of these new (or old) name brand burger joints IMHO.


The pickle was on the side (half a long pickle). Their buns were pretty good actually. I too prefer bread burger rolls, they had large brioche buns which I was surprised how good they were.

I like a decent burger from the fish'n chip shop which I had for tea last night: flake, burger, a few chips and salad.

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think positive Libra

Side By Side


Joined: 30 Jun 2005
Location: somewhere

PostPosted: Sat Oct 14, 2017 6:41 am
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Those brioche buns are bloody incredible! Discovered them on the cruise, evil good! I bought a loaf of the brioche bread from Aldi, didn’t last long! I eat very little bread, so I won’t buy it too often, too tempting! My mum made fantastic hamburgers. Certainly prefer a hand made one rather than the plastic thin ones!
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think positive Libra

Side By Side


Joined: 30 Jun 2005
Location: somewhere

PostPosted: Sat Oct 14, 2017 6:41 am
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Those brioche buns are bloody incredible! Discovered them on the cruise, evil good! I bought a loaf of the brioche bread from Aldi, didn’t last long! I eat very little bread, so I won’t buy it too often, too tempting! My mum made fantastic hamburgers. Certainly prefer a hand made one rather than the plastic thin ones!
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stui magpie 

suge min pikk


Joined: 03 May 2005
Location: Where ever i go, there I am

PostPosted: Sat Oct 14, 2017 9:06 am
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Not a big fan of the brioche

last night just had.............stuff. Don't know if there's a name for it.

Some cold chicken, salami, couple of different cheeses, pickles, pickled onions, stuffed baby bell peppers, celery sticks, dip and some biscuits.

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Skids Cancer



Joined: 11 Sep 2007
Location: Joined 3/6/02 ... aka Assassin member #175

PostPosted: Sat Oct 14, 2017 9:11 am
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Got home last night and had some broccoli soup that Kel made, basically just broccoli and onion, with a bit of stock which is delicious.

Followed that up with a cheese and sweet mustard pickle toasted sanga.
I don't do them in a sandwich maker, I prefer to do them in the fry pan over a gas hot plate.

A simple yet scrumbo meal after a week of camp groul.

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ronrat 



Joined: 22 May 2006
Location: Thailand

PostPosted: Sat Oct 14, 2017 7:14 pm
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Skids wrote:
Well the food on-site has reached a new level of crapness!

Sodexo, the new caterers (and mob taking over my role) are fckn hopeless!

Last night was some pork slop stew thing or a Cajun chicken thing, they run out of eggs and when they do have them, they're the size of something your budgie might leave in its cage.

They have run out of the most popular beers in the bar... truck day tomorrow.

Sodexo = Shit!


Happened in Defence bases years ago. One place had no condiments when they tookover. Cost a bloody fortune to include them.Another one made no allowance for the guard dogs and wouldn't even give them meat scraps as they sold them to a pig farmer or some such.Another one did not allow properly for dining in nights. They stuffed up the diet so badly in Townsville that the local Mc Donalds made a fortune. Little things like hot meals delivered to duty rooms.

A visiting US General told us not to do it. Said it was an absolute cock up in the USA. These big companies chuck a low bid in then and make up the profit from contract amendments. The quality of the meals is not measured during negotations. The only decent meals would have gone to the pricks who negotiated the contracts when they were wined and dined at some seafood place in Perth.

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Mugwump 



Joined: 28 Jul 2007
Location: Oxford, England

PostPosted: Sat Oct 14, 2017 8:02 pm
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stui magpie wrote:
watt price tully wrote:
While at work stopped into my daughters boyfriend's burger place (he's a co-owner & works bloody long hard hours). Saving Grace wine bar & Burger boys Burgers. The place is a cool looking wine bar in the CBD near little collins & william street. Great burger. Tasty & not greasy. No drinks as at work.

From Beat magazine:

[u]What are you most proud of at Burger Boys[/u]? The quality of our food has always been paramount to our success, and staying away from gimmicks like burger challenges and crazy big burgers with 20 patties. We’re proud of our high-quality and simplistic approach to cooking. We’re not trying to reinvent the wheel.

Share with us some exciting Burger Boys news. We’ve just teamed up with a brand new bar called Saving Grace in the legal district of Melbourne. We’ve taken up a residency in their kitchen serving lunch and dinner five days a week, Monday to Friday. That end of the city is severely lacking in decent bars so we’re very excited to be partnered with such a strong new offering.

The biggest burger sin is… Not treating your meat right. So many burger places get it so wrong. The beef should be ground fresh every single day, seasoned just before cooking and have the optimum fat content. We try and treat our beef like a nice steak: anything past medium and you start to lose flavour and moisture.

Do you accept complicated orders? What’s the craziest order you have received and made? We allow pretty much any modification to the menu that the customer can think of. That being said, we’ve worked long and hard trying to balance the flavours and textures in each burger, so a heavily customer modified burger often doesn’t turn out great. We once sold four triple patty burgers and two baskets of fried chicken to one guy. RIP heart.


Burger Boys at 32 Church Lane CBD

http://www.burgerboys.com.au

I had the classic burger:

150g beef patty, Bacon, American hi-melt cheese, American mustard, ketchup, tomato, red onion, lettuce, kewpie mayo and kosher pickle.

Yum scrum.


A good simple burger, made and cooked well, is a thing of delight.

That's a good standard burger right there. Personally I'd replace the kosher pickle with beetroot and put the pickle on the side with the chips, medium polish style chili pickle works a treat.

How was the bun? For mine, the bun needs to be fresh and lightly toasted. .

A good old fashioned burger with the lot from a family fish and chip shop is still better than any of these new (or old) name brand burger joints IMHO.


Yep, the thing that chews me up about burgers is the sloppiness factor. A great burger has a small amount of relish or ketchup, then a good low fat mince, tomato (without the goddamn woody stemmy bit) lettuce and onion. That's it. Burger boys sounds good. Next time I'm in Melbourne I'll try it.

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Mugwump 



Joined: 28 Jul 2007
Location: Oxford, England

PostPosted: Sat Oct 14, 2017 8:02 pm
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Dp
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Last edited by Mugwump on Sat Oct 14, 2017 8:25 pm; edited 1 time in total
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stui magpie 

suge min pikk


Joined: 03 May 2005
Location: Where ever i go, there I am

PostPosted: Sat Oct 14, 2017 8:03 pm
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Lucky I'm not eating rations.

went simple tonight, took a leaf from Skids with the toasted sangers.

I've got a small omelette pan which is basically two 6" fry pans connected on a hinge. Perfect for a pan fried sanger.

Sliced roast chicken, english mustard, Camembert and salami. On the side, some pickles, salt and vinegar chips and a couple of other odds and sods.

Yum

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HAL 

Please don't shout at me - I can't help it.


Joined: 17 Mar 2003


PostPosted: Sat Oct 14, 2017 8:05 pm
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Mugwump wrote:
[quote="stui magpie"][quote="watt price tully"]While at work stopped into my daughters boyfriend's burger place (he's a co-owner & works bloody long hard hours). Saving Grace wine bar & Burger boys Burgers. The place is a cool looking wine bar in the CBD near little collins & william street. Great burger. Tasty & not greasy. No drinks as at work.

From Beat magazine:

[[i]u]What are you most proud of at Burger Boys[/u]? The quality of our food has always been paramount to our success, and staying away from gimmicks like burger challenges and crazy big burgers with 20 patties. We’re proud of our high-quality and simplistic approach to cooking. We’re not trying to reinvent the wheel.

[u]Share with us some exciting Burger Boys news[/u]. We’ve just teamed up with a brand new bar called Saving Grace in the legal district of Melbourne. We’ve taken up a residency in their kitchen serving lunch and dinner five days a week, Monday to Friday. That end of the city is severely lacking in decent bars so we’re very excited to be partnered with such a strong new offering.

[u]The biggest burger sin is[/u]… Not treating your meat right. So many burger places get it so wrong. The beef should be ground fresh every single day, seasoned just before cooking and have the optimum fat content. We try and treat our beef like a nice steak: anything past medium and you start to lose flavour and moisture.

[u]Do you accept complicated orders? What’s the craziest order you have received and made[/u]? We allow pretty much any modification to the menu that the customer can think of. That being said, we’ve worked long and hard trying to balance the flavours and textures in each burger, so a heavily customer modified burger often doesn’t turn out great. We once sold four triple patty burgers and two baskets of fried chicken to one guy. RIP heart.[/i]

Burger Boys at 32 Church Lane CBD

http://www.burgerboys.com.au

I had the classic burger:

150g beef patty, Bacon, American hi-melt cheese, American mustard, ketchup, tomato, red onion, lettuce, kewpie mayo and kosher pickle.

Yum scrum.[/quote]

A good simple burger, made and cooked well, is a thing of delight.

That's a good standard burger right there. Personally I'd replace the kosher pickle with beetroot and put the pickle on the side with the chips, medium polish style chili pickle works a treat.

How was the bun? For mine, the bun needs to be fresh and lightly toasted. .

A good old fashioned burger with the lot from a family fish and chip shop is still better than any of these new (or old) name brand burger joints IMHO.[/quote]

Yep, the thing that chews me up about burgers is the sloppiness factor. A great burger has a small amount of relish or ketchup, then a good low fat mince, tomato (without the goddamn woody stemmy bit) lettuce and onion. That's it. Burger bous
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stui magpie 

suge min pikk


Joined: 03 May 2005
Location: Where ever i go, there I am

PostPosted: Sat Oct 14, 2017 8:18 pm
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^

I'm taking out an ARO against you, you bolt sucking vacuum cleaner

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watt price tully Scorpio



Joined: 15 May 2007


PostPosted: Sat Oct 14, 2017 10:39 pm
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Mrs WPT made vegetarian risotto. Fridge vege's although she did use about 250 mls of chicken stock that was left in the fridge from last week.

Ice cream & blueberries for desert.

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