Vic Wasteland Thread

[Odium]

Now I know why Bird's always raving on about his Jeep.

http://www.youtube.com/watch?v=QU-KMsc45lM

LOL, so much rednecks eating shit <3

[TiTAN]

NSW guys also love cock as a daily

with visibility equivalent to this

and $5000 for something like a replacement or repair front bumper, i'd say its not an ideal daily IMO...

he has a 400+kw skyline for a weekender, i dont think many f**ks are given, its reliable and fun to drive.

[Miguelone]

http://www.cheeseandburger.com/

[xALmoN]

hmm burger night part two?

[Miguelone]

There was a burger night part one?

[joeyjoejoejuniorshabadoo]

he has a 400+kw skyline for a weekender, i dont think many f**ks are given, its reliable and fun to drive.

I'd like to point out that I personally have NOTHING against the lotus or using it on the roads as a daily...

I merely took the opportunity to point out the fact that most N.S.W. men enjoy the penis

[joeyjoejoejuniorshabadoo]

cheeseburger society burgers look good... would def try.

also went to Fat Bob's t'other day and it was pretty good. long wait and expensive but very good.

still prefer to eat 2 x huxtaburgers and chips for the same price as 1 fat bobs though

I beleive dezzman is of a similar opinion

[ssxRicho]

dropped into huxta prahran the other week, was ok.

I'm loving Babu and Andrews at the moment.

[joeyjoejoejuniorshabadoo]

haven't been to prarahn yet, or city smith st for ages for that matter lol...

need to try andrews as it seems to frequently get the best rep

[joeyjoejoejuniorshabadoo]

I tend to make my own burgers most of the time cos I am boss and i like to drink beer at home

[emts]

went to try trunk diner on week but function, gotta try again next week.

saving the merrywell at crown for my last day of the year..

[emts]

I tend to make my own burgers most of the time cos I am boss and i like to drink beer at home

thus joy of burger trucks, grab burger, home in a couple minutes, drink beer.

I occasionally get beatbox kitchen when in port melb as can be home in under 5 min.

or Mr Burger when in Yarraville and home sooner.

[ssxRicho]

I tend to make my own burgers most of the time cos I am boss and i like to drink beer at home

Invite next time please

Mr Burger have a shop on Chaps now as well. Have been meaning to go there.

[emts]

beatbox way better than mr burger.

and it's at the end of moray st southbank today...

[ssxRicho]

I saw that, inevitably it means I'm having a burger to lunch.

Now whether it's going to be Babu or Beatbox I'm not sure yet. But Babu is in the right direction.

[emts]

if you go beatbox let me know, walking up there a bit after 12.

[joeyjoejoejuniorshabadoo]

burgers at home are just as quick and easy if you are prepared.

I buy all my fresh fruit, veggies and such from the market for the week and then get 2 weeks worth of meat from Tasman.

I always buy a bulk pack of premium mince and prep it for burgers.

I also go to Breadtop and buy 4-5 packets of savory rolls at a time and throw the packs in the freezer.

These are the absolute last word in awesome home burger buns and aren't even a little bit effected by the freezing process, just in the bags they already come in. they are small though, so you need to eat 2-4 each

The good thing about Tasman is that the way they pack their mince is directly from the mincer to the pack, so all the meat strands (and hence protien strands) are aligned and when not mixed up make unbeleiveable burger patties.

I get the mince and lay the strands (all facing the same way) on gladwrap to be a little bigger than the size of the buns and roll the shit up nice and tight to get a perfect pattie shape but with all the strands facing the same way. using a LOT of gladwrap.... a LOT

make a few logs and throw them all in the freezer too.

this process take like 5 mins at most.

To cook them, just remove from the freezer and once thawed enough cut into thick pattie slices (with the gladwrap still on and using a SHARP knife) and lay on bench to thaw properly and at room temp (doesn't take long after sliced)

heat a thick pan or the BBQ until red hot, salt the meat heavily with sea salt flakes and cook (still with the gladwrap on)

as soon as the gladwrap gets near the heat it shrinks and doesn't actually hit the heat and melt, cook one side, turn over and remove the gladwrap.

cook until still medium... and you have the most awesome burger pattie imaginable

Then I always ensure I have a pack of bega super slices in the fridge at all times (epic American burger style cheese) and can have burgers with minimal notice at any time.

the rest I change up based on what I feel like...

[Plattsy]

burgers at home are just as quick and easy if you are prepared.

I buy all my fresh fruit, veggies and such from the market for the week and then get 2 weeks worth of meat from Tasman.

I always buy a bulk pack of premium mince and prep it for burgers.

I also go to Breadtop and buy 4-5 packets of savory rolls at a time and throw the packs in the freezer.

These are the absolute last word in awesome home burger buns and aren't even a little bit effected by the freezing process, just in the bags they already come in. they are small though, so you need to eat 2-4 each

The good thing about Tasman is that the way they pack their mince is directly from the mincer to the pack, so all the meat strands (and hence protien strands) are aligned and when not mixed up make unbeleiveable burger patties.

I get the mince and lay the strands (all facing the same way) on gladwrap to be a little bigger than the size of the buns and roll the shit up nice and tight to get a perfect pattie shape but with all the strands facing the same way. using a LOT of gladwrap.... a LOT

make a few logs and throw them all in the freezer too.

this process take like 5 mins at most.

To cook them, just remove from the freezer and once thawed enough cut into thick pattie slices (with the gladwrap still on and using a SHARP knife) and lay on bench to thaw properly and at room temp (doesn't take long after sliced)

heat a thick pan or the BBQ until red hot, salt the meat heavily with sea salt flakes and cook (still with the gladwrap on)

as soon as the gladwrap gets near the heat it shrinks and doesn't actually hit the heat and melt, cook one side, turn over and remove the gladwrap.

cook until still medium... and you have the most awesome burger pattie imaginable

Then I always ensure I have a pack of bega super slices in the fridge at all times (epic American burger style cheese) and can have burgers with minimal notice at any time.

the rest I change up based on what I feel like...

fark you just made my mouth water you kent.

and ive got a spinach and ricotta pastie for lunch. vegetarian shite.

[(OO)SKYLINE(OO)]

http://www.cheeseandburger.com/

Mother Of God they look tasty!

I would love to try all of them.

[Leroy Peterson]

+1 for tasman meats.

+1 for market food but fark I hate going to dandenong market most of the time. parking + fighting through the crowds isnt fun. Shame south melbourne isnt as close as it used to be good boutique beers there too. Cant find Metal Head Porter anywhere!