Not that long ago, a chef was trying to post one of his menu items on his Instagram, but realised his burger didn't look very nice.
"How can I make it look better, so I get more likes?" He thought.
"Eureka, I've got it... I will put them in the fattiest, richest bun there is: Brioche!"
And now the brioche burger bun appears on practically every menu. It is also the worst bun for a burger.
It's an excessively rich bread, packed with butter and eggs - with a forty per cent fat patty, cheese, sometimes bacon and sometimes mayonnaise. It stacks fat on fat, with fat. The richness of the bun coats the palette with every bite and it muffles the flavours.
A much worse product, that looks much nicer. Will this madness ever end? Get brioche in the bin.
Not that long ago, a chef was trying to post one of his menu items on his Instagram, but realised his burger didn't look very nice.
"How can I make it look better, so I get more likes?" He thought.
"Eureka, I've got it... I will put them in the fattiest, richest bun there is: Brioche!"
And now the brioche burger bun appears on practically every menu. It is also the worst bun for a burger.
It's an excessively rich bread, packed with butter and eggs - with a forty per cent fat patty, cheese, sometimes bacon and sometimes mayonnaise. It stacks fat on fat, with fat. The richness of the bun coats the palette with every bite and it muffles the flavours.
A much worse product, that looks much nicer. Will this madness ever end? Get brioche in the bin.
Not that long ago, a chef was trying to post one of his menu items on his Instagram, but realised his burger didn't look very nice.
"How can I make it look better, so I get more likes?" He thought.
"Eureka, I've got it... I will put them in the fattiest, richest bun there is: Brioche!"
And now the brioche burger bun appears on practically every menu. It is also the worst bun for a burger.
It's an excessively rich bread, packed with butter and eggs - with a forty per cent fat patty, cheese, sometimes bacon and sometimes mayonnaise. It stacks fat on fat, with fat. The richness of the bun coats the palette with every bite and it muffles the flavours.
A much worse product, that looks much nicer. Will this madness ever end? Get brioche in the bin.
I love brioche. I agree it would be nice to occasionally have the option of a burger not in brioche but with things like pulled pork and the more decadent burgers the sweetness is perfect. A traditional burger less so. But I think the comparator is the crap buns you get in a burger van rather than a nice artisanal bun. The move to brioche seems to have happened instead of upgrading those basic shite buns.
Brioche is great for other stuff too. I home bake it - sometimes in the pizza oven. It's incredible. Then turn it into French toast and it becomes another level.
Not that long ago, a chef was trying to post one of his menu items on his Instagram, but realised his burger didn't look very nice.
"How can I make it look better, so I get more likes?" He thought.
"Eureka, I've got it... I will put them in the fattiest, richest bun there is: Brioche!"
And now the brioche burger bun appears on practically every menu. It is also the worst bun for a burger.
It's an excessively rich bread, packed with butter and eggs - with a forty per cent fat patty, cheese, sometimes bacon and sometimes mayonnaise. It stacks fat on fat, with fat. The richness of the bun coats the palette with every bite and it muffles the flavours.
A much worse product, that looks much nicer. Will this madness ever end? Get brioche in the bin.
I love brioche. I agree it would be nice to occasionally have the option of a burger not in brioche but with things like pulled pork and the more decadent burgers the sweetness is perfect. A traditional burger less so. But I think the comparator is the crap buns you get in a burger van rather than a nice artisanal bun. The move to brioche seems to have happened instead of upgrading those basic shite buns.
Brioche is great for other stuff too. I home bake it - sometimes in the pizza oven. It's incredible. Then turn it into French toast and it becomes another level.
I normally have 5 or 6 different types of bun available just in case there is a problem and brioche doesn’t work any more.
Not that long ago, a chef was trying to post one of his menu items on his Instagram, but realised his burger didn't look very nice.
"How can I make it look better, so I get more likes?" He thought.
"Eureka, I've got it... I will put them in the fattiest, richest bun there is: Brioche!"
And now the brioche burger bun appears on practically every menu. It is also the worst bun for a burger.
It's an excessively rich bread, packed with butter and eggs - with a forty per cent fat patty, cheese, sometimes bacon and sometimes mayonnaise. It stacks fat on fat, with fat. The richness of the bun coats the palette with every bite and it muffles the flavours.
A much worse product, that looks much nicer. Will this madness ever end? Get brioche in the bin.
I love brioche. I agree it would be nice to occasionally have the option of a burger not in brioche but with things like pulled pork and the more decadent burgers the sweetness is perfect. A traditional burger less so. But I think the comparator is the crap buns you get in a burger van rather than a nice artisanal bun. The move to brioche seems to have happened instead of upgrading those basic shite buns.
Brioche is great for other stuff too. I home bake it - sometimes in the pizza oven. It's incredible. Then turn it into French toast and it becomes another level.
I normally have 5 or 6 different types of bun available just in case there is a problem and brioche doesn’t work any more.
I also have different types of bread in case my pizza oven is being serviced.
Not that long ago, a chef was trying to post one of his menu items on his Instagram, but realised his burger didn't look very nice.
"How can I make it look better, so I get more likes?" He thought.
"Eureka, I've got it... I will put them in the fattiest, richest bun there is: Brioche!"
And now the brioche burger bun appears on practically every menu. It is also the worst bun for a burger.
It's an excessively rich bread, packed with butter and eggs - with a forty per cent fat patty, cheese, sometimes bacon and sometimes mayonnaise. It stacks fat on fat, with fat. The richness of the bun coats the palette with every bite and it muffles the flavours.
A much worse product, that looks much nicer. Will this madness ever end? Get brioche in the bin.
Have no understanding why people have brioche buns for burgers or to be honest anything. Seems everywhere now. First had it once in some gastro trendy cashless hooray Henry type of so called hip place and it's too sweet, too thick and falls apart in chunks as you bite into it. Now every place has it. Can't soak up the juices from the burger and other accompaniments as it's too dry and dense. Bin it along with the bagel.
Not that long ago, a chef was trying to post one of his menu items on his Instagram, but realised his burger didn't look very nice.
"How can I make it look better, so I get more likes?" He thought.
"Eureka, I've got it... I will put them in the fattiest, richest bun there is: Brioche!"
And now the brioche burger bun appears on practically every menu. It is also the worst bun for a burger.
It's an excessively rich bread, packed with butter and eggs - with a forty per cent fat patty, cheese, sometimes bacon and sometimes mayonnaise. It stacks fat on fat, with fat. The richness of the bun coats the palette with every bite and it muffles the flavours.
A much worse product, that looks much nicer. Will this madness ever end? Get brioche in the bin.
I love brioche. I agree it would be nice to occasionally have the option of a burger not in brioche but with things like pulled pork and the more decadent burgers the sweetness is perfect. A traditional burger less so. But I think the comparator is the crap buns you get in a burger van rather than a nice artisanal bun. The move to brioche seems to have happened instead of upgrading those basic shite buns.
Brioche is great for other stuff too. I home bake it - sometimes in the pizza oven. It's incredible. Then turn it into French toast and it becomes another level.
I normally have 5 or 6 different types of bun available just in case there is a problem and brioche doesn’t work any more.
I also have different types of bread in case my pizza oven is being serviced.
Come on fella, I know you don't like me and we've disagreed on a few issues but endlessly lolling the majority of post of mine on unrelated threads and taking unnecessary digs at my posts is a bit childish and boring. I know you want to annoy me until I stop contributing but I'm just gonna call out your shit behaviour.
Not that long ago, a chef was trying to post one of his menu items on his Instagram, but realised his burger didn't look very nice.
"How can I make it look better, so I get more likes?" He thought.
"Eureka, I've got it... I will put them in the fattiest, richest bun there is: Brioche!"
And now the brioche burger bun appears on practically every menu. It is also the worst bun for a burger.
It's an excessively rich bread, packed with butter and eggs - with a forty per cent fat patty, cheese, sometimes bacon and sometimes mayonnaise. It stacks fat on fat, with fat. The richness of the bun coats the palette with every bite and it muffles the flavours.
A much worse product, that looks much nicer. Will this madness ever end? Get brioche in the bin.
I love brioche. I agree it would be nice to occasionally have the option of a burger not in brioche but with things like pulled pork and the more decadent burgers the sweetness is perfect. A traditional burger less so. But I think the comparator is the crap buns you get in a burger van rather than a nice artisanal bun. The move to brioche seems to have happened instead of upgrading those basic shite buns.
Brioche is great for other stuff too. I home bake it - sometimes in the pizza oven. It's incredible. Then turn it into French toast and it becomes another level.
I normally have 5 or 6 different types of bun available just in case there is a problem and brioche doesn’t work any more.
I also have different types of bread in case my pizza oven is being serviced.
Come on fella, I know you don't like me and we've disagreed on a few issues but endlessly lolling the majority of post of mine on unrelated threads and taking unnecessary digs at my posts is a bit childish and boring. I know you want to annoy me until I stop contributing but I'm just gonna call out your shit behaviour.
I thought at least he would be a bit sporadic about it.
Not that long ago, a chef was trying to post one of his menu items on his Instagram, but realised his burger didn't look very nice.
"How can I make it look better, so I get more likes?" He thought.
"Eureka, I've got it... I will put them in the fattiest, richest bun there is: Brioche!"
And now the brioche burger bun appears on practically every menu. It is also the worst bun for a burger.
It's an excessively rich bread, packed with butter and eggs - with a forty per cent fat patty, cheese, sometimes bacon and sometimes mayonnaise. It stacks fat on fat, with fat. The richness of the bun coats the palette with every bite and it muffles the flavours.
A much worse product, that looks much nicer. Will this madness ever end? Get brioche in the bin.
I love brioche. I agree it would be nice to occasionally have the option of a burger not in brioche but with things like pulled pork and the more decadent burgers the sweetness is perfect. A traditional burger less so. But I think the comparator is the crap buns you get in a burger van rather than a nice artisanal bun. The move to brioche seems to have happened instead of upgrading those basic shite buns.
Brioche is great for other stuff too. I home bake it - sometimes in the pizza oven. It's incredible. Then turn it into French toast and it becomes another level.
In some god-forsaken eateries in oversized America, you can order a burger encased in a doughnut rather than a bun.
That sounds shocking until we realise that bakeries (good ones) use brioche to make doughnuts. So it's practically the same thing we're doing all over England - eating lovely, glossy doughnut burgers.
But brioche certainly has its place, and I love the idea of making it in the pizza oven.
Now I'm off to have my daily egg and bacon sandwich, inside an apple danish.
Not that long ago, a chef was trying to post one of his menu items on his Instagram, but realised his burger didn't look very nice.
"How can I make it look better, so I get more likes?" He thought.
"Eureka, I've got it... I will put them in the fattiest, richest bun there is: Brioche!"
And now the brioche burger bun appears on practically every menu. It is also the worst bun for a burger.
It's an excessively rich bread, packed with butter and eggs - with a forty per cent fat patty, cheese, sometimes bacon and sometimes mayonnaise. It stacks fat on fat, with fat. The richness of the bun coats the palette with every bite and it muffles the flavours.
A much worse product, that looks much nicer. Will this madness ever end? Get brioche in the bin.
I love brioche. I agree it would be nice to occasionally have the option of a burger not in brioche but with things like pulled pork and the more decadent burgers the sweetness is perfect. A traditional burger less so. But I think the comparator is the crap buns you get in a burger van rather than a nice artisanal bun. The move to brioche seems to have happened instead of upgrading those basic shite buns.
Brioche is great for other stuff too. I home bake it - sometimes in the pizza oven. It's incredible. Then turn it into French toast and it becomes another level.
In some god-forsaken eateries in oversized America, you can order a burger encased in a doughnut rather than a bun.
That sounds shocking until we realise that bakeries (good ones) use brioche to make doughnuts. So it's practically the same thing we're doing all over England - eating lovely, glossy doughnut burgers.
But brioche certainly has its place, and I love the idea of making it in the pizza oven.
Now I'm off to have my daily egg and bacon sandwich, inside an apple danish.
Not that long ago, a chef was trying to post one of his menu items on his Instagram, but realised his burger didn't look very nice.
"How can I make it look better, so I get more likes?" He thought.
"Eureka, I've got it... I will put them in the fattiest, richest bun there is: Brioche!"
And now the brioche burger bun appears on practically every menu. It is also the worst bun for a burger.
It's an excessively rich bread, packed with butter and eggs - with a forty per cent fat patty, cheese, sometimes bacon and sometimes mayonnaise. It stacks fat on fat, with fat. The richness of the bun coats the palette with every bite and it muffles the flavours.
A much worse product, that looks much nicer. Will this madness ever end? Get brioche in the bin.
I love brioche. I agree it would be nice to occasionally have the option of a burger not in brioche but with things like pulled pork and the more decadent burgers the sweetness is perfect. A traditional burger less so. But I think the comparator is the crap buns you get in a burger van rather than a nice artisanal bun. The move to brioche seems to have happened instead of upgrading those basic shite buns.
Brioche is great for other stuff too. I home bake it - sometimes in the pizza oven. It's incredible. Then turn it into French toast and it becomes another level.
In some god-forsaken eateries in oversized America, you can order a burger encased in a doughnut rather than a bun.
That sounds shocking until we realise that bakeries (good ones) use brioche to make doughnuts. So it's practically the same thing we're doing all over England - eating lovely, glossy doughnut burgers.
But brioche certainly has its place, and I love the idea of making it in the pizza oven.
Now I'm off to have my daily egg and bacon sandwich, inside an apple danish.
Not that long ago, a chef was trying to post one of his menu items on his Instagram, but realised his burger didn't look very nice.
"How can I make it look better, so I get more likes?" He thought.
"Eureka, I've got it... I will put them in the fattiest, richest bun there is: Brioche!"
And now the brioche burger bun appears on practically every menu. It is also the worst bun for a burger.
It's an excessively rich bread, packed with butter and eggs - with a forty per cent fat patty, cheese, sometimes bacon and sometimes mayonnaise. It stacks fat on fat, with fat. The richness of the bun coats the palette with every bite and it muffles the flavours.
A much worse product, that looks much nicer. Will this madness ever end? Get brioche in the bin.
We had a couple of regular dogs come to the kennels last week, owners off to their holiday home in the sun. Dropped off, told that they were on the last day of antibiotics after having teeth removed but all good no bother.
Couple of days in, one dog is spitting blood, has blood coming out of nose. Our immediate thought was our pup may have got a bit rough as they love playing together. Double checked the mouth and no, it’s a right mess. Inflamed, clearly much more going on there than a tooth extraction. Contact vet who can’t believe the dog is with us as it’s had most of it lower jaw removed for a biopsy 😳
Riot act read once owners returned. Turns out a mutual friend knew the dog was really poorly and they were told not to tell me!!!
And people wonder why we’re stopping the kennels this summer. FFS!
Comments
"How can I make it look better, so I get more likes?" He thought.
"Eureka, I've got it... I will put them in the fattiest, richest bun there is: Brioche!"
And now the brioche burger bun appears on practically every menu. It is also the worst bun for a burger.
It's an excessively rich bread, packed with butter and eggs - with a forty per cent fat patty, cheese, sometimes bacon and sometimes mayonnaise. It stacks fat on fat, with fat. The richness of the bun coats the palette with every bite and it muffles the flavours.
A much worse product, that looks much nicer. Will this madness ever end? Get brioche in the bin.
Brioche is great for other stuff too. I home bake it - sometimes in the pizza oven. It's incredible. Then turn it into French toast and it becomes another level.
First had it once in some gastro trendy cashless hooray Henry type of so called hip place and it's too sweet, too thick and falls apart in chunks as you bite into it. Now every place has it. Can't soak up the juices from the burger and other accompaniments as it's too dry and dense.
Bin it along with the bagel.
That sounds shocking until we realise that bakeries (good ones) use brioche to make doughnuts. So it's practically the same thing we're doing all over England - eating lovely, glossy doughnut burgers.
But brioche certainly has its place, and I love the idea of making it in the pizza oven.
Now I'm off to have my daily egg and bacon sandwich, inside an apple danish.
As opposed to what exactly? Is there some other way of gaining experience that I'm unfamiliar with?
You can feck right off!
We had a couple of regular dogs come to the kennels last week, owners off to their holiday home in the sun. Dropped off, told that they were on the last day of antibiotics after having teeth removed but all good no bother.
Couple of days in, one dog is spitting blood, has blood coming out of nose. Our immediate thought was our pup may have got a bit rough as they love playing together. Double checked the mouth and no, it’s a right mess. Inflamed, clearly much more going on there than a tooth extraction.
Contact vet who can’t believe the dog is with us as it’s had most of it lower jaw removed for a biopsy 😳
And people wonder why we’re stopping the kennels this summer.
FFS!
1. I ask somebody for some information. Response - "No problem, Let me socialise with the team and I'll revert"
2. Somebody asking me to do something. "Appreciate it if you could triage and allocate to a member of your team"
No 2 is still waiting for a response...