|
Hi TL!
Here's another installment of FOOOD :D
If you follow my blog or twitter, you've probably seen a few of these.
If not, here's what you've missed:
![[image loading]](http://www.eatgamelive.com/wp-content/uploads/2015/09/blog_newtristram_title.jpg)
New Tristram Sliders from Diablo III
This is the start of my "Sanctuary Sliders" series where I will be creating burgers based off of locations and characters in the Diablo series.
![[image loading]](http://www.eatgamelive.com/wp-content/uploads/2015/09/blog_newtristram_done.jpg)
I brought Meru some sliders and she took some gorgeous photos. Here's one of them: :D
![[image loading]](http://www.eatgamelive.com/wp-content/uploads/2015/09/blog_newtristram_meru2.jpg)
---------------------------------------------------------------------------------------------------------
![[image loading]](http://www.eatgamelive.com/wp-content/uploads/2015/09/blog_bfgmeatloaf_title.jpg)
Sgt. Hammer's BFG Meatloaf from Heroes of the Storm
THE HAPPIEST MEATLOAF EVER LOL
![[image loading]](http://www.eatgamelive.com/wp-content/uploads/2015/09/blog_bfgmeatloaf_heroes.jpg)
---------------------------------------------------------------------------------------------------------
![[image loading]](http://www.eatgamelive.com/wp-content/uploads/2015/10/blog_greengazpacho_title.jpg)
Calien Soup from Ark: Survival Evolved
It's vegan :O
![[image loading]](http://www.eatgamelive.com/wp-content/uploads/2015/10/blog_greengazpacho_dossier.jpg)
---------------------------------------------------------------------------------------------------------
![[image loading]](http://www.eatgamelive.com/wp-content/uploads/2015/10/blog_overwatchcookies_title.jpg)
Overwatch Oatmeal Cookies!
BETA HYPPPEEEE!
They're pumpkin spice too because it's October. <3
![[image loading]](http://www.eatgamelive.com/wp-content/uploads/2015/10/blog_overwatchcookies_done2.jpg)
---------------------------------------------------------------------------------------------------------
That's it for now.
Thanks for reading. :D Come say hi to me on Twitter.
And if you're going to BlizzCon, I'll see you there!
 
|
1001 YEARS KESPAJAIL22272 Posts
will you bring me meats there
|
I don't know how would pumpkin taste with oatmeal but those cookies look delicious 
|
100% will be making those sliders this weekend. nom nom nom nom
goat cheese ftw
|
You should start a business, foodcrate, ship to Netherlands plz.
|
misa hungry now 
|
Pandemona
Charlie Sheens House51434 Posts
Wow Kier and Meru the dream team. Kier makes the beautiful food, Meru takes the pictures to make us all hungry as....
Haha, thanks for blog, the cookies look very nice. But i think i have to give the smiling meat loaf the seal of approval for this blog! Smiling meat...yum!
|
Your photography skills and food styling is top notch. I visited other food bloggers (mostly beginners) who would somehow make even the tastiest foods look not so good cause they suck with the camera
|
1001 YEARS KESPAJAIL22272 Posts
On October 28 2015 18:52 riotjune wrote:Your photography skills and food styling is top notch. I visited other food bloggers (mostly beginners) who would somehow make even the tastiest foods look not so good cause they suck with the camera
it's all about the bokeh
|
On October 27 2015 10:46 lichter wrote:
will you bring me meats there
Maybe. :0 You'll have to fight Meru for the food though.
On October 28 2015 18:52 riotjune wrote:Your photography skills and food styling is top notch. I visited other food bloggers (mostly beginners) who would somehow make even the tastiest foods look not so good cause they suck with the camera
Aww thanks! :D
I'm planning on doing videos too... so hopefully those will turn out well. >_>
|
looks good, but I don't get the purpose of the ale in the burgs?
all that moisture is going to steam them more than char them like you'd want (that's why in some of those the sides look more grey than nice the nice brown you get from Maillard reaction). It probably also hampers your ability to get a nice crust and med-rare pink center. If you did them on a grill, it would probably just cause flame ups. also regading getting a better crust, you should take your spatula or press and push that sucker down when you first throw it on (and dont do this again after - that's how you waste juices). This will create a nice even surface. In the blog pics, you've got spots of brown because the patty is rounded. This will help with that.
imo, if you wanted to get that ale flavor, you'd be better off making those burgers in the pan as you did and then deglazing the pan with the ale and making some sauce to drizzle over, like how you'd make any old pan sauce. you'd get better crust, better color inside, and you'd get much more concentrated and better tasting ale reduction that would taste way better than semi cooked out booze you'd get by throwing it on the meat. usually the route i take is just caramelize my onions with the ale rather than water.
that gazpacho looks dope
|
On October 30 2015 02:01 QuanticHawk wrote:
looks good, but I don't get the purpose of the ale in the burgs?
all that moisture is going to steam them more than char them like you'd want (that's why in some of those the sides look more grey than nice the nice brown you get from Maillard reaction). It probably also hampers your ability to get a nice crust and med-rare pink center. If you did them on a grill, it would probably just cause flame ups. also regading getting a better crust, you should take your spatula or press and push that sucker down when you first throw it on (and dont do this again after - that's how you waste juices). This will create a nice even surface. In the blog pics, you've got spots of brown because the patty is rounded. This will help with that.
imo, if you wanted to get that ale flavor, you'd be better off making those burgers in the pan as you did and then deglazing the pan with the ale and making some sauce to drizzle over, like how you'd make any old pan sauce. you'd get better crust, better color inside, and you'd get much more concentrated and better tasting ale reduction that would taste way better than semi cooked out booze you'd get by throwing it on the meat. usually the route i take is just caramelize my onions with the ale rather than water.
that gazpacho looks dope
It's mainly for thematic purposes. The theme was to represent the map of New Tristram in Diablo. One of the notable areas is the Slaughtered Calf Inn, hence the incorporation of ale!
So in terms of pushing it down, I actually wanted a more "puffy" looking burger. Basically, it's just a big ol' meatball. :D
But yes, I agree with deglazing with ale at the end.
I did incorporate ale into the veggies, so the mushrooms and onions had a much stronger ale flavoring than the meat itself. If anything, I should have left the veggies without ale and given all the ale flavoring to the burger.
|
ahhh gotcha ok.
Yeah as much as I love smashed burgers for the crust sometimes the puffy ones off the grill with shitty processed cheese are just killer haha. I was just curious about how you used the ale!
|
1001 YEARS KESPAJAIL22272 Posts
On October 29 2015 14:45 kierpanda wrote:Maybe. :0 You'll have to fight Meru for the food though.
i think she has had enough of your meats it is my turn
|
Ciabatta buns for sliders are the best <3
|
|
|
|
|
|
EPT
