The Hidden Glasgow Forums

Posted: **Thu Oct 25, 2007 10:02 pm**

The burgers in Big Slope are tremendous. Size of a baby's face.

Posted: **Fri Oct 26, 2007 5:37 pm**

gordon wrote:The burgers in Big Slope are tremendous. Size of a baby's face.

Got an address?

Posted: **Fri Oct 26, 2007 5:39 pm**

Fossil wrote:
gordon wrote:The burgers in Big Slope are tremendous. Size of a baby's face.

::): Got an address?

http://www.s1play.com/restaurants/review-28605.shtml

Posted: **Fri Oct 26, 2007 11:04 pm**

Big Slope - Formerly Air Organic.

They are owned by the same person as Observatory (see my burger post) Strange that they have went for 'big burger' and Observatory go for medium sized but thick. Guess they dont want to be similar.

Has anyone see Heston Blumenthals' Perfect Food series - the burger one was on the other night: http://www.bbc.co.uk/food/tv_and_radio/ ... ndex.shtml

Posted: **Sat Oct 27, 2007 6:59 am**

^HBs' ingredients for a burger;

"Ingredients
For the pre-ferment
400g/14oz Canadian very strong bread flour
1g/¼oz fast-action bread yeast
400g/14oz cold water

For the dough
700g/1lb 8¾oz pre-fermented batter
200g/7oz free-range egg yolks (approximately 10 eggs)
60g/2¼oz water at 20C
400g/14oz Canadian very strong bread flour
100g/3½oz unrefined caster sugar
70g/2½oz skimmed milk powder
15g/½oz table salt
14g/½oz fast-action yeast (2 sachets)
60g/2¼oz browned butter, strained and at room temperature
30g/1oz grapeseed oil
35g/1¼oz Trex, at room temperature (available at supermarkets, Trex is a vegetable fat used for pastry and bread)

For the egg wash
50g/1¾oz whole free-range eggs
20g/¾oz free-range egg yolks
dash water
pinch salt
sesame seeds, as needed

For the burgers
625g/1lb 6oz beef chuck
25g/1oz salt
1.2kg/2lb 10¼oz short-rib meat, minimum 30-day dry-aged
625g/1lb 6¼oz beef brisket
For the cheese slices
750ml/1 pint 7fl oz Manzanilla sherry
9 garlic cloves
8 black peppercorns
6 sprigs fresh thyme
16g/½oz sodium citrate (available from chemists)
850g/1lb 14oz Comté cheese

For the tomato concentrate
3kg/6lb 9¾oz tomatoes, very ripe
salt, as needed

For the finished burgers
250g/8¾oz butter
8 sliced buns
16 cheese slices
grapeseed oil, as needed
8 hamburger patties
table salt, as needed
tomato concentrate, as needed
mustard, as needed
mayonnaise, as needed
pickles, as needed
3 of the reserved tomatoes, each cut into 8 slices
½ onion, sliced thinly and the rings blanched for 20 seconds in boiling water
1 head crisp lettuce, such as iceberg"

PKs burger;
1XMorton roll
1XBirds Eye 1/4 pounder
2xDairylea cheese slices
1XDollop of burger relish

Is Heston from G12 by any chance?

Posted: **Sun Oct 28, 2007 11:36 pm**

Aw come on now, the boy's a god!

Tried doing a steak his way a while back, lets just say my, ahem, 'drought' was immediately forgotten!

Posted: **Mon Oct 29, 2007 11:50 am**

gordon wrote:Aw come on now, the boy's a god!

..........................................

But only in the sense that Nigella is a Goddess :roll:

Heston's burger looked great but took about a fortnight to prepare. Nigella's 'express' chicken pie (from a few weeks ago) also looked great, was prepared and cooked in about 30 minutes but probably cost about £15 per pie.

Posted: **Mon Oct 29, 2007 12:59 pm**

onyirtodd wrote: but probably cost about £15 per pie.

I'd happily pay £15 for a bite at Nigellas' pie.

Posted: **Mon Oct 29, 2007 5:14 pm**

onyirtodd wrote:Nigella's 'express' chicken pie (from a few weeks ago) also looked great, was prepared and cooked in about 30 minutes but probably cost about £15 per pie.

I was / am going to make that pie. Looked pretty good. Was chicken thighs so not too expensive.

I used to like Nigella, but she has turned into a bit of a parody of herself, like Oliver did when he hit the big time. Shame.

Posted: **Thu Dec 13, 2007 1:52 pm**

The Pig & Butterfly on Bath Street does amazing food, burger is tremendous, as is the Mushroom burger.

Staff are a bit airy fairy, very nice but painfuilly slow sometimes.

Still well worth a visit.

Posted: **Fri Feb 22, 2008 3:42 pm**

The cajun chicken burger in the Cathedral House Hotel is fantastic. I always clear my plate no matter what the meal in there but the chicken burger is great.

Posted: **Sun Feb 24, 2008 11:38 pm**

I had not eaten a burger since big Graeme left Change at Jamica. He would put some cheese inside 100% beef mince and cook it over a flame grill. Then one day in that city outto the east had a farmers market and I tasted a ..wait for it ..... BUFFALO burger. I know your faces are all twisted by know going yeeoch. But honestly it was excellent quality and good value for money.

Posted: **Mon Feb 25, 2008 5:37 pm**

I've had Ostrich burger in Louis Grill on Gibson Street. I've also had wild boar and venison burgers in various places that I've now forgotten, and pork and apple, which was nice.

Posted: **Wed Feb 27, 2008 11:04 pm**

^The wee van at Lochaline sells Venison burgers.....or "Bambi Burgers" as they call them. Bloody good too!

PK

Posted: **Thu Feb 28, 2008 1:23 pm**

lynnski wrote:I've had Ostrich burger in Louis Grill on Gibson Street. I've also had wild boar and venison burgers in various places that I've now forgotten, and pork and apple, which was nice.

I've tried those too. I really like the burgers there, and there's usually deals to be had on 5pm.co.uk for Louis.

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