June 3, 2024 • 8 mins
Don't overlook one of the most important parts of your burger :-)
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Episode Transcript
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Speaker 1 (00:00):
Welcome to the Murphy Samon Jody After the Show podcast.
Thank you for being a subscriber, and if you have not,
you know you're your favorite podcast provider. That way, it
gets downloaded automatically and you get an episode of After
the Show every single day along with the regular show
that we do you know, on radio every day.
Speaker 2 (00:16):
Foodies rejoice.
Speaker 3 (00:18):
This is a bit of a foodie podcast to day
because of something that I noticed this weekend that happened. Okay, okay,
so late last week, like Friday night, the girls came over.
Speaker 2 (00:28):
Our girls came over and we made burgers. I made
burgers and.
Speaker 3 (00:32):
It was just fun. It was an easy thing for
beef ground beef like surloin ground. It was really good.
Speaker 1 (00:42):
And you gonna have turkey burgers over the weekend too,
And I'm.
Speaker 2 (00:44):
Getting there, getting there. Ve not that you can't drop
that you have gobbled those down.
Speaker 1 (00:48):
I did.
Speaker 3 (00:50):
So foodies know if you are a cook, you certainly
know if you're if you love food and you're specific
about it in ingredients matter. Every little ingredient matters. Yes,
it matters what kind of meat you use. Yes, it
matters what kind of cheese. Yes, it matters what kind
of sauce. Yes, it matters if you no onions, if
(01:12):
you do crispy onions raw, or if you like to
cook them down. I cooked them down for Murphy. He
loves sauteed onions, Okay, And so we had that. But
something that jumped out at me, and I just thought
it was such a cool, you know, realization. Rather even
the buns matter. The buns were so good. It's the
(01:33):
reason we had turkey burgers two days later.
Speaker 2 (01:35):
So you buy a.
Speaker 3 (01:36):
Pack of hamburger buns and there's eight buns in a pack,
and I made four burgers, so we had four buns
left once the girl ate and left, And it was like,
these buns were so good. They were so fresh and soft,
and they had little bitty bits of sesame seeds on top,
which I don't care about that. I'm not. I grew
up my mom not eating sesame seeds. She would never
(01:57):
eat them, so.
Speaker 2 (01:58):
We never could have. Yeah, is there a reason she
felt like it tasted like bird seed or something like that.
It's just you know, one of those.
Speaker 1 (02:05):
Things a special flavor.
Speaker 2 (02:07):
Well, yeah, it is a special flavor.
Speaker 3 (02:08):
But she didn't like the But they felt the text, teeth,
texture thing for her or whatever. So anyway, I bought
these buns. I remember the last time we did burgers,
I had, I bought onion buns.
Speaker 2 (02:18):
Remember how good they were? Murphy.
Speaker 3 (02:20):
Okay, but even the buns, I think because it was
the same sort of meat I always use, and all
the same like white cheddar sharp white cheddar cheese that
was topped, or you had.
Speaker 2 (02:32):
The choice of Swiss and the onions. I always do.
Speaker 3 (02:35):
But I'm telling you, the girls and Murphy were like, God,
these burgers are incredible. I'm telling you it was the
buns and so they were so good. And I'm looking
in the pantry, you know, yesterday, and I'm like, we've
got to make turkey burgers because we have these buns.
Speaker 2 (02:50):
We've got to use them.
Speaker 1 (02:52):
I don't remember what made them, you know, different. They're
just not the standard buns. But they were super fresh.
But they were also a different style. They weren't sour dough,
they weren't.
Speaker 2 (03:00):
Regular buns, they weren't potato rolls.
Speaker 3 (03:02):
No, they were just super fresh. I'm telling you, they
were so so sure. They weren't it said home style,
but it was bread. Yeah, it was bread.
Speaker 1 (03:12):
Well, it's anything that's not the stock hamburger bun. Not
that there's anything wrong with that, but if you're going
to be mass producing, you know, hamburgers for a for
a party or get together, you just want the regular buns, right,
I mean, yeah, but you know there is But if
you go brios, or if you go potato bun like
Sam's talking about or something else, that's not the standard. Yeah, right,
you just you take it to a whole different ve.
Speaker 2 (03:36):
That's what I'm saying.
Speaker 4 (03:36):
Have you ever tried potato rolls?
Speaker 2 (03:40):
I don't think so.
Speaker 4 (03:42):
You should try that one time, Okay, just try it.
Speaker 2 (03:44):
I think we tried pretzel and.
Speaker 1 (03:47):
I think we've had them. The potato buns we've had
at restaurants before, just kind of a light right, they're
very you know.
Speaker 4 (03:53):
They're good for like if you put the the bun
on the burger and let it soak up a lot
of juice that it's really good for that.
Speaker 3 (04:00):
Okay, is there actual potato in it? So, okay, that
would make sense, Starch Starch. I did it not long ago, Murphy,
when I bought French bread instead, really fresh, good French
bread from a local grocery store and we had hamburgers.
I was like tear it off and make it fit guys.
(04:20):
And it was again like something so extra special. It's
just a reminder that every little thing matters when cooking,
when preparing food, quality matters, ingredients matter. The buns I
bought that we liked so much. I can't remember the brand, now,
Home Style something. They were super super fresh. They were bigish, yeah,
(04:44):
not the tiny, little mass produced ones that you would
do if you were feeding one hundred kids. No, but
they were the same price as all the other Hamburger buns.
Speaker 2 (04:52):
So I didn't like.
Speaker 3 (04:53):
I wasn't honestly picked them out because of what you're
not supposed to do in the red aisle.
Speaker 2 (04:57):
You're not supposed to squeeze it all.
Speaker 1 (04:59):
But I like, oh these, you know everybody else has been.
Speaker 3 (05:02):
It felt fantastic. So it's just like every little thing
does matter. Just I just think that's cool making on No, sorry, Sam,
I kept it easy.
Speaker 2 (05:14):
We could. The girls love bacon.
Speaker 4 (05:17):
You know.
Speaker 1 (05:17):
The thing to me about the choices and the cost,
you know, and look, all food is expensive right now anyway,
everything has become much more expensive. But I would say,
especially in the last ten years, the different varieties and
styles of what you're talking about really can fall into
the same price range. You know, I guess if you
go Deli and you're gonna you're gonna put yourself in
(05:38):
a little bit more pricey place potentially. But but you know,
most of the major bakeries and all that now have
different varieties, whether it's a sour dough or other you know,
textures and so forth, that don't necessarily cost a fortune,
so you can variety. And what I really love about
that is if I'm going to be putting that carb
into my body, I want it to be enjoyable. I
(05:58):
don't want it to be their standard, right, you know
what I mean?
Speaker 3 (06:00):
Yeah, it needs to be worth it. When you're going
to splurge, it needs to be worth it anyway. I
just I just wanted to mention that because if you
are as when you're feeding a family, you know, you're
instead of just always doing the same thing, try a
different hamburger bund like you did.
Speaker 2 (06:16):
You tried a different sort of pizza dough this weekend.
Speaker 4 (06:19):
Made a different recipe. Yeah, still not where I want it.
But you know that's the thing too about dough recipes.
Not only is it it's exactly everything you put into
it because with dough it's basically a science experiment because
you're getting the east to do the water and you
know sugar, and it's like if you go adding in
a spice that it doesn't call for, you could screw
(06:41):
it up royally because it doesn't work.
Speaker 2 (06:44):
Do you add much to it or is it basic?
Speaker 4 (06:46):
Basic? There's one spice I like to use that has
a cheesy salt and pepper flavor to it, and I
like to put that in the dough because that way,
it gives your dough a little care cautions. Yeah, for
caution this whoa, I got to write that one down.
Speaker 2 (06:59):
Pasha's really good.
Speaker 3 (07:01):
Yeah, yeah, that's one thing in the in this world
that I haven't played with before. And it's surprising because
I love pizza dough. I'm the girl who will eat
the pizza crust because if it's really good, Yeah, I
think it's fantastic.
Speaker 1 (07:14):
So bread making the difference, you know, making or breaking it.
I think the bread can bread can break the meal too.
You're talking about it adding something to hamburger, but think
about the times and everybody's experiences before it's a hot
dog on a bun that's not quite way as fresh
as it used to be. It sucks all the saliva
out of your mouth. To me, takes away the taste
of the hot dog. Right. It's so distracting that you
(07:35):
know by the time you unstick the bread the inside
of your mouth and then you're able to enjoy the
rest of the you know, the meal.
Speaker 2 (07:42):
So yes, I agree speaking of it.
Speaker 3 (07:44):
Yeah, cool summer eats. We have Murphy's method for making
burgers there, which is a very the very most simple,
basic best way you can make a burger steak marinade.
Speaker 2 (07:55):
That is there and all.
Speaker 3 (07:56):
These really cool recipes, but I just wanted to throw
in the ingredients do matter if you're going to better
the trouble to buy really good meat, take care of
picking your bonds.
Speaker 1 (08:07):
Well, let me throw in one more suggestion to along
of the Brioche lines. You don't have to get just
briosh bonds if you want to spoil yourself, because you
know bo has more calories in it, I guess because
it's more cay or something like that, or butter and egg. Right,
but you know they make thick sliced u brioche bread
and if you use that for a grilled sandwich, you know,
of any sort it, It kicks it up to a
(08:30):
level like you've never had before, and.
Speaker 2 (08:32):
So fancy your Texas toast right missed any part of
the show. Get it All on the Murphy, Salmon Jody podcast.
Welcome to the Murphy Samon Jody After the Show podcast.
Thank you for being a subscriber, and if you have not,
you know you're your favorite podcast provider. That way, it
gets downloaded automatically and you get an episode of After
the Show every single day along with the regular show
that we do you know, on radio every day.
Speaker 2 (00:16):
Foodies rejoice.
Speaker 3 (00:18):
This is a bit of a foodie podcast to day
because of something that I noticed this weekend that happened. Okay, okay,
so late last week, like Friday night, the girls came over.
Speaker 2 (00:28):
Our girls came over and we made burgers. I made
burgers and.
Speaker 3 (00:32):
It was just fun. It was an easy thing for
beef ground beef like surloin ground. It was really good.
Speaker 1 (00:42):
And you gonna have turkey burgers over the weekend too,
And I'm.
Speaker 2 (00:44):
Getting there, getting there. Ve not that you can't drop
that you have gobbled those down.
Speaker 1 (00:48):
I did.
Speaker 3 (00:50):
So foodies know if you are a cook, you certainly
know if you're if you love food and you're specific
about it in ingredients matter. Every little ingredient matters. Yes,
it matters what kind of meat you use. Yes, it
matters what kind of cheese. Yes, it matters what kind
of sauce. Yes, it matters if you no onions, if
(01:12):
you do crispy onions raw, or if you like to
cook them down. I cooked them down for Murphy. He
loves sauteed onions, Okay, And so we had that. But
something that jumped out at me, and I just thought
it was such a cool, you know, realization. Rather even
the buns matter. The buns were so good. It's the
(01:33):
reason we had turkey burgers two days later.
Speaker 2 (01:35):
So you buy a.
Speaker 3 (01:36):
Pack of hamburger buns and there's eight buns in a pack,
and I made four burgers, so we had four buns
left once the girl ate and left, And it was like,
these buns were so good. They were so fresh and soft,
and they had little bitty bits of sesame seeds on top,
which I don't care about that. I'm not. I grew
up my mom not eating sesame seeds. She would never
(01:57):
eat them, so.
Speaker 2 (01:58):
We never could have. Yeah, is there a reason she
felt like it tasted like bird seed or something like that.
It's just you know, one of those.
Speaker 1 (02:05):
Things a special flavor.
Speaker 2 (02:07):
Well, yeah, it is a special flavor.
Speaker 3 (02:08):
But she didn't like the But they felt the text, teeth,
texture thing for her or whatever. So anyway, I bought
these buns. I remember the last time we did burgers,
I had, I bought onion buns.
Speaker 2 (02:18):
Remember how good they were? Murphy.
Speaker 3 (02:20):
Okay, but even the buns, I think because it was
the same sort of meat I always use, and all
the same like white cheddar sharp white cheddar cheese that
was topped, or you had.
Speaker 2 (02:32):
The choice of Swiss and the onions. I always do.
Speaker 3 (02:35):
But I'm telling you, the girls and Murphy were like, God,
these burgers are incredible. I'm telling you it was the
buns and so they were so good. And I'm looking
in the pantry, you know, yesterday, and I'm like, we've
got to make turkey burgers because we have these buns.
Speaker 2 (02:50):
We've got to use them.
Speaker 1 (02:52):
I don't remember what made them, you know, different. They're
just not the standard buns. But they were super fresh.
But they were also a different style. They weren't sour dough,
they weren't.
Speaker 2 (03:00):
Regular buns, they weren't potato rolls.
Speaker 3 (03:02):
No, they were just super fresh. I'm telling you, they
were so so sure. They weren't it said home style,
but it was bread. Yeah, it was bread.
Speaker 1 (03:12):
Well, it's anything that's not the stock hamburger bun. Not
that there's anything wrong with that, but if you're going
to be mass producing, you know, hamburgers for a for
a party or get together, you just want the regular buns, right,
I mean, yeah, but you know there is But if
you go brios, or if you go potato bun like
Sam's talking about or something else, that's not the standard. Yeah, right,
you just you take it to a whole different ve.
Speaker 2 (03:36):
That's what I'm saying.
Speaker 4 (03:36):
Have you ever tried potato rolls?
Speaker 2 (03:40):
I don't think so.
Speaker 4 (03:42):
You should try that one time, Okay, just try it.
Speaker 2 (03:44):
I think we tried pretzel and.
Speaker 1 (03:47):
I think we've had them. The potato buns we've had
at restaurants before, just kind of a light right, they're
very you know.
Speaker 4 (03:53):
They're good for like if you put the the bun
on the burger and let it soak up a lot
of juice that it's really good for that.
Speaker 3 (04:00):
Okay, is there actual potato in it? So, okay, that
would make sense, Starch Starch. I did it not long ago, Murphy,
when I bought French bread instead, really fresh, good French
bread from a local grocery store and we had hamburgers.
I was like tear it off and make it fit guys.
(04:20):
And it was again like something so extra special. It's
just a reminder that every little thing matters when cooking,
when preparing food, quality matters, ingredients matter. The buns I
bought that we liked so much. I can't remember the brand, now,
Home Style something. They were super super fresh. They were bigish, yeah,
(04:44):
not the tiny, little mass produced ones that you would
do if you were feeding one hundred kids. No, but
they were the same price as all the other Hamburger buns.
Speaker 2 (04:52):
So I didn't like.
Speaker 3 (04:53):
I wasn't honestly picked them out because of what you're
not supposed to do in the red aisle.
Speaker 2 (04:57):
You're not supposed to squeeze it all.
Speaker 1 (04:59):
But I like, oh these, you know everybody else has been.
Speaker 3 (05:02):
It felt fantastic. So it's just like every little thing
does matter. Just I just think that's cool making on No, sorry, Sam,
I kept it easy.
Speaker 2 (05:14):
We could. The girls love bacon.
Speaker 4 (05:17):
You know.
Speaker 1 (05:17):
The thing to me about the choices and the cost,
you know, and look, all food is expensive right now anyway,
everything has become much more expensive. But I would say,
especially in the last ten years, the different varieties and
styles of what you're talking about really can fall into
the same price range. You know, I guess if you
go Deli and you're gonna you're gonna put yourself in
(05:38):
a little bit more pricey place potentially. But but you know,
most of the major bakeries and all that now have
different varieties, whether it's a sour dough or other you know,
textures and so forth, that don't necessarily cost a fortune,
so you can variety. And what I really love about
that is if I'm going to be putting that carb
into my body, I want it to be enjoyable. I
(05:58):
don't want it to be their standard, right, you know
what I mean?
Speaker 3 (06:00):
Yeah, it needs to be worth it. When you're going
to splurge, it needs to be worth it anyway. I
just I just wanted to mention that because if you
are as when you're feeding a family, you know, you're
instead of just always doing the same thing, try a
different hamburger bund like you did.
Speaker 2 (06:16):
You tried a different sort of pizza dough this weekend.
Speaker 4 (06:19):
Made a different recipe. Yeah, still not where I want it.
But you know that's the thing too about dough recipes.
Not only is it it's exactly everything you put into
it because with dough it's basically a science experiment because
you're getting the east to do the water and you
know sugar, and it's like if you go adding in
a spice that it doesn't call for, you could screw
(06:41):
it up royally because it doesn't work.
Speaker 2 (06:44):
Do you add much to it or is it basic?
Speaker 4 (06:46):
Basic? There's one spice I like to use that has
a cheesy salt and pepper flavor to it, and I
like to put that in the dough because that way,
it gives your dough a little care cautions. Yeah, for
caution this whoa, I got to write that one down.
Speaker 2 (06:59):
Pasha's really good.
Speaker 3 (07:01):
Yeah, yeah, that's one thing in the in this world
that I haven't played with before. And it's surprising because
I love pizza dough. I'm the girl who will eat
the pizza crust because if it's really good, Yeah, I
think it's fantastic.
Speaker 1 (07:14):
So bread making the difference, you know, making or breaking it.
I think the bread can bread can break the meal too.
You're talking about it adding something to hamburger, but think
about the times and everybody's experiences before it's a hot
dog on a bun that's not quite way as fresh
as it used to be. It sucks all the saliva
out of your mouth. To me, takes away the taste
of the hot dog. Right. It's so distracting that you
(07:35):
know by the time you unstick the bread the inside
of your mouth and then you're able to enjoy the
rest of the you know, the meal.
Speaker 2 (07:42):
So yes, I agree speaking of it.
Speaker 3 (07:44):
Yeah, cool summer eats. We have Murphy's method for making
burgers there, which is a very the very most simple,
basic best way you can make a burger steak marinade.
Speaker 2 (07:55):
That is there and all.
Speaker 3 (07:56):
These really cool recipes, but I just wanted to throw
in the ingredients do matter if you're going to better
the trouble to buy really good meat, take care of
picking your bonds.
Speaker 1 (08:07):
Well, let me throw in one more suggestion to along
of the Brioche lines. You don't have to get just
briosh bonds if you want to spoil yourself, because you
know bo has more calories in it, I guess because
it's more cay or something like that, or butter and egg. Right,
but you know they make thick sliced u brioche bread
and if you use that for a grilled sandwich, you know,
of any sort it, It kicks it up to a
(08:30):
level like you've never had before, and.
Speaker 2 (08:32):
So fancy your Texas toast right missed any part of
the show. Get it All on the Murphy, Salmon Jody podcast.
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