Comments on: Review: Kobe Burger by Auskobe

By: B

Thu, 28 Sep 2006 14:27:55 +0000

Funny, kobe beef is from Kobe, Japan. It’s sort of like Champagne, which can only really be called champagne if it comes from Champagne, France. ‘Auskobe” is german for “from Kobe” and the label there clearsays “100% australian wagyu beef”, which is totallt wtf. And you are eating this in the M.E.? Seriously, go to a buthcer… you’re eating something that went through a machine and was frozen and shipped to you in a container.

By: Mark

Mark — Thu, 28 Sep 2006 07:20:07 +0000

hmmm hungry again, all these yummy tips. i guess its burgers for lunch again today.

By: Geeky

Geeky — Thu, 28 Sep 2006 07:12:03 +0000

Mark try this
grounded beef + some Worcestershire sauce + some grated onion + salt and pepper + maybe a dry bread crumbs ( all available @ TSC) mix and grill ….and please don’t melt in the Microwave as Equalizer said

By: Pink Panther

Pink Panther — Wed, 27 Sep 2006 14:11:21 +0000

hotels dont have restaurants that are open?

By: bo9agr

bo9agr — Wed, 27 Sep 2006 14:08:44 +0000

i think fast food restaurants deliver before 5, i’m not sure.

By: Pink Panther

Pink Panther — Wed, 27 Sep 2006 13:51:50 +0000

speaking of food, is there any restaurant in q8 that open before 5 during ramadan?

By: ArcheologyUncovered

ArcheologyUncovered — Wed, 27 Sep 2006 12:40:54 +0000

Wait.
You GRILLED yours?!
I fry mine.
Oh wait, your grill isn’t ‘fire’-based, so i suppose it’s all the same.
I miss my George Foreman Grill :(

And yes, amazing beyond belief.
ps: the Wagyu steak costs 8KD-something at Sultan Center.

By: Ele

Ele — Wed, 27 Sep 2006 10:44:00 +0000

these Kobe burgers are amazin….a lil pricey but nuthin to beat it…it takes longer to cook though coz i like ‘em well done too..n messy to clean up after…but GOOD!!hmmm…

By: Yazeed

Yazeed — Wed, 27 Sep 2006 07:17:54 +0000

i was a the a local supermarket yesterday and when i got to the burger section, i usually get the BUBBA sweet onion burger or angus burgers, and i saw an 8 of kobe burgers, they cost $50!
maybe another day,
nothing beats fresh patties btw

By: Fonzy

Fonzy — Wed, 27 Sep 2006 06:37:37 +0000

i’ve tried those, they are incredible. but one is enough for me, and from what i see, u had two! Sahtein man!

By: fractal00

fractal00 — Wed, 27 Sep 2006 06:23:45 +0000

:S .. Am hungry .. the Burger looks sooooooooo Appealing : / I wanna eat.

By: moocherx

moocherx — Wed, 27 Sep 2006 05:46:13 +0000

thank you for my morning laugh, reading in precise detail how you make your burgers!

However, I’m now hungry, I’ve taken the day off anyway, so “i’m not going to sultan centre at lunchtime time, buying some burgers, taking them home and cooking them, because of course it’s ramadan”

By: Equalizer

Equalizer — Tue, 26 Sep 2006 23:22:31 +0000

BTW this is Australian Wagyu not Kobe which is ridiculously expensive and comes from Kobe, Japan. Wagyu is a breed brought from Japan and raised elsewhere mainly Australia, but unless you restrain the cow, feed it beer, and give it daily massages which marblizes the fat its not gonna be as close as Kobe. The best meat however is aged grass fed like Niman Ranch or Snakefarms. The aging process produces an enzyme that breaks down the muscle tissue giving it extra tenderness. Whereby the natural grazing of grass gives the meat a deeper flavor. Thats why Arabic lamb is more expensive then Australian and New Zealand, due to the feed quality.

By: Equalizer

Equalizer — Tue, 26 Sep 2006 22:46:54 +0000

Mark, TG I am full now! Well you asked for a few tips. I have noticed that you have done a big mistake! Microwave! but I guess you know you are not supposed to do that. So here it goes.

To get the juiciest taste possible from these patties:

1- Thaw them
2- Sear 1 minute on side then grill continuos on the other side and the remaining minutes on the seared side. This basically seals all the juices in.
3- Melt cheese in the last minute of grilling. no microwave. While grilling the cheese prevents moisture from escaping the patty.
4- for extra juiciness, reshape patty by fluffing patty with fork and then gently pressing it with hands. The key here is to be gentle. What happens is you create little pockets of air which gets filled up with juices once the patty is grilled. The result is tender and juicy.The more you press and work the meat, the tougher burger you get, which is something you dont want.

As for toppings, well the sky is the limit, its a personal choice! I love simple BBQ burgers with a basting of KC BBQ sauce and melted colby jack cheese.

By: Marzouq

Marzouq — Tue, 26 Sep 2006 22:34:58 +0000

It aint that good! I can make better burgers which are juicier using raw meat, it takes me an hour to make two or three dozen patties… but its better then anything you can eat outside!

And companies and throwing around the word Kobe like its a damn brand! There are different grades of Kobe and we dont even come close to the high level that some places in the states get!