Is the BOB'S BURGERS Burger Book any good?

[@endlesswanderer1753]

My neighbor bought this book several years ago and we spent the entire summer cooking each burger. I think the "Baby You Can Chive My Car" was my favorite. But you gotta watch the seasoning. Our consensus was that some of the recipes were written with the intention of being for like 20 people's worth of burgers (or fries). Or they were just not tested.

[@potatorodka2795]

kinda makes sense if they had a chef looking over it, they might be more used to cooking for a lot of people, and the editor simply didn't know that.

[@mr.c9820]

if it's a chef the first question is how many people am I serving@@potatorodka2795 edit 20 burgers is about a restaurant/ diner quantity. good for a burger joint. bad for a cookbook ppl use at home

[@loverrlee]

Yes! We made that one and it was really good!!! 💯

[@j.m251]

Someone mentioned salt and how kosher and table makes a big difference, so that’s why some came out way too salty

[@kingturg1614]

Mine was the black garlic burger hard to find black garlic though especially without a China town

[@shadow-bladesamurai5773]

I noticed that seasonings were a consistent problem throughout the cookbook. I once made a burger that had fried pickles on it and it called for a ton of salt to be put into the batter. The pickles came out so salty that they were almost inedible. Not a bad cookbook but I sometimes question if these recipes were actually tested.

[@MisoHungrie]

Yeah after the poutine burger I did have the same thought about if the recipes were actually attempted. One of the reasons why I love photos so much - at least you know they made it (and probably ate it)!

[@darthplagueis13]

Maybe the quantities for salt were in reference to kosher salt and you were using table salt? That's a common issue with some recipes, as a teaspoon on table salt is way more salt than a teaspoon of kosher salt.

[@soggybubble]

​@@darthplagueis13oh

[@reneebear3641]

@@darthplagueis13 I was just about to mention it, it’s one of the many reasons I’ve switched to only using course kosher salt for years now

[@shorenotchia3389]

Or they’re just memed out on purpose, and that pepper poutine looks good I can’t even lie😂

[@Your-Least-Favorite-Stranger]

I know the recipe called for roasting the cauliflower but that's likely also why it was grainy. To get creamy cauliflower mash you have to boil it until soft; cut into florets, boil in salted water till a bite offers no resistance, drain, add butter, then mash with a fork or use your food processer if need be. You could try roasting then boiling but honestly I don't know how well it would work? Or maybe boil florets and roast the crumbs til deeply caramelized so you can powder them and mix them in

[@necroticdemonart]

All I know is that if a specific method is intended why not add to the index of a cook book or even dedicate a page to it.

[@NeighborhoodOfBlue]

As a former keto person, the trick is to steam it, then put it through a ricer and cook it like potatoes. Keto made me hate cauliflower, and I get angry at it being used like a legit replacement for rice or potatoes. it was never meant for such lies.

[@TECH097]

​@@NeighborhoodOfBlueAgreed, STEAMING is the solution to a nutritious and flavorful mash.

[@TehPwnographer]

Pulling away your fake ‘stach to reveal a slightly smaller real ‘stach made me laugh so hard I woke my kid up from his nap, incredible

[@MisoHungrie]

Lol one day I hope it grows as luscious as Bob's 😂

[@EtherealVei1]

@@MisoHungrie if i see you with a moustache as luscious as Bob's i swear im going to explode

[@PrincessOfSeaAndMoon]

​@@EtherealVei1😉🤭

[@Duspende]

If you want to liquify cauliflower, you might need to boil or steam it. I know my late grandmother used to boil and/or steam cauliflower, and it would turn to mush in your mouth so that's probably the move in order to fully break down the fibres.

[@Tonyseil]

I remember looking at this book when I was in class once; we had to get inspiration to create our own burger and it took me a quick second to settle on the 'Foot Feta-ish' burger and we had to recreate stuff like it in class. I chose it almost only on name alone and my teacher could not stop laughing. It was a great time.

[@MisoHungrie]

Lol sounds like a fun class!

[@yamato9753]

The Cookbook has it ups and downs in recipes. The creativity is a 10/10 though. My favorite is the bet it all on black garlic burger. The black garlic mayo really ís a unique thing, but black garlic is suuuuuper expensive over here.

[@TheGingerChemist]

I’m definitely trying that one. I saw how to make my own black garlic so I figured that’d be the way to go

[@MisoHungrie]

Yeah I really love the creative approach to making all these wacky puns work lol

[@KayakersAnonymous]

Black garlic is simple to make if you have a food dehydrator, rice cooker, or slow cooker. It just takes a long time, like 3+ weeks cooking haha

[@tagsby81]

I make it myself. $20 rice cooker, outlet timer set for about 50/50, garlic cloves, and tin foil to capture the heat/moisture. A bit of an initial investment, and it takes a long time, but long-run way cheaper. It WILL make enclosed spaces reek of sweet garlic though

[@TehMakeUpMage]

It's really easy to make with a rice cooker! I would highly recommend. It does take about 8 days but it's so much cheaper. Set it and forget it

[@ZekeFreek]

Since a lot of recipes come from a fanblog that was likely just spitballing recipe concepts, it doesn't shock me that some weren't very well tested. I know it says they had chef involvement but I kinda doubt they actually tested much, they probably just got some chefs to look over the recipes and offer their opinions and feedback. So as a cookbook, it seems rather raw and probably better as an inspiration guide than a strict recipe portfolio.

[@Dovah_Slayer]

Yeah that's what I'm thinking too

[@pinkpugginz]

I thought it was a gimmick book. Shameless cash grab.

[@BJGvideos]

I think it would be neat if, with Christmas coming up, you gave a rundown of what goes into a good cookbook since a lot of people will be buying them for gifts.

[@danielsantiagourtado3430]

Dont sell yourself short man! That opening fooled me for a second! The resemblance is uncanny!🎉🎉🎉🎉

[@MisoHungrie]

Haha I still got a lot to learn from Bob

[@danielsantiagourtado3430]

@@MisoHungrie he's the Master after all

[@Ironfrenzy217]

The black garlic butter is great. The sauce works better freshly mixed though.

[@Jokin_Jake]

I own this book as well and the first recipe I made was the "Baby, You Can Chive My Car" Burger. It was the first time I ever ate deep-fried pickles. It was hella good.

[@purplegirltoh]

You are severely underrated, my day always gets better when you post! :)

[@mahnel]

Bob's Burgers is one of my favourite shows! If you can one day try to do the "bet it all on black garlic" burger, I never tried it but it sounds like one of the most tastiest and gourmet ones, and the episode is pretty good lol

[@MisoHungrie]

That burger does sound pretty good. I might give it a try one day!

[@bigkittypaw490]

My family made it and it is! It’s def the best

[@broceollomon]

I also have made a few recipes from this book, including the cauliflower one. Mine turned out exactly like yours. And seasoning is consistently off in this book. I feel like not enough testing was done (if any was done at all) and that a lot of the recipes need tweaks. It's just not a great cook book.

[@MisoHungrie]

Wow, glad I'm not the only one! But kinda sad that the recipes are so inconsistent

[@ratuse]

The book is amazing! My partner and I have been making one a month for the last two years!

[@designatedred]

I am suspicious that maybe tablespoon and teaspoon were used interchangeably on accident in the cookbook. The burgers in general looked delicious and seemed like a nice way to change up a regular burger routine! Esp. want to try the cauliflower one sometime.

[@MisoHungrie]

Yeah I think you're right!

[@thomaspunt2646]

Bob's Burgers is one of my favorite shows of all time. Great video as always.

[@MisoHungrie]

Thanks for watching! Hope you enjoyed it 😃

[@epicgamermike]

Do I watch Bob's Burgers? No. Do I even eat burgers? Also no. Am I still going to sit down and watch this Miso video? You bet I am! Love your vids!!

[@epicgamermike]

I don't eat red meat haha@icankillbugs

[@staxrose4800]

For best cauli mash, boil/steam til it’s completely softens then mash or put in processor on med high to high til it’s all smooth and chunkless. Next mix in butter, salt, oregano, and sour cream.taste almost like mashed potatoes

[@BanderB7]

My girlfriend and I suggested this book I believe over a year ago cause we love the channel so much! Thanks for reviewing it! Did a lot of people also submit it? 👨‍🍳

[@strawberrymins]

What I do with cauliflower is this: roast the cauliflower till desired roastyness, then boil it in some milk or cream, then take a high powered blender. and then it comes out as a smooth purée. I use a ninja kitchen machine, it’s incredibly loud so the neighbours will think I’m renovating the house, but it gets the job done very, very well. If it’s too thin which sometimes happens to get it to become smooth in the blender, I cook it down on the stove top till it’s a purée. Bulletproof. For burgers since I’m plantbased I have tried methods like this to give a creamy quality to my burgers in replacement of cheese, and it does really well. I do make it thinner than a purée for that though, more like a thickened bechamel. Even better with some blue or smelly cheese in it to give it some extra “character” (maybe somewhere in the zombie department, curtesy of Tina) I really should get this book though I love the creative ideas!! Perfect for some experimentation and tinkering in the kitchen. Love all your videos!! One of my favorite channels for sure

[@Marie45610]

Yeah, in my experience Poutine is kind of salty, not peppery.

[@remlin1031]

as i made my way through this cookbook i found myself altering the recipes a lot by adding different seasonings or less than what they called for at times. i also like sauces on my burgers and would make my own to go along with the recipes since a decent amount don’t call for any condiments.

[@beazabiny2393]

Thanks for the video! I love your cookbook reviews and they're always entertaining. The perfect length to eat my lunch as well :D

[@mandydee77]

Oh the "Too Much pepper" look was really funny. I am sure that isn't what you were going for, but it made my day :)

[@MisoHungrie]

Lol that was too tough to get down haha

[@FidgetThePepperTheGhost]

As soon as you tossed in the two tablespoons of black pepper for so few fries I choked. They really chose some intense amount of seasonings

[@danielsantiagourtado3430]

Amazing video man! Huge fan of both you and Bob! Definitely gonna give the poutine a try with way less pepper! You rock! 🫡🫡🫡🫡🫡

[@MisoHungrie]

Yeah if you reduce the pepper by a lot I think you'll really dig the poutine 👍

[@danielsantiagourtado3430]

@@MisoHungrie yep

[@WinterFox1000]

I've only had the If looks could Kale after seeing it on binging with babish's channel and its probably one of my all time favorite burgers, garlicy crispy kale, freshly shredded Gruyere, plus it was a good excuse to use that portable grill I got for christmas leaving my apartment smoke free.

[@edagaming3074]

idk why but something about seeing you eat food in front of a green screen is always so funny to me

[@Darklg23]

I made the bet it all on black garlic burger. That came out great

[@FrostiTruth]

I can't wait for the Mythical Cookbook to come out so he can review it

[@MisoHungrie]

Love those guys and their food content 👍

[@loverrlee]

I’ve tried some of these recipes in this cookbook and they were really good!

[@batdavisthecool1370]

If this is the book I’m thinking of the “don’t you for cheddar about me burger” is good if you like cheese had it as a kid

[@shinyagumon7015]

The fries looked amazing. Too bad with the Pepper mixup.😂

[@KSTeddy88]

Got this for Christmas a few years ago and I love it

[@gaz9411]

4:38 It's adorable that he's still so far off what sit and spin means. "Oh it's this toy I get it"

[@CIoneOutcast]

Keep in mind the book probably means coarse ground pepper that youre more likely to see in a kitchen compared to fine ground like you used.

[@coolcon56]

book was likely measuing black pepper as one loose/unpacked tbspn of coarsely ground pepper instead of the sand consistency pepper you were using, hence the extra

[@tiredmommy1643]

*I really wanna try his black garlic burger 🍔😋*

[@Crono921]

When you put that pepper in I gasped hahaha

[@JoselitoSimpsForAlastor]

Tbh I think we all did

[@icanbelieveitisnotdonebyap941]

Amazing cook book I've bought it twice because I left my first one I left them next to grill and it rained if you like burgers this is a great book.

[@JoselitoSimpsForAlastor]

Is it available in Ireland?

[@andywinslow9638]

You sir have earned yourself a subscriber

[@StinginShadow]

I never noticed a problem with the seasoning mostly because when looking at recipes I do my own thing with the seasoning

[@Chromono22]

I made the guava burger last night, and we absolutely loved it I’m curious to see what the other recipes are like, but I’m hopeful

[@Pipkiablo]

Honestly, I really love pepper to the point I over-pepper my food on purpose, so I didn't see anything wrong with those fries until you said something, so I will probably love them just the way they are. I don't recommend people who don't like pepper eat their food the way I do though, since I overkill it.

[@danielsantiagourtado3430]

6:15 mood man. Lazy too when it comes to peeling potatoes not meant for mash but the rustic look is much better also

[@DeadRav]

I love your videos Honestly I thought you would take advantage of it being Halloween and do a Frankenstein episode where you take different pieces of recipes and combine them together to make the perfect Frankenstein recipe

[@Littledevil9856]

I did the same thing with salt in a curry I learned to make. 😅 thankfully no one had a heart attack

[@kingoftoasters7891]

I really love this channel mostly because it makes me wanna buy these CookBooks and try these food myself and make it for my family hopefully i get the God Of War one soon

[@MisoHungrie]

The God of War cookbook is pretty solid - hope you enjoy!

[@kingoftoasters7891]

I can say i got the God of War cook book so i am about to make all of my friends and family feast like Gods and Thank you for showing me it exists @@MisoHungrie

[@GTAGMODZ]

no pro cook here, but i follow and learn from a fair share of pro cooks. Sounds like to make the puree, you'd need to emulsify it. Probably with a hand held blender/immersion blender for better control. Also, don't add water based liquids after roasting/boiling or it will split/break, since cauliflower has a high water content already. Cooking it concentrates the moisture unless you roast until it's dehydrated. Just make sure it's tender enough, but not enough to break down. Look for no resistance when taking a bite, easily falling off a fork if you stab it. During pureeing, instead of adding water or butter or both before or during, use only a neutral oil instead and carefully, slowly add it while blending. You can slowly add softened butter to increase the creaminess and velvety mouthfeel when you're nearing a smooth emulsion. Careful, as adding too much+agitating it by mashing, blending etc, you might curdle the butter or mix, separating the whey and fats. correct me if im wrong!

[@vewoee]

YES IVE BEEN WAITING

[@rily8329]

Love the video as always. Any chance you could cover the Firefly TV show cookbook? Only seen one person cover it on youtube.

[@benjyharris1244]

I think with some of the recipes the scale can be orf as well.. So the fries prob had enough seasoning for 2 - 3 batches..

[@Crono921]

Also respect to the costco brioche bun

[@DrKringle1968]

The thrill I feel when there’s a new MisoHungrie upload!

[@RossOriginals]

I think Barry Lewis did the cauliflower burger too, you could see how his went? Looks like a great book though, it's one of those shows I never got around to watching. Shame about the poutine pepper problem.

[@DwugDealerInc]

Love this show so much.

[@shanemorgan1627]

I don't think I've seen you react like that to food since the cthulhu egg toast thing

[@MisoHungrie]

Lol both times were rough. Another moment that comes to mind is the Tomb Raider falafel 😅

[@icanbelieveitisnotdonebyap941]

Sit and spin is a John Travolta catch from an old TV show I think welcome back cotter

[@altejoh]

"Sit and Spin" might also be a bit more of a vulgar reference, since there was a period where people would accompany the middle finger with the phrase "sit and spin on it".

[@pistolbobcat8988]

The seasonings seem like a proper issue, but the gravy did need more pepper than you may think, but not that much

[@goombatroopa3966]

Bruhs tappin that cauliflower on the table sayin “it won’t work so I cheated”

[@ashakydd1]

I feel like they either made the book too soon in the series or should have made a second one later on as there are so many burgers missing from that cookbook.

[@darthplagueis13]

I suspect that your pepper was ground way too fine for the poutine recipe. A big downside of using volumetric measurements for powders is that the actual amount may vary drastically depending on the grain size and I suspect that whoever specified the quantities for pepper was thinking about roughly ground pepper corns rather than finely milled ones.

[@Rozenade]

I always love watching your videos

[@MisoHungrie]

Glad you like them!

[@gone.777]

watched all 10 minutes and 33 seconds of this 20 times over already, can confirm that this a certified hood classic from his truly

[@DarkerSideX14X]

Its been out for 13 minutes

[@MisoHungrie]

Lol thanks for the certification 😎

[@simsarethebest925456]

summer thyme and the candied bacon sweet potato burger are god tier

[@BuckBlaziken]

I genuinely wonder if any of these recipes were tested, considering you cannot mash cauliflower without absolutely burning them or with tons of endurance and strength… or boiling them before roasting them

[@jjbonafide3845]

I’m surprised the poutine didn’t call for any salt, none on the fries or in the gravy….

[@justinbremer2281]

My problem with this cookbook is that I started off with the "Bet It All on Black Garlic Burger" and it's really really hard to pick something else to make

[@MisoHungrie]

That burger sounds like a tough act to follow!

[@mohamedhamsterdan9330]

I love this❤❤❤

[@InsomniacLmao]

I know it's a cartoon but Linda is lucky to have a man like Bob,fr

[@justanobadi6655]

just wondering if there is any star trek cookbook that is available to let you boldly cook ... where no one has cooked before *cue TNG theme*

[@KaedeLanyo]

Pepper is great in poutine gravy, but that is... Probably too much even for a "pepper sauce", when all added up together.

[@PolyNerd69]

maybe you could have put the califlour through a ricer? it helps me with Mash. just an idea that popped in my head

[@moonwolfv671]

I thought the amounts of pepper in the poutine and in the burger seemed a bit overkill, especially considering how recipes usually state with cayenne pepper to use it "sparingly". Anyway, looks like a cool cookbook.

[@Nichhhh_godddd]

Want to see him do the sopranos cook book next

[@Tina_Bo_Binaaa]

You missed the opportunity to make the bet it all on black garlic burger.

[@MisoHungrie]

Yeah I kinda regret not making that. It sounds so good!

[@thedbfzguy8687]

Yes

[@EmeraldEyesEsoteric]

I don't know how people can stand cooked or wilted spinach. Add a few dry leaves to a burger or a steak and it's fine, and never mix it with tomato sauce. Dry spinach is like lettuce but better. It's a nice thing you can add without ruining the taste since it's pretty much tasteless.

[@gelusvenn5063]

I feel like the spinach burger would be absolutely phenomenal with a garlicky mayo.

[@MisoHungrie]

That would have been a great combination 🔥

[@TMDTheMaskDirector-ye5oe]

I bet if the cookbook halved the pepper for the gravy then maybe the poutine and Poutine on the Ritz would be good.

[@MisoHungrie]

Yeah it definitely needs way less

[@SplatoonCookbook]

Writing a splatoon cookbook rn and i hope to someday have my work appear on this channel くコ:彡

[@MisoHungrie]

That would be awesome!

[@WickerSecurityCaptain5404]

What does he do with the food he does not eat during the video?

[@MisoHungrie]

If it's good I eat the leftovers for lunch or dinner during the week. If it's bad (like really bad) I throw it out

[@kingturg1614]

The cauliflower looks more like a paste then mashed which in my opinion would be better can be spread across the burger love that the book recommends peper jack as that is my fav cheese and coming from a canadian you can trust when i say this poutines are better if the skins stay on the fries

[@Dovah_Slayer]

Btw i love your channel

[@knightinboot]

The cauliflower trick does work, but you have to use both hand and really wack it hard.

[@kestrelhawkins8728]

For the cauliflower mash, you have to HULK SMASH the cauliflower like you are trying to HURT it to get it to break apart. 15 minutes at 400 is NOT enough time, unless the florets are already in absolute crumbles. If tiny, maybe. In regular form? More like 40 minutes.

[@MisoHungrie]

Yeah I was being way too soft on it haha

[@carlose4314]

You should review the tasting history cookbook.

[@RykerDavis123]

I got this in a lootcrate years ago. When that was still a thing.

[@bookshelfhoney]

I'm so upset at the burgers not having mayo or anything on the bun 😢 i actually have this book but haven't tried any of the recipes yet

[@luckystar9279]

You realize you can just add those, right? You don't have to follow the recipe exactly. The author ain't gonna show up at your place with a gun

[@Maniac536]

Fingers crossed we will get a review of the Five Nights cookbook soon…

[@MisoHungrie]

It's on the list! I added it to my Patreon poll but right now it's getting beat bad by another cookbook 😅

[@Forgot_about_me]

This this is the most American cookbook ever

[@TheDanishGuyReviews]

The spinach reminded me of a joke I saw once. Let me see if I can recreate it: The spinach I put in: 🥬🥬🥬🥬🥬 The spinach after cooking: 🥬

[@MisoHungrie]

Lol very true!

[@subzerodragon1984]

U need to brown the flour mix b4 adding liquid

[@Ink_Melody]

Miso!! The FNAF Official Cookbook just came out!! You need to see if it's good or not before I impulse buy it haha

[@MisoHungrie]

Lol it's on my list! I wanna watch the movie first 😎

[@SleepNeed]

I have this cookbook (big fan of Bob's Burgers), and I love the recipes but my favorite is the black garlic one. It's quite possibly the best burger I've had.

[@MisoHungrie]

Dang I wish I made that

[@nekomasteryoutube3232]

About not peeling potatos when making fries: the skin has fiber and iron, which are good for you. Besides, I like the texture, taste, and look of unpeeled fries.

[@BugsyFoga]

It’s burger time