Is the BOB'S BURGERS Burger Book any good? 

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.

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.

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

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

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.

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.

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

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.

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

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.

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.

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

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.

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

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.

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

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 :)

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

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

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

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

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.

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

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

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

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? 👨‍🍳

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

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

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

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

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.

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

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

One of my most consistent travel fantasies is to find a hole in the wall bar food type place with an involved owner Soul food and overhearing interesting stories Air full of spice and warmth and everything delicious

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.

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

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

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.

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.

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

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!!

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!

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

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"

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.

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

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

You sir have earned yourself a subscriber

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

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

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

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

Also respect to the costco brioche bun

YES IVE BEEN WAITING

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

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.

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..

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

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.

Yes

When you put that pepper in I gasped hahaha

"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".

I love this❤❤❤

Seasonings in this book are out of whack, but there's a lot of ingenuity. My go-to burger at home is 1/4lb plain smash burgers on toasted potato buns with a slice of melted medium cheddar. Sriracha and garlic powder mixed into duke's mayo for sauce, and some onions sauteed with a punch of salt and some Worcestershire as a topping. Delicious! Lettuce and tomato stay away!

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

Btw i love your channel

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.

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*

You should review the tasting history cookbook.

I always love watching your videos

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

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

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.

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

7:29 I can't be the only one who puts a shit ton of pepper on everything

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

Want to see him do the sopranos cook book next

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

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.

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

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

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

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

My 2 favorites that ive tried from the book are the "baby you can chive my car" and the "never been feta/foot feta-ish" theyre so good that ive gone to adding the sauce from the chive my car and adding feta to burgers outside of cooking with the book. One i still need to try is the "bet it all on black" burger, it sounds so good.

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

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

I hope one day theres a real Bobs Burgers restaurant!

I 💖🍔! Shame that the recipes don't seem as thought out as they should be. You did as well as you could, given the circumstances. Great video as always! 👍🏼

Do the enchanted recipes cookbook

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.

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

That burger lowkey makes me glad to be allergic to cauliflower.

As a native of the land of poutine and maple syrup, I winced when I saw the poutine. The sauce is wrong, as seen in the video, but the fries are too. We have our recipe for the sauce that is hard to find outside Quebec. The closest would be a brown pepper sauce for steaks, without the black pepper. For fries, the golden brown are no good. The best fries are those dark brown ones, like those found in any snack bars in the middle of nowhere. No need for seasoning them, except for salt, because the spices don't mix well with the flavor of the sauce. A poutine should be greasy and chewy

The thing you used for a potato masher won't work for something like cauliflower, there's too much bounce.

Go pre-order the mythical cookbook and do a video on it when I comes out, please.

It’s burger time

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

Awesome Video MisoHungrie I Hope There Is A Cookbook On Cyberpunk 2077

If I were to choose between Bob’s Burger or SpongeBob’s Krabby Patty, I’d go for Bob. The Krabby Patty may have its secret formula, but Bob doesn’t need some special sauce, can already make an amazing Burger with simple ingredients or his multiple burgers of the day.

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.