The Conservative Cave
Current Events => The DUmpster => Topic started by: franksolich on September 02, 2017, 03:06:05 PM
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https://upload.democraticunderground.com/115766748
Oh my.
Saviolo (1,432 posts) Thu Aug 24, 2017, 11:25 AM
Homemade hamburgers
Pretty easy basic burger patty recipe this week! Too many cooks try to do too much with the patty and it comes ou strangely flavoured or overworked and tough. The patty should be simple and basic and let all of the other ingredients on your burger sing!
https://youtu.be/0BnWVzEBXQE
Dr Hobbitstein (4,879 posts) Thu Aug 24, 2017, 12:02 PM
1. I make a loose ball of meat, around 115grams.
Throw it down on the flat top, and flatten lightly with a spatula. Flip after a minute, then flatten lightly again. Throw a slice of cheese on top and remove burger from flat top after 1 minute. Dress bun as need be.
Just made some last night. Super delicious.
The burger method I use is actually the original McDonald's method from back in the 50s (at least how it was related in "The Founder".
dem in texas (1,737 posts) Fri Aug 25, 2017, 11:10 PM
3. An Egg in a hamburger patty?
In meatloaf - yes. meatballs - yes, Hamburger patty - no.
Use high quality ground chuck, season with salt and pepper, that is all it needs. It will be good and juicy, should see the fat and juices bubbling up in the patty as it cooks. Use good meat and make a thick patty and it will not fall apart when cooked. I make them 4 to 6 ounces, depending on the size of the buns.
I serve them in the Texas style called an "Old Timer"; grilled bun, spread with yellow mustard, sliced dill pickle, slice of onion, a leaf of iceberg lettuce and a little bit of sliced tomato. My husband is from Tennessee and he has to have a slice of cheese melted on his meat. I do like pickled jalapeno slices on my mine, but please - no cheese.
Back in the late 70's or early 1980's, McDonald's added the Old Timer to their menu in their Texas stores in order to keep their market share in Texas.
Galileo126 (1,813 posts) Sat Aug 26, 2017, 12:10 PM
4. I hear adding butter to ground beef
makes for a great juicy (fatty) burger. I've never tried it - has anyone here tried it?
That is s-o-o-o-o-o wrong.
And as usual, more complicated than it needs to be.
One merely takes some hamburger, molding into a patty, sprinkling some salt on it, and then putting it on the grill.
And then with a spatula pressing down hard on the grill, so as to squeeze out every drop of grease.
When it's done, toss it on a bun and put some ketchup on it.
Then eat; no need to do anything else.
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Dr Hobbitstein (4,879 posts) Thu Aug 24, 2017, 12:02 PM
1. I make a loose ball of meat, around 115grams.
Throw it down on the flat top, and flatten lightly with a spatula. Flip after a minute, then flatten lightly again. ...
Unless this is done carefully, it squeezes out the juices and makes the outer rim of the cooked side uncooked meat. Don't squeeze out the juices unless you like your hamburgers dry-ish.
Pre-season as framk said, get a good cook on first side, flip it, cook for a bit, press the center gently with the corner of the spatula to test for doneness. Firm is well-done; almost firm is medium well, not firm will be a mooooooving experience.
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Unless this is done carefully, it squeezes out the juices and makes the outer rim of the cooked side uncooked meat. Don't squeeze out the juices unless you like your hamburgers dry-ish.
Pre-season as framk said, get a good cook on first side, flip it, cook for a bit, press the center gently with the corner of the spatula to test for doneness. Firm is well-done; almost firm is medium well, not firm will be a mooooooving experience.
Actually, I'm an advocate of cooking hamburgers extremely well-done, and the drier the better.
There's many around here who have fond memories of eating raw hamburger, and that was okay forty, fifty, years ago, when beef was usually locally processed, and there wasn't any mixture of cattle from other sources.
But nowadays, when a packing plant butchers a cow from Kansas, and then one from Arizona, and then one from Florida, and then one from North Dakota, the stuff gets all mixed up, and no one knows for sure what germs are in it.
The only safe beef is well-done beef, cooked all the way through and as dry as palatably possible.
If one doesn't like it, tough shit.
By the way, for those who haven't been around since the beginning, there was a time when the primitives had the cooking and baking forum popping like popcorn, and the threads that drew the most attention here were about cooking hamburger, chili, and beef stew.
Some were pretty controversial, as tastes vary so much.
But of course the cooking and baking forum on Skins's island sort of withered away due to neglect by its hostess dear old sweet Lu.
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Frank, I wish I could find the story where the cook used to serve you your smashed flat and dry as a pancake burger. What was the name of that guy again?
You said he used to make a big production out of delivering it to you. I think there was milk involved, too.
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Frank, I wish I could find the story where the cook used to serve you your smashed flat and dry as a pancake burger. What was the name of that guy again?
You said he used to make a big production out of delivering it to you. I think there was milk involved, too.
Wasn't that 'Big Swede' or something similar?
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Frank, I wish I could find the story where the cook used to serve you your smashed flat and dry as a pancake burger. What was the name of that guy again?
You said he used to make a big production out of delivering it to you. I think there was milk involved, too.
"portrait of a gentleman as a cook" (January 05, 2009)
https://conservativecave.com/cave/index.php/topic,20275.0
I'm flattered you remembered it; after all, it's a very old story.
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"portrait of a gentleman as a cook" (January 05, 2009)
https://conservativecave.com/cave/index.php/topic,20275.0
I'm flattered you remembered it; after all, it's a very old story.
Great bit of story writing, frank. Otherwise, it wouldn't have stuck.
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Wasn't that 'Big Swede' or something similar?
No, Swede, the cook of Norwegian derivation whose specialty is Italianate cuisine. He's still around but considerably older. His wife owns the bar in town, and he drives a truck when he's not cooking.
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I'm kind of weird, I think. I like steaks cooked Medium, but hamburgers medium well - bugs killed, but still juicy. For some reason I find hamburgers cooked medium - the way chefs on cooking shows say they're "supposed to be" - very unappetizing (maybe I don't like the adventure of chasing the burger around the bun).
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I like t put Texas Pete Hot Sauce on my burgers. When placing them on the grill, after flipping and then when they are done. I also like mine medium/well done, dry but not bone dry. Finish with ketchup and hot sauce and what ever hot peppers we have in the fridge.
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https://upload.democraticunderground.com/115766748
Oh my.
That is s-o-o-o-o-o wrong.
And as usual, more complicated than it needs to be.
One merely takes some hamburger, molding into a patty, sprinkling some salt on it, and then putting it on the grill.
And then with a spatula pressing down hard on the grill, so as to squeeze out every drop of grease.
When it's done, toss it on a bun and put some ketchup on it.
Then eat; no need to do anything else.
You got to remember, these are the geniuses that f'ed up a grilled cheese sandwich, AND the pan it was cooked in... :lol: :lol:
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You got to remember, these are the geniuses that f'ed up a grilled cheese sandwich, AND the pan it was cooked in... :lol: :lol:
Dummies would screw up a wet dream.
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My tired sick brain is conjuring images of DU-folk and "ground chuck".
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https://upload.democraticunderground.com/115766748
Oh my.
That is s-o-o-o-o-o wrong.
And as usual, more complicated than it needs to be.
One merely takes some hamburger, molding into a patty, sprinkling some salt on it, and then putting it on the grill.
And then with a spatula pressing down hard on the grill, so as to squeeze out every drop of grease.
When it's done, toss it on a bun and put some ketchup on it.
Then eat; no need to do anything else.
Sorry, but grease is one of the 5 major food groups. (Grease, salt, fat, meat and beer.)
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did any of their discussions regarding burgers include the phrase "would you like fries with that?"
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did any of their discussions regarding burgers include the phrase "would you like fries with that?"
The few DU-folk who have jobs say that often enough every day. :rimshot:
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Sorry, but grease is one of the 5 major food groups. (Grease, salt, fat, meat and beer.)
Beer should be first on that list. :cheersmate:
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Beer should be first on that list. :cheersmate:
He forgot pretzels...
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He forgot pretzels...
When I drank, pretzels were after beer. :whistling:
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Actually, I'm an advocate of cooking hamburgers extremely well-done, and the drier the better.
There's many around here who have fond memories of eating raw hamburger, and that was okay forty, fifty, years ago, when beef was usually locally processed, and there wasn't any mixture of cattle from other sources.
But nowadays, when a packing plant butchers a cow from Kansas, and then one from Arizona, and then one from Florida, and then one from North Dakota, the stuff gets all mixed up, and no one knows for sure what germs are in it.
The only safe beef is well-done beef, cooked all the way through and as dry as palatably possible.
If one doesn't like it, tough shit.
By the way, for those who haven't been around since the beginning, there was a time when the primitives had the cooking and baking forum popping like popcorn, and the threads that drew the most attention here were about cooking hamburger, chili, and beef stew.
Some were pretty controversial, as tastes vary so much.
But of course the cooking and baking forum on Skins's island sort of withered away due to neglect by its hostess dear old sweet Lu.
As usual, I find coach to be correct again.
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My tired sick brain is conjuring images of DU-folk and "ground chuck".
Well now ground chuck is purty good but it don't compare to ground bear meat, though it beats ground 'coon and sure as hell is better'n ground 'possum.
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Well now ground chuck is purty good but it don't compare to ground bear meat, though it beats ground 'coon and sure as hell is better'n ground 'possum.
:-)
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Well now ground chuck is purty good but it don't compare to ground bear meat, though it beats ground 'coon and sure as hell is better'n ground 'possum.
I haven't eaten bear meat, but I can agree on the others...
Throw in ground groundhog in that mix...
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I haven't eaten bear meat, but I can agree on the others...
Throw in ground groundhog in that mix...
Woodchuck and groundhog are the same thing in these parts, so groundhog was already covered in my 'Ground chuck.'
:cheersmate:
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Man, this thread reminds me now that I miss elk meat. Former father in law goes hunting for elk and has it processed in Flagstaff. Elk meat for months !
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I've had a bear roast before--it was just like beef pot roast. :drool: