The Conservative Cave
Current Events => The DUmpster => Topic started by: franksolich on June 25, 2011, 07:51:30 PM
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http://www.democraticunderground.com/discuss/duboard.php?az=view_all&address=236x87917
Oh my.
cbayer (1000+ posts) Sat Jun-25-11 06:19 PM
Original message
Cheeseburgers!!
Summertime and the grill is all heated.
I love a good cheeseburger and thought we might share our favorites here.
Tonight I plan to make burgers with soft blue cheese buried between two thin patties. I will also grill some vidalia onions and serve this open face on toasted french bread. I was taught to not "overwork" ground beef, so will add very little to the patties themselves.
Drooling already.
Just as an aside, I had an interesting burger on a recent road trip. It was called a steamed cheeseburger and is apparently unique to certain parts of Connecticut. They use tuna fish cans with holes drilled in the bottom. They put the ground beef in one and the cheese (monterey jack, I think) in another. They they steam them both. The melted cheese is poured on top of the burger and it was absolutely delicious, but very different than your usual grilled burger.
So what are some of your favorite burger recipes?
Well, since no primitives are hanging around the cooking and baking forum, franksolich might as well offer his own favorite cheeseburger recipe, although it's off the top of his head.
-hamburger patty, leanest beef possible, cooked on grill, squeezed down hard so as to drain all the grease
-1/4th tablespoon of salt, 1/16th tablespoon of pepper, on the patty
-about 1/8th pound of real cheese (cheddar, swiss, roquefort, whatever)
-whole wheat hamburger bun
-lettuce, tomato
-blue cheese dressing
-sour cream
-real mayonnaise
-sliced cucumbers
-appetizer, pepperoni pizza with a mountain of sour cream on top
-drink, either a pint or quart (depending upon the heat) of real whole 100% milk
franksolich lives for cheeseburgers like this.
edited to add an overlooked ingredient; sorry for the inconvenience
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Do you layer or mix the sauces? :yum:
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Do you layer or mix the sauces? :yum:
The blue cheese dressing goes on top, where others usually put ketchup and mustard.
The real mayonnaise goes under the hamburger.
The sour cream is dolloped all over.
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My favorite cheeseburger is red onion, diced jalapenos, sour cream, and melted nacho cheese sauce and a toasted bun.
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My favorite cheeseburger is red onion, diced jalapenos, sour cream, and melted nacho cheese sauce and a toasted bun.
Do red onions taste differently than regular onions?
I really don't know.
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Yes. They're very tangy and rich.
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Do you layer or mix the sauces?
Coach uses so much sour cream, he stores it in sterilized oil drums. It's really pretty awful.
It's like kimchi in a Korean household, except you shouldn't put kimchi on a baked potato.
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Do red onions taste differently than regular onions?
I really don't know.
I like the red onions more. They seem sweeter. Sometimes i like avocados on mine.
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Coach uses so much sour cream, he stores it in sterilized oil drums. It's really pretty awful.
It's like kimchi in a Korean household, except you shouldn't put kimchi on a baked potato.
Holy cow, that a lot of sour cream.
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Coach uses so much sour cream, he stores it in sterilized oil drums.
Well, that's not true, quite.
Admittedly, I buy five or six 16-ounce containers a week, and if the feeling is right, I dine on it as if ice cream.
I'm the dairy farmer's best friend.
I know, I know.
I assume there's some sort of body deficiency in things that dairy products give, and this makes up for it. It drives others nuts, that franksolich can consume all this with no adverse effects on his health or his weight.
I think, seriously, there's some sort of body deficiency that dairy goods make up for.
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I don't like to use lean meat for hamburgers, you need the fat so that the hamburger isn't dry. It also needs to be cooked medium rare.
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Come to think of it, kimchi on a baked potato may not be bad.
Kimchi is great stuff.
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I like the red onions more. They seem sweeter. Sometimes i like avocados on mine.
I put avocados (and cheese) on BLT's and guacamole on hamburgers. Yum!
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I don't like to use lean meat for hamburgers, you need the fat so that the hamburger isn't dry. It also needs to be cooked medium rare.
I know, madam; I've always been in the tiniest of minorities on this subject, both here in the DUmpster and out here in real life.
To each his own, and if that's the way the vast overwhelming majority likes their hamburgers, more power to them, and if they were guests of mine, that's the way they'd get them.
But as for me, I don't do grease. The mere whiff of it churns the stomach.
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Come to think of it, kimchi on a baked potato may not be bad.
Kimchi is great stuff.
kimchi is gross.
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I know, madam; I've always been in the tiniest of minorities on this subject, both here in the DUmpster and out here in real life.
To each his own, and if that's the way the vast overwhelming majority likes their hamburgers, more power to them, and if they were guests of mine, that's the way they'd get them.
But as for me, I don't do grease. The mere whiff of it churns the stomach.
You and my mom would get along swell.
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kimchi is gross.
I had to look it up; I'm not familiar with Asian cookery.
Kimchi (play /ˈkɪmtʃi/; Korean: 김치 [kimtÉ•Ê°i]), also spelled gimchi, kimchee, or kim chee, is a traditional fermented Korean dish, made of vegetables with varied seasonings. Kimchi may also refer to unfermented vegetable dishes.[1][2][3] There are hundreds of varieties of kimchi, made with a main vegetable ingredient such as napa cabbage, radish, green onions or cucumber.[4] Kimchi is the most common banchan, or side dish, in Korean cuisine. Kimchi is also a main ingredient for many popular Korean dishes such as kimchi stew (김치찌개; kimchi jjigae), kimchi soup (김칫êµ; kimchiguk), and kimchi fried rice (김치볶ìŒë°¥; kimchi bokkeumbap)
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The Korean restaurant down the street serves kimchi but like everything else there, it's tolerable but not good or great. Their bulgogi is excellent, but it's the only thing they serve that is.
I'll have to see if the sushi restaurant in the neighborhood serves it.
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You and my mom would get along swell.
Actually, having come from a family that "enjoyed" eating, and watching what happened to them, made me at a young age leery, very leery, of the notion of "enjoying" food.
This is NOT a criticism of others--unrelated to me by genetics, remember--who enjoy fine foods; just an explanation of why I am what I am, why I do what I do. Every family tree is different from other family trees, and if one can enjoy fine foods without deteriorative effects, great.
I think of food merely as a fuel, and credit that attitude to that I myself am still around, and healthy (reasonably so), while others in the family aren't.
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The Korean restaurant down the street serves kimchi but like everything else there, it's tolerable but not good or great. Their bulgogi is excellent, but it's the only thing they serve that is.
I'll have to see if the sushi restaurant in the neighborhood serves it.
Well, damn, I had to go and look those up, sir.
Bulgogi (Korean pronunciation: [bulɡoɡi]) is a Korean dish that usually consists of marinated barbecued beef, although chicken or pork may also be used.[1]
Sushi (ã™ã—ã€å¯¿å¸, 鮨, 鮓, 寿斗, 寿ã—, 壽å¸?) is a food of Japanese origin consisting of cooked vinegared rice (shari) combined with other ingredients (neta). Neta and forms of sushi presentation vary, but the ingredient which all sushi have in common is shari. The most common neta is seafood.
Raw meat sliced and served by itself is sashimi.
As I said, I never paid attention to Asian food.
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kimchi is gross.
I like Korean. Bulgogi is good, too. In fact, we made a bulgogi recipe using venison a couple of weeks ago.
My wife liked the bulgogi, but she won't try kimchi.
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I put avocados (and cheese) on BLT's and guacamole on hamburgers. Yum!
Someone with very good taste.Sound like my kind of BLT.
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Well, you guys are making me learn more than I want to know, about food.
Guacamole is an avocado-based dip that originated in Mexico.[1] It is traditionally made by mashing ripe avocados with a molcajete (mortar and pestle) with sea salt. Some recipes call for limited tomato, spicy minced chile such as jalapeno, white onion, lime juice, and/or additional seasonings.
I've heard of this--of course--and seen it, but never paid much attention to it, much less tried it, and never knew until thirty seconds ago what's in it.
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I didn't either... I don't care for avocado.
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I didn't either... I don't care for avocado.
I'm going to force you to try great guacamole when you come to Dallas.
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I didn't either... I don't care for avocado.
You're aware, sir, that this single little itty-bitty thread here is getting more traffic tonight than the whole of the cooking and baking forum on Skins's island does all week.
It's very sad; the cooking and baking forum over there used to be so lively, so animated, so spirited.
I dunno what happened, but anyway, this is franksolich's open invitation to Mrs. Alfred Packer, the grasswire primitive, the Bayer aspirin primitive, the primitive full of beans--and yes even the sparkling husband primitive--the chronically-helpless primitive, Lucinda, the vindictive primitive, et al., to register and join us over here to discuss cooking and baking.
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You're aware, sir, that this single little itty-bitty thread here is getting more traffic tonight than the whole of the cooking and baking forum on Skins's island does all week.
It's very sad; the cooking and baking forum over there used to be so lively, so animated, so spirited.
I dunno what happened, but anyway, this is franksolich's open invitation to Mrs. Alfred Packer, the grasswire primitive, the Bayer aspirin primitive, the primitive full of beans--and yes even the sparkling husband primitive--the chronically-helpless primitive, Lucinda, the vindictive primitive, et al., to register and join us over here to discuss cooking and baking.
Oh, no! Not cbayer the thread slayer! We really don't need the DUmp's Cs and Bs over here.
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Oh, no! Not cbayer the thread slayer! We really don't need the DUmp's Cs and Bs over here.
Of course, I said that knowing fully well none of them ever will come here.
But it makes franksolich look like a nice guy, inviting them, even though I already know they won't come.
<<master of public relations.
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Frank, I've had some really good guacamole,but I've also seen some that looked like it came out of a baby diaper. That couldn't be touched. :puke:
Just saying. :shucks:
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Of course, I said that knowing fully well none of them ever will come here.
But it makes franksolich look like a nice guy, inviting them, even though I already know they won't come.
<<master of public relations.
Good move. Freepers proud of having killed Andy, a single DUmmy, must be in awe of anyone who can kill an entire group.
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Frank, I've had some really good guacamole,but I've also seen some that looked like it came out of a baby diaper.
I think that's why whenever I see it, my response is "no way."
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Good move. Freepers proud of having killed Andy, a single DUmmy, must be in awe of anyone who can kill an entire group.
Apparently, and I didn't mean to, damn it.
There was always good material there, and it made my job easier.
This by the way apparently isn't the first forum on Skins's island I apparently inadvertently killed; the deaf and hard of hearing forum used to be reasonably lively, a new topic or two every month, maybe 16-30 comments a month--it was a very tiny forum to begin with--but now they've had one topic posted in this whole calendar year to date, and one comment.
And earlier than that, just a few years ago, the automotive forum.
I hate it when that happens, especially when that's the last thing I want.
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I've got this bacon cheddar spread from a local smokehouse (Oscar's in Warrensburg) which I'm going to use on the next batch of cheeseburgers I have. Should be next weekend.
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I've got this bacon cheddar spread from a local smokehouse (Oscar's in Warrensburg) which I'm going to use on the next batch of cheeseburgers I have. Should be next weekend.
I wouldn't want to give anyone the idea that franksolich eats unhealthily, given the ideal cheeseburger as I described, such as with the quarter tablespoon of salt to season the hamburger.
GOBUCKS has often reminded us that ANYTHING eaten in moderation generally presents no peril, and that's true.
This is done during the hot summer, and generally if I dine upon something like this, it's the only thing I have all day long, other than fresh fruits or vegetables and ice spun in the blender. And of course milk with ice. Most days, it's just too hot and miserable to bother eating, and so one just drinks.
So one of these a day--actually, one of these a week because it's a lot of trouble to make--hardly presents any health hazard.
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The perfect cheeseburger needs:
- A grill so hot it shows up on weather satellites :fuelfire:
- 3/4s to a pound of Ground Chuck
- REAL Cheddar Cheese, a nice thick slice (not plastic cheeze-like squares)
- What's this here sauce? Worcestershire Sauce!
- Fresh Onion Roll, lightly toasted
- Shredded Lettuce
- Sun-Dried Tomato
- Hellman's Mayo
- Horseradish Mustard
- Fresh Ground Black Pepper
- Minced Garlic or Garlic Powder
- And, of course, BACON!
Lightly hit the ground chuck with some pepper and garlic, form into patties. Drench patties with worcestershire sauce and let marinate for an hour.
Get the grill going hot enough to knock low-flying insects out of the air. Slap on burgers and quick char. Ideal - black on the outside, barely pink on the inside.
Quick toast buns, assemble, and enjoy with potato salad, Bush's Baked Beans, celery sticks, and a cold beer. Relax for an hour, then resume backyard football (or at least catch) while jamming the radio.
A perfect summer day! :cheersmate:
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There is no cook on earth who can make baked beans better than Bush's straight out of the can.
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I don't like to use lean meat for hamburgers, you need the fat so that the hamburger isn't dry. It also needs to be cooked medium rare.
Now you madam, know how to make a good hamburger. You also need the fat to drip onto the coals so you get that flame/smoke flavor. Makes the hot dogs taste excellent as well. As for me, I usually do not put any condiment on my grilled burger. I do not like to cover up the smokey flavor.
Hamburger should be cooked to at least 160 degrees internal to kill any bacteria and preferably 170 degrees. I got a meat thermometer from my restaurant days that I use. You can buy one just about anywhere. Make sure you get the thin one that just has the temps on it. Those are usually the most accurate.
I do not use a gas grill, even though I have one, nor do I use store bought charcoal for most grilling. I build either a hickory, oak, sugar maple, apple, or mesquite wood fire. Plenty of hickory, oak, maple and apple wood to be found in the woods around here. Mesquite I have to buy so I don't use it as often. I have found a blend of apple or mesquite and any of the other woods to be best.
I use the gas grill for roasts and ribs since I can control the heat better.
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75/25 burger patties, pepper bacon, and depending on your mood, either guacamole, blue cheese, or a thick slice of SHARP cheddar. Any grilled onion, but Vidalia or Maui when you can get them.
Only condiments I put on my burgers when doing the cheddar/bacon route are mayonaise and dijon mustard.
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Hellmanns Mayo, Fresh Tomato, and Sharp Cheddar cheese, on a medium rare burger with a sesame seed bun.
I also love Kimchi, and Guacamole. I prefer Kalbi over Bulgogi though.
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Lipton's Onion and Mushroom soup (dry). You mix that into the meat and you'll have one of the best burger's you've ever tasted. No, don't worry about that uppity Angus meat; just get chuck.