solitary primitive discusses cheeseburgers

[franksolich]

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.

[GOBUCKS]

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.

[franksolich]

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.

[Inga]

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.
Just saying.  

[GOBUCKS]

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.

[franksolich]

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."

[franksolich]

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.

[BlueStateSaint]

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.

[franksolich]

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.

[GCBill]

The perfect cheeseburger needs:

- A grill so hot it shows up on weather satellites 
- 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! 

[GOBUCKS]

There is no cook on earth who can make baked beans better than Bush's straight out of the can.

[I_B_Perky]

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.

[NHSparky]

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.

[IassaFTots]

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.

[Rebel]

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.