O/T: Now That's A Burger

Stuart wrote:
> In article <[email protected]>,
> Mike Marlow <[email protected]> wrote:
>
>> 1 lb Ground Chuck
>> Salt
>> Pepper
>> Garlic Powder
>
>> Form patties Sprinkle liberally with SPG Throw them on the grill,
>> turning only once, until juices just begin to flow clear.
>
> Sounds better to me though I'm not sure what SPG is. Lew's is an onion
> burger. I think some sort of binder might be required though.

Salt, Pepper, Garlic Powder.

For regular grilled burgers, I don't use any binders. Just dead cow.


--

-Mike-
[email protected]

On Aug 17, 3:54=A0pm, Han <[email protected]> wrote:
> "Lew Hodgett" <[email protected]> wrote in news:4c6ae15f$0$4975
> [email protected]:
>
>
>
> > "Han" wrote:
>
> >> What's reefer?
>
> > As in refrigerator.
>
> > Lew
>
> Oh, ijskast ...
>
> --
> Best regards
> Han
> email address is invalid

Neeee, koelkast. *S*

On Aug 17, 9:00=A0am, Han <[email protected]> wrote:
> Steve <[email protected]> wrote in news:4c69ebd1$0$5003
> [email protected]:
>
> > I'm surprised no one has remarked that with enough reefer, anything
> > tastes good.
>
> What's reefer?
>
> --
> Best regards
> Han (born 1944)

http://i123.photobucket.com/albums/o290/Robatoy/Reefer_Madness.jpg

On Aug 16, 8:02=A0am, "Mike Marlow" <[email protected]>
wrote:
> Han wrote:
> > "Lew Hodgett" <[email protected]> wrote in news:4c68d987$0$9819
> > [email protected]:
>
> >> Forgot to include 3 Tbl Worchestshire sauce
>
> >> ------------------------------------
>
> >> "Lew Hodgett" <[email protected]> wrote in message
> >>news:[email protected]...
> >>> Eat very little beef, but decided to have a burger.
>
> >>> You won't find this one at the burger joints.
>
> >>> 1 Lb, 22% Ground Chuck
> >>> 1 Envelope, Lipton's Onion Soup Mix
> >>> 1 Egg
> >>> 1 Mayan Sweet Onion, sliced
> >>> Sweet Onion Sandwich Buns
>
> >>> Mix ground chuck, onion soup mix and egg together, kneading as
> >>> necessary in a bowl.
>
> >>> Cover bowl and allow to stand in reefer for about 30 minutes while
> >>> preheating grill.
>
> >>> Remove from reefer and form two (2) meat patties.
>
> >>> Grill for about 5 minutes/side.
>
> >>> Serve on onion bun with Mayan onion slices.
>
> >>> Lettuce and tomato slices are optional.
>
> >>> Same with condiments.
>
> >>> Enjoy.
>
> >>> Lew
>
> > That's all wrong, Lew. =A0What you need is:
> > 1 lb mixed ground beef (pork, veal, beef), not too lean
> > 1 egg
> > ~1/4 to 1/2 cup commercial bread crumbs
> > Some milk
> > 1 sachet "Verstegen Gehakt Kruidenmix"
> > <http://www.germandeli.com/gehaktkruiden.html>
> > (also available in quantity at that website, or other websites)
>
> > I usually double all ingredients and use 3 sachets.
>
> > Just combine and form into patties, meatloaf or meatballs; =A0anywhere
> > from 1 to 5 inches.
> > Meatballs are braised in hot butter on all sides, then some water is
> > added, and they are left to gently simmer for about 30-45 min.
>
> You guys both have it wrong. =A0It should be...
>
> 1 lb Ground Chuck
> Salt
> Pepper
> Garlic Powder
>
> Form patties
> Sprinkle liberally with SPG
> Throw them on the grill, turning only once, until juices just begin to fl=
ow
> clear.
>
> Eat.
>


Problem solved.

On Aug 16, 6:12=A0pm, "Leon" <[email protected]> wrote:
> "Swingman" <[email protected]> wrote in message
>
> news:[email protected]...
>
>
>
>
>
> > On 8/16/2010 4:25 PM, Leon wrote:
> >> "Swingman"<[email protected]> =A0wrote in message
> >>news:[email protected]...
> >>> On 8/16/2010 1:29 PM, Robatoy wrote:
>
> >>> We eat a lot of turkey. I love REAL bacon myself, but in order to kee=
p
> >>> my
> >>> slim girlish figure
>
> >> Wont me to send'm your picher? =A0;~)
>
> > Blackmail ... how much?
>
> > ;)
>
> I cannot send your picture to anyone, it might be considered "sexting". =
=A0:~)

Or a picture of me in a Speedo. That might be considered "disgusting".
=3Do)

Swingman wrote:
> On 8/16/2010 1:29 PM, Robatoy wrote:
>
>> We eat a lot of salmon and chicken. When we eat beef, it's either a
>> rib-eye, or I grind my own for burgers. I will kill anybody who gets
>> in between me and my bacon. Belly bacon, not this Canadian crap.
>
> We eat a lot of turkey. I love REAL bacon myself, but in order to keep
> my slim girlish figure I stick to turkey "bacon" for breakfast these
> days ... just slightly better than nothing at all. :(

Only slightly. Like you - I have to consume more of it than the Real McCoy
these days, but it sure does not compare.

--

-Mike-
[email protected]

"Robatoy" <[email protected]> wrote in message
news:424bd916-e865-4284-a67d-0c1673f7a1b3@j18g2000yqd.googlegroups.com...

>
> >> Wont me to send'm your picher? ;~)
>
> > Blackmail ... how much?
>
> > ;)
>
> I cannot send your picture to anyone, it might be considered "sexting".
> :~)

Or a picture of me in a Speedo. That might be considered "disgusting".
=o)


I am already there just picturing the .... my eyes... MY EYES...

Forgot to include 3 Tbl Worchestshire sauce


------------------------------------

"Lew Hodgett" <[email protected]> wrote in message
news:[email protected]...
> Eat very little beef, but decided to have a burger.
>
> You won't find this one at the burger joints.
>
> 1 Lb, 22% Ground Chuck
> 1 Envelope, Lipton's Onion Soup Mix
> 1 Egg
> 1 Mayan Sweet Onion, sliced
> Sweet Onion Sandwich Buns
>
> Mix ground chuck, onion soup mix and egg together, kneading as
> necessary in a bowl.
>
> Cover bowl and allow to stand in reefer for about 30 minutes while
> preheating grill.
>
> Remove from reefer and form two (2) meat patties.
>
> Grill for about 5 minutes/side.
>
> Serve on onion bun with Mayan onion slices.
>
> Lettuce and tomato slices are optional.
>
> Same with condiments.
>
> Enjoy.
>
> Lew
>
>

"Han" wrote:

> That's all wrong, Lew. What you need is:
> 1 lb mixed ground beef (pork, veal, beef), not too lean
> 1 egg
> ~1/4 to 1/2 cup commercial bread crumbs
> Some milk
> 1 sachet "Verstegen Gehakt Kruidenmix"
>
> Just combine and form into patties, meatloaf or meatballs; anywhere
> from
> 1 to 5 inches.
> Meatballs are braised in hot butter on all sides, then some water is
> added, and they are left to gently simmer for about 30-45 min.

------------------------------
Two observations.

1) The above is the classic meatloaf/meatball recipe; however, I
wanted a burger, not a meatloaf sandwich.

2) Knowing how the animal is forced to live it's short life, I refuse
to knowingly eat veal.

Lew

"Swingman" wrote:
> We eat a lot of turkey. I love REAL bacon myself, but in order to
> keep my slim girlish figure I stick to turkey "bacon" for breakfast
> these days ... just slightly better than nothing at all.
----------------------------------
As my departed mother often said, " I never get hungry enough to eat
turkey."

Couldn't agree more.

Lew

"Robatoy" wrote
>
> Oh sure.... throw the 'smoking things' variable in there. What doesn't
> taste better smoked? Hell, a dog turd probably tastes okay smoked. We
> buy smoked bones for Moxie and some of those smell so good I feel like
> lying down on the floor beside her and beg for a few gnaws.
>
My wife and I were in a line at the pet big box store. The guy behind us had
a few smoked pig ears in his hand. Our little girl got all excited when she
smelled them. We thought it was cute until she growled and attacked the pig
ears and took one. She made it very clear that anyone who took that thing
away from her was gonna die.

She weighed all of 12 lbs. and was all territorial and businesslike.
Everybody thought it was pretty funny. My wife was embarrassed by the whole
thing.

So it is true. Dogs like smoked meat too. Must be genetic. From hanging
around all those fires for thousands of years. Come to think of it, that
must apply to us as well. We hung around those same campfires. Is there a
smoked meat or barbecue gene?

On 2010-08-16 02:19:26 -0400, "Lew Hodgett" <[email protected]> said:

> Cover bowl and allow to stand in reefer for about 30 minutes while
> preheating grill.

I'm surprised no one has remarked that with enough reefer, anything
tastes good.

"Han" wrote:

> What's reefer?

As in refrigerator.

Lew

On Mon, 16 Aug 2010 00:24:11 -0600, Lew Hodgett wrote
(in article <[email protected]>):

> Forgot to include 3 Tbl Worchestshire sauce
>
>

And the green chile!

-Bruce

In article <[email protected]>,
Mike Marlow <[email protected]> wrote:

> 1 lb Ground Chuck
> Salt
> Pepper
> Garlic Powder

> Form patties Sprinkle liberally with SPG Throw them on the grill,
> turning only once, until juices just begin to flow clear.

Sounds better to me though I'm not sure what SPG is. Lew's is an onion
burger. I think some sort of binder might be required though.

The "Verstegen Gehakt Kruidenmix" sounds interesting, I wonder if Aldi in
the UK have it. I enjoy their Frikadellen.

On Aug 16, 9:54=A0pm, Steve <[email protected]> wrote:
> On 2010-08-16 02:19:26 -0400, "Lew Hodgett" <[email protected]> said=
:
>
> > Cover bowl and allow to stand in reefer for about 30 minutes while
> > preheating grill.
>
> I'm surprised no one has remarked that with enough reefer, anything
> tastes good.

You mean... like Doritos dipped in Nestle's Caramel sauce? I'm told
that is pretty good.

On Tue, 17 Aug 2010 06:17:57 -0700 (PDT), Robatoy
<[email protected]> wrote:

>On Aug 16, 9:54 pm, Steve <[email protected]> wrote:
>> On 2010-08-16 02:19:26 -0400, "Lew Hodgett" <[email protected]> said:
>>
>> > Cover bowl and allow to stand in reefer for about 30 minutes while
>> > preheating grill.
>>
>> I'm surprised no one has remarked that with enough reefer, anything
>> tastes good.
>
>You mean... like Doritos dipped in Nestle's Caramel sauce? I'm told
>that is pretty good.

Screaming Yellow Zonkers Rule!

--
We're all here because we're not all there.

In news:[email protected],
Steve <[email protected]>spewed forth:
> On 2010-08-16 02:19:26 -0400, "Lew Hodgett" <[email protected]>
> said:
>> Cover bowl and allow to stand in reefer for about 30 minutes while
>> preheating grill.
>
> I'm surprised no one has remarked that with enough reefer, anything
> tastes good.

it's not quantity, it's QUALITY <g>

On Aug 16, 1:15=A0pm, "Lew Hodgett" <[email protected]> wrote:
> "Han" wrote:
> > That's all wrong, Lew. =A0What you need is:
> > 1 lb mixed ground beef (pork, veal, beef), not too lean
> > 1 egg
> > ~1/4 to 1/2 cup commercial bread crumbs
> > Some milk
> > 1 sachet "Verstegen Gehakt Kruidenmix"
>
> > Just combine and form into patties, meatloaf or meatballs; =A0anywhere
> > from
> > 1 to 5 inches.
> > Meatballs are braised in hot butter on all sides, then some water is
> > added, and they are left to gently simmer for about 30-45 min.
>
> ------------------------------
> Two observations.
>
> 1) The above is the classic meatloaf/meatball recipe; however, I
> wanted a burger, not a meatloaf sandwich.
>
> 2) Knowing how the animal is forced to live it's short life, I refuse
> to knowingly eat veal.
>
> Lew

We love our meatballs here and Han's recipe is pretty much how we make
them. We also like Italian or Greek meatballs. All spiced differently.
But a burger is a burger; the meat should stand on its own.

Veal... well, for years we have known that our favourite restaurants'
veal parm dish didn't use veal at all. Young, well hammered beef does
the job. Veal, IMHO, is highly overrated.
We eat a lot of salmon and chicken. When we eat beef, it's either a
rib-eye, or I grind my own for burgers. I will kill anybody who gets
in between me and my bacon. Belly bacon, not this Canadian crap.

"Lee Michaels" <leemichaels*nadaspam* at comcast dot net> wrote in message
news:[email protected]...
>
>
> "Robatoy" wrote
>>
>> Oh sure.... throw the 'smoking things' variable in there. What doesn't
>> taste better smoked? Hell, a dog turd probably tastes okay smoked. We
>> buy smoked bones for Moxie and some of those smell so good I feel like
>> lying down on the floor beside her and beg for a few gnaws.
>>
> My wife and I were in a line at the pet big box store. The guy behind us
> had a few smoked pig ears in his hand. Our little girl got all excited
> when she smelled them. We thought it was cute until she growled and
> attacked the pig ears and took one. She made it very clear that anyone who
> took that thing away from her was gonna die.
>
> She weighed all of 12 lbs. and was all territorial and businesslike.
> Everybody thought it was pretty funny. My wife was embarrassed by the
> whole thing.
>
> So it is true. Dogs like smoked meat too. Must be genetic. From hanging
> around all those fires for thousands of years. Come to think of it, that
> must apply to us as well. We hung around those same campfires. Is there a
> smoked meat or barbecue gene?

Years ago, I was at Walmart buying a can of Sam' Choice dog jerky strips.
They look just like regular beef jerky, but are made for dogs.

A lady behind me in line was obviously reading the can as I stood in the
checkout line. I turned to her and said, "They taste just like real beef
jerky, and the grandkids don't know the difference."

It was one of those moments to remember. Every expression imaginable went
over her face, beginning with politeness, then shock, then unmitigated rage.
I paid my bill and left. <Grin>

Nonny

On 8/16/2010 1:29 PM, Robatoy wrote:

> We eat a lot of salmon and chicken. When we eat beef, it's either a
> rib-eye, or I grind my own for burgers. I will kill anybody who gets
> in between me and my bacon. Belly bacon, not this Canadian crap.

We eat a lot of turkey. I love REAL bacon myself, but in order to keep
my slim girlish figure I stick to turkey "bacon" for breakfast these
days ... just slightly better than nothing at all. :(

--
www.e-woodshop.net
Last update: 4/15/2010
KarlC@ (the obvious)

"Robatoy" <[email protected]> wrote in message
news:[email protected]...
On Aug 16, 5:26 pm, "Leon" <[email protected]> wrote:
> "Lew Hodgett" <[email protected]> wrote in message
>
> news:[email protected]...
>
>
>
> > "Swingman" wrote:
> >> We eat a lot of turkey. I love REAL bacon myself, but in order to keep
> >> my
> >> slim girlish figure I stick to turkey "bacon" for breakfast these days
> >> ... just slightly better than nothing at all.
> > ----------------------------------
> > As my departed mother often said, " I never get hungry enough to eat
> > turkey."
>
> > Couldn't agree more.
>
> > Lew
>
> We smoke a turkey that will make your mouth water, that juicy.

Oh sure.... throw the 'smoking things' variable in there. What doesn't
taste better smoked? Hell, a dog turd probably tastes okay smoked. We
buy smoked bones for Moxie and some of those smell so good I feel like
lying down on the floor beside her and beg for a few gnaws.

But yes. Although not a turkey fan, it can be pretty tasty smoked.

Well smoked is only half if it, the meat is almost dripping. Dry is no
where in the description.

"Mike Marlow" <[email protected]> wrote in message
news:[email protected]...
>
> You guys both have it wrong. It should be...
>
> 1 lb Ground Chuck
> Salt
> Pepper
> Garlic Powder
>
> Form patties
> Sprinkle liberally with SPG
> Throw them on the grill, turning only once, until juices just begin to
> flow clear.
>
> Eat.


Or, http://whataburger.com/our_story.php sorry only available the close
to Texas.

"Lew Hodgett" <[email protected]> wrote in message
news:[email protected]...
>
> "Swingman" wrote:
>> We eat a lot of turkey. I love REAL bacon myself, but in order to keep my
>> slim girlish figure I stick to turkey "bacon" for breakfast these days
>> ... just slightly better than nothing at all.
> ----------------------------------
> As my departed mother often said, " I never get hungry enough to eat
> turkey."
>
> Couldn't agree more.
>
> Lew
>
>

We smoke a turkey that will make your mouth water, that juicy.

"Lew Hodgett" <[email protected]> wrote in message
news:[email protected]...
>
> "Han" wrote:
>
>> What's reefer?
>
> As in refrigerator.
>
> Lew
>
>

I think that would be "refer"

"Lew Hodgett" <[email protected]> wrote in news:4c68d987$0$9819
[email protected]:

> Forgot to include 3 Tbl Worchestshire sauce
>
>
> ------------------------------------
>
> "Lew Hodgett" <[email protected]> wrote in message
> news:[email protected]...
>> Eat very little beef, but decided to have a burger.
>>
>> You won't find this one at the burger joints.
>>
>> 1 Lb, 22% Ground Chuck
>> 1 Envelope, Lipton's Onion Soup Mix
>> 1 Egg
>> 1 Mayan Sweet Onion, sliced
>> Sweet Onion Sandwich Buns
>>
>> Mix ground chuck, onion soup mix and egg together, kneading as
>> necessary in a bowl.
>>
>> Cover bowl and allow to stand in reefer for about 30 minutes while
>> preheating grill.
>>
>> Remove from reefer and form two (2) meat patties.
>>
>> Grill for about 5 minutes/side.
>>
>> Serve on onion bun with Mayan onion slices.
>>
>> Lettuce and tomato slices are optional.
>>
>> Same with condiments.
>>
>> Enjoy.
>>
>> Lew

That's all wrong, Lew. What you need is:
1 lb mixed ground beef (pork, veal, beef), not too lean
1 egg
~1/4 to 1/2 cup commercial bread crumbs
Some milk
1 sachet "Verstegen Gehakt Kruidenmix"
<http://www.germandeli.com/gehaktkruiden.html>
(also available in quantity at that website, or other websites)

I usually double all ingredients and use 3 sachets.

Just combine and form into patties, meatloaf or meatballs; anywhere from
1 to 5 inches.
Meatballs are braised in hot butter on all sides, then some water is
added, and they are left to gently simmer for about 30-45 min.

--
Best regards
Han
email address is invalid

"Lew Hodgett" <[email protected]> wrote in news:4c69722b$0$4850
[email protected]:

> Two observations.
>
> 1) The above is the classic meatloaf/meatball recipe; however, I
> wanted a burger, not a meatloaf sandwich.

I know, but I tried it as a burger and it was universally accepted as
delicious, but different.
>
> 2) Knowing how the animal is forced to live it's short life, I refuse
> to knowingly eat veal.

I know this too, but sometimes do compromise for the taste ... Me bad ...
--
Best regards
Han
email address is invalid

Steve <[email protected]> wrote in news:4c69ebd1$0$5003
[email protected]:

> I'm surprised no one has remarked that with enough reefer, anything
> tastes good.
>

What's reefer?

--
Best regards
Han (born 1944)

"Lew Hodgett" <[email protected]> wrote in news:4c6ae15f$0$4975
[email protected]:

>
> "Han" wrote:
>
>> What's reefer?
>
> As in refrigerator.
>
> Lew

Oh, ijskast ...

--
Best regards
Han
email address is invalid

Han <[email protected]> wrote in news:Xns9DD7A1BDFE243ikkezelf@
207.246.207.164:

> "Lew Hodgett" <[email protected]> wrote in news:4c6ae15f$0$4975
> [email protected]:
>
>>
>> "Han" wrote:
>>
>>> What's reefer?
>>
>> As in refrigerator.
>>
>> Lew
>
> Oh, ijskast ...
>
Shoot, I'm still forgetting the smileys :)
:)
:)

--
Best regards
Han
email address is invalid

Robatoy <[email protected]> wrote in news:2399b46b-a527-44ea-aaca-
[email protected]:

> On Aug 17, 3:54 pm, Han <[email protected]> wrote:
>> "Lew Hodgett" <[email protected]> wrote in news:4c6ae15f$0$4975
>> [email protected]:
>>
>>
>>
>> > "Han" wrote:
>>
>> >> What's reefer?
>>
>> > As in refrigerator.
>>
>> > Lew
>>
>> Oh, ijskast ...
>>
>> --
>> Best regards
>> Han
>> email address is invalid
>
> Neeee, koelkast. *S*

You're too young <grin>

--
Best regards
Han
email address is invalid

On Aug 16, 5:26=A0pm, "Leon" <[email protected]> wrote:
> "Lew Hodgett" <[email protected]> wrote in message
>
> news:[email protected]...
>
>
>
> > "Swingman" wrote:
> >> We eat a lot of turkey. I love REAL bacon myself, but in order to keep=
my
> >> slim girlish figure I stick to turkey "bacon" for breakfast these days
> >> ... just slightly better than nothing at all.
> > ----------------------------------
> > As my departed mother often said, " I never get hungry enough to eat
> > turkey."
>
> > Couldn't agree more.
>
> > Lew
>
> We smoke a turkey that will make your mouth water, that juicy.

Oh sure.... throw the 'smoking things' variable in there. What doesn't
taste better smoked? Hell, a dog turd probably tastes okay smoked. We
buy smoked bones for Moxie and some of those smell so good I feel like
lying down on the floor beside her and beg for a few gnaws.

But yes. Although not a turkey fan, it can be pretty tasty smoked.

On Mon, 16 Aug 2010 13:42:51 +0100, Stuart <[email protected]>
wrote:

>In article <[email protected]>,
> Mike Marlow <[email protected]> wrote:
>
>> 1 lb Ground Chuck
>> Salt
>> Pepper
>> Garlic Powder
>
>> Form patties Sprinkle liberally with SPG Throw them on the grill,
>> turning only once, until juices just begin to flow clear.
>
>Sounds better to me though I'm not sure what SPG is. Lew's is an onion
>burger. I think some sort of binder might be required though.
>
>The "Verstegen Gehakt Kruidenmix" sounds interesting, I wonder if Aldi in
>the UK have it. I enjoy their Frikadellen.

SPG = Salt, Pepper & Garlic Powder

"Lee Michaels" <leemichaels*nadaspam* at comcast dot net> wrote in message
news:[email protected]...
>
>
> "Robatoy" wrote
>>
>> Oh sure.... throw the 'smoking things' variable in there. What doesn't
>> taste better smoked? Hell, a dog turd probably tastes okay smoked. We
>> buy smoked bones for Moxie and some of those smell so good I feel like
>> lying down on the floor beside her and beg for a few gnaws.
>>
> My wife and I were in a line at the pet big box store. The guy behind us
> had a few smoked pig ears in his hand. Our little girl got all excited
> when she smelled them. We thought it was cute until she growled and
> attacked the pig ears and took one. She made it very clear that anyone who
> took that thing away from her was gonna die.

You know, down here in Texas we call our daughters "our little girls".... I
was kinda freaking for a second there. ;~)



>
> She weighed all of 12 lbs. and was all territorial and businesslike.
> Everybody thought it was pretty funny. My wife was embarrassed by the
> whole thing.
>
> So it is true. Dogs like smoked meat too. Must be genetic. From hanging
> around all those fires for thousands of years. Come to think of it, that
> must apply to us as well. We hung around those same campfires. Is there a
> smoked meat or barbecue gene?

I think dogs like "meat" in general, smoked or not.. LOL

Robatoy wrote:

> I will kill anybody who gets
> in between me and my bacon. Belly bacon, not this Canadian crap.

Canadian Bacon is an oxymoron.

--

-Mike-
[email protected]

Hamburger Perfection
Jeffrey Steingarten is a food columnist for Vogue magazine. Since
some of our readers don=92t get Vogue we are including his hamburger
recipe here. The burgers are described as =93mouth wateringly
insane=94.

The perfect hamburger
The meat patty must be profoundly beefy in flavor, mouthwateringly
browned on the outside, and succulent (a combination of juicy and
tender) on the inside.

The bread or bun should not interfere with any of these virtues. It
should be soft, mild, and unassertive; its job is to absorb every last
drop of savory juice trickling from the meat while keeping the burger
more or less in one piece and your hands dry.

1. Chill Out: "Before grinding chunks of beef, before forming a
hamburger, and before cooking a hamburger, make sure that the beef is
ice cold. Otherwise, the fat may melt and separate from the lean."

2. Grind or Else: Either grind your own meat or have a trusted
butcher grind it for you for safety reasons. Otherwise cook it until
it is well done. "Never buy supermarket ground beef unless the
butcher there grinds it specially for you." If you have any questions
about the safety of the chopped meat you've just bought: "Drop the
meat into a pot of boiling water for a minute, fish it out, and pat it
dry. It'll turn gray, but only on the outside, and this will get
ground into the rest of the meat and vanish."

3. Fluff that Stuff: "When forming a hamburger, don't compress the
meat. The fluffier, the better. A raw burger should be airy and full
of tiny holes that can hold the juices released during cooking, when
the fat melts and water is squeezed out from between the proteins."
"The gently gathered ground beef in a good hamburger has a delicate
quality quite unlike even a tender steak."

4. Just Add Water: Adding the liquid is literally the secret sauce
that will make any burger sing. Adding a tablespoon and a half of
liquid to the ground meat immeasurably improves the burger. Either
cream or water produces a superior, succulent, juicy, crumbly burger.

5. Season Well: "Don't salt hamburger meat either before or after it
is ground. Just before you cook the burger, liberally sprinkle salt on
both sides of each patty, and press it lightly. After they're cooked,
sprinkle with freshly ground pepper."

6. Flip Side: If you flip a burger or a steak every fifteen to 30
seconds, the outside surface will get nicely browned while the inside
stays relatively cool.

7. No Pressure: "While cooking your hamburger never press down on the
patty with your spatula or with anything else." Also broiling from
above is much less likely to dry out the burger.

8. Buns: The best hamburger buns are Pepperidge Farm's Farmhouse
Sandwich Rolls (not the hamburger buns). They do need to be
compressed a bit before using.

9. The Meat: Most of New York City's great hamburgers are made with a
blend of chuck (specifically the chuck flap) and brisket. Some chefs
ask that short rib or hanger steak be thrown in. One recipe calls for
a blend of hanger steak, short rib, and brisket. Another blend is two
parts chuck, two parts boneless short rib, and one part brisket. Fat
is extremely important to excellence in the hamburger arts because
most of the beefy flavor in beef is in the fat."

Han wrote:
> "Lew Hodgett" <[email protected]> wrote in news:4c68d987$0$9819
> [email protected]:
>
>> Forgot to include 3 Tbl Worchestshire sauce
>>
>>
>> ------------------------------------
>>
>> "Lew Hodgett" <[email protected]> wrote in message
>> news:[email protected]...
>>> Eat very little beef, but decided to have a burger.
>>>
>>> You won't find this one at the burger joints.
>>>
>>> 1 Lb, 22% Ground Chuck
>>> 1 Envelope, Lipton's Onion Soup Mix
>>> 1 Egg
>>> 1 Mayan Sweet Onion, sliced
>>> Sweet Onion Sandwich Buns
>>>
>>> Mix ground chuck, onion soup mix and egg together, kneading as
>>> necessary in a bowl.
>>>
>>> Cover bowl and allow to stand in reefer for about 30 minutes while
>>> preheating grill.
>>>
>>> Remove from reefer and form two (2) meat patties.
>>>
>>> Grill for about 5 minutes/side.
>>>
>>> Serve on onion bun with Mayan onion slices.
>>>
>>> Lettuce and tomato slices are optional.
>>>
>>> Same with condiments.
>>>
>>> Enjoy.
>>>
>>> Lew
>
> That's all wrong, Lew. What you need is:
> 1 lb mixed ground beef (pork, veal, beef), not too lean
> 1 egg
> ~1/4 to 1/2 cup commercial bread crumbs
> Some milk
> 1 sachet "Verstegen Gehakt Kruidenmix"
> <http://www.germandeli.com/gehaktkruiden.html>
> (also available in quantity at that website, or other websites)
>
> I usually double all ingredients and use 3 sachets.
>
> Just combine and form into patties, meatloaf or meatballs; anywhere
> from 1 to 5 inches.
> Meatballs are braised in hot butter on all sides, then some water is
> added, and they are left to gently simmer for about 30-45 min.

You guys both have it wrong. It should be...

1 lb Ground Chuck
Salt
Pepper
Garlic Powder

Form patties
Sprinkle liberally with SPG
Throw them on the grill, turning only once, until juices just begin to flow
clear.

Eat.

--

-Mike-
[email protected]

On 8/16/2010 4:25 PM, Leon wrote:
> "Swingman"<[email protected]> wrote in message
> news:[email protected]...
>> On 8/16/2010 1:29 PM, Robatoy wrote:
>>
>
>>
>> We eat a lot of turkey. I love REAL bacon myself, but in order to keep my
>> slim girlish figure
>
> Wont me to send'm your picher? ;~)

Blackmail ... how much?

;)


--
www.e-woodshop.net
Last update: 4/15/2010
KarlC@ (the obvious)

On Aug 16, 2:57=A0pm, Swingman <[email protected]> wrote:
> On 8/16/2010 1:29 PM, Robatoy wrote:
>
> > We eat a lot of salmon and chicken. When we eat beef, it's either a
> > rib-eye, or I grind my own for burgers. I will kill anybody who gets
> > in between me and my bacon. Belly bacon, not this Canadian crap.
>
> We eat a lot of turkey. I love REAL bacon myself, but in order to keep
> my slim girlish figure I stick to turkey "bacon" for breakfast these
> days ... just slightly better than nothing at all. :(

Angela runs the District Stroke Centre and Secondary Stroke Centre
here in our hometown. What do you thinks the frequency of my bacon
intake is? If you guessed twice a month, you'd be optimistic. Fat &
salt, just like cheese, another one of my weaknesses. I have a salami
craving as we speak. I just love Italian and Hungarian salamis, even
the German ones.
.
.
But I can't eat that shit that often because I get the stink eye and
that interferes on other levels.

"Lew Hodgett" <[email protected]> wrote in message
news:[email protected]...
> Eat very little beef, but decided to have a burger.
>
> You won't find this one at the burger joints.
>
> 1 Lb, 22% Ground Chuck
> 1 Envelope, Lipton's Onion Soup Mix
> 1 Egg
> 1 Mayan Sweet Onion, sliced
> Sweet Onion Sandwich Buns
>
> Mix ground chuck, onion soup mix and egg together, kneading as necessary
> in a bowl.
>
> Cover bowl and allow to stand in reefer for about 30 minutes while
> preheating grill.
>
> Remove from reefer and form two (2) meat patties.

Where do "you" get and how much reefer do you need Lew?

>
> Grill for about 5 minutes/side.

The meat or the reefer?

>
> Serve on onion bun with Mayan onion slices.
>
> Lettuce and tomato slices are optional.
>
> Same with condiments.

Any things goes when you have the munchies. ;~)

On 8/16/2010 5:59 PM, Leon wrote:
> "Lee Michaels"<leemichaels*nadaspam* at comcast dot net> wrote in message
> news:[email protected]...
>>
>>
>> "Robatoy" wrote
>>>
>>> Oh sure.... throw the 'smoking things' variable in there. What doesn't
>>> taste better smoked? Hell, a dog turd probably tastes okay smoked. We
>>> buy smoked bones for Moxie and some of those smell so good I feel like
>>> lying down on the floor beside her and beg for a few gnaws.
>>>
>> My wife and I were in a line at the pet big box store. The guy behind us
>> had a few smoked pig ears in his hand. Our little girl got all excited
>> when she smelled them. We thought it was cute until she growled and
>> attacked the pig ears and took one. She made it very clear that anyone who
>> took that thing away from her was gonna die.
>
> You know, down here in Texas we call our daughters "our little girls".... I
> was kinda freaking for a second there. ;~)

Yeah we do.... And yeah, so was I! :-)

--
"Our beer goes through thousands of quality Czechs every day."
(From a Shiner Bock billboard I saw in Austin some years ago)
To reply, eat the taco.
http://www.flickr.com/photos/bbqboyee/

On 8/17/2010 4:59 PM, Leon wrote:
> "Lew Hodgett"<[email protected]> wrote in message
> news:[email protected]...
>>
>> "Han" wrote:
>>
>>> What's reefer?
>>
>> As in refrigerator.
>>
>> Lew
>>
>>
>
> I think that would be "refer"

It's sailor talk. The refrigerated food storage on a ship is called the
"reefer", possibly because you put your reefer (a heavy coat--the reason
it's called a "reefer" goes back to the age of sail) on to keep warm
when you go into it. By extension refrigerated railcars and
refrigerated trucks are sometimes called "reefers".

"Swingman" <[email protected]> wrote in message
news:[email protected]...
> On 8/16/2010 1:29 PM, Robatoy wrote:
>

>
> We eat a lot of turkey. I love REAL bacon myself, but in order to keep my
> slim girlish figure

Wont me to send'm your picher? ;~)

"Han" <[email protected]> wrote in message
news:[email protected]...
> Steve <[email protected]> wrote in news:4c69ebd1$0$5003
> [email protected]:
>
>> I'm surprised no one has remarked that with enough reefer, anything
>> tastes good.
>>
>
> What's reefer?

Refrigerated rail car. ~:o)))

Dave in Houston

"Swingman" <[email protected]> wrote in message
news:[email protected]...
> On 8/16/2010 4:25 PM, Leon wrote:
>> "Swingman"<[email protected]> wrote in message
>> news:[email protected]...
>>> On 8/16/2010 1:29 PM, Robatoy wrote:
>>>
>>
>>>
>>> We eat a lot of turkey. I love REAL bacon myself, but in order to keep
>>> my
>>> slim girlish figure
>>
>> Wont me to send'm your picher? ;~)
>
> Blackmail ... how much?
>
> ;)


I cannot send your picture to anyone, it might be considered "sexting". :~)