User Tag List

Page 3 of 7 FirstFirst 1234567 LastLast
Results 21 to 30 of 68

Thread: Hamburgers.

  1. #21
    Alumni Member & VIP V.I.P Achievements:
    50000 Experience PointsTagger First ClassVeteranSocial
    Overall activity: 36.0%

    Retiredat50's Avatar
    Join Date
    Nov 2015
    Posts
    14,771
    Thanks
    19,619
    Thanked: 22,709
    Rep Power
    21474855
    Quote Originally Posted by Northern Rivers View Post
    Don't buy cheap blue. A nice Danish blue is great...with a nice shiraz.
    Yeah, no, it does not matter how good the blue cheese is, for me it is inedible.

    Oh, and wine does nothing for me.
    Last edited by Retiredat50; 09-03-2019 at 05:18 AM.

  2. The Following User Says Thank You to Retiredat50 For This Useful Post:

    Brat (09-03-2019)

  3. #22
    Alumni Member & VIP V.I.P Achievements:
    50000 Experience PointsSocialVeteranTagger Second Class
    Overall activity: 0%

    Rickity Plumber's Avatar
    Join Date
    Nov 2014
    Posts
    25,929
    Thanks
    19,609
    Thanked: 24,651
    Rep Power
    21474867
    Quote Originally Posted by Northern Rivers View Post
    Don't buy cheap blue. A nice Danish blue is great...with a nice shiraz.
    You're getting awfully close to a thread hijack!



  4. The Following User Says Thank You to Rickity Plumber For This Useful Post:

    HawkTheSlayer (09-03-2019)

  5. #23
    V.I.P V.I.P Achievements:
    50000 Experience PointsSocialVeteran
    Overall activity: 38.0%

    Old Tex's Avatar
    Join Date
    Dec 2016
    Location
    Texas
    Posts
    12,964
    Thanks
    3,102
    Thanked: 16,263
    Rep Power
    21474852
    I would love to give some great improvement for burgers, but I can't. The truth is that I'm a simple guy & I love them to begin with. As long as the meat is well done I've never had a bad burger. Some were better than others but they were all good. I do love the fact that you can totally change the taste just by adding something else to it. They say that they are bad for you & heck I knew that. Every food that is wonderful is always bad for you.

  6. The Following User Says Thank You to Old Tex For This Useful Post:

    Retiredat50 (09-03-2019)

  7. #24
    V.I.P. V.I.P Achievements:
    50000 Experience PointsTagger Second ClassCreated Blog entryVeteran
    Overall activity: 27.0%

    JMWinPR's Avatar
    Join Date
    Dec 2015
    Posts
    5,885
    Thanks
    9,988
    Thanked: 5,078
    Rep Power
    13561092
    I add 1/3 hot Italian sausage to the beef, a large pinch of of the smoke house flavors

  8. The Following User Says Thank You to JMWinPR For This Useful Post:

    HawkTheSlayer (09-03-2019)

  9. #25
    Alumni Member & VIP V.I.P Achievements:
    50000 Experience PointsTagger First ClassVeteranSocial
    Overall activity: 36.0%

    Retiredat50's Avatar
    Join Date
    Nov 2015
    Posts
    14,771
    Thanks
    19,619
    Thanked: 22,709
    Rep Power
    21474855
    Quote Originally Posted by Rickity Plumber View Post
    For most of my life, a burger wasn't a burger unless it had ketchup, mustard and an onion slice on it.

    These days I really enjoy a burger with mayo, tomato, lettuce and a slice of raw onion. I enjoy the garden vegetable part of it as much as the burger.
    Wow, same with me. When I was younger it was all about the meat, now I like the veggies as much or better than the meat. I still want the meat, but now he burger portion for me is equal to the veggies instead of being the major portion. And, I also like mayo on my burger and do not use mustard or ketchup.

    I look at a burger as a salad with some meat and bread

  10. The Following User Says Thank You to Retiredat50 For This Useful Post:

    Rickity Plumber (09-03-2019)

  11. #26
    Alumni Member & VIP V.I.P Achievements:
    50000 Experience PointsTagger First ClassVeteranSocial
    Overall activity: 36.0%

    Retiredat50's Avatar
    Join Date
    Nov 2015
    Posts
    14,771
    Thanks
    19,619
    Thanked: 22,709
    Rep Power
    21474855
    Quote Originally Posted by Rickity Plumber View Post
    I love the Montreal seasonings! I use it quite often. My wife uses her Adobo.
    Your wife is Puerto Rican, yes? So Adobo is a seasoning mix, yes? Garlic, pepper, salt, and oregano? I have that in my cupboard. Interestingly enough, Adobo is a cooking style for Filipinos. I love chicken or pork adobo, so good! It is basically cut up chicken, take a cleaver to the wings, thighs, and drumsticks, and slowly simmer it in vinegar, soy sauce, and garlic solution, when all the meat is cooked through serve over rice, delicious!

  12. #27
    Alumni Member and VIP Forum Donor
    V.I.P
    Achievements:
    50000 Experience PointsSocialOverdriveTagger First ClassCreated Blog entryVeteranRecommendation First Class
    Overall activity: 99.7%

    HawkTheSlayer's Avatar
    Join Date
    Jul 2015
    Location
    Acadiana
    Posts
    38,423
    Thanks
    94,041
    Thanked: 57,209
    Rep Power
    21474879
    Quote Originally Posted by Northern Rivers View Post
    Swap your fats, around. Get 95/5cl instead of 80/20cl...and...knead in triple bree, minced garlic and a little crushed red pepper flakes. Make it early in the day so it sits at least 6 hours in the fridge. Sourdough bread is the best with it...and...okay...a Heineken or three.

    BTW: https://www.fpe.net.au/chemical-lean-measurements/
    I still use soup mix often in addition to Tony's Bold Blend Creole Seasoning.
    It's important to add about 1/4 cup of total liquid(water, soy sauce, Worcestershire, hot sauce, etc) to rehydrate the onions in the mix. Don't worry if you add too much water. It may be a little more difficult to form a patty(or meatball) but the water will cook out and keep the burger moist.

    The biggest factor in flavor is time, like you said.
    6 hours minimum in the fridge. Overnight is better. One day is mo betta. 2 days in the fridge is the best.

    Even though Bold Blend is complete, i always add extra garlic powder and fresh cracked black pepper.

    You are going to think this part is strange. I put the meat in a skillet and flatten in out to the edge of the skillet to form one huge burger. Then, i cook it on super low heat on one side until it's almost done before I flip it. Then, i brown that side on higher heat to brown it, before browning the other side.
    Reverse searing.

    I do the same thing on the grill, but I make regular size burgers because flipping a 2 lb.single burger is too risky.
    Today we live. Tomorrow we die.
    "Evil is da Devil minus da D"

  13. The Following User Says Thank You to HawkTheSlayer For This Useful Post:

    Rickity Plumber (09-03-2019)

  14. #28
    Alumni Member and VIP Forum Donor
    V.I.P
    Achievements:
    50000 Experience PointsSocialOverdriveTagger First ClassCreated Blog entryVeteranRecommendation First Class
    Overall activity: 99.7%

    HawkTheSlayer's Avatar
    Join Date
    Jul 2015
    Location
    Acadiana
    Posts
    38,423
    Thanks
    94,041
    Thanked: 57,209
    Rep Power
    21474879
    Quote Originally Posted by Retiredat50 View Post
    Wow, same with me. When I was younger it was all about the meat, now I like the veggies as much or better than the meat. I still want the meat, but now he burger portion for me is equal to the veggies instead of being the major portion. And, I also like mayo on my burger and do not use mustard or ketchup.

    I look at a burger as a salad with some meat and bread
    In lieu of mayo, try some homemade guacamole spread.
    Today we live. Tomorrow we die.
    "Evil is da Devil minus da D"

  15. #29
    Alumni Member and VIP Forum Donor
    V.I.P
    Achievements:
    50000 Experience PointsSocialOverdriveTagger First ClassCreated Blog entryVeteranRecommendation First Class
    Overall activity: 99.7%

    HawkTheSlayer's Avatar
    Join Date
    Jul 2015
    Location
    Acadiana
    Posts
    38,423
    Thanks
    94,041
    Thanked: 57,209
    Rep Power
    21474879
    Quote Originally Posted by JMWinPR View Post
    I add 1/3 hot Italian sausage to the beef, a large pinch of of the smoke house flavors
    Liquid smoke works great, but like liquid crab boil you have to be very careful. Just a drop or two.
    Today we live. Tomorrow we die.
    "Evil is da Devil minus da D"

  16. The Following User Says Thank You to HawkTheSlayer For This Useful Post:

    JMWinPR (09-03-2019)

  17. #30
    Alumni Member & VIP V.I.P Achievements:
    50000 Experience PointsTagger First ClassVeteranSocial
    Overall activity: 36.0%

    Retiredat50's Avatar
    Join Date
    Nov 2015
    Posts
    14,771
    Thanks
    19,619
    Thanked: 22,709
    Rep Power
    21474855
    Quote Originally Posted by HawkTheSlayer View Post
    In lieu of mayo, try some homemade guacamole spread.
    I love guacamole, love it! Simple is good. Just avocado, lime juice, onion and jalapeno, a little salt, maybe a touch of cayenne.

    But, that is good for tacos, burritos, chips and so forth. Burgers, not so much.

    Oh, and if you are adding sour cream to you pure and beautiful guacamole to make into guacamole spread, shame on you

Thread Information

Users Browsing this Thread

There are currently 1 users browsing this thread. (0 members and 1 guests)

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •