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BS: Hamburgers: The real deal.
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Subject: BS: Hamburgers: The real deal. From: GUEST,999 Date: 11 Jun 12 - 06:37 PM Politics is giving me a headache. Got the general blahs. I need a little sustenance. The kind the hamburger has. Grind your own beef. Lean pieces. Two patties charred on the outside, rare on the inside Kaiser buns, warmed Thick-sliced broiled Montebello mushrooms Spanish onion sliced about 1/8" thick If you insist on having cheese, stay away from cheese slices of the cheese product variety. I like blue cheese or sharp cheddar. NO condiments unless it's cut-up pickled walnuts. |
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Subject: RE: BS: Hamburgers: The real deal. From: EBarnacle Date: 11 Jun 12 - 06:40 PM With Portobello mushrooms, why bother with bread? |
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Subject: RE: BS: Hamburgers: The real deal. From: gnu Date: 11 Jun 12 - 06:47 PM No tomatoe, lettuce, pickles, Miracle Whip (ketchup, mustard) pepper, garlic powder... HEATHEN! |
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Subject: RE: BS: Hamburgers: The real deal. From: GUEST,999 Date: 11 Jun 12 - 06:55 PM LOL. I just noticed the Montebello/Portobello thing. Gnu: Sassenach! |
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Subject: RE: BS: Hamburgers: The real deal. From: Jeri Date: 11 Jun 12 - 07:10 PM The burgers also should be plump things, not McFrisbees. If you can eat them without needing a shower/bath after, you could've done a better job. I like cheese on them sometimes, as well as other things although I prefer mayo to ketchup, mustard or Miracle Whip. But if one is slurping up a masterpiece, the taste of the meat (+onion, +shrooms +salt & pepper) should be enough to rapturize your ass. I've never had pickled walnuts, but the idea sounds great. Friends like using a toasted English muffin instead of bun or bread. Tastes great, but can sog faster. |
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Subject: RE: BS: Hamburgers: The real deal. From: gnu Date: 11 Jun 12 - 07:13 PM "I've never had pickled walnuts..." I don't believe they exist. If they do exist, well, that's just sick. |
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Subject: RE: BS: Hamburgers: The real deal. From: gnu Date: 11 Jun 12 - 07:27 PM I seldom eat take-out burgers but when I do, it's gotta be Wendy's with the works. Matter of fact, they only put out coupons in the mail once or twice a year so it's VERY seldom. |
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Subject: RE: BS: Hamburgers: The real deal. From: bobad Date: 11 Jun 12 - 07:46 PM Our hamburger FWIW - ground venison patties fried to medium rare on a pan grilled whole wheat Italian roll with red onion, tomato slice, cole slaw, Dijon mustard and relish - the better half adds mayo to hers.This is our regular Saturday supper fare served with oven fries. |
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Subject: RE: BS: Hamburgers: The real deal. From: GUEST,999 Date: 11 Jun 12 - 07:58 PM I ate one of them. Bobad speaks the truth. Awesome. Gnu, Gnu, Gnu. "Pickled Walnuts Something I'd forgotten to write about is the batch of pickled walnuts I made in July. It's too late now to make them, you'll have to wait until next year as you have to pick them when they still have their green outer covering - before the shell has started to form. The walnuts are put into a brine of 150gm salt to 1 litre water and left for a week. This process is then repeated with a fresh brine. After the second week you drain the walnuts and leave them in the sun(?) or at least somewhere dry for a day until they go black. They are then bottled in boiled and cooled spiced vinegar. Simples!" These are they, and they are fan-tas-tic. |
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Subject: RE: BS: Hamburgers: The real deal. From: GUEST,Dani Date: 11 Jun 12 - 08:03 PM My local fave is house-ground beef, char-grilled medium rare, topped with grilled scallops, then good cheddar cheese. Good Kaiser. Needs only its own juice. Don't judge. At first, I thought some dope-fiend in the back alley dreamed this up under the influence. Now I just don't care. With fresh fries dipped in good mayo, and a crispy beer? .... I have to go now.... Dani |
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Subject: RE: BS: Hamburgers: The real deal. From: Joe_F Date: 11 Jun 12 - 08:15 PM At home, I put in chopped onion & oregano, sear it on both sides, saute it medium rare on a bed of sliced mushrooms, and then eat it with a knife & fork (the mushrooms go with the potato, which soaks up the goop). But at Mr Bartley's in Cambridge, MA, you will bloody well get what you order. |
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Subject: RE: BS: Hamburgers: The real deal. From: dick greenhaus Date: 11 Jun 12 - 08:16 PM Lean beef makes for dry burgers. 80% to 85% fat works best. |
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Subject: RE: BS: Hamburgers: The real deal. From: Jack the Sailor Date: 11 Jun 12 - 09:04 PM Wendy's has a very good one dollar burger down here in the Land of the Free. I throw away the bottom bun so as not to have too many carbs. |
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Subject: RE: BS: Hamburgers: The real deal. From: GUEST,999 Date: 11 Jun 12 - 09:04 PM I agree, but my cardiologist don't. |
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Subject: RE: BS: Hamburgers: The real deal. From: Rapparee Date: 11 Jun 12 - 09:39 PM Venison burgers...yeah! Or try ground bison, but watch the dryness thing, bison is VERY lean. There's some excellent blue cheese made out this way and I've taken to putting it on/in lots of things. Try a blue cheese/walnut/pear salad sometime. Bruce, those are black walnuts, not "English" ones, n'est pas? |
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Subject: RE: BS: Hamburgers: The real deal. From: SINSULL Date: 11 Jun 12 - 09:59 PM Sad but true - I love the frozen burgers found at gas station quick stops nation wide. Just found a sale on a similar product at Shaw's. $1 each for a frozen cheesebuger on a bun in a box ready to hit the microwave. LOL SINS |
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Subject: RE: BS: Hamburgers: The real deal. From: Jack the Sailor Date: 11 Jun 12 - 10:41 PM My father gets the local butcher shop to grind his moose burgers, They put a bit of beef suet it. |
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Subject: RE: BS: Hamburgers: The real deal. From: frogprince Date: 11 Jun 12 - 11:43 PM 999, unless I saw the picture I would never has suspected that you pickled them things with their clothes on. Just to be sure what I'm seeing: do those have the whole outer hull on, or just the shell? |
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Subject: RE: BS: Hamburgers: The real deal. From: frogprince Date: 11 Jun 12 - 11:51 PM The variants so far all sound tempting, at least the home made recipes. Once in a while I need a big fat one with good cheese on rye bread. |
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Subject: RE: BS: Hamburgers: The real deal. From: GUEST Date: 12 Jun 12 - 02:41 AM Guys, I thought they were just pickled walnuts, but the following link answers a few questions. http://en.wikipedia.org/wiki/Pickled_walnuts |
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Subject: RE: BS: Hamburgers: The real deal. From: Richard Bridge Date: 12 Jun 12 - 04:19 AM I'd rather eat meat in THICK slices than ground up, even with my teeth declining faster than the rest of me (maybe). |
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Subject: RE: BS: Hamburgers: The real deal. From: GUEST,Eliza Date: 12 Jun 12 - 05:24 AM My husband is addicted to what he calls a 'Macdoh' but I'm not too keen. Now and then I agree to go to McDonalds. He has one of those ghastly quarter-pounders-with-cheese, I make do with a plain hamburger with no sauce or pickles. Th indigestion afterwards is something terrible. |
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Subject: RE: BS: Hamburgers: The real deal. From: Stu Date: 12 Jun 12 - 06:08 AM Ah . . . burgers in the US. Wonderful! What the UK could learn from you guys when it comes to making a burger. Proper ground beef, rather than the pink slime, lips and 'oles we get here. Not that all UK burgers are that bad, but they're nowhere near as consistent as the ones in the US. McDonalds tastes the same everywhere. Amsterdam, New York, Chicago, Las Vegas, London. Manchester etc. Bloody awful. |
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Subject: RE: BS: Hamburgers: The real deal. From: Ed T Date: 12 Jun 12 - 07:35 AM Mmmmmm.... Extre lean BBQ ed hamburger Aged melted cheddar Mao Green Relish Yellow mustard Bacon Onion rings Jalapeno and tequila sauce on a toasted Costco 9 Grain Triangle Ciabatta Bun |
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Subject: RE: BS: Hamburgers: The real deal. From: Richard Bridge Date: 12 Jun 12 - 07:40 AM Chairman Mao? Or perhaps "Mayonnaise"? I'm being prescriptively grumpy today. |
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Subject: RE: BS: Hamburgers: The real deal. From: GUEST,999 Date: 12 Jun 12 - 08:55 AM I didn't notice, Richard. |
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Subject: RE: BS: Hamburgers: The real deal. From: GUEST,leeneia Date: 12 Jun 12 - 09:10 AM We like ours grilled over a wood fire in the back yard. We have a mature crabapple tree, and removing dead branches from it keeps it healthy and provides the fuel for cooking. |
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Subject: RE: BS: Hamburgers: The real deal. From: frogprince Date: 12 Jun 12 - 09:41 AM When I was young, we used to grill with gopher wood left over from the ark. |
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Subject: RE: BS: Hamburgers: The real deal. From: Jack the Sailor Date: 12 Jun 12 - 10:45 AM Ed T do you mean grilled Hamburger. After 13 years in the southern US I am having trouble imagining even what BBQed burgers would be. |
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Subject: RE: BS: Hamburgers: The real deal. From: Dave Hanson Date: 12 Jun 12 - 11:02 AM Question, if McDonalds are all freshly made [ like they say ] why are they never hot ? only ever lukewarm, I was once given 2 vouchers for free big Macs, I only got the second one per chance the first one was accidently not hot, but no the other one [ followong day ] was just as lukewarm, and just as disgusting. Dave H |
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Subject: RE: BS: Hamburgers: The real deal. From: Jack the Sailor Date: 12 Jun 12 - 11:13 AM Big Macs contain burger and lettuce. They have to be freshly made and handed to you or either, (a) The lettuce wilts of (b) the burger gets cold. The quarted pounder with cheese is a better option at MickyD's but The whopper at burger king, with its fresh lettuce and tomato is better still. I like the whopper Jr. because a Whopper is too much food at a sitting for me in my middle age. |
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Subject: RE: BS: Hamburgers: The real deal. From: Pete Jennings Date: 12 Jun 12 - 11:52 AM My favourite ingredients for home-made burgers: add mixed herbs and HP brown sauce to the meat/chopped onion/egg mix. Delicious. |
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Subject: RE: BS: Hamburgers: The real deal. From: GUEST,Eliza Date: 12 Jun 12 - 12:15 PM My husband once ate THREE horrid quarter-pounders-with-cheese at one sitting, one after the other. It made me feel sick just sitting there watching him, how could he? |
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Subject: RE: BS: Hamburgers: The real deal. From: Bill D Date: 12 Jun 12 - 12:18 PM I see that, as in most culinary delights, scholars Having a wife who must watch cholesterol, we buy lean ground beef. Because of warnings about E-coli, we cook them past 'rare' ...which I prefer anyway -(being from Kansas, where we see how cattle are raised and slaughtered). I suppose all youse gourmet types would not care for my flat, cooked-past-pink, 90+%lean, covered in mustard, ketchup,(or BBQ sauce), Bread&Butter pickle (not dill) and sometimes lettuce. Ah well.... |
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Subject: RE: BS: Hamburgers: The real deal. From: Ed T Date: 12 Jun 12 - 12:36 PM Ed T do you mean grilled Hamburger. After 13 years in the southern US I am having trouble imagining even what BBQed burgers would be. Nope, not sure what you call it in your local,- but, grilled to me is cooking on an indoor electric grill (aka George Foremen). A completely different result. In my local, BBQ ing burgers are cooking them on a BBQ, gas or charcoal. |
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Subject: RE: BS: Hamburgers: The real deal. From: Ed T Date: 12 Jun 12 - 12:38 PM When you order "pulled pork" meal items, do you ever wonder who is pulling your pork? |
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Subject: RE: BS: Hamburgers: The real deal. From: Jack the Sailor Date: 12 Jun 12 - 12:38 PM "THREE horrid quarter-pounders-with-cheese at one sitting, one after the other." In my fatter days i did similar. Now avoid that by imagining myself as a French goose having its liver transmuted into foie gras. |
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Subject: RE: BS: Hamburgers: The real deal. From: Amos Date: 12 Jun 12 - 12:52 PM We stick to ground bison of late and find it more satisfying than beef. It cooks faster, so as Rapp says "watch the dryness thing", although I would not have put it quite that way. It's leaner than beef, easier to digest, and (IMHO) tastes better. |
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Subject: RE: BS: Hamburgers: The real deal. From: GUEST,999 Date: 12 Jun 12 - 12:53 PM Eliza, I did something similar after a long call-out at a structure fire. Two Big Mac's, half a dozen chicken things, a bacon burger loaded, lotsa fries, some of that coleslaw type stuff and two large Pepsi or Coke. I refused the dessert. I too have limits. |
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Subject: RE: BS: Hamburgers: The real deal. From: Q (Frank Staplin) Date: 12 Jun 12 - 01:18 PM Ground lean Angus beef (common in Calgary markets) Minced red onion Ground oregano HY's seasoning salt (includes a little ground red pepper) White pepper Mix and grill the above (A little flour if needed to hold the mixture together). Canadian cheddar Sliced onion Sliced gherkin pickle Sliced tomato Maile mustard, if desired Salt and pepper, if desired Buttered Kaiser bun, heated Occarrionally we use bison meat, but prefer Angus beef. |
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Subject: RE: BS: Hamburgers: The real deal. From: GUEST,Eliza Date: 12 Jun 12 - 01:30 PM I don't know if anyone here remembers Wimpys (1950/60's) It was our first experience of hamburgers here in UK and I was enchanted with them. They were tiny thin things but just after the War we'd been having to eat Spam, and hamburgers seemed the acme of luxury and deliciousness! The Wimpy Bars seemed a bit racy, with a juke box, and a plastic tomato container for the tomato sauce. I still say that Wimpeys were nicer to eat than McDonalds. |
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Subject: RE: BS: Hamburgers: The real deal. From: Q (Frank Staplin) Date: 12 Jun 12 - 02:07 PM Wimpys I tried once when I was in UK for a conference. Tasted more of pork than beef. Didn't finish it. I'll take a Big Mac any day. (Eliza, I think I understand your feelings towards them- That is, I can imagine them. I never had to undergo that meat shortage even at the height of the War; beef was available in cafes although there was rationing at home. Some German friends of ours were in Danzig during and after the war- they remembered the canned dog food which they thought was better than some of the other foods that were available). |
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Subject: RE: BS: Hamburgers: The real deal. From: Ed T Date: 12 Jun 12 - 02:52 PM ""We stick to ground bison"" Where do you "ground 'em" and what type of shot do you use? |
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Subject: RE: BS: Hamburgers: The real deal. From: Dave Hanson Date: 12 Jun 12 - 02:59 PM But Jack the sailor, Big Macs are always cold. Dave H |
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Subject: RE: BS: Hamburgers: The real deal. From: Bill D Date: 12 Jun 12 - 04:32 PM "Big Macs are always cold" Why do you think God gave us microwaves? ;>) |
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Subject: RE: BS: Hamburgers: The real deal. From: gnu Date: 12 Jun 12 - 05:53 PM Fuck the burgers! |
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Subject: RE: BS: Hamburgers: The real deal. From: Jeri Date: 12 Jun 12 - 06:35 PM Ed, I'm not sure what there was about ground bison that you thought was odd. (Seriously, I just don't get it.) There's a place a bit west of here that has a sign out indicating they sell bison. I'll have to try it sometime. Gnu, I'm surprised they didn't cut that thing up into slices, then bread and deep fat fry them. Then, maybe mix bacon fat with butter and use it for a dipping sauce. Actually, a slice of that pressed steak&stuff might be good. I haven't cooked a real burger in... I can't remember. I'm going to have to if y'all keep talking about 'em! |
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Subject: RE: BS: Hamburgers: The real deal. From: John on the Sunset Coast Date: 12 Jun 12 - 06:54 PM "Big Macs are always cold." Not if you tell them you want a fresh made one, and you're willing to wait a couple of minutes. At least that's what I used to do. |
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Subject: RE: BS: Hamburgers: The real deal. From: Ed T Date: 12 Jun 12 - 08:48 PM Bacon sundae? -------------------------------------------------------------------------------- |
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Subject: RE: BS: Hamburgers: The real deal. From: Jack the Sailor Date: 12 Jun 12 - 11:58 PM John is right, just ask for a fresh one and stay near the counter when they bring it out. |
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Subject: RE: BS: Hamburgers: The real deal. From: JohnInKansas Date: 13 Jun 12 - 12:23 AM Hamburgers? You cook 'em?!?!?! They told me in Milwaukee yer s'posed to you eat 'em raw with a handful of chopped onions. (bun optional) John |
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Subject: RE: BS: Hamburgers: The real deal. From: Bert Date: 13 Jun 12 - 02:39 AM In addition to the delights of 999s first post I suggest that you might add watercress and/or horseradish. |
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Subject: RE: BS: Hamburgers: The real deal. From: frogprince Date: 13 Jun 12 - 08:34 AM Bert's mention of watercress made my mind go "waterchestnut", thinking of them things wrapped in bacon. Has anyone tried some sliced waterchestnut on a bacon burger? |
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Subject: RE: BS: Hamburgers: The real deal. From: Becca72 Date: 13 Jun 12 - 10:52 AM The best burger around here is made at my sister's house. Quality ground beef cooked all the way through - no pink, thankyouverymuch toasted bulky roll provalone cheese Howard's sweet pepper relish mayo Heaven! |
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Subject: RE: BS: Hamburgers: The real deal. From: Ed T Date: 13 Jun 12 - 12:54 PM ""I've never had pickled walnuts"" I recall, during a late night outing, seeing a man who was "as pickled as a walnut" ordering a hamburger. Maybe a similar happening contributed to the confusion here? It's just a suggestion, mind you, and should not be seen as a gastronomic fact challenge, or a proclamation of any type. |
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Subject: RE: BS: Hamburgers: The real deal. From: Q (Frank Staplin) Date: 13 Jun 12 - 01:15 PM At the Macs here, the burgers are being taken as they are cooked, so are warm. They cool, of course, when one adds the stuff that goes with it. Beef should never be cooked 'well-done'. Cooking till the 'pink' just disappears is allowable. Uncooked ground beef, well-seasoned (see as done in Milwaukee, above), is what we called steak tartare, and was a favorite of mine at a German beer garden in Austin, Texas. Food police don't seem to approve of the good things in life, such as food worth eating. |
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Subject: RE: BS: Hamburgers: The real deal. From: GUEST,Eliza Date: 13 Jun 12 - 02:51 PM Boeuf tartare can be risky as tapeworm cysts get ingested, not a pretty thought! While not too common in UK, some have been found in raw beef and pork. Cook meat well! |
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Subject: RE: BS: Hamburgers: The real deal. From: Q (Frank Staplin) Date: 13 Jun 12 - 03:07 PM It has been many years since beef and pork infected by tapeworm and similar parasites has been sold in the U.S. The worry today is Salmonella, etc., which can develop if the meat has been improperly stored and allowed to spoil, and then inadequately cooked. A good restaurant, using inspected products and safe methods of storage, can deliver a raw product that is safe. |
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Subject: RE: BS: Hamburgers: The real deal. From: Ed T Date: 13 Jun 12 - 03:50 PM Salmonella is a big issue with poultry, mainly spread because of factory farming and handling practices. Careful consumer handling and cooking is recommended. Worms can still be an issue with some uncooked or undercooked fish. Salmonella is somewhat of an issue with beef (especially hamburger) E. coli is a huge concern for hamburger and the surfaces of other beef products. |
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Subject: RE: BS: Hamburgers: The real deal. From: GUEST,Ed Date: 17 Jun 12 - 02:09 PM Well, I'm going to make a home version of the McDonalds Quarter Pounder tonight. Pickles, raw onion, ketchup, and mustard as the condiments. Can't wait. And processed cheese |
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Subject: RE: BS: Hamburgers: The real deal. From: Q (Frank Staplin) Date: 17 Jun 12 - 02:49 PM Guest,Ed- I'm droolin'. Never met a hamburger I didn't like (A Wimpy's years ago the exception). I will make mine as I posted above, but I don't insist 'my way or no way'. I use large buns to hold additions safely, and toss the leftover piece of bun to the birds and squirrels. |
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Subject: RE: BS: Hamburgers: The real deal. From: GUEST,999 Date: 17 Jun 12 - 03:09 PM I agree with Q on that. Food's good. |
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Subject: RE: BS: Hamburgers: The real deal. From: gnu Date: 19 Aug 15 - 06:24 PM I miss Q. I made a burger tonight that I couldn't eat in one sitting. But I ate it... took me two hours. The "prime" ingredient was a vadalia onion... a REAL vadalia onion from Georgia, USA. Used medium ground beef (see Canada ground beef grades), Bick's pickles, Miracle Whip, tomatoe, pepper... and a beer. Urp. Once in a while eh? |
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Subject: RE: BS: Hamburgers: The real deal. From: Ed T Date: 20 Aug 15 - 07:06 AM Obe of my faviourites: hummers |
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Subject: RE: BS: Hamburgers: The real deal. From: Steve Shaw Date: 20 Aug 15 - 07:17 AM This is not an ad, but recently I've been buying minced steak from Donald Russell in Scotland whenever it's half price. It arrives frozen in one-pound packs. One of those packs makes four burgers. I add absolutely nothing. The meat is so flavoursome. I just squash the meat into patties, slightly thinner in the middle, and fry in a splash of oil very hot for 2 mins 30 secs each side, then rest for five minutes. With luck I'll judge it to just a hint of pink. They are fabulous with some oven chips and green veg. Ketchup if you're a philistine, but I like a few cherry tomatoes roasted in olive oil with some added fresh basil with mine. |
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Subject: RE: BS: Hamburgers: The real deal. From: GUEST,Dave Date: 20 Aug 15 - 09:00 AM We buy ours from Beefdirect in Anglesey. Welsh black beef cattle. Makes good burgers by itself, but I like to add a little chili, garlic and diced red capsicum. Best non-home made burgers we can get are Wagyu burgers from ALDI. Ok, its not Kobe Wagyu, its from New Zealand, but still very, very tasty. |
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Subject: RE: BS: Hamburgers: The real deal. From: GUEST,mg Date: 20 Aug 15 - 12:52 PM I could not afford the $12 burgers in Princeton BC...one was really not good..but I had an excellent burger at Dairy Queen there..plus a great chicken salad later..plus a great omelette at A&W. I was quite impressed. |
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Subject: RE: BS: Hamburgers: The real deal. From: GUEST,leeneia Date: 20 Aug 15 - 01:11 PM Four of us went on a European cruise, and we opted for the fancy dining room. More than once we gazed wistfully at our Duck with Apricots or our Trout with Arugula Confiture, and somebody would say "I'd just like to have a good hamburger." So when we got home, we got over our jet lag, and then the DH grilled burgers over a wood fire in the back yard. I'd been having migraine symptoms, so I declared that I was going to keep things simple. Thus the menu: burgers buns made with the help of the bread machine corn on the cob (easy in the microwave) sliced tomatoes strawberries cherry pie a la mode (from the grocery store) Nobody missed the traditional cole slaw and potato salad. Nobody wanted strawberries, either. The cherry pie was a big hit. |
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Subject: RE: BS: Hamburgers: The real deal. From: Steve Shaw Date: 20 Aug 15 - 01:21 PM Just throw the cobs on the barbie and keep turning for about 15 minutes. No need to keep dashing in to the microwave! Lash on the butter when done, naturally! |
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Subject: RE: BS: Hamburgers: The real deal. From: gnu Date: 20 Aug 15 - 01:27 PM Urp! |
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Subject: RE: BS: Hamburgers: The real deal. From: Joe_F Date: 20 Aug 15 - 09:05 PM The advantage of microwaving corn on the cob (aside from simplicity) is that the silk comes off with the husk. |
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Subject: RE: BS: Hamburgers: The real deal. From: Steve Shaw Date: 21 Aug 15 - 05:56 AM Never tried it. I'll give it a whirl in the winter when the barbie's gone into hibernation. Yes, I know, corn on the cob out of season... The thing about tossing it on the barbie is that you're not dashing in and out of the house to see to it. Unless you have an outdoor microwave or something... :-) |
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Subject: RE: BS: Hamburgers: The real deal. From: GUEST,leeneia Date: 21 Aug 15 - 10:41 AM Sure, but if I'm in the kitchen and Himself is outside, then doing the corn in the microwave is simpler. Esp since both burgers and corn would not fit on our grill. I've tried nuking the corn with the husks on, but decided that handling the hot husks was too dangerous. So now I husk the corn, get off whatever silk I can, put the cobs on a glass plate with 2T water and nuke on high for 6 minutes. That's for 2 or 3 cobs. The recent dinner required 5 cobs, so I did them for 8 minutes. Buttering was left up to the individual. |
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Subject: RE: BS: Hamburgers: The real deal. From: Mrrzy Date: 21 Aug 15 - 12:01 PM I love bison burgers, lamburgers, and am getting ground goat I am thinking of trying to make burgers with, it made kickass meatballs the first time I tried it... Nuking corn in the husks is the best idea since sliced bread - yes, it's danger food, but I kind of like that. There ought to be a thread about that. |
