Can you come cook for me after you come back? I'll repay you in the best of ways.
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Can you come cook for me after you come back? I'll repay you in the best of ways.
Check out my Hamburger with Cointreau Sauce recipe earlier in this thread.Quote:
Originally Posted by Razor Ramon
To make a typical hamburger, just gather up 1/4-1/3 lb. of ground beef (ideally, no less than 20% fat). Massage some kosher salt, pepper, and onion powder into the meat. I recommend adding about a teaspoon of soy or Worchestershire sauce, too for a splash of umami. Flatten each ball into a patty. Drop a tablespoon of butter onto a saute pan on medium heat. Then, drop the patty onto the pan, and flip it once after 5 minutes. Do not prick or push down the patty as it cooks, or else you'll knock out all the delicious, fatty juices.
Man, I hope you mean sex. You are talking about sex, right?Quote:
Originally Posted by Razor Ramon
uh, no. I'm sorry but you just posted a meatloaf recipe.Quote:
Originally Posted by animegirl
To make a burger, get some ground beef (if you're classy, you'll get a nice cut of beef and have the butcher grind just that), put it in a bowl with some salt & pepper, and then form it into patties. Throw em on the grill, skillet, whatever. Save the onions and cheese for toppings.
In the end they formed a makeshift bun that looked a lot like a natural hot dog bun, but it was much tastier.Quote:
Originally Posted by Tones
God this is hot.Quote:
Originally Posted by animegirl
LOL, it is a bit like a meatloaf recipe. I personally don't like onions but the egg and breadcrumbs make it stay together better for me. I have tried using just meat and it crumbles and falls apart. I might not have been using a high enough fat content ground beef.Quote:
Originally Posted by FirstBlood
They are making plans VIA pm right now.Quote:
Originally Posted by animegirl
I've made it both ways, the downside to the breadcrumbs is that it absorbs the grease. Thereby making the burger taste different. The way Firstblood posted is the correct way.Quote:
Originally Posted by animegirl
Use hamburger meat with a higher fat content.
Also: grill.
Tonight's "experiment:" Grilled eggplant parmigiana.
I first fired the grill up. I used a decent amount of natural lump charcoal lit with a chimney starter. It burns hot and fast.
While the coals were lighting up, I made the sauce, and let it simmer while cooking everything else.
Sauce:
1 14.5 oz can whole tomatoes
1 14.5 oz can crushed tomatoes
3 cloves minced garlic
1/4 onion, minced (I used 1/2 chopped onion, should have used less)
Basil and oregano to taste; fresh if possible
salt and pepper to taste
I sliced one eggplant into 14 rounds, and gave them a light coating of olive oil, and gave them each a pinch of kosher salt and pepper. Once the grill was nice and hot, I cooked them for about 2 1/2 minutes per side. They were a dark golden brown and tender by the time I took them off.
I gave the mushrooms the same treatment. I put them in an 11 x 17 baking pan, and stuck it right on the grill. I kept the lid off for a few minutes to get the pan and coals really hot, and then put the cover on. After about five minutes, I tossed them with a spatula, and the cooked them for about five more minutes. After cooling on the counter for a few minutes, they were sliced.
Preheat the oven to about 400, and start the layering process. This is how I layered them: Eggplant, sauce, cheese, eggplant, sauce, mushrooms, cheese. It would have been better (for me, at least) if I replaced the first cheese layer with mushrooms, since I had extra. I used mozzarella and parmigiano-reggiano cheese.
Questions for the professors: How can I cut down on the water in the end product, without the sauce being a paste? Or is that more a result of me using grilled instead of fried eggplant? I've made fried eggplant, but never "real" eggplant parmigiana.
I was thinking of doing some quick youtube cooking videos. The idea got sparked cause I always seem to be explaining techniques and stuff to people and make it so anyone can understand and learn.
If I did it the shorts would be like an even quicker 30 min meals. I'd just show ways to do some simple stuff in an everyday kitchen/dorm with out that much equipment. Probably be geared towards college kids/frats/sororities or people tired of microwave food and wanting some quick simple know how or stuff to make.
Only problems is I only got this webcam on the laptop. But I think I got a friend with a better cam. Plus I sound like a redneck cracker. Also I keep it real and let out some slang and cusssing when I explain stuff. But that way I don't seem to be boring and going over their heads when explaining. But atleast people seem to know what I'm talking about at work or over the phone. I got all sorts of people being able to read a regular to classy menu and know what jive they talking.