Text 12256, 94 rader
Skriven 2008-08-18 13:14:08 av Michael Loo (1:18/200.0)
  Kommentar till text 12140 av Sean Dennis (1:18/200)
Ärende: burgers 790
===================
 ML> You'll probably say, the burgers are fine, but what's the big deal.
 SD> I can always use another good burger joint though.

Very good burgers can be made at home. I'll admit, my brother
(see previous packet) doesn't make them, though.

So the burger he made for me: He took a pound pack of 90%,
split it into more-or-less equal parts, and cooked them
really hard. Actually, that might have been my fault, as
I told him to do a minute on the first side and 30 seconds
on the other, and he pulled it off after 15 seconds on the
first side and about 10 on the other, so I told him that
wasn't what I asked for ... so he cranked the heat and gave
it another minute plus per side until there was just a trace
of pink in the middle. He then poured a bunch of water in the
pan and boiled his burger for another three or four minutes,
having (thank the heavens) taken mine out with some remark
about liking meat more done than I like it.

Next day, with round two, he did about 15 seconds a side on
HIGH HIGH heat, burning the heck out of my Revereware skillet
and then served me this nicely blackened on the outside but
dead cold inside piece of meat. I ate it as is, as the skillet
wasn't in any condition to be reused soon, and I didn't want
to watch him ruin a Dutch oven (no more skillets in the house).

Both days the side dish was the following:

Lettuce
cat: weird, do not eat
servings: 2

1 hd romaine
1/4 c oil
water

Rinse the lettuce and separate into leaves.

Heat oil hot hot hot; dump the lettuce in,
after having been reminded to [i]put clothes on[/i]
so as not to be burned by the splattering oil.

Stir this around a bit; then add a cup or so of
water and let spit for a few minutes.

Serve proudly.

Source: my brother, myself as eyewitness and scribe.

 ML> Are there other differences? Thickness, being brined first,
 ML> the oil? There are many factors, and natural-cuttedness
 ML> shouldn't be important.
 SD> They're crunchier for one thing.  They're less salty or at least the
 SD> batch of  fries I had were.  The new fries have more of a texture to 
 SD> them than the old ones also.

Sounds as though I'd prefer the new ones.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Mini Beef Tostadas
 Categories: Cyberealm, Appetizers, Beef
      Yield: 4 Dozen

      1 lb Ground beef
      1 tb Onion [instant, minced]
      1 cn (8 oz) Refried beans
      1 cn (4 oz) green chilies
           [chopped] if desired
    1/2 c  Taco sauce [bottled type]
     48    Tortilla chips [round
           & whole]
      1 c  Chedder cheese [shredded]

  (Pre-heat oven to 375)

  1)      Cook & stir the beef and onions in a large skillet over med.
  heat `til beef is no longer pink. About 10 min. Drain & discard the
  drippings... 2)      Stir in the beans, chilies (if desired) & taco
  sauce; cook and stir `til bubbly, abot 4 min. Then spoon about 1
  heaping teaspoon of the beef mixture on top of each whole tortilla
  chip, sprinkle shredded cheese on top and place on a cookie sheet...
  3) Bake in the pre-heated oven `til cheese is melted, about 2 min...
  and serve warm...

  Source: the "Hurry Up Hamburger Recipes" cookbook Submitted by Fred
  Goslin in Watertown NY on Cyberealm Bbs, home of KookNet at (315)
  786-1120

MMMMM
___ Blue Wave/386 v2.30

--- Maximus/2 3.01
 * Origin: Nocturnal State BBS (1:18/200)