Text 38528, 89 rader
Skriven 2010-06-01 06:44:00 av Dave Drum (41227.cooking)
  Kommentar till text 38502 av hap newsom (1:124/311)
Ärende: Floods
==============
-=> hap newsom wrote to Dave Drum <=-

 ->  ->  I think you will find that those are Texas 1015s.   Bv)=

 ->  hn> Ahh, I thought in texas everything was BIGGER (grin)!

 -> Only in a Texan's mind.
 ->
 hn> Can't argue with that! Have your waters started
 hn> to recede yet?

Yepper. By the next evening things were down to nearly normal as is the case
with many flash floods. I was a bit concerned yesterday as I was playing tag
with "duckling drowners" all morning long. Fortunately the cells were
small(ish) and fast moving.

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

      Title: Flood Burgers
 Categories: Five, Beef, Cheese, Breads
      Yield: 4 Servings

      2 lb Fresh ground beef; 85% lean
           Kosher salt & fresh pepper
      4 sl Cheddar cheese (opt)
      4    Hamburger buns, toasted

  Measure four 2-ounce portions of beef and form into balls.
  Season generously with salt and pepper. Heat heavy-bottomed
  12" cast-iron or stainless steel skillet (or carbon steel
  crepe pan) over high heat for at least 5 minutes. Place
  balls of beef on skillet. Smash beef balls with back of
  heavy-duty spatula sprayed with non-stick cooking spray
  until 1/4-inch thick and 4-5 inches wide. Cook for 1 minute.
  Using spatula, carefully scrape patties from skillet and
  flip, taking care to scrape up any browned bits from bottom
  of pan. Cook for one minute longer, then remove patties to
  plate and allow to cool for 3 minutes.

  Using citrus juicer or hands and wire mesh strainer, squeeze
  patties firmly and catch juice in small bowl. Discard or
  save meat for another use (it works surprisingly well in
  long-simmered pasta sauces). Divide sauce into four small
  soup bowl and place in freezer until firmly frozen, about 20
  minutes.

  Meanwhile, divide remaining beef into eight 3-ounce balls
  and form into four-inch-wide patties. Take one patty and use
  fingers to form 1/4-inch ridge around rim of the patty,
  creating shallow cup shape. Repeat with three more patties.
  Remove frozen beef juice disks from bowls and place one disk
  in each ground beef "cup." Top with remaining beef patties.
  Carefully crimp and seal edges, then form into even, 1/2- to
  3/4-inch patty. Season generously on all sides with salt and
  pepper.

  Heat 1 tablespoon oil in heavy-bottomed 12" cast-iron or
  stainless steel skillet (or carbon steel crepe pan) over
  high heat until lightly smoking. Add patties and cook
  without moving for 1 1/2 minutes. Flip, using thin metal
  spatula. Using toothpick, poke hole in center of each burger
  to allow steam to escape. Continue cooking for 1 minute. Top
  with cheese and cook for 1 minute longer, or until center
  registers 130°F on an instant-read thermometer for
  medium-rare. Place patties on toasted buns, and serve with
  napkins.

  Note: These burgers have a liquid center. Use plenty of
  napkins.
 
  Makes 4 burgers

  From: http://www.seriouseats.com/recipes

  Uncle Dirty Dave's Archives

MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

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