Text 9240, 82 rader
Skriven 2008-06-18 10:22:00 av Michael Loo
     Kommentar till en text av BURTON FORD
Ärende: Burger dressings 476
============================
 -=> Burton Ford said to Jim Weller <=-

 JW> Cheese? CHEESE!?! You would ruin a poor little beef patty with
 JW> cheese?
 BF> Well we part a bit here... I like a cheeseburger every once in a
 BF> while. When we go to Dad & Brads [where we took the group at the Newark
 BF> FlyFest] I just can't pass up a cheeseburger squashed on the grill. 
 BF> And french fries
 BF> ... they make the best and most consistent fries in the area.

I do like cheeseburgers but seldom have one for obvious reasons.
Cheeseburgers should be made with cheap American cheese, good
sharp Cheddar being an emergency second choice. But these funky
havarti, boursin, camembert, gouda, swiss, what have you burgers,
you can keep them. Pepper jack in a pinch, but I would generally
not waste pills on this combo.

 JW> I'm really in the minority here but I much prefer plain burgers to
 JW> cheeseburgers. I generally do like toppings though, but not ketchup
 JW> or mayo. Let's see: buttered bun, onion, lettuce, tomato for sure,
 JW> maybe salsa, maybe a steak sauce or a hot sauce, maybe dill pickle
 JW> slices. Sometimes plain though.

If the meat is really good, I prefer no cheese, no toppings, no pepper,
maybe a bit of salt. Bun optional. One step down gets onions (raw or
cooked, per availability), tomato, maybe a jalapeno wheel or three.
The lower the quality of the meat, the more (and more strongly flavored)
condiments go on - I think this makes sense. Avo works well on burgers
made with the unaccountably fashionable 85+% lean ground beef.

The reason I'm posting is because I recently went to a Fuddrucker's,
where I always put on onions, tomato, and lots of jalapenos. Strolled
to the fixin's bar, and there where there should have been tomatoes
was a sign to the effect that owing to the salmonella outbreak, there
were no tomatoes to be had. The Fudd's burger, ordered "medium rare"
but got medium-well, was almost driuzdust (Burton: google it, maybe
with a wildcard on the end) though fairly beefy and really cried out
for tomatoes. Instead I had a big handful of jalapeno and a big
handful of onion. Should have added mayo but didn't think of it.

 BF> But you aren't alone here.  I very seldom put anything on a burger,
 BF> and never on a cheeseburger.   If a burger is dry and hard I put
 BF> catchup or even
 BF> relish on it.   Cheeseburgers seldom get that way.

If a burger is dry and hard I put a mixture of ketchup and mayo on
it, adding hot sauce if it's rancid and dry and hard and there's
no convenient dog to poison.

MMMMM----- Recipe via Meal-Master (tm) v8.05

      Title: Tomato-Avocado Salsa for Burgers
 Categories: Main, Sides, Beef
      Yield: 4 Servings

      1 sm Avocado; peel & pit
      1 sm Ripe tomato; dice small
      1 tb Minced green onion
      1 ts Minced jalapeno pepper
  1 1/2 ts Minced cilantro leaves
      1 tb Juice from 1/2 small lime
           ;salt  & freshly ground
           - black pepper ~~

  Mash avocado with a fork until chunky.  Add tomato, green onion,
  jalapeno, cilantro, lime juice, salt and pepper.  Set aside until
  burgers are ready. Serve atop burgers.

  NOTE: Simpler topping: stir a couple of tablespoons prepared salsa
  into mashed avocado.  Adjust seasonings with fresh lime juice, salt
  and a drop or two of hot red-pepper sauce.

  from Houston Chronicle 7/8/98

  typed and posted by teri Chesser    7/98

MMMMM

___ Blue Wave/386 v2.30

--- EzyQwk V2.15g1 00F90271
 * Origin: Nocturnal State BBS -- nsbbs.info (1:18/200)