Thank you! I would have liked it a little less done, but I didn’t pull it off the fire soon enough. Hubby’s thicker burger was a perfect medium rare through out. I enjoyed it though. I cooked it so I won’t complain!
What did I cook this weekend.....
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That's the way it goes here. If I cook it, then I don't complain about it. I like mine pretty rare but will eat it however it's served up. KOTC decided to grill on the tiny Weber "picnic" grill we have the other night, and did two big burgers. Mine was DONE. I did not complain. He kept trying to sneak peeks at what it looked like inside and finally he got a glimpse and said, "That's pretty much overdone for you, isn't it...." Well what're ya gonna do about it at that point, just eat it and be happy somebody else cooked! LOL!
And a small rant about rare meat! My Dad, bless his heart, loved to grill steaks for us. His grill was this huge affair inside his kitchen, wood-fired only (he had plenty of oak on his 2.5 acres) and a grill that was powered up and down by a drill motor. He could cook a LOT of food on that thing! Anyway, he would have out some lovely 1.5" thick steaks, ribeye or NY strip usually, and he knew I preferred mine rare. I'd tell him "Dad, no more than 4 minutes per side on that for me, please!" "NO!! That's not enough!" he'd say, and proceed to cook them about 7 minutes per side like any self-respecting person would do LOL! And then he'd ask me, "Is that cooked the way you like it?" Again - what're ya gonna say at that point so I"d just say, "It's great, Dad!" He's been gone since 2016. What I'd give now for one of those overcooked steaks! 
What a fun account that spans generations and probably geography. There was a time where pretty much all protein was cooked to death for fear of illness or death. My parents liked their beef medium, or so they thought. They had a business and once a year would take the train into NYC for a trade show. One year they decided to to have dinner at a “fancy” steakhouse before getting the train home. Ordered a medium cook and what was served to them was much redder (and probably more juice) than they could handle. As they explained what they wanted the waiter informed them they needed to order medium-well.
Now about geography, it seems that in Nebraska no matter how I order a steak, and they boast about having the best beef, it always comes out over cooked. Seriously, it’s fodder for comedians.
Now when it came to my dad and the grill, it was generally well done and burnt. He’d put a steak on the grill and wander off to do something, only returning when the meat was engulfed in flames. Every time. So once the gas grill was in use, I out of self preservation, “helped” grill, by help I mean just did it. Image for interest.
Now about geography, it seems that in Nebraska no matter how I order a steak, and they boast about having the best beef, it always comes out over cooked. Seriously, it’s fodder for comedians.
Now when it came to my dad and the grill, it was generally well done and burnt. He’d put a steak on the grill and wander off to do something, only returning when the meat was engulfed in flames. Every time. So once the gas grill was in use, I out of self preservation, “helped” grill, by help I mean just did it. Image for interest.
LOL Merry! No way ANYBODY was gonna "help" my Dad grill except to stand there and admire the steaks while HE grilled them!
fluketamer
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i hate ground chicken burgers but i love adana kebab
2 lbs of ground chicken (beef also works or 50/50 lamb beef mix)
salt
pepper
garlic powder
paprika
cumin is the secret to make it taste like the gyro shop (go light this stuff is very strong)
1/2 bell pepper ,1/2 handful of fresh parsley, 1/2 red pepper, 1/2 onion 1-2 cloves of garlic - chopped fine or blended not too fine. IT IS VERY IMPORTANT TO SQUEEZE OUT AS MUCH OF THE WATER FROM THIS AS POSSIBLE - or the adanas will fall apart. squeezing the water out prevents the need for egg or breadcrumb binder which does not belong in adana
shape into adanas - i dont know how else to desribe this.
bake on broiler pan at 350 for 45 mins turning once or twice
or shape onto skewers and grill.
yummy
2 lbs of ground chicken (beef also works or 50/50 lamb beef mix)
salt
pepper
garlic powder
paprika
cumin is the secret to make it taste like the gyro shop (go light this stuff is very strong)
1/2 bell pepper ,1/2 handful of fresh parsley, 1/2 red pepper, 1/2 onion 1-2 cloves of garlic - chopped fine or blended not too fine. IT IS VERY IMPORTANT TO SQUEEZE OUT AS MUCH OF THE WATER FROM THIS AS POSSIBLE - or the adanas will fall apart. squeezing the water out prevents the need for egg or breadcrumb binder which does not belong in adana
shape into adanas - i dont know how else to desribe this.
bake on broiler pan at 350 for 45 mins turning once or twice
or shape onto skewers and grill.
yummy
![Craft A Brew - Safale S-04 Dry Yeast - Fermentis - English Ale Dry Yeast - For English and American Ales and Hard Apple Ciders - Ingredients for Home Brewing - Beer Making Supplies - [1 Pack]](https://m.media-amazon.com/images/I/41fVGNh6JfL._SL500_.jpg)
I got off before lunch today, so grabbed some basil on the way home ($3.99?!!!) and slopped together some pomodoro so that I could kill off some cherry tomatoes that needed to go bye bye. I need to get better at plating pasta, the tomatoes and basil are all on the bottom, but I'm too cheap to buy one of those big fork things and too lazy to dirty a ladle for a fancy presentation. All the same, plating a dish of pasta shouldn't have similarities to unloading a gravel truck.
Asian bag salad, and sweet chili shrimp over rice vermicelli.
Airfried wild-caught king salmon filets and garden-fresh tomato, mozzarella pearls, Thai basil, olive oil and balsamic vinegar salad. The extra salad dressing was dandy spooned over that fish!
Love that salad, and dipping bread in the extra dressing. Haven't tried using it over salmon (which I also love.)
Brew on
Brew on
Bacon egg and cheese for brunch.
Top round for London broil, carrots and canned baked bears for dinner.
Fish Piccata with asparagus and rice.
Moules Mariniere and I served it with French Bread and Airfried Chips.
Ooooo, everybody is on a roll! It's ALL drool-worthy!
Bouillabaisse.
What's on top of your crouton, Merry? I can't tell if it's salmon or fish roe. The tobiko or masago we get on sushi looks pretty much like that!
Reverse seared (my favorite way to do steak) boneless ribeye with potato wedges and garlic toast.
It is a “rouille“ roasted red bell pepper whizzed with salt pepper and garlic, squeeze of lemon juice and olive oil. Some have bread crumbs and a spicy pepper added.
Oh that sounds very yummy! Thanks!
Dgallo
Instagram: bantam_brews
That’s gotta be good. When I make it for our own parties sometimes I’ll use pork belly burn ends in it. That fatty sweet works so well with the.heat
The chicharrones turned out well but man what a labor of love, especially when you have to render out the lard first. Not sure the juice is worth the squeeze. Will do it an easier way next time.
However, I'd sure like some cheese sauce now....
However, I'd sure like some cheese sauce now....
Grilled a tri-tip for dinner.
Dgallo
Instagram: bantam_brews
Slice that bad boy up and show us the gooods lol
Embarrassed to say that we already ate it all. Dinner last night and a few thinly sliced beef sandwich’s with lettuce and horseradish this afternoon.
Chicken tikka masala over basmati rice and store brought naan.
VApatriot
Well-Known Member
Heirloom tomato gallette. All the tomatoes are right from our garden. Credit goes to the Mrs.
Post-packing for the move shrimp stuffed mirliton and oven fried okra. Fortunately had some road trip supplies in swbo's car so we didn't have to eat with our fingers instead of the fancy plates and plastic forks. Keystone Light to wash it down.
LOL, I have those same fancy plates!
Yesterday I made a keto cheesecake in the Instant Pot. It's a quick and easy recipe and one we really like. Then I made some SF lemon curd to top it (along with the sour cream topping that's already on it now) - if I can remember I'll take a photo when I plate it up.
Yesterday I made a keto cheesecake in the Instant Pot. It's a quick and easy recipe and one we really like. Then I made some SF lemon curd to top it (along with the sour cream topping that's already on it now) - if I can remember I'll take a photo when I plate it up.
Medium rare lamb chop, sautéed grape tomatoes and sweet potato.
Wood grilled rack of lamb and airfried asparagus with olive oil and balsamic. Keto cheesecake (from the Instant Pot) and sugarfree lemon curd sauce.
Seeing as I had a 5am breakfast and a 9am breakfast and then went to a cookout, I opted for a light dinner of Thai spring rolls. I'll concede that I'm not a roller of particularly pretty spring rolls (would be a lot easier if the skins weren't cracked and torn) but they taste fine.
Everything looks so good! Hubby and I were in a parade today and they had hot dogs and burgers afterwards. So I broke tradition and prepared chicken tacos. And grilled sweet corn on the side.
Cherry pie a la mode for dessert.
Cherry pie a la mode for dessert.
Brewsmith
Home brewing moogerfooger
Right now it’s tri-tip
Brewsmith
Home brewing moogerfooger
Brewsmith
Home brewing moogerfooger
The medium rare result
That made me drool just a little.
I'd love a pontoon boat like that!! Looks like so much fun. We have a little bass boat but haven't gotten a bimini for it yet. Needs one around here!
I'd love a pontoon boat like that!! Looks like so much fun. We have a little bass boat but haven't gotten a bimini for it yet. Needs one around here!
Hubby’s brunch. The mixed fruit is pineapple, grapes and kiwi.
Bacon, cheeseburger, mayo, tomatoes and raw onion, with cucumber tomato salad and macaroni salad.
We never pass on a lamb chop sale!
Cheers!
Cheers!
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