- Joined
- Jun 2, 2008
- Messages
- 64,951
- Reaction score
- 16,516
Thai lettuce wraps (from a Triple episode )
Good point. I figure I can figure it out though. They do not do a traditional Albondiga anyway. Their's come out more as little meat patties. Regardless I am happy with the flavors, given that I had to guess at all the proportions. A little tweaking and figuring out the meat balls (patties) and I will have it figured outThey always leave out a key ingredient on those.
Are you using about 1 egg and 1/4 cup of uncooked rice per pound of ground meat? You should be able to get by with 2 eggs for 3lbs. I would also suggest letting the meatballs rest for awhile before boiling them. You could try steaming also and after they firm up drop them into the stock.
Those look awesome!
I had the hardest time finding this thread.
Shrimp in a white wine butter garlic cappers sauce with lemon over lingerie.View attachment 627832
Thank youThat looks amazing! The lingerie twist has already been covered.
As much as you have posted to this thread it should always show up in your Watched Threads tab at the top. If nobody has posted since you last read, you will not see it on the first screen, but at the bottom of the list you can click Show All Watched Threads, and you will see all the threads you have participated in (or marked to watch), regardless of whether there has been any activity you have not seen.
Those look awesome!
Sounds a bit like a Mexican version of Poutine.Hershey's syrup. And also first time using uber eats. Pretty cool. For a fairly low fee here in Denver just about anything can be delivered. Anyways I am sure almost all of you are familiar with this dish, but for those who aren't. Its chilli cheese fries. I was turned into them from my Mexican friends and you can find them everywhere here. Its French fries covered in green chilli, cheese, carnitas, guacamole, sour cream, and pico. I threw them on a plate with my wife's rice and beans and some chilli relleno, burrito, and chips.
Looks amazing. Even though I just ate that last pic still activated my salivary glands.Shame and regret again.
Burgers made with home ground boneless short rib mixed with a little brisket fat.
View attachment 628549View attachment 628550View attachment 628551View attachment 628552
Cooked to slight pink in center. Couldn’t take money shot due to juicy hands.
Shame and regret again.
Burgers made with home ground boneless short rib mixed with a little brisket fat.
View attachment 628549View attachment 628550View attachment 628551View attachment 628552
Cooked to slight pink in center. Couldn’t take money shot due to juicy hands.
I now make ultra-skinny ones on a griddle
Me too. I've got a griddle plate for my weber kettle. Here's some tortillas I was heating on it. It gets VERY hot.
Do you prefer the burgers on the griddle instead of over the flame? Why?
I prefer the griddle over grilled because:
1. They don't catch fire. Juicy burgers catch fire very quickly, especially on a gas grill.
2. They hold together better on a griddle than on grill grates.
3. Both sides get brown crusty deliciousness.
View attachment 628596
A5 Wagyu done on a Konro grill. Floccin incredible.
Didn’t get any after pics, too good to waste time taking pictures [emoji1786]
I do it also, because I spent a long time trying to perfect the charred burger MW in the center. Easy on a hot griddle. (flames aren't a concern with coals and a lid).
Uh that fractal marbling looks photoshopped. Jiminy.
The taste was absolutely unreal as well. To say it was tender is an understatement. Each piece just melted on my tongue, I basically didn’t need to even chew. It almost felt like a pad of butter dissolving and releasing the most decadent beefy goodness. It has made me want to wax poetic on the gloriousness of the mighty beast that is the Wagyu bovine.
Interesting that you cut it up before cooking. Did you consider cooking steads first, then cutting? (or maybe you didn't cook it all?)
Where did you get that awesome roll??View attachment 628681
Happy Memorial Day
Everything was going great until my FIL picked up a spatula. He's one of those guys that thinks you have to flip every burger 12 times. Grrrrrr......
Wegmans makes some good pretzel rolls.@Staestc A local supermarket, had them. In Dallas you might find them at Wholefoods.
Everything was going great until my FIL picked up a spatula. He's one of those guys that thinks you have to flip every burger 12 times. Grrrrrr....
What She said.Ugh, sounds like the kinda guy that would mash them making the juices run out too. That would pish me off too.
I guess I probably shouldn't tell you that hes right. [emoji1]No pics, but cooked for my daughters 13th birthday party. 48 burgers, 30 dogs, 10 brauts.
Everything was going great until my FIL picked up a spatula. He's one of those guys that thinks you have to flip every burger 12 times. Grrrrrr......
I guess I probably shouldn't tell you that hes right. [emoji1]
Figured I should offer some backup opinions from j Kenji. Harold McGee, and meathead goldwyn.
https://amazingribs.com/more-techni...s-we-want-grill-marks-and-you-should-not-flip
https://aht.seriouseats.com/2010/02...s-should-you-flip-a-burger-while-cooking.html
https://www.seriouseats.com/2013/07...urgers-multiple-times-for-better-results.html
https://www.thekitchn.com/how-many-times-should-you-really-be-flipping-your-steak-240341
Interesting, but those all apply to steaks and thick burgers, not quarter-pounders...I guess I probably shouldn't tell you that hes right. [emoji1]
Figured I should offer some backup opinions from j Kenji. Harold McGee, and meathead goldwyn.
https://amazingribs.com/more-techni...s-we-want-grill-marks-and-you-should-not-flip
https://aht.seriouseats.com/2010/02...s-should-you-flip-a-burger-while-cooking.html
https://www.seriouseats.com/2013/07...urgers-multiple-times-for-better-results.html
https://www.thekitchn.com/how-many-times-should-you-really-be-flipping-your-steak-240341
Enter your email address to join: