RE: Culinary Clusterfuck.

RE: Culinary Clusterfuck. (Full Version)

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VaguelyCurious -> RE: Culinary Clusterfuck. (8/4/2011 1:45:47 AM)
quote: ORIGINAL: Termyn8or What do you do with the yolk ? If it was me I'd make mayonnaise.

MissAsylum -> RE: Culinary Clusterfuck. (8/4/2011 2:13:20 AM)
quote: ORIGINAL: Termyn8or I'd go along with what others said but------ I wouldn't use Worchestershire in something with chicken. Ground chicken can be had, and you can add things like the cheese and some peppers to it. I agree on the eggs, especially with chicken which won't have enough fat. You can mix in diced cheese as well. I would go with more eggs though, like two per pound. Onions and garlic of course belong in everything. Or instead of putting the garlic in you could toast the buns with garlic butter. Soften some butter, and chop the livin sheepshit outta some garlic or use a garlic press. Mix and then spread it on the open faces of the buns. Stick them in the broiler and don't take your eyes off of them. I would say put cheese on the burgers but not if you put cheese in the burgers. Your call. T^T It wouldn't be a juicy Lucy if the cheese wasn't on the inside....that's pretty much the point.... And ground chicken? Talk about defeating the purpose! But one thing I shall agree on: onions and garlic belong in all savory meat dishes.

0ldhen -> RE: Culinary Clusterfuck. (8/4/2011 5:06:06 AM)
quote: ORIGINAL: mnottertail Don't ask em this again, unless you got a hella blowjob style. Next!!!! Ya know Ron.....one day soon I'm driving to see you.....We talked about you at Calibirthday ya know......everybody agreed...you SHOULD get a blowjob....... To the OP...make both....do them in mini sized versions.......

RapierFugue -> RE: Culinary Clusterfuck. (8/4/2011 6:03:12 AM)
quote: ORIGINAL: VaguelyCurious quote: ORIGINAL: Termyn8or What do you do with the yolk ? If it was me I'd make mayonnaise. I'd agree with you. Or Hollandaise. Or Béarnaise.

mnottertail -> RE: Culinary Clusterfuck. (8/4/2011 6:45:22 AM)
quote: ORIGINAL: RapierFugue quote: ORIGINAL: VaguelyCurious quote: ORIGINAL: Termyn8or What do you do with the yolk ? If it was me I'd make mayonnaise. I'd agree with you. Or Hollandaise. Or Béarnaise. The yolks on you. My work here is done.

HannahLynHeather -> RE: Culinary Clusterfuck. (8/4/2011 6:51:34 AM)
well. we're having burgers tonight, i can fucking tell you! le fucking drool!! i like making mine with some ground pork mixed in with the beef, say 85% beef, 15% pork. and green onions instead of regular ones. other than that pretty much like rf's.

RapierFugue -> RE: Culinary Clusterfuck. (8/4/2011 6:52:14 AM)
quote: ORIGINAL: 0ldhen ....do them in mini sized versions....... Mini-sized blowjobs? That doesn't sound right ...

HannahLynHeather -> RE: Culinary Clusterfuck. (8/4/2011 7:01:44 AM)
a girl works with the equipment she's given.

MissAsylum -> RE: Culinary Clusterfuck. (8/4/2011 7:31:38 AM)
everybody and their mama (including his) keeps mentioning pork. why oh why am i a Jew!?! quote: ORIGINAL: HannahLynHeather well. we're having burgers tonight, i can fucking tell you! le fucking drool!! i like making mine with some ground pork mixed in with the beef, say 85% beef, 15% pork. and green onions instead of regular ones. other than that pretty much like rf's.

MissAsylum -> RE: Culinary Clusterfuck. (8/4/2011 7:33:43 AM)
quote: ORIGINAL: RapierFugue quote: ORIGINAL: VaguelyCurious quote: ORIGINAL: Termyn8or What do you do with the yolk ? If it was me I'd make mayonnaise. I'd agree with you. Or Hollandaise. Or Béarnaise. MMMM....Hollandaise..... drool

RapierFugue -> RE: Culinary Clusterfuck. (8/4/2011 8:08:53 AM)
quote: ORIGINAL: MissAsylum everybody and their mama (including his) keeps mentioning pork. why oh why am i a Jew!?! <technical mode> Coz your mum was? ;) Pork sometimes adds great flavour to beef mince dishes - as an example, I always use a mixture in my ragu sauces, but for burgers I'm a little nervy of using it, given that I like mine virtually mooing in the middle. I'm given to understand that UK pork stocks have been Trichinosis free for some years now, but I still get a tad nervy of using it in something I'd serve rare. Elsewhere it may all be just fine, of course.

0ldhen -> RE: Culinary Clusterfuck. (8/4/2011 8:27:23 AM)
quote: ORIGINAL: MissAsylum everybody and their mama (including his) keeps mentioning pork. why oh why am i a Jew!?! In your case hon...try using a little ground lamb.....

mnottertail -> RE: Culinary Clusterfuck. (8/4/2011 8:29:27 AM)
Or goat. or turkey or.........

windchymes -> RE: Culinary Clusterfuck. (8/4/2011 8:29:33 AM)
quote: ORIGINAL: MissAsylum everybody and their mama (including his) keeps mentioning pork. why oh why am i a Jew!?! I used to have this problem talking about recipes with co-workers at my former employer. I'd start raving about some recipe chocked with ham or bacon and get the blank stares.....because they were Muslims [:)]

RapierFugue -> RE: Culinary Clusterfuck. (8/4/2011 8:30:48 AM)
quote: ORIGINAL: 0ldhen In your case hon...try using a little ground lamb..... Purely personal opinion, but lamb doesn't work for me in burgers, when mixed. Spiced* or minted pure lamb burgers, yes, sometimes. But just adding some lamb to beef mince ... just never seemed to work for me. How much would you add then? *like the shami kebabs in decent Indian restaurants ... mmmmmmmmm

0ldhen -> RE: Culinary Clusterfuck. (8/4/2011 8:44:59 AM)
I've used a bit of lamb when entertaining Jewish guests.... Start by asking your butcher to slightly increase the fat in your Ground beef....then pick out some fresh lamb and have him grind it in for you. When you stir up your burgers add just a few shakes of brown and serve or gravy master to deepen the taste, fresh black pepper and a smidge each of cumin and coriander......just awesome then.......

0ldhen -> RE: Culinary Clusterfuck. (8/4/2011 8:46:04 AM)
quote: ORIGINAL: mnottertail Or goat. or turkey or......... Yes...goat is a good substitute but I prefer goat as chops just grilled and drizzled with a little honey.......

mnottertail -> RE: Culinary Clusterfuck. (8/4/2011 10:06:59 AM)
quote: ORIGINAL: 0ldhen quote: ORIGINAL: mnottertail Don't ask em this again, unless you got a hella blowjob style. Next!!!! Ya know Ron.....one day soon I'm driving to see you.....We talked about you at Calibirthday ya know......everybody agreed...you SHOULD get a blowjob....... To the OP...make both....do them in mini sized versions....... It somehow makes for a wondrous feeling to know my penis is the center of discussion in such far flung and exotic locations as Florida. Guess my weiner is somebody, afterall.

kalikshama -> RE: Culinary Clusterfuck. (8/4/2011 10:41:28 AM)
quote: Purely personal opinion, but lamb doesn't work for me in burgers, when mixed. Spiced* or minted pure lamb burgers, yes, sometimes. Gyros 1# ground lamb 1/2 C chopped onion 2t minced garlic 3/4 t salt 1 t Italian seasoning 1/4 t black pepper Mix all in Cuisinart then refrigerate 1-2 hours. Bake 45-60 minutes @ 350 degrees F Serve with Tzatziki sauce, flatbread, lettuce, etc The Cuisinarting and refrigerating are crucial for taste and texture.

MissAsylum -> RE: Culinary Clusterfuck. (8/4/2011 10:46:08 AM)
quote: ORIGINAL: RapierFugue quote: ORIGINAL: MissAsylum everybody and their mama (including his) keeps mentioning pork. why oh why am i a Jew!?! <technical mode> Coz your mum was? ;) Pork sometimes adds great flavour to beef mince dishes - as an example, I always use a mixture in my ragu sauces, but for burgers I'm a little nervy of using it, given that I like mine virtually mooing in the middle. I'm given to understand that UK pork stocks have been Trichinosis free for some years now, but I still get a tad nervy of using it in something I'd serve rare. Elsewhere it may all be just fine, of course. lol i only said that because the flavor is in the fat. piggies are quite the fatty creatures.

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