*If I dug into the recesses of my imagination, and attempted to concoct the perfect place to hang out, it would come close to the Panera Bread on 44th St. in Grand Rapids. No doubt the powers-that-be at Panera had some of the same thoughts, as they attempted to build a restaurant that would be adored and sought out by the masses. It is at this Panera that I write today.
*Let's start with the architecture: how many restaurants have a 'loft?' Accessible by stairs or elevator from the back of the store, that I'm sure many folks don't even know is here, this aerie is not unlike the tree forts I haunted as a child. It comes complete with fireplace, lots of plug-ins, restrooms, and heat that rises from below. Plenty of tables and a few pillow loungers to stretch out in. Soft jazz wafts in the background, along with the heady scent of fresh baked bread.
*Then there's the food: if you crave fresh bread in all its forms, Panera is for you. "Panera," by the way, is Spanish for 'Bread Box.' Appropriate for bread that is both soft and chewy, organic and grain-ful, unlike anything you'll find at Meijer. To use it for a bread bowl is almost too much, as the bread oversahadows the already excellent soups. The only lack is the pastries, which sit out all day for display purposes, and are always dried out and over priced. Bread. Soups. Sandwiches. Toffee Cookies. These are the reasons to hang here for a few bucks.
*Coffee: Get your own from the air pots out front, with a choice of light and dark, decaf and hazelnut. Always fresh and excellent. They even have little signs that tell you when it was brewed. Can't get that at Denny's.
*Wi-Fi is free and fast. With a full belly, and constant refills on coffee and pop (did I mention the restrooms up here?), you are free to surf, write, work, shop, chat, listen, research, and read. The virtual world is your oyster. Pop in your ear buds and you can leave this world for a while on violins or screaming guitars. And nobody bothers you.
*I don't know what would improve Panera. If you added burgers to the mix, it would be a violation of the organic healthy tree-hugging menu, akin to pouring gravy on a house salad. The chairs might have more padding, because after 4 or 5 hours you get a little sore. But to tell you the truth, its pretty darn perfect. 'Nuff said.
Thursday, December 31, 2009
Wednesday, December 30, 2009
Carrabba's
Sure, it isn't the best Italian around, but Carrabba's is one of the best Italian chains around. Food is always good and service is attentive. And if crowds are any measure, you'll find the place packed on any night of the week.
But what Carrabba's has, that we can't get anywhere else, is the 'kitchen seats.' They have seating at a counter that faces the kitchen and prep areas. Take a seat, and you not only get served, but you get a show! You can talk to the cooks as they fly through the dishes, and everything is up for view. Sometimes, when its a little slow, they might throw a few tidbits your way.
For Claudia and I, we will gladly give up a dark booth corner seat to watch the show, and it is so romantic for us.
Tonight I had beef short ribs with a wine/vegetable sauce, served on risotto. Claudia had the gnocchi, with sun dried tomatoes, olives, and sausage, in a cream sauce. We watched it being prepared from start to finish, which just adds to its flavor. For dessert, we split a lemon bread pudding, topped with vanilla ice cream and a lemon liquer. With coffee, this was just right.
This is our splurge on our vacation, and so it will be a while before we eat like this again. But if you have a hankering to eat out, go to Carrabba's, and get a 'kitchen seat.' Wait if you have to. You won't be disappointed.
But what Carrabba's has, that we can't get anywhere else, is the 'kitchen seats.' They have seating at a counter that faces the kitchen and prep areas. Take a seat, and you not only get served, but you get a show! You can talk to the cooks as they fly through the dishes, and everything is up for view. Sometimes, when its a little slow, they might throw a few tidbits your way.
For Claudia and I, we will gladly give up a dark booth corner seat to watch the show, and it is so romantic for us.
Tonight I had beef short ribs with a wine/vegetable sauce, served on risotto. Claudia had the gnocchi, with sun dried tomatoes, olives, and sausage, in a cream sauce. We watched it being prepared from start to finish, which just adds to its flavor. For dessert, we split a lemon bread pudding, topped with vanilla ice cream and a lemon liquer. With coffee, this was just right.
This is our splurge on our vacation, and so it will be a while before we eat like this again. But if you have a hankering to eat out, go to Carrabba's, and get a 'kitchen seat.' Wait if you have to. You won't be disappointed.
Sunday, December 27, 2009
Chili Cook-off: Christmas edition
If there's one thing we Selleck's can get excited about, it's food. If there's one thing the Holidays are about, it's sharing. Why not mash the two up a bit and enjoy sharing food?
This year for our little(?) family gathering we decided on a nice informal chili cook-off to serve as the centerpiece chow. It's something we've done once before, and we all enjoyed it. Why not once more?
All in all there were four entries, and all were very different. The great thing about this cook-off is that we all win because we're also the judges. Presented with 4 pots of steamy goodness to test and re-test, the judges always win.
With so much family time to spend, and children underfoot to entertain we didn't do much quizzing of each other on our pots this year. We had my entry, which always ends up rather thick and meaty, a venison entry, a multi-bean and corn entry and a sweet-spicy entry with chick peas in the mix. Quite a zesty variety.
I thought I would plop down what I did this year (partially for my own edification, since it is different each time).
This time around I crutched out and used a store-bought spice packet: Uncle Shelby's. It's a pretty good baseline for what I like. It's what I used when I first started making chili for myself, before I got adventurous with my spice rack. Sadly, once I ventured out of the packet I was never one for recording how much of what I put in, so I will leave a small note afterward of some rough sketches I did once, which might serve as a baseline of sorts.
Uncle Shelby's packet is suited for approx. 2 lbs meat and about 16 oz. liquid ingredients (8 oz tomato sauce, 8 oz water). What I gathered for this year's pot:
1 Uncle Shelby packet
2 lbs 80/20 ground beef
8 oz chorizo gound sausage
3/4 or 1 large white onion
1 red pepper
1/2 green pepper
2 jalapeno peppers
red pepper... ever so careful, but enough to notice
tad cracked black pepper
some salt... shake until it feels subtle
a couple pinches chipotle powder
a couple shakes of ground white pepper
white sugar - small pyramid in the palm (necessary? silly? I don't know)
Browned beef in a wide pan and used a baster to remove most drippings from the pan. Tried not to be too thorough because hey! that's moisture and flavor. Dumped meat into end pot. I sweated the diced onions in the same pan the beef was browned in. The left-over grease on the pan cooked in with the onions, or that was the idea. I dumped them in with the beef. Added 8 oz can of tomato sauce. Mix and put on low heat.
In a cast-iron pan I cooked up the chorizo, browned well, then added to the pot without draining. In the same pan I added red pepper, green pepper and jalapeno. I sautee'd them (with a bit more onion, because I can't help it) and then added to the pot.
Add about 8 oz water to the whole (where all in the end pot now). Add spice and cook down. At this point it was a bit thick so I added another 4-5oz tomato sauce. Done, sort of.
At this point the "thing" is sort of on simmer. I just keep it from burning to the bottom with stirring and giving it a loving taste now and again... which sometimes causes me to add a dash of this or that and continue cooking.
The above makes a pretty thick chili apparently, but it is to my taste. And it gives a lot of room for play. Once upon a time I tried measuring out some spices for what I might do instead of the Shelby packet and they go like this (keeping in mind I usually add more of whatever as my whimsy demands later):
2.5 tbs Chili Powder
.5 tsp garlic powder
.5 tsp cumin
shake oregano
.5 tsp onion powder
1 tsp paprika
.5 tsp cayenne
The above is no guarantee of anything. I know this is a bit much for 1 lb of beef, but might be light for 2 lbs of meat. The ratio's I feel are pretty solid though.
Lastly, I often add a can of chili beans which usually have their own spice and liquid. I didn't add any in this year's competition but I make sure to add them late if I plan on letting it cook through a while.
This year for our little(?) family gathering we decided on a nice informal chili cook-off to serve as the centerpiece chow. It's something we've done once before, and we all enjoyed it. Why not once more?
All in all there were four entries, and all were very different. The great thing about this cook-off is that we all win because we're also the judges. Presented with 4 pots of steamy goodness to test and re-test, the judges always win.
With so much family time to spend, and children underfoot to entertain we didn't do much quizzing of each other on our pots this year. We had my entry, which always ends up rather thick and meaty, a venison entry, a multi-bean and corn entry and a sweet-spicy entry with chick peas in the mix. Quite a zesty variety.
I thought I would plop down what I did this year (partially for my own edification, since it is different each time).
This time around I crutched out and used a store-bought spice packet: Uncle Shelby's. It's a pretty good baseline for what I like. It's what I used when I first started making chili for myself, before I got adventurous with my spice rack. Sadly, once I ventured out of the packet I was never one for recording how much of what I put in, so I will leave a small note afterward of some rough sketches I did once, which might serve as a baseline of sorts.
Uncle Shelby's packet is suited for approx. 2 lbs meat and about 16 oz. liquid ingredients (8 oz tomato sauce, 8 oz water). What I gathered for this year's pot:
1 Uncle Shelby packet
2 lbs 80/20 ground beef
8 oz chorizo gound sausage
3/4 or 1 large white onion
1 red pepper
1/2 green pepper
2 jalapeno peppers
red pepper... ever so careful, but enough to notice
tad cracked black pepper
some salt... shake until it feels subtle
a couple pinches chipotle powder
a couple shakes of ground white pepper
white sugar - small pyramid in the palm (necessary? silly? I don't know)
Browned beef in a wide pan and used a baster to remove most drippings from the pan. Tried not to be too thorough because hey! that's moisture and flavor. Dumped meat into end pot. I sweated the diced onions in the same pan the beef was browned in. The left-over grease on the pan cooked in with the onions, or that was the idea. I dumped them in with the beef. Added 8 oz can of tomato sauce. Mix and put on low heat.
In a cast-iron pan I cooked up the chorizo, browned well, then added to the pot without draining. In the same pan I added red pepper, green pepper and jalapeno. I sautee'd them (with a bit more onion, because I can't help it) and then added to the pot.
Add about 8 oz water to the whole (where all in the end pot now). Add spice and cook down. At this point it was a bit thick so I added another 4-5oz tomato sauce. Done, sort of.
At this point the "thing" is sort of on simmer. I just keep it from burning to the bottom with stirring and giving it a loving taste now and again... which sometimes causes me to add a dash of this or that and continue cooking.
The above makes a pretty thick chili apparently, but it is to my taste. And it gives a lot of room for play. Once upon a time I tried measuring out some spices for what I might do instead of the Shelby packet and they go like this (keeping in mind I usually add more of whatever as my whimsy demands later):
2.5 tbs Chili Powder
.5 tsp garlic powder
.5 tsp cumin
shake oregano
.5 tsp onion powder
1 tsp paprika
.5 tsp cayenne
The above is no guarantee of anything. I know this is a bit much for 1 lb of beef, but might be light for 2 lbs of meat. The ratio's I feel are pretty solid though.
Lastly, I often add a can of chili beans which usually have their own spice and liquid. I didn't add any in this year's competition but I make sure to add them late if I plan on letting it cook through a while.
Friday, December 25, 2009
Christmas Eggs
This recipe came from my Dad, who found it in Traverse Magazine. But I lost the write out, so this is from memory. It has more to do with technique than ingredients.
Ingredients: 1 pat of butter with each egg. Generous salt. Dollop of water or milk/cream.
Technique: Add eggs, butter, liquid, and salt in a saucepan, and put over low heat. Whisk CONTINUOUSLY until eggs are done. This will take a while. Low and slow is good. Eggs will be very soft and creamy.
Ingredients: 1 pat of butter with each egg. Generous salt. Dollop of water or milk/cream.
Technique: Add eggs, butter, liquid, and salt in a saucepan, and put over low heat. Whisk CONTINUOUSLY until eggs are done. This will take a while. Low and slow is good. Eggs will be very soft and creamy.
Saturday, December 12, 2009
The Best Steak Topping
Before we can talk about steak toppings, we have to deal with the question: 'why put anything on top of a steak?' There are two answers really:
1) It's a really bad steak. 'nuff said.
2) It makes a good steak taste better.
Purists will accuse me of ruining a good steak with additions, as if a steak is incapable of being elevated above its naked status. If this were true, we'd never put cheese on a decent burger, or horseradish next to prime rib. But we do, knowing that good things can be enjoyed on their own, or paired with any number of condiments.
One simple addition is pure butter, perhaps sauteed with some green onion and garlic. To just throw a pat on the top of the filet and let it melt, does wonders for the flavor of a steak.
That being said, what do you like on your steak? What makes it better?
-Out of the Bottle: A-1 sauce is a classic, and for the adventurous among us, Heinz 57 sauce is a lesser known choice. Or maybe a shot worcestershire is enough for you. I would imagine a few prefer ketchup on their steak, but, aware of their personal shame, they remain in the culinary closet. All of these options are easy, but greater options are often found in restaurants.
-Eating Out: Mountain Jack's is defunct, but who got their recipe for whiskey-peppercorn sauce? This creamy, heady topping with bits of cracked peppercorn almost made you forego the steak in favor of spoofuls of the topping.
To pad the profit margin, many restaurants offer a dollop of fried onions, mushrooms, or green peppers, which are easy to provide, but lack imagination.
I believe the apex of restaurant offerings always involves bleu cheese. For some reason, bleu is best, and I can't explain why. It's creamy and sharp at the same time, and plays well with other ingredients. Which leads me to an observation: CREAMY IS BEST. Yes, this is an opinion, but when it comes to beef in all its forms, we always put creamy condiments at the top of the list. They just work.
-At Home: Tonight I purchased a nice porterhouse for home consumption, knowing that I had a wedge of smoked bleu cheese in the fridge, and some nice things to add to it. Here is what I came up with:
1) Pan fry the steak in butter and olive oil. Set it aside to rest (read Note).
2) In the pan frond add minced onion and chopped, fresh mushrooms, and cook over medium heat until soft.
3) Add heavy cream, salt, and roughly cracked pepper. Add a splash of balsamic vinegar or worcestershire. Cook down until thick.
4) Take the pan off the heat, and add crumbled bleu cheese. Stir just until it starts melting, then pour over steak, maintaining lumps of bleu cheese in the mix.
You will find this easy concoction to be salty, sweet, smoky, sharp, and creamy. Amounts don't really matter, since it all tastes good together. Easy on the balsamic, however. 1/2 tsp. is plenty. This sauce will have you licking your plate clean, and wondering about frying a second steak.
NOTE: Cutting up your steak properly is difficult with a thick sauce covering it. Better to trim the steak before the sauce, so you don't have to wrestle with bones, gristle, or fat. Like any good piece of beef, letting it REST after frying is crucial. Give it a good 10 minutes before you cut into it. Then add the sauce, or simply serve it in a dish on the side.
1) It's a really bad steak. 'nuff said.
2) It makes a good steak taste better.
Purists will accuse me of ruining a good steak with additions, as if a steak is incapable of being elevated above its naked status. If this were true, we'd never put cheese on a decent burger, or horseradish next to prime rib. But we do, knowing that good things can be enjoyed on their own, or paired with any number of condiments.
One simple addition is pure butter, perhaps sauteed with some green onion and garlic. To just throw a pat on the top of the filet and let it melt, does wonders for the flavor of a steak.
That being said, what do you like on your steak? What makes it better?
-Out of the Bottle: A-1 sauce is a classic, and for the adventurous among us, Heinz 57 sauce is a lesser known choice. Or maybe a shot worcestershire is enough for you. I would imagine a few prefer ketchup on their steak, but, aware of their personal shame, they remain in the culinary closet. All of these options are easy, but greater options are often found in restaurants.
-Eating Out: Mountain Jack's is defunct, but who got their recipe for whiskey-peppercorn sauce? This creamy, heady topping with bits of cracked peppercorn almost made you forego the steak in favor of spoofuls of the topping.
To pad the profit margin, many restaurants offer a dollop of fried onions, mushrooms, or green peppers, which are easy to provide, but lack imagination.
I believe the apex of restaurant offerings always involves bleu cheese. For some reason, bleu is best, and I can't explain why. It's creamy and sharp at the same time, and plays well with other ingredients. Which leads me to an observation: CREAMY IS BEST. Yes, this is an opinion, but when it comes to beef in all its forms, we always put creamy condiments at the top of the list. They just work.
-At Home: Tonight I purchased a nice porterhouse for home consumption, knowing that I had a wedge of smoked bleu cheese in the fridge, and some nice things to add to it. Here is what I came up with:
1) Pan fry the steak in butter and olive oil. Set it aside to rest (read Note).
2) In the pan frond add minced onion and chopped, fresh mushrooms, and cook over medium heat until soft.
3) Add heavy cream, salt, and roughly cracked pepper. Add a splash of balsamic vinegar or worcestershire. Cook down until thick.
4) Take the pan off the heat, and add crumbled bleu cheese. Stir just until it starts melting, then pour over steak, maintaining lumps of bleu cheese in the mix.
You will find this easy concoction to be salty, sweet, smoky, sharp, and creamy. Amounts don't really matter, since it all tastes good together. Easy on the balsamic, however. 1/2 tsp. is plenty. This sauce will have you licking your plate clean, and wondering about frying a second steak.
NOTE: Cutting up your steak properly is difficult with a thick sauce covering it. Better to trim the steak before the sauce, so you don't have to wrestle with bones, gristle, or fat. Like any good piece of beef, letting it REST after frying is crucial. Give it a good 10 minutes before you cut into it. Then add the sauce, or simply serve it in a dish on the side.
Saturday, November 28, 2009
Leftover Turkey
Turkey, cranberry and pecan sandwich - Chopped white meat turkey, chopped dried cranberries, chopped pecans, with mayonaise on butter croissant. Salt and pepper and a little dash of curry powder.
Monday, November 9, 2009
Hidden Valley Ranch RETRO
*Lately I've become disenchanted with bottled salad dressings. They just seem so overly gummy, oily, and stale. They sit in the door of the fridge like bad relatives: you don't like them, but you feel obligated to hang on to them.
*I remembered reading about the history of Hidden Valley Ranch, which was originally a POWDER, that you mixed with buttermilk. It was only after the rancher that invented it, sold the rights to some conglomerate, that it was reformulated for shelf life in a bottle.
*So, while at the store, I looked for, and found, the powdered kind. In fact there were 3 kinds of Hidden Valley Ranch: Buttermilk, Regular, and Dip Mix. Not wanting to purchase buttermilk, I grabbed the regular, which requires milk and Mayo (Hellman's of course).
*It mixes up easily enough, and has to chill to thicken. But the TASTE is so much better! The texture is not gummy and oily. And you don't get all those preservatives and such. Granted, the stuff only lasts in your fridge for 3-4 weeks, but with something this good, that's not a problem. Can't wait to get some real BUTTERMILK and try the original.
*All the 'old relatives' went into the trash, and I'm sticking with this dressing. Do a Google on Hidden Valley Ranch, and get some history. I think it's cool that the biggest dresssing in the history of human kind came from a guy, not a food conglomerate with billions to spend on research and focus groups.
*I remembered reading about the history of Hidden Valley Ranch, which was originally a POWDER, that you mixed with buttermilk. It was only after the rancher that invented it, sold the rights to some conglomerate, that it was reformulated for shelf life in a bottle.
*So, while at the store, I looked for, and found, the powdered kind. In fact there were 3 kinds of Hidden Valley Ranch: Buttermilk, Regular, and Dip Mix. Not wanting to purchase buttermilk, I grabbed the regular, which requires milk and Mayo (Hellman's of course).
*It mixes up easily enough, and has to chill to thicken. But the TASTE is so much better! The texture is not gummy and oily. And you don't get all those preservatives and such. Granted, the stuff only lasts in your fridge for 3-4 weeks, but with something this good, that's not a problem. Can't wait to get some real BUTTERMILK and try the original.
*All the 'old relatives' went into the trash, and I'm sticking with this dressing. Do a Google on Hidden Valley Ranch, and get some history. I think it's cool that the biggest dresssing in the history of human kind came from a guy, not a food conglomerate with billions to spend on research and focus groups.
Wednesday, November 4, 2009
Japanese Ramen Noodles
Last weekend my brother came over for a "Tampopo Party". He and I both really enjoyed the movie and have talked about getting together and making some noodles while watching the movie for a while.
I garnished the soup with green onions, a little nori mix, and some chicken that I had cooked with chinese bbq seasoning.
The noodles turned out great. I must say, I think we did a great job for our first time. They were light with a bit of "give". And I was pleased with the broth as well.
Well, we finally did just that.
I got some of the ingredients around and Brett brought over some Sake and of course..you gotta have some pineapple!
The dough recipe we used consisted of:
155 grams cake flour
25 grams ap flour
110 grams club soda
6 grams vegetable oil
We mixed all ingredients together and started working the dough. You have to knead the dough for quite some time. You actually work it until it is feeling more like clay than bread dough.
We had thought about doing "hand pulled" noodles, but opted for using the pasta roller instead.
The noodles weren't perfect, some of them stuck together. But, I just think that is what makes it "home made":)
For the broth, I used sesame oil, garlic, ginger, chicken base, and soy sauce. I had used a recipe I found, but it ended up being super salty from all the soy, so I added more chicken base to level it out some. The garlic, ginger and sesame still came through quite well.
I garnished the soup with green onions, a little nori mix, and some chicken that I had cooked with chinese bbq seasoning.
The noodles turned out great. I must say, I think we did a great job for our first time. They were light with a bit of "give". And I was pleased with the broth as well. We also made up some eggrolls. I had a cabbage/ground beef mixture that I rolled up. It wasn't anything traditional, but they turned out ok. It filled the "fried food" need. My big mistake was that I rolled them the night before. I completely didn't even think about the "moisture" factor. Silly me. And they were falling apart the next day. I had a few wrappers left and rerolled some of them, and the rest didn't completely fall apart.
So, ramen noodles, egg rolls, sake, and Tampopo. Very nice!
So, ramen noodles, egg rolls, sake, and Tampopo. Very nice!Monday, October 26, 2009
Risotto - the first time
Well, I purchased some risotto rice and followed the directions. This is how it turned out. The rice was a little chewy, but not crunchy and it was creamy. Never having had risotto before, I don't know if it turned out right or not. I used white wine and chicken broth and stirred constantly while the rice cooked, adding the chicken broth a little bit at a time. Then at the end I added the parmesan cheese. The flavor wasn't bad, but it wasn't heavenly either. Guess I will have to keep trying. Monday, October 19, 2009
Cooking in the PM era
-It was a stunning thought that caught me by surprise. Hungry for leftovers, I was slapping a good size hunk of roast, with included gravy, onto a plate, destined for the microwave. I remember this dish, when it first came out of the oven.... moist, a little pink in the middle, a masterpiece. I also remember the last time I nuked some roast beef..... hard, tough, dry, but hot. And then the thought hit me! Why not cook it on the stove, in a pan, like the old days. I almost felt rebellious, a bit archaic, like those guys who continue to wear wind-em-up pocket watches. But I let the thought develop in my head, and it led to a new moment in my day.
-In the 'pre-microwave' days (PM era is about pre-1970), we had to heat leftovers in the oven, or in a pan. Then you had to add water, nurse it so it wouldn't burn, and wait. And wait. If you had a pound of burger to defrost, you did it in a pan, turning and scraping to your heart's content, until you had it all cooked. It was the only option if you wanted to eat, and then microwaves changed all that. Technology made us all smart, and who could resist the marvel of instant leftovers? Only a fool would wait over a hot stove for the same food.
-By the way, did you know the first microwave was built in 1947, installed in a Boston restaurant, was 6-ft tall, weighed 750 pounds, was water cooled, and cost $5,000? You'd have to like popcorn a lot to drop that kind of dough in 1947.
-So I did something I hadn't done for 40 years: I put my leftovers in a pan, added water, put the heat on low, and waited. It felt good to wait on food, like I was respecting the cow or something. I even added some extra minced onion for variety, knowing it had time to cook in.
-After 15 minutes, my reward was great: roast as good as the first time, and gravy better the second time around. Does anybody remember doing popcorn on the stove?
-In the 'pre-microwave' days (PM era is about pre-1970), we had to heat leftovers in the oven, or in a pan. Then you had to add water, nurse it so it wouldn't burn, and wait. And wait. If you had a pound of burger to defrost, you did it in a pan, turning and scraping to your heart's content, until you had it all cooked. It was the only option if you wanted to eat, and then microwaves changed all that. Technology made us all smart, and who could resist the marvel of instant leftovers? Only a fool would wait over a hot stove for the same food.
-By the way, did you know the first microwave was built in 1947, installed in a Boston restaurant, was 6-ft tall, weighed 750 pounds, was water cooled, and cost $5,000? You'd have to like popcorn a lot to drop that kind of dough in 1947.
-So I did something I hadn't done for 40 years: I put my leftovers in a pan, added water, put the heat on low, and waited. It felt good to wait on food, like I was respecting the cow or something. I even added some extra minced onion for variety, knowing it had time to cook in.
-After 15 minutes, my reward was great: roast as good as the first time, and gravy better the second time around. Does anybody remember doing popcorn on the stove?
Saturday, October 3, 2009
Bacon, Tomato, Onion Sandwich
Homemade bread, toasted. Buttered. Layer on sliced onion, sliced, very ripe tomatoes from your garden, and crisp bacon. A little mayo, salt, and pepper. Sorry no pictures. They wouldn't do this sandwich justice.
Saturday, September 26, 2009
Peasant food
It is not that appealing to look at, but boy does it taste good.
I made this dish a week or two ago because I had some cabbage to use up. And I ended up really liking it. I mean, I was craving more of it later that night and the next day.
Now, maybe it was just me, who knows? I can be a bit odd. But, my husband did like it too...just not as much I am sure.
But, there is something to be said for just straight forward, simple food.
Ground beef, cabbage, green peppers, onions and herbs. Oh, and some tomato sauce.
Now, the recipe calls to use a wok. I do not own a wok, so I used a skillet, which seemed to work well enough. And I highly recommend making sure you have the herbs to throw in. I made it today with just basil, and I feel like it was missing something.
But, the dish is just in the middle. Not too heavy, not too light. It is not too wet, but not too dry. It has a nice balance of flavor between the cabbage, tomato, and herbs.
My only complaint, is that I didn't have any good crusty bread to eat along with it. That would have been nice to sop up the remaining juice in the bottom of the bowl.
If you want cheap good food, this would be it. Makes great leftovers too.
Oh, and I did not opt to put any cheddar cheese on it. I didn't really find that fitting.
GROUND BEEF & CABBAGE SCRAMBLE:
1 lb. ground beef
1 tsp. salt
1/4 tsp. pepper
4 c. cabbage, shredded
1/2 sm. green pepper, diced
1/2 sm. onion, finely diced
1 tbsp. snipped fresh parsley (1 tsp. dry)
1/4 tsp. each basil & thyme
1 (8 oz.) can tomato sauce
1 tsp. sugar
Shredded cheese, if desired
READY: Combine prepared vegetables with herbs.
SET: Work on high heat.
GO: When wok is hot, stir-fry ground beef until lightly browned (4 or 5 minutes). Move up on holder shelf. Stir-fry vegetables, half at a time (2 minutes), moving up on holder shelf. Turn heat to medium. With baster or spoon, remove fat drippings from wok. Add tomato sauce and sugar; heat to boiling. Return meat and vegetables to bowl of wok; simmer together 2 to 3 minutes. Before serving, sprinkle with shredded cheese if desired. 4 to 5 servings.
I made this dish a week or two ago because I had some cabbage to use up. And I ended up really liking it. I mean, I was craving more of it later that night and the next day.
Now, maybe it was just me, who knows? I can be a bit odd. But, my husband did like it too...just not as much I am sure.
But, there is something to be said for just straight forward, simple food.
Ground beef, cabbage, green peppers, onions and herbs. Oh, and some tomato sauce.Now, the recipe calls to use a wok. I do not own a wok, so I used a skillet, which seemed to work well enough. And I highly recommend making sure you have the herbs to throw in. I made it today with just basil, and I feel like it was missing something.
But, the dish is just in the middle. Not too heavy, not too light. It is not too wet, but not too dry. It has a nice balance of flavor between the cabbage, tomato, and herbs.
My only complaint, is that I didn't have any good crusty bread to eat along with it. That would have been nice to sop up the remaining juice in the bottom of the bowl.
If you want cheap good food, this would be it. Makes great leftovers too.
Oh, and I did not opt to put any cheddar cheese on it. I didn't really find that fitting.
GROUND BEEF & CABBAGE SCRAMBLE:
1 lb. ground beef
1 tsp. salt
1/4 tsp. pepper
4 c. cabbage, shredded
1/2 sm. green pepper, diced
1/2 sm. onion, finely diced
1 tbsp. snipped fresh parsley (1 tsp. dry)
1/4 tsp. each basil & thyme
1 (8 oz.) can tomato sauce
1 tsp. sugar
Shredded cheese, if desired
READY: Combine prepared vegetables with herbs.
SET: Work on high heat.
GO: When wok is hot, stir-fry ground beef until lightly browned (4 or 5 minutes). Move up on holder shelf. Stir-fry vegetables, half at a time (2 minutes), moving up on holder shelf. Turn heat to medium. With baster or spoon, remove fat drippings from wok. Add tomato sauce and sugar; heat to boiling. Return meat and vegetables to bowl of wok; simmer together 2 to 3 minutes. Before serving, sprinkle with shredded cheese if desired. 4 to 5 servings.
Tuesday, September 8, 2009
Butter basted Pork Chops
My hubby doesn't particularly like pork. I go on kicks. Sometimes I crave it, and other times I want nothing to do with it. Not sure why. And not just chops...even pork other ways, the loin, or bbq, or ribs. I just go up and down with it. 
Anyway, I had a loin in the freezer that I thawed out. Mark's biggest pet peeve about pork chops, is that they often get dried out and tasteless. Granted...this does happen a lot. Well, sometimes I will make a gravy to solve this issue for him, but this day I wanted to try something a bit different.
I cut the loin in to chops. I tried to cut them on the thick side. I seasoned them with salt and pepper. I heated up a little oil in my pan until it was nice and hot. I seared the chops on both sides in the oil.
I added some butter and some fresh sliced garlic. I basted the pork chops in the pan with the butter. I just kept spooning the butter of the meat and let the meat cook a bit longer and let the butter get a bit brown. I cook my pork about medium. I like it a little pink. My husband likes it this way too, but I know some people don't agree with that. I added some fresh chives at the last minute for a little aroma.
The pork was good. I can't say great. While I was eating it, I was wondering what was one more thing I could do to add to the dish. I think a cream reduction might just set it off. But, if you are looking for a simple, moist, to the point dish. This would be it.
My Favorite Chili
My favorite chili is nothing special. It's cheap and easy to make but it's so delicious. I start with a standard chili seasoning packet and add what I want from there. Saute some chopped onions with a pound of ground beef. Then add the seasoning with some tomato sauce, diced tomatoes (preferably with green chiles), corn, chili beans (undrained), and black beans (also undrained). Let it simmer all day in the crock pot and you've got a hearty meal on your hands. We like to eat our chili with shredded cheese, sour cream, and fritos, but you can dress it however you like. This is not only my favorite chili, but one of my favorite meals!
Wednesday, September 2, 2009
The Zucchini Stands Alone
I am not much of a cook. I just don't enjoy it the way the rest of my family does. I do share their joy of all things food, and sometimes there is a food I enjoy just enough to motivate me to enter the kitchen. I went to the store today to get some fresh ground beef for a batch of chili (which I love to make, and my version of chili is actually my favorite) and I ventured into the produce section to see what was on sale. I had no idea zucchini was so cheap this time of year. $1.48 bough me four zucchinis. Not bad. So I bought a few and took them home to fix dinner. My husband and son weren't home so I knew I could get away with it. They aren't big fans of zucchini and certainly wouldn't consider it worthy of an entire meal. I, on the other hand, could eat zucchini all day.
I sauteed a batch with onions and tomatoes and a bit of butter, salt, and pepper. Top it off with some cheap canned parmesan and it's good to go! If you're wondering why I took a picture of this dish AND the dirty pan, it's to show proof that I actually did cook.
The dish with onions and tomato was delicious, but as I was eating it I came to a conclusion: zucchini needs no companion. So I cooked up another batch with just butter and salt and pepper! Seriously, zucchini just has so much flavor all on it's own. I love it love it love it. And did you know it microwaves pretty well? I know that sounds blasphemous to those real cooks out there, but I've found it challenging to eat my recommended portion of veggies and when you work in an office all day sometimes you have to compromise. Pop some sliced zucchini in the microwave with italian dressing or butter and parmesan and you have yourself a delicious serving of good 'ole greens. Nummy!
I sauteed a batch with onions and tomatoes and a bit of butter, salt, and pepper. Top it off with some cheap canned parmesan and it's good to go! If you're wondering why I took a picture of this dish AND the dirty pan, it's to show proof that I actually did cook.The dish with onions and tomato was delicious, but as I was eating it I came to a conclusion: zucchini needs no companion. So I cooked up another batch with just butter and salt and pepper! Seriously, zucchini just has so much flavor all on it's own. I love it love it love it. And did you know it microwaves pretty well? I know that sounds blasphemous to those real cooks out there, but I've found it challenging to eat my recommended portion of veggies and when you work in an office all day sometimes you have to compromise. Pop some sliced zucchini in the microwave with italian dressing or butter and parmesan and you have yourself a delicious serving of good 'ole greens. Nummy!
Monday, August 31, 2009
Mac and Cheese - pretty darn good
My mom would make the most delicious mac and cheese. My kids used to love going to her house on holidays if only to have the mac and cheese. Especially Brett, because he used to be a picky eater and the mac and cheese was something that he would eat. I used to watch her make it and it wasn't very complicated, macaroni, butter, milk, chunks of cheese - bake for at least one hour at 350.
Well, I like to try different variations of the recipe. So today I used grated Jarlsberg and colby cheeses and a little yogurt cheese, along with the milk and butter. Baked about an hour and then I put finely grated bread crumbs mixed with a little melted butter and some parmesan cheese on top and baked a little longer.
I should have taken the picture before Dave and I dug into it, but I didn't think of the blog until later in the evening. It turned out pretty tasty, though.
Thursday, August 27, 2009
Ravioli
My mom is in town all week for a visit. She lives in Oklahoma...so far away! So, I am glad she was able to come back and get to know her new little granddaughter for a while.
Well, my brother had plans to come down for dinner last night. My mom and I couldn't decide on what to make, so we asked Brett what he wanted.
He said "Ricotta stuffed Ravioli with a Tomato Basil Sauce." And of course, I said "sure!". I am always down for something new and I love to experiment.
I checked and I had pretty much everything needed except for some tomatoes and the cheese.
First step was to make the ravioli. I used a basic pasta recipe. Flour, eggs, and a pinch of salt. My dough was a bit tough...so I will have to work the recipe and technique, but it was fun.
I don't have a pasta maker, so I just used a regular rolling pin and did my best. I tried to get it as thin as I could.
It didn't take too long to get all the ravioli's formed. It was a bit relaxing as well. Well...it would have been relaxing if that was the only thing I was doing, but as usual....there was kids running around, crying, and doing what they do best.
The filling, I kept simple. Ricotta, mozzarella, and salt and pepper. I also added a little egg.
The sauce...again was simple. I sauteed some onions and garlic and added a can of crushed tomatoes. I simmered it for a while. I seasoned it with salt and pepper and some fresh purple basil. I wish I had a bit more basil...but that is what I had left on my back porch.;)
So, in the end. The ravioli was a tad tough. Due to my lack of technique in pasta making...and the fact that it needed to be a bit more thin. But, the taste was great and I could set aside the thickness of the ravioli and still enjoy. The sauce was simple and not overpowering. And when you got a bite with the basil in it, it gave a wonderful fragrance to the dish.
I always seem to forget how much I enjoy fresh pasta. And how easy it is to make. It can be a bit time consuming, but well worth it. I do have an attachment on my kitchen aide that I can make fettuccine and spaghetti. I haven't used it in a while. I think a few more fresh pasta dishes are in my near future. Fresh pasta also freezes well and cooks up fast!
Well, my brother had plans to come down for dinner last night. My mom and I couldn't decide on what to make, so we asked Brett what he wanted.
He said "Ricotta stuffed Ravioli with a Tomato Basil Sauce." And of course, I said "sure!". I am always down for something new and I love to experiment.
I checked and I had pretty much everything needed except for some tomatoes and the cheese.
First step was to make the ravioli. I used a basic pasta recipe. Flour, eggs, and a pinch of salt. My dough was a bit tough...so I will have to work the recipe and technique, but it was fun.
I don't have a pasta maker, so I just used a regular rolling pin and did my best. I tried to get it as thin as I could.
It didn't take too long to get all the ravioli's formed. It was a bit relaxing as well. Well...it would have been relaxing if that was the only thing I was doing, but as usual....there was kids running around, crying, and doing what they do best.
The filling, I kept simple. Ricotta, mozzarella, and salt and pepper. I also added a little egg.
The sauce...again was simple. I sauteed some onions and garlic and added a can of crushed tomatoes. I simmered it for a while. I seasoned it with salt and pepper and some fresh purple basil. I wish I had a bit more basil...but that is what I had left on my back porch.;)
So, in the end. The ravioli was a tad tough. Due to my lack of technique in pasta making...and the fact that it needed to be a bit more thin. But, the taste was great and I could set aside the thickness of the ravioli and still enjoy. The sauce was simple and not overpowering. And when you got a bite with the basil in it, it gave a wonderful fragrance to the dish.
I always seem to forget how much I enjoy fresh pasta. And how easy it is to make. It can be a bit time consuming, but well worth it. I do have an attachment on my kitchen aide that I can make fettuccine and spaghetti. I haven't used it in a while. I think a few more fresh pasta dishes are in my near future. Fresh pasta also freezes well and cooks up fast!Wednesday, August 26, 2009
Enormous Cream Puff au Chocolat
I had my eye on a recipe for a while, and I was pretty much one ingredient short. Heavy Cream. It isn't something I keep on hand, but really I should. I am certain I would get a lot of use out of it, if I did.
This recipe is a basically one giant cream puff, similar to the little freezer guys you can buy...but sooo much better. But, I am getting ahead of myself.
First step is to make a Choux Pastry. This is a very basic old school recipe. It consists of butter, flour, and eggs and it makes a light, airy pastry.
I made the pate-a-choux and piped it out on to a floured sheet pan. This was more difficult than it should have been due to a rip in one of my piping bags. Well, a move to a different piping bag and a big mess later...I did get a nice ring of choux pastry. I topped it with a little egg wash and popped it in the oven at 450. I baked it until it had risen and gotten nice and golden. I gradually brought the temp down and baked it for a bit longer. I also poked some holes in the crust once it had risen, in order to let some steam out. The goal is to dry the pastry out a bit.
The chocolate sauce. Made with corn syrup, cocoa, dark chocolate, sugar, butter and cream. Very good!
After the pastry came out of the oven, I split it in half and scooped out the middle dough. I put the pastry back in the oven for a few minutes to dry it even more.
I whipped up some heavy cream with some sugar and I was ready to assemble!
This dessert was rich and decadent, but it was also light and sweet. I loved the balance. I could have licked the plate clean!
This recipe is a basically one giant cream puff, similar to the little freezer guys you can buy...but sooo much better. But, I am getting ahead of myself.
First step is to make a Choux Pastry. This is a very basic old school recipe. It consists of butter, flour, and eggs and it makes a light, airy pastry.
I made the pate-a-choux and piped it out on to a floured sheet pan. This was more difficult than it should have been due to a rip in one of my piping bags. Well, a move to a different piping bag and a big mess later...I did get a nice ring of choux pastry. I topped it with a little egg wash and popped it in the oven at 450. I baked it until it had risen and gotten nice and golden. I gradually brought the temp down and baked it for a bit longer. I also poked some holes in the crust once it had risen, in order to let some steam out. The goal is to dry the pastry out a bit.
The chocolate sauce. Made with corn syrup, cocoa, dark chocolate, sugar, butter and cream. Very good!
After the pastry came out of the oven, I split it in half and scooped out the middle dough. I put the pastry back in the oven for a few minutes to dry it even more.
I whipped up some heavy cream with some sugar and I was ready to assemble!This dessert was rich and decadent, but it was also light and sweet. I loved the balance. I could have licked the plate clean!
There is another variation with a custard filling. Maybe I will try that next time. Thanks Julia!!
Leftovers redone
I have so many leftovers in my refrigerator right now. I almost have too many to eat in a timely manner. I am not sure how it happened...we ate a lot of food, there was still just a lot left. And everyone knows that leftovers get less and less appetizing ...really fast.
Well, one of the items was spaghetti and meatballs. I had frozen a batch of meatballs with some red sauce before I gave birth to my third child. We pulled them out the other day and added them to some pasta. Well, the flavor was lacking. I am not sure why. Maybe I didn't season the meatballs enough before freezing. Or maybe the freezer just sucked out all that good flavor. Either way...they were just mediocre.
Yesterday I decided to make up the rest for dinner. I had some fresh veggies, so I sauteed up some onions, green peppers, zucchini, and tomatoes. I added a little extra tomato sauce to moisten everything up a bit more.
Here are the kids waiting for dinner... it usually entails Aydan whining, crying, and pulling on my leg.
I heated up the spaghetti separately and threw it all together.
I must say it turned out pretty good. Oh, and I added some fresh basil that I got from my planter on the back porch. It added a tad of depth to the dish.
So, I successfully turned some ordinary meatballs into something much more tasty. It helps that I just love fresh veggies. I could eat those up all day!
Well, one of the items was spaghetti and meatballs. I had frozen a batch of meatballs with some red sauce before I gave birth to my third child. We pulled them out the other day and added them to some pasta. Well, the flavor was lacking. I am not sure why. Maybe I didn't season the meatballs enough before freezing. Or maybe the freezer just sucked out all that good flavor. Either way...they were just mediocre.
Yesterday I decided to make up the rest for dinner. I had some fresh veggies, so I sauteed up some onions, green peppers, zucchini, and tomatoes. I added a little extra tomato sauce to moisten everything up a bit more.
Here are the kids waiting for dinner... it usually entails Aydan whining, crying, and pulling on my leg.
I heated up the spaghetti separately and threw it all together.
I must say it turned out pretty good. Oh, and I added some fresh basil that I got from my planter on the back porch. It added a tad of depth to the dish.So, I successfully turned some ordinary meatballs into something much more tasty. It helps that I just love fresh veggies. I could eat those up all day!
Monday, August 24, 2009
Bread and sandwiches
For months now I've just been going through the motions with my lunch-time fare. Maybe a sandwich with some packaged store-brand deli turkey on el-cheapo wheat bread. Depending on how excited I might be about eating that sad sandwich on that particular day I might put some mayo or cheese in there. Maybe not though. To be honest the above is a fairly standard lunch "filler," and hard to get interested in. It fills a void pleasantly and that's about it.
Just the other night I discovered that my local grocery's deli sold it's day-old bread at a marked discount. If you're like me, you wander the areas between the fruits and veggies and the bakery area for just a little while hoping something grabs your interest. On this particular occasion I decided to pick up a day-old loaf of sourdough bread. Uncut, just a beautiful rotunda of crusty goodness.
After slicing out a heel piece and covering it in butter and making it disappear, I was able to slice out some nice sandwich-sized peices. Throwing them into a toaster oven for just a couple minutes added quite a bit more than I would have thought! I used the same old packaged sliced turkey, but added some mustard and lettuce and swiss and tomato... and suddenly I had a beautiful, exciting sandwich.
I will also say that the bread works quite well at grilled cheese, but is a bit odd when attempting french toast. It can't do everything. What's the lesson behind all this? Well, factory bread is often cheap and utilitarian and that is a boon. But for 50 cents more you can have something that really makes you want to eat it. Make the loaf yourself if you have the gumption, but a nice crusty chunk of goodness is the perfect thing to keep to make lunch exciting.
Just the other night I discovered that my local grocery's deli sold it's day-old bread at a marked discount. If you're like me, you wander the areas between the fruits and veggies and the bakery area for just a little while hoping something grabs your interest. On this particular occasion I decided to pick up a day-old loaf of sourdough bread. Uncut, just a beautiful rotunda of crusty goodness.
After slicing out a heel piece and covering it in butter and making it disappear, I was able to slice out some nice sandwich-sized peices. Throwing them into a toaster oven for just a couple minutes added quite a bit more than I would have thought! I used the same old packaged sliced turkey, but added some mustard and lettuce and swiss and tomato... and suddenly I had a beautiful, exciting sandwich.
I will also say that the bread works quite well at grilled cheese, but is a bit odd when attempting french toast. It can't do everything. What's the lesson behind all this? Well, factory bread is often cheap and utilitarian and that is a boon. But for 50 cents more you can have something that really makes you want to eat it. Make the loaf yourself if you have the gumption, but a nice crusty chunk of goodness is the perfect thing to keep to make lunch exciting.
The Introduction Post
We celebrated my husband's 32nd birthday yesterday. We didn't have a big huge grand event, but of course there was food involved. The day before his birthday, I had to ask "what do you want to eat on your birthday?" Because...as we all know...your birthday isn't about what you get, how many presents, etc. It is about how well you eat on your birthday. You must eat well, and it better be food you really enjoy.
Well, we had plans of having quite a bit of family around so we opted for some easy comfort food. Which works out well, because my husband digs a lot of comfort food. I made my sloppy joes and baked beans. And of course we had chips to scoop up the rest of the sloppy goodness.
I have a recipe for sloppy joes that I have been making for a while. I got it from a friend of mine, and I have never gone back to manwich....and to be honest, I can't even tell you what manwich tastes like anymore. I'm not even sure how to spell it. The beans recipe came from the same friend and it is just as popular as the joes. It is simple...northern beans, sugar, ketchup, onions and bacon. It doesn't get more simple, but I have found the key thing...is to make sure you get good color on the onions and bacon. That really sets the flavor off. Mark was happy with the meal and was well satisfied.
Dessert - he told me just to make some lemon cake and my usual frosting. I kept probing him for other ideas. "Don't you want something a little different?" "creme brulee?" "chocolate lava cakes?" He shrugged me off..."no, just the cake is fine". I could tell that he didn't want to put me out. And I had to let him know that I wanted to make something different. Cake has been done. I was feeling a bit adventurous...and wanted something that we don't usually have. He was glad to hear that and opted for the lava cake. After all...he had been hinting about it for quite some time.
I made a triple batch and we went through a lot of them. I made them in muffin cups, so they were just small size. Aydan really liked the cake, as you can see from the picture above. We topped the chocolaty goodness cakes with some freshly whipped cream. Which is a must!
The Case For Thin Burgers
*Forget the glossy cookbook pictures, with pictures of 1 lb. chunks of ground beef on a bun, they call 'burgers.' Nice to look at, but if you've ever sunk your teeth into one of those monstrosities, you'd face the reality that what looks good.... isn't. A burger is about BALANCE, people. Its the meat plus the toppings and bun. They work TOGETHER. When one component hogs all the taste buds, it is a dictatorship, not a democracy. Further, the outside of the patty has different flavor components than the inside, because of browning and searing. And frankly, more 'outside' wins out over more 'inside.'
*The answer to this photographic dilemma is thin burgers, and if you feel you really require more dead cow meat in a burger, just put a couple thin burgers together (more outside surface), and you'll still be better off than a big, single patty.
*Regardless of your opinion of McDonald's, those thin little burgers have more going for them than cost effectiveness. Thin gives more balance, and a erto, a better burger. 80 gazillion people can attest to that.
*'Where do I start, you might ask'? First of all, get some good ground beef, even if you have to grind it yourself. Fresh is best. Avoid WAL-MART. Its a mystery what they do to their beef, but I expect Congressional hearings to commence any day now. Having said that, feel free to head to SAM'S CLUB which has excellent beef at great prices, and they turn it over fast. Same company, different beef standards, I don't get it. But there it is. Your local grocery could be a winner or a loser, so test it out.
*How to get them thin? Well, Iused to use a taco press, but I've resorted to getting the beef to room temperature, and using your hands, keep mashing it and turning it. HOLES ARE GOOD. Wet hands help the process, and reduce the stickiness of the meat. It should be loose as a goose, so just flop it into the pan where it will be safe. Mash out thick spots a bit. Turn on the medium heat, and take it from there. As it fries, it will firm up, and it will cook fast! Leave it longer, if you like a little burn. Don't forget the cheese on the flip side. If your beef is good, just a little salt and pepper is all you need.
*If its BAD meat (aka Wal-Mart) , I suggest adding powdered onion, garlic, Old Bay seasoning, worcestershire sauce or A-1, and some chili powder. Then when its fried up, promptly serve it to your dog, who will love you for life, or until the chili powder hits him. But don't serve it to anyone you like.
*If your ground beef happens to be chilled, just mash it good into the cold pan, and then bring it to the heat. Sure it will be raggedy, but it will be authentic, and you will love it.
*Toppings and bun structure will be handled thru a future blog.
*Finally, if after trying thin, you still prefer thick, have the honesty to call it what it is: meat loaf on a bun. I have opinions, and I'm not afraid to use them. That is all.
**Jerry**
*The answer to this photographic dilemma is thin burgers, and if you feel you really require more dead cow meat in a burger, just put a couple thin burgers together (more outside surface), and you'll still be better off than a big, single patty.
*Regardless of your opinion of McDonald's, those thin little burgers have more going for them than cost effectiveness. Thin gives more balance, and a erto, a better burger. 80 gazillion people can attest to that.
*'Where do I start, you might ask'? First of all, get some good ground beef, even if you have to grind it yourself. Fresh is best. Avoid WAL-MART. Its a mystery what they do to their beef, but I expect Congressional hearings to commence any day now. Having said that, feel free to head to SAM'S CLUB which has excellent beef at great prices, and they turn it over fast. Same company, different beef standards, I don't get it. But there it is. Your local grocery could be a winner or a loser, so test it out.
*How to get them thin? Well, Iused to use a taco press, but I've resorted to getting the beef to room temperature, and using your hands, keep mashing it and turning it. HOLES ARE GOOD. Wet hands help the process, and reduce the stickiness of the meat. It should be loose as a goose, so just flop it into the pan where it will be safe. Mash out thick spots a bit. Turn on the medium heat, and take it from there. As it fries, it will firm up, and it will cook fast! Leave it longer, if you like a little burn. Don't forget the cheese on the flip side. If your beef is good, just a little salt and pepper is all you need.
*If its BAD meat (aka Wal-Mart) , I suggest adding powdered onion, garlic, Old Bay seasoning, worcestershire sauce or A-1, and some chili powder. Then when its fried up, promptly serve it to your dog, who will love you for life, or until the chili powder hits him. But don't serve it to anyone you like.
*If your ground beef happens to be chilled, just mash it good into the cold pan, and then bring it to the heat. Sure it will be raggedy, but it will be authentic, and you will love it.
*Toppings and bun structure will be handled thru a future blog.
*Finally, if after trying thin, you still prefer thick, have the honesty to call it what it is: meat loaf on a bun. I have opinions, and I'm not afraid to use them. That is all.
**Jerry**
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