Where my fellow cooks at???

[mac5155]

Cool I'm going to try that out at some point.

[the wicked child]

One thing that sucks about having an apartment is not having a grill... I'd so be into grilling pizza if I did... looks awesome c2i.

[count2infinity]

we're not supposed to have a grill either... whoops.

[Rylan]

seriously, why do i always come into this thread when i am hungry? I then proceed to look at the pictures, realizing the time involved to make these meals and as such I am forced to eat stuff I don't really want...stupid brain.

[mac5155]

Do you make your own dough?

The Pillsbury ones are good in a pinch but not the greatest

[OutofFoil]

I hear that some local pizza shops will sell you a ball of dough...

[columbia]

He's a chemist....so of course

[Shyster]

Does it make me a bad Pens fan to have orange as my favorite color?

Orange is honestly my least favorite color. The dislike predates my hatred of all things Flyers.

[blackjack68]

I eat all the orange M&Ms first to get rid of them first. Then brown and yellows. Saving the reds, blues and greens for last.

[count2infinity]

Do you make your own dough?

The Pillsbury ones are good in a pinch but not the greatest

Yeah, I make my own.

[tifosi77]

Bourdain returns tonight at 9 on CNN.
That's kind of a lousy time slot, but maybe that sort of thing doesn't matter these days.

Myanmar. I liked it. The train looked..... fun.

seriously, why do i always come into this thread when i am hungry? I then proceed to look at the pictures, realizing the time involved to make these meals and as such I am forced to eat stuff I don't really want...stupid brain.

You'd be surprised. The majority of time is usually passive.

[count2infinity]

the pizza literally took maybe 20-30 minutes of actual work. the rest was sit back and wait.

[columbia]

Hugh Acheson is heading my way next Spring....

http://www.atlantamagazine.com/coveredd ... restaurant" onclick="window.open(this.href);return false;

I'm definitely in for the octopus.

[tifosi77]

Unilateral Salmon 120, Blood Orange & Dill Crème Fraîche, Carrot & Ginger Puree


Total time: 45 minutes (including about 25 minutes of active work [prep and plating])

[cheesesteakwithegg]

Myself and a few friends are buying a cow from a butcher here in a few weeks. I will be getting a ton of ground meat out of it, and was thinking of making a bunch of homemade burgers and freezing them. Instead of buying frozen burgers at Sam's or Giant Eagle, I would have my own already made. Has anyone ever done this? I usually add egg, bread crumbs, a bunch of seasonings, and worchester sauce to my homemade burgers and was wondering if they will still taste good frozen.

[count2infinity]

ewww... you're a meatloaf burger maker? nah man. burgers should be meat, salt, pepper and then maybe any sort of seasonings you want to add.

[cheesesteakwithegg]

I dont use a lot of bread crumbs, and I guess I really dont need them. Ive just always added them. I used the egg to help keep the patty together. Though if there is better way to do it, Im all ears. I always thought you needed the egg or the burgers would crumble on the grill.

[shmenguin]

nooooooo....burgers won't crumble without egg. maybe turkey burgers because they're lean, but the fat in beef should keep it all together

[count2infinity]

i've never used egg and mine always stay together pretty well.

[eddysnake]

Anyone have a good recipe for home made BLT pizza?

[Godric]

Burger = Meat. I hate when people put ricotta or egg in them

[shafnutz05]

My burgers are pretty simple. About 1/3 lb, this hamburger seasoning I like, garlic powder, and (my favorite) a packet of the onion soup mix. Little worcestershire too.

Definitely the key is to flatten them as much as possible. The first couple times I made burgers I made them too fat and they would burn on the outside and still be red in the middle. Makes a nice even cook.

Edit: The one issue I have a lot (I use 85/15) meat is flameups. The last time I made burgers the entire bottom of the grill was a raging inferno. Thankfully they turned out ok, but it was like 800 degrees in there.

[tifosi77]

The secret to binding ground meat is salt. Lay the mince out on a sheet tray and apply a generous amount of salt a 3-4 hours before you form it into the desired shape. The salt works on the protein strands and breaks them down a little, drawing out moisture. And when you form the shape (burger patty, loaf, etc) it will tend to hold that shape much better while cooking.

Another tip from Uncle Heston.

[cheesesteakwithegg]

Thanks for the tips everyone. I am going to get rid of the egg, as its pretty apparent I dont need it. What about freezing them? Is it worth making a bunch and freezing them, or am I better off just pulling the meat out of the freezer and making fresh burgers each time I want one?

[shafnutz05]

Thanks for the tips everyone. I am going to get rid of the egg, as its pretty apparent I dont need it. What about freezing them? Is it worth making a bunch and freezing them, or am I better off just pulling the meat out of the freezer and making fresh burgers each time I want one?

The only thing is, I've read not-so-good things about seasoning meat before you freeze it. So you are going to have to season the meat anyway, and the only step you are skipping is making the patty after the fact.