What's For Dinner? | Page 674 | FerrariChat

What's For Dinner?

Discussion in 'Drink, Smoke, and Fine Dining' started by agup48, Apr 7, 2010.

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  1. dustman

    dustman F1 Veteran
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    Russian Tea Cookies (made larger and not round just for fun).
     
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  2. max930

    max930 Two Time F1 World Champ
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    I use the recipe that came with the machine.
     
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  3. Frank_C

    Frank_C F1 Rookie
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    Whistling through the wheat field in Texas
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  4. tomc

    tomc Two Time F1 World Champ

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  5. max930

    max930 Two Time F1 World Champ
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    That's basically the recipe that came with the machine.
     
  6. Streetsurfer

    Streetsurfer Formula Junior

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  7. tomc

    tomc Two Time F1 World Champ

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    Hey Ron!
    Just regular sardines from a tin or kicked up with vinegar or something?
    T
     
  8. Streetsurfer

    Streetsurfer Formula Junior

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    Hi Tom! These are skinned/boned, in olive oil. I did top with half lemon squeezed and tarragon.
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    says central eastern Atlantic Pilchards.
     
  9. vandevanterSH

    vandevanterSH Formula 3
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  10. tomc

    tomc Two Time F1 World Champ

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  11. vandevanterSH

    vandevanterSH Formula 3
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    " Have you tried any of their whole wheat mixes?"
    ****
    I do mostly white, rye and raisin/nut....The wife recently ordered a batch that included honey wheat which I haven't tried yet. (She is trying to expand my bread experience.:>)
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  12. TexasF355F1

    TexasF355F1 Six Time F1 World Champ
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    I learned the other day that you can add a can of sardines under your plants. Top with spent coffee grounds to hide the smell.
     
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  13. tomc

    tomc Two Time F1 World Champ

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    OK. Cool. Those look like the ones that we got at Costco. Thanks...T
     
  14. tomc

    tomc Two Time F1 World Champ

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    I guess as natural fertilizer? You think that'd attract every vermin from miles around!

    T
     
  15. tomc

    tomc Two Time F1 World Champ

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    Oh, ladies, always trying to improve us hubbies! When will they learn, it's hopeless!

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    Storms bearing down on us, so I went with indoor smash burgers. Used butcher paper to flatten and provide easier release.

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    Did them in our Scanpan non-stick, which claims to be able to withstand higher temps than most non-stick cookware.

    Not bad crustification for indoors, especially given that the final marching orders from the boss was "don't set off the smoke alarm!"

    Covered with a guacamole I made from avocado, homemade ancho paste, homemade chili de arbol salsa, and a squirt of lime. And, my new favorite burger topping, crispy fried onions.
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    T
     
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  16. NbyNW

    NbyNW F1 Rookie
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    Never done a smash burger. I’ve always thought of a burger as being thick and juicy.
     
  17. max930

    max930 Two Time F1 World Champ
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    Going to be lazy and get a calzone. Fell asleep and it now almost 6 pm. I'm hungry and they only take 10 minutes to cook.
     
  18. Streetsurfer

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    I use a fish fertilizer and coffee grounds do go in my compost, but I’d try fish in the holes, were I a fisherman...may try some sardines per your comment.
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  19. vandevanterSH

    vandevanterSH Formula 3
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    Another smash burger method...Tortilla press and ziplock bag
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  20. Streetsurfer

    Streetsurfer Formula Junior

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    I think I learned of the smashburger concept from Tom, then would make a large meatball and press it between the Foreman grill, when cooking on it.
     
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  21. PureEuroM3

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    I prefer it over thick and juicy but we all have our preferences. I would advise giving it a shot though!
     
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  22. PureEuroM3

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  23. PureEuroM3

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  24. tomc

    tomc Two Time F1 World Champ

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    I see you subscribe to the @Frank_C theory of big juicy burgers!

    I find as long as your cooking surface is super hot and you don't squeeze on them after the initial throw-down and flip, they stay pretty juicy. It also makes it easier for me to control the doneness level that will satisfy the wife (well done) and myself (medium)...T
     
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  25. tomc

    tomc Two Time F1 World Champ

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    I think I was turned on to it by this thread!

    MIL had an old Foreman grill. Can it get hot enough to get good crust? Ideally, it could work well, if you can get it hot enough, since you're cooking it from both sides.

    T
     

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