Smash burgers tonight with my new bacon/burger press on the outside griddle...my technique needs some help (the burger stuck to the smasher). But, they tasted yummy with a great crust...Is that why smash burgers taste so much better than non smushed ones? Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login
To be honest, I have never liked corn tortillas that much. Except for baked and saucy dishes like enchiladas...T
Look awfully F good!!! Combo of things. First is cast iron/griddle. I only use cast iron/griddle for all my red meats- burgers, steaks, fajitas, etc makes them juicier. Second, smashing opens up crevices so juices escape- more maillard reaction, more crust. 1+2= fn yummy.... Did you do 4oz, 3 min, flip, cheese 1 min? You can also do the White Castle thingy with onions and put the buns on top..... ps Cast iron will get you similar crust even without the smash, just liberally salt the outside and let it sit 5-10 min before you put them on the griddle......I also slather my steaks/burgers with ghee before I put them on that way nothing burns and you get a head start on the crust.
I'm going to my hometown tonight. I'll be eating lasagna here: Alfa Greco-Roman Cuisine - Alfa Greco-Roman Cuisine | Delta, BC | Tsawwassen (alfapizza.net) Greek and Italian is a weird combo, but most of the Greek restaurants serve pasta and pizza here. This is a nostalgic eat choice, been eating at that restaurant since it opened in 78.
I hate going to the doctor with a passion. He'll probably send me to the hospital for x-rays, I hate hospitals and even more so with covid. Foot is better, still a little sore.
Can you go to a private clinic or something like a "doc in a box" that might have less traffic? Lamb chops and veggie tots on deck for tonight. Made more of that smoked jalapeño dip. I admit it, I wimped out, and upped the sour cream to jalapeño ratio...T
Max, if foot is swollen, ice it 20 min on and off, ibuprofin 800 mg 4 times a day, and keep off for 3-4 days. Should be good to go or it's broken. Not a doc but my whole family is....does that qualify? They'd just tell me that and to shut up.
That looks seriously good - how did you do the fries - guessing you have a deep fat frier? To prevent the burger from sticking to the smasher, tear off a piece of parchment paper a good bit bigger than the size of the smasher. Then plop the burger on the griddle, place the parchment paper on top, and smash - and walla! No sticking!
yeah, I gotta get some parchment paper... Those were lazy man frozen ore Ida fries. Baked for 18 minutes and voila!
That was like a dissertation in burger crustology! Image Unavailable, Please Login Lamb chops. Not sure why they look so dark in the pic, as they came out perfect. Marinated in lemon juice, herbes de Provence, S & P, cumin...T
Chicken fried chicken sandwich Image Unavailable, Please Login Sent from my iPhone using FerrariChat.com mobile app
I had a giant Costco container of mushrooms, so I sautéed them in garlic and thyme and then finished them with a bit of creme freche, Dijon and balsamic. Then smoked two of Costco’s prime rib caps. Pretty yummy. Image Unavailable, Please Login
Oldster! I think you were done in by auto-correct. That looks good. I've never been brave enough to try lobster at home...T
Roux is one of those "food of love" things - to use Emeril language - that I never had patience for. Post up some pics, Keith! T
