Iamnotachef - Part 5

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Posted on March 23rd, 2010 by iamnotachef

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Notice that this isn't complicated. In fact, it is moronically simple. I am embarrassed that it took me this long to fix my mistakes of a dozen years ago. It doesn't need herbs or spices other than salt and pepper, which really don't count. And the slow, gentle cooking breaks down the meat into a marvelous consistency that is difficult to describe, but easy to enjoy. My next attempt will be duck, but I can't imagine that it will be better than the pork, which was terrific. Regardless, it is a marvelous dish that will impress your friends, wow your boss, and probably improve your sex life.
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Posted on February 23rd, 2010 by iamnotachef

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Posted on February 21st, 2010 by iamnotachef

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Posted on February 8th, 2010 by iamnotachef

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Posted on January 11th, 2010 by iamnotachef

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Posted on December 22nd, 2009 by iamnotachef

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Cooking was simple too. Cast-iron pans are things of beauty, and because I hadn't shoveled the patio, I didn't feel like grilling. What was interesting was the amount of fat left in the pan, Buy Cardizem Without Prescription. I even poured it off before I flipped the burgers. Much of the extra fat from the rich flanken didn't end up in the burgers. I wonder if there is a ratio of meat to fat past which it ends up in the pan. Obviously a 50:50 burger won't remain that fatty after cooking. Buy Cardizem Without Prescription, Perhaps that vaunted 80:20 ratio was arrived at by looking at the yield after cooking and realizing that fattier burgers shrink too much and irritate the customers.

My obfuscation is designed to hide the fact that I have no idea what the ratio was in these burgers, but they tasted great, so I just don't care. Oh, I used Gruyere on my burger, and it balanced the richness of the burger with a nice, salty tang. Almost everyone else chose Cheddar, which is fine, but not terribly exciting. My lovely wife requested goat cheese, a dark horse, but with real possibilities. And, apparently, brioche buns are a required item during blizzards; there were none to be had anywhere, and I didn't feel like baking them, Buy Cardizem Without Prescription. We went with potato rolls, lightly toasted, which were sturdy enough to withstand the juiciness of the meat without being overwhelming.

A nice, simple meal, easy to make, and a pleasure to eat. And in case you think I am being unnecessarily fussy by grinding my own meat, try it once before you criticize. The difference in taste and texture compared to commercial ground beef is stunning, and there is the added benefit of avoiding the possibility of bacterial contamination in those large commercial batches that seem to include beef from most of the world.
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