Topic: The "A Hamburger Today" Blog

[trapeze]

Where you can find all kinds of secrets about making burgers.


If you look there you can also find the secret to making french fries that are identical to McDonalds.


Also the ultimate test of when to salt and when not to salt beef.


Also custom blending your very own ground beef.


Also all about adding bacon to burgers.


Grass fed vs. grain fed beef lab test.


And the Top Ten Tips For Better Burgers.


Summer is coming. Better study up.

[IronDioPriest]

Nummy. Just fired up the grill for the first time a couple days ago. Went to the grocery store and couldn't decide if I wanted to make burgers or Johnsonville fresh bratwurst, so I got both and let the kids vote. They chose burgers, so I made the brats the next day....

 

[Pandora]

Second time today I saw brats mentioned.  Nom nom.

I believe those babies are coming out of the freezer for tomorrow.

[John Florida]

  I've been told that hanburgers are very very very bad for me so I have to stop at three(w/cheese)

[Damn_Lucky]

Hey guy's don't forget you can grill fish too.

[LadyVirginia]

If you look there you can also find the secret to making french fries that are identical to McDonalds.

By the time I got through the article I could have been to McD's several times.

I read a book once that explained how all the potatoes are precooked in giant vats before freezing.

[John Florida]

If you look there you can also find the secret to making french fries that are identical to McDonalds.

By the time I got through the article I could have been to McD's several times.

I read a book once that explained how all the potatoes are precooked in giant vats before freezing.

 I eat fast food once a year and I don't want to know how to make their fries.If I did that what would be the point in going.

[LadyVirginia]

I eat fast food once a year and I don't want to know how to make their fries.If I did that what would be the point in going.

 

[Pandora]

We had deermeat cheeseburgers for dinner tonight.  Mixed in a little 80/20 ground beef and oooooo, were they good!

[trapeze]

If you look there you can also find the secret to making french fries that are identical to McDonalds.

By the time I got through the article I could have been to McD's several times.

I read a book once that explained how all the potatoes are precooked in giant vats before freezing.

 I eat fast food once a year and I don't want to know how to make their fries.If I did that what would be the point in going.

I thought that was a pretty interesting article. I thought it was pretty cool how he did his research, his investigation.

[charlesoakwood]

I've been working on potato chips, this may help.

[Pandora]

I've been working on potato chips, this may help.

Working on?  Making them yourself?  How's it going?

[charlesoakwood]

This is a salt free environment and potato chips sometimes are irreplaceable.
The store bought salt free leave much to be desired, yuck.  The oil is Canola, fresh hot from frying (the devil made me do it) pork loin cut into chops.
The pork passes on a nice seasoning.

Haven't tried the aforementioned technique. So far important things:

Hot grease
Thin slices
Consistent size (use mandolin) [thickness]
Not satisfied with paper towels to absorb grease. There must be a better way
This technique take too long and the taters absorb too much grease.
mmm they do taste good even if half are soggy.

[Pandora]

Baking them, then?  (Or broil?)  With a pork-fat spritz?

[charlesoakwood]

Remove chops from cast iron skillet then put in sliced potatoes.

I'm looking forward to trying the prep recipe. It's amazing how long it takes to fry a thin slice of potato.

[Pandora]

Remove chops from cast iron skillet then put in sliced potatoes.

I'm looking forward to trying the prep recipe. It's amazing how long it takes to fry a thin slice of potato.

Naw, yer doin' it wrong.  All you got here is fried potatoes when what you say you want is chips.

Maybe try nuking them for a bit, then broiling.

[charlesoakwood]

This is the recipe from traps link:
http://www.seriouseats.com/recipes/2010/05/perfect-french-fries-recipe.html

I'm going to incorporate it into my chip endeavor. 

[John Florida]

If you look there you can also find the secret to making french fries that are identical to McDonalds.

By the time I got through the article I could have been to McD's several times.

I read a book once that explained how all the potatoes are precooked in giant vats before freezing.

 I eat fast food once a year and I don't want to know how to make their fries.If I did that what would be the point in going.

I thought that was a pretty interesting article. I thought it was pretty cool how he did his research, his investigation.

 It is a cool article.Not being critical.

[John Florida]

This is the recipe from traps link:
http://www.seriouseats.com/recipes/2010/05/perfect-french-fries-recipe.html

I'm going to incorporate it into my chip endeavor. 

 I think there was something on the cooking chanel where they cooked them twice. Once was to blanche the chips and let them cool off and then the second time to get the crist on them. IIRC the first time the oil was 350 degrees and the second time the oil was at 400 degrees.

  Boy was I wrong here is the link.
http://www.foodnetwork.com/videos/potato-chips/49362.html

[charlesoakwood]

Thanks, from the video, it seems that my grease was not hot enough.  Need to get a thermometer.  A dime's thickness may be a tad too thick also.