munchmemory Posted May 21, 2020 Author Share Posted May 21, 2020 5 hours ago, PS17 said: Whipped up some orzos with dill (lots of dill), feta, cucumber, scallion, onion, parsley, lemon, EVOO. Paired with a zesty New Zealand Sauvignon Blanc. Nice pairing with that crisp sauvignon blanc. 1 1 Quote Link to comment Share on other sites More sharing options...
SAM SAM HE'S OUR MAN Posted May 22, 2020 Share Posted May 22, 2020 3 Quote Link to comment Share on other sites More sharing options...
SAM SAM HE'S OUR MAN Posted May 22, 2020 Share Posted May 22, 2020 1 Quote Link to comment Share on other sites More sharing options...
Tezza Posted May 25, 2020 Share Posted May 25, 2020 Looking for advice on how to keep a juicey Lucy style burger together. I seasoned the meat and put the mince into a ball and padded out two flat round shapes, I out a little bit of cheddar cheese and mozzarella in the middle and then took the 2nd part of mince to cover it. I slowly went around the edges and moved the mince around to seal the party though when putting the patty on the pan I noticed the two layers of meat either side of the cheese started to come apart. ...is there a trick to ensure that they are sealed tight and won't separate when heat is applied. Quote Link to comment Share on other sites More sharing options...
SAM SAM HE'S OUR MAN Posted May 25, 2020 Share Posted May 25, 2020 11 hours ago, Tezza said: Looking for advice on how to keep a juicey Lucy style burger together. I seasoned the meat and put the mince into a ball and padded out two flat round shapes, I out a little bit of cheddar cheese and mozzarella in the middle and then took the 2nd part of mince to cover it. I slowly went around the edges and moved the mince around to seal the party though when putting the patty on the pan I noticed the two layers of meat either side of the cheese started to come apart. ...is there a trick to ensure that they are sealed tight and won't separate when heat is applied. Quote Link to comment Share on other sites More sharing options...
SAM SAM HE'S OUR MAN Posted May 26, 2020 Share Posted May 26, 2020 1 Quote Link to comment Share on other sites More sharing options...
munchmemory Posted May 26, 2020 Author Share Posted May 26, 2020 On 5/24/2020 at 8:11 PM, Tezza said: Looking for advice on how to keep a juicey Lucy style burger together. I seasoned the meat and put the mince into a ball and padded out two flat round shapes, I out a little bit of cheddar cheese and mozzarella in the middle and then took the 2nd part of mince to cover it. I slowly went around the edges and moved the mince around to seal the party though when putting the patty on the pan I noticed the two layers of meat either side of the cheese started to come apart. ...is there a trick to ensure that they are sealed tight and won't separate when heat is applied. Only thing I can think of is you over stuffed the patty. Sealing the edges well (which it sounds like you did) should not separate or leak. Maybe put the patties into the fridge for a bit to cool the meat and allow it to hold together better. 1 Quote Link to comment Share on other sites More sharing options...
Tezza Posted May 26, 2020 Share Posted May 26, 2020 3 hours ago, munchmemory said: Only thing I can think of is you over stuffed the patty. Sealing the edges well (which it sounds like you did) should not separate or leak. Maybe put the patties into the fridge for a bit to cool the meat and allow it to hold together better. Sounds good! I have some small cuts of beef for a stew but was thinking of doing a dish in the crock-pot! I was thinking of placing the meat in a bowl with a little bit of olive oil, then putting on some salt, pepper, garlic & onion powder and then some McCormick's steak seasoning then sprinkle a little flour (I heard that holds the flavor well) then refrigerating over night. My plan was to add that to a crock-pot with some sliced onions and cook on low to serve with veggies? Any input on what you would do different or to accompany the meal? 1 Quote Link to comment Share on other sites More sharing options...
Rangers9 Posted May 26, 2020 Share Posted May 26, 2020 You can buy pizza crusts at Trader Joe’s and make your own pizzas. These are not bad. We did a curbside pickup at Dominos the other day but my daughter who did all the work (except pay) said this location was disorganized and she had to wait a long time for our pizza and their pizzas are not that big. But I’ve always been a big frozen pizza fan. And to me this is the best Covid option. Put on your toppings bake a couple of them cheaper, easier, safer and I like them. Cali Pizza Kitchen frozen pies are pretty good. Quote Link to comment Share on other sites More sharing options...
munchmemory Posted May 26, 2020 Author Share Posted May 26, 2020 19 minutes ago, Tezza said: Sounds good! I have some small cuts of beef for a stew but was thinking of doing a dish in the crock-pot! I was thinking of placing the meat in a bowl with a little bit of olive oil, then putting on some salt, pepper, garlic & onion powder and then some McCormick's steak seasoning then sprinkle a little flour (I heard that holds the flavor well) then refrigerating over night. My plan was to add that to a crock-pot with some sliced onions and cook on low to serve with veggies? Any input on what you would do different or to accompany the meal? I'm the wrong guy to ask about slow cookers like crock-pots. Sorry. Have never used one. As for the marinade: Unless it's a rub, I prefer to use real garlic and onion rather than dried. But that's just a personal preference. What you're doing is perfectly fine. Also, I'm really big on using fresh herbs, so might suggest adding some whole or chopped rosemary or thyme (maybe both). Maybe even some dry red wine. Great that you did not incorporate an acid, which can start to breakdown the meat over time. You might try a bit of orange zest which works well with beef. But with what you wrote, might be smarter to omit it. Finally, watch your salt. Not too much. You can always add a bit more before cooking. Another option instead of salt could be to use a bit of soy sauce or tamari. Hope this helps. Good luck with your dish. 1 Quote Link to comment Share on other sites More sharing options...
Tezza Posted May 26, 2020 Share Posted May 26, 2020 59 minutes ago, munchmemory said: I'm the wrong guy to ask about slow cookers like crock-pots. Sorry. Have never used one. As for the marinade: Unless it's a rub, I prefer to use real garlic and onion rather than dried. But that's just a personal preference. What you're doing is perfectly fine. Also, I'm really big on using fresh herbs, so might suggest adding some whole or chopped rosemary or thyme (maybe both). Maybe even some dry red wine. Great that you did not incorporate an acid, which can start to breakdown the meat over time. You might try a bit of orange zest which works well with beef. But with what you wrote, might be smarter to omit it. Finally, watch your salt. Not too much. You can always add a bit more before cooking. Another option instead of salt could be to use a bit of soy sauce or tamari. Hope this helps. Good luck with your dish. Fantastic post! I did forget to mention I was going to use a low sodium soy-sauce, I was contemplating adding sliced onions whilst I leave it to marinate over night though my concern was that the onions would go pinkish whilst being left in a dry marinade. I added everything I mentioned and the flour at the end was great because it helps add a thickness to the rub and keeps all the flavors intact to the meat. The plan is to slice an onion or two, pour a little bit of olive oil at the bottom of the crockpot and then add some onions, place the meat on top and then some more onion slices to cover the top of the meat, cook on low for about 3-4 hours and it should be good! My plan was to serve with veggies and brown rice but my wife is opting for mashed potatoes and green beans which sounds just as good! 1 Quote Link to comment Share on other sites More sharing options...
SAM SAM HE'S OUR MAN Posted May 26, 2020 Share Posted May 26, 2020 You can buy envelopes with slow cocker seasonings for beef stew ; just add meat and veggies ; BUEN APETITO . 1 Quote Link to comment Share on other sites More sharing options...
Tezza Posted May 27, 2020 Share Posted May 27, 2020 First time making a beef stew and it came out pretty good! Served with garlic & butter mash and seasoned green beans. 1 1 Quote Link to comment Share on other sites More sharing options...
munchmemory Posted May 28, 2020 Author Share Posted May 28, 2020 13 hours ago, Tezza said: First time making a beef stew and it came out pretty good! Served with garlic & butter mash and seasoned green beans. The cherry is popped. Nice work. Quote Link to comment Share on other sites More sharing options...
Tezza Posted May 28, 2020 Share Posted May 28, 2020 6 hours ago, munchmemory said: The cherry is popped. Nice work. Cheers, it tastes a lot better than it looks ...I added some corn starch and warm water which had some seasoning in it to thicken it up at the end. I used the McCormick's spicy steak seasoning and it gave it a really nice spicy/peppery taste. Quote Link to comment Share on other sites More sharing options...
Titan24 Posted May 29, 2020 Share Posted May 29, 2020 Just went to clinic was curious had some weird symptoms been working etc came up positive for antibodies Quote Link to comment Share on other sites More sharing options...
munchmemory Posted May 29, 2020 Author Share Posted May 29, 2020 11 hours ago, Titan24 said: Just went to clinic was curious had some weird symptoms been working etc came up positive for antibodies They offer any snacks or liquid refreshment? Quote Link to comment Share on other sites More sharing options...
munchmemory Posted May 31, 2020 Author Share Posted May 31, 2020 Just took out a nectarine crumble for dessert later. Baked ziti (minus mozzarella) now in the oven. Made a tomato sauce with sausage earlier which smells so good baking into the ziti. Quote Link to comment Share on other sites More sharing options...
SAM SAM HE'S OUR MAN Posted June 24, 2020 Share Posted June 24, 2020 1 Quote Link to comment Share on other sites More sharing options...
Beerfish Posted June 25, 2020 Share Posted June 25, 2020 1 Quote Link to comment Share on other sites More sharing options...
Beerfish Posted June 25, 2020 Share Posted June 25, 2020 Quote Link to comment Share on other sites More sharing options...
Integrity28 Posted June 26, 2020 Share Posted June 26, 2020 Moved my family into the lake house. Night one... lobster dinner. 2 Quote Link to comment Share on other sites More sharing options...
SAM SAM HE'S OUR MAN Posted July 27, 2020 Share Posted July 27, 2020 Quote Link to comment Share on other sites More sharing options...
SAM SAM HE'S OUR MAN Posted October 8, 2020 Share Posted October 8, 2020 Quote Link to comment Share on other sites More sharing options...
Nolder Posted November 22, 2020 Share Posted November 22, 2020 I made the second recipe in this video: Cheesy Jalapeno chicken with bacon. Turned out perfect. Quote Link to comment Share on other sites More sharing options...
SAM SAM HE'S OUR MAN Posted November 22, 2020 Share Posted November 22, 2020 Good cold brew coffee nautilusroasting.com Quote Link to comment Share on other sites More sharing options...
Nolder Posted July 30, 2023 Share Posted July 30, 2023 Covid is long gone/irrelevant but I didn’t know where else to put this. I made some Swedish Meatballs tonight for dinner. They were….alright. Everything was almost perfect but I didn’t measure the sour cream I put into the gravy and instead of a savory sauce for the meatballs I ended up with a sour cream sauce that made my lips pucker. Still edible but just wasn’t as good as it could have been. My fault, I thought I could eyeball it and instead I messed it up. Still kinda proud of what I made regardless though lol. 1 Quote Link to comment Share on other sites More sharing options...
SAM SAM HE'S OUR MAN Posted August 1, 2023 Share Posted August 1, 2023 On 7/29/2023 at 9:27 PM, Nolder said: Covid is long gone/irrelevant but I didn’t know where else to put this. I made some Swedish Meatballs tonight for dinner. They were….alright. Everything was almost perfect but I didn’t measure the sour cream I put into the gravy and instead of a savory sauce for the meatballs I ended up with a sour cream sauce that made my lips pucker. Still edible but just wasn’t as good as it could have been. My fault, I thought I could eyeball it and instead I messed it up. Still kinda proud of what I made regardless though lol. 2 Quote Link to comment Share on other sites More sharing options...
SAM SAM HE'S OUR MAN Posted August 7, 2023 Share Posted August 7, 2023 Posted July 24 https://www.rachaelrayshow.com/recipe/14799_Nick_Mangold_CBC_Chorizo_Bacon_Chili Quote Link to comment Share on other sites More sharing options...
SAM SAM HE'S OUR MAN Posted August 26, 2023 Share Posted August 26, 2023 1 1 Quote Link to comment Share on other sites More sharing options...
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