Got you down. Just need to get back to my laptop. Too hard to format on the phone.

Gonna have to disagree. If not exactly idiotic, it's stunningly ignorant.

yep I've seen most of her videos. I have a slight crush on her.

Lmao. Yeah you aren't the first to do that. It's a cheeseburger not meat loaf. This reminds me of the buzzfeed tasty Instagram commenters. In the video they'll season a burger with just salt and pepper and an the comments are "uggghhhh season your food!" "So plain" "ever hear of seasonings?" "where's the adobo?"


After reading all these comments I'm thinking to myself "waaaat"? Lmao.

Haha. ****shrug**** If people don't cook much they tend to think really simple things are a lot more complicated than they really are. Not a big deal

idk i do my burgers that way and i think they come out juicier with things inside readding moisture. a fine dice on onion, s+p, ketchup, worcestershire, small diced cheese. depending on what you are going for, you can make a good mexican with seasoning and super fine jalepeno, asian with soy garlic etc.

not that i mind a straight meat and cheeseburger, but i also dont mind 20 more minutes of prep for something i think comes out better. and a critique of the above pic, while i know you shouldnt overwork the beef, that looks under formed and unless you hard hard sear, i see it falling apart too easily

Yeah WTF didn’t we just have a almost a whole page on how to boil an egg.

I picked up a Baking Steel this week, primarily for the purpose of improving my game with my number one vice: Pizza.

Tonight was the first chance to put it into action. Made the 72 hour dough from the Baking Steel website earlier this week, kept everything else super simple with a little sauce, Boar's Head pepperoni and the end of a bag of shredded italian cheese.



It's not beautiful since it was a first go and I was absolutely winging it, but taste wise it delivered. Crust was flavorful and crisped up nicely on the steel. Impressed with how much lift it had considering there is very little yeast - next time I need to stretch it out better.

Anyway, I've got a couple more dough balls, so I get to give it another shot tomorrow.

Doing all of that is fine if anyone wants to but the commenters not realizing that salt and pepper is perfectly standard and doesn't at all equate to being under seasoned is kind of funny. That's all.

As far as my patty forming, they held up just fine imo. They didn't fall apart at all.

https://www.metalsdepot.com/steel-products/steel-plate

You can also find a variety of knockoffs at various price points on Amazon.

ive made a good several thousand + pizzas and a good dough is number 1 key part. the one you made looks kinda more like a bowl? big crust and thinner center? usually if you get it basically flat, the crust will rise while the topped part will just cook underneath. theres also 1001 ways to stretch a ball, all that just take a bit of practice.

im guessing the idea is to preheat the steel so that it mimics a brick oven? so like 500f then cook 10-12 min?

oh no, i agree, 90% of what i cook is s+p and usually evoo. i just go with a heavier hand than any recipe would recommend. didnt realize that was also you i was referring to, but with a form like that i could see someone going too low heat or too early flip and having some strips stick to whatever surface.

The picture makes it look worse than it was. The edge closest to the camera was definitely a lot thicker than I would like, the rest of the edges were only a little too thick. The middle was stretched perfectly, I just didn't get the edges thin enough. I worked at a pizza place a zillion years ago but haven't stretched a crust in years.

Yup.

I would consider omitting onions, which just add another sweet element to the squash and adding more salt than you would think. Acorn sqash, butternut squash, and pumpkin need a fair bit of salt to not be cloying.

squash ravioli

Brown butter sage sauce

Never look back

re: burger

gotta mix the salt and pepper into the beef rather than sprinkle on both sides, right?

if you ever get way too tough/cold dough a nice trick is to generously flour the top, fold in half, rolling pin out like half a football, fold into quarters, roll into a circle (when opened), and start from that.

i can make a solid crust tossing or on table but a friend i worked with had all the tricks. behind the back spinning, one finger spinning and such.

Naww, you don't have to. You can I guess but I wouldn't call it necessary.

If you like onions on your burger, check out Kenji's article on Oklahoma style onion burgers:

https://aht.seriouseats.com/2013/06/...n-burgers.html

Catching up on the thread and have to say the burgers, Mexican, and chicken and dumplings all look amazing.

Today is a beautiful day to smoke some pastrami. Going to see what my 15 day cure tastes like.

Home cured pastrami is the freaking best. It launched me on a 10 year charcuterie journey.

Re: burgers,

I think a simple S&P burger with onion and cheese is gorgeous flavors and needs little improvement.

If you want to make a soy garlic Asian burger knock yourself out, it’s a different food though. Like a sausage sandwich almost.

I made a while back Chiang mai chicken patties with sticky rice “buns”

Is that a burger?

Not to be too r/gatekeeping about this but there’s something about a perfect simple beef and onion burger that doesn’t translate to more complicated recipes. There’s absolutely nothing wrong with a lamb burger or veggie burger or wild beef seasonings but it’s fancy play syndrome sometimes.


Anyway, salt only on the outside of the patty after forming. Salting prior to mixing and forming can cause myosin development and make the meat take on a dense, sausagey texture.

I would guess (And I think I'm shooting low) that 80% of the people you know can't make a decent boiled egg without using Google or looking at a recipe.

Home baked rye bread for Reubens tonight.

Yassss! Damn, I think home cured and smoked pastrami is gonna be my next food project.