Who said that even came from an animal?Quote:
Originally Posted by zakelwe
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Who said that even came from an animal?Quote:
Originally Posted by zakelwe
This guy likes his burgers.
http://baburgers.blogspot.com/
Nice selection of different styles and techniques. The ones I thought looked best from just looking at them did not rate that highly in general.
Regards
Andy
I am a big fan of curry. From my experience Sriracha makes for a great curry. Mixed with Coconut milk, curry powder, shredded coconut (strain at end) and a little peanut butter. It's awesome, smooth and sweet to begin with and ends in a very nice warm mouthfeel of heat from the Sriracha.Quote:
Originally Posted by zakelwe
I cant have too much coconut as i'm allergic to it...so for me, although i like Korma, i stick to the hotter stuff in order to avoid the coconut :D
Here's some hotsauce for you
http://www.sweatnspice.com/93-15.htm
16M S units
Ya baby. Respect the red dried peppers. Szechuan fish soup and Szechuan chicken. The Northwestern Chinese don't mess around. Make sure to have plenty of toilet tissue with you lol
Yes! I had 3 of those last night... And a Baconator... and 2 large fries...Quote:
Originally Posted by phelan1777
I love Wendy's.
sri missed your post earlier - yeah proper kebab meat with plenty of habanero yum.Quote:
Originally Posted by Kai Robinson
Nice one just ordered some extreme hot dragons blood :up:Quote:
Originally Posted by wizzard67
Maybe we, as is the XS way, should turn it into a competition. Who can make the biggest burger .. and then who can then eat it :D
Regards
Andy
I was eating some szechuan chicken one time and thought the pepper was a veggie of some type. I waited until it was the last thing on the plate. I ate it and pretty much regretted it. Every body was laughing at me as my face turned red and started to sweat! :down:Quote:
Originally Posted by IanY
Quote:
Originally Posted by zakelwe
$24 for a six pound burger at Denny's Beer Barrel Pub in Pennsylvania.
Eat it in 3 hours and its a free meal.
Of course, there's the 134 pound Absolutely Ridicuous Burger of Michigan.
I would give it a shot, though not eat for like two days before hand.:ROTF:Quote:
Originally Posted by IanY
It'll be great if you have a twin brother. One can hide out in the bathroom while the other eats. Great way to get a satisfying free meal :rofl: :ROTF:Quote:
Originally Posted by phelan1777
And then rush yourself to the emergency room for cardiac arrest :rofl: :ROTF:
Hey... doesn't this burger come with fries? Where are my french fries ?!? :rofl: :ROTF: :rofl:
They are in the roll cause its a potato roll, they figure it would be to much intimidation to have a side of fries, and in comparison they would look like tooth picks.Quote:
Originally Posted by IanY
So we have this monster that has some sort of pickle on a stick on topQuote:
Originally Posted by IanY
http://www.xtremesystems.org/forums/...1&d=1204648987
then we have this
http://www.xtremesystems.org/forums/...1&d=1204649143
which seems to have a 6 pound burger on a stick on top,
The latter cannot be a burger as you cannot eat the rest of it and the burger in one mouthful, it's either a mouthful of mince or a mouthful of bread :(
I'm going to make my own burger this Friday. It won't be that big but I will be attempting to make it all on my own. That means the patty and the bread !
Stay tuned.
Anyone else want to have a cook off?
Regards
Andy
Quote:
Originally Posted by zakelwe
Sure. What are the rules?
I've got about eight pounds of ground beef in my freezer. I may have to call the bakery for a designer sesame seed bun, but that's no big deal.
Excellent! Not sure about rules, I think they can be free and easy as we are really just interested in artistic creative cooking versus how wonderful it tastes in the mouth, rather than cook v cook. It will be a trade off of size v quality and maybe being a bit experimental.Quote:
Originally Posted by IanY
Having said that I'd love to see a picture of your 8 pound ground beef burger. Would you go for 4 2lb layers or 8 1lb layers. What will you wife say or will you then be 200lb of ground beef? :)
I'm thinking 1lb of steak and perhaps not bacon but something else porky. Not too many relishes and extra's, if I am going to attempt this I don't want the extra's taking away from the minced steak. Same for the cheese, I love blue cheese but it may be overpowering for the steak. Don't anyone suggest Cheeze whizz or they get a punch :p:
So 2 gastronaughts in, anyone else?
Regards
Andy
So, are we doing steak or hamburger lol ?Quote:
Originally Posted by zakelwe
Steak is just fine with me. If you are sadistic, I can do a full Porterhouse.... lol
I'm not blowing the full 8 lbs. on a burger rofl...
I'm the cook at home, so the wife will yield :)
Me too, keep them ladies out of the real mans place :DQuote:
Originally Posted by IanY
I'm going to mince the steak to make the patty ( pattie?). I'm not an expert at making burgers so it seems to me that using the best ingredients will cover up blunders by the cook. For instance with steak I can undercook the burger and I know it will still taste great as rare steak is lovely. Of course ecoli is a risk with rare burgers but what the hell.
We are both going to dine fine come Friday evening .. what about anyone else? Come on guys, all these pages of food talk and it appears only me and IanY have the cojones to actually put something on the cooker?
Australia, c'mon, you sheilas, you are supposed to be the king of this sort of stuff ! :rofl:
Regards
Andy
I work 2pm-10pm my time so I will be out of :p.
Just to share a highly unique burger recipe. New York City has a huge Italian community, and I'm sure you guys already know that.
A local joint in Ridgewood, NJ served me what they called "Il Padrino" which is of course "The Godfather" in Italian.
The bread is a toasted panini. The meats are a sirloin burger patty melted with Provolone Piccante cheese, fresh Mozzarella di Bufala Campana, then topped with Proscuitto di Parma, Cappicola-Beretta and Sopressata, and then topped with red roasted peppers, sundried tomatoes, extra virgin olive oil and Aceto Balsamico di Modena.
The elaborate contraption was huge and looked a little weird to me, but it was just simply stunning! Especially when it was accompanied by Chianti Classico.
To any Italians: sorry if I butchered any of the spelling because I'm doing all these from memory... and I'm Chinese, and there ain't very many Chinese folk know a whole lot about Italian cooking.
:rofl:Quote:
Originally Posted by IanY
damn, that sounds good..........dunno what half of that is, but none the less I would try one if I ever make it up that way.
A short pictorial lesson in Italian ham and salami:
http://www.caviarrusse.com/charcuterie.html (specialty deli in Manhattan that's one of my favourites.. check out the Black Sea Beluga caviar)
Parma is in northern Italy, where the best Prosciutto is made. You obviously know their type of cheese as well... Parmigiano Reggiano.. aka Parmesan cheese in crazy American lingo.
You should know what Provolone and fresh mozzarella looks like, and Campagna is a town in Salerno in southern Italy. Piccante just describes the taste of the Provolone - sharp. There is also a mild form of Provolone, just like cheddar cheese.
Aceto Balsamico di Modena is just a refined form of balsamic vinegar that is made in the city of Modena (where Ferraris are made).
Chianti is just a popular form of Italian red wine from Tuscany. Classico designates the Chianti as regular quality. Not ultra classy. Just delicious when drunk as an everyday beverage with family and friends.
How is it when you're sober? :rofl:Quote:
Originally Posted by IanY
Sorry I just couldn't resist.:D
When I'm sober, something more expensive would be better :DQuote:
Originally Posted by dengyong
:ROTF:
Thanks Iany
For the moment, i'll stick to what i can still fit in my mouth....which right now is relegated to water as even soup is a pain in the arse to eat now :(
What's up Kai? Nothing serious I hope?Quote:
Originally Posted by Kai Robinson
Regards
Andy
Sorry to hear that, Kai. Hope your stomach sorts itself out soon. Water is good for you.
Its not his stomach though, its his mouth sores right? Thats really too bad that that happened Kai. :(Quote:
Originally Posted by IanY
Correct...the ulcers went away after 2 weeks...and then they came back, so now i have two apthous ulcers on my tongue and one back on my lower lip by the gumline...its seriously tedious!
That sucks man, i hope it gets better for you. :) ;)Quote:
Originally Posted by Kai Robinson
Ian's Kill-Me-Fast Burger
Lightly toasted bun.. sesame or plain. Mayonnaise slathered on both sides. Optional creamy Dijon mustard. One pound beef patty. Two slices melted sharp Vermont cheddar cheese. Two slices Canadian bacon, or Danish ham. Four slices hickory smoked American bacon. One fried egg, scrambled yolk, 3/4 done. One slice red onion. One slice of vine tomato. Two fist fulls of steak french fries, sauteed with grated parmesan cheese. Shredded bacon bits on top of the french fries. Melted American cheese on top of the french fries.
Vanilla milk shake. Coca Cola or Beer.
Ian's Mexican burger
Lighly toasted bun. Mayonnaise on one side. Sour cream on the other side. One pound beef patty. Melted Monterey Jack or Colby cheese. One slice of red onion. One sliced fresh green Jalapeno pepper, de-seeded (removed if you are a wimp lol). Pico de gallo (chopped tomato onion and chilli). Guacamole (mashed avocado and tomato). More shredded Monterey Jack cheese. Habanero or Pico Paca Jalapeno Mexican hot sauce, or equivalent (Tabasco will do).
On the side, tortilla chips with ground beef, black beans or refried beans, sour cream, more guacamole. Fried plantains. Sangria on the side. After dinner drink of Coffee, mixed with Kahlua, Rum, Tequila, Grand Marnier and cinammon stick (otherwise known as Cafe Diablo... it'll mellow you out lol).
:eek2:
Ian....you're a b*****d, you know that? :D
I'm hungry now. The egg yalk scrambled is a nice touch, I can imagine it so clearly in my mouth right now giving the meat a rich topping.
Good luck with the ulcers Kai.
I'm going to make the patty tomorrow night for my Friday "BigBuggerBurger" as I think I will have to freeze it or at least chill it down so it holds together in the pan and I don't end up with a plate ful of mince good for spag bol only.
I'm going to make my own tomato ketchup out of sun dried tomatoes, tomatoes roasted pepper ( pinched from IanY's description) and Hellmans.
Decided on brie for the cheese as I like the oozyness. Not sure about anything else, no salad of course, far too healthy.
Regards
Andy
If you add a little egg yolk to the meat it will hold better.Quote:
Originally Posted by zakelwe
Low Country Boil (aka - Frogmore Stew)
-popular at picnics and outdoor cookouts on the SE US Atlantic Coast...
-basicly just seafod boil seasoning, shrimp, crab, smoked sausage. potatoes, onions, corn on the cob..
-boiled in a big propane type outdoor cooker.
http://img86.imageshack.us/img86/9397/43689349jf3.jpg
I just rooted through my box of tricks and found some now banned pharmaceuticals that seem to be doing the trick...i feel sleepy though :p
You realise of course that you're going to have to take pictures of these burgers, right?
Yeah, during preparation and then the finished article, maybe even throwing it in the bin if I end up turning it into a black smoldering wafer. The 3 areas I may have problems with areQuote:
Originally Posted by Kai Robinson
1) The patty not sticking together in one piece ( will use the egg tip as mentioned above)
2) Cooking the burger to the right amount. Ideally I would like it rare, but it's far more likely I'll get it "as it comes"
3) The home made bread not being light enough and being as solid as a 2 by 4 from the timber yard.
I've got a couple of twists to the burger to make it unique to me, first is the cheese will be in the middle and then will ooze out when biting into it and the other is a surprise and is to do with my bacon substitute.
I'm looking forward to the challenge, though it is a bit like someone who does watercooling getting some LN2 pots for the first time, could be triumph or disaster.
I shall be drinking heavily of course to give me inspiration.
Regards
Andy
Be careful with it. It is 'Xtreme sauce' :DQuote:
Originally Posted by oublie
Let us know how you find it.
I had that in a restaurant in San Diego. They put a big piece of paper on the table and dump everything all over the place. I didn't like it too much everything being cooked together gave it a rather different seafood taste. And I didn't like peeling my own shrimp. To top it off they didn't even take off the shrimps head.:down:Quote:
Originally Posted by MikeB12
I love king/Snow crab legs.............I can eat till I turn orange lol.
I'm kind of partial to the New England crustaceans.
Sorry to you Brits, but the New England region in the Colonies (:)) means Massachusetts, Vermont, New Hamsphire, Maine, Rhode Island and Connecticut.
San Diego is where you went wrong. It's called Frogmore or Low country stew because it comes from a region of South Carolina called the low country (Beaufort/Charleston).. specifically Frogmore, SC... which is really just part of a small chain of islands near Beaufort and Parris Island Marine boot camp...Quote:
Originally Posted by [XC] 2long4u
http://www.dnr.sc.gov/GIS/images/glc_index.gif
I've never seen it cooked with the shrimp head on... I'm sure that departs some serious shrimpiness in the broth and the rest of the boil.
even a basic shrimp boil with shrimp only, the shrimp are headed and rinsed before boiling... the heads can be boiled separately and liquid drained for using as a shrimp stock in other dishes, but they aren't boiled with the shrimp... at least that's how it's done in the SE Atlantic US..
New England Crustaceans, sounds like a great name for a football team.Quote:
Originally Posted by IanY
I just went out and bought all the ingredients for my burger on Friday. Well, slight lie, I forgot the flour for the bread, but I did remember the beer for the chef:up: In fact I've started drinking it already so my cooking is off to a good start.
The steak was 25oz so a bit over my 16oz target. Went for rump rather than anything more expensive as it has more flavour and any toughness should be beaten out of it in the mincer.
I'll post a photo of the ingredients later.
Regards
Andy
Regards
Andy
Drunk already? :rofl: Looking forward to seeing these burgers. A single egg really helps keep them together, chickens have no idea how important they are to our foodsupply as we use eggs as bonding agents in everything. Time to add a little egg whites to my hair :p:Quote:
Originally Posted by zakelwe
Andy, I've got an idea for you on the burger: combine the beef with the egg yolk (don't overmix, obviously, same as you'd do with meatballs), brown it in the pan, then slide it under the broiler for a few minutes. Should give you a nice medium rare without it falling apart.
Andy,Quote:
Originally Posted by zakelwe
Don't forget to add about 2 fl. oz. of water to every pound of hamburger meat, and a few drops when you are grilling/brioling. The eggs will hold the meat together, bu the water will keep the meat moist (I guess its less of an issue if you like rare hamburgers), but it will guarantee a tender hamburger even if you use the cheapest cuts of meat.
Cheers,
Ian
Thanks guys for the tips, the egg has been added and although I made the chuck before I read Ian's advice on the water I will add a sprinkling during cooking.
Ok, here's the raw ingredients.
http://www.zen141854.zen.co.uk/cook1.jpg
The brie is the ripest I could get from the local supermarket.
I used the pepper and tomatoes to make the "tomato ketchup"
http://www.zen141854.zen.co.uk/cook2.jpg
Sizzling away, smelt very nice. Put in some olive oil and blackpepper. Was tempted to add garlic but I don't want to put too much in that will hide the main attraction which is the steak. This might be a losing battle ....
Tada ...
http://www.zen141854.zen.co.uk/cook3.jpg
Still a bit chunky, I added some Ketchup and a teaspoon of barbeque sauce to give it a slightly more smokey flavour.
Here's my steak out of the pan
http://www.zen141854.zen.co.uk/cook4.jpg
You might be wondering why I am cooking it before mincing it up? Well ecoli only lives on the outside of meat so if you do not slightly blast it to kill those off first what happens is that the outside of the meat becomes the inside when minced and may never be cooked if done rare, hence the Jack in the Box scenario. Here I did it for 30 seconds only each side and some of it is still red but at least I made the effort!
Finally the chuck about to meet a duck egg.
http://www.zen141854.zen.co.uk/cook5.jpg
Not too finely ground. Also I left all the fat on, ok it is less healthy but my thinking is it will make the burger more moist when I inevatably overcook it.
More photo's to follow. It is sitting in the fridge at the moment trying to firm up. It's always best if your meat firms up, trust me.
Regards
Andy
Ok, next stage and this is one of the tricky ones, actually creating the patty. Here's what came out of the fridge.
http://www.zen141854.zen.co.uk/cook6.jpg
Check the tape measure ;)
Popped the cheese on
http://www.zen141854.zen.co.uk/cook7.jpg
Now here's the tricky bit, getting the top patty out of the container without it breaking up. Being an old pro I put some greased proof baking paper in and oiled it both sides so it came out nicely.
IT LIVES
http://www.zen141854.zen.co.uk/cook8.jpg
Then put some clingfilm on and into the fridge, wieghed down with a weight to sqaush it together.
http://www.zen141854.zen.co.uk/cook9.jpg
Tomorrow, the bread bap.
Regards
Andy
In case anyone not american is reading this, a broiler = a grill
Cooking meat to a desired temp. is a fairly simple thing once you know how to...Quote:
Originally Posted by zakelwe
It's about the feel of the meat. You can do it by touch. If you take the steak while on the grill or in the pan and squeeze the sides you will feel the amount of give or firmness of the particular meat.
Take you index finger and your left hand. For rare you will poke the space between your index and thumb, the fleshy bit. That will be rare, lots of give very little firmness. For Med-Rare extend and tighten the muscle a bit, it will be firm but have a bit of give. And Med. will be your thumb and index finger almost into a fist. Firm with little give. Med-well is the same as well. Well is just going to be dark and slightly blackened...and disgusting.
The temps (F) will be if you measure with a thermometer:
Rare - ~135
Med-Rare - ~145
Med - ~155
Med-Well - ~165
Well - ~170
There is very little difference between Med-Well and Well as when the meat is cooked the carry over cooking of the meat will most certainly bring it up to 170.
This is applicable to chicken as well. (Cook to 165 of course)
With regards to cooking the meat before grinding it up, not really necessary if you have confidence in your butcher. While the inside of the particular cut is clean as it has never been exposed to oxygen, if the meat is fresh and high quality you can eat it raw (Beef Tar-Tar anyone?). Check the date when it was fabricated (fresh as possible) and if you trust the seller then by all means I say just go for it. Remember that the particular steak you bought came from a whole side or rack and hasn't really been sitting out in the open air exposed to bacteria.
Just fly HOOTERS airline ,then stop in for a bite to eat ..........all will be well.
Lol - loving the use of a Seagate Drive to weigh it down with!
:rofl:Quote:
Originally Posted by zakelwe
Leffe from the bottle!? Triple sin!Quote:
Originally Posted by zakelwe
Let that beer breathe, man
Quote:
Originally Posted by Ethelred
And you say that you're not a chef? You are a trained expert! I bow to your skills.
I have a degree in culinary arts and 3.5 years of cooking exp. (I'm only 20). But I am only a cook (chef is the term used for either exec. chef/exec. sous chef/sous chef/banquet chef and a couple other) everyone else is just a cook.Quote:
Originally Posted by IanY
Nice tips about measuring how cooked something is. I'm still puzzling over how I am going to have to rare and still melt the cheese in the middle. I might go for medium and make sure....
Bread cooking tonight, really looking forward to kneeding a couple of warm baps.
Regards
Andy
Careful - that could be misconstrued :p
I'm going to attempt scrambled eggs for breakfast :D
Depending on how you want to cook it you could get a med-rare with the cheese melted. Brie is a rather soft cheese and will melt at a very low temperature. If you grill it just to barely mark it and throw it in an oven to finish (400-500F) it should bring the meat up relatively evenly and melt the cheese while only warming the inside.Quote:
Originally Posted by zakelwe
Sounds like a good plan. I think I'll wrap the burger after the initial browning in the parma ham to stop the meat getting to dry on the outside, then the parma ham will have a nice cruncy aspect like normal bacon. Excellent!Quote:
Originally Posted by Ethelred
Kai, your scrambled eggs could be construed slightly rudely as well :)
Regards
Andy
I ended up being able to eat no eggs after all...stupid apthous ulcers....*grumbles*
Quote:
Originally Posted by Kai Robinson
Remember that VW add where it said " Here's the man who put all his money on red and it turned up black, here's the man who bought his girlfriend a diamond ring and she left him for Dale Winton ... " etc ?
Well you're the man who once ate a Towering inferno and now has to eat Cup-a-soups. Everything in life is not as reliable as a Volkswagen.....
That's a sad case of affairs. I guess you are not eating Manglue curries at the moment.
My bread making is going fairly well. Done the dough, kneeded it for 10 minutes, now it is rising. Well I hope it is. Or else I'll be having quesillada burger.
Regards
Andy
OK, day 2 finished. Funny how a hamburger is supposed to be FAST FOOD and I'm on my second day and into the 3rd hour.
Ok, raw ingredients. Sorry my flash didn not go off so a bit yellow and blurred
http://www.zen141854.zen.co.uk/cook10.jpg
Popped them all together, kneeded for 10 minutes and then put in the poly bag to rise.
http://www.zen141854.zen.co.uk/cook12.jpg
My favourite t-shirt in the background. It's a Superbikes t-shirt and was bought in the mid 1980's. Imagine how many washes it has gone through and it still looks great. That t-shirt is probably older than some readers of this post :eek:
Anyhow, enough small talk, here's the finished bap.
http://www.zen141854.zen.co.uk/cook13.jpg
I'm pretty happy with the results:up: That is a 7 inch bap for a 7 inch burger
DAY 3 ..the big day .. the burger is cooked.
My wifes just throwing up in the toilet as I write this which is very strange :confused: Better go....
Regards
Andy
Zak,
If you somehow use an outdoor grill, I usually have a small aluminum foil container with water in the grill so that there will be some steam even as the burgers are grilling. The burgers always come out moist, even if my friends want their burger patties well done. My sons eat theirs well done because I'm not risking e-coli with them.
I love that shirt on the chair; "I can't help it if there's a hair on me knob". It's very whimsical. Where did you get it? A dead chimney sweep? :p:
Thanks Ian, it does seem that heat and a bit of water is the best way. I'm using just an oven so I am hoping that wrapping the patty in parma ham will do the same trick, the moisture in the burger will not escape whilst the parma ham goes crisp, like normal bacon. What I am hoping for is that I get a crunchy bacon taste quickly followed by soft but flavoury beef and then the cheese as a gooey but strong aftertaste.Quote:
Originally Posted by IanY
Well, we'll see. I'm doing ok up to now but Friday is the "where's the beef" day of course where I put up or shut up, I do the walk rather than talk the talk. I'm pretty confident though. The Oracle told me this would happen. I know that's what it looks like, but it's not. I can't explain to you why. Morpheus believed something, and he was ready to give his life for what he believed. I understand that, that's why I have to cook this burger.
Err, or something.
Regards
Neo
@ zakelwe: that burger bun is awesome :D
Ohhh i will be back to my carnivorous self in short order...the one on my tongue thats causing all the problems is finally disappearing...and so it should after i rubbed salt straight into it!Quote:
Originally Posted by zakelwe
One of the first things i intend to eat when i'm able to eat crunchy stuff again - is a CHEESE AND HAM TOASTIE...but a TRIPLE LAYER! :rofl:
I like the sound of that. You can get cheap bacon off cuts from Tesco's for 70p currently that would make a good alternative to the ham in one of those.Quote:
Originally Posted by Kai Robinson
Regards
Andy
Yeah i used to buy those bacon offcuts when i was in uni...somehow i prefer wafer thin ham in multiple layers with grated gouda and mimolette ;)
Currently able to nom on some cold chicken....mmm. Nommy.
I myself will probably be doing a ground sirloin, sharp asiago cheese, proscuitto, portabella mushroom and roasted red pepper burger.
I like thick classic fries and I'm going to do my usual silly thing of sprinkling shredded parmesan cheese.
I have pasta planned for tomorrow. Carbonara al Funghi. Or so i call it anyway.
Mix double cream with parmesan cheese and a bit of black pepper, leave to one side, chop up some ham and mushrooms, add to frying pan with a bit of butter and some peanut oil, garlic, oregano and black pepper, brown off, take it off the heat and add it to the cream & parmesan, mix thoroughly, then add to pasta of your choice...
I do it without the egg because the idea of uncooked or even slightly runny egg, makes me barf. No steak tartare for me :D
I'm actually feeling a bit sick today, maybe it is the thought of what's to come ...
Both those two meals above sound rather nice.
Regards
Andy
IT IS TIME
Lets go
Regards
Andy
The chef at the restaurant I work at was on Iron Chef last week.Quote:
Originally Posted by IanY
Great. Please let me know the name of the joint. I'm in Phoenix and/or Scottsdale for business from time to time.Quote:
Originally Posted by Ethelred
Iron, I'm fecking platinum chef :D
Well, at least pewter....
Or plastic.
Regards
Andy
I've just had a look in the oven and things are not going well in there, to be honest. I chose Brie since it is nice and runny but have you seen those volcano shots where pyroclastic flows are running towards the camera man?
I can tell you now, those have nothing on a Brieclastic flow shooting towards the intrepid cook .....
Jeepers. Wish me luck, I am about to dish up.
I may be some time. Or worse.
Regards
Andy
Cue music
http://www.youtube.com/watch?v=s2Qi_KR8eCc
Cue dish, vegetarians turn away now please....
http://www.zen141854.zen.co.uk/cook16.jpg
close up shot naked
http://www.zen141854.zen.co.uk/cook15.jpg
It tastes wonderful, in a fat running down your chin sort of way. The steak is so succulent it's a amazing. Somethings could be improved though, the bread got dry overnight but in general I'm pretty gobsmacked how it turned out for a first attempt. I'm half way through it.....
Over to you IanY.
Regards
Andy
PS That guy on the bongoes :D
Awesome !!! I have to convince the wife to eat burgers. There's a possibility that it may not be burgers... and something else. We'll see.
Damn that looks good..............:worship:
How much does that weigh, Andy?
What is it?
"Another supper from a sack,Quote:
Originally Posted by Polizei
a ninety-nine cent heart attack..."
Tim McGraw
My arteries hardened simply looking at that delectable sandwich of Andy's.
Ah, he's a country music fan! Me too. :up:Quote:
Originally Posted by sjohnson
don't eat corn, that crap never digests! lol
Andy! You didnt let the meat rest for long enough :'(
Otherwise - its full of win :D
Thanks guys for the kind words
Some of it's still resting in the fridge :D . It was 24oz in total of steak, 1oz of parma ham and 2-3oz of cheese and I managed a bit over 3/4 of it over 1 hour with "rest stops" every so often and lots of liquids. I take my hat off to those professional eater who can do 100 hotdogs in 1 minute ....
Very unhealthy though, I'm eating lots of fruit today and fresh veg to balance things out. 1 pint of orange jouice for breakfast already.
It was fun to do though.
Regards
Andy
An almost any music fan. I'm more old school country than the new stuff, more the Hank Williams, Patsy Kline type. Wadda set of pipes on Patsy! But thanks! :)Quote:
Originally Posted by [cTx] Raptor22
That bun is priceless Zakelwe... not so sure about the sandwich underneath.
I've got a strong stomach, but that just looks nasty to me :p:.
Your George W McCain avatar is hilarious.:up:Quote:
Originally Posted by Fujimitsu
First course from a dinner I made when I was visiting my parents:
Asparagus salad topped with field greens, organic heirloom tomatoes and walnuts tossed in a bacon Dijon
http://img221.imageshack.us/img221/2...0179wd4.th.jpg
Zak and guys,
I'm sorry there was no cooking today. My son (12 yo) fell down the stairs, from teh top of the stairwell. Thankfully he slid of his butt down and did not go tumbling. At least its wood floor planks and not cement. Spent a large part of today at the hospitalf or X-rays. Nothing but some bruises, and a bruised ego. He has a cut on his left cheek,and so I told him to say that he cut himself shaving tomorrow in school ;)
Speaking of asparagus, how do you generally prepare it? A few years ago I realized sauteed asparagus with a bit of lemon juice and parmesan cheese sprinkled on top was so, so superior to *gags* steamed asparagus. Mixing up some young white asparagus with the green also makes for a nice contrast.Quote:
Originally Posted by Ethelred