I’m really into being more health conscious lately & I incorporate a serving of beans in my diet daily. I must start using dried beans opposed to the canned variety. It’s laziness I guess but of course it’s always the convenience of it that I liked. Switching to dried beans is obviously the better choice both for your health & for the quality of the final dish. Thanks Andrew!
Regarding burgers. Nice Andrew recognizes varying styles. Basically a burger is ground beef formed into a patty on a bun. I prefer a larger grind carefully and not too compressed into a patty. The bun should be sturdy enough not to collapse yet able to absorb some “grease.”
The grind should start with chuck and around 20% fat. I don’t see much point in using fancier cuts of beef...sirloin not enough fat and prime too gamy? A clean beefy taste is optimum.
Finally, size and toppings. More than 8 ounces often results in a too large burger. The whole idea is to be able to eat it with your hands and not end up with a sore jaw! Toppings? For me crisp romaine leaf, tomato (ripe of course) and a slice of raw or lightly sauteed onion. Cheese? Ok but nothing fancy. Good cheddar is great. “Gloppy” stuff and things that fall out of the burger...mushrooms etc no go for me.
Condiments, ok lightly applied. I like various relishes in lieu of ketchup or mustard (home made ketchup an exception. Stonewall Kitchens makes a great slightly spicy chunky farmhouse ketchup).
Those “truffle” fries? Suggest googling around and learning how truffle oil is made. Unless those fries are made with real truffles....unlikely but would be amazing.
Legumes & Love, I embrace both whole heartedly... as the Fall rolls into Winter is a grand time for Soups, Stews, Cassolets, Chilis & Lasagna are what I crave.!! Being former chef and an old single guy with no family members left, I use my cooking talents to create meals to surprise the tenants in my building. Be it a hotel pan of lasagnas, a kettle of stews and chilis, along with vats of soups, they have all now become weekly requests. It's a wonderful thing to embrace those around you with good food and conversations, I think that's important...
It's interesting to hear your take on beans, I too prefer to use dried beans vs canned. There's really no comparisons to canned. They're semi-mushy, that lack the texture and wonderful flavors of dried beans when prepared correctly, which depending on the bean, can be slightly tricky... that might be an interesting and diverse episode(s) on various legumes for your kitchen demos...?? Hope all's well & warm in the great north of Minnesota... take care Andrew and I hope all your holidayz are as grand as yourself... Time for some hot, unfiltered, cinnamon apple cider ~ ciao...
Socrates Johnson like in Bill and Ted's Excellent Adventure?
I’m really into being more health conscious lately & I incorporate a serving of beans in my diet daily. I must start using dried beans opposed to the canned variety. It’s laziness I guess but of course it’s always the convenience of it that I liked. Switching to dried beans is obviously the better choice both for your health & for the quality of the final dish. Thanks Andrew!
Regarding burgers. Nice Andrew recognizes varying styles. Basically a burger is ground beef formed into a patty on a bun. I prefer a larger grind carefully and not too compressed into a patty. The bun should be sturdy enough not to collapse yet able to absorb some “grease.”
The grind should start with chuck and around 20% fat. I don’t see much point in using fancier cuts of beef...sirloin not enough fat and prime too gamy? A clean beefy taste is optimum.
Finally, size and toppings. More than 8 ounces often results in a too large burger. The whole idea is to be able to eat it with your hands and not end up with a sore jaw! Toppings? For me crisp romaine leaf, tomato (ripe of course) and a slice of raw or lightly sauteed onion. Cheese? Ok but nothing fancy. Good cheddar is great. “Gloppy” stuff and things that fall out of the burger...mushrooms etc no go for me.
Condiments, ok lightly applied. I like various relishes in lieu of ketchup or mustard (home made ketchup an exception. Stonewall Kitchens makes a great slightly spicy chunky farmhouse ketchup).
Those “truffle” fries? Suggest googling around and learning how truffle oil is made. Unless those fries are made with real truffles....unlikely but would be amazing.
Legumes & Love, I embrace both whole heartedly... as the Fall rolls into Winter is a grand time for Soups, Stews, Cassolets, Chilis & Lasagna are what I crave.!! Being former chef and an old single guy with no family members left, I use my cooking talents to create meals to surprise the tenants in my building. Be it a hotel pan of lasagnas, a kettle of stews and chilis, along with vats of soups, they have all now become weekly requests. It's a wonderful thing to embrace those around you with good food and conversations, I think that's important...
It's interesting to hear your take on beans, I too prefer to use dried beans vs canned. There's really no comparisons to canned. They're semi-mushy, that lack the texture and wonderful flavors of dried beans when prepared correctly, which depending on the bean, can be slightly tricky... that might be an interesting and diverse episode(s) on various legumes for your kitchen demos...?? Hope all's well & warm in the great north of Minnesota... take care Andrew and I hope all your holidayz are as grand as yourself... Time for some hot, unfiltered, cinnamon apple cider ~ ciao...
Love other people. That's exactly it, thank you for being such a kind, thoughtful human!
What an amazing life you’ve lived Andrew!