I think I'm in the clear, with me helping out mommy dearest earlier in the weekend...
*Looks worried at his phone, as if expecting it to ring*
Anyway Happy mothers day to any mothers here!
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The cream cheese has to be so few that you don't even notice. You can also use bread wet in milk. It's just for making it a bit more juicy. But I usually add about half of a tea spoon.
I used some freshly made burger bread from a local breadshop, lettuce, grilled onion, tomato, double mozzarella cheese for me (Edam for Dalindra), pickles, double meat, bacon and ketchup and mustard for me (curry mango sauce for Dalindra).
I was about to make my Iberic burger but changed my mind on the last time: manchego cheese, tomato, lettuce, meat (seasoned with parsley and red wine), cured iberic ham and olives.
Finally got to try the burgers, with following minor changes:
meat was seasoned with crushed pepper corns, salt, fresh parsley and coriander, bread soaked in milk and the last of my rioja (snifels).
and no olives
burger building:
bread (bottom)
Ketchup
beef
cheese
tomato
lettuce
garlic-lime sweet dressing
cured ham
beef
chili sauce
bread (top)
verdict: Pretty good, I need to learn to be a better baker, as the bread wasn't really as good as I would like.
3.8-3.9/5 stars.
That's an amazing feat!
Can you describe how to make garlic/lime sweet dressing? Does it have mayonnaise?
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the garlic and lime dressing is pretty simple:
Fresh lime juice (squeeze around 2-3 table spoons worth, depending on taste)
Mush a couple of garlic cloves (again depending on size)
a pinch of red vine vinegar
a small pinch of salt.
a pinch of crushed pepper corns.
a small half a teaspoon of honey (more honey may be need, again according to taste)
blend this together, adding olie (I use as taste neutral olie as I can get, but your tastes may vary) until the mix get a consistency that you want.
Edit:
A thought just struck me, next time I'll try using Port vine, instead of red vine vinegar, and maybe cut some of the honey out too, depending on sweetness.
I can't take any credit for it, that would have to go to Kileanna for introducing me to the Iberic burger ^^.
Edit: We're not worthy.
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Well, I'm sure that you put your own Danish twist on the Burger. :)
Almost don't hope so.
A Danish twist most often means taxing it, drowning it in cheap beer or getting it from your local farmer, who hasn't any concept of what a health inspection is...^^.
Well, I'm sure that you put your own Danish twist on the Burger. :)Almost don't hope so.
A Danish twist most often means taxing it, drowning it in cheap beer or getting it from your local farmer, who hasn't any concept of what a health inspection is...^^.
You would adapt well to life in Wisconsin then. :-)
Sounds like a cool recipe! I'm going to take some ideas from you for sure! The garlic and lime sauce sounds great and I'm trying it for sure.
Points of coolness for baking your own bread. I do it when I have the time but I have to admit that the one that I get fromhome a local bakery is much better xD
Thanks, I must say that baking is my one great weakness.
I can make almost any kind of bun (regular, tea or spiced), but if I try anything more complicated then that (cake, cookies, dessert bread or even rye brad), the chance for catastrophic failure rises dramatically.
Edit:
I'm having a wee bit of Italian ice cream (Chocolate and Liqueur flavoured) for dessert.
Yummy! Today I had some gaming so I'm having dinner later.
I'm having a cured ham and cheese sandwich and some homemade coffee and cream spongecake.
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Compatriot, friends and enemies.
I bid thee a good night/day/whatever.
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Pie.
When in doubt, make it into a pie.The next poster uses strange ingredients to make pies.
Other pies.
Just Came Here to Say This: Sounds like a great idea to me; like some sort of double-crusted masterpiece...
The recipe was good Kileanna I think the lamb I got was just too super tough though. Whole time as I'm tearing into it like a wild lion over a water buffalo I'm like this seasoning is awesome.
I'm glad you liked the recipe! If it was tough it might be that you cooked it too much. It happened to the liver I made last day. I heated the leftovers on the microwave and finally had to dump them because it was like chewing the soles of my shoes.
Pie.
When in doubt, make it into a pie.The next poster uses strange ingredients to make pies.
Other pies.Just Came Here to Say This: Sounds like a great idea to me; like some sort of double-crusted masterpiece...
I'm defintely working on getting something out of this. It's so bizarre that it has to work.
I seem to have that trouble whenever I cook lamb I never know when it is done.
I cannot provide help with that as I don't have a lot of experience with lamb. The best I can say is the regular thing with all meat: puncture it to check when it's tender. Lamb has to have still a rosed color on the inside and golden outside. I don't know more.
hmm rose colored inside while golden outside hmm so maybe I needed a higher temperature to get the outside cooked faster
Even when I slow cook the meat I seal the juices inside by roasting it with a tablespoon of oil at a high temperature until it's golden outside but still raw inside. Then I cook it at a low temperature. Like that the juices are sealed inside and the meat is softer.
Hmm good advice.
I found a site some years ago where they had collected horrible recipes. I particularly remember the deep fried mars bars...
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That is so awkward that it has to be... too awkward.
Nadya Petska, my new update for my RoW party project! Only 2 more left!
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I found a site some years ago where they had collected horrible recipes. I particularly remember the deep fried mars bars...
Oh! We're on to terrible recipes! I live in the Midwest! Terrible recipes is what we do best!
To the quilters clubs self published cookbooks!!
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*drags himself across the floor, just to slump into his chair*
Gods, I hate Mondays...
*Puts on his stolen borrowed labcoat, wild-haired wig and crazy googly eyed glasses*
Henceforth, I shall dedicate a small portion of my life to destroying Monday!
Where is my labcoat? I thought I had left it here.
Sounds like somebody's got a case of the Mondays! ^-^
Kjeldorn, in this specific context, a "twist" means applying your own interpretation to a recipe.
I think Kjeldorn knows this, but in this particular case chose to wilfully misinterpret it for the sake of a joke.
I found a site some years ago where they had collected horrible recipes. I particularly remember the deep fried mars bars...Oh! We're on to terrible recipes! I live in the Midwest! Terrible recipes is what we do best!
To the quilters clubs self published cookbooks!!
I'm listening...
To the quilters clubs self published cookbooks!!
There's a library devoted to those. Well, those and the church ladies and the food industry ephemera and other stuff
But, my wife has a collection of them on a bookshelf.
Now you know where your kids can donate them when they have to clear out your house.
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As I realized I am always rambling about my RPG experiences and stories, I decided to put everything together in a thread to share my random stuff.
So here is my bucket of stories and random stuff.
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So I decided to lay down on my bed and read for awhile (at around 17 pm local time), and promptly fell asleep.
Now its around 21 pm...
*shakes fist at the sky*
Edit: now making a cheese, ham, bacon, bell pepper and potato omelette
to sooth over feelings of monday-hate.
I tend to fall asleep each time I try to watch some series with Dal on the netbook, no matter how excitig it is what I'm watching or what time of the day it is. It has a magic effect on me.
21 p.m.... you kookie Europeans! There is no 21 p.m. ^-^
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We can have as many hours in a day as we want! We are Europeans! Mwahahahahaha!
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They're on metric time.
So I decided to lay down on my bed and read for awhile (at around 17 pm local time), and promptly fell asleep.
Now its around 21 pm...*shakes fist at the sky*
Edit: now making a cheese, ham, bacon, bell pepper and potato omelette
to sooth over feelings of monday-hate.
Sounds delicious. I usually add onion too, but the last time I didn't and it was good anyway.
How is the pie within a pie going?
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Pieception? 3.(3.(3.14).14)14
How is the pie within a pie going?
At this moment it's just theorycrafting.
BTW, I've just woke up and I'm half asleep so I read «pie» for its meaning in Spanish at first, which is «foot». My first thought was: WTF?
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Footception!
Speaking of bad recipes.
I'm pretty sure that violates at least 3 laws.
Never!!!
...take your time. When you come back, Last One to Post Wins will still be undecided. :)