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TGP

GETTING TO KNOW YOU.... SEPTEMBER 2020 …GTKY

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Depends if I am making it myself, and how much effort I want to put into it.  Usually I just grill a frozen burger patty, and top with Sweet Baby Ray's BBQ sauce and sweet pickle chips.

 

If I go all out:

Burger: a mix of 2/3 80-85% lean ground beef and 1/3 ground sweet Italian sausage.

Cheese: I prefer no cheese on my burger

Bun: either white or potato bun

Extras: bacon, sweet pickle chips raw red onion slice

Condiments: Sweet Baby Ray's BBQ sauce

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2 hours ago, TGP said:

Query for Sept. 17th:
Tomorrow (the 18th)  is national (**US?) cheeseburger day, how do you like yours?

 

 

Traditional: beef patty, lettuce, tomato (or ketchup), and pickles on a bun. Maybe mustard or horseradish, but rarely. Hold the cheese. :) 

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48 minutes ago, Dilvish the Deliverer said:

Cheese: I prefer no cheese on my burger


I was curious if anyone would specify a cheese-free cheeseburger. 

I have lately been avoiding cheese on cheeseburgers. Mostly due to what passes for pretends to be cheese at the fast/food burger joints available to me. 

 

I need an upgrade... :mellow:

 

Edited by TGP
Upgrades, upgrades...
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On 9/15/2020 at 11:12 PM, TGP said:

Query for Sept. 16:

What is the difference between a cover and a remix? 

The cover goes on the Crockpot and remix is what happens when you lift the cover and stir the crock pot

 

2 hours ago, TGP said:

Query for Sept. 17th:
Tomorrow (the 18th)  is national (**US?) cheeseburger day, how do you like yours?

 


No cheese.  Just burger, lettuce, tomato and mayo.  

I identified a bug in the Wendy's Point of Sale software because of that burger. I don't know if it still exists because we don't have any Wendy's near us any more, but it plagued me for years.   Their POS system automatically assumes cheeseburger, you have to specify no cheese if you don't want it.  About half the time I ordered, I would get cheese, even when I specifically asked for no cheese.   I thought I was dealing with drive thru incompetence, but one day I was ordering at the counter and saw it happen on the screen right in front of me. 

Turns out that if they keyed in "no cheese" first, then the other special requests, it would automatically revert back to a cheese burger.  So you had to make sure that they keyed the "no cheese" in last.  I got an envelope full of free burger coupons as a result of telling them that. 

 

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3 hours ago, TGP said:

Query for Sept. 17th:
Tomorrow (the 18th)  is national (**US?) cheeseburger day, how do you like yours?

 

Cooked. Not overcooked or burnt.... Toppings vary depending on mood. 

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46 minutes ago, TGP said:


I was curious if anyone would specify a cheese-free cheeseburger. 

I have lately been avoiding cheese on cheeseburgers. Mostly due to what passes for pretends to be cheese at the fast/food burger joints available to me. 

 

I need an upgrade... :mellow:

 

 

Wouldn't that just be a hamburger?

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6 minutes ago, Glitterwolf said:

 

Wouldn't that just be a hamburger?


It would. :ph34r: But since today is for discussing cheeseburgers creative phrasing was employed. “Culinary Correctness’ you might say. 

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3 hours ago, TGP said:

Query for Sept. 17th:
Tomorrow (the 18th)  is national (**US?) cheeseburger day, how do you like yours?

 

I like to grind my own chuck/brisket mix, coarse grind (just enough so it doesn't feel like steak in the mouth). Season with s&p. Grill until just medium: one nice upside of grinding your own is you can cook them rarer than store- or factory-ground. Melt some swiss on them.

I serve on potato buns, when I have a garden I add leaf lettuce and tomato (big boy or better boy), maybe some bacon. Side of Utz malt vinegar chips.

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Burger:

 

"The Very Good Butcher" fake meat burger (they're local, have good nutrition, and are damn tasty) cooked with a little coconut oil, on flat whole wheat/multigrain bun, with ketchup and hot sauce, sliced avocado, and a slice of cheese or mushed on goat cheese. Beyond Burgers also a good option, but pricier per patty.

.... Yes, I realize I super Millenialled myself. Whatever, it is delicious, nutritious, and isn't an environment killer. (I am still cool with meat being a thing - just have taken the approach of "have it sparingly and reverently, instead of regularly", personally).

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A "Horseshoe" an open faced Kaiser roll, grilled. Burger patty on each bun, mustard, grilled onions, the melted cheese poured over it the french fries cover the whole thing.

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53 minutes ago, Cyradis said:

- just have taken the approach of "have it sparingly and reverently, instead of regularly", personally).

 

I really want to do that, but as the chef for a highly carnivorous family, it is hard to push them into that direction.

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5 hours ago, TGP said:

Query for Sept. 17th:
Tomorrow (the 18th)  is national (**US?) cheeseburger day, how do you like yours?

 

 

I don't usually like ground beef, but every now and then, I decide I need a burger. Usually when my iron levels dip. Then, grilled with cheddar and swiss cheese, pickle, lettuce and tomato. Either ketchup and mustard or mayo depending on mood. 

 

Or the rare occasion my roommate makes burgers. Not sure what all she does to them, but they sure are tasty. I know she makes homemade buns, sauteed mushrooms and onions and refrigerator pickles and has tomato and avocado to go on them. Then does oven fries on the side. 

 

20 minutes ago, TaleSpinner said:

 

I really want to do that, but as the chef for a highly carnivorous family, it is hard to push them into that direction.

 

Lisi and I like this too. James is the carnivore, but we tend to get away with meat light meals more often in the summer. We are making an honest effort to eat more veggies. We love squash of all sorts, sweet potatoes, fresh green beans and mushrooms. All of which go great with burgers ::P:

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25 minutes ago, TaleSpinner said:

 

I really want to do that, but as the chef for a highly carnivorous family, it is hard to push them into that direction.

 

Try using the Beyond Burger "meat" in meatballs with a recipe that uses a bunch of additive stuff like onions and egg. Honestly, for any ground beef sort of thing where you aren't showcasing the beef, it is just as good if not better. And basic grounds or low quality meat.... it isn't that interesting. A nice cut of beef will be better than the fake stuff certainly, but most of the time, that's not what is used anyway, and you fling condiments on after. I tested the not-meat balls on my D&D boys (one is full vegetarian, I'm now pretty much pescatarian, and others are omnivores - one is on a farm that slaughters their own meat). The farm boy was the one who went "damn these are good". No good substitute for steak type things right now unfortunately. Grounds? Yes. Solids? Nope.

 

Also just tried fake chicken strips - frozen stuff in bags to fling in the oven. Yes, home made real chicken strips are better. These are just as good as real chicken junk to fling from freezer into oven though. Sometimes you just need a breaded protein lump of Good Enough consistency with seasoning and ketchup. Tofurkey is still gross. Other brands of fake burgers and bratwurst can be really tasty, but they are less "meaty" than the Beyond fake stuff. They fit the need of "bun, protein, condiments" for a grill extremely well, and are delicious, but won't satisfy someone dedicated to Meat.

 

The fake cheese.... yeah that isn't so good yet. The mushy ones are a nice cracker dip or spread, but are not cheesy. The slices are just.... wrong.

 

Also finding that most places simply don't know how to cook good veggies, and meats are good with less seasoning. Been interesting relearning how to cook. Added bonus for me: veggie dishes don't spoil as fast in the fridge. I eat slowly, so having a big batch of cooked food not spoil is pretty important. Stuff lasts 2 weeks in the fridge that would spoil in ~4 days if it had meats in it.

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