• Whatcha Cooking today?

Posted: **Fri Apr 21, 2023 3:33 pm**

Coming soon.
Spring burger fest 2023.
Brought to you by Shiner beer and Port wine.
The most expensive burger I've ever made.
I bought the ground lamb 80/20 $8.99 #.
Ground beef 80/20.
Ginger garlic paste from Pakistan.
Avocado.
Tomato.
Cilantro.
(((TEXAS))) 1015 onions.
Coriander seeds toasted.
Plain yogurt.
Duke's mayonnaise.
Bacon ends and pieces.
Chard from the garden.
Jalapenos fresh.
BUTTER.
Cumin seeds toasted.
Much much more.
Obviously there's going to be more than one burger.

Posted: **Fri Apr 21, 2023 4:17 pm**

Burgers here too, but nothing quite so gourmet as yours@worth1

I still have some quality bibb lettuce remaining from the garden, plus some recently harvested 1015 Legend onions. Unfortunately, no ripe slicer or beefsteak tomatoes, just two sungold cherry tomatoes, but I don’t see those going on a burger. We usually use grass fed 85/15 beef, the grass fed has more flavor, but Aldi was out so we are using 80/20 feedlot finished beef.

Worth, you might remember Harden’s Dairy Bar. Back when Slim was alive, he also ran some cattle out here on the salt grass and his beef for the restaurant came from that herd, all saltgrass fed beef. Slim knew my dad and told my dad that the best beef for hamburger was an old Brahma Bull raised out in the saltgrass, tough as nails, but very flavorful for a hamburger patty.

Buns are Aldi Brioche. I do have a fresh and ready Jalapeño pepper so thanks for the reminder to pick it.

Posted: **Fri Apr 21, 2023 6:55 pm**

Sink’s backed up with (likely) blackberry roots. Happens every year. Not much cooking here.

Posted: **Fri Apr 21, 2023 10:23 pm**

LindaJean wrote: ↑Thu Apr 20, 2023 9:46 pm My son said we need a gravy swap.

All I got to say is that the Orca is a boat, not a gravy boat.

Quint

Posted: **Fri Apr 21, 2023 10:37 pm**

Doug also suggested I use my 5 gallon tomato buckets for the Gravy Swap - need a bigger mailbox. Maybe Doug would like to be the Gravy Junction Host.

Posted: **Sat Apr 22, 2023 5:41 am**

5:30 AM giant spoonful of ginger garlic paste for starters.
Never had it before.
Absolutely amazing.
I knew I would like it before I even bought it.
I'm glad I bought the big jar.

Posted: **Sat Apr 22, 2023 7:06 am**

Made a toasted spice blend of coriander cumin black peppercorns real cinnamon and chili de arbol.
You really can't get the full flavor of the coriander until you toast it to bring out the citrus flavor.
This will be incorporated in with the lamburger somehow.
Probably not in the meat but on it.

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Posted: **Sat Apr 22, 2023 7:26 am**

Ground Turkey (et al!) Meat Loaf. Gotchberg is German, but the Fly-By-The-Seat-Of-Yer-Pants-No-Recipe-Required approach pays homage to my lengthy Irish roots, dating back to early 1600s A.D. Virginia.

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The Gotch

Posted: **Sat Apr 22, 2023 7:31 am**

worth1 wrote: ↑Sat Apr 22, 2023 5:41 am 5:30 AM giant spoonful of ginger garlic paste for starters.
Never had it before.
Absolutely amazing.
I knew I would like it before I even bought it.
I'm glad I bought the big jar.

If you think that is amazing, when the jar runs out, try homemade.

Posted: **Sat Apr 22, 2023 7:52 am**

@Tormato "If you think that is amazing, when the jar runs out, try homemade."

Recipe, s'il vous plaît? Sheesh, at this rate I'll never get outta the kitchen...

The Gotch

Posted: **Sat Apr 22, 2023 7:53 am**

I weighed out the pound of lamb into quarter pound balls.
Scale off or I got more than a pound.
First patty mixed with quarter pound of 80/20 ground beef.
Put in my tortilla/patty press to make a half pound patty.
In the freezer wrapped to freeze for later today.
Cooking bacon ends and pieces covered in skillet.

Posted: **Sat Apr 22, 2023 8:50 am**

Shiver me timbers this is good.

What you see is....
Avocado.
Mayonnaise.
Cilantro processed with olive oil and lime juice.
Ginger garlic paste.
A teaspoon of the spice blend.

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Posted: **Sat Apr 22, 2023 9:32 am**

karstopography wrote: ↑Fri Apr 21, 2023 4:17 pm Burgers here too, but nothing quite so gourmet as yours@worth1

I still have some quality bibb lettuce remaining from the garden, plus some recently harvested 1015 Legend onions. Unfortunately, no ripe slicer or beefsteak tomatoes, just two sungold cherry tomatoes, but I don’t see those going on a burger. We usually use grass fed 85/15 beef, the grass fed has more flavor, but Aldi was out so we are using 80/20 feedlot finished beef.

Worth, you might remember Harden’s Dairy Bar. Back when Slim was alive, he also ran some cattle out here on the salt grass and his beef for the restaurant came from that herd, all saltgrass fed beef. Slim knew my dad and told my dad that the best beef for hamburger was an old Brahma Bull raised out in the saltgrass, tough as nails, but very flavorful for a hamburger patty.

Buns are Aldi Brioche. I do have a fresh and ready Jalapeño pepper so thanks for the reminder to pick it.

The name sounds really familiar but can't remember if I've ever ate there or not.
So many one off places to eat in your area to choose from.
My area is getting infested with chain restaurants.
I don't suspect any one owner eating establishments to open anytime soon here unless it's yet another of way too many as it is Mexican taco stands.
Though they do have good hamburgers sometimes.

Posted: **Sat Apr 22, 2023 12:13 pm**

Took all morning to cook the bacon on low heat in the skillet.
Took all morning to cook a friggin hamburger but it may very well be the best one I've ever had.
The bun was toasted with butter before hand.
Chard picked.
Onion sliced.
Dill pickles.
Tomato slices.
Jalapenos cooked.
Meat cooked with the spice blend on top not in the meat.
Cooked to perfection.
No strong lamb flavor but juicy.

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Posted: **Sat Apr 22, 2023 12:28 pm**

It's nice to pick chard and not wash it.
Any microscopic bug is welcome in the meal.
No insecticides.
Next burger will be 100% lamb.

Posted: **Sat Apr 22, 2023 5:56 pm**

This was more lunch, the last two days. I used up the end of that chole masala that I made a few days ago. I made something that was sort of like a tostada, using 2 corn tortillas each time, tosted briefly on an open gas flame, some of the leftover bean mix, spread about a half inch thick on the first tortilla, with some queso fresco crumbled on it, before putting the second tortilla on top, with more queso fresco crumbled on, then heated in the MW - 4.2 min @ 50%, worked just right. The tortillas and queso fresco aren't really much different than using Indian flatbreads, and some paneer.

Posted: **Sat Apr 22, 2023 6:07 pm**

I put some beans on to soak.
It's a Worth's style charro beans
Equal parts 2/3rds cup each.
Black beans.
Mayocoba beans.
Pinto beans.
One must find ways to use cilantro and avocados they bought.

See ya in about 12 hours.

Posted: **Sat Apr 22, 2023 6:30 pm**

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Fava and fresh pea risotto. I pulled out all my pea plants, but somehow missed a couple, well those have been nonstop pea givers. The fava beans keep dribbling out fava beans.

Sweated some Garden Onion in butter and olive oil, risotto thrown in with that and stirred around, then some white wine, then hot chicken broth ladled in increments,and finally more butter, parsley, the blanched peas and fava, Parmigiana Reggiano, lemon juice when the risotto got creamy and al dente.

Posted: **Sat Apr 22, 2023 7:27 pm**

I tried to make crackers tonight. Looking for a substitute for bought snacks.
The key to crackers seems to be rolling them really evenly and really thin. Otherwise they bake unevenly. So I gave it a go with a mix of unbleached flour, rye flour, besan flour, ground almonds, spoonful of poppy seeds.
Rolled as flat as I could and then just scored it into crackers and popped in the oven. But I didn't get them evenly thin.
Overall taste is good, they aren't too crisp though and I might rebake the thicker ones.
I think the only way I will get a thin cracker is to cut them out and then flatten them further individually.
I'm going to keep playing with cracker recipe until I get something that is really good.
That could take awhile because a cup and a half of dry ingredients makes a full baking sheet of crackers, if not more. Lots of snacks in that.

Posted: **Sat Apr 22, 2023 8:13 pm**

Since I had meat and have been watching crawfish boils I got hungry for spicy things.
Naturally I used the spice blend in the meatballs plus in the water plus much more spices.
Hot and spicy ramen with spicy meatballs.

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