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Old 03-09-2012, 11:24 AM   #41
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Originally Posted by Bolas De Fraile View Post
I went with a cousin who had street cred then in the USSR.We went to 'blisi to visit the grave of his great grandfather and mess ewith the Georgian girls
I understand, what was wrong with all the Russian girls?
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Old 03-09-2012, 11:31 AM   #42
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Princess Fi, yes eating a burger with your hands is fine here in the UK, even when eating out, but I can't say that I would ever eat a burger in a "fancy restaurant".
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Old 03-09-2012, 11:43 AM   #43
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Last month I watched a series of tv programs by Jamie Oliver (I forgot the name of the series) He was touring around Britain and cooking up dishes famous for each area but he explained how they originated somewhere completely different but were just bought in by foreign workers in that area. I never realised that the humble hamburger started off here in Russia:)
The hamburger may very well have started as steak tartare in Russia, and then migrated to Hamburg, Germany, where it got its name, but leave it to us Americans to put it in a bun so that you can now eat them while toodling down the road in your automobile.

I agree with Princess Fiona... no self respecting burger should be eaten with knife and fork. Unless it has no bun. But then, it's not really a burger. It's a Salisbury steak.
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Old 03-09-2012, 11:47 AM   #44
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The hamburger may very well have started as steak tartare in Russia, and then migrated to Hamburg, Germany, where it got its name, but leave it to us Americans to put it in a bun so that you can now eat them while toodling down the road in your automobile.
I'm with you all the way on that one Steve!! It might of taken a while to reach you but once it did you certainly knew what to do with it;)

What's your favorite burger topping Steve?
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Old 03-09-2012, 11:49 AM   #45
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Oh yes! But then I was raised by wolves... If a food is served with top and bottom bread, it should be picked up. It that is inappropriate the restaurant should not serve it that way, it should be open face.

I can count on the fingers of one hand how many times I've eaten in a fancy restaurant in 51 years, and I have enough fingers to have a couple left over. I much prefer the relaxed attitude in less formal settings. I can be cleaned up and presented in classier places and I will act accordingly, but that only lasts until I get the giggles.
I have been thrown out of church because of the giggles. And don't take me to a wake or funeral. I am the shame of the whole family. Been thrown out of them also. I just can't seem to behave.
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Old 03-09-2012, 11:55 AM   #46
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I would be fine until I remembered my Dad's stage whisper of, "Don't eat the doilies," from when I was about 7 years old. He didn't care for the robot children act and decided to lighten the mood during dessert.
I also got thrown of a bus because of the giggles. It had to do with my son#2's birth. I had a houseful of company for Christmas dinner. He decided to arrive right in the middle of my fixing dinner. (My sister delivered him.) I was telling a girlfriend about it and all she said was, "Set another place. One more for dinner." So it was all her fault.
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Old 03-09-2012, 12:34 PM   #47
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What's your favorite burger topping Steve?
I'm sort of a purist. If the beef is good, it doesn't need a lot of dressing. A slather of strong mustard is nice. Once in awhile I also like cheese. Sharp cheddar or blue cheese are my favorites with burgers.

I should note I don't eat burgers out very often, but when I do, one of my favorite places is a joint called "Burger Time". Their meat is fresh and they make a mean Mushroom & Swiss.
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Old 03-09-2012, 12:43 PM   #48
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Last night there was an article on ABC with Diane Sawyer. It was about pink slime. It seems it is now being added to hamburg in supermarkets. I am so glad I grind my own. There is more pink slime than bonafide beef in each package. They showed a package of pink slime hamburger and one without. What a difference. Stop tampering with my food.
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Old 03-09-2012, 12:47 PM   #49
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Last night there was an article on ABC with Diane Sawyer. It was about pink slime. It seems it is now being added to hamburg in supermarkets. I am so glad I grind my own. There is more pink slime than bonafide beef in each package. They showed a package of pink slime hamburger and one without. What a difference. Stop tampering with my food.
Oh god if I see that I would not be able to eat a hamburger again(as per my post in what's cooking today) What is it nowadays with supermarkets? They are making an absolute killing and most large chain supermarkets are a goldmine and yet still they want to make things cheaper and cheaper to make more of a profit at our healths expanse:( Crazy!!

Sorry I took this thread from pasties to hamburgers btw.
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Old 03-09-2012, 12:53 PM   #50
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Sorry I took this thread from pasties to hamburgers btw.
If it makes you feel any better, you've inspired me to make pasties sometime this weekend.
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Cornish Pasties [B][CENTER]Cornish Pasties.[/CENTER][/B] [B]Ingredients[/B] 250g Plain flour 125g butter pinch salt Iced water Beef skirt steak Potatoes Onion Salt & pepper egg butter First make the pastry. Start by freezing the butter and putting the water in the freezer until it starts to form ice. Sieve the flower into a bowl and add a pinch of salt. Grate the frozen butter into the flour and bring it together roughly but gently with a fork, add the iced water a bit at a time until the dough leaves the sides of the bowl and starts to come together. Make it into a ball and cover in cling film and let to rest in the fridge for thirty minutes or so. Prepare the filling. Chop the onion finely, peel and cube the potato chop the beef into small pieces and dredge in seasoned flour. Remove the pastry from the fridge and divide into four, roll out on a floured surface into a round disc the size of a tea plate. Place the potato cubes in the middle and top with a sprinkle of salt and pepper, place the onion on top and again another sprinkle of salt and pepper, place the meat on top then cut a few fine slivers of butter and lay this on top of the meat. Brush the edges of the pastry with egg wash and bring together and crimp with your fingers. Place on a baking tray and coat the outside with generous amounts of egg wash to get a nice golden colour. Place into the oven on 180c for approx 45 minutes or until nice and golden brown, place on a wire rack and leave to cool slightly. Enjoy:chef: 3 stars 1 reviews
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