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Old 06-30-2012, 10:01 PM   #11
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When I don't have hamburger buns, which is often since I don't eat bread very often--it is not something I keep on hand any more--and burgers are often a spur of the moment thing, I have resorted to making buttermilk biscuits or roasting portabello mushrooms (the biiiig ones) or slices of egg plant or serving the burgers wrapped in lettuce (making them more torpedo shape than burger shape) or tortillas or swiss chard. Works for me. Don't know how it works for the "bread addict." I like the idea of a bed of hashbrowns...especially with freshly dug potatoes...yum!
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Old 06-30-2012, 10:33 PM   #12
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i'll just say my piece on tourists l, then move on. i work in a city stuffed all year long eith tourists from all over the world. from tiny town u.s.a., to thebiggest, fanciest cities in europe, asia, india, russia, and even africa.

in my extensive experience both working inmany low end jobs inthe hotel/restaurant business as well as being a customer just as much, the most insulting and rudest tourists are from western europe, especially after a few. they have no problem telling anyone who'll listen how beautiful america is, and how it's a shame that it's populated by americans. we're uneducated, slovenly, dirty people who are bullies internationally and don't deserve what we have.

lol, that in itself is remarkable in many paradoxical ways that i won't bother to argue here. but then i let them have it. after a short time of telling them what's wrong with their own country, to which they often agree, they then tell me that i'm not an average american. they couldn't be more wrong.
i'm average height, average build, average looking, have an average education, average job, average talent, average everything. i'm just american. i make mistakes sometimes, especially when i'm out of my element, but that's gonna happen.

but i do know when to be polite, and when to speak up. when go get in line, and when to rebel. when to help with my hands or the strength in my back, and when to just send money to all of tbose "better" countries that need so much help.

i'm not saying this to fish for compliments, or trumpet my own achievements but instead those of my average countrymen. there's nothing worse, imo, than a compatriot who feels embarrassed for another. that's wrong on both moral and realistic levels, in this case. those who feel ashamed are more than welcome to find an airport and go to that better place as far as i'm concerned. (oh, btw, i don't include canada in any of this. canada rocks right along sith the u.s.)

ok, it's a bit scattered because i'm in a hurry, but that's my 2 cents.
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Old 06-30-2012, 10:48 PM   #13
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I certainly didn't mean to imply that all US tourists were boors. It's the loud ones that get noticed.
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Old 06-30-2012, 10:54 PM   #14
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ok, for boigshs, what this thread was supposed to be, a good friend and the cubmaster of our cub scout pack taught me a great burger on a recent camping trip that i think could taste great no matter if it were made with beef or an old shoe. it's a bacon, black and blue burger. he was just a chef in an average restaurant in pennsylvania when ge came up with this. no michelin stars, no cookbooks nor tv shows.

that is that the burger gets a coating of blackening spices, is cooked medium rare to medium on dry, high heat, then blue cheese crumbles are put on top while it's hot, and bacon just off the griddle is placed on top of that.

the ubiquitous lettuce, tomato, and onion are added to tje bun.

it wae one of the most savoury, juicy, tasty burgers that i've ever had in my life.

now, let's stay with the chief's burgers, and happy independence day in advance, everyone.
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Old 06-30-2012, 11:47 PM   #15
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Believe me. Americans are not the worst. I have seen much, much worse behavior from our European friends in various vacation destinations.

Five Guys was pretty good in Mpls!
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Old 07-01-2012, 12:14 AM   #16
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There was a little shop in Denver, right on a corner of two major streets (no I don't remember which ones) and they served burgers. They also made their own pastrami.

A quarter pound burger med-rare with all the trimmings and if you ordered it with pastrami on top, the guy would drop 3 ounces of their homemade pastrami in the fryer for about 30 seconds , shake off the extra oil and plop that on your burger.

And we are wondering why I had a heart attack...I'd have another for a taste of that burger again.
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Old 07-01-2012, 06:10 AM   #17
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The farmers' market in Copenhagen was where I was most embarrassed to beng an American..."Henry, LOOK!! They are selling RAW fish!" (Henry was a good 50 feet away...)
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Old 07-01-2012, 08:08 AM   #18
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Not having ever done much travelin', I feel like a tourist dang near ever'where we go. I try to be on my best behavior and always greet strangers with a nice Howdy or a nod of the head. I get some strange looks from some folks, especially up north. Mrs Hoot lived in PA for a spell before we hitched up. She has family near Harrisburg, PA. One of the larger cities I have ever set foot in.
Shucks, I feel like a tourist in VA Beach which is only about an hour or so away.
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Old 07-01-2012, 08:57 AM   #19
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Quote:
Originally Posted by Hoot View Post
Not having ever done much travelin', I feel like a tourist dang near ever'where we go. I try to be on my best behavior and always greet strangers with a nice Howdy or a nod of the head. I get some strange looks from some folks, especially up north. Mrs Hoot lived in PA for a spell before we hitched up. She has family near Harrisburg, PA. One of the larger cities I have ever set foot in.
Shucks, I feel like a tourist in VA Beach which is only about an hour or so away.
Hoot, if you're ever in my neck of the woods, and you make eye contact with me, and give that freindly howdy, chances are that you will find yourself in a conversation. I find that because I try to make eye contact with everyone comming toward me, People I have never seen before often smile as if I was a good freind. And like you, I give a freindly howdy, or how ya doin'. I tend to be able to converse with strangers very easily, and find something common to both of us very quickly. I even go so far as to walk up to strangers who seem to be having a difficult time selecting an item from the grocery stores, teaching them a little about what to look for in good beef, or how to determine how sweet a water mellon is by gently patting it, or how to smell veggies & fruits to determine if they will taste good.

I also give complete strangers the famous pancake recipe, or tips on making a juicy burger that doesn't shrink up on them, or maybe how to make a great meatball, or whatever. I find most people freindly, and open to conversation, both on the U.S. side, and the Canadian side of the border.

The only place I was uncomfortable with strangers was in Southern California. But then, I was young and inexperianced when I lived there.

Back to topic; what are some of the other items you've used to wrap a hamburge in?

Here's one that my MIL (as sweet a lady as you'll ever meet) taught me. This isn't a hamburger patty, but tastes great. Try it and you will agree.

Cheeseburger Taco
Ingredients:
1 pkg. fresh corn tortillas (not the crunchy kind)
1 lb. ground beef
Salt
American Cheese, or Velveeta Cheese product (shredded cheddar works great as well)
Diced, fresh tomato
diced, fresh cucumber
diced onion
Shredded lettuce
Ketchup
Sriracha Sauce
Salsa
other hot sauce that you like
guacamole

Brown the ground beef and drain. Keep warm on back burner.
Heat a half inch of cooking oil in a ten inch frying pan. When the oil is hot enough to be fragrant, place a stick of cheese onto a tortilla, along with about 2 tbs. ground beef. Place the tortilla, with the ingredients on top, into the hot oil for about 10 seconds. Fold the tortilla in half, around the meat and cheese, remove with tongs, Lt the excess oil drip off, and place on papper towels to drain. Cook up enough of these for your crew. Serve with toppings and let everyone build their own taco.

With ketchup, this is a cheeseburger taco, and it's delicious, not as good as carne asada, or shredded beef maybe, but still wonderful.

Seeeeeya; Chief Longwind of the North
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Old 07-01-2012, 10:29 AM   #20
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Chief, that sounds a lot like me. It always amazes and impresses my shy husband when I do that. During the ice storm we ate almost all our meals out (electric stove, no power for eight days). I would start conversations with the people at the next table. Stirling said it was great to watch me make people smile.

Giving help in grocery stores started by accident. I was watching a woman test avocados by poking them with her thumb. I was thinking "Don't do that!" But, I accidentally said it out loud, much to my embarrassment. She said, "No? How should I do it?" So I explained to put the avocado in the palm of her hand and gently squeeze with her entire hand. I explained that poking makes soft spots and if the avocado has been poked by enough people, it will be soft even if it isn't ripe. She thanked me!
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ground beef, potato, recipe

Hamburger, revisited How many ways can you make a hamburger? I mean, besides stuffing it, or adding herbs and spices, and maybe a raw egg to the ground beef, hasn't everything been tried? So, as usual, I had to try and tackle a simple meal and make it unique. Here's what I did, and it came out great. I have a 6 inch Griswold, cast iron fying pan. I also had some grilled burges already made. The trick was in the presentation. I had no really good buns, and no time to make them. It was a couple days from pay-day, and so I was pretty much broke as well. So I thought about this for a bit and came up with the following: Tater-burger, no fries required: Peel and grate one russet baking potato per burger (this wa easy because there currently are only two in our household. Take one half of one grated potato and place it into the hot, pan (rendered pork fat was the fat of choice for this dish) and cook over medium heat, until crispy brown on both sides. Place on paper towels to drain off excess grease. Do the same with the other half of the potato. The six inch, diameter disks of crispy hash browns was then lightly covered on one side with catsup (this became the inside) and freshly sliced cucumber. The hot burger was set on top. The second disk was lightly spread with mayo. If I'd had fresh tomato, I would have added those slices as well. I used the hashbrown disks as the bun for the grilled burger. It was a match made in heaven. But to make this work, the hasbrown disks must be cripsy, and seasoned properly with a little salt. Spuds and a burger, who'd of thunk they'd pair so well. Anyone whose ever been at a picknick where burgers were cooked, that's who.:lol: You can, of course put any topping you want on your burger. Seeeeeya; Chief Longwind of the North 3 stars 1 reviews
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