Recent content by rush

Like I said, the popsicle molds are pretty narrow. Unless your fruit chunks are tiny, they're gonna get wedged in the space of your choosing. Also, unless you use fruit juice or some watery concoction, the fruit chunks won't move. Trust me, I had your same concerns, but now I've learned. As...

Thanks for the advice. I tried making lemonade without simple syrup for once, yesterday. I added about 10 oz of cane sugar to the pitcher, and then 12 oz of fresh lemon juice. I had to stir for about 5-10 minutes for the sugar to dissolve to my liking. I could still see sugar grains though...

Thanks guys, for all your input. I made mango popsicles that night. I first pureed mango chunks, and then I also had some chopped mango left over to embed into the popsicle. When I started inserting the mango chunks into the popsicle mold, I realized the mold is very narrow, so the chunks...

How well does sugar dilute in water? For example, I've always just gone the extra mile to make simple syrup for my lemonade (2 parts sugar, 1 part water). That way, the sugar is completely dissolved, and the lemonade mixture remains homogenous from top to bottom. I know raw sugar takes a...

I'm gonna start making my own popsicles. That said, I was wondering if there were any suggestions on chunky popsicles. For example, let's say I'm making something like a mango paleta. I'll probably blend the mango with water, add some sugar, etc. Simple enough. But what if I wanted to dice...

Flay says to either add oregano or epazote. Thanks, but like I said, I'm looking to really kick this burger into another gear. Herbs are not gonna make that happen. Maybe a subtle hint of herbs in the sauce, at best... that's more "finishing touch" territory. I'm not even there...

Tried it with pepper jack in the past. Pepper jack isn't gonna make or break a burger. A sauce on the other hand, can have that consequence. I'm looking for a killer sauce that makes sense.

I'm considering it... I'm thinking I'll either double up on the poblano peppers, or maybe I'll add a jalapeno. I don't know how either will turn out. Green chile burgers are under-researched, in my opinion. Seems like the recipe is just standard, restaurant to restaurant. None of the...

Thanks. I don't want it spicy for the sake of being spicy. Dried arbols are like bullet peppers, right? I think serrano, poblano, anaheim, etc add flavor as well as some smokiness/spiciness. Bullet peppers just hit you out of nowhere. You can't even taste it. All you know is that your tongue's...

I love the idea of green chile in a burger, but after some experimentation, I just haven't found a recipe that really hits the spot. Main reason being, the traditional green chile cheese burger doesn't come standard with a sauce. I feel like every burger needs a sauce to tie everything...

I usually let my meat rest for around 2 hours, just to get it close to room temp...

Wow, I didn't know salt could do that... I guess I'm gonna stick to salting the exterior of the patty. Great post.

The packaged spinaches are extremely convenient. They're usually triple-washed, so I just throw them in a pale of water to give it a final rinse. But honestly, I only settle for spinach if the kale and collards are in dreadful condition. But kale isn't really in demand, so they don't come...

Yeah, I always go for the organic kale or collards, but most times, the organic versions are extremely filthy. I don't know why this is... So I'll go for the non-organic stuff on most occasions.

Where did you buy it? I actually bought some kale seeds from Gurneys, but they came with some chemical coating. I'm gonna return it, because I was expecting organic seeds... I don't know what the point of growing your own fruits and veggies is, if it's not organic...