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I used 93% Lean Ground Meat... maybe that was my problem.

Hello everyone. I made some hamburgers the other night that tasted the best Ive ever had... so good I didnt even need the fixings :) The short version of what I did: Brough home the meat and seperated it immediately, seasoned it with some steak marinade, liquid smoke and spicy steak...

It was a Mesquite and a Baja Chipotle... I couldnt smell any foul odor... the marinade was too dominate :) I went ahead and cooked it... Im still kicking today so I guess it was the marinade. Just wanted to be sure... thanks everyone!

Hello everyone. I have a question... I had two T-Bone steaks that I marinated for a total of 20 hours in a store-bought marinade in my refrigerator. The meat was completely red and looked very healthy when I bought it (Yesterday). When I took the meat out, it appeared to have slightly browned...

wow... so much info in such a short time... this is why I like this board :) Just as a note... it didnt turn out like I wanted it too... almost no flavor at all. The meat was not as dry, didnt do anything for flavor. Perhaps it didnt soak long enough (1:30 and 45 min... ) At least it came...

That was pretty much my thinking... although it may be too salty, it could be promising for a sauce base at least (again... provided it taste ok). I almost forgot... im also adding a bay leaf... what are you throughts on the herbs used? to much? not a good combo? im new to this as well...

Hey everyone... its been a while since I have posted anything on here (moving between states can become hectic :) Anyhow... Im going to try and brine some pieces of boneless chicken breasts tonight and was wondering what some input was on my proposed method Im going to add a 50/50 mix of...

wow... im amazed at all the responses I got from this... thought this thread was lost in the board :) thanks everyone for the info... i understand 'practice makes perfect' but i like to have a deep understanding of what is going on :) just my nature... thanks again for the info... my bookmark...

I read someplace online that exposing your body to small amounts of bacteria can actually help you build immunity or a defense against it. So it may be helpful :)

That helps alot... thanks. Good to know too. I dont think I will be trying it at home, I was just curious as to how it was done is all. Thanks again for the info!

Hello all. I have some thoughts as I am reading up on some things about raw eggs. Forgive me if I misspell a few words, but I should come close :) It started with a recipe I saw for a milkshake that contained raw eggs. I became curious and looked up humans consuming raw eggs on the internet...

Excellent link... thank you very much :D Being added to my favs

I just wonder how someone would go about collecting extracts? More so curiousity than actually wanting to do it. For instance, how would someone get vanilla extract from the vanilla beans or how would one get capsicum extract from habanero peppers... those just stick out but you get my...

I have a deep fryer... I use it for lazy days when I just wanna eat something that just isnt healthy :)

oh ok... I know what those are. Ive seen AB use the quite often. Are they really worth it though? I think I'll just stick to a food processor :) Now i have to start pricing some.

sorry... I have to show my ignorance... :) What is a 'boat motor'?

Excellant... Thanks alot for the responses everyone! This is better than school :) I think I will definately stick with a Crusinart... it seems to be the consensus. Thanks again.. the more info the better :D

So basically, the more features the better :) Pretty much how it does with anything I guess. I will definately look into Cuisinart.. seems to be a favorite :) Audeo: I know about as much of power tools as I do cooking... But I know that the Dewalt I used in building my aquarium stand was a...

haha, yeah... I saw AB last night had a blender attachment on a Dewalt Drill... I found that pretty funny (maybe a little extreme... but funny). Sorry, I know that has nothing to do with the thread... just saw "multi tasker" and it reminded me of it. Had to say something..

Gotcha... Thanks for all the info! Ok, now that I have the differences... what do I look for in a good food processor? As far as features or flexibility? Any good brands to recommend?

So a blender will pretty much attempt to liquify everything and a FP will give you more control over what the end result is?

From what I see, both of these could be used in almost all the recipes I see. What are the limitations of each where you would almost have to use the other? I just want a more defined gray area between these two pieces of equipment.

haha... thanks for the info :) Regretfully, I dont get the Science Channel :( But it would have been nice to see anyway...

Good question... I would imagine it would (depending on the contents of the marinade), but I dont know to what extent. I would be curious to know the answer to this as well...

So you basically just make a puree then add some butter (melted?) . Thats an idea... What does roasting it do? Does it have any benefit or is that just 'the way' :) Thanks for the info!