Andy M.
Certified Pretend Chef
Tomato on the bottom? Blasphemy!
Yes, tomato on the bottom and genoa salami under the cheese.
Tomato on the bottom? Blasphemy!
KC, have you tried a Keller's Speciecial *1 at the old Car Hop on Loop 12? there may still be the old original place in Keller Springs. Really nice micro thin big burger. They make a version of it here in Austin at Hut's Hamburgers, but it is Way to big.
Eric, Austin Tx.
Eating rare ground beef is dangerous. USDA guidelines call for a minimum internal temperature of 160 F for ground beef. Are you looking for e coli sickness?So I always opt for a rare burger on the thin side. I use the bread as a means to hold it all together.
Eating rare ground beef is dangerous. USDA guidelines call for a minimum internal temperature of 160 F for ground beef. Are you looking for e coli sickness?
People drive without wearing seat belts, ride motorcycles without wearing helmets, and eat at Chipotles. Most don't suffer any negative consequences. I guess you have to decide what risks you are willing to take.My father and oldest brother used to eat raw ground beef (purchased from the grocery store) sandwiches with a thick slice of raw onion, salt and pepper. That isn't what killed them. The USDA also requires that prosciutto imported from Italy or Iberico ham imported from Spain, go through a longer curing process than what those countries have been doing for hundreds of years. Just sayin.
Especially for elderly people whose immune systems are often compromised.Eating rare ground beef is dangerous. USDA guidelines call for a minimum internal temperature of 160 F for ground beef. Are you looking for e coli sickness?
I haven't heard of The Car Hop. I'll have to check it out.
CD
I'm with Steve. For me, burger meat has to have the right amonunt of lean beef, fat beef from a different part from the carcase, and fat to bind it well. If you don't have a good burger the rest of the procedure is not up to scratch. My American Classics advises that with the right meat, you can get very good results. They advise '100% percent ground-chuck meat for hamburgers, and they also say if you have the right kind of meat, the perfect hamburgers can be ready in 15 minutes, assuming you season, form, and cook it properly. 'The biggest diffiiculty for many cooks, though, may finding the right beef.
To test which cuts of beef, though may be finding the right beef.'
Therefore, the quality of beef required has to be carefully chosen. The last sentence is crucial, as it would seem that you have to be careful about the quality of beef you need to source.
Now, I'm a novice, although I've been studying American for quite a while now. As with many, I find that reseach helps a lot, but it does'nt necessarly solves the queries!
I make about 150 burger patties a week at work. I have lots of trim from our rib eyes and strip loins we cut for the meat counter..I combine that 80/20 with AAA Beef inside round..An important tip is to not over pack the patties so they will have a nice texture when they are cooked..I also use a large holed plate when grinding as I find the meat and fat are not as fine so once a lot of the fat melts off you are left with a looser packed patty that traps more juice.
You guys are the ones who messed up the whole bacon thing by calling pork loin Canadian bacon..we eat regular bacon just like you do. Do they order French fries in France? Or do the Greeks as for Greek salad in Athens??Yeah, but you are Canadian... you eat poutine, and your bacon ain't right.
CD
and he calls it pork roll, not taylor ham!
<<wagging finger>> for shame!