What's for dinner? Here's mine...

[Stewie]

A black bean and chorizo soup with focaccia to dip. Lots of great ingredients in the soup and a fresh-baked focaccia to slice and dip. The chorizo is soy and really spicy.

What you got?

[In58men]

Originally Posted by Flybone McTimmerson

Catfish tonight. My 16 year old sister in law was in from California last week, and I took her fishing for her first time ever. She caught three, surprisingly.

I'm not revealing how I'm preparing them. I'm not going to feel FMB's wrath.

Don't be scared of this little bitch, he's no god damn chef. Go look at his pork chop T-bones. Looks like cardboard .

Also the gold fish gives it great flavor. Maybe FMB should just stick with plain salt and pepper. Some people like to be creative, I learned this from a guy who ran burger joint here.

[Fire Me Boy!]

Originally Posted by Inmem58

Don't be scared of this little bitch, he's no god damn chef. Go look at his pork chop T-bones. Looks like cardboard .

Also the gold fish gives it great flavor. Maybe FMB should just stick with plain salt and pepper. Some people like to be creative, I learned this from a guy who ran burger joint here.

Hey, there were excellent sear marks on that cardboard.

And yeah, I ****ed it up. I wasn't afraid to post a picture of my failure either. I owned up to my mistake. We all make mistakes. Even trained chefs make mistakes. I followed that crappy porterhouse with one of the best steaks I've ever made.

And I'm sorry, but a hamburger isn't supposed to have binders. Meatloaves have binders; meatballs have binders. Hamburgers don't.

Like I said, if you don't want to take it from me, fine. Would you agree that Bobby Flay knows something about hamburgers? He's a world renowned chef and owns several restaurants focused on the craft of making a great hamburger. His "best burger" recipe calls for ground chuck, salt, pepper, and cheese. There's no egg. There's no croutons. There's no ****ing goldfish.

When you get done with your meatloaf/meatbeall burger, maybe you can have Clay grill it for you.

[Hammock Parties]

HEY! I'M NEUTRAL IN THIS WAR!

[R8RFAN]

Wasn't my best steak. . But it was good.. Cooked it a little longer than i should have

[Fire Me Boy!]

Originally Posted by Count Zarth

HEY! I'M NEUTRAL IN THIS WAR!

Sorry, man. Too soon?

[In58men]

Originally Posted by Fried Meat Ball!

Hey, there were excellent sear marks on that cardboard.



And yeah, I ****ed it up. I wasn't afraid to post a picture of my failure either. I owned up to my mistake. We all make mistakes. Even trained chefs make mistakes. I followed that crappy porterhouse with one of the best steaks I've ever made.



And I'm sorry, but a hamburger isn't supposed to have binders. Meatloaves have binders; meatballs have binders. Hamburgers don't.



Like I said, if you don't want to take it from me, fine. Would you agree that Bobby Flay knows something about hamburgers? He's a world renowned chef and owns several restaurants focused on the craft of making a great hamburger. His "best burger" recipe calls for ground chuck, salt, pepper, and cheese. There's no egg. There's no croutons. There's no ****ing goldfish.



When you get done with your meatloaf/meatbeall burger, maybe you can have Clay grill it for you.

JFC dude, I'm not trying to make a worlds best burger here. A binding agent is optional. I never said you "have to have a binding agent". The flavor is partially why I use it. Maybe you should give it a try sometime instead of making obvious jokes. I'll always try new shit, I don't just follow the norm.



Also, somebody here mentioned Havarti cheese, I picked some up just based on ONE guys recommendation here. Maybe you should try other peoples suggestions instead of living in your world of "this is the way it's always been done" type of attitude.

[TimBone]

Originally Posted by Inmem58

Don't be scared of this little bitch, he's no god damn chef. Go look at his pork chop T-bones. Looks like cardboard .

Also the gold fish gives it great flavor. Maybe FMB should just stick with plain salt and pepper. Some people like to be creative, I learned this from a guy who ran burger joint here.

I was making a joke.

[In58men]

Originally Posted by Flybone McTimmerson

I was making a joke.

But you're cool

[Fire Me Boy!]

Originally Posted by Inmem58

JFC dude, I'm not trying to make a worlds best burger here. A binding agent is optional. I never said you "have to have a binding agent". The flavor is partially why I use it. Maybe you should give it a try sometime instead of making obvious jokes. I'll always try new shit, I don't just follow the norm.

Also, somebody here mentioned Havarti cheese, I picked some up just based on ONE guys recommendation here. Maybe you should try other peoples suggestions instead of living in your world of "this is the way it's always been done" type of attitude.

I try other peoples' suggestions all the time, not just here but other boards, Facebook, Twitter, and blogs. I do tend to stick with people who I think know their shit (no judgement, don't get your panties in a bunch) or when something makes sense to me. I experiment with food probably more than most people you know.

I don't know what it is, but it seems like you've been on my case a lot lately. Did I cut you off in traffic or something?

[In58men]

Originally Posted by Fried Meat Ball!

I try other peoples' suggestions all the time, not just here but other boards, Facebook, Twitter, and blogs. I do tend to stick with people who I think know their shit (no judgement, don't get your panties in a bunch) or when something makes sense to me. I experiment with food probably more than most people you know.

I don't know what it is, but it seems like you've been on my case a lot lately. Did I cut you off in traffic or something?

I blame you for ruining my $30 ribeye's. I want my money back.

[R8RFAN]

Back during the lean times in Lexington NC they used to make a world famous Bread Burger...

They would mix a lb of hamburger with a dozen hamburger buns to make it go further, they would add some spices and the burgers were actually very good.

[Fire Me Boy!]

Originally Posted by Inmem58

I blame you for ruining my $30 ribeye's. I want my money back.

Don't know what to tell you, man. I salted mine longer than that and made outstanding steaks.

And in the steak thread, those of us pimping this method have all said everyone likes it different. If you found 3 hours is your sweet spot after only your second try, count yourself lucky.

Maybe you shouldn't experiment with $30 ribeyes?

[In58men]

Originally Posted by 3rd&48ers

Back during the lean times in Lexington NC they used to make a world famous Bread Burger...

They would mix a lb of hamburger with a dozen hamburger buns to make it go further, they would add some spices and the burgers were actually very good.

That's not what Bobby Flay would do.

[In58men]

Originally Posted by Fried Meat Ball!

Don't know what to tell you, man. I salted mine longer than that and made outstanding steaks.

And in the steak thread, those of us pimping this method have all said everyone likes it different. If you found 3 hours is your sweet spot after only your second try, count yourself lucky.

Maybe you shouldn't experiment with $30 ribeyes?

Well after reading the hype, I wondered how they would taste with the best rated meat in town. I was going for a grand slam steak. It's all good man, I'll just stick with 3 hours of salting. I still love you and your light tent.

[R8RFAN]

Originally Posted by Inmem58

That's not what Bobby Flay would do.

I just hate meatloaf is why I don't like anything in my burger... I just hate meatloaf .. Wife use to make it with beef, then she got on a health kick and made it with half ground turkey.... The shit tasted twice as bad to me