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Tales from the Po' Man's File. The 1 lb Monster Burgers.

Hamburger for almost 100 years was supposed to be where all of the cheap meats are ground together, but like other things from Generation FAIL they just have to Fuck this up with gourmet this and gourmet that, which goes great with their craft wine and their avocado toast. Ground Angus beef or even worse... Japanese Waigu ground beef.


This recipe is for those people who just love a good o fashioned juicy hamburger.

IN A CAST IRON FRYING PAN.

1. Mushrooms, Onions, Olives, sauteed in lots of butter. Medium heat. Enough for 2 burgers.
2. Two, 1 pound 80/20 ground beef (by weight) seasoned with fresh Ground Pepper, Ground Rock Salt, Garlic Powder.
3. Fry your burgers while sauteing the Mushrooms, Olives and Onions together until your liking. Mine is Medium Well.
4. Large Toasted Buttered Hamburger Buns with a spread of Mustard, Catch-up, Relish, Mayo on them.
5. Slices of Monterey Jack.
6. THICK Slices of Smoked Bacon, fried separately.
7. Lettuce and optional slices of tomatoes instead of Catch-up.

Assemble and then serve.

Note#

1. Make sure that your large burger buns are toasted. It helps keeping everything together.

2. Make sure you put a good size divot in the center of the meat patty and this will help keep its shape instead of bloating upwards while frying your burgers.

3. Take your time in cooking them and of course cook them enough that they are still juicy. Nobody likes a raw or a dry burger.

4. While you are cooking make sure you are assembling your condiments on the buns so you all you have to do is to placed those nice hot thick burger patties as well as your sauteed materials in.


Enjoy the juiciness of the burger.
 
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Bread made with whey. I started making yogurt when I was quarantined earlier this year. I finally got around to straining some to make greek yogurt, and used the whey that drained off in sesame seed buns.
I'm here to tell you that bread made with whey is fucking magic. It makes your homemade bread... More bready. The flavor and texture is amazing.
 
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A whole chicken massaged with butter and seasoned with salt, pepper, cumin, smoked paprika, garlic powder, and onion powder. Stuffed with a split lemon, crushed garlic cloves and half an onion. Cooked low and slow, basting it in it's own juices. Mustard greens seasoned in the proper southern way. Roasted potatoes seasoned the same way I seasoned the chicken plus a smidge of Creole seasoning. I'm very much looking forward to making a nice chicken salad with the leftovers and then making a broth with the carcass and the giblets. Whole chickens are so versatile and offer so much for such little money and effort.
 
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Buster O'Keefe said:
Persevere with the chad cast iron, your future sons will thank you. A good tip: once it's reseasoned: avoid cooking anything acidic, such as tomato sauce as this will strip the seasoning.
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So long as you clean it promptly, if the pan is seasoned properly, acidic cooking shouldn't do anything harmful to it. I've cooked tomato sauce in my cast iron quite a few times and it wasn't affected at all.
 
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tacos!
ground beef
some thin sliced carrots but not a lot
chili powder
garlic powder
dehydrated minced onion
cumin
paprika
salt
pepper
cayanne powder
the busted taco shells crushed into a powder
some tiny bell-pepper ish dudes

then the usual toppings
 
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Chili from scratch.

Soaked the kidney beans over night in cold water. Bring to boil, then simmer the beans in low to non sodium beef stock for about 40 minutes,

Saute up some onions in butter until translucent, add ground beef, a pound and a half, or two, season with a bit of cumin, garlic, salt and pepper. I also add a bit of Umami powder and cut the salt in half if adding umami powder (you don't want salty beef, unless you're into that kind of thing.) Add some sliced green bell pepper and cook until the bell pepper sweats. You can also roast the bell peppers in the oven until charred and do it that way too. Optional to cook with the beef is some Georgia Red hot sausages.

Add the beef, grease included to the beans cooking in the beef stock. You can drain the grease sure, but it takes away from the flavor. Add enough chili powder and cayenne powder to your tastes, don't overdo it, you can always season it later. Always better to add less season at the start because you can season as it goes along.

Next, add some Ro-Tel diced tomatoes with chilies, I usually use 2 cans, you can use more if you want. You want to do this because the acid from the tomatoes will prevent the beans from overcooking and still give them bite and texture. Also add tomato paste once the pot begins to boil and mix in. Tomato paste is dependent on how much stock you are using. Usually anywhere from 12-16 cups, you probably want to add one 12oz can. The tomato paste will thicken the liquid up as it cooks.

Bring to boil, cover and simmer for one hour. If the liquid in the chili is too thin for your liking, mix a bit of cornstarch with water to make a slurry and add until it has reached a thickness you like.

Chili is a personal taste thing which is why I didn't give specific amounts. Find what you like, and enjoy.
 
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Fried some eggs with very runny yolks then slapped em in a couple tortillas with some cheese and hot peppers from my garden, and made myself egg quesadillas. 10/10 highly recommend. Gonna make some cornbread in my castiron this weekend but I'm not sure if I wanna make northern style or southern style, sweet or savory.
 
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Whatevs said:
Next, add some Ro-Tel diced tomatoes with chilies, I usually use 2 cans, you can use more if you want. You want to do this because the acid from the tomatoes will prevent the beans from overcooking and still give them bite and texture. Also add tomato paste once the pot begins to boil and mix in. Tomato paste is dependent on how much stock you are using. Usually anywhere from 12-16 cups, you probably want to add one 12oz can. The tomato paste will thicken the liquid up as it cooks.
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Those Ro-tel chili cans, plus fire roasted is what I do. Usually purree it.

I'm also one who likes to throw in smoked sausage from time to time.
 
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I made Ruby Chocolate Strawberries, pretty simple, but I'm still working on the perfect dipping method.
Right now I use a corn holder and a silicone spatula to fold the tempered chocolate over the strawberry while rotating.
124693453_4117782221570399_8012264488601174255_o.jpg



Here's a YouTube channel that's mainly about travelling the world for the various rare fruit there, reviewing it.
 
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