Ask a chef

[Wishing4Wings]

Quote:
Thank you, Benny. My mother in law likes to make lamb curry, so the taste of your lamburgers is probably closer to that than what I'm used to, garlic and rosemary.

We eat a lot of ground turkey, and turkey burgers get chopped onion, mushroom, Worcestershire sauce, egg, and breadcrumbs mixed in. Yummy.

 

[perchie.girl]

I always have thought Meatloaf made with ground turkey and Turkey stuffing mix for the breading might be good....

but my crew are getting less and less adventuresome so i am giving up

 

[Akrnaf2]

Benny, what did you mix in with the burger meat?

This not the traditional hamburger mix, When I am making lamburgers I keep the traditional seasoning for, lamb. Parsley a lot of it, cumin, caraway, salt and pepper and I add an egg and some bread, in this case Maza crumbs. And I dont grind it in a machine but by a big Knife, like kebab. After l kneed them good, to extract the protein gloo then I put them in a ring to make the form and let it rest in the fridge for at least 2 hours and grill it on a Charcoal grill.

Thank you, Benny. My mother in law likes to make lamb curry, so the taste of your lamburgers is probably closer to that than what I'm used to, garlic and rosemary. We eat a lot of ground turkey, and turkey burgers get chopped onion, mushroom, Worcestershire sauce, egg, and breadcrumbs mixed in. Yummy.

I found that when you mix 2 or more kind of meat you will get much tastier hamburgers! Try to add to the turkey some Viele.

 

[Akrnaf2]

Shalom C18!

 

[Chaos18]

Shalom C18!

Shalom Benny. You make some excellent food.

 

[Akrnaf2]

Shalom C18!

Shalom Benny. You make some excellent food.

Thanks my freind!
Good food = love!

 

[mlm Mike]

I always have thought Meatloaf made with ground turkey and Turkey stuffing mix for the breading might be good....

but my crew are getting less and less adventuresome so i am giving up

That does sound like something that could have real potential.

 

[attimus]

dinner: All I had was leftover Chinese Rice an OLD onion stored in the refrigerator Two links of Kilbasa and a can of Creme of celery soup. I sliced the kilbasa on a bias and carmelized them in a big dry pan... Once they were dark brown on the cut sides I pushed em to the edge of the pan and threw in the onions and two pats of butter. Cooked them till they were brown. Then I put in the rice which was a big square BLOCk.... had to break it up. Turned down the heat because something was smelling burned. Added the can of soup and a can of water and scraped the bottom of the pan while turning every thing over to get it mixed.... Smells good. I havent seasoned it yet. Not a lot of salt will be needed but it will need pepper... By the time I added pepper and stirred all the moisture was absorbed.... And No it didnt need salt. I would serve it with a salad but I cant keep salad fixins alive in this house. deb

I remember eating something similar to this as a kid that was just called goolosh(sp). ground beef, rice, corn, onion. In reality it was probably just what was on hand as I seem to remember the components changing slightly here and there. Feel like I could spruce this up now with some educated flair.

I am starving whuts fer breakfast Zach?

Sorry sally, brunch was a doozy yesterday, 119 with just the 2 of us on the line. Specials were chocolate chip pancakes with whipped cream and Melba suace. Baked egg W/ spinach tomato and parmesan Denver omelette, ham chedder bell pepper and red onion Next week will most undoubtedly be one of our busiest brunches. I didnt want to go over board with them this week to set it up better for next. I'm already working on the specials for it. Strawberry stuffed french toast Salmon cakes Pesto and tri tip omelette /tomato and mushroom and possibly fresh mozzarella I finally had a chance to cook up some of the morels how I intended last week during brunch, the Misses got to sample one as I finished them up I got to sample none. I ended up sending them out to a table some good friends of mine and the bosses so it was definitely worth it. Also turned out that they really love morels so win win. A.

 

[perchie.girl]

Ok I have
Crumbled Gorganzola
White Basalmic vinegar
Olive oil

what is the best way to dress a simple chefs salad Swiss cheese and turkey Tomatoes and lettuce.

deb

 

[attimus]

Ok I have
Crumbled Gorganzola
White Basalmic vinegar
Olive oil

what is the best way to dress a simple chefs salad Swiss cheese and turkey  Tomatoes and lettuce.

deb

if you have any fresh herbs and a little Dijon you could make a wonderfully fresh vinegrette for it.