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A vacation and American cuisine...
- MATPOC
- The Unreasonable Ukranian
- Location: Providence, RI
Re: A vacation and American cuisine...
Cooking is easy, my wife thinks I'm some kind of culinary genius, even my mom likes the chicken soup I make for the kid, and she is tough to please...
I however think I'm just an amateur because I mostly experiment, some stuff ends up being good, some... not so much, but they still eat it!
Wife and her mom always make same crap, simple, easy, bland but always consistent, it's good enough to sustain life in the body but does nothing for the soul.
Want a good steak? Pick up a slice of Rib-Eye, leave the fat on, add salt and throw it in the toaster (or whatever tabletop device you use to cook meat) High heat, cook it till it sizzles, not same as the grille, but flavor should still be there, the goal is to sear it both sides and leave the middle pink, simplest steak ever, even in electric oven comes out pretty decent.
I however think I'm just an amateur because I mostly experiment, some stuff ends up being good, some... not so much, but they still eat it!
Wife and her mom always make same crap, simple, easy, bland but always consistent, it's good enough to sustain life in the body but does nothing for the soul.
Want a good steak? Pick up a slice of Rib-Eye, leave the fat on, add salt and throw it in the toaster (or whatever tabletop device you use to cook meat) High heat, cook it till it sizzles, not same as the grille, but flavor should still be there, the goal is to sear it both sides and leave the middle pink, simplest steak ever, even in electric oven comes out pretty decent.
- guitargeek
- Master Metric Necromancer
- Location: East Goatfuck, Oklahoma
- Contact:
Re: A vacation and American cuisine...
I make a pretty wicked steak, very similar to that...
Start with about a ten dollar ribeye, rub with Mrs. Dash, let it rest for an hour or two, slap it on the Foreman Grill with some Vidalia onions and baby portobello mushrooms.
I make a purple cabbage vinaigrette salad that's pretty popular, too. Vinaigrette is easy, just combine olive oil and vinegar with some mustard as an emulsifier. Variations are endless, I include capers and Parmesan cheese.
Start with about a ten dollar ribeye, rub with Mrs. Dash, let it rest for an hour or two, slap it on the Foreman Grill with some Vidalia onions and baby portobello mushrooms.
I make a purple cabbage vinaigrette salad that's pretty popular, too. Vinaigrette is easy, just combine olive oil and vinegar with some mustard as an emulsifier. Variations are endless, I include capers and Parmesan cheese.
Elitist, arrogant, intolerant, self-absorbed.
Midliferider wrote:Wish I could wipe this shit off my shoes but it's everywhere I walk. Dang.
Pattio wrote:Never forget, as you enjoy the high road of tolerance, that it is those of us doing the hard work of intolerance who make it possible for you to shine.
xtian wrote:Sticking feathers up your butt does not make you a chicken
-
- Captain Sensible, Space Command.
- Location: The people's republic of Illinois Welcome comrade, join the party!
Re: A vacation and American cuisine...
Step one: buy calf
step two: raise to adulthood (10-20 months...your call)
step three: trailer to butcher
four: buy meat back for $0.70 lb
five: eat like king for the next year
six: repeat annually
Meat chickens are only 8weeks, layers about 8 months...but they make eggs
Turkeys are easier if they think they are chickens (just raise them with chickens)
*note: turkeys are really fucking big birds! keep away from the wings when you shoot them in the head
All geese are assholes
It's easier to pluck geese and ducks if you dip them in melted parafin first, then rip that shit off like a greek chick at the salon
I tell you all this, because I raised thanksgiving about 4 years ago, and it was awesome. We had turducken. When the genetic hybrid failed, I raised all three varieties of bird. The geese were for chistmas, and vengefully delicious...they really were assholes.
step two: raise to adulthood (10-20 months...your call)
step three: trailer to butcher
four: buy meat back for $0.70 lb
five: eat like king for the next year
six: repeat annually
Meat chickens are only 8weeks, layers about 8 months...but they make eggs
Turkeys are easier if they think they are chickens (just raise them with chickens)
*note: turkeys are really fucking big birds! keep away from the wings when you shoot them in the head
All geese are assholes
It's easier to pluck geese and ducks if you dip them in melted parafin first, then rip that shit off like a greek chick at the salon
I tell you all this, because I raised thanksgiving about 4 years ago, and it was awesome. We had turducken. When the genetic hybrid failed, I raised all three varieties of bird. The geese were for chistmas, and vengefully delicious...they really were assholes.
"...when someone asks you if you're a god, you say "YES "!
"UTMC, it's an international disorganization of racers, aficionados, mechanics, lunatics, and scumbags. It's like an online motorcycle Mos Eisley."
"UTMC, it's an international disorganization of racers, aficionados, mechanics, lunatics, and scumbags. It's like an online motorcycle Mos Eisley."
- Bo_9
- Ayatollah of Mayhem
- Location: Filthy little worn-out, broken down, see through soul.
Re: A vacation and American cuisine...
No one that I know who did not grow up on a farm can grasp this concept. But you are spot-on in your assessment of geese.Mk3 wrote:All geese are assholes
We normally cut out the middle-man and processed the meat ourselves.
Tom turkeys on their own with no hens to try and impress, quickly rise to goose (no offense to our recently free legal adventurer) levels of asshole-dom.
When an old man dies a library burns...
"Every accident involving machinery begins with a single defect. Never forget that defect can be between your ears." - E.J. Potter
"I feel like I'm in "my little pony" HELL!!!!" -Goose
"Well, he never ever smiled, but he always seemed pleased."
"keep about your wits, Know yourself and who you came in with"
"Every accident involving machinery begins with a single defect. Never forget that defect can be between your ears." - E.J. Potter
"I feel like I'm in "my little pony" HELL!!!!" -Goose
"Well, he never ever smiled, but he always seemed pleased."
"keep about your wits, Know yourself and who you came in with"
- DerGolgo
- Zaphod's Zeitgeist
- Location: Potato
Re: A vacation and American cuisine...
Goose bought a KZ? And he didn't tell us?Mk3 wrote:All geese are assholes
If there were absolutely anything to be afraid of, don't you think I would have worn pants?
I said I have a big stick.
I said I have a big stick.
-
- Captain Sensible, Space Command.
- Location: The people's republic of Illinois Welcome comrade, join the party!
Re: A vacation and American cuisine...
DerGolgo wrote:Goose bought a KZ? And he didn't tell us?Mk3 wrote:All geese are assholes
HA!

"...when someone asks you if you're a god, you say "YES "!
"UTMC, it's an international disorganization of racers, aficionados, mechanics, lunatics, and scumbags. It's like an online motorcycle Mos Eisley."
"UTMC, it's an international disorganization of racers, aficionados, mechanics, lunatics, and scumbags. It's like an online motorcycle Mos Eisley."
- DerGolgo
- Zaphod's Zeitgeist
- Location: Potato
Re: A vacation and American cuisine...
You know, I decided to try that. Except that, when I was at the grocery store, I forgot you suggested rib-eye and just grabbed thick, juicy piece of sirloin (or what I think is sirloin, our beef cuts are a little different from your lot's).MATPOC wrote:Want a good steak? Pick up a slice of Rib-Eye, leave the fat on, add salt and throw it in the toaster (or whatever tabletop device you use to cook meat) High heat, cook it till it sizzles, not same as the grille, but flavor should still be there, the goal is to sear it both sides and leave the middle pink, simplest steak ever, even in electric oven comes out pretty decent.
I made the mistake of misjudging when the outside looked done or not, cut into it to find it not just bloody but RAW inside, so it lost plenty and plenty of juice while finishing up.
Although the pink parts weren't very pink, or very large, the whole thing was fairly alright, actually.
Next time, it'll even be juicy!
Thank you, man! I had always been a bit afraid of steak, nothing I fry in the pan ever comes out right except bacon or eggs. But now, the steak, I know how to defeat it! Wuahaha!
I mean, I love steak - a nice, rare-to-medium-rare chunk of cow, that's fucking heaven for me. Which is why I never made any myself since, well, ever. I knew, and know, that in a pan, I could do no other than to ruin it. But this, this is 'effin money man! And since my doctor wants me to eat less chicken and more beef ...


Actually ... I've never heard anyone sell a Foreman Grill or anything even like it in Germany. But I've just looked at Amazon and, not only did I find such Foerman Grills on sale, complete with plugs that'll fit our 230 Volt outlets. But reviews for those were mixed, so I'm probably gonna go with a brand-name knock-off. Tefal's got a nice model on offer, it even has a one-sided barbecue function...
If there were absolutely anything to be afraid of, don't you think I would have worn pants?
I said I have a big stick.
I said I have a big stick.
- MATPOC
- The Unreasonable Ukranian
- Location: Providence, RI
Re: A vacation and American cuisine...
Sirloin is good, I like the "tips" which are usually 30% cheaper than rib-eye, but sirloin gets tough when it cools off. Rib-eye, depending how far up/down it was cut may have a big or small "eye" which is absolutely AWESOME, it's tenderloin or something, all I know it;s soft, tender and delish!... the other part of it, which is the bigger middle chunk is "marbled" and that's why it is never dry, also rib-eye has a flavor unlike some of the other cuts which are just bland. Usually restaurant serve bland steak with steak sauce so you might as well be eating tofu cause all you taste it steak sauce, but when you do it at home you may not need a whole lot of seasoning if you pick the right cut and do it right.
it may be called other things in Fatherland, apparently OZ and NZ call it Scotch Fillet http://en.wikipedia.org/wiki/Rib_eye_steak" onclick="window.open(this.href);return false;

it may be called other things in Fatherland, apparently OZ and NZ call it Scotch Fillet http://en.wikipedia.org/wiki/Rib_eye_steak" onclick="window.open(this.href);return false;

- guitargeek
- Master Metric Necromancer
- Location: East Goatfuck, Oklahoma
- Contact:
Re: A vacation and American cuisine...

Elitist, arrogant, intolerant, self-absorbed.
Midliferider wrote:Wish I could wipe this shit off my shoes but it's everywhere I walk. Dang.
Pattio wrote:Never forget, as you enjoy the high road of tolerance, that it is those of us doing the hard work of intolerance who make it possible for you to shine.
xtian wrote:Sticking feathers up your butt does not make you a chicken
-
- Ayatollah of Mayhem
- Location: Rive Gauche Anacostia
Re: A vacation and American cuisine...
never eat anything bigger than your head
today you decide what tomorrow will bring
- xtian
- Le coureur de lames chasse Tinti...
- Location: belgium
- Contact:
Re: A vacation and American cuisine...
guitargeek wrote:

Can we go back to the topic of cuisine now please ?

I'm not really from around here.
- DerGolgo
- Zaphod's Zeitgeist
- Location: Potato
Re: A vacation and American cuisine...
You may think that this is a pertinent warning, but ... my head's got a 25 inch circumference ... that's like two feet, isn't it?12ci wrote:never eat anything bigger than your head
If there were absolutely anything to be afraid of, don't you think I would have worn pants?
I said I have a big stick.
I said I have a big stick.
- guitargeek
- Master Metric Necromancer
- Location: East Goatfuck, Oklahoma
- Contact:
Re: A vacation and American cuisine...
Chicken fried steak FTW!!xtian wrote:Can we go back to the topic of cuisine now please ?
Elitist, arrogant, intolerant, self-absorbed.
Midliferider wrote:Wish I could wipe this shit off my shoes but it's everywhere I walk. Dang.
Pattio wrote:Never forget, as you enjoy the high road of tolerance, that it is those of us doing the hard work of intolerance who make it possible for you to shine.
xtian wrote:Sticking feathers up your butt does not make you a chicken
- Jaeger
- Baron von Scrapple
- Location: NoVA
- Contact:
Re: A vacation and American cuisine...
Fuck you, Corn Pone Okie. Scrapple!guitargeek wrote:Chicken fried steak FTW!!xtian wrote:Can we go back to the topic of cuisine now please ?



And a note to the Kraut what initiated this thread -- this is a "Pennsylvania Dutch" specialty, but "Dutch" is a misnomer because Yankees are lazy and can't pronounce "Deutch."
Just sayin'.

--Jaeger
<<NON ERRO>>Bigshankhank wrote:The world is a fucking wreck, but there is still sunshine in some places. Go outside and look for it.
2018 Indian Scout -- "Lilah"
-
- Magnum Jihad
- Location: pacNW
Re: A vacation and American cuisine...
pigs are to krauts what buffalo were to injins. liebe schweine....nom nom.
"The ultimate word is I LIKE." --Jack London
auribus teneo lupum
old FJ 1250; MZ Mastiff; Bandit 1200
auribus teneo lupum
old FJ 1250; MZ Mastiff; Bandit 1200
- guitargeek
- Master Metric Necromancer
- Location: East Goatfuck, Oklahoma
- Contact:
Re: A vacation and American cuisine...
Not EVEN in the same category.Jaeger wrote:Scrapple!
Elitist, arrogant, intolerant, self-absorbed.
Midliferider wrote:Wish I could wipe this shit off my shoes but it's everywhere I walk. Dang.
Pattio wrote:Never forget, as you enjoy the high road of tolerance, that it is those of us doing the hard work of intolerance who make it possible for you to shine.
xtian wrote:Sticking feathers up your butt does not make you a chicken
- DerGolgo
- Zaphod's Zeitgeist
- Location: Potato
Re: A vacation and American cuisine...
Yes, yes, of course ... and, as it turns out, we do have not-entirely-dissimilar foods over here, what folk in Westphalia call Pannas.Jaeger wrote:
And a note to the Kraut what initiated this thread -- this is a "Pennsylvania Dutch" specialty, but "Dutch" is a misnomer because Yankees are lazy and can't pronounce "Deutch."
Just sayin'.![]()
--Jaeger
It says there it's a "Dutch" specialty, and I'm sure my numerous Dutch relatives would argue that passionately with my mother's Westphalian side of the family. Until they notice the border is just political BS, the family never cared, and then sit down to eat. I do like it, though I must admit, I prefer Haggis. The way my mother prepares it, mind. When she first met the Haggis, she thought to herself "Well, that's Pannas, isn't it." and, to the family's ongoing delight, sliced it up and slapped it in the pan, rather than boiling it.
If there were absolutely anything to be afraid of, don't you think I would have worn pants?
I said I have a big stick.
I said I have a big stick.
- DerGolgo
- Zaphod's Zeitgeist
- Location: Potato
Re: A vacation and American cuisine...
The postman came yesterday and delivered the package from Amazon - I now have a Foreman-ish grill. And today, I got to try it out ... where has this been all my life?
I made me some simple turkey filets ... less than five minutes of actual work, utterly straightforward, and they were delicious! Crispy on the outside but not even the least dry on the inside. I love this. It even cleans up easily, the non-stick coating actually doesn't let stuff stick!
Later today, I'm gonna try grilling me some mushrooms.
I say I got a Foreman-ish grill because the customer reviews of the Foreman proper variant I found on Amazon indicated questionable build-quality.
I got this instead:


It'll even do this, in case I fancy a one-sided barbeque:


I made me some simple turkey filets ... less than five minutes of actual work, utterly straightforward, and they were delicious! Crispy on the outside but not even the least dry on the inside. I love this. It even cleans up easily, the non-stick coating actually doesn't let stuff stick!
Later today, I'm gonna try grilling me some mushrooms.
I say I got a Foreman-ish grill because the customer reviews of the Foreman proper variant I found on Amazon indicated questionable build-quality.
I got this instead:


It'll even do this, in case I fancy a one-sided barbeque:

If there were absolutely anything to be afraid of, don't you think I would have worn pants?
I said I have a big stick.
I said I have a big stick.
- Bigshankhank
- Fully Autonomous Cock-Puncher
- Location: Exiled to Living in a Van Down By The River
- Contact:
Re: A vacation and American cuisine...
Nice. I bought my Foreman Bachelors Special grille years ago (it was too small for two steaks, but just right for one) and still have it, although since my wife revoked my bachelors status I don't get to use it much. Its awesome for grilled cheese sammiches, too.
It's time for Humankind to ditch the imaginary friends of our species' childhood and grow the fuck up.
-Davros
"Lasse mich deine Seele dem Herrscher der Finsternis opfern"
Let me sacrifice your soul to the ruler of darkness
Always carry a bottle of whiskey when you travel in case of a snakebite. Futhermore, always carry a small snake.
-Davros
"Lasse mich deine Seele dem Herrscher der Finsternis opfern"
Let me sacrifice your soul to the ruler of darkness
Always carry a bottle of whiskey when you travel in case of a snakebite. Futhermore, always carry a small snake.
- guitargeek
- Master Metric Necromancer
- Location: East Goatfuck, Oklahoma
- Contact:
Re: A vacation and American cuisine...
I don't know how it is in Your Rope, but in 'Murka we have different grades of hamburger.
80/20 is twenty percent fat/water. I get the 93/7, which is more expensive, of course, but I don't believe in buying stuff I'm not going to eat (it's why I don't eat ribs, why I try to only buy boneless chicken). The 93% lean burger doesn't shrink so much when you cook it.
Make up some patties, sprinkle liberally with Mrs. Dash, get your grill as hot as it'll go, grill until meat is cooked all the way through. I toast 12 grain bread, put a slice of cheddar cheese on top of the hot patty, add a blob of Miracle Whip, maybe some Inglehoffer spicy mustard, maybe some spinach leaves.
80/20 is twenty percent fat/water. I get the 93/7, which is more expensive, of course, but I don't believe in buying stuff I'm not going to eat (it's why I don't eat ribs, why I try to only buy boneless chicken). The 93% lean burger doesn't shrink so much when you cook it.
Make up some patties, sprinkle liberally with Mrs. Dash, get your grill as hot as it'll go, grill until meat is cooked all the way through. I toast 12 grain bread, put a slice of cheddar cheese on top of the hot patty, add a blob of Miracle Whip, maybe some Inglehoffer spicy mustard, maybe some spinach leaves.
Elitist, arrogant, intolerant, self-absorbed.
Midliferider wrote:Wish I could wipe this shit off my shoes but it's everywhere I walk. Dang.
Pattio wrote:Never forget, as you enjoy the high road of tolerance, that it is those of us doing the hard work of intolerance who make it possible for you to shine.
xtian wrote:Sticking feathers up your butt does not make you a chicken
- DerGolgo
- Zaphod's Zeitgeist
- Location: Potato
Re: A vacation and American cuisine...
I'm not aware of such meat grades over here.
We've got two kinds of burgers.
The kind that's comes from a cardboard box in the freezer and the kind you'd make from minced meat you buy at the butcher's.
Now, at the butcher, you can get all sort of minced meat, beef or pork or whatnot. I must admit, I've never bought minced meat at the butcher's, but the only kind I've ever seen appeared to be less finely minced than the consistency of any burgers I'm aware of would indicate was used in their making. I like a burger made from finely minced meat, otherwise, it's just a meatball in a bun. Or maybe a dumpling, you don't have a specific word for what we call a Frikadelle.
The burgers I've used last were of the frozen variety, but they didn't shrink much, almost not at all.
Good cheddar cheese is fucking impossible to find around here. I've gotten used to the genuine Scottish stuff, mind, when I was a kid and spend every summer vacation up there, so I've got high standards. But there are other aromatic cheeses that do a nice job. That, lettuce, roast onions, and some sort of sauce. BBQ sauce is nice, and as much as you will once more protest, I didn't dislike the honey-mustard salad-dressing, either. But it'll be a while before I make myself another burger.
Tomorrow, though, I intend to introduce the grill to some nice beef. Grocery store nearby sells reasonably nicely marbled entrecôte.
We've got two kinds of burgers.
The kind that's comes from a cardboard box in the freezer and the kind you'd make from minced meat you buy at the butcher's.
Now, at the butcher, you can get all sort of minced meat, beef or pork or whatnot. I must admit, I've never bought minced meat at the butcher's, but the only kind I've ever seen appeared to be less finely minced than the consistency of any burgers I'm aware of would indicate was used in their making. I like a burger made from finely minced meat, otherwise, it's just a meatball in a bun. Or maybe a dumpling, you don't have a specific word for what we call a Frikadelle.
The burgers I've used last were of the frozen variety, but they didn't shrink much, almost not at all.
Good cheddar cheese is fucking impossible to find around here. I've gotten used to the genuine Scottish stuff, mind, when I was a kid and spend every summer vacation up there, so I've got high standards. But there are other aromatic cheeses that do a nice job. That, lettuce, roast onions, and some sort of sauce. BBQ sauce is nice, and as much as you will once more protest, I didn't dislike the honey-mustard salad-dressing, either. But it'll be a while before I make myself another burger.
Tomorrow, though, I intend to introduce the grill to some nice beef. Grocery store nearby sells reasonably nicely marbled entrecôte.
If there were absolutely anything to be afraid of, don't you think I would have worn pants?
I said I have a big stick.
I said I have a big stick.
- DerGolgo
- Zaphod's Zeitgeist
- Location: Potato
Re: A vacation and American cuisine...
Tried out something today.
Chop up half a paprika. Or you can use a bell pepper, if you're American. Open a tin of sliced mushrooms, drain the fluid.
Slap both in the grill, on the low setting, leave some space at the side. Let it go for five minutes and, in that time, slice up a small-ish onion. Put that in the space left beside the other stuff, let the whole lot go for about ten minutes.
Put the lot on a plate and set the grill on full power.
While it pre-heats, rub the salt into a nice slice of Argentinian sirloin, and when the grill is hot enough, shove it in there, of course.
Just before it's done, use the microwave to put some heat back into the vegetables, though I suspect I could have just as well used the oven to keep 'em warm to begin with. This way, I left the steak in a minute too long and it was medium-well done rather than the medium-rare I had been aiming for.
When the meat has become steak, put it all on a plate. At coarsely ground pepper to the steak.
Oh, fucking yummy, and even low-carb, too! Even though the steak was relatively over-done, only a little pink rather than reddish-pink, I didn't even use most of the Heinz 57 Steak Sauce I had put on the side of the plate to dip the steak in.
I FUCKING LOVE THIS GRILL!!!
Chop up half a paprika. Or you can use a bell pepper, if you're American. Open a tin of sliced mushrooms, drain the fluid.
Slap both in the grill, on the low setting, leave some space at the side. Let it go for five minutes and, in that time, slice up a small-ish onion. Put that in the space left beside the other stuff, let the whole lot go for about ten minutes.
Put the lot on a plate and set the grill on full power.
While it pre-heats, rub the salt into a nice slice of Argentinian sirloin, and when the grill is hot enough, shove it in there, of course.
Just before it's done, use the microwave to put some heat back into the vegetables, though I suspect I could have just as well used the oven to keep 'em warm to begin with. This way, I left the steak in a minute too long and it was medium-well done rather than the medium-rare I had been aiming for.
When the meat has become steak, put it all on a plate. At coarsely ground pepper to the steak.
Oh, fucking yummy, and even low-carb, too! Even though the steak was relatively over-done, only a little pink rather than reddish-pink, I didn't even use most of the Heinz 57 Steak Sauce I had put on the side of the plate to dip the steak in.
I FUCKING LOVE THIS GRILL!!!
If there were absolutely anything to be afraid of, don't you think I would have worn pants?
I said I have a big stick.
I said I have a big stick.
-
- Ayatollah of Mayhem
- Location: Rive Gauche Anacostia
Re: A vacation and American cuisine...
sounds like the "locovore" fad hasn't hit there yetDerGolgo wrote: Argentinian sirloin
today you decide what tomorrow will bring
- xtian
- Le coureur de lames chasse Tinti...
- Location: belgium
- Contact:
Re: A vacation and American cuisine...
Have you tried Irish beef ? It's like baby skin wrapped in warm velvet melting in your mounth.
I'm not really from around here.
- DerGolgo
- Zaphod's Zeitgeist
- Location: Potato
Re: A vacation and American cuisine...
I do usually try to avoid fruit and veg that have traveled very many miles. Meat, too.12ci wrote:sounds like the "locovore" fad hasn't hit there yetDerGolgo wrote: Argentinian sirloin
But I'm weak, I'll admit it. In the depth of winter, I'll often buy some apples without looking where they're from.
I still have to get into the right habits for when I'm buying fresh meat, haven't bought anything that wasn't halfway prepared, frozen or refrigerated, in literally two years. I honestly thank you for reminding me. When I saw that slice of cow, it just looked so tasty, I hadn't even considered the carbon footprint until now.
It's tricky, best you can do over here even when going to the honest-to-god butcher is that it's from somewhere in Germany, though the animal was probably gutted and cut up in Poland, where the labor is cheaper, and has collected a thousand or more miles of Autobahn at the last. But I'll honestly try in the future.
@xtian
No, I haven't ... but I'll allow myself one more sin, just to try it out.
If there were absolutely anything to be afraid of, don't you think I would have worn pants?
I said I have a big stick.
I said I have a big stick.
-
- Barista of Doom
- Location: EM27ii
- Contact:
Re: A vacation and American cuisine...
some quick comments re this thread.
chicken fried chicken
mayonnaise on burgers
the answer is always bacon
onion roll for bun
muenster cheese or perhaps provolone
burger king is shit, braum's beats the hell out of everyone, except the local diner we have here
chicken fried chicken
mayonnaise on burgers
the answer is always bacon
onion roll for bun
muenster cheese or perhaps provolone
burger king is shit, braum's beats the hell out of everyone, except the local diner we have here
- Bo_9
- Ayatollah of Mayhem
- Location: Filthy little worn-out, broken down, see through soul.
Re: A vacation and American cuisine...
There is still a local diner over there?SidVicious wrote:burger king is shit, braum's beats the hell out of everyone, except the local diner we have here
Do tell.
When an old man dies a library burns...
"Every accident involving machinery begins with a single defect. Never forget that defect can be between your ears." - E.J. Potter
"I feel like I'm in "my little pony" HELL!!!!" -Goose
"Well, he never ever smiled, but he always seemed pleased."
"keep about your wits, Know yourself and who you came in with"
"Every accident involving machinery begins with a single defect. Never forget that defect can be between your ears." - E.J. Potter
"I feel like I'm in "my little pony" HELL!!!!" -Goose
"Well, he never ever smiled, but he always seemed pleased."
"keep about your wits, Know yourself and who you came in with"
- xtian
- Le coureur de lames chasse Tinti...
- Location: belgium
- Contact:
Re: A vacation and American cuisine...
I bet the local turkish kebab joins around Golgo's can match most of your local dinners, both in taste and heart attack efficienty.
I'm not really from around here.
- DerGolgo
- Zaphod's Zeitgeist
- Location: Potato
Re: A vacation and American cuisine...
Actually, Döner Kebap is among the healthier fast-foods. When it overtook sausages as the favorite fast-food item about a decade ago, every other food-related TV program did something about the nutrition. I mean, what's in it? Lean meat, roasted on a vertical spit, where the fat drips out. Salad, vegetables of all sorts. A yogurt-based sauce. The worst part of it is the white-ish bread it comes in.xtian wrote:I bet the local turkish kebab joins around Golgo's can match most of your local dinners, both in taste and heart attack efficienty.
Now, the greek diner that's actually only about a hundred feet or so from my front door, they do the best french fries in town (an educated opinion voiced by a taxi driver who knows all the french fries in town), and they do the gyros. Which is like the kebap, only made from pork. It's not quite as fatty as pork prepared in other ways, true. But then you order a Metaxa Gyros. At which point, they take the vertical-spit roasted pork, put it into an aluminium tray, add a sauce made from Metaxa and, well, a fist full of cheese. Put it in the oven to melt the cheese into the meat. That's where the heart attacks will be likely to happen. Delicious, aromatic, satisfying heart attacks.
They also do a mean gyros-topped pizza and pretty damn decent cheeseburger. They're so damn good, I've seen Turks eat there. In a Greek diner. Great food beats historical animosities any time, it appears. That taxi driver, himself Greek, not just by way of his parents but born and raised there, he'd enjoy a nice kebap, from the good kebap place, too.
If there were absolutely anything to be afraid of, don't you think I would have worn pants?
I said I have a big stick.
I said I have a big stick.
-
- Barista of Doom
- Location: EM27ii
- Contact:
Re: A vacation and American cuisine...
Indeed. It's called Chubby's. Across the street from the police station, kinda next to the laundromat.Bo_9 wrote:There is still a local diner over there?SidVicious wrote:burger king is shit, braum's beats the hell out of everyone, except the local diner we have here
Do tell.
and now, after realizing there was a second page to this thread and reading it, i am thoroughly hungry and I'm gonna go get a mushroom and swiss. too bad they don't do seasoned fries.
