On Thursday, April 21, 1994 at 2:05:50 PM UTC-10, Mil...@idx.com wrote:
: Ramsborg Joel (rams...@cae.wisc.edu) wrote:(other
: : I am looking for a recipe/method for cooking hamburgers on the grill
: : that cooking straight hamburger). I have heard of putting bread crumbs, >> egg,to
: : onion soup mix, etc., in the mix before cooking the meat, but can't seem
: : find anything written down.I'll tell you what I add to my ground hamburger (or ground turkey) to make >> great-tasting, juicy burgers. The only problem is, I do this "to taste" so >> I'll give you the ingredients and approximate how much to add. However, since
I have not made these since LAST summer, judge accordingly. My memory on the >> amounts is probably off.
1/2 lb ground beef or turkey
2 Tblsp Worsteshire (sp?) sauce
2 Tblsp grated parmesan cheese
1 Tblsp dried onion
1/2 tsp seasoned salt
1/8 tsp creole seasoning
salt, to taste
pepper, to taste
1/4 garlic powder
Mix together until well blended. Misture should "appear" darker due to the >> sauce. I usually "taste" it at this point to see if it needs anything. Grill >> as usual.
Tracy MIL...@IDX.com
We find these to be tasty enough NOT to require ketchup or mustard or anything
except a slice of swiss cheese, (of course)....
It's probably a good idea to cook ground turkey to well done but I could be wrong. I'm actually afraid of ground turkey.
On Thursday, April 21, 1994 at 2:05:50 PM UTC-10, Mil...@idx.com wrote:
: Ramsborg Joel (rams...@cae.wisc.edu) wrote:egg,
: : I am looking for a recipe/method for cooking hamburgers on the grill >> (other
: : that cooking straight hamburger). I have heard of putting bread crumbs,
: : onion soup mix, etc., in the mix before cooking the meat, but can't seemto
: : find anything written down.I'll tell you what I add to my ground hamburger (or ground turkey) to make >> great-tasting, juicy burgers. The only problem is, I do this "to taste" so >> I'll give you the ingredients and approximate how much to add. However, since
I have not made these since LAST summer, judge accordingly. My memory on the >> amounts is probably off.
1/2 lb ground beef or turkey
2 Tblsp Worsteshire (sp?) sauce
2 Tblsp grated parmesan cheese
1 Tblsp dried onion
1/2 tsp seasoned salt
1/8 tsp creole seasoning
salt, to taste
pepper, to taste
1/4 garlic powder
Mix together until well blended. Misture should "appear" darker due to the >> sauce. I usually "taste" it at this point to see if it needs anything. Grill >> as usual.
Tracy MIL...@IDX.com
We find these to be tasty enough NOT to require ketchup or mustard or anything
except a slice of swiss cheese, (of course)....
It's probably a good idea to cook ground turkey to well done but I could be wrong. I'm actually afraid of ground turkey.
On 2024-02-06, dsi1 <dsi123@hawaiiantel.net> wrote:
It's probably a good idea to cook ground turkey to well done but I could be wrong. I'm actually afraid of ground turkey.
I thought only white people were afraid of food.
On Monday, April 18, 1994 at 9:26:22 AM UTC-10, denn...@mauigateway.com wrote:with cooking up or eating a rare burger. Mostly, I prefer a medium rare burger.
One of my favorite hamburger variations is to stuff them with choppedBefore all the e-coli threat, I used to stuff my burgers with ice cubes.
green onion and mushrooms. I make two thin patties and put some green
onions and mushrooms on top of one, top it with the other and pinch
the edges together. It's really good.
When cooked on a flaming hot grill, the outsides get charred and yummy
and the insides stayed rare.
Now, with poor sanitation in some slaughterhouses, I grind all my own
meat and cook my hamburgers to medium. No more rare burgers for me,
thank you...
You should try stuffing your patties with sauteed mushrooms and slices
of cheese. MMmmm...
Stuffing a burger with ice cubes seems pretty radical. You could also try cooking your patties while frozen. My guess is that if you grind your own meat, your risk of e-coli is minimal i.e., you could eat your hamburger raw. I don't have any problem
On Tuesday, February 6, 2024 at 9:20:14 AM UTC-10, Cindy Hamilton wrote:
On 2024-02-06, dsi1 <dsi...@hawaiiantel.net> wrote:
On Thursday, April 21, 1994 at 2:05:50 PM UTC-10, Mil...@idx.com wrote: >> >> > : Ramsborg Joel (rams...@cae.wisc.edu) wrote:I thought only white people were afraid of food.
: : I am looking for a recipe/method for cooking hamburgers on the grill(other
: : that cooking straight hamburger). I have heard of putting bread crumbs,egg,
: : onion soup mix, etc., in the mix before cooking the meat, but can't seemto
: : find anything written down.I'll tell you what I add to my ground hamburger (or ground turkey) to make
great-tasting, juicy burgers. The only problem is, I do this "to taste" so
I'll give you the ingredients and approximate how much to add. However, since
I have not made these since LAST summer, judge accordingly. My memory on the
amounts is probably off.
1/2 lb ground beef or turkey
2 Tblsp Worsteshire (sp?) sauce
2 Tblsp grated parmesan cheese
1 Tblsp dried onion
1/2 tsp seasoned salt
1/8 tsp creole seasoning
salt, to taste
pepper, to taste
1/4 garlic powder
Mix together until well blended. Misture should "appear" darker due to the
sauce. I usually "taste" it at this point to see if it needs anything. Grill
as usual.
Tracy MIL...@IDX.com
We find these to be tasty enough NOT to require ketchup or mustard or anything
except a slice of swiss cheese, (of course)....
It's probably a good idea to cook ground turkey to well done but I could be wrong. I'm actually afraid of ground turkey.
--
Cindy Hamilton
Feel free to gobble all the ground turkey that yoose can handle, white girl.
On 2024-02-06, dsi1 <dsi123@hawaiiantel.net> wrote:
It's probably a good idea to cook ground turkey to well done but I could be wrong. I'm actually afraid of ground turkey.I thought only white people were afraid of food.
--
Cindy Hamilton
Feel free to gobble all the ground turkey that yoose can handle, white girl.
That would be zero. I'll take ground pork instead.
On 2/6/2024 5:07 PM, Cindy Hamilton wrote:
On 2024-02-06, dsi1 <dsi123@hawaiiantel.net> wrote:Ground turkey needs a heck of a lot of seasoning to make it taste
It's probably a good idea to cook ground turkey to well done but I could be wrong. I'm actually afraid of ground turkey.I thought only white people were afraid of food.
--
Cindy Hamilton
Feel free to gobble all the ground turkey that yoose can handle, white girl.
That would be zero. I'll take ground pork instead.
anything other than blah.
I remember watching a guy kill and pull the guts out of chickens when I was a kid. Turkey has a back-taste that reeks of chicken guts. Oddly enough, chickens don't have the taste of chicken guts. As far as safety goes. Trying to grill turkey burgers isjust asking for trouble.
On 2024-02-06, dsi1 <dsi123@hawaiiantel.net> wrote:
Feel free to gobble all the ground turkey that yoose can handle,
white girl.
That would be zero. I'll take ground pork instead.
dsi1 wrote:
...ground turkey...
I remember watching a guy kill and pull the guts out of chickens
when I was a kid. Turkey has a back-taste that reeks of chicken
guts. Oddly enough, chickens don't have the taste of chicken guts.
As far as safety goes. Trying to grill turkey burgers is just
asking for trouble.
as a kid i was blessed to experience a bunch of drunk
guys cleaning several hundred ducks - i don't think i'll
ever forget that smell. i like dark meat but i've not
had duck very often and i like the dark meat of roasted
turkey (along with the rest of it) but i do not like
ground turkey at all. completely different foods to me
and i won't bother with one while i will greatly enjoy
the other.
jmcquown wrote:
On 2/6/2024 5:07 PM, Cindy Hamilton wrote:
On 2024-02-06, dsi1 <dsi123@hawaiiantel.net> wrote:Ground turkey needs a heck of a lot of seasoning to make it taste
It's probably a good idea to cook ground turkey to well done but I could be wrong. I'm actually afraid of ground turkey.I thought only white people were afraid of food.
--
Cindy Hamilton
Feel free to gobble all the ground turkey that yoose can handle, white girl.
That would be zero. I'll take ground pork instead.
anything other than blah.
BBQ sauce to the rescue!
songbird (just joking, i wouldn't cook with it unless i
had to...
On Monday, April 18, 1994 at 9:26:22 AM UTC-10, denn...@mauigateway.com wrote:with cooking up or eating a rare burger. Mostly, I prefer a medium rare burger.
One of my favorite hamburger variations is to stuff them with choppedBefore all the e-coli threat, I used to stuff my burgers with ice cubes.
green onion and mushrooms. I make two thin patties and put some green
onions and mushrooms on top of one, top it with the other and pinch
the edges together. It's really good.
When cooked on a flaming hot grill, the outsides get charred and yummy
and the insides stayed rare.
Now, with poor sanitation in some slaughterhouses, I grind all my own
meat and cook my hamburgers to medium. No more rare burgers for me,
thank you...
You should try stuffing your patties with sauteed mushrooms and slices
of cheese. MMmmm...
Stuffing a burger with ice cubes seems pretty radical. You could also try cooking your patties while frozen. My guess is that if you grind your own meat, your risk of e-coli is minimal i.e., you could eat your hamburger raw. I don't have any problem
https://photos.app.goo.gl/crUeEK6dhLTGvk4q7
On Tuesday, February 6, 2024 at 3:00:04 PM UTC-8, jmcquown wrote:
On 2/6/2024 5:07 PM, Cindy Hamilton wrote:
On 2024-02-06, dsi1 <dsi...@hawaiiantel.net> wrote:
It's probably a good idea to cook ground turkey to well done but I could be wrong. I'm actually afraid of ground turkey.I thought only white people were afraid of food.
--
Cindy Hamilton
Feel free to gobble all the ground turkey that yoose can handle, white girl.
That would be zero. I'll take ground pork instead.
Ground turkey needs a heck of a lot of seasoning to make it taste
anything other than blah.
Already-seasoned turkey burgers are great. No other preps are necessary.
Cindy Hamilton wrote:
On 2024-02-06, dsi1 <dsi123@hawaiiantel.net> wrote:
Feel free to gobble all the ground turkey that yoose can handle,
white girl.
That would be zero. I'll take ground pork instead.
You'd be happy here!
W got an 8lb pork butt for 99cents a lb last week. We cut off 2 12oz
pork steaks and vacumn sealed them 1 to a bag, then a 12oz bag of pork
stew meat (sealed same). We ground the rest and started a bean pot
with the meaty bone.
I have about 5.5lbs of ground pork in 8oz separate vacumn bags. When
we use it, we need either 1/2lb or 1lb ground so it's easiest to go
1/2 lb and just grab 2 if needed.
I left in the fridge, 2 bags to make lumpia and Don used 1 for making
fresh sausage meatballs for dinner last night.
Title: xxcarol's Lumpia
Categories: Xxcarol, Pork
Yield: 25 Servings
1 1/2 lb Ground pork, thick grind
1/4 c Green onion, minced
6 ea Garlic cloves, minced fine
3/4 c Grated carrot
2 tb Soy sauce, datu puti
1 ts Garlic powder
3 ts Black pepper
3 ea Minced shiitake (1/4 c)
1 ea Egg, cold
25 ea Lumpia wrappers
On 2024-02-10, cshenk <cshenk@virginia-beach.net> wrote:
Title: xxcarol's Lumpia
Categories: Xxcarol, Pork
Yield: 25 Servings
1 1/2 lb Ground pork, thick grind
1/4 c Green onion, minced
6 ea Garlic cloves, minced fine
3/4 c Grated carrot
2 tb Soy sauce, datu puti
1 ts Garlic powder
3 ts Black pepper
3 ea Minced shiitake (1/4 c)
1 ea Egg, cold
25 ea Lumpia wrappers
Title: Leo's Lumpia
Categories: Odd
Yield: I can't remember
1 lb Hamburger
1 large yellow onion
? salt to taste
1 package of Lumpia wrappers
Some of the gals at my work in the Seventies were Filipino.
On Saturday, February 10, 2024 at 12:53:03 PM UTC-10, Leonard Blaisdell wrote:scoop of ice cream, you'll be a hero. That would be inevitable.
On 2024-02-10, cshenk <csh...@virginia-beach.net> wrote:
Title: xxcarol's LumpiaTitle: Leo's Lumpia
Categories: Xxcarol, Pork
Yield: 25 Servings
1 1/2 lb Ground pork, thick grind
1/4 c Green onion, minced
6 ea Garlic cloves, minced fine
3/4 c Grated carrot
2 tb Soy sauce, datu puti
1 ts Garlic powder
3 ts Black pepper
3 ea Minced shiitake (1/4 c)
1 ea Egg, cold
25 ea Lumpia wrappers
Categories: Odd
Yield: I can't remember
1 lb Hamburger
1 large yellow onion
? salt to taste
1 package of Lumpia wrappers
Some of the gals at my work in the Seventies were Filipino. I stole
their wrapper culture and made my own stuffing.
Peeling the shells off of each other was the tough part after buying
them from an Oriental market.
Make hamburger and onions, and wrap them in the shells. Then fry 'em up.
Easy peasy "fusion" cooking. ;)
But I'd prefer your rendition if bought in a restaurant.
You might like banana lumpia. You just wrap a banana that's been sliced in half and wrap and fry. That's it. You can roll the banana in brown or white or cinnamon sugar before wrapping. It's a popular treat at parties. If you serve a couple with a
Gong Hee Fat Choy!!!
On 2024-02-10, cshenk <cshenk@virginia-beach.net> wrote:
Title: xxcarol's Lumpia
Categories: Xxcarol, Pork
Yield: 25 Servings
1 1/2 lb Ground pork, thick grind
1/4 c Green onion, minced
6 ea Garlic cloves, minced fine
3/4 c Grated carrot
2 tb Soy sauce, datu puti
1 ts Garlic powder
3 ts Black pepper
3 ea Minced shiitake (1/4 c)
1 ea Egg, cold
25 ea Lumpia wrappers
Title: Leo's Lumpia
Categories: Odd
Yield: I can't remember
1 lb Hamburger
1 large yellow onion
? salt to taste
1 package of Lumpia wrappers
Some of the gals at my work in the Seventies were Filipino. I stole
their wrapper culture and made my own stuffing.
Peeling the shells off of each other was the tough part after buying
them from an Oriental market.
Make hamburger and onions, and wrap them in the shells. Then fry 'em
up. Easy peasy "fusion" cooking. ;)
But I'd prefer your rendition if bought in a restaurant.
Side note: they have a lot of types of lumpia there. Most use ground
meat but not all. Some use banana for example. Many use beef, chicken
or lamb while mine are the pork type. Already noted is some use spring
roll or eggroll wrapper. Most sold commercially in the USA use the
thicker wrapper and a machine to mix and wrap. Some even insist that
is the norm but it's only because they don't know the difference of the paper-thin crunchy wrappers you seem to use and I do. The wrappers I
use come from the Philippenes. They are hard to find.
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