Ah, what I'm running into is grocery store relabeling. "That sweet, orange-colored root vegetable that you love so dearly is actually a sweet potato. Yes, all so-called “yams” are in fact sweet potatoes. Most people think that long, red-skinned sweet potatoes are yams, but they really are just one of many varieties of sweet potatoes."
The color of the dish looks more like Yams than sweet potatoes? At least at my market, there is a distinction. Sweet potatoes look more yellow in color, and the yams look more orange. Just me?
Ham the torpedoes!
@imwalkin, OK - same deal for me. I preheated my Lodge cast iron griddle for 20 mins on high, and didn't get the temperature high enough that the burgers would stick on smashing. I had a bear of a time with the patty sticking to the metal spatula. Still tasted good, and I liked the two small patties w/ cheese in the middle method.
Nervous about doing this indoors - too much grease spray.
Made this tonight w/ a few mods, the kids (1 & 4) ate it up - the broth was fantastic, and my son (1) was eating the veggies by the handful. I ended up using Kale instead of the escarole, and black rice instead of pearled barley. Seriously - when was the last time you saw kids eating kale by the fistful?!
A blue, because I'm strong, assertive, and well...not everyone likes me :(
The best I've ever had was an animal style, double double, from in and out in Las Vegas for breakfast at 4 pm. The double cheeseburger and Neapolitan shake had restorative powers.
I like to make lamb kabob at home, tzatziki sauce, and fresh wheat pitas. If we're feeling cheap, we'll just make baked Falafel - healthier, and not quite as delicious as the fried variety, but they work for a weeknight dinner.
Am I the only reading this thinking there should be a chain of Banh mi sandwich shops across the US selling these wild and crazy variations? The General and Banh Pastra-mi are the best IMHO.
The best BBQ experience I've had is trying out all the great varieties when I went to "BBQ at the summit", a BBQ festival in Dillon, CO (Summit county). Barbecue to me is all about the different regional styles that we have in this country, and to properly celebrate you need to get covered down to your elbows in mustard, tangy sauce, dry rub, and burnt ends.
Aside from taking the increased volume into account, yes your basic gorilla math holds. Last thing you want is a thin crust pizza using this technique.
Any idea how to adjust the recipe to use a 10" skillet and 12" skillet? Maybe increase the overall recipe by 1/3rd and give that a try?
The beef flavor could be a local sourcing issue. I know here in Colorado, where Smashburger started, the beef has a very beefy taste. I've never had the bland problem you described Burger365.
Yogurt. Or more technically, warm milk, prior to it becoming yogurt.
Extra virgin olive oil, dry aged mozz, good thick-cut chopped bacon, sliced dates. Porky and sweet!
Buffalo Trace represent!! My current value favorite, front and center.
@atmast, I posit that you can't be that poor in body if you're eating excellent quality homemade steel-baked pies, while college kids somewhere are drunkly suffering through a little cesars pepperoni.
@scott, Circular sander? What type of pad?
Question - don't own a pizza peel, looking to get a wooden or aluminum one for my own steel project. If you have wood, launching the pie on the steel seems straightforward enough (floured peel, pie made on said peel, shoving motion onto steel).
But, how do you transfer it back to the peel once its cooked? You can't exactly scoop it up, do you grab the rim with your hand and pull it onto the peel? I've been favoring an aluminum peel, because it seems thinner and more spatula like - just scoop up the pie.
How does the transfer process work?
I just made scratch biscuits this weekend, and finally got fed up using knives to cut the shortening in, and a pint glass to cut the dough. I ordered a pastry cutter and biscuit cutter set - so please send a book DB!
I served a lemon herb butter, country crock for the 3 yr old, and honey with our biscuits. We had corn chowder for the main course.
Recipe link is broken.
double double, animal style, fries well done, neo shake.
Sauce to tenders proportion is key, and I like mine saucy - so that the buffalo dressing and the ranch/blue cheese run together to create a delicious magma, the wrap falls apart, and I'm left with hands as messy as I'd have from eating buffalo wings.
Last night I made stuffed shells, with spinach, mushrooms, carrots, and cottage cheese. My wife is pregnant and abhors tomato sauce of late, so I did a cheesy white sauce instead.
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