I inherited that plastic hamburger shaping device! I haven't used it yet because last time I made hamburgers I cheated and made Central Market pre shaped ones from their meat section! Anyway, I'll let you know how it works 20 something years later! I always thought that was SO cool!
Now I feel like I must have a baked potato! A few weeks ago I bought a sweet potato and baked and ate it with just butter and it was delicious and I was stuffed! I might have to do that again soon now!
Mmmm! I love the PB and Honey on soft white bread! I seriously remember eating something like chicken fried steak at camp and topping it off with a PB and Honey sandwich! If I did that today I would weigh a million pounds!
Kraft mac and cheese and Ina's are totally different foods. I would agree that Ina's is my favorite but it can't even be compared to Kraft mac and cheese because they are not even in the same category. And yes, your children will be eating some Kraft mac and cheese when they come to my house, why, because Aunt B wants some for herself! And plus if they get your taste buds then it will make them appreciate your cooking even more, so basically I'll be doing you a service!!
I love my cast iron skillets and always cook my eat on them. Burgers, steaks, chicken - doesn't matter.
What I do to make burgers cook evenly - I like mine around 6 oz's. Shape the burger and then make a donut hole in the center. It will cook the burger much more evenly and the hole will close as it cooks. For some strange reason it doesn't make it well-rare-well, which one would think. It just makes it even, and is a perfect (for me) way of making thick burgers.
I always thought you couldn't make a good hamburger at home unless you did it outside on the grill (where it is hard to go wrong), until I got a cast iron skillet.
I mash the meat thin between wax paper and pressing down on a plastic cutting board. I splash on Worcester sauce, teryaki sauce (that's the salt) and pepper.
They are really good doing the White Manna method. You slap it in the skillet and cover with onions. Just before flipping, mash in the onions and flip. Add cheese to melt.
I like the What-A-Burger stacking method. Mustard on the buns. Lay out the top bun then put on the lettuce, then the tomatoes, then the pickles, then I like jalapenos. Take the burger off the skillet and lay the cheese side on top of the vegetable. Then the bottom bun. Flip over.
This is a good treat, tho I have to share a rather 'down' story about this. My cousin and her sisters spent several years in a children's orphanage in SC during the 1940s. In later years, when, as a child, I would visit this cousin, she would always make me a peanut butter sandwich on white bread, covered with -- corn syrup. I loved it and thought it was special. It was years later that I recall she told me this was what the children were served for dinner in the home on many nights. It was hardly a 'treat' for her....it was survival.
I am proud to say that my oldest daughter wasn't aware that mac and cheese was available in a box until her 2nd year in college when she shared an apartment with two other friends and they went shopping. She was embarrased and they were dumbfounded. How could anyone grow up in America and not know about Kraft Mac and Cheese. They bought the blue box, but she later made the scratch version and her friends were converted. Whenever they're in town they come by for the Ina variety that I've been making for a few years. My daughter won't make it, too much grating and Gruyere is very expensive. Tomatoes are optional. I leave them off unless the whole dish will be consumed at one meal.
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