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The Ten Most Recent Comments By mnrobb

From Recipes

Essentials: Hamburgers

why does the instruction to put hamburgers on your guests' buns make me giggle?

mnrobb at 3:56PM on 04/18/08

From Eating Out

Another Classic Jewish Deli Bites the Dust: Wolfie's Rascal House

Sniff. This place was such a part of my youth - my grandparents were snow-birds and wintered across the street...I'd always hoped to take my daughter there one day but we've not hit Miami yet. My brother just moved there and took his girls to eat there a few months ago. Sad to lose it.

mnrobb at 4:52PM on 03/26/08

From Required Eating

Seriously Delicious Holiday Food Giveaway: Russ & Daughters

Everything bagel, lox, dilled cream cheese, red onion, capers, and thinly sliced cucumber...OMG..

mnrobb at 1:30PM on 12/20/07

From Talk

QotD: Fill in the blank: I can't keep _____ in the house.

Nutella. No way.

mnrobb at 12:30PM on 06/04/07

From Required Eating

Roasters Do More Than Just Roast

I've used mine (which has a lid) to steam lobsters. Just throw it on two burners with boiling water in the bottom of the roasting pan, toss the bugs on the rack, lid it, and oh, yeah, put a brick on top and cover your ears. :o)

mnrobb at 1:12PM on 04/18/07

From Required Eating

Cookbook Giveaway: 'A Twist of the Wrist'

Bottled Ginger Juice. Adds zip to a stir fry, a veg dish, a cocktail...no mess, no peeling, no chopping. And I can't tell the difference...except I don't get the occasional teeny burning hell flake in my mouth.

mnrobb at 9:02AM on 04/17/07

Responses to Comments by mnrobb

From Recipes

Essentials: Hamburgers

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.

chisai at 9:15AM on 04/25/08

From Recipes

Essentials: Hamburgers

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.

eatorama at 12:52AM on 04/25/08

From Recipes

Essentials: Hamburgers

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!

ilovemonkeys at 12:44PM on 04/21/08

From Recipes

Essentials: Hamburgers

@Robin

My cast iron isn't a grill pan but I can still acieve a properly-cooked burger. The trick is getting the heat right. I like getting the pan pretty hot, putting the burger on, and then turning down the head to medium/medium-high pretty quickly. This gets a bit tedious if you're doing more than two burgers, but for small batches, I find it produces the best results.

mrestko at 9:42PM on 04/20/08

From Recipes

Essentials: Hamburgers

I have a Le Creuset cast iron grill pan and have never managed to use it without filling the apartment with smoke (or ending up with food that might as well not be grilled). I don't know how anyone does it.

Robin Bellinger at 9:30PM on 04/18/08

From Recipes

Essentials: Hamburgers

I love my cast iron for grilling in an apartment, although yes, you do need your windows open.

As much as I love thick burgers, if you want a half pound burger, I find things cook better and more consistently if you just do two quarter pounders. Heck, I even have good results making sliders and stacking them.

MikeSims at 5:33PM on 04/18/08

From Recipes

Essentials: Hamburgers

I live in NYC too and I grill all of those things you say you can't. I have a two burner Le Creuset cast iron griddle (with raised grill) and a grill pan by the same manufacturer. Works fine for me, and I grill at least 4 nights a week.

pemabuk at 4:04PM on 04/18/08

From Eating Out

Another Classic Jewish Deli Bites the Dust: Wolfie's Rascal House

Totally fahrklempt here. I'm going to sit shivah.....

RichardCrystal at 10:41AM on 03/27/08

From Eating Out

Another Classic Jewish Deli Bites the Dust: Wolfie's Rascal House

I had matzo ball soup and cheesecake at a Wolfie's in Miami when I was 6 years old. It's one of my earliest memories of a restaurant and of being excited by food. I recently bought an old postcard of Wolfie's on e-bay. This is so sad.

aharste at 9:36AM on 03/27/08

From Required Eating

Seriously Delicious Holiday Food Giveaway: Russ & Daughters

We have a winner!

And it's ... BLEWEYE. Someone from Serious Eats will be contacting you shortly for shipping info.

Thanks to everyone who commented, and tune in again later today and throughout New Year's Day for a contest each day.

Adam Kuban at 12:15PM on 12/21/07