pattyplus’s Profile
Recent Comments
Dear AHT: Should I Make Burgers with My Elk Meat?
I used to hunt and have had zillions of elk burgers. I used to take my wapiti (heh) to an experienced processor where beef suet was ground into the elk. I used to get 10% fat (lean) added to some for use in meatloaf and other dishes, and 15% (burger grind) for the rest. Elk burger is juicy and tender when it has enough fat and isn't overcooked. To me, elk meat in general is superior to bison, deer and pronghorn, but not as good as oryx. Bear is godawful nasty, and I've yet to try moose or caribou, which I hear are pretty good.
In-N-Out 60th Anniversary Promotion a Hoax
Today's my mom's b-day, (85), and she ain't rollin' back prices neither! Nyeh...........
The Ten Best Burgers in America According to Men's Fitness—I Mean Zagat
Ironically, if someone compiled a top 10 list of men's fitness magazines, Men's Fitness wouldn't make it due to shoddy journalism. I say don't get all worked up over the trival and inane. Go eat a good burger somewhere and chill.
See more comments by pattyplus »
Recent Posts
pattyplus hasn't written a post yet.
Recent Favorites
pattyplus hasn't favorited a post yet.
Blake's does make a fine burger, cooked and stacked the way you want it, and their green chile is authentic, meaning it makes locals sweat and touristas cry. You can get green chile on your burger at most of the national chain joints here in Nuevo Mexico, but it's usually straight from a can, watery, pale and bland tasting.