I keep both on hand. I like MW for most sandwiches and tarter sauce. Mayo is better in potato salad and many other dishes where the zing of MW isn't wanted. Also, you can dress up mayo with garlic, chipotle, lemon and many other spices and flavors. MW pretty much is what it is.
En Espanol, the word for eggs is "huevos." Of course, perhaps you made the dish on Thursday, or Jueves.
Recipies,
Everybody has one, but
Doubt that
Mine can be topped
Even if your dad is a butcher
Add to a pound of premium ground beef
Three tablespoons of worstershire, carmelized
Onion and some bleu cheese, but
Not too much, enough for three patties
And throw them on a hot grill 'til they're almost
Black on the outside and slightly
Undercooked in the middle
Now that's good eatin'
Someone should Google the fat/sodium/calorie content of those bad boys. I'm guessing the numbers are so high you'd need a ladder to read 'em.
I don't see much difference between beef and bison, except that bison is leaner and you have to be careful not to overcook it.
Actually, the tips come from Good Housekeeping, not MSN. GH is a magazine for new and inexperienced homemakers, and it's filled with basic, fundamental advice on everyday living. For anyone with half a clue, it's mostly unnecessary. But for the legions of hopelessly under-educated among us, it's a source of much needed elemental information: keep your checkbook balanced; wash your hands after using the facilities; don't let raw meat sit at room temperature for more than an hour. Astute AHT readers may not need the info in the article, but evidently lots of people do--Good Housekeeping has been around for a very long time.
And did I miss the
Isn't sliced meat vs ground meat the heart of the issue here? Shouldn't we all agree that burgers are ground meat only? Otherwise, any meat and bread concoction could be called a burger and the terms burger and sandwich become synonymous, don't they? Many places sell chopped or sliced meat sandwiches, but is it right to call them burgers? I think not. To me, anyway, a burger is ground raw meat that is pressed into a patty, then cooked and served on some sort of bread. There are countless variations possible on this basic theme, but all have ground meat as a common ingredient.
btw: the top bun is under the tomato and onion slices on the right ;^)
What goes around, comes around. I'm in my 60s (early 60s, so back off) and I can remember my folks making sand grills at the lake when I was a little squirt. As a young(er) man living in San Diego, I made them several times a year. Fires were permitted on most beaches then, so long as they were built inside the tideline. I used to catch fish and lobster and buy fresh California oysters, and we had some world class cookouts that often turned into all night bonfires. We'd wrap spuds and corn on the cob in foil to cook in the coals and toss everything else on the grill. Finding driftwood was hit-or-miss, so I always brought along two pieces of rebar which were bent into a wide u-shape to support the grill. Rather than digging a hole, I simply kicked some sand aside to make a shallow depression for the coals, and then piled up more sand as needed to make a wind break. I don't think we ever cooked burgers at the beach, though, since we always had plenty of fresh seafood. Those are the only times in my life that I can remember having more lobster available than I could possibly eat. I live in the desert now, and still carry my sand grill along on camping trips.
Nothing exceeds like excess.
Beauty is in the eye of the beholder, just as taste is in the mouth of the bun holder. My taste buds tell me it's important to get the proper ratio of lean to fat, no matter what cuts of meat you use. Too much fat makes the burger greasy instead of juicy, and too little fat makes the burger dry and mealy rather than tender and flavorful. I think 85% lean to 15% fat is just about right for burgers. But not all fat is alike. Beef fat is almost sweet, and many people prefer it. Mixing fat from pork, duck and/or goose with lean beef or bison, however, can result in some memorable burgers. Just for fun, I recently mixed some fairly lean beef with spicy pork chorizo, and aiiee chihuahua, it tasted like a fiesta in my mouth.
Thanks! It's too hot to make tamales in the summer, so any suggestions on new ways to use up masa harina are so welcome. And it sounds easy.
I've lived in California and Kansas, and Best Foods and Hellman's are the same. It's the only commercial brand I use- as well as the only brand my mom bought when we were growing up.
I see "Kewpie" mayo in the Japanese food stores and I'm tempted to try it, but then I remember my disappointment every time I've bought something that wasn't Best Foods or Hellman's.
Wow, I thought this thread would be a war. I'm surprised to see so many people in the middle ground who use both, giving sound explanations for the applcation of both. But I would not like them to make me a sandwich or a batch of potato salad.
I'm scared of homemade mayo, but when I made it in the 80's before worries about yolks, it was way better than bottled. Just a few years ago we discovered Costena brand at Hispanic supermarkets; that's the closest-to-homemade brand we've had, and now we buy no other. Wish we could try Duke's.
^ weird! Maybe they use a different formula to suit regional tastes--someone should do a taste test who has access to both Best's and Hellman's!
@pattyplus, forgive me, I stand corrected. That's what I get for having three languages swirling around in my head. Spanish used to be my "fluent" language; now it is number three in usage. That ought to change soon, I'll be in Spain in October...
@Heart ~ That's what they say, but I remain a non-believer. We lived in SLC for 3 years and I never touched the stuff!
I think it looks like a stomach ache, but I know if I had the chance I wouldn't be able to resist...
Oh, the humanity! Bleh, bleh.
(at first I thought they were bagelburgers, but then...)
@Big B: I'd imagine they'll be serving these again at some point. They've done it in the past at least a couple of times. All this has happened before, and it will happen again.
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