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Rachael Ray Planning to Open New York City Burger Joint
Yo phauxtoe,
You're right ... a good aged steak (my choice is a thick filet) is best 'black & blue'.
However, fresh ground meat (my choice is bison) should be bloody ... therefore the term for a perfect Burger of my choice is 'black & red'. (I'd almost prefer to leave out the 'black'.)
Rachael Ray Planning to Open New York City Burger Joint
.I'm a bison steak tartare person myself, so I like my burgers black & red w/ just onions, garlic, salt & pepper. Alas, that's no longer legal fare these days. The ultimate burger has succumbed to the tasteless buds of the FDA.
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OK all you Crock Pot users ... I need some help. I just bought my first slow cooker primarily for stock, however I'd also like to adapt some of my oldie, but good recipes to this cooking method.
1. Do I just use the time I normally use for a recipe? (i.e. oven roast, etc.?)
2. I'm an Arborio rice addict ... can I add the rice to the pot with the meat, veggies, broth, etcetera?
3. Are there any good 'crock pot' recipe web sites you can recommend?
I'll bless you for any & all advice, Carolyn