OT: Sirloin Burger, Anyone?

Works with eggplant too!

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We don't need gene tests to see if Olympic atheletes are truly male or female. Just see if they will eat eggplant.

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John Larkin         Highland Technology, Inc 
picosecond timing   precision measurement  

jlarkin att highlandtechnology dott com 
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That also applies to a fe other things.

First of all there are a bunch of fat soluble nutrients. You need SOME fat. What's more, along with salt usually, it makes the meat cook alot better. you do not DRINK the grease. Just like deep fried foods, you do not drink t he oil. If it is drained properly and the right oil used there is nothing w rong with it. Just don't drink it by the gallon.

Den fredag den 19. juni 2015 kl. 20.49.45 UTC+2 skrev John Larkin:

moussaka is pretty good, raw eggplant is like bitter styrofoam

-Lasse

Eggplant is okay if it's sliced _really_thin_ and fried in a hot pan. Real NY eggplant parm is _delicious_.

My wife likes it cut about 3/4 inches thick and fried that way...resulting texture reminds me of my sinus problems.

Cheers

Phil Hobbs

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[snip]

Sno-o-o-ort >:-} My wife likes it that way also. I don't watch her eat it. ...Jim Thompson

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| 1962 | I love to cook with wine. Sometimes I even put it in the food.

At lunch today, one of the company cafes offered up eggplant which had been diced into cubes (about 1/2" to 3/4" on a side), fried, and then served piping-hot with garlic aoli.

Absolutely delicious.

Eggplant certainly *can* be served in ways which make it essentially inedible, but there are plenty of ways to make it good - fried-and-hot as above, bhangan bhartha, imam bayildi, baba ghanoush, etc.

I should not tell this the people here in Taiwan. They like lots of tofu.

--
Reinhardt

Approaching the limit of perfection at zero thickness.

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John Larkin         Highland Technology, Inc 
picosecond timing   precision measurement  

jlarkin att highlandtechnology dott com 
http://www.highlandtechnology.com

On Fri, 19 Jun 2015 13:13:55 -0700 (PDT), snipped-for-privacy@gmail.com Gave us:

Salt does NOT "make the meat cook a lot better". One ADDS salt AFTER the burger is cooked, or ONTO the OUTSIDE of the patty as part of the rub.. NEVER "mixed into the meat", as that causes a breakdown of the cell structures and subsequent flavor release... BEFORE it is desired.

I make burgers all the time with the 93/7 meat and they come out nice and j uicy. It may have to do with sprinkling the slab with salt and pepper and t hen adding a few tablespoons of worcestershire per pound before I form it i nto patties. Then I bake them in an uncovered pyrex dish at 350o for about

30 minutes.

My brother had a favorite recipe for hot dogs.

1. Place hot dog on board
2. Place board directly into the fire
3. When board is well charred, scrape the contents of the board into the fire
4. Eat the board

And then it tastes like "fried".

My wife loves it, too (I'll take the veal parm, thank you). When I read your description, her comment was "Ew". ;-)

Thanks for that image :(

We put 10mm eggplant slices on the BBQ. After flipping, lay a piece of cheddar on top to melt. Serve with sweet chilli sauce. Yum with the steak.

I like egg plant too. I haven't had a good baba ghanoush since a Lebanese restaurant closed. (Ummm,) George H.