chicar
Rogue Ætherlord
 Canada
Student in Techno-Shamanism and Lyncanthrope
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« on: May 21, 2020, 12:38:35 pm » |
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Hmmmm,How Crual It Was To Discover This Video Before Breakfast: https://youtu.be/G4U09p-TE04
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The word pagan came from paganus , who mean peasant . Its was a way to significate than christianism was the religion of the elite and paganism the one of the savage worker class.
''Trickster shows us how we trick OURSELVES. Her rampant curiosity backfires, but, then, something NEW is discovered (though usually not what She expected)! This is where creativity comes from—experiment, do something different, maybe even something forbidden, and voila! A breakthrough occurs! Ha! Ha! We are released! The world is created anew! Do something backwards, break your own traditions, the barrier breaks; destroy the world as you know it, let the new in.'' Extract of the Dreamflesh article ''Path of The Sacred Clown''
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Sir Henry
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« Reply #1 on: May 21, 2020, 06:28:24 pm » |
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In some ways that's the opposite to how I learned to cook burgers in the '60's - while that one is deep fried with no salt, we were taught to use no oil, just sprinkle a layer of salt in the frying pan and cook the burger on that. The salt draws out the fat so the burger cooks in its own fat and juices.
No idea which is worse for you, all that salt or all that fat...
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I speak in syllabubbles. They rise to the surface by the force of levity and pop out of my mouth unneeded and unheeded. Cry "Have at!" and let's lick the togs of Waugh! Arsed not for whom the bell tolls, it tolls for tea.
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J. Wilhelm
╬ Admiral und Luftschiffengel ╬
Board Moderator
Immortal

 United States
Sentisne fortunatum punkus? Veni. Diem meum comple
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« Reply #2 on: May 21, 2020, 11:33:04 pm » |
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It's all good, fat and all!
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J. Wilhelm
╬ Admiral und Luftschiffengel ╬
Board Moderator
Immortal

 United States
Sentisne fortunatum punkus? Veni. Diem meum comple
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« Reply #3 on: May 21, 2020, 11:50:33 pm » |
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That is basically hamburger confit. I'm not entirely sure you need to dunk it in tallow. Beef can be very fat already, it comes in grades at the supermarket.
My technique is to make the burger a bit like a meatball. I actually use spinach and an ungodly amount of onion I saute beforehand (without caramelization because both the sauteed onion and the spinach go into cooking inside the hamburger again. All that humidity in the onion and spinach leeches out of the burger, first allowing the burger to burn a bit on the frying pan, and then you cover the pan. The burger begins to boil in all its juices as they seep out into the pan. The burgers will be halfway covered in juices. After 10 minutes you flip the burgers and continue cooking close to when all the water in the pan has evaporated (about 18 minutes) and it's basically swimming in all beef fat, and for just a few minutes you allow it to caramelize (confit) in the fat without the cover making sure it doesn't burn too much.
And that is my burger method. Not 1918, but 2018.
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« Last Edit: May 22, 2020, 02:42:17 am by J. Wilhelm »
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von Corax
Squire of the Lambda Calculus
Board Moderator
Immortal

 Canada
Prof. Darwin Prætorius von Corax
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« Reply #4 on: May 22, 2020, 12:54:35 am » |
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Woof. I could hear my arteries harden as I watched that.
Time for supper. I think I'll have butter with some potatoes under it.
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By the power of caffeine do I set my mind in motion By the Beans of Life do my thoughts acquire speed My hands acquire a shaking The shaking becomes a warning By the power of caffeine do I set my mind in motion The Leverkusen Institute of Paleocybernetics is 5838 km from Reading
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Hurricane Annie
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« Reply #5 on: June 06, 2020, 05:36:37 pm » |
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Where is the egg and beetroot ?
{On a sad note Burger King is in receivership in New Zealand. Farewell to the Whopper and Hawaiian Chicken }
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J. Wilhelm
╬ Admiral und Luftschiffengel ╬
Board Moderator
Immortal

 United States
Sentisne fortunatum punkus? Veni. Diem meum comple
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« Reply #6 on: June 06, 2020, 08:51:02 pm » |
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Egg in Hamburger, yes. But Beets?
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von Corax
Squire of the Lambda Calculus
Board Moderator
Immortal

 Canada
Prof. Darwin Prætorius von Corax
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« Reply #7 on: June 06, 2020, 09:12:33 pm » |
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Egg in Hamburger, yes. But Beets?
The perfect hamburger patty: No egg. No beet. No bread. Just meat.
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J. Wilhelm
╬ Admiral und Luftschiffengel ╬
Board Moderator
Immortal

 United States
Sentisne fortunatum punkus? Veni. Diem meum comple
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« Reply #8 on: June 07, 2020, 01:06:47 am » |
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Egg in Hamburger, yes. But Beets?
The perfect hamburger patty: No egg. No beet. No bread. Just meat. I still have never heard of beets in a hamburger. An explanation from Ms Annie?
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Sorontar
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« Reply #9 on: June 07, 2020, 03:54:47 pm » |
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Australian fish'n'chip stores tend to offer beetroot slices (and sometimes pineapple) as an option for hamburgers. Thankfully, if you ask for one-with-the-lot, it doesn't always mean that they include beetroot or pineapple, but I have learnt to doublecheck. The lot tends to be patty, lettuce, tomato, egg, bacon, onion, thick tomato sauce (none of this ketchup rubbish).
Sorontar
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Sorontar, Captain of 'The Aethereal Dancer' Advisor to HM Engineers on matters aethereal, aeronautic and cosmographic http://eyrie.sorontar.com
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SeVeNeVeS
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« Reply #10 on: June 07, 2020, 04:36:14 pm » |
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I use pickled Beetroot for all sorts, mainly in sandwiches.
Beets the gherkin shyte McDonalds put in their Big Mac, which on the rare occasion I purchase one, is the first thing ucked out and chucked into the nearest bin.
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J. Wilhelm
╬ Admiral und Luftschiffengel ╬
Board Moderator
Immortal

 United States
Sentisne fortunatum punkus? Veni. Diem meum comple
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« Reply #11 on: June 07, 2020, 07:23:17 pm » |
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It's interesting how a dish, when internationalised will be adapted to each culture. South from this border hamburgers and hot dogs are common place. But the seasoning tends to be a bit more on the spicy side, yes? There's a few cultural things that won't be mixed, especially in the "home cooking" and "ethnic / traditional cuisine" arenas, but when it comes to street or fast food anything is fair game.
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Hurricane Annie
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« Reply #12 on: October 04, 2020, 03:34:03 pm » |
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Egg in Hamburger, yes. But Beets?
The perfect hamburger patty: No egg. No beet. No bread. Just meat. I still have never heard of beets in a hamburger. An explanation from Ms Annie? Upon doing a bit of research it appears that beetroot in burgers is yet another NZ cultural icon the Australians are attempting to claim as theirs... The use of the purple pickle in burgers appears to go back to the 30s. Preserves were always popular in the antipodes due to temperate climates and rural isolation from stores and markets. Like many food modifications , mass marketing may have played a part. Putting beetroot in burgers looks to have coincided with large scale industrial production of canned beetroot in the southern hemisphere post WW 1. The trend for making "meat " products out of beer root is a dreadful one. The results are awful *shudder*
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Deimos
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« Reply #13 on: October 06, 2020, 08:38:11 am » |
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It's all good, fat and all! No fat, no salt, no sugar, no flavor.
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Here is a test to find out if your mission in life is complete: If you're alive, it isn't. -- Lauren Bacall
"You can tell a man's vices by his friends, his virtues by his enemies."
"Only the paranoid survive."
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Deimos
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« Reply #14 on: October 06, 2020, 08:43:00 am » |
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... The trend for making "meat " products out of beer root is a dreadful one. The results are awful *shudder* The trend for making "meat" products out of anything except meat is a dreadful one.
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J. Wilhelm
╬ Admiral und Luftschiffengel ╬
Board Moderator
Immortal

 United States
Sentisne fortunatum punkus? Veni. Diem meum comple
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« Reply #15 on: October 08, 2020, 07:44:57 pm » |
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Egg in Hamburger, yes. But Beets?
The perfect hamburger patty: No egg. No beet. No bread. Just meat. I still have never heard of beets in a hamburger. An explanation from Ms Annie? Upon doing a bit of research it appears that beetroot in burgers is yet another NZ cultural icon the Australians are attempting to claim as theirs... The use of the purple pickle in burgers appears to go back to the 30s. Preserves were always popular in the antipodes due to temperate climates and rural isolation from stores and markets. Like many food modifications , mass marketing may have played a part. Putting beetroot in burgers looks to have coincided with large scale industrial production of canned beetroot in the southern hemisphere post WW 1. The trend for making "meat " products out of beer root is a dreadful one. The results are awful *shudder* Wouldn't the beet be used for color?
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Sir Henry
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« Reply #16 on: October 08, 2020, 08:26:32 pm » |
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Wouldn't the beet be used for color?
That's what I assumed; especially in war time and economic depressions, when older meats still get sold after their best. Certainly a lot of veggie burger mixes use beet for the colour to make them look more meat-like (counter-intuitively).
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Hurricane Annie
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« Reply #17 on: October 12, 2020, 09:00:22 am » |
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... The trend for making "meat " products out of beer root is a dreadful one. The results are awful *shudder* The trend for making "meat" products out of anything except meat is a dreadful one. The binding chemicals alone are a scary thought . With out the gross texture taste
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Hurricane Annie
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« Reply #18 on: October 12, 2020, 09:12:12 am » |
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Wouldn't the beet be used for color?
Possibly it could have served a purpose of disguising discoloured or off flavoured meat and bread filler, by the seepage of beetroot juice/ vinegar pickling preservative. It does tend to run and stain the burger then down the arm and shirt front. As an aside , the victorian recipe for red velvet cake had beetroot juice as a food colouring .
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Synistor 303
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« Reply #19 on: October 13, 2020, 06:32:40 am » |
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Beetroot was added to put a bit of juice into the burger as well as flavour. You can now buy 'crinkle-cut' beetroot to stop it sliding off the bun.  Our local fish and chip shop do a GREAT burger with lot - home-made meat pattie, cheese, bacon, tomato, beetroot, fried onions, lettuce and a dab of BBQ sauce. NO pineapple! (That's just disgusting...)
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J. Wilhelm
╬ Admiral und Luftschiffengel ╬
Board Moderator
Immortal

 United States
Sentisne fortunatum punkus? Veni. Diem meum comple
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« Reply #20 on: October 15, 2020, 02:32:16 am » |
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... The trend for making "meat " products out of beer root is a dreadful one. The results are awful *shudder* The trend for making "meat" products out of anything except meat is a dreadful one. The binding chemicals alone are a scary thought . With out the gross texture taste I'm a purist when it comes to meat. Meat of any kind. I don't have a problem mixing meats (eg sausage), but the best meat will always be right off the bone. BTW I just made this for lunch tomorrow. It's the same recipe I wrote above. I figure you need a picture. From the drippings, including bits of meat and onion, you may make a sauce by making a rue. Start by deglazing with water or wine (I used water), three teaspoons of flour, a half teaspoon of mustard, draining any excess olive oil (oil will separate from the rue while cooking, and cooking a bit in the pan at very low temperature. Beef-Turkey Hamburger with Spinach, and Yellow Onion in Olive Oil 
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« Last Edit: October 15, 2020, 02:51:22 am by J. Wilhelm »
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