It shall be this one's duty to offer recipes and menus. These will be easy to follow, and tested to be good enough that a slave would allow his Master to serve it to Master's Guests and reflect only the best of his Master.
For far worse than Master's anger is Master's disappointment.
Friday, August 16, 2013
Bossy On a Bun With Mouse Food & Make It Squeal
into “The Little Black Book Of Indiscreet Recipes”
Home of the INDYBURGER
is an elegance in the simple basic diner-style hamburger that became
the signature American Meal. Notice slave is referring to “Diner”
not “Dinner”. It is the single most popular way to eat cow.
Master said that it might be funny to have a hamburger named after
Him. Slave takes that kind of fun seriously.
the diner has just about disappeared. A casualty in the big burger
business of fast food chains. Along with it went a way of life, a
culture with its own language, style of service, a constant beacon of
light we could rely on at 4 AM to sustain us from certain starvation.
Yes, slave can still hear that clink of glasses and porcelain
dishes, The ringing of that bell in the window to the kitchen and a
waitress calling out: “Bossy on a bun with mouse food and make it
squeal” or “Adam and Eve on a Raft: wreck'em”
Cheeseburger with lettuce & tomato topped with bacon, or
scrambled eggs on toast.
classic-style diner burger is a nod to those big-beefy-juicy burgers
I remember having as a kid with a side of a whole potato's worth of
fries and a big chocolate milkshake that filled a shinny metal
ounces chuck, trimmed, cut into 1 1/2-inch cubes 8 ounces
sirloin, trimmed, cut into 1 1/2-inch cubes 1/2 teaspoon kosher
beef should be trimmed of most of the fat, but not all. Fat holds
the burger together and provides flavor. Chill the meat and cut it
into 1 ½ inch cubes.
you don't have an old fashioned food grinder, get out the food
small batches, grind the chuck and the sirloin in 10 quick pulses
each. The TV chiefs make this look so easy however there is nothing
to be afraid of either. Just do it!
should look like this.
you OVER process it, the meat will become a kind of pate` so avoid
combine the chuck, sirloin, and kosher salt in a large bowl. No, No,
and No. I'm sure that You have a list of things people have mixed
into the burgers. Maybe you have a long list of things you always
add. Please for now lets just focus on keeping the hamburger tasting
like hamburger not some kind of crazy meatloaf. Trust me! - pay no
attention to the sound of the chainsaw. ;-)
it together with a short wooden spoon – long ones tend to snap
to keep the patties the same size and weight just so they will cook
at the same rate.
them by hand or with a press. Be sure to make a deep indentation in
the center of each!
recipe makes about 4 burgers.
if you are going to all of this
trouble to make a perfect burger, make a bunch, stack them out on wax
paper: cut them apart, and freeze two at a time in freezer bags.
Great for emergencies!
back to our meal.
slices of bacon
large Ripe Beefsteak tomato
leaves of iceberg lettuce
of American Cheese. 2 per burger, back then the cheese was sliced
oven to 400 degrees. Line a rimmed baking sheet with aluminum
the bacon slices in a single layer on the baking sheet; bake in the
oven just until crispy, about 10 to 13 minutes. Drain bacon on
1 tablespoon of the drippings from the bacon, cook the onions in a
large non-stick skillet, stirring occasionally, until the onions are
very tender and starting to turn a golden brown. Transfer the onions
to a bowl and cover loosely with foil to keep warm while cooking the
the patties in the pan used to cook the onions and cook over medium
heat for 4:30 minutes then flip with a spatula. Cook for an
additional 5 minutes for medium. Top each with the cheese and cover
pan so that the cheese melts.
if you were using store bought
ground beef, you would have to make sure that the internal
temperature reached 165,
before serving. It is not so imperative when you grind your own.
assemble the burgers, spread 1-2 tablespoons of light Mayonnaise
on the bottom half of each bun sprinkle with black pepper. Top with
the lettuce followed a tomato slice. Arrange the patty, cheese side
up, on the tomato then top with a bacon slices cut in half and
crossed and a portion of the onions. Top with the remaining bun
halves and serve immediately.
forget to offer pickles, and or mustard or ketchup.
can try different combinations of things to add to the burger meat,
however this mixture with sirloin, chuck and kosher salt makes a
burger fit for the gods IE: Your Master
satisfy and restore.
To nourish, support and maintain.
comfort and please,
to nurture, assist, and sustain
slave fixed two burgers and it had gotten 6 out of the pound so they
were not overly big. However the taste was so good and fulfilling,
that slave was satisfied with just one. ..and I can usually inhale
two of these without batting a lip!