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Post by Deleted on Feb 15, 2014 21:14:12 GMT
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Post by Don Cuevas on Feb 15, 2014 21:52:14 GMT
I'm sorry, but Papa's Hamburger is for someone who can't get good beef. We have had some fairly elaborate hamburgers, but IMO, the best are simple grilled patties of decent ground beef, served with a minimum of condimentation.
However, I would give a nod to garlic, but I like it better when minced garlic is applied to the outside of the patty, so it can cook.
Damn! Now I'm hungry, ut we'll get to eat leftover rice and insipid Mandarin Shrimp before long.
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Post by lagatta on Feb 15, 2014 22:43:37 GMT
I do add a bit of very mild onion to bison burgers - bison has a lovely flavour but is very, very low in fat. I do like a thin, ripe tomato slice on a burger.
What on earth is Mei Yen powder?
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Post by fumobici on Feb 16, 2014 2:03:28 GMT
I'll agree with DC this is far too complex to be a good burger recipe. In fact recipes with long lists of ingredients and/or elaborate preparations are to me generally only necessary to hide poor basic ingredients. Good cooking is taking great ingredients and not screwing them up, it shouldn't be about the cook or the preparation. Italians frequently totally get this, the French and Chinese sometimes do sometimes don't, lesser cuisines don't even bother with insisting on great ingredients.
Re: mei yen, I found this online attributed to Spice Islands who made and sold the now discontinued seasoning-
"Spice Islands Mei Yen has been discontinued, but you can make your own by combing: 9 parts salt, 9 parts sugar, 2 parts MSG
Combine and store in tightly closed container. To use, if recipe calls for 1 tsp. Mei Yen: use 2/3 tsp. substitute recipe and either 1/8 tsp. bouillon powder or 1/8 tsp. soy sauce."
Basically a sweetened, salty umami bomb. I'm struggling to think of anything I make that might be improved by its addition, and this from someone who doesn't share the conventional modern phobia for MSG.
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Post by bjd on Feb 16, 2014 7:02:19 GMT
I agree with the others about not adding anything to good meat.
And I really don't understand why this should have made the BBC news website. Is there nothing going on in the world?
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Post by Deleted on Feb 16, 2014 18:06:37 GMT
If Hemingway had spend more time writing and less time making fancy hamburgers, he might have amounted to something!  |
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Post by Don Cuevas on Feb 17, 2014 0:25:46 GMT
I do add a bit of very mild onion to bison burgers - bison has a lovely flavour but is very, very low in fat. I do like a thin, ripe tomato slice on a burger. What on earth is Mei Yen powder? I'll bet it's MSG. |
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Post by mich64 on Feb 17, 2014 0:37:18 GMT
My husband has difficulty with hamburger so I am going to try the bison as one of our grocery stores stocks it. We put steak on the BBQ yesterday and it was excellent. Sunshine and an increase in the temperatures, the first thing we think of is BBQ! so hopefully next it will be bison burgers. Not so sure my recipe will be this intricate though.
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Post by lagatta on Feb 17, 2014 1:01:08 GMT
You need a much simpler recipe. Nothing to cover up the flavour of the bison. What I added was just to make it a little less dry.
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Post by tod2 on Feb 24, 2014 17:03:08 GMT
Hemmingway did not know that you spell GREY like this - not like this GRAY!!!
Any beef, bison or chicken is tasteless unless spiced.
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Post by Deleted on Feb 24, 2014 18:35:42 GMT
No wonder there were so many bad reviews of his books! Meanwhile, I was wondering if the Spice Islands brand still exists. I was pretty sure that it did, and here is proof: www.spiceislands.com/"Mei Yen" seems to have discontinued under that name - and it is indeed MSG. This website has more information about the famous hamburger but also has these observations: www.theparisreview.org/blog/2013/09/16/hemingways-hamburger/ |
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Post by bjd on Feb 24, 2014 19:59:48 GMT
A few years ago I read a biography of one of Hemingway's former wives -- Martha Gellhorn, who was a journalist. He did not sound like a nice man -- must have been too much MSG!
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Post by fumobici on Mar 1, 2014 15:24:48 GMT
Other celebrities had a better grasp on the culinary arts--  |
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Post by Don Cuevas on Mar 1, 2014 23:43:10 GMT
Very cool, Fumobici.
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