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Posted on 12/28/16 at 9:25 pm to Cajunate
Nice looking Tater Tots.
Burgers not bad either.
Burgers not bad either.
Posted on 12/28/16 at 9:30 pm to MeridianDog
These are my favorite style of burger. Smashed with yellow American cheese, mustard and pickles.
Cast iron is definitely the goat burger cooking platform
Cast iron is definitely the goat burger cooking platform
Posted on 12/28/16 at 9:31 pm to Cajunate
quote:
When I keep getting pms telling me to post cooks like this under WFDT threads
Nate, post your stuff where you want to post your stuff. Lots of us like it just fine just the way you do it.
There are a fair number of guys here who keep a burr in their panties. They mean nothing, other than validating the importance of their opinion to themselves. Other then that, they are only anonymous bla bla bla.
Posted on 12/28/16 at 9:35 pm to Cajunate
quote:
When I keep getting pms telling me to post cooks like this under WFDT threads when this is something about more than wfdt I take it as this isn't worth it.
I don't understand that, Nate, since you are posting step by step pictures. Did you get the pms after your first post or after the picture post?
I asked about it on the Help Board.
This post was edited on 12/28/16 at 9:37 pm
Posted on 12/28/16 at 9:40 pm to Cajunate
quote:
Too much BS crap here. I'll reconsider posting here.
To be honest I've read this thread three times and quite frankly I'm not sure what you are bitching about. I enjoy your posts just like I enjoy Meridians and a lot of others but seems your skin is a little to thin. Perhaps the Hallmark channel has a food board more fitting for a ...man...like you.
Posted on 12/28/16 at 9:44 pm to Martini
Martini, he was commenting on getting PMs about posting a separate thread rather than posting this in the WFDT thread. I think you misunderstood.
Posted on 12/28/16 at 9:53 pm to Gris Gris
I just see whining. That's never a good sign.
Posted on 12/28/16 at 9:55 pm to Martini
Posted on 12/28/16 at 10:08 pm to Martini
Now, there's whining about whining....
On another note, your daughter gets more beautiful with every year.
On another note, your daughter gets more beautiful with every year.
Posted on 12/28/16 at 10:26 pm to MeridianDog
I agree.
Posted on 12/29/16 at 2:25 am to CHEDBALLZ
Burgers look great. Wish I didn't have to read about drama looking for them. Y'all need to lighten up
Posted on 12/29/16 at 6:59 am to SoFunnyItsNot
Burgers look pretty good. Too much mustard and mayo for my personal taste, but otherwise looks good. I've always heard NOT to smash down burgers though because they lose a lot of juice/flavor that way. Never have went the cast iron route though, so may be different? What kind of meat did you use? Looks like two different kinds in there.
Posted on 12/29/16 at 7:35 am to Cajunate
No thank you on the mayo, but that looks great. I will definitely be trying this method next time I make burgers.
Posted on 12/29/16 at 7:40 am to WhoDatTigahsTampa
I think he just smsashes them once to get them flat. You won't loose much fat like that.
Posted on 12/29/16 at 8:10 am to Cajunate
quote:
When I keep getting pms telling me to post cooks like this under WFDT threads when this is something about more than wfdt I take it as this isn't worth it.
What the hell? Why the frick would they care?
Posted on 12/29/16 at 8:36 am to Cajunate
quote:
Too much BS crap here. I'll reconsider posting here.
Posted on 12/29/16 at 9:26 am to WhoDatTigahsTampa
quote:
Burgers look pretty good. Too much mustard and mayo for my personal taste, but otherwise looks good. I've always heard NOT to smash down burgers though because they lose a lot of juice/flavor that way. Never have went the cast iron route though, so may be different? What kind of meat did you use? Looks like two different kinds in there.
Cooked in the manner discussed, the meat is cooked in its own fat - which is not 100% loss.... and seared accordingly.
When pressed on a grate, the juices are lost entirely.
Lose some in the skillet to gain extra flavor and crust. Good method. We do it periodically.
Posted on 12/29/16 at 9:37 am to bossflossjr
If you smash the burger within 30 seconds, preferably right away, you get minimal loss of "juice" since the fat stays within the small protein molecules just the same as a regular burgers.
Posted on 12/29/16 at 3:28 pm to Janky
quote:
Janky
I chuckled.
I apologize Nate. Can you do Natchitoches Red Beans? I'd enjoy a thread on them.
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