Come Make Hamburgers With Me (2778 hits)
Category: Science & EnvironmentalRating: 0.83 on 153 reviews (Rate this item) (V)
Submitted by experima (View user info) at 2009-01-08 00:35:03 EST
The other day I made hamburgers. I used organic low-fat beef from Whole Foods, put it in a nonstick frying pan, and served it with toasted buns, ketchup, mustard, sweet pickles, sliced roma tomatoes, and romaine lettuce.
Although pan-fried, I did season each with barbecue seasoning (not sauce), Spice Island's Old Hickory Smoked Salt (very tough to find), and freshly ground pepper.
I realise that there are a lot of options out there, but I hadn't had this dish in a very long time, and I was starving.
What's your favourite hamburger recipe? Cheeseburgers are okay too. My mother has one for what she calls "sizzleburgers," which call for Worcestershire sauce in the meat.
Also: grill versus pan fry? I have an electric grill and honestly, it's nice, but it really doesn't taste much different, for the amount of hassle it involves.
I also love the taste of grilled meat, so I'm wondering, charcoal? Mesquite chips? What's your secret to the best you've ever had?
I'm also a huge HUGE fan of fish, and to a lesser extent, chicken, so that's a real baffler: Do you grill fish on an outdoor fire using those wire fish things, and how does that happen? I usually bake mine with seasoning, olive oil, and asparagus, but after a while I want a new way to fish it up.
Or do you like garden burgers? I've had a few good ones from the store but a lot of them fall apart and taste like nothing. Eating a veggie grilled cheese from In-N-Out has more flavour than most garden burgers.
Bottom line is: I've got awesome buns and I need a tasty piece of meat for them. What's your fave?
User Reviews
Submitted by experima (user info) at 2009-02-14 15:03:56 EST (#)
Ranking: 0
i heart pukingdog
Submitted by PukingDog (user info) at 2009-01-24 15:47:28 EST (#)
Ranking: 0
The only acceptable way to NOT cook something on the grill outside is to fry fish. Cooking tips:
Olive oil makes everything better, even burgers.
Beer makes everything better.
Cook your fish on the grill without those pussy training trays: get a nice piece of red (sockeye) or silver (coho) salmon, rub olive oil on flesh and skin sides, salt and pepper. Put the fish on a hot grill, FLESH SIDE DOWN. Fuck, your guests will be impressed when you do that like a damn rebel. Feel that thing every few minutes by pulling on it a little with your tongs. When the time is right, that thing will release easily - you can see when this might happen by the shrinking of the sides. Flip it over to skin down, and don't fucking overcook it. It should be a little wet looking when you pull it apart but not clear anymore. Serve with beer. Enjoy, thank me later.
Submitted by iambetteratit (user info) at 2009-01-12 10:23:53 EST (#)
Ranking: 2
grind up a pound of steak and smash into a patty
toast the bread
ketchup, brown mustard, A-1 sauce, slice of American cheese, mushrooms
Submitted by Merlina (user info) at 2009-01-12 08:42:40 EST (#)
Ranking: 1
Minced chicken - 600g (1lb 5oz)
onion - 1 grated
fresh breadcrumbs - handful
garlic - 1 clove chopped
lemongrass - 1 stalk finely chopped
coriander - 2 tbsp chopped
fish sauce - 1 tbsp
caster sugar - 2tsp
mix all together, grill and serve in soft white buns with coriander leaves & sweet chilli sauce.
The Best.
Submitted by matchstickman (user info) at 2009-01-12 05:12:38 EST (#)
Ranking: 1
meijer store brand ground beef, lots of pepper, grilled with sliced onions
pepper jack
poppyseed buns
lettuce, tomato, onion
ketchup + mustard as needed
served with conchigle in cheese sauce, usually sharp cheddar but sometimes american
goes down pretty well with cola, easy to make. good when cooked on a stove, better when grilled over charcoal
Submitted by locksly (user info) at 2009-01-11 01:15:43 EST (#)
Ranking: 2
Submitted by Banjo (user info) at 2009-01-10 06:54:54 EST (#)
Ranking: 2
I use lean steak mince. Orkney Gold beef is the best but you aint getting that over in the States.
I get onions, some tomato puree, barbecue seasoning, salt, pepper and an egg and liquidise the lot. I mix it in with the mince then use either oats or breadcrumbs to hold the whole lot together. Mould it all into burger shapes, wrap in cling film and leave in the fridge for a couple of hours so all the flavours go through them.
I'll use my George Forman to cook them on. Less messy than the grill, gives them nice lines down the middle and you can go for charred if that's how you like them.
__________
WTF, you do all that and then put them on a george forman?
what a waste
Submitted by SgtHartman (user info) at 2009-01-10 21:16:29 EST (#)
Ranking: 2
1 1/2 pound burger with bacon and melted crumbled blue cheese on it.
pure savory
Submitted by Banjo (user info) at 2009-01-10 06:54:54 EST (#)
Ranking: 2
I use lean steak mince. Orkney Gold beef is the best but you aint getting that over in the States.
I get onions, some tomato puree, barbecue seasoning, salt, pepper and an egg and liquidise the lot. I mix it in with the mince then use either oats or breadcrumbs to hold the whole lot together. Mould it all into burger shapes, wrap in cling film and leave in the fridge for a couple of hours so all the flavours go through them.
I'll use my George Forman to cook them on. Less messy than the grill, gives them nice lines down the middle and you can go for charred if that's how you like them.
Sauce = HP barbecue
Cheese = edam, stilton or cheddar
Some nice crispy salad leaves
Gherkin
And some tomato
Job done
I love fish as well. I found a recipe for grilled salmon on a bed of fresh garden peas with a salsa like sauce. Tastes divine! I'll look out the recipe if you like.
Submitted by Caulaincourt (user info) at 2009-01-10 06:10:33 EST (#)
Ranking: 0
Submitted by Jack_McCallum (user info) at 2009-01-10 00:41:04 EST (#)
Ranking: 0
Submitted by experima (user info) at 2009-01-08 23:32:36 EST (#)
Ranking: 0
there was a 5.0 earthquake tonight and my whole apartment shook.
--
5.0?
Jesus, what a lightweight.
I fart harder than that.
-Jack 'I literally live on (and will probably die on) the Hayward Fault' McCallum.
===
stop trying to sound manly.
you raise cats for fuck's sake.
Submitted by experima (user info) at 2009-01-10 00:52:55 EST (#)
Ranking: 0
more to the point: a new fault line has been discovered that runs directly beneath downtown Los Angeles, according to seismologists. From what I remember, it was called something like "La Puente," but I'm not sure, since La Puente is a shitty tract house suburb for which no one should ever name anything so important.
Submitted by experima (user info) at 2009-01-10 00:45:28 EST (#)
Ranking: 0
i've experienced much more intense earthquakes in my two decades in Los Angeles, Jack, including the Northridge earthquake.
The history channel had just shown something about SoCal earthquakes, so I thought the timing was worthy of mention.
Submitted by Jack_McCallum (user info) at 2009-01-10 00:41:04 EST (#)
Ranking: 0
Submitted by experima (user info) at 2009-01-08 23:32:36 EST (#)
Ranking: 0
there was a 5.0 earthquake tonight and my whole apartment shook.
--
5.0?
Jesus, what a lightweight.
I fart harder than that.
-Jack 'I literally live on (and will probably die on) the Hayward Fault' McCallum.
Submitted by experima (user info) at 2009-01-09 15:33:58 EST (#)
Ranking: 0
that sounds to DIE for...and i wanna hear about the goat cheese ones too!
Submitted by Bubba2341 (user info) at 2009-01-09 15:10:17 EST (#)
Ranking: 2
I could tell you about my goat cheese stuffed lamb burgers, but Method would think I was being rude to him.
Try this only if you don't have a weak heart (or stomach):
Two pounds ground round or sirloin
One-half pound fresh mushrooms, chopped
Six ounces crab meat, fresh or canned
Three tablespoons of your favorite steak sauce (adjust amount according to taste)
One tablespoon finely chopped shallots, more or less for your taste
One tablespoon fresh minced garlic
One teaspoon dried red chili peppers-optional
In a large mixing bowl, combine the ground meat, steak sauce, shallots, garlic, and chili peppers.
Mix well and form into four patties, one-half pound each. Remember your heart!
Scoop the center portion out of each pattie and fill with mushrooms and crab meat.
Cover the internal goodies with the meat previously scooped out. It's like a surprise package, bozo.
Cook in your favorite style; broil, pan fry, BBQ. Etc.
Place on buns with any accoutrements you wish; just beware of the hernia when lifting. . .
Submitted by experima (user info) at 2009-01-09 13:52:38 EST (#)
Ranking: 0
that's why i asked about garden burgers.
:)
Submitted by Fey (user info) at 2009-01-09 10:44:32 EST (#)
Ranking: 2
I'm a vegetarian.
The fact that my role on über has degenerated into coming and pissing on people's parade is somewhat distressing.
Submitted by hidden101 (user info) at 2009-01-09 08:47:19 EST (#)
Ranking: 0
you gotta get the hell out of Cali. it seems like you have an earthquake once a month there.
Submitted by experima (user info) at 2009-01-08 23:32:36 EST (#)
Ranking: 0
wow, i come back and find these lovely reviews.
phallic, you should still do what i said.
hidden, your meat is no doubt succulent.
hey everyone, my birthday is tomorrow.
there was a 5.0 earthquake tonight and my whole apartment shook.
that is all.
Submitted by hidden101 (user info) at 2009-01-08 22:17:48 EST (#)
Ranking: 2
also, i'm a purist, so i like a good hamburger that i made with chopped steak and oats and then cooked on the grill. then i need a good toasted kaiser bun with lettuce and raw onions. that's it. that's all it takes for me.
once you slide my succulent meat into your mouth, you'll feel like you were in heaven.
Submitted by hidden101 (user info) at 2009-01-08 22:10:38 EST (#)
Ranking: 2
i've got some meat for those buns.
*wink*
Submitted by Darth_Famine (user info) at 2009-01-08 21:50:02 EST (#)
Ranking: 0
Submitted by DaBeast (user info) at 2009-01-08 17:47:31 EST (#)
Ranking: 1
*laf* Schlongy's right. That recipe is insane, no argument. Of course, so is Famine's chicka, so I wasn't surprised to get something that complex when I asked her about the recipe. Whenever I eat over there, it's always like that. 30 lb lasagnas, 20lbs of double batter dipped boneless pork chops that are so tender they cut with a cheap plastic spoon, deviled eggs, etc, etc, etc. She's nuts the way she cooks.
I've NEVER turned down an invite to dine at that chick's table. She's crazy but the bitch can COOK.
Now watch Famine get me in trouble and show this to her. Gawds.
----------------
heh
compliments will get you invited back faster than anything else. sides it was a good burger
bwahahahaha
Submitted by sandmantate (user info) at 2009-01-08 21:32:00 EST (#)
Ranking: 2
"I've got awesome buns and I need a tasty piece of meat for them"
--------------------------------------------------------------
I'm not going to read all the comments, but has somebody already brought this up?
Submitted by Bubba2341 (user info) at 2009-01-08 21:26:02 EST (#)
Ranking: 2
Er,,,, Shlongy, yer a few minutes late! No worries, I think she will wait for your old ass.. . .
:)
Submitted by Shlongy (user info) at 2009-01-08 20:16:38 EST (#)
Ranking: 2
WTF is Shlongy getting blamed for NOW?
I don't have time to read all this right now...I have an appointment for cyber-sex with experima at 5:15 PST.
Submitted by Crystle (user info) at 2009-01-08 20:05:09 EST (#)
Ranking: 1
is it wrong that I'm now DYING to know how experima proved to phallic that 'she' is 'herself' and not Berg?
Submitted by Phallic_Cymbals (user info) at 2009-01-08 20:02:23 EST (#)
Ranking: 2
OK, experima is experima.
And thinking that rob_berg had spent hundreds of hours devising the experima persona so he could jump out at some point in the future and be like "Ha! You're pathetic Ubersite!" is verging on paranoid. I might lay off the weed a little bit.
Sorry for casting aspertions, ex.
Submitted by DaBeast (user info) at 2009-01-08 17:47:59 EST (#)
Ranking: 0
It's Schlongy's fault!!!!
*runs away and hides*
Submitted by DaBeast (user info) at 2009-01-08 17:47:31 EST (#)
Ranking: 1
*laf* Schlongy's right. That recipe is insane, no argument. Of course, so is Famine's chicka, so I wasn't surprised to get something that complex when I asked her about the recipe. Whenever I eat over there, it's always like that. 30 lb lasagnas, 20lbs of double batter dipped boneless pork chops that are so tender they cut with a cheap plastic spoon, deviled eggs, etc, etc, etc. She's nuts the way she cooks.
I've NEVER turned down an invite to dine at that chick's table. She's crazy but the bitch can COOK.
Now watch Famine get me in trouble and show this to her. Gawds.
Submitted by Wildman (user info) at 2009-01-08 17:41:01 EST (#)
Ranking: 0
The key to a good burger is a high fat content of at least 27%.
And, crispy crispy lettuce.
Submitted by no1hasdis (user info) at 2009-01-08 17:14:10 EST (#)
Ranking: 2
LOL @ below
Submitted by Shlongy (user info) at 2009-01-08 16:54:43 EST (#)
Ranking: 2
I could slaughter an entire cow and pull ground beef out of its ass in the time it took DaBeast or whoever the hell it was, to write down that recipe.
Here's a shorter version:
Hamburger:
1) Unwrap already made beef patties
b) Put on grill and cook until it looks like it might be cooked
3) eat the fucking thing.
Good grief....IT'S A FUCKING HAMBURGER, Not filet de la sol de mince pardon et moiski, over rice.
This post is pissing me off.
Submitted by experima (user info) at 2009-01-08 16:49:13 EST (#)
Ranking: 0
there is.
good on you for spotting it.
Submitted by Spam (user info) at 2009-01-08 16:47:45 EST (#)
Ranking: -2
This is without a doubt the most inane, pointless and generally really fucking depressing post I've read on Ubersite in a long long time. Is this really what we've stooped to? or is there some sort of ironic sentiment behind this? please tell me there is.
Submitted by experima (user info) at 2009-01-08 16:41:47 EST (#)
Ranking: 0
just thinking about the end of that story puts me right off my lunch. :(
Submitted by St_Jimmy (user info) at 2009-01-08 16:16:39 EST (#)
Ranking: 1
Submitted by experima (user info) at 2009-01-08 15:33:24 EST (#)
Ranking: 0
the palahniuk story is called "guts." it's on this site:
http://chuckpalahniuk.net/features/shorts/guts
it's pretty graphic, so don't blame me if you barf.
______________________
Wow. Have to admit, after the carrot kid and the wax kid, really didn't see the end coming.
Although pearl diving sounds like a great way to get banned from the local swimming pool.
Submitted by BranDo (user info) at 2009-01-08 15:48:33 EST (#)
Ranking: 1
I don't make 'em I get them at my local Imbiß "The Woodblock"
They grill them and, as Skrap suggested, I drink a German lager along with it.
Mahlzeit.
Submitted by experima (user info) at 2009-01-08 15:33:24 EST (#)
Ranking: 0
yeah i want to make that recipe, too. we should post photos of how it comes out..........or not :)
the palahniuk story is called "guts." it's on this site:
http://chuckpalahniuk.net/features/shorts/guts
it's pretty graphic, so don't blame me if you barf.
Submitted by St_Jimmy (user info) at 2009-01-08 15:30:27 EST (#)
Ranking: 1
Damn, I think Beast just posted the first recipie I'll actually make that I found on uber. It sounds sweet.
As for the Palahniuk story with the intake, was that Survivor?
But seriously, watch out for machinery. Safety is no accident. See what I did there? Genius!
And I'm not kidding about the hat. Ear flaps are serious business.
Submitted by DaBeast (user info) at 2009-01-08 15:20:18 EST (#)
Ranking: 1
*grin* We didn't duel over the tomatos tho. We dueled over the bacon! And I'll forgive the fork marks in the back of my hand from Famine's daughter's fork, I'm sure.... someday.... For a 12 year old, that kid's got a wicked aim.
BACON IS LIFE!
Submitted by AsshOly (user info) at 2009-01-08 15:19:01 EST (#)
Ranking: 2
I made a ballin hamburger once in Foods class in high school. I've tried to find the recipe many times over the past six years but it's gone, lost when my basement flooded I think.
Submitted by experima (user info) at 2009-01-08 15:15:00 EST (#)
Ranking: 0
wow! that actually made my mouth water. thanks!
Submitted by DaBeast (user info) at 2009-01-08 15:13:18 EST (#)
Ranking: 1
Heh. Darth_Famine's chickie made burgers last night and after one bite, I HAD to find out how she'd made them! She writes it down and hands me me this (which I recreate here, verbatim) -
---------------------------
Ingredients List:
2 lbs. good bacon (Hormel Black Label, preferably)
4 lbs. ground chuck (or better, if you can get it)
1 large yellow onion
1 small white onion, chopped exceedingly fine
1 head of leafy lettuce (romaine is the preference)
1 huge slicing tomato (preferably with a little green on it)
1 jar spicy brown mustard
1 jar Kraft Mayo (the kind with the onion/garlic ingredients, she says)
1 bottle catsup (or ketchup, since we're Southern)
Sliced cheese (I prefer Kraft but that's up to you)
Worchestershire sauce
KC Masterpiece Barbecue Seasoning
KC Masterpiece Smoky Barbecue Sauce
Montreal Steak Seasoning
Lowry's Seasoning Salt
Hot Sauce (brand name irrelevant)
1 Large Egg
1 pack of your favorite buns (mine are huge, sesame seeded and awesome - how are yours?)
Prep:
Slice the tomato razor thin. Peel the lettuce and slice it into either round or square selection (dependent upon the shape of your buns). Slice or chop (your choice) the large yellow onion. Take all three and arrange on a large platter. Set it on the dinner table. Get the mustard, mayo, and catsup and place them next to the large platter along with the pack of buns. These are all garnish and can now be ignored until such time as you have to fight one of the kids to get a slice of tomato (warning: have forks handy for dinner dueling if necessary).
ake sure your hands are very VERY clean.
Take the ground chuck and put it into a large metal mixing bowl. Add salt, worchestershire sauce, montreal steak seasoning, kc masterpiece barbecue seasoning, kc smoky barbecue sauce, egg, hot sauce, and seasoning salt. The amounts are never specific. It's what you're in the mood for or trial and error except for the egg. Use all of the egg. Have you made sure your hands are very VERY clean? Double check!
Mix the ingredients with your hands. Don't be a baby! Just mix and mash and mush that gooey icky between your fingers until you're satisfied that it's all well and thoroughly meshed (you can also beat the hell out of it like dough and get some of your anger out at the same time!). Once mixed, pull about a pound of meat out of the bowl and form it into a rough patty. Once formed, drill a hole in the middle of it with your middle finger. (Get someone else to do this next part because your hands are now covered in meat) Get a plate and drizzle some olive oil onto the plate. Place your nice new patty onto the greasy plate. Drizzle more oil onto top of patty. Continue forming patties and placing them one atop the other with a little olive oil in between until you have four huge monster slabs of meat.
WASH YOUR HANDS AGAIN!
Get a 16" or larger cast iron skillet. On medium-high heat, fry up the bacon until it's crispy all through (if you leave the fat uncooked, I'll kill you myself). Set the bacon aside.
Place the small white onion (chopped finely, remember?) in the bacon fat and over medium heat, cook until translucent. Cull from the fat with a slotted spoon and set aside. (You can add these to your burgers later, if you like, but I never do.)
Take the first meat patty that you made off of the plate and put it into the onion flavored bacon fat in the cast iron skillet. Allow to cook about 3-5 minutes per side. Serve.
*Note, if you want cheese on these things, then here's what I do: As soon as the meat is done, take meat and slide it onto a toaster oven tray. Place however many slices of cheese you want on the top. Drizzle a little bit of the bacon grease over the cheese (maybe a 1/2 teaspoon or so). Place in toaster oven, on broil, for about a minute. Remove and send straight to the bun.
These make mildly smoky bacon (or bacon cheese) burgers that everyone enjoys. Bon appetite! Bonne chance!
Hahahaha
---------------------------
Yes, those burgers will give you an automatic coronary. But gawdDAMN they were GOOOOOOOD!
(Sidenote: Darth_Famine got a strange chickie.)
Submitted by JoeyG (user info) at 2009-01-08 14:58:56 EST (#)
Ranking: 2
http://www.chairmanmoo.co.uk/article.asp?category=homenews&id=3&key=bungle
Who would have though it?
Submitted by JoeyG (user info) at 2009-01-08 14:56:43 EST (#)
Ranking: 2
http://www.chairmanmoo.co.uk/article.asp?category=entertainment&id=74&key=mishap+
FACT
Submitted by Shlongy (user info) at 2009-01-08 14:53:09 EST (#)
Ranking: 2
Submitted by forensicgirl3 (user info) at 2009-01-08 14:03:54 EST (#)
Ranking: 2
Submitted by Shlongy (user info) at 2009-01-08 11:40:09 CST (#)
Ranking: 2
Don't let your meat loaf.
====
That's about the corniest thing I've heard this week and probably the funniest too.
Don't let your meat loaf.......HAHAHAHAHAHAHAHAHA!
I agree with you, baby...Shlongy is HILARIOUS! I'm thrilled to help make your day a better one. Now, take off you clothes and sit on my face.
Submitted by JoeyG (user info) at 2009-01-08 14:53:01 EST (#)
Ranking: 2
Sorry, I just can't help myself
http://www.chairmanmoo.co.uk/article.asp?category=entertainment&id=89&key=chucklebrothers
Submitted by JoeyG (user info) at 2009-01-08 14:43:57 EST (#)
Ranking: 2
http://www.chairmanmoo.co.uk/article.asp?category=wanks&id=29&key=wanks
Completely unrelated link. SFW, despite the last word in the address.
Submitted by experima (user info) at 2009-01-08 14:40:40 EST (#)
Ranking: 0
the sucking into an intake part reminds me of a certain palahniuk short story...anyone know the one i'm talking about?
Submitted by Jeanneee (user info) at 2009-01-08 14:35:48 EST (#)
Ranking: 0
My uncle treated a girl whose long hair got sucked into the intake valve on a Jetski and ripped off part of her scalp. Ladies, please ponytail it next time you Jetski.
Submitted by JoeyG (user info) at 2009-01-08 14:31:06 EST (#)
Ranking: 2
Submitted by experima (user info) at 2009-01-08 19:27:29 GMT (#)
Ranking: 0
i had an art class in college for sculpture where there were saws and welding tools etc. they warned us about a girl who'd leaned too far over a circular saw or something and her hair got caught and part of her scalp got ripped out.
---------------------
Endearing.
Submitted by experima (user info) at 2009-01-08 14:27:29 EST (#)
Ranking: 0
i had an art class in college for sculpture where there were saws and welding tools etc. they warned us about a girl who'd leaned too far over a circular saw or something and her hair got caught and part of her scalp got ripped out.
Submitted by JoeyG (user info) at 2009-01-08 14:23:37 EST (#)
Ranking: 2
Burger this.
Submitted by Jeanneee (user info) at 2009-01-08 14:05:08 EST (#)
Ranking: 0
redskies
Submitted by forensicgirl3 (user info) at 2009-01-08 14:03:54 EST (#)
Ranking: 2
Submitted by Shlongy (user info) at 2009-01-08 11:40:09 CST (#)
Ranking: 2
Don't let your meat loaf.
====
That's about the corniest thing I've heard this week and probably the funniest too.
Don't let your meat loaf.......HAHAHAHAHAHAHAHAHA!
Submitted by Shlongy (user info) at 2009-01-08 14:01:49 EST (#)
Ranking: 2
Submitted by Jeanneee (user info) at 2009-01-08 12:58:51 EST (#)
Ranking: 0
LOL Shloongy. Jealous? Whatever, so I orbit my boyfriend like the second moon of Saturn. Big deal.
Oh and I've already anticipated your feeble attempt at comparing my ass to a large gaseous planet, so save it.
DAMN YOU, JEANNNEEE...YOU JUST RUINED MY FUN FOR THE DAY.
NOW, who shall I pick on?
Submitted by St_Jimmy (user info) at 2009-01-08 13:52:30 EST (#)
Ranking: 1
Submitted by experima (user info) at 2009-01-08 13:41:07 EST (#)
Ranking: 0
i have very long hair.
________________
You should be certain to stay well clear of rotating machinery. That's an accident waiting to happen.
Wait a minute, isn't herbal essence the shampoo that used to have the faux orgasming chick in the commercials? You should know by now that orgasms are no part of a long term relationship.
And you should buy a hat with ear flaps, just in case.
Submitted by Sacrilicious (user info) at 2009-01-08 13:44:17 EST (#)
Ranking: 2
Submitted by Jeanneee (user info) at 2009-01-08 11:46:55 EST (#)
Ranking: 0
Braised pork shoulder (AKA Boston Butt) makes good pulled pork.
===
See my slacker recipe way below.
Submitted by experima (user info) at 2009-01-08 13:41:07 EST (#)
Ranking: 0
no hats with ear flaps, but i know someone who does :)
i'm partial to herbal essence because it smells good. currently using the 'long term relationship' formula since, well, i have very long hair.
Submitted by St_Jimmy (user info) at 2009-01-08 13:36:31 EST (#)
Ranking: 1
Hamburgers are delicious, but the real question is what kind of shampoo do you use?
Also, do you own any hats with ear flaps?
Inquiring minds want to know.
Submitted by experima (user info) at 2009-01-08 13:28:06 EST (#)
Ranking: 0
Police seek blow-up doll sex bandit
Published Date: 08 January 2009
An Australian man broke into three adult shops, had sex with blow up dolls named "Jungle Jane" and then dumped his plastic conquests in a nearby alley.
"It's totally bizarre. It's a real concern that someone like that is out on the street," said one of the owners of the adult sex shops in Cairns in northern Queensland state.
Submitted by Snark (user info) at 2009-01-08 13:06:29 EST (#)
Ranking: 2
I hate blue cheese but a small ball of it placed in the center of a hamburger patty and then fried/barbecued results in a kick ass burger.
Submitted by experima (user info) at 2009-01-08 13:06:27 EST (#)
Ranking: 0
morning everybody!
i see some good food ideas going on. thanks! and yeah grilling fish seems pointless when it falls apart.
that's all i wanted
just
to talk
about hamburgers
really.
(for those of you who prefer my poem posts)
oh and phallic, i emailed you for some reason.
Submitted by no1hasdis (user info) at 2009-01-08 13:03:17 EST (#)
Ranking: 2
Submitted by inion_de_trua (user info) at 2009-01-08 11:03:28 EST (#)
Ranking: 0
i'm a fan of steak. why process perfectly good cow by grinding it up when you can put flame on the outside for a bit and enjoy the dripping blood of a nice cool rare center with a bit of crunchy sizzling grizzle?
--------------------------
inion speaks the truth here.
Also, for fish, either fried in a beer batter, or raw. Grilling fish just ruins it.
Submitted by Jeanneee (user info) at 2009-01-08 12:58:51 EST (#)
Ranking: 0
LOL Shloongy. Jealous? Whatever, so I orbit my boyfriend like the second moon of Saturn. Big deal.
Oh and I've already anticipated your feeble attempt at comparing my ass to a large gaseous planet, so save it.
Submitted by Shlongy (user info) at 2009-01-08 12:40:09 EST (#)
Ranking: 2
Jeannneee has a boyfriend now? I hadn't heard.
Check that: I heard about it in every other post and review she has left since September.
Next thing you know, someone is gonna try and tell me that Tiger Lilly got married. Ha!
Don't let your meat loaf.
Submitted by Jeanneee (user info) at 2009-01-08 11:46:55 EST (#)
Ranking: 0
Braised pork shoulder (AKA Boston Butt) makes good pulled pork. Rub it with whatever spices you like and overcook it very slightly - a slow cooker makes it easier. Just shred it up with a fork after it's cooked and then do the sauce thing. I prefer the South Carolina style spicy mustard BBQ sauce with it. Most people like to put it on sandwiches but I think bread just messes it up.
Submitted by Fungah (user info) at 2009-01-08 11:40:52 EST (#)
Ranking: -2
HA HA.
Submitted by inion_de_trua (user info) at 2009-01-08 11:03:28 EST (#)
Ranking: 0
i'm a fan of steak. why process perfectly good cow by grinding it up when you can put flame on the outside for a bit and enjoy the dripping blood of a nice cool rare center with a bit of crunchy sizzling grizzle?
Submitted by sage104 (user info) at 2009-01-08 10:50:14 EST (#)
Ranking: 2
Oh yeah...DALE'S!!! Thanks for the reminder Jeanneee. Mmmmmm.
Submitted by MudWhistle (user info) at 2009-01-08 10:50:12 EST (#)
Ranking: 0
wait...some people on grill in the warm weather?
fruitcakes.
Submitted by Jeanneee (user info) at 2009-01-08 10:47:17 EST (#)
Ranking: 0
Mmmm, burgers. I can't wait for it to be warm so we can start grilling out again. My boyfriend is a grillmaster (he loves anything that involves fire and/or meat).
Try Dale's seasoning - it's a liquid seasoning marinade thingy and it makes great burgers, especially if you use turkey like I do. Turkey is kind of dry and bleah on its own but a couple of tablespoons of Dale's and some finely chopped shallots mixed in with the meat makes it juicy.
Submitted by scourge (user info) at 2009-01-08 10:34:16 EST (#)
Ranking: 0
i read all that and saw about 5 reviews that i wanted to say something about but have since forgotten all of them as well as what my witty response was going to be.
Submitted by sage104 (user info) at 2009-01-08 10:17:18 EST (#)
Ranking: 2
I dont see the need for all the hate by YourNameHere...shit...it's a simple question.
I've never heard of "Sizzleburgers" but I do put Worcestershire sauce in all my hamburgers. Also, a good, finely diced onion mixed in with some salt and pepper go pretty well with it. I've seen people pour beer on them when they're on the grill...makes them juicy, I guess. I like mine with cheese, mayo, ketchup, mustard, and sometimes lettuce and tomato, with a dill spear on the side.
Your hamburger sounded pretty bomb, though.
Submitted by Phallic_Cymbals (user info) at 2009-01-08 09:22:24 EST (#)
Ranking: 0
OK, it's official. I've lost faith.
Experima, you need to post a pic of yourself that in some way verifies that the owner of "that" face is the person that is posting these messages.
I'm becoming more and more certain that you're a sickly obsessive internet junkie that is a childhood friend/sibling with this girl and that you are using her persona to get attention and positive reinforcement.
I'd be pretty fucking happy if you proved me wrong.
dontwritesendmoney.at.yahoo.com.au
or post it on Ubersite for the whole world (of lonely faggots) to see.
Submitted by MudWhistle (user info) at 2009-01-08 09:09:50 EST (#)
Ranking: 0
Bear makes really good burger...not very healthy due to high fat content but tastes good.
Submitted by Shlongy (user info) at 2009-01-08 08:59:21 EST (#)
Ranking: 2
I absolutely love ostrich burgers. Used to have them all the time in NY.
Now, I have replaced those with Bison burgers. RED MEAT RULES.
Submitted by forensicgirl3 (user info) at 2009-01-08 08:56:12 EST (#)
Ranking: 0
Submitted by lungfish (user info) at 2009-01-08 07:51:21 CST (#)
Ranking: 0
Go outside and grill some ostrich burgers. Be sure to drink Miller. Sooner or later, an incensed yet endearing black man will show up and slap some real meat on your grill. Not only is it free meat, it's an angry black man slapping meat across your grill. Angry black men know what you want. Yes they do. Now you're living the high life.
===
There's got to be a story behind that review.
Submitted by lungfish (user info) at 2009-01-08 08:51:21 EST (#)
Ranking: 0
Go outside and grill some ostrich burgers. Be sure to drink Miller. Sooner or later, an incensed yet endearing black man will show up and slap some real meat on your grill. Not only is it free meat, it's an angry black man slapping meat across your grill. Angry black men know what you want. Yes they do. Now you're living the high life.
Submitted by forensicgirl3 (user info) at 2009-01-08 08:50:18 EST (#)
Ranking: 0
Submitted by EmissionImpossible (user info) at 2009-01-08 07:43:04 CST (#)
Ranking: 2
http://i111.photobucket.com/albums/n151/mandycandy22087/HardGay2.jpg
====
Right click--saved.
Submitted by EmissionImpossible (user info) at 2009-01-08 08:43:04 EST (#)
Ranking: 2
http://i111.photobucket.com/albums/n151/mandycandy22087/HardGay2.jpg
Submitted by Vas_Deferens (user info) at 2009-01-08 08:41:34 EST (#)
Ranking: 0
dear bart, I know i'm supposed to be banned and I AM, but that geordie is acting like a cunt again. He edited one of m...he edited a review, and I was just lurking and saw it. you should ban him. If being on your website whilst banned is bad, then I wasn't. *bats eyeslashes*. you're a cutie bart. mrmmgph yes you are.
PLUS TWO FOR YOU BART YOU'RE SO AWESOME
Submitted by EmissionImpossible (user info) at 2009-01-08 08:36:19 EST (#)
Ranking: 0
http://farm1.static.flickr.com/60/208047482_b360560546.jpg?v=1154898843
Submitted by Vas_Deferens (user info) at 2009-01-08 08:35:51 EST (#)
Ranking: 0
YOU DOCTORED MY REVIEW YOU COCKJUNKIE
Submitted by Vas_Deferens (user info) at 2009-01-08 08:34:59 EST (#)
Ranking: 0
I'M TELLING BART ABOUT THIS
Submitted by redskieslookfake (user info) at 2009-01-08 08:29:46 EST (#)
Ranking: 1
Submitted by Vas_Deferens (user info) at 2009-01-08 12:28:08 GMT (#)
Ranking: 0
i never loved pussy and i never will. I only ever eat swollen man meat truncheons
----
Jesus D_R - some of us have just eaten!
Submitted by skrapmetal (user info) at 2009-01-08 07:50:44 EST (#)
Ranking: 1
Long review, feel free to ignore...
Burger A (good beef):
1 lb prime strip seak, well marbled and not too much fat, ground
bit of salt
bit of pepper
Mix ingredients thouroughly, separate into 4 patties, grill over gas or charcoal, or pan fry if you must. Only allowed topping is crumbled blue cheese, and not much of that. Toast sesame buns if you must. Green salad and a good Brit ale accompany.
Burger B (cheap beef):
1 lb 85% ground beef
two slices white bread, torn to small bits
2 tbsp sugar free catsup (normal catsup or even ketchup will do if you must)
1 tbsp Worcestershire
1 egg
bit of black pepper
Mix ingredients thouroughly, separate into 4 patties, grill over gas or charcoal, flipping three more times to get bi-directional grill marks on both sides. Never pan fry (too greasy). Before removing from grill, add cheese/adjunct of choice: sharp cheddar/bacon, or swiss/mushroom or blue/chili powder. Toast whole wheat buns if desired. Top bunned burgers with lettuce/tomato/pickle/onion. Pasta or potato salad and a good German or American lager accompany. Shut up, there are so good American lagers - you just have to look around a lot.
Grilled fish:
Get yourself a real grill and toss that tossing electric piece of electric toss.
Get yourself a perforated stainless steel non-non-stick grilling plate (usually tauted for fish and veggies).
Oil the grilling plate, put the fish on it.
Oil the fish, stick it in the grill.
Flip only once.
Sides and bevs depend on what fish you're cooking.
Chicken: doesn't matter what you do to it since it will always taste like chicken.
Submitted by Shlongy (user info) at 2009-01-08 07:49:24 EST (#)
Ranking: 2
Submitted by experima (user info) at 2009-01-08 00:51:21 EST (#)
Ranking: 0
ps and you're wrong.
every goddamn post i've made for years is a fucking poem.
it's only recently i became interested in anything the rest of you have to say.
--------------------------------------------------------------------------------
Submitted by experima (user info) at 2009-01-08 00:50:09 EST (#)
Ranking: 0
oh fuck you. what i do happens here every day. i just happened to make a dish tonight that i want to know how to make better.
go -2 tigerlilly's entire post history if you wanna be legit. i didn't invent the poll, motherfucker, i perfected it.
Is it wrong that this little exchange gave me WOOD? HUH? IS IT?
On a side note, yournamehere should shut his fucking mouth...at least until he gets his GED and learns how to construct a paragraph and gets a job that's NOT Drive-Thru related.
Submitted by forensicgirl3 (user info) at 2009-01-08 07:46:08 EST (#)
Ranking: 2
I like charcol grilled fish and vegetables. I have a little grill bowl that I use for the veggies and a wire cage thing for the fish.
Problem is, every neighborhood cat tries to mug me when I'm grillin'.
Gangsta bastards.
Submitted by EmissionImpossible (user info) at 2009-01-08 07:31:33 EST (#)
Ranking: 0
http://www.thesmokinggun.com/graphics/art3/chriskemp1.jpg
Submitted by Vas_Deferens (user info) at 2009-01-08 07:28:08 EST (#)
Ranking: 0
i never loved fish and i never will.
Submitted by MyNameIsTim (user info) at 2009-01-08 07:26:02 EST (#)
Ranking: 0
if you like fish, try pan frying catfish. relatively healthy (vs the deep fried variety) yet still ultra tasty. oil the pan, water/bread crumb the cat, pan fry one side, then salt/cayanne/b.pepper the other side, flip quickly and repeat. toss on a toasted bun with fresh lettuce, tomato, and a spicy mayo*.
*mayo mixed with wasabi, or mayo mixed with cayanne, or mayo mixed with tobasco.
Submitted by EmissionImpossible (user info) at 2009-01-08 07:25:24 EST (#)
Ranking: 2
fuck cricket
Submitted by Vas_Deferens (user info) at 2009-01-08 07:23:59 EST (#)
Ranking: 0
Submitted by redskieslookfake (user info) at 2009-01-08 06:00:05 EST (#)
Ranking: 1
Hungry now - for the cock.
-----------------
:(
Submitted by redskieslookfake (user info) at 2009-01-08 06:00:05 EST (#)
Ranking: 1
Hungry now
Submitted by messmind (user info) at 2009-01-08 05:12:18 EST (#)
Ranking: 2
I buy my whoppers at burgerking, 'cause they are better than my homebrewed stuff.
I do make meatballs with mushrooms and onions.Bellisimo!
Submitted by SilvrWolf (user info) at 2009-01-08 04:00:31 EST (#)
Ranking: 0
Grilling burgers over fire is a must. If I can't afford charcoal, I find some hickory and grill on the coals.
Take the burger(s), baste with homemade BBQ sauce (I prefer a brown sugar recipe, although Hunt's Hickory and Brown Sugar is surprisingly good and gluten-free), top with bacon and grill under closed lid. Mesquite chips soaked in water for smoking is always good, too. Finish the bacon on the grill rack, if necessary, and top with medium cheddar cheese.
Mmmm, Barbecue Bacon Cheddar Burgers.
Regarding fish: Making a small pan from foil works as well as a wire basket. Just toss a little butter in there to keep the fish from sticking. My favorite is fresh caught flounder stuffed with crab meat and grilled with mesquite chips.
Submitted by EmissionImpossible (user info) at 2009-01-08 03:46:35 EST (#)
Ranking: 2
are you intimating that tiger Lilly has created and alter and is targeting you!!
Submitted by experima (user info) at 2009-01-08 03:24:09 EST (#)
Ranking: 0
How yournamehere has rated other users
TigerLilly (user info) 10 on 6 = 1.67
experima (user info) -14 on 11 = -1.27
Submitted by EmissionImpossible (user info) at 2009-01-08 03:13:01 EST (#)
Ranking: 2
ductus deferens
Submitted by experima (user info) at 2009-01-08 03:06:40 EST (#)
Ranking: 0
the picture above is me as a baby.
Submitted by beeltea (user info) at 2009-01-08 03:01:45 EST (#)
Ranking: 2
paid of course
Submitted by YourNameHere (user info) at 2009-01-08 03:01:08 EST (#)
Ranking: -2
How old are you in that picture?
Submitted by beeltea (user info) at 2009-01-08 02:56:28 EST (#)
Ranking: 0
finally some people payed attention to this post: http://www.ubersite.com/m/117815
I'm glad somebody finally listened. You have terrorized for long enough.
Submitted by experima (user info) at 2009-01-08 02:24:15 EST (#)
Ranking: 0
bye, d_r! <3
Submitted by Vas_Deferens (user info) at 2009-01-08 02:21:30 EST (#)
Ranking: 0
okay well I have to go now, before my rating gets too high.
Submitted by experima (user info) at 2009-01-08 02:21:00 EST (#)
Ranking: 0
i have montreal steak seasoning and onion etc.
but i only have an electric grill, as my outdoor charcoal one is banned where i live currently. is there a way to make burgers taste the same using a panini or one-sided electric grill? marinading is nice but doesn't seem to do the trick.
Submitted by experima (user info) at 2009-01-08 02:16:00 EST (#)
Ranking: 0
i'm sorry you're internet popular.
naming yourself after a small male body part will negate that real quick-like.
Submitted by TheBrad (user info) at 2009-01-08 02:15:32 EST (#)
Ranking: 1
mesquite chips. And Worcestershire sauce is good in small amounts. Oh, and you can't beat the grill. Pan fried has it's advantages, mostly speed of cooking, but the grill with either charcoal or mesquite beats the shit out of gas or electric. Oh, and try mixing half a chopped onion in with a little montreal steak seasoning with a pound of hamburger- possibly the best burger ever.
Submitted by Vas_Deferens (user info) at 2009-01-08 02:15:20 EST (#)
Ranking: 0
:(
Submitted by YourNameHere (user info) at 2009-01-08 02:14:51 EST (#)
Ranking: 0
Hi VD!
<3
Submitted by Vas_Deferens (user info) at 2009-01-08 02:14:50 EST (#)
Ranking: 0
tell me about it. bart banned me for being 'internet popular', again.
"Dear d_r, you are banned for being internet popular,
The lovely people at ubersite."
just like that.
the fucking cunt.
Submitted by experima (user info) at 2009-01-08 02:08:19 EST (#)
Ranking: 0
why are you not d_r? were you banned? there should be a law against banning awesome.
Submitted by experima (user info) at 2009-01-08 02:06:49 EST (#)
Ranking: 0
i've heard of beer used in something before, just not hamburgers. cola too? i think beer was in some kind of stew, and cola i saw in a recipe involving meatballs and grape jelly and chili sauce.
Submitted by Vas_Deferens (user info) at 2009-01-08 02:06:03 EST (#)
Ranking: 0
I'm not d_r anymore,
I'm VD.
*sigh*
Submitted by beeltea (user info) at 2009-01-08 02:03:28 EST (#)
Ranking: 2
ummmmm sorry. here...
ground beef, mixed with beer, mixed with worcestershire sauce, mixed with cola, mixed with salt and pepper.
Make into patties and grill.
Submitted by experima (user info) at 2009-01-08 02:02:48 EST (#)
Ranking: 0
Tomorrow I might ask something ever so intimate/entertaining/smart/controversial!
today, i'm just asking for recipes...i've had very little time to cook lately and it would be wonderful to cut to the chase and find some good ones for when I DON'T have to work 16-hour days.
Submitted by experima (user info) at 2009-01-08 02:00:02 EST (#)
Ranking: 0
hi, D_R!
Submitted by YourNameHere (user info) at 2009-01-08 01:59:15 EST (#)
Ranking: -2
What will you ask uber tomorrow?
What's YOUR favorite exercise in the cucumber patch?
What's YOUR favorite holiday song?
What do YOU put in soup to make it yummy?
Those are just suggestions.
MAKE SURE TO FORMAT CORRECTLY
Submitted by experima (user info) at 2009-01-08 01:59:02 EST (#)
Ranking: 0
Submitted by beeltea (user info) at 2009-01-07 22:14:55 PST (#)
Ranking: 0
yes, i am aware of whole foods' policy. i can also see numerous ways to circumvent it.
We're not all backwater hicks here in queens. Do you really think "free-range" chicken is a testament to how that chicken lived? Do you think "no pesitcides" really means no pesticides were used? Do you think "vegetarian cooking" means no chicken broth was added?
If you do, god bless you. You have far more faith than I.
------
i don't disparage queens. i've just asked repeatedly at whole foods what their meat policies are, for health reasons. they assure me that there are no hormones in any meat they sell. since i have no way to test them myself, what can i do?
Submitted by Vas_Deferens (user info) at 2009-01-08 01:56:43 EST (#)
Ranking: 0
jesus christ how old are you people? (not you experiment we all know uttering that fell and ancient number is a curse, and only spake in a forgotten tongue that you and the vanguard of hades remember).
listen to you little cry-babies, all e-arguing but apparently not taking it seriously but arguing all the more, nonetheless.
*looks around*
meh. evocative post witchy-poo.
Submitted by experima (user info) at 2009-01-08 01:48:06 EST (#)
Ranking: 0
thanks kaos. i will try that recipe the next time.
Submitted by experima (user info) at 2009-01-08 01:39:39 EST (#)
Ranking: 0
take a joke.
i'm sorry about what's happened to you lately.
i really am. i can't believe you're still upset.
go to aa, please.
Submitted by YourNameHere (user info) at 2009-01-08 01:27:46 EST (#)
Ranking: -2
Poor thing.
Poor, sweet, little perfector-of-internet-surveys-baby.
Soldier on, brave little experima! Soldier on!
Submitted by kaos-king (user info) at 2009-01-08 01:27:33 EST (#)
Ranking: 2
MEATLOAF BURGERS. (y. 8 -10 patties)
2 lb. of 80% ground chuck. (anything leaner that I've used will fall apart.)
1 packet of dried French Onion soup mix.
various splashes of Worcestershire sauce
Shit-ton of Ketchup (that's a measurable amount, right?)
1 cup of crushed Potato Chips. (or try Cheez-its)
1 cup of milk.
3 eggs
Mix the hell outta everything
Warm pan with 2 Tb of Vegetable Oil on 75% heat. (never go higher!)
Place patties in cooking oil, flipping often.
Cook until outside is slightly crispy, inside brownish-grey.
Drain excess grease off by lying cooked patties on plate covered with paper towel.
Meatloaf mixture can easily be molded into 'loaf' form and placed on
9 X 13 lipped pan and baked in oven and 375 degrees for 45 minutes
to create in traditional manner.
Submitted by experima (user info) at 2009-01-08 01:25:20 EST (#)
Ranking: 0
tigerlilly -2d my last post, pandora, saying that it seemed like something she would post.
that's what i was referring to.
Submitted by experima (user info) at 2009-01-08 01:24:09 EST (#)
Ranking: 0
i'm smiling. you're funny.
if i posted a block of text i'd take it. it's just what happens, and most people learn from it or have a sense of humour about it.
who are you to be the uber police?
i don't care if you give me an arbitrary -2. many people do that to me, just on sight. but they don't hammer away without any history of their own. so it's embarrassing for you, and funny as fuck for me.
unless you're her.
in which case keep going. i'm used to it.
Submitted by pandora (user info) at 2009-01-08 01:22:06 EST (#)
Ranking: 0
Submitted by experima (user info) at 2009-01-08 00:50:09 EST (#)
Ranking: 0
oh fuck you. what i do happens here every day. i just happened to make a dish tonight that i want to know how to make better.
go -2 tigerlilly's entire post history if you wanna be legit. i didn't invent the poll, motherfucker, i perfected it.
--------------------------------
Jeez, way to throw Tigerlilly under the bus. Chill baby, you're starting to sound like Sage when she runs out of cheeba and her dealer's in jail for the weekend.
Submitted by YourNameHere (user info) at 2009-01-08 01:15:58 EST (#)
Ranking: 2
HAHA "assailed?" Yes, how horrible to be attacked with the deadly -2.
I saw that you gave someone a -2 because they didn't format according to your liking, and then when you realized it was a friend of yours, you gave the same exact post a +2.
So because your ratings are obviously arbitrary, I decided to punish you with an arbitrary rating on a meaningless web site so you would get pissy and I could amuse myself at your expense.
WHAT'S THE BIG DEAL HONEY?
If you can't stand the heat, stop frying the burgers.
Seriously.
Grill, baby, grill.
Submitted by experima (user info) at 2009-01-08 01:15:29 EST (#)
Ranking: 0
that sounds really good, lish. i'll try that asap. thanks.
Submitted by beeltea (user info) at 2009-01-08 01:14:55 EST (#)
Ranking: 0
yes, i am aware of whole foods' policy. i can also see numerous ways to circumvent it.
We're not all backwater hicks here in queens. Do you really think "free-range" chicken is a testament to how that chicken lived? Do you think "no pesitcides" really means no pesticides were used? Do you think "vegetarian cooking" means no chicken broth was added?
If you do, god bless you. You have far more faith than I.
Submitted by Sacrilicious (user info) at 2009-01-08 01:12:58 EST (#)
Ranking: 2
Oh, any way I'd be assed to make it would be sacrilegious according to anyone remotely interested in real BBQ, because I don't have a wood bbq or even a grill since the neighbor stole it. But fuck it, I'm lazy and it was delicious. Yeah, the vinegar-y kind I like, but he doesn't, so I had to go with the smokey-sweet bbq flavor. Basically, it was the easiest thing ever.
4-lb Pork shoulder in the crock pot
a bottle of your favorite bbq sauce- I'm thinking this is key- I used a hickpry/brown sugar blend
the juice of one large orange
I added half a sliced red onion
a few cloves of garlic
Ground sea salt and fresh black pepper
Cook on low 8-10 hrs- it reached safe temp about 6 hrs, but the longer, the more tender it was.
I let it set about 15 min before pulling it. When you cut the strings, the meat will literally fall apart, and you can pull it using two forks. Put it back in the crock pot with the sauce, which will now be a mix of sweet, spicy, succulent deliciousness, and mix it through. Serves- oh..about 12 sammiches before i even got through half of it- had to freezer the rest tonight. It's terribly unhealthy and I wouldn't have made it if it wasn't for his birthday, but it tastes fucking gooood and now I know I'll make it again.
Submitted by experima (user info) at 2009-01-08 01:12:02 EST (#)
Ranking: 0
http://www.ubersite.com/m/120538
this is the post for which i'm being "assailed."
LOL.
NOW TO THE MATTER AT HAND:
hamburgers people! how do you make them???
Submitted by experima (user info) at 2009-01-08 01:07:00 EST (#)
Ranking: 0
thanks kaos. he's retalling for someone else's post for some reason.
blt: Whole Foods has a public policy that they refuse to allow any foods, fresh or frozen, to include any antibiotics, hormones, or levels of artificial ingredients they deem unfit for sale.
Submitted by beeltea (user info) at 2009-01-08 01:04:08 EST (#)
Ranking: 0
really? How do you know?
Submitted by kaos-king (user info) at 2009-01-08 01:03:37 EST (#)
Ranking: 2
+2 to counter YNH.
Because he's OBVIOUSLY contributed so much to this site...
Submitted by experima (user info) at 2009-01-08 01:02:29 EST (#)
Ranking: 0
organic beef as in no added hormones, no antibiotics, vegetarian diet, etc. more expensive since they live much longer because they don't get fattened up artificially.
Submitted by beeltea (user info) at 2009-01-08 01:01:15 EST (#)
Ranking: 0
organic beef? As opposed to... robotic beef?
Submitted by experima (user info) at 2009-01-08 01:00:33 EST (#)
Ranking: 0
your name here: i'm not mad, i'm amused. i've had far greater psychos on here than you'll ever be, unless you're the same person.
doesn't bother me.
Submitted by experima (user info) at 2009-01-08 00:58:58 EST (#)
Ranking: 0
In-N-Out is the best burger I've ever had by far.
How do you do pulled pork bbq sandwiches? When I lived in NC they had a delicious pepper-and-vinegar pulled pork sandwich that was impossible to mimic after I left.
Submitted by YourNameHere (user info) at 2009-01-08 00:58:24 EST (#)
Ranking: -2
HAHA you know someone's mad when they sputter out two useless reviews in a row.
They shoot their wad in anger and then realize they forgot some other stupid shit.
Awwwwwwwwwwwwwwwwwwwwwwwww poor baby.
Do you really want a recipe, miss-I-perfected-the-useless-myspace-internet-survey-can't-take-the-heat-of-a-negative-two?
Here's a recipe for you:
STFU
add water
soak head until drowned
SERVES FOUR
Submitted by Sacrilicious (user info) at 2009-01-08 00:55:52 EST (#)
Ranking: 2
Submitted by Shlongy (user info) at 2009-01-08 00:37:29 EST (#)
Ranking: 2
+2 for In n' Out Burgers. We don't have them in the east so I have to wait every year for my annual trip to SF/Oakland to get my fix. I've also dined at In n Out in Arizona but in Vegas, we have to settle for Fatburgers.
===
*droooooool* I went to SF for the first time in Oct, and on our last night, having never made it to In 'n' Out (despite the sign being DIRECTLY outside my friend's hotel room window- think the Kenny Rogers' Roasters sign in Kramer's window) we had just eaten a huge dinner at The Stinking Rose, but about 6 of us shared one burger just so we could say we tried it. I almost went back for breakfast the next morning before I caught my flight..almost.
I like all kinds, but I don't cook much meat. I love good veggie burgers, too. I was proud of myself the other night- made my best friend his birthday dinner- pulled pork bbq sammiches from the crock pot, on soft potato rolls- it was amazing. I also baked a Boston Cream Cake- 2 layers with a dark chocolate glaze to fucking die for. Little of this is relevant, but I was so pleased with myself because I almost never cook meat or bake cakes and the whole meal was divine. We've had leftovers all week. So, so good. Anyway, now I want In 'n' Out Burger.
Submitted by experima (user info) at 2009-01-08 00:53:26 EST (#)
Ranking: 0
recipes tonight, bubba! have you ever heard of sizzleburgers?
Submitted by Bubba2341 (user info) at 2009-01-08 00:52:32 EST (#)
Ranking: 2
YourNameHere: shut the fuck up, dipshit.
Experima: I am going to bed now. Recipes tomorrow. . . .
Submitted by experima (user info) at 2009-01-08 00:51:21 EST (#)
Ranking: 0
ps and you're wrong.
every goddamn post i've made for years is a fucking poem.
it's only recently i became interested in anything the rest of you have to say.
Submitted by experima (user info) at 2009-01-08 00:50:09 EST (#)
Ranking: 0
oh fuck you. what i do happens here every day. i just happened to make a dish tonight that i want to know how to make better.
go -2 tigerlilly's entire post history if you wanna be legit. i didn't invent the poll, motherfucker, i perfected it.
Submitted by YourNameHere (user info) at 2009-01-08 00:46:43 EST (#)
Ranking: -2
stfu.
Every goddam post you make is some stupid fucking survey.
When was YOUR first kiss?
What kind of hamburgers do YOU like?
When did you get YOUR period?
OMG!!!!
blablahblahblahblahblahfuckingblah
Then you run around telling everyone you <3 them and please give you +2s and just shut the fuck up you dumb bitch.
Submitted by experima (user info) at 2009-01-08 00:46:07 EST (#)
Ranking: 0
i only have four left...I'll try to take some pics next time!
bubba..........come on, i know you of all people have fucking awesome recipes to share.
you and shlongy both.
Submitted by Bubba2341 (user info) at 2009-01-08 00:45:09 EST (#)
Ranking: 2
Please post your awesome buns.
Submitted by experima (user info) at 2009-01-08 00:41:59 EST (#)
Ranking: 0
rite of passage is when someone posts a big block o' text and someone else says "holy big block of text."
it's not when someone with no posts retaliates for someone else who got that rating.
IT'S A TARDOCAUST
Submitted by Shlongy (user info) at 2009-01-08 00:37:29 EST (#)
Ranking: 2
+2 for In n' Out Burgers. We don't have them in the east so I have to wait every year for my annual trip to SF/Oakland to get my fix. I've also dined at In n Out in Arizona but in Vegas, we have to settle for Fatburgers.
Submitted by YourNameHere (user info) at 2009-01-08 00:36:28 EST (#)
Ranking: -2
Rite of passage.
Submitted by YourNameHere (user info) at 2009-01-08 00:35:54 EST (#)
Ranking: -2
No Comment
Submitted by Shlongy (user info) at 2009-01-08 00:35:46 EST (#)
Ranking: -2
Only if you cook in the nude.
In that case, not only will I cook them with you, but I'll even pitch in and buy the ketchup.