Burgers

cybercat said:

How do you spice yours? I have been enjoying rosemary
tucked under the skin of baked breasts or put in the cavity
of the whole bird. And whoever told me to put an onion in
the cavity really did a lot for my roasted chicken.

Spices depend on my mood. I like rosemary, which is also good with lamb
BTW. I sometimes do it the Mimi Hiller way, and use her "selection" of
spices but that takes quite a while to cook. We get a spice brand here
called "Ina Paarman" (sort of our version of Penzey's) - they have a
"Chicken spice" blend that I use sometimes - very nice, contains no MSG,
which is a little "pet hate" of mine 😉 I rub this all over the chicken
and pop in the roasting pan.

I agree, onion is good for stuffing the cavity. So is using a whole
lemon or two (Have you tried the famous "Roast Chicken with lemons" that
ChrisD has under her signature dishes?) Good stuff.

Quoted message said:

I also put mine in for 15 minutes on 450, then add a cup of
water so the browned juices won't burn and turn it down
to 350 for the rest of the cooking time. How do you do yours?

I do mine at 180C (think that's around 350F) for about 1-1/2 to 2 hours.
Depends on the size of the chicken... (I usually only get a 2-3
pounder). I haven't tried throwing in a cup of water while its still
roasting - but I do often roast some carrots and spuds with it too. I
also make a nice "gravy" with the pan-juices and a little water once the
bird is done.

--
Cheers
Chatty Cathy

Zilbandy said:

Chatty Cathy said:

Quoted message said:

> Got to try my new grinder, excellent:
>

Why can't you learn to post a simple link?

I had no trouble viewing this picture (or any of the others, for that
matter), so your above remark puzzled me a bit.
My newsreader allows me to click on the above link, and in turn that
launches the pic in my browser, no problem.

There is something "non standard" with the way he posts his Urls. They
do not show as a normal link for me, either. I've been on Usenet for
over 10 years and this is not a normal thing. He's doing something
odd.

If I want to see the pictures, I just click on Reply and then I can
delete the [img] part and then click on the URL.
--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)

"Goomba38" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

cybercat said:

And when aggressively stupid, obnoxious people do odd things, well, I
call that "Open Season."

Sayeth the agressively stupid, obnoxious odd ball who is still using MS
Outlook Express??

Coming from you, I will take that as a compliment. Outlook Express rocks,
too. And you still suck.

"Chatty Cathy" <[email hidden]> wrote

Quoted message said:

(Have you tried the famous "Roast Chicken with lemons" that ChrisD has
under her signature dishes?) Good stuff.

You know, Lyn and others have mentioned how good this is,
but the idea of lemons baked with chicken does not appeal to
me. Which is not to say that it is not good, I'm sure it is. I may
have to try it, if I can get past my prejudice.

Quoted message said:

Quoted message said:

I also put mine in for 15 minutes on 450, then add a cup of
water so the browned juices won't burn and turn it down
to 350 for the rest of the cooking time. How do you do yours?

I do mine at 180C (think that's around 350F) for about 1-1/2 to 2 hours.
Depends on the size of the chicken... (I usually only get a 2-3 pounder).
I haven't tried throwing in a cup of water while its still roasting - but
I do often roast some carrots and spuds with it too. I also make a nice
"gravy" with the pan-juices and a little water once the bird is done.

Since you bake it at such a low heat you don't need to put any water
in. The only reason I do is because of the high initial cooking temp. If
I don't the good juices will burn. (I find that the intial high temp begins
the browning process in a way that improves the flavor of the finished
bird, and makes the end product juicier.) I also make gravy, and made
the very best I ever have last week, with chicken roasted as above,
using homemade stock I had frozen for the liquid. It was wonderfully
brown from the drippings and had an intense, delicious chicken flavor.

cybercat said:

You know, Lyn and others have mentioned how good this is,
but the idea of lemons baked with chicken does not appeal to
me. Which is not to say that it is not good, I'm sure it is. I may
have to try it, if I can get past my prejudice.

Go, on, be daring 😉 I promise you won't be sorry.

Quoted message said:

Since you bake it at such a low heat you don't need to put any water
in. The only reason I do is because of the high initial cooking temp. If
I don't the good juices will burn. (I find that the intial high temp begins
the browning process in a way that improves the flavor of the finished
bird, and makes the end product juicier.) I also make gravy, and made
the very best I ever have last week, with chicken roasted as above,
using homemade stock I had frozen for the liquid. It was wonderfully
brown from the drippings and had an intense, delicious chicken flavor.

Forgot to mention: I have an electric oven that has a "grill" element
above. I can turn that on for a little while if necessary, that also
helps the browning process too, but I have to watch it closely - or it
"burns" the skin too much.

I keep the carcass for making chicken stock too. Good stuff.

--
Cheers
Chatty Cathy

Sheldon said:

Today there was top round (london broil) on sale, BOGO $4.99/lb. So I
picked two nearly identical weight 2 1/2 pounders... what to do with
5lbs of beautiful beef, burgers of course.

Got to try my new grinder, excellent:

Lets back up a bit, started with a stiff gin and tonic.
Got real lime and a real stemmed cherry:

I weigh em, 10 ounces per, bigger than some implants:

I form burgers kinda ovate, fits a roll but a nicer presentation as a
chopped steak smothered w/onions n' shrooms, ovalte I can fit all
seven in my pan:

Before anyone asks the reason the color of the gin and tonic is less
red in that last picture is because it's my second, and I didn't add a
new cherry so didn't add another slug of cherry juice.

Okay, didn't cook any tonight, I froze them all.

Anyone who doesn't own a real meat grinder has no idea what/who
they're missing.

Sheldon

Your beef looks warm.

Goomba38 said:

cybercat said:

And when aggressively stupid, obnoxious people do odd things, well, I
call that "Open Season."

Sayeth the agressively stupid, obnoxious odd ball who is still using MS
Outlook Express??

Goomba, please take your own advice and take this discussion to email.
It's patently obvious that you and cybercat don't like one another. I
for one, don't care, and I am fairly sure a few other people might just
feel the same way.
--
Cheers
Chatty Cathy

Jimmy said:

Your beef looks warm.

Anyone who has ever ground meat can plainly see that the meat coming
from the grinder if anything is too cold, that's why the grind looks
so stiff.

"Sheldon" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Quoted message said:

Okay, didn't cook any tonight, I froze them all.

Anyone who doesn't own a real meat grinder has no idea what/who
they're missing.

Sheldon

Unless you have a restaurant nearby that makes their burgers from fresh
ground, never frozen beef everyday. And they grill the buns too. Sometimes
they're so busy you have to wait for a parking space!

Ms P

Andy q said:

Sheldon said...

Quoted message said:

Today there was top round (london broil) on sale, BOGO $4.99/lb.  So I
picked two nearly identical weight 2 1/2 pounders... what to do with
5lbs of beautiful beef, burgers of course.

Quoted message said:

Got to try my new grinder, excellent:

Quoted message said:

Lets back up a bit, started with a stiff gin and tonic.
Got real lime and a real stemmed cherry:

Quoted message said:

I weigh em, 10 ounces per, bigger than some implants:

Quoted message said:

I form burgers kinda ovate, fits a roll but a nicer presentation as a
chopped steak smothered w/onions n' shrooms, ovalte I can fit all
seven in my pan:

Quoted message said:

Before anyone asks the reason the color of the gin and tonic is less
red in that last picture is because it's my second, and I didn't add a
new cherry so didn't add another slug of cherry juice.

Quoted message said:

Okay, didn't cook any tonight, I froze them all.

Quoted message said:

Anyone who doesn't own a real meat grinder has no idea what/who
they're missing.

Quoted message said:

Sheldon

No matter the color of the gin and tonic, WTF, you go grinding up burgers,
spin a yarn with photos to boot and then don't cook one or two???

Rather drink than eat?

Ya liquor'd up BUM!!!

I previously posted pictures of the exact same kind of burgers
cooking.

http://i18.tinypic.com/40c2is1.jpg

Chatty Cathy said:

Nancy Young said:

"Zilbandy" <[email hidden]> wrote

Quoted message said:

Quoted message said:

On Sat, 21 Apr 2007 09:59:15 +0200, Chatty Cathy
<[email hidden]> wrote:

Quoted message said:

Quoted message said:

>>> Got to try my new grinder, excellent:
>>>

Quoted message said:

Quoted message said:

> I had no trouble viewing this picture (or any of the others, for that
> matter), so your above remark puzzled me a bit.
> My newsreader allows me to click on the above link, and in turn that
> launches the pic in my browser, no problem.
There is something "non standard" with the way he posts his Urls. They
do not show as a normal link for me, either. I've been on Usenet for
over 10 years and this is not a normal thing. He's doing something
odd.

Quoted message said:

Tinypic has a copy feature now, one of the links is in that format.
I don't have a problem with it because I cut and paste, anyway.

Hmmmm. Wonder if its "browser-related". Only "odd" thing I have noticed
is that it has that *[/IMG]* in the link. My browser "strips that out"
automatically and "fixes it up". In other words, when I click on the
link in my newsreader and then look at the URL it puts in the browser,
it transforms it to:

http://i12.tinypic.com/2ziyj4w.jpg%5B/IMG

which works just fine. Dunno if all browsers do that. I am using
Firefox, BTW.

Seems only those running antiquated PCs with antiquated software are
having a problem... from now on I will strip off the bracketed code
for the crybabies... but I'm sure they'll find something else to whine
about.

Lemme try a couple of other tinypic formats...
<a href="http://tinypic.com" target="_blank"><img src="http://
i13.tinypic.com/34edyxf.jpg" border="0" alt="Image and video hosting
by TinyPic"></a>

That's their first one, looks too, too...

This is their last link:
http://tinypic.com/view.php?pic=2hwk4l5

The middle link I usually use...

With bracketed part:
[IMG]i11.tinypic.com2myaexx.jpgOpen ↗[/IMG]

Without bracketed part:
http://i11.tinypic.com/2myaexx.jpg

I'm certain there will always those who can never be satisfied.

Sheldon

"Sheldon" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Chatty Cathy said:

Nancy Young said:

"Zilbandy" <[email hidden]> wrote

Quoted message said:

> On Sat, 21 Apr 2007 09:59:15 +0200, Chatty Cathy
> <[email hidden]> wrote:

Quoted message said:

>>>> Got to try my new grinder, excellent:
>>>>

Quoted message said:

>> I had no trouble viewing this picture (or any of the others, for that
>> matter), so your above remark puzzled me a bit.
>> My newsreader allows me to click on the above link, and in turn that
>> launches the pic in my browser, no problem.
> There is something "non standard" with the way he posts his Urls. They
> do not show as a normal link for me, either. I've been on Usenet for
> over 10 years and this is not a normal thing. He's doing something
> odd.

Quoted message said:

Tinypic has a copy feature now, one of the links is in that format.
I don't have a problem with it because I cut and paste, anyway.

Hmmmm. Wonder if its "browser-related". Only "odd" thing I have noticed
is that it has that *[/IMG]* in the link. My browser "strips that out"
automatically and "fixes it up". In other words, when I click on the
link in my newsreader and then look at the URL it puts in the browser,
it transforms it to:

http://i12.tinypic.com/2ziyj4w.jpg%5B/IMG

which works just fine. Dunno if all browsers do that. I am using
Firefox, BTW.

Seems only those running antiquated PCs with antiquated software are
having a problem... from now on I will strip off the bracketed code
for the crybabies... but I'm sure they'll find something else to whine
about.

Nope. I'm running a two week old computer with Vista. Your links don't
work for me either.

Quoted message said:

Lemme try a couple of other tinypic formats...
<a href="http://tinypic.com" target="_blank"><img src="http://
i13.tinypic.com/34edyxf.jpg" border="0" alt="Image and video hosting
by TinyPic"></a>

That's their first one, looks too, too...

This is their last link:
http://tinypic.com/view.php?pic=2hwk4l5

This one works.

Quoted message said:

The middle link I usually use...

With bracketed part:
[IMG]i11.tinypic.com2myaexx.jpgOpen ↗[/IMG]

Without bracketed part:
http://i11.tinypic.com/2myaexx.jpg

This one works.

Quoted message said:

I'm certain there will always those who can never be satisfied.

Sheldon

Ms P said:

Nope. I'm running a two week old computer with Vista. Your links don't
work for me either.

http://www.theregister.com/2007/04/20/dell_offers_xp_again/

Wonder if this link works 😉

--
Cheers
Chatty Cathy

"Chatty Cathy" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Ms P said:

Nope. I'm running a two week old computer with Vista. Your links don't
work for me either.

http://www.theregister.com/2007/04/20/dell_offers_xp_again/

Wonder if this link works 😉

--
Cheers
Chatty Cathy

I much prefer XP but I don't want a Dell. As far as I can tell Vista only
has a few improvements and most are changes but not improvements. Windows
Mail is definitely not an improvement.

Ms P

"Sheldon" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Lets back up a bit, started with a stiff gin and tonic.
Got real lime and a real stemmed cherry:

Sheldon

Sheldon, for an alternative "getting started" drink try this recipe for an
"In Like Gin" cocktail.
http://www.videojug.com/film/how-to-make-an-in-like-gin-cocktail
Their blood mary recipe is by far the best one I've ever had, though it was
also the first I've had in at least 20 years.
http://www.videojug.com/film/how-to-make-a-bloody-mary-cocktail

Videojug is a great cooking site all may not know about.

Kent

Kent said:

Sheldon said:

Lets back up a bit, started with a stiff gin and tonic.
Got real lime and a real stemmed cherry:

Quoted message said:

Sheldon

Sheldon, for an alternative "getting started" drink try this recipe for an
"In Like Gin" cocktail.http://www.videojug.com/film/how-to-make-an-in-like-gin-cocktail
Their blood mary recipe is by far the best one I've ever had, though it was
also the first I've had in at least 20 years.http://www.videojug.com/film/how-to-make-a-bloody-mary-cocktail

Interesting drinks but a lot of work, I like drinks I can prepare
quickly, with no fuss, no muss, and with twice the alcohol they used.

Quoted message said:

Videojug is a great cooking site all may not know about.

I was hoping for a bar with different kinda jugs. hehe

Thanks.

Sheldon

Sheldon said:

Andy q said:

No matter the color of the gin and tonic, WTF, you go grinding up burgers,
spin a yarn with photos to boot and then don't cook one or two???

Quoted message said:

Rather drink than eat?

Quoted message said:

Ya liquor'd up BUM!!!

I previously posted pictures of the exact same kind of burgers
cooking.

http://i18.tinypic.com/40c2is1.jpg

I see it works with the bracketed portion omited... tinypics added
those brackets just recently when they revamped thier web site... the
brackets work for me and for most others, but from now on I will
remember to omit them... then anyone has a [censored] take it up with
tinypics.

Sheldon

Chatty Cathy said:

cybercat said:

You know, Lyn and others have mentioned how good this is,
but the idea of lemons baked with chicken does not appeal to
me. Which is not to say that it is not good, I'm sure it is. I may
have to try it, if I can get past my prejudice.

Go, on, be daring 😉 I promise you won't be sorry.

This recipe is from one of the Doyenne's of Italian cooking, Marcella
Hazan and is in her book More Classic Italian Cooking. So very
simple, yet so very good.

I just roasted one a few days ago, and am not just getting the last
bits of meat off the carcass. I *might* make chicken broth with the
carcass.. 😉

Christine

On Sat, 21 Apr 2007 08:55:46 -0400, "cybercat" <[email hidden]>

Quoted message said:

"Zilbandy" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Chatty Cathy said:

I had no trouble viewing this picture (or any of the others, for that
matter), so your above remark puzzled me a bit.
My newsreader allows me to click on the above link, and in turn that
launches the pic in my browser, no problem.

There is something "non standard" with the way he posts his Urls. They
do not show as a normal link for me, either. I've been on Usenet for
over 10 years and this is not a normal thing. He's doing something
odd.

And when aggressively stupid, obnoxious people do odd things, well, I call
that "Open Season."

He's using "IMG Code for for Forums and Message Boards" instead of
"URL for Email and IM". That's all.

IMG Code: [IMG]i14.tinypic.com2e2getv.jpgOpen ↗[/IMG]
URL: http://tinypic.com/view.php?pic=2e2getv

I use an old version of Agent with Firefox set as my default browser.
Agent does not recognize [IMG] as a clickable link, so FF doesn't get
a chance to play with it. As a result of this thread, I pasted the
entire URL directly into FF. It did not ignore [IMG] and told me it
was not a valid URL, so Cathy's news reader must strip off the [IMG]
tags for her.

In any case, most of us post the URL when we use TinyPic. Both will
get you to the same place (immediately) if the OP remembers to trim
off extranious [IMG] code. http://i14.tinypic.com/2e2getv.jpg

--
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On Sat, 21 Apr 2007 09:03:57 -0500, The Cook <[email hidden]>

Quoted message said:

If I want to see the pictures, I just click on Reply and then I can
delete the [img] part and then click on the URL.

Copy/Paste works too. I can just select the url itself and not copy
the tags, paste it into my browser and I'm good to go.

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