What are you eating?

[elmagicochrisg]

2 organic beef burgers with onions, both baked in olive oil. Cayenne on one side of the burgers, Herbes de Provence on the other...

[AznKhmerBoi]

I second that , that was practically what i ate at lunch throughout middle school.

Pistachios. They're the greatest thing ever.

[Jmenglan]

Udon noodle soup, I can eat it every day.

[garrett123]

the last thing I ate was a cookie.

[Luke]

Baked burgers in olive oil? Okay, that's a new one for me.

I was hoping to purchase some veal shanks, but the fresh market didn't even have beef shanks. I was about to leave disappointed, when I saw veal liver. If I have had liver and onions before, I didn't remember it, so I thought I would give it a try.

Loved it. Not as delicate as sweetbreads, but the texture was smooth as silk and still delicious. How did this ever get a bad reputation?

[elmagicochrisg]

Baked burgers in olive oil? Okay, that's a new one for me.

I guess I meant fried or cooked, not baked.

In Dutch we use the word 'bakken' for frying and baking. My mistake...

[Luke]

I guess I meant fried or cooked, not baked.

In Dutch we use the word 'bakken' for frying and baking. My mistake...

No worries.

Meatloaf is baked/roasted in the oven, and it's basically an overgrown hamburger. I was kind of hoping you actually did bake a hamburger so I could see how it turned out. Guess you could heat an oven with a cast iron skillet inside of it and "bake a burger".

I haven't had a burger cooked in a skillet since the mid-80's. I remember it being just as good as any burger from a grill (I should say almost as good) and better than any Foreman grilled burger.

Wonder if people are still using there Foreman grills these days anyway.

Golden Turkey Bake tonight. I'm not a guy who loves casseroles, but this one is unusual, but hits the spot:


325 degrees preheat 35-45 minutes (I like it more done so I do the 45)


1. 3 c chopped turkey (or chicken), cooked*
2. 1 1/2 c sliced celery
3. 1c cubed cheddar cheese
4. 3/4 c Hellman's mayo
5. 1/4 c almonds, sivered
6. 1/4 chopped onion
7. 1 T lemon juice
8. 1/2 c cornflaskes
9. 2 T butter, melted

Spray casserole (1 1/2 qt) with pam.

Mix 1-7 and put in casserole dish
Mix 8 & 9 and spread on top

Cook uncovered 45 minutes


*use left over chicken or turkey, not sandwich style meat.

Who would have thought Cornflakes and butter would make such a great crust? Probably the people at Kellog's, but it is still delicious.

[Jrecee]

I was thinking of making a cedar planked burger. I tried it on salmon the other night but it didn't pick up much flavor. Probably due to the fact that I left the skin on. Recipes were split on whether or not to remove the skin, so I went with the lazy option. Mistake. But the plank isn't too burnt, and it says you can reuse. . . but I might end up with a slightly cedary mostly fishy tasting burger.

[BoringSupreez]

I always, always remove the skin from fish before I cook it. The skin can sometimes impart a very fishy taste to the meat if you leave it on, in addition to blocking external flavors from leaking in.

[Stark]

Made this two nights ago and it turned out great. Reminds me of a Turkey Tetrazzini recipe I do.

CHICKEN AND BROCCOLI CASSEROLE
3 cups cooked chicken, diced
8 ounces broccoli, 2 cups cooked
1 batch Cream of Mushroom Soup (recipe below)
4 ounce sautéed Shiitake or Crimini mushrooms
8 ounces shredded cheddar cheese
Pinch curry powder, optional

Arrange the chicken in the bottom of a 9x9" baking dish. Season with salt and pepper. Arrange the broccoli over the chicken; season with salt and pepper. In a bowl, mix the soup, mushrooms, curry powder and half the cheese. Spread over the broccoli. Top with the rest of the cheese. Bake at 350º 20-30 minutes until hot and bubbly.

CREAM OF MUSHROOM SOUP FOR RECIPES
8 small mushrooms, diced
1 stalk celery, diced
2 tablespoons onion, diced
3 tablespoons butter
1/2 cup chicken broth
3/4 cup heavy cream
Salt and pepper, to taste
Xanthan gum, optional (to aid in thickening)

In a medium skillet, sauté the mushrooms, celery and onion in the butter until soft. Add the broth and cream. Bring to a boil, then turn down the heat a bit and cook until reduced and thickened, stirring frequently and watching closely so it doesn't boil over. Season to taste.