Om nom nom nom.
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introducing ... the Ramen Burger
- Thread starter yortbogey
- Start date
Om nom nom nom.
Have you seen Bitchin Kitchen, it's a comedy cooking show. Nadia G is awesome. One thing about her does puzzle me though, is it normal for Canadians of Italian heritage to speak with a strong Brooklyn accent?
An ex's family used to take macaroni....and egg and spices...put it in a well greased large casarole dish...bake it....
Then they would let it cool.....then pop out the macaroni cake...
Then they would cut it in slices about 3/4 inch thick.... then fry in butter quick...
Went well with Ukrainian food, perogie, beats, cabbage rolls, etc. etc.
It was a cheap starch that their baba used to make(dirt poor)....and when the kids grew up they taught their kids to make it....dispite no longer being poor..
Salty, crispy, with a soft inside texture...I think they added milk too when they baked it...
Great with BEER
Then they would let it cool.....then pop out the macaroni cake...
Then they would cut it in slices about 3/4 inch thick.... then fry in butter quick...
Went well with Ukrainian food, perogie, beats, cabbage rolls, etc. etc.
It was a cheap starch that their baba used to make(dirt poor)....and when the kids grew up they taught their kids to make it....dispite no longer being poor..
Salty, crispy, with a soft inside texture...I think they added milk too when they baked it...
Great with BEER
gardenfather
Active member
It cant be better then my own. Forget about it
This thread is dangerous period. That is the food that causes diseases...nothing healthy or good about it. It pains me to see peeps get excited about this. On with the procession...a farmed population...made sick by what they eat. Good job
Blows my mind anyone would eat this stuff...let alone...stand in a line to
Fuck that, life is for enjoying, and I'd rather drop dead at 50 from congestive heart disease, than live to 100 having existed on tofu, quinoa and lentils and never enjoying a Doner Kebab. Also, nobody is saying that this stuff should be the only thing you eat, or even eaten every day. Someone can eat healthily most of the time, and treat themselves to some junk now and again the same way they can drive around in a sensible little hatchback in the week, but break out the vintage muscle car on Saturday.
Goes a bit further beyond than what you'd like to eat. The consequences are beyond you. All you have to do is walk down the street....check out all that good health....view the industry as a whole...view the procession as a whole. I feel bad for you...if eating shit is enjoyment
People who eat this stuff...will eat anything...they eat unhealthy all the time.
Not preaching bro...just stating the obvious. We've been trained to be unhealthy hogs. Groomed and bred to be exploited. About the only thing you are free to do....is eat the shit they supply you..and give them money again...when it's healthcare time.
Be well...not about living forever...it's about being well. Enjoy Enjoy Enjoy
I agree about the part time junk food. I exercise and eat healthy food 6 days a week. Saturday's my day to indulge and have fun.
I'm in the best shape of my life at 38 despite the occasional burger.I love burgers and I love ramen, but I haven't had them both at the same time yet.
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There you go. Who gives a fuck. I got it....I'm out.
Every thing in moderation, as they say. Almost everything...smoke weed every day.
DOH! I'm goin out to get me the fixins to make me a ramen burger later today. Gonna make me six of 'em.
Not the ol' chi chi burrito! Unfortuantly, ive made quite a few different ramen concotions in my day.
There are many institutions that exists in this country that feed you way worse than ramen. Florida DOC feeds inmates tetra-vegatable protein( better known as TVP) which has been proven to cause many gastrointestinal issues. There are cases here which the stuff caused death even. After hearing the horror stories of what goes on in prison kitchens, a pack of ramen doesn't seem so evil. Not to mention not everybody can afford to shop at whole foods constantly.
What blows my mind is that you took the the time to post this knowing there is no way your words will ever remove ramen from a stoners kitchen lineup.
Eat right, exercise, die anyway.
SD
I went out to run my errands, which included the grocery shopping, and sonofabitch if I didn't forget to bring my wallet! Ayecarumba I hate it when that happens.
Interesting thing though...I remembered reading some years ago about a particular cut of beef that was THE BEST cut of beef to use for making burgers. I didn't remember the details of why, just remembered there was a cut of beef that excelled in the burger department. So, I was going to ask the local butchers if they knew what part of the cow I was looking for and did they have any.
Anyway...there is a TV show on PBS on Saturday afternoons called America's Test Kitchen, and I watch it frequently. Yesterday, the show was about making chili and burgers, and they just happened to have a segment of the show about which cut of meat makes the best burgers! Just the information I was looking for. Armed with this info, when I inquired at the meat dept I knew what cut of beef to ask for. Unfortunately, both meat depts that I went to the butchers had left for the day and nobody working there knew the cut of meat I was talking about. So, I'll have to do this on Monday.
In case you are wondering...the cut of meat that ATK recommended for burgers, in the past was referred to as "flat steak," or "flat meat," but nowadays is often referred to as "sirlon tip steak." Of course, things can't be simple, and there is another cut of meat that is frequently labeled as sirloin tip steak, and so you have to look at the piece of meat and it's texture....the cut you want has a very rough looking texture vs. the other kind which has a very smooth surface. Best talk to a real butcher if you go looking for it.
I don't think most butchers work on Sundays, so I'll wait until Monday to resume my quest for the best burger meat.
Yeah, you are correct on that. I'd heard of Kobe, but not Wagyu. I tried a Kobe beef steak a few months ago...man, talking about flavor!
But this cut that was recommended wasn't at the level of Kobe, just a cut you could find on any 'ol cow in the US. And it was something special about this particular muscle that made it perfect for burgers.
But this cut that was recommended wasn't at the level of Kobe, just a cut you could find on any 'ol cow in the US. And it was something special about this particular muscle that made it perfect for burgers.
there is a cut off the RibEye end of beef closest to the Chuck called the "chuck eye"
"Other boneless chuck cuts include the chuck eye (boneless cuts from the center of the roll, sold as mock tender steak or chuck tender steak),"
from wiki...
http://en.wikipedia.org/wiki/Chuck_steak
the marbelization and lack of muscular strength in that region of the cow makes this cut very tender and would be perfect to grind for burgers..... also much cheaper that the rib-eye cuts from the other end.....
"Other boneless chuck cuts include the chuck eye (boneless cuts from the center of the roll, sold as mock tender steak or chuck tender steak),"
from wiki...
http://en.wikipedia.org/wiki/Chuck_steak
the marbelization and lack of muscular strength in that region of the cow makes this cut very tender and would be perfect to grind for burgers..... also much cheaper that the rib-eye cuts from the other end.....
