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I would put my money that the blended onion is what you don't like. It can bump up the 'meatyness' of the beef but also acts as a tenderizer and can sometimes lead to a mushy texture. Aki and Alex use it in their burger blend as was mentioned in 'Ideas in Food'. Personally light, soft and juicy are all positives. Sounds like a good basic recipe, imo it could use some other things to add flavor. No, you can't change it but you are allowed to have an opinion! (as long as you don't share it)

"panada: Paste of water and flour or bread, used for forcemeats" Usually i mix the bread and milk beforehand. I try to use quite a bit, it helps with a feeling of lightness. The eggs help with binding with the mixed in garnishes. I find they are for fragile with out the eggs. Plus It helps make them taste like meatballs and not a round overcooked hamburger. Personally - usually I bake them, then i can freeze or refrigerate them fully cooked and fry/braise.

Enjoy! To be honest i'm not the biggest raisin fan either. I'd sub dried currants or dice up some dried fig

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I will post my grandmothers recipe since she getting older, but was a great cook. I'll admit I haven't made it, but I have eaten it . This a pretty much a direct translation from her notes. Capriotada 7 cups water 3 tomatillos (yellowish) 1 green onion 2 cinnamon sticks 4 cloves 1 ¼ box brown sugar / 5 small Piloncillo Almonds Raisins French bread (10 small or 4 long) ; Day old. Parmesan / Romano/ Queso seco Boil first six ingredients for 60 minutes. Strain. Soak almonds in water for 10 minutes, slip off skins with a towel and slice in half. Butter a baking dish. Slice and layer bread, almonds, raisins, dry cheese. Pour liquid over the bread. Bake in the oven at 350 for 45 minutes uncovered. Notes: Traditionally served during lent. ** I've always thought the inclusion of tomatillos was interesting since they are related to the gooseberry but seem to be mostly used in savory preparations. The recipe is pretty old or course feel free to modify as you will, i love the hand peeling and slicing of the almonds myself. ;^)

If you wash your sink after, spray with a sanitizer solution and let it air dry you should be fine.

I don't drink soda's at all really Except for the occasional mixed drink. I have to say it was quite a revelation to me when i went down to Panama for some work. The rum and cokes were great, and it's not the Ron Abuelo that is anything special. It took me a while to figure it out, but it was the coke with real sugar just paired soooo much better than what you usually get in the states, with the sugar based rum. Keep in mind that not all Mexican Cokes are made with sugar, some combine sugar and HFCS. It all depends on where it's bottled.

I wasn't going to post on this topic because it holds little interest to me be it prurient or food-wise. But because of some of the extremely judgmental posts on this thread I thought I'd try and post something actually useful. Try simply thickening boob milk with cornstarch you can google this technique it seems to be a popular alternative to custard based ice creams. I would think the hard part is going to be judging fat content in the milk which is key to good mouth feel in ice cream. Good night and good luck.

LOL! I did :raises hand: You really don't need an expensive burr grinder for for pour over IMO. For French Press, yes it does make a difference, you will get more fines with a blade grinder. That being said, it's what i use as i don't like the ultra clean prep and little body you get with pour over. I do use fresh roasted coffee (from the conservatory for coffee in L.A.) and water at proper temp. For the restaurant, I wouldn't even think about it but at home blade grinders aren't as bad as they used to be. YMMV Would I love a good burr grinder, yes. But frankly as a cook if i have an extra $150 its going to be put towards another knife. The ARE fabulous for peppercorns as well (the burr grinder, lol)

Get yourself a pour over and a grinder http://www.sweetmarias.com/sweetmarias/coffee-brewers/filtercones.html a whirly blade is fine for this prep http://www.sweetmarias.com/sweetmarias/grinders/electric-grinders/bodum-bistro-electric-mill.html Add some good beans, support a local roaster. Fresh roasted is best, coffee beans stale just like bread does.

Has anyone checked McGee OFaC? I don't have my copy on me, curious what he has to say

Does she dish on J.T.? I seem to remember she wasn't happy when his book came out!

It doesn't get much better than this! http://www.itchefs-gvci.com/index.php?option=com_content&view=article&id=667&Itemid=1033 Although I admit to not getting my ingredients from exotic locations, just good local stuff. Usually I use a mild spanish olive oil or a 50/50 blend not to over power the basil.

If you really want to go there you can prolly qualify for Shift Work Sleep Disorder. See your doctor.

I thought it might be a base to see how these industrial seasonings were built, modify to your hearts content. Start with the Salt and MSG, bump it up a bit. Add paprika, onion powder ect.. But really most of those seasonings use a finer grind of salt than table, so its hard to imitate. YMMV

Prolly got this from Rec.food.cooking way way back in the day. It's prolly not exactly what you want but might make a good base to experiment with. "Tony Chachere's Creole Seasoning Recipe By : Tony Chachere Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 26 ounces salt 1 1/2 ounces black pepper -- ground 2 ounces red pepper -- ground 1 ounce garlic powder -- pure 1 ounce chili powder 1 ounce Monosodium glutamate -- (Accent) Mix well and use like salt. When it's salty enough, it's seasoned to perfection. For barbeque and fried foods: Season food all over. Cook as usual. - - - - - - - - - - - - - - - - - - NOTES : Tony Chachere is from Opelousas, Louisiana - my hometown. I was 11 years old when his first cookbook came out. This is the first recipe in his "Cajun Country Cookbook". In the cookbook, he says "THIS RECIPE IS WORTH THE PRICE OF THE BOOK". He's right Right after the cookbook came out, everyone was making this and storing it in those large plastic ice cream cartons. Within a short while, he started marketing this himself. Now you can find the green cans of this stuff all over the country. Where I'm from, this is the only seasoning anyone uses. That sounds kind of strange, but try it and you'll see. It's been a standard around my house for over 20 years."

You tried your best and you failed miserably. The lesson is: never try. -Homer Simpson, “Burns’s Heir”

The Kale look pretty raw, no wonder it didnt taste good, but with a bit of a ruff chop, white wine, veg stock you have the beginings of a great meal. Maybe add some chick peas or white beans top with a fried egg and some harissa and you have a great meal..

The blade is like a soooper sized Food processor turned on its side. If you need something rough chopped, that'll do it!

Just use low fat buttermilk, It won't be as rich but will work fine. I've only ever seen it in food service.

Gotta love the Buffalo chopper!;)I've actually never used an egg cutter in a commercial setting. I have seen them, but I've always just used a sharp knife for hard cooked eggs.

I'm guessing there are all sorts of medical tools that could be potentially useful in the kitchen

ahahhahahahaha! as long as you juice the lemon for your egg salad with you mouth like Michael Chiarello ;-) I thought I'd seen that method before? But I seem to remember that you had to put a bit of baking soda in the water to soften the shell a bit. Never tried it though!

Keep in mind Restaurants are usually getting 2.5 lb wogs, so they are smaller in size. Halves I've seen done seared in a black french pan and into a 450 degree oven to finish. Also sous vide, poach to 130 and finish in a hot pan basting with oil and butter

wOw That's lazy, Back when I used to do that sort of thing I used to be able to do 1 case (or 2 cubes) of eggs in 15 minutes Cracked, Strained and Ready to go. Its really, really not that hard. AND No Hobart to clean! Although someone that lazy prolly let the porter clean it.