LindsayAnn
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Posts posted by LindsayAnn
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I don't need to go into much detail here...simple fact is that you two are a great pair! Your blog was great, your food preferences are very interesting and complimenting (towards oneanother). The variety of your palate is interesting, inspiring and very well thought-out (you also have an interesting way - the both of you - of being able to teach yours readers interesting food facts and cooking techniques)....you probably do this without even knowing it, huh?!?!?!?. I am craving many (ok ok all) of your past weeks meals/snacks/drinks (with the exception of your hangover...guessing you had one Ling).
You two are highly entertaining and sure do know a lot about food, and you both seem to be wonderful cooks.
My favorite for the week...its a close one but I would say the Iron Chef contest...WOW!
Thanks so much
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Hi all,
LindsayAnn, I really think you'd love goat milk itself then...we have to find you some. When you taste it, it's immediately obvious that what you're drinking is what provides the major kind of tangy flavor component that you associate with goat cheeses.
docsconz, cajeta's a great suggestion because i'm really not much of a dessert maker and cajeta seems like something i can handle.
I'm all over the breakfast cereal idea, but since it's gotten cooler here I've switched to oatmeal at the moment and it's very nice with apples, cinnamon, and a little geitenmelk.
and Chufi, I knew about the goat farm but I was imagining a "petting zoo" or something, I never considered that there was food involved. Anything specific you recommend? A good friend is an obsessive ice cream maker, I'll have to get her down there to help me research.
Thanks!
mark
Thanks Mark! I agree...I must find me some goats milk. Its my new goal! I love the tangy feature in goat cheese products...one o f the reasons I love the fresh/soft varieties. I can really sense the 'tang'. Great Mark...now I am itching to make a cheese plate from my variety in the fridge (ever since I discovered my goat cheese love affair I have a daily, sometimes twice daily, plate of goat cheeses...with an average of 7-8 kinds on my plate. Yes, you heard that right. I have already had such a plate with my lunch, and then I had a small snackling (made up word) of cheese about an hour ago...and now YOU are making me want more! I spread some of each cheese on baguets or sourdough bread, and eat some of each plain...all creamy and crumbly mmmmmm....
I have an O'banon (wrapped in bourbon soaked leaves), a pyramid of goat cheese that is dusted with ash, one that is dusted with paprika, 4 varieties in little tupperwares (these 4 are really really soft/spreadable...but I still eat these plain!), and a few logs of goat cheese...of yeah and that little ball of garlic goat cheese, with whole cloves of soft roasted garlic right in it! I love all the cheese shops we have here in Chicago:
-Pascal on Braodway
-Sams Wine Depot ( i just discovered this one thanks to a shopper at my farmers market...it has fabulous goat, sheep, cow and even elk milk cheeses. Great Bries and Blues/Gorgonzoles as well!
-Binny's Wine depot
-Fox and Obel
-The Farmers Markets (many of them w. diff. vendors at each!
-Whole Foods
-Trader Joes
-Treasure Island
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According to my GP, glutamates is an amino acid that encompasses a whole range of compounds. And there aer various form of glutamates that are far more complex than mono-sodium glutamates. Mono-sodium Glutenmates is just one of them..it is a single sodium molecule attached to the glutamate molecue. (like simple carb and complex carb. while they are both carbs one is apparently better for you)
Yes, glutamates is naturally produced in some fruits and vegetables but they tend to be more complex glutamates then monosodium glutamates. (for your info both tomatoes and mushroom also contain naturally produced cynide but does that make you want to sprinkle cynide powder in your food? Does it? Just because it's natural?)
3 grams of MSG is a fraction of the size of 3 grams of salt because MSG is a heavier compound. I know most chinese cooks just sprinkle indiscriminately, like the way they use salt.
There are countless studies on people being sensitive to mono-sodium glutamates but who are okay with other glutamate compound. That sensitivity level varies from person to person.
I get migraines. The kind that makes you want to shut out all the lights and crawl into bed. I went through some extensive testing isolating one food item at a time. There was at one point when i stopped eating all nightshades. Yes, I do get them when I indulge in the occasional thai eating, but I know well enough to have pills on hand to battle the ensuing pain.
Word...I am with you Bondgirl. I too suffer from migraines caused by MSG...testing at hospitals has confirmed that it IS infact from MSG. And my PRESCRIPTION helps when I consume MSG by mistake. Its the worst...and those who do not have this sensitivity really do not know what we are talking about now do they!?!?!?
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Never had straight goat milk on anything...havent even seen it and I shop everywhere in Chicago (all the way from Jewel which is a popular local grocery chain, to Whole Foods, Trader Joes, Farmers Markets, tons of local cheese shops, Treasure Island (like Jewel a chain but only chicago-wide, not suburbs etc, Fox and Obel which is an upscale specialty market where Oprah even shops!), and more. Haven't seen a licking of goats milk for sale
One things for sure, I LOVE LOVE LOVE goat milk cheese, I am simply obsessed with it. Yum...I have about 8 varieties in my fridge right now, one from Pascal (a cheese shop in wrigleyville chicago) that is from a farm in Idaho and the cheese is a soft fresh milk goats cheese with big hunks of garlic right in it, and its wrapped in oak leaves. MMMM
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My vote is for Iron Chef #2.
I would have to say Iron Chef 1 = 8pts
Iron Ched 2 = 9 pts
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I know, I know salt is in cheese, as one of the few essential ingredients....just not enough for me I suppose. You know you become addicted and immuned to things...meaning I salt things that I need mroe of it to sense its presence. I know I could fix this, by cutting back for a bit of time...but I find it way to hard to do! YIKES
I could eat this cheese all day long, snack snack snack on it....I shake a lil salt on them. I do this with all my cheeses...cream cheeses and all. Even sweet flavored cream cheeses (blueberry, strawberry, etc...). I am a self proclaimed salt addict. I need to attend SAA (salt Addicts Annoynomous....). Hmm maybe I start this organization up....You put salt on cheese?
Salt is an essential ingredient in so many cheeses, it seems redundant.
But y'know, that sweet 'n' salty thing you have goin' on with that fruity cream cheese sounds intriguing.
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This time I purchased the Wabash Cannonball. 3oz. ball of chevre dusted with ash. 1995 ACS Best of Show. (Wholesale: 6/cs.) 10 day pre-order.
Both so good, kind of crumbly, kind of creamy. Definetly creamy once they hit your tonge they are sooo creamy...simply lushious.
If you can restarin yourself, hold onto a couple of Cannonballs for a week or two. I like mine with a bit more age on them.
So So hard to do, but I know what you mean. I will ahve to wait to take your advice, as yesterdays purchases are more than half gone, both of them!!! Next time the goat vendor is there, which wont be for two weeks
, I will buy a few of each..so that I dont have to practice willpower/self-restraint/control skills relating to my cheeses. This way I can eat one of each, and let the others age a bit. Your advice was also given to me by the woman, Judy Schad, who represents the farm at our market. She gave me the same advice, but she told me to eat the ash one now, and save the Crocodile Tear, which is the pyramid dusted with paprika variety, for early to mid next week. She adviced that it would be even better if I could wait on it...even though its perfectly delish now. Well, I wanted so badly to take her advice (just like yours), but I couldnt wait. I could eat this cheese all day long, snack snack snack on it....I shake a lil salt on them. I do this with all my cheeses...cream cheeses and all. Even sweet flavored cream cheeses (blueberry, strawberry, etc...). I am a self proclaimed salt addict. I need to attend SAA (salt Addicts Annoynomous....). Hmm maybe I start this organization up.... -
Here is a list from the Fox and Obel site of a sampling of thier 'favorite' cheeses...MMMMM
Sample list of our favorites
L'etivaz:
A raw milk, alpage gruyere from Switzerland
Vacherin Mont D'or:
Spruce bark-bound, custardy, cow's milk cheese from either France or Switzerland.
Epoisses:
A fragrant, cow's milk cheese washed with marc de Bourgogne, Burgundy, France.
Montgomery's Cheddar:
A true farmhouse, raw cow's milk, clothbound British Cheddar.
Robiola Incavolata:
A small and runny, cabbage leaf wrapped, mixed raw milk cheese from Cuneo, Italy
Nevat:
A pillow shaped, downy, goat milk cheese from near Catalonia, Spain.
Parmigiano-Reggiano Vacca Rossa:
The famed red cow parmigiano made from raw milk, Italy.
Pleasant Ridge Reserve
A semi-hard, washed rind, raw cow's milk, farmhouse cheese from Dodgeville, Wisconsin.
Constant Bliss:
A soft-ripened, raw cow's milk cheese from Greensboro, Vermont.
Hudson Valley Camembert:
A soft-ripened, blended cow and sheep's milk cheese from the Hudson Valley in upstate New York.
Grayson:
A taleggio-style, washed rind, raw cow's milk cheese from Galaxia, Virginia.
La Buche de Causses:
An actual fermier, raw milk, bucheron-style goat milk cheese from France.
Berkswell:
A hard, hand-made, raw sheep's milk cheese from Warwick, England.
Thurblau:
A rustic, raw cow's milk blue from Switzerland, selected and aged by Rolf Beeler
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This is great! I want to hear more, more more about American artisanal cheeses.
These goat cheeses sound wonderful. I'd like to hear more about the cows milk cheese on the 'off' week.
You may even lure me home - at least for a while.
No cheeses of note at market today, but I am posting some pics later in the French thread.
Alright you got it. I will do everything in my power to NOT use my camera until next wednesday (thats when the market is here (and only 3 blocks from my condo! YAY)) in the hopes that if I give the grumpy (camera) a rest it will decide to shape up and work next week...again - on wednesday. Yes, yes you heard it right, I will be bringing my camera to the farmers market next wednesday - and personally I do believe we have a very nice market with vendors - link http://www.chicagogreencitymarket.org/default.asp
If you go under the producers tab, you can see all of the participating vendors. Some (like my much beloved goat milk vendor) do not come weekly. Also,there are about 25 or so other farmers markets on varying days of the week in the chaicago area, 5 or so right downtown, and the other 20 something in the city permits of chicago. We are a lucky bunch here...last tuesday I went downtown so that I could visit a vendor I used to when I worked downtown...a cheese vendor who does not come to my new market,they have great swiss's, smoked and regular string cheeses, and cheese curds...mmmmm...
I also love Bunkow cheese of Wisconsin creates wonderful cows mile varieties...both hard cheeses and spreadable varieties. They have a great grilling cheese (you literally grill it on a grill, it gets burnt and crusty on the outside, oozy in the middle...they always have a grill going and are giving out samples for the entire duration of the market, every single week (and every week I get my samples!). They have wonderful 2 and 4 year white cheddars, and 6 and 10 year aged orange cheddars. They have 3 wonderful spreading cheeses in little containers (raw milk white cheddar, horshradish -which unfortunetly I am not fond o f horshradish- and a wonderful tomato basil raw milk white cheddar - which even has little bits of basil and tomato throughout the cheese. All are great with a crusty bagguet.
At the weekly market, I also ALWAYS buy 4 or 5 ears of sweet corn (all for me, surprise surprise Greg doesnt like corn!!!).
Another great cheese shop in the city,called Fox and Obel. (not farmers market, but a wonderful specialty store that sells everything from meats,fruits and veg's, frozen foods, spices and such (i.e truffle salts, all sorts), a bakery with wonderdul breads, tarts, cupcakes, etc...even a little cafe with awesome soups, sanswhiches with bries and such, and other specialities...and...of course... a great cheese counter with 2-3 cheese experts always working. When you buy cheese they always cut it off the HUGE rounds of cheese...which means you know what - SAMPLES OF ANTHING YOU WANT
:) I used to live 1 block away from Fox and obel, right off MIchigan ave in chicago by Navy Pier. This is where Oprah does a lot of her shopping, or her "personal shoppers"...I only bought cheese and fruits from Fox and Obel...thier meats are just too darn expensive!. Here is their link have fun looking around...I still drive down there (3 miles...which in chicago traffic on lakeshore drove is uaually a 8-15 min drive...for real!) -
No picts, sorry, camera is being a devil lately. I have been waiting for this wonderful cheese (goat cheese mind you) to return to my local farmers market (I guess they come evey other week as they are about a 6 hour drive away!).
I am a HUGE cheese lover, all kinds. Give me anything from your classic and mundane (sp) cheddar, provolone or munster and I will love it, all the way to the stinkiest of blues, creamy anythings (I love my creamy oozy cheese with the rinds), and I will be happy. I love cows, sheep, and elk milk cheese. It has always bothered me though, that for some odd reason I have always hated goat cheeses. I mean I WANTED to enjoy them. I just couldnt...and I am always open to trying them, all assortments and varieties, so that was not the issue.
However, this lovely cheese vendor (again, goat cheese) http://www.capriolegoatcheese.com/cheeses.htm, is AMAZING!!! Three weeks ago I stumbled upon them at the marker, and for some reason felt compelled to try the cheeses, even though they are all goat. Maybe it was the LONG line forming in front of thier tent, much longer than any other line at this very popular market in Lincoln Park, Chicago. So, I tried one, it was the O'Banon:
(From thier site)
"While banon has been made for centuries in the Haute Provence, ours, he says, has an important difference, "it is much, much better than any I've tasted in France." The French cheese is smaller & ripened, but we like it larger & fresher to give a lighter, palate cleansing edge to heavier cheeses on a cheese board. Traditionally, the chestnut leaves used to wrap the cheese were soaked in eau de vie. We use Old Forester or Woodford Reserve Bourbon--our favorites. The tannins in the leaves & the bourbon combine to give this creamy, dense cheese just a nuance of a kick!"
AMAZING, I was in love, and so thankful for the lady who was working the tent (straight from the farm) for introducing me to my new favorite cheese. Yes, you heard me. Goat went from my only "ICK" cheese to my most "Oh my gosh I am in love give me more!!!" Variety. It was amazing. Last week I returned looking for the goat vendor...they were MIA and I found out from a different cheese (Cow milk, also very nice vendor with great cheeses that I buy from weekely) vendor that they come bi-weekly due to the drive and thier high demand/busy schedule. So, low-and-behold, today my prayers were answered (thank you very much up there in the sky!) and they were there this morning
I tried all of thier cheeses, loved each, but only bought two because just two set me back 22.00 dollars...and I am the only one to eat them (greg, my fiance...yeah right....he wouldnt like them...which is great leaves them all for ME ME ME!!!). This time I purchased the Wabash Cannonball. 3oz. ball of chevre dusted with ash. 1995 ACS Best of Show. (Wholesale: 6/cs.) 10 day pre-order. And theCrocodile Tear. 3oz. cone of chevre, dusted with paprika. (Wholesale (12/cs). 14 day preorder. Both so good, kind of crumbly, kind of creamy. Definetly creamy once they hit your tonge they are sooo creamy...simply lushious.
You can visit thier site, they do mail order <3
Hope someone else enjoys this as much as I do, I will try to post picturesif my camera shapes up tomorrow...but they might be gone by then!!!
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How to put this lightly....hmmm (ponders)...Bacon.
Yes, really thats it...6 heavely slices from a butcher (most amazing bacon these lips have even consumed). I know, its not really your balanced, persay, breakfast...but it was mighty tasty.
Well in actuality, if you consider a 30 oz ICED coffee with plentiful amounts of french vanilla creamer, hazelnut creamer, and splenda (yes I mix the two creamers...french vanilla hazelnut is even better than either on its own) as part of breakfast, I guess the bacon had a friend!!! I used so much creamer my coffee was almost white, vs. black! HAHAHA
Almost forgot, topped the coffee with a squirt (okay okay multiple squirts which caused the mountain to almost fall off the t op of the class) of whipped cream - from the can (and I am proud of it, love the stuff!!!)
(edited to replace light in sentence one, with lightly...I am one screw loose today I believe!)
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My breakfast consisted of a frapachino (sp) from Starbucks...I know I know so corporate but I love there carmel fraps...(venti size, which is the largest)...and a egg/cheese/bacon sandwhich I made myself, with a side of hashbrowns...mmm. Sorry no picts though!
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Thats great, I love eggrolls as well...what kind were they?
My last PMS munch-a-thon consisted of a pk of now and laters (with a sore tooth to follow), 4 pieces (okay okay 7) of bacon...eaten by themselves to preserve thier smokey flavor...mmm...a large bowl of ramen (2 pks...thats 4 servings!!! Oriental Chicken flavor), 2 drumksticks...and almost a whole (large) bag of puffy cheetos...the original chester cheeto version, a bowl of cream of wheat with lots and lots of swabs of butter...mmmm....I sense a theme here...salty, sweet, salty, sweet, salty sweet...continued on throughout the morning, day and evening!!!
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That's crazy! Someone stole your food? Did you ever figure out who it was? I assume it's someone who lives in the building.
NO I never did figure out who it was...somebody really cheap,stingy and mean. Who steals someones much desired and awaited chinese food? MEANIES!
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Basically any chocolate that is either black (as in dark), brown (as in milk), white (as in...well yeah white chocolate duh!) or anything there in between...hehe
I love chocolate...mmmmmmmm
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I started reading this thread yesterday...I did not reply at first - I wanted some time to think over my most bizarre delivery or takeout experiece. Although I don't live in NY, I do live in the heart of Chicago, so my fiance and I too order a lot of delivery...takeout if its close and Greg (fiance) isn't being lazy, and will move his butt to pick it up!
Here is what I have:
1.) Ordered food from a local chinese joint, was told it would be 40 mins or so.
After waiting all of 70 mins, I called in...they told me that someone accepted and signed for it. I lived in an apartment at the time, on Belmost and Sheffield (for any of you locals who know the chicago whereabouts), and you need a key to get in to the apartment - each floor has 4 units (apartments), and once your in you can take the elevator up to our old floor, which was three. Here's the story, someone was coming in when the delivery guy was, or was getting thier mail downstairs o r whatever. They saw the food, and decided "yum, that looks great....hmmm...looks like I just ordered my some takeout". They acted like they were the caller (me, Lindsay), and signed the recipe. I paid by credit card...and all the delivery guy did was make them sign...no ID check or card swipe. I was livid...of course I am a nice and understanding girl, the restaurant felt horrible and sent another order over asap. They gave me jumbo sizes of everything I had ordered, extra rice and cookies, free pops, free eggrolls a nd crab ragoons (score!!! My favorite!!!), and I only paid for the ONE, original order.
Since then, they changed thier policy. Now, when paying with credit card they make you show the card and they copy it at the time of delivery. Of course, I enjoyed my chicken egg foo young, crab ragoons, wonton soup and fried rice even more that evening...partially because by the time I actually got it (about 2.5 hours after I ordered it) I was about to knaw (sp???) my arm off!!!
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jsmeeker,
Actually...you must not have seen the show in full...because all of the contestants did write in, and stated that they have the recipe(s) for the best (fill in the blank)...(i.e chowder, chili, steak, etc etc etc). So, when Flay shows up they had all gone to the effort to write in at the hopes to land some kind of TV special, based on thier "famous" and, already 'bragged' and 'gloated' about food specialty. So, that is that - Flay is simply letting them live thier dream...in a somewhat surprise type setting/meeting grounds.
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Wow lots of questions, I will try to answer all (or most) in my reply...so here goes:
1.)I do care about nutrition
2.) Thought about the full range (vitamins, protein, etc etc etc) do effect my purchasing and cooking/eating, but only to limited amounts. Meaning, I look at labels, consider fat and carbs but I also endulge in all when my body wants them. I try to balance it all out. If I have a HUGE brunch I eat a lighter dinner (or try to...hehe we all have our bad days and that is 100% ok). I buy lighter (never fat free usually) products when I know they are good and that the flavor/textures wont be hindered. Take cheese for example, there are a few that can get away with "light" (still considerable fat amount though)...fat free no way - no taste. but, some cheese varieties need to be full fat (take blue cheese, same goes for blue cheese dressing or creamy garlic dressing, brie, etc). Ice cream's though, some of the "light" versions are pretty damn good....no fat free crap though, pretty much tasteless in my humble opinion
3.) Although I do trust my choices I know that I have no 'degree' in nutrition and food, no matter how knowlegeable/interested in the topic that I think I am. So, taking that into consideration I definetly like hearing about new studies, findings, food preparation techinques, and the like. You can always learn, always...even if you are Emeril Lagase (sp?)
4.) And, after all that is said and done heck yeah I rebel at time. Who doesnt? I mean food is love, its enjoyalbe and it brings friends and family together. I have my bad days and I don't care (well, I always think I do but in the end oh well right!)...i would rather live a life filled with enjoyment than one where I am the perfect nutrition advocate but incredibly taste deprived!
That's my 2 cents!
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kris I love what you are doing (A blog while you are here in the states with your family...discussing, comparing/contrasting and evaluating the differenes and lifestyle you abide by while you are here with your family...eating/cooking wise of course. It really is neat to hear and learn about your perspective, and your children..especially since you live in Japan now and this is a completely new way of doing it (or really back to the old way for you). I am still pretty young (24) and have not yet had the opportunities to travel to other countries, but I look foward to the prospects of doing so someday (I hope), but in the meantime I will live thru you and your family!
What is your favorite meal/dish and snacks to eat here in the states...also what are your fav's in Japan (And please explain what they are cause I will no doubt have no clue what you are talking about!). thanks Kris!
P.S Your kids too, what are there fav's here as well as in Japan...sorry to ask you to explain this, but I would really like to hear and I am quessing that others would as well!
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My poor mother-in-law. She still hands out that nasty peanut butter taffy, you know, those nasty rounds of chewy gross-ness wrapped in orange or black waxed paper? Poor hubby used to get made fun of for that, and he insists that he is scarred for life. Doesn't she get that the peanut butter taffy is what's leftover in the bottom of the bowl three weeks later, because no one likes that stuff???
Shoot I love those..always have. I was that weird kid that WANTED them, I love Peanut Butter and those were one of my fav's...along with Mary Janes...on the plus side I got all of my neighbors (Erin) that I was childhood friends with (since age 7 when I moved into her neighborhood)...and this October I am in her wedding...oh wow we are all grown up now!!!
Me, too! But we're not weird - it's the haters that are
! How can you not like peanut butter taffy 
? It's sweet, chewy, peanut buttery...all good!Yes yes and the middle's were the best...the real peanut butter (not sweetened with sugar like the taffy exterior), and there were even little gritty pieces of peanuts in there....MMMMM YUMMY.. Now the question remainds were oh were can I find these little gems at this time of the year! I cannot possibly wait the three months till halloween comes around...now that Kim brought up thier magical yummyness!
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Ah yes, and I almost forgot to mention...I too am in the candy corn camp...and I also reside in the cabin of white tip lovers....it jsut tastes the best (although the entire thing is heavely). I love the pumkins as well....candy corn is only a treat for halloween though, whoever said it jsut tastes better in October/November was right on...it must be ripest that time of year *laughs*
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My poor mother-in-law. She still hands out that nasty peanut butter taffy, you know, those nasty rounds of chewy gross-ness wrapped in orange or black waxed paper? Poor hubby used to get made fun of for that, and he insists that he is scarred for life. Doesn't she get that the peanut butter taffy is what's leftover in the bottom of the bowl three weeks later, because no one likes that stuff???
Shoot I love those..always have. I was that weird kid that WANTED them, I love Peanut Butter and those were one of my fav's...along with Mary Janes...on the plus side I got all of my neighbors (Erin) that I was childhood friends with (since age 7 when I moved into her neighborhood)...and this October I am in her wedding...oh wow we are all grown up now!!!
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Just hit the local farmers market (one of the chicago ones, another reason I love living in the actual city, tons onf farmers markets!).
Got some beautiful Peaches, Cherries, and a plasitc tub of spreadable cheese (raw milk white cheddar, really really good).
I got this cheese last week, that you grill (or heat in microwave). Its meant to be heated, and when you do it, man is it good. I love eating it plain, or with crusty bread. But many people like it with fruit (pears, ,apples), as well. I am not HUGE into the cheese and fruit pairings...I like to keep things seperate!
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Craving today was cream of wheat! Haha weird! Of course I loaded with butter, a lil sugar and salt. MMM And I love my lumpy, so I make sure it turns out that way by not stirring it until lumps have already formed.
It was good.
I followed that with peanut butter on toast...lots and ltos of peanut butter. The toast was sourdough...it was magnificant in its own right as well.(I sprinkle a lil salt on my peanut butter toast as well...as do I with bagels smeared with cream cheese....I think I sprinkle salt on EVERYTHING!)
Hambugers, how do you do yours?
in Cooking
Posted
I love love love ham/cheeseburgers.
Like many of you, I prefer a 80/20 ratio...often times I just grab chuck, as I know that will be plenty fatty to provide the much desired JUICY burger. A while back (maybe 2 years ago, or so...) I choose 90/10, at times even surcoming to 95/5 ratio of beef-fat...I was trying to eat Healthy burgers I guess...thinking if I ate leaner ones I could eat even more!!! I'll tell you what...don't go there...no juices, no real flavor...ICK. Now I go with the "hey, you might as well live", motto... I would rather eat as I wish (full fat cheeses vs low fat, tasteless cheese, fattier cuts of meats, normal yogurt vs. NO-fat yogurt...etc
So, back to the subject at heart...as I was saying: 80/20 ratio. I broil them if I am ina pinch, but I do love grilling them outside if the weather cooroperates! I like mine with cheese, when given the option(which means 99% of the time cheese is a must). I like to top with iceburg lettuce (for that nice crunch), pickle spears (the sandwhich slices are great cause they are thin - and meant for topping sandwhiches and the like, katchup, a lil mustard, plenty of mayonoise (not miracle whip, unless that's all thats available), and sometimes a few slices of onion...MMMM now that's a burger!
Ah, almost forgot to note, like my burgers anywhere between 1/3pd and 1/4 pd...1/4 if I have a really flimsy bun. I like kaiser rolls for my burgers...when given the options. If not, any will do...the meats the star here...