Ericpo

ugh. That sounds awful! I like acai in things, it adds a blueberry-esque flavor that I find very agreeable...But then i've never gotten sick from it! Were there any other unsual ingredients in the juices? Something else that may have been the puke factor? I haven't heard of them causing nausea before...guess it might just be an allergy. I also completely agree that "food porn" is grossly overused. Also just a little gross.

I hope you guys all have a great time!!! Wish I could make it. *sniff*

Ok so this is a little off the wall: Veggie Burgers. Let me be clear: I am not vegetarian, do not wish to be vegetarian, and will never be vegetarian. Animals are delicious critters that belong on a grill, by and large. BUT many of my friends and loved ones are vegetarians, and I have to love them regardless. So my question is this: does anybody have some good pattie-style vegetable concoctions that can be made in advance and then grilled? I'm not looking for something that simulates real meat in any way other than shape and preparation. I've heard of a lot of different styles, but most need fried. I want to offer my BBQ guests who happen to be vegetarians something tasty, off the grill, and high in protein. I know that many veggies are amazing as they are when subjected to a lil fire, Portabello caps especially. Just curious if there are any cool recipes floating around out there. Even ideas would be helpful at this point...vegetarian cooking to me has generally meant not adding quite so much bacon to the burger.

judiu, I think that this is a perfect example of the problem I originally ranted about. I can understand upbringing having a profound effect on how one eats. I would also say though, that as an adult, the choice is yours. I was also raised in an environment where eating was regarded as a neccessary activity, but not one to be savored...this is perhaps part of why I like to be leisurely when possible. I have retained the ability to eat and run though...it has it's value at times. But again, it is a matter of choice. I guess I don't really understand the last part of your statement. "if customers would give restaurants an idea..." I like the idea of being able to tell a restaurant "I want to take 10 minutes on salad, 45 on my entre, and need 10 minutes to consider dessert." What I really don't get is how this could be made a workable scheme? The logistics fairly boggle the mind. Or were you speaking more of a restaurant catering their time schedule to the majority of their clientles wishes? I would be interested to hear your views, as this is an issue near and dear to my...well stomach I guess.

This is absolutely true, though I wish it were not at the moment . But it is true nonetheless, we savor and appreciate that which is fleeting.

Thanks for the burger recipe. I love bacon and cheese, and putting it in a burger sounds pretty good. I'll definitely give it a go - i think my kid would get a big kick out of a stuffed burger. I am getting into the grilling groove more quickly than I anticipated. Tonight I made one of my favorite easy meals, but with one small change that made it better. I make a Mexican "Gulf Coast" rice pilaf from a recipe by Rick Bayless that I adapted to brown rice (and using rendered fat and beef stock made with some incredible ox tail), some mustard greens with rice vinegar, fish sauce, and sesame oil, and then: awesome Halal thin-cut ribeye with Korean Ssam Jang. My Halal butcher simply has the best meat I've ever had. This will be my first grilling season to use his meat, and so far it takes everything to another level. I don't think the meat is graded or anything; it just tastes and smells like meat. Really good fresh meat. Anyway, the ribeye was about 1/8" thick. I put my Lodge pizza pan directly over hot natural lump charcoal. I didn't measure this time, but in the past the pan gets to 750-800 degrees. Put the ribeye on in batches to avoid crowding. Awesome browning, and the fat content kept everything moist and lubricated. OMG, that sounds absolutely fabulous. I am a big advocate of meat having an appropriate fat content. I am coming over to your place for dinner! And FYI, if the burger recipe turns out I'll pass on the other two more challenging types(mushroom n swiss and southwest chipotle). It's snowing outside at the moment, or I would be out at my grill instead of my computer! Keep grillin!

Wow, now I have to go buy some salt and vinegar potato chips. Thanks a lot! lol. That being said my favorite salty snack is without a doubt beef jerky. I prefer homemade or even locally made(from a butcher or smokehouse). But since this is in the "ready to eat"...Wild Bills original(not teriyaki) is some of the best off the shelf jerky around. And unlike many salty snacks, jerky by neccessity is low in fat

Ugh, that was what I was afraid of. I'm from North Dakota, I think that it's a bit out of my travel budget at the moment. Lol I was hoping it would be a little closer *sigh* Oh well post pics and I'll admire them!

Any chance I can still come? Just saw this and it sounds like a blast! umm, also where? As in, what city lol.

LOL, oh god. Pleeease call them muffcakes! Or frosted muffs! or pattymuffs! lol I would order one off a menu simply because of the name! Too fun.

Thanks for the chicken recipe, I'll be sure to try it when I get the chance...Lotta prep I notice. Sounds amazing though! This is one of my proudest creations. I will warn you they are not the easiest things in the world to make, but I have never-and I mean NEVER-had someone not like them. As you will see, they are not health food. Ok, for 'my' Juicy Lucy, the original Bacon Cheddar you need: 2.5 lbs good quality fresh ground beef, 85/15 lean/fat. 8 oz Sharp Cheddar Cheese, sliced 1 lb Thick Cut Bacon, cooked(very crispy) and crumbled 1 egg 1/3 cup Worcestershire sauce 2-3 TBSP minced Garlic(the kind out of a jar). Fresh black pepper and salt to taste. Makes 5 Have standing ready the sliced cheese and crumbled bacon. In a mixing bowl, combine beef, egg, garlic, black pepper, and worcestershire sauce. With the garlic, add some water from the jar with each spoonful. Using your hands, mix together until completely combined. Divide in half. Using one half of beef, make 5 (1/4 lb) patties, making them wide and thin. Place these on a platter. Onto each patty, place cheese and bacon crumbles, being careful to keep them about 1/2 an inch in from the edge. Using the other half of the beef mixture, make 5 additional patties and place them on top of the bacon and cheddar. Pick each up and pinch the edges together, completely sealing in the bacon and cheese(this is crucial). Salt and pepper patties. At this stage, the burgers can go directly on to the grill, but I find they benefit from a few hours in the fridge. Also, I will often make a whole batch, and freeze raw the ones I don't need right away. To the grill: Oil cooking grate. Over high direct heat, grill burgers. Try to not flip more than once, as they are delicate. I usually like to grill them to medium, and then remove from the flame and tent with foil for 5 minutes, they carryover cook this way. While grilling, keep an eye out for melting cheese running out...this happens if the edges are not sufficiently sealed. The first time you make these, you will almost certainly have some burgers that lose their cheese...it takes some practice. To make a somewhat healthier and easier version, omit the bacon. Good luck!

And I have several recipes for amazing stuffed burgers, Juicy Lucy's, that I just can't wait to make again! I've been working on my recipes for about three years...Mushroom and Swiss, classic Bacon and Cheddar, and Southwest Chipotle. I'm working on a blue cheese version, but I refuse to rush it!

Bah! Fall? Perish the thought! Grilling is like riding a bike or having sex;) you never really forget how! But what's this about yogurt and garlic marinade? Do share....nomnomnom!

Well, it would appear I started this discussion earlier than anybody wanted to talk about it But come on now, it's mid april! Surely l cannot be the only one stoked to get outside and grill!?

*sigh* I get so frustrated when I come on eG and find a new thread that I should have been participating in for months! lol That being said there has been a lot of excellent discourse in this thread. I was introduced to many viewpoints the last half hour or so as I read through it. But for me? My most disliked trend in the food industry is somewhat of an American thing, namely, speed. The speed at which diners expect food ready, the speed at which many restaurants bring you food, and the absolutely unseemly haste of the food's consumption. First, I blame the diners. It seems that a meal out is no longer something we as Americans are willing to wait for. We are paying, we are hungry, and we want it yesterday. I acknowledge that this is not a fine-dining issue, but it is for most restaurants that are affordable to the masses. Second, I blame the restaurants. I've worked in a fairly large cross section of restaurants, and I understand that the faster the food goes out, the more money there is to be made. When guests get food quickly, they can be checked out and their table ready for the next paying customer. "Turn 'Em and Burn 'Em!" as the saying goes. I hate this. Third, I blame diners and restaurants feeding off of one another's haste. People want their food delivered RIGHT AWAY. Restaurants deliver because it pays. Then there is an almost orgy-like synergy of one feeding off of the other. I like(as you would guess) to eat slowly and savor my meal. Even I have been goaded into hurrying on my salad, or simply not finishing my salad because the main course has arrived within 2 minutes of the salads being served...! Or as I saw mentioned in this thread, wait staff removing dishes that are in no ones way, and are in fact being finished...just slowly. If all of this was just confined to chain restaurants catering to the middle class, I suppose I could shrug my shoulders and bear it. The problem is that because speedy service and eating are so wide spread, it spills over. I recently, working as a volunteer for a non-profit, catered a 6 course meal for a black tie charity event. We had an average of 10-15 minutes/per course, and approx. 4 oz of food per course. This was much faster than I wished to serve it, but too many guests would not savor the dish. Instead they would simply raise the plate, and push the quarter pound of food directly into their ravenous gullets. To be fair many ate slowly and enjoyed...but also likely felt rushed. I don't have a cure for this but I for one have chosen to sit and appreciate the food put in front of me, to the best of my abilities and damn the time it may take. End rant.

Freeze it in icecube trays, then use the cubes in something clear-ish like lemonade. Would look pretty, and not water down as they melt:) Only problem I can see is making icecube trays sticky, but thats what a dishwasher is for lol

Umm yum. Recipe pleeeeaaase? with a cherry on top?

I looked outside today and realized spring is upon us. So I went on eG looking for a topic about my favorite cooking technique: GRILLING!!! I found a few things, but not a general grilling thread. So I started one. I love grilling. I love what open flame does to meat, seafood, veggies, fruits, even pizza. I love spending time outside, lovingly tending a slowly smoking grill. I love the culture that requires an additional grill "assistant". You know, someone(usually a man) who doesn't actually do any cooking-but still helps watch the grill. I love a cold beer in a foam holder that's only put down to flip the steaks or cheese the burgers. Fat dripping onto hot coals with a pop and sizzle, slightly charred corn on the cob, carmelized pineapple slices on icecream.....Ah! These are all things that, for me, summer would not be complete without. So it's a little bit before the "real" grilling season starts...let's talk about grilling! Favorite recipes, unusual techniques, desserts, sides, BBQ, grilled salads...If it involves food, fire, and friends let's hear about it. Let's all have new ideas and recipes this summer!

This is all so far beyond me I can't even fathom. At the risk of treading deep waters, I have to ask...How did you make the crispy eggs? They look at least semi approachable as a project lol.

Yum! Duckburgers? What?! I am literally blue with jealousy right now...I have a hard time even finding duck breast where I live. And I search regularly. Awesome recipe though!

I really wish I could answer your question with a simple ratio. The problem is that with different types of fruit, there is wide variation with both sugar and water content. Even with the same fruit, ripeness can throw calculations way off. That being said, I generally measure fruit with a scale. 1.5 lbs fruit(peeled pitted etc) to one batch simple syrup(1/2 cup water, 1 cup sugar). This ratio works for a lot of fruits, peaches, strawberries, etc. At the least, it gives me a good starting point. With other fruits...I generally start with those ratios unless the fruit is extremely ripe, or if it has an unusually high water content(melons, mostly). Other than that, you just have to experiment . One last trick to try: when making the simple syrup, it's a nice touch to infuse it with some fresh herb flavor. Mint, basil, etc. In summer, mint is really nice. Just add fresh herbs to the water and sugar befor you heat. As you combine the water and sugar, crush the herbs occasionally with a wood spoon. As the syrup cools, let the mixture steep. Once cool, strain out the herbs and proceed with the recipe. Hope that helps!

Baselerd, those look amazing! The portions would drive me insane, I can tell from looking I'd need, say, a small platter of each:) Two questions: 1:, what is buffalo mozzarella? I've heard about it a few times but I don't know how it differs from traditional fresh. 2:, How do you go about making a basil fluid gel? In the summertime especially, I'm always looking for ways to use up fresh herbs from my garden. Anything you can tell me I'd appreciate!

Lots of cool ideas on this thread! Shalmanese, I understand Synthesia, at least in a small way....I do the same thing with numbers, colors and letters...although not in any diagnosed way. What does the finished picture look like to you? I know that's rather personal, but I appreciate whatever you are willing to share.

Kerry Beal, Love the pictures of the chicken, especially the snow in the background. BBQ can be done YEAR ROUND! Kudos.

LOVE IT. Seriously Jerry, now that is a freaking challenge to the entire forum! Knife skills: I don't know how helpful this will be but as far as veg prep...I would break it down thusly: Potato-types, Globe-types, Celery-types, and hard vegetable/spice types. Practicing your knife techniques on one will tend to carry over to similar items. Potato-types: any fruit or vegetable with a similar shape or consistency of a potato. These would include apples, potatoes, beets, jicama, etc. Practice on any of these the folowing: Dice, thin slice, chop, and of course peel. Globe-types: any veg with similar shape or consistency of an onion. Including: Cabbage, Onion, Shallots, lettuce. Practice shredding(with a knife, grater is sooo easy though) dicing, chopping...in particular, learn to french cut an onion or shallot if you do not already know. Celery-types: any veg that resembles celery. Raw fennel, Celery, Leeks, Asparagus...in short, if it is fiberous and in a shaft type form. Practice dicing, slicing, maybe even cleaning. Leeks in particular have a tendency to accumulate sand in their folds. Hard vegetable/spice types: Carrots, fresh ginger, lemongrass, etc. Learn to peel, dice, chop, especially julienne. Also I will not describe, but these are terms to make sure you are familiar with: French-cut, Cut on a bias, Julienne, Chiffonade, dice, chop, mince. Most Versatile Sides: I don't have a ton to say here, except to bone up on your pilaf knowledge. A rice pilaf can incorporate a wealth of flavors, virtually interchangably. instead of rice, carrots, and onions with garlic as the spice, you can add any similar ingredients....cabbage, celery, ginger, any dried spice, green beans...whatever you need to do to incorporate the secret ingredient. One more thing before I fall asleep. If you've never cooked in a professional kitchen, the most important thing to remember is to be aware of others and stay out of the way. Growing up with a huge family and cooking mostly in a Galley kitchen, we called it "the kitchen dance". I don't know the space restrictions that you will be dealing with, but saying loudly "HOT PAN!", or "SHARP KNIFE", are generally considered explicit warnings rather like, "HEADS UP" on a football field. Otherwise, congratulations on being sous chef, and you have especially my admiration for the philanthropic volunteer aspect. Happy Cooking!