Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.
Got home a bit late. Tired, cold and hungry. Had some beef in the fridge. Had what passes for hamburger buns round here, so I made myself a couple of burgers.
Beef was two-cleaver chopped rather than minced/ground. Haché, to be precise, if French. Salted and sprinkled liberally with powdered chilli pepper. Pan fried with a lot of flips. served on top of red onion, tomato and lettuce with more S+P. Ate this one, then made another.
Got home a bit late. Tired, cold and hungry. Had some beef in the fridge. Had what passes for hamburger buns round here, so I made myself a couple of burgers.
Beef was two-cleaver chopped rather than minced/ground. Hachëd, to be precise, if French.Salted and sprinkled liberally with powdered chilli pepper. Pan fried with a lot of flips. served on top of red onion, tomato and lettuce with more S+P. Ate this one, then made another.
