I'm making this for dinner tonight and serving it with oven fried sweet potatoes. Does anyone think that there might be caramelized onions in there? I want to be authentic but the idea of caramelized onions is terribly appealing even if it isn't.
Red Meat . . . .
Sarge, I think there might be some in there. Let's believe that, and then you can do it for the dish you are making. I fully agree that caramelized onions enhance practically anything we consume as food.
For New Year's Eve, I attended a small party with everyone bringing dishes. My contribution was Italian meatballs in a cream sauce with fennel, caramelized onions, mushrooms, and red and green bell peppers, fresh parsley plus some standard dried herbs (thyme, rosemary, that sort of thing). The caramelized onions made the dish a hit, even if I say so myself -- people took some home at the end of the evening! And that's a nice compliment for any cook. So caramelize away, I say!
Last edited:
Gustatorily speaking, the burger was highly satisfactory. The cottage cheese balanced the pickled jalapeños nicely and the caramelized onions went down a treat. The poodle was especially impressed with the scraps on the plate. The only drawback, should anyone wish to give it a try, is that one would have to be Joe E. Brown to get your mouth all way around it. This burger needed a bib.
Tonight for our family dinner we will be enjoying a meal born of my chicken pot pie recipe, but with cut up baked ham from our New Years dinner substituted for the chicken. Good in theory, perhaps, but I will have to let you know how it turns out in practice!
I've already had my rice cake with a smear of crunchy peanut butter on it, and the post above so rudely reminds me of how long I have to go for the gastronomical pittance I will call lunch! LOL.
Howard
Connoisseur
What a massive burger!
It is! Another Joe E. Brown special, I suspect.What a massive burger!
Howard
Connoisseur
I bet I could eat that but with a fork and knife
There's a diner in Eastern Oregon that serves burgers that big and they always stick a steak knife into from the top. Sort of a hint, I suspect.
Howard
Connoisseur
Whenever a burger is hard to fit in my mouth I will use a fork and knife to cut up the meat and to make it easier to eat.
Braised short ribs with BBQ sauce.
Braised short ribs was my excuse for buying the first of our Le Crueset cast iron Dutch Ovens. Great cookware and the finished product (read, the food) is even better!
Deals/Steals
- Classic Challis ties - $60 per tie + shipping
- Started by paul winston
- Replies: 0
Allen Edmonds sale and more at Herring Shoes- Started by Adrian Herring
- Replies: 0
- Ace Marks Shoes Holiday Discounts. Up To 20% Off + Free Socks
- Started by iam.mike
- Replies: 0
Trad Store Exchange
Rare Vintage Handknit Cowichan Style Sweater!- Started by TweedyDon
- Replies: 0
