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OK. What's a dough burger. Got my attention. I'm a curios George kind of guy.
I am with you on that one. What is a dough burger? I googled it and found well no "dough burger". I did find burger on english muffins. Maybe that is it Lets see... Foodies mind's want to know ha ha ha
Last edited by amberbaby27; 11-10-2008 at 07:48 PM..
Reason: it's late hehehehe
Location: By the sea, by the sea, by the beautiful sea
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Had leftover sauerkraut so dinner was a coupla Hebrew Nationals with mustard/kraut/relish and a little potato salad on the side.
There's a cooling trend inthe forecast, I'm gonna have to plan ahead and make beef shanks the day before they're needed for dinner. They seem sooooooo much better after a night in the fridge to get their act together.
I am with you on that one. What is a dough burger? I googled it and found well no "dough burger". I did find burger on english muffins. Maybe that is it Lets see... Foodies mind want to know ha ha ha
I could not let this one beat me although I am tired of searching. I believe Dough burgers are just that. Water, flour, and ground round. Bun, onion, mustard. I understand that the burgers were prepared this way during the depression to make the meat last a little longer. I think this is correct except finding a recipe was not easy... I also learned that these were one of Elvis's favorite foods ha ha now we can all sleep better geesh...
Location: By the sea, by the sea, by the beautiful sea
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Quote:
Originally Posted by Katsmeeyow
ok, Burdell, tell me 'bout the beef shanks? Pretty please?
To me they fit right in to the 'comfort food' category. They're one of those tough cuts that benefit from long, relatively low temp cooking, in this case braising.
Sear them in a little oil to get a nice crust and then they go in a Dutch Oven, if there's wine in the house I usually put some in the braising liquid, stock is also OK. Celery, onions, carrots are pretty standard additions + herbs/spices of your choice. A little anchovy paste is a good addition to the sauce, you'll never taste 'fish' but it adds 'depth' to the taste. I usually do them on the stove top, low flame, for a few hours, you can add potatoes of choice, pearl onions, mushrooms, etc. towards the end of cooking.
First time I made them I had them the same night, they were OK , nothing more, big difference the next day. I don't know if it's time, the heating/cooling, or ???? but like many soups and other dishes I think day before cooking's the way to go.
I could not let this one beat me although I am tired of searching. I believe Dough burgers are just that. Water, flour, and ground round. Bun, onion, mustard. I understand that the burgers were prepared this way during the depression to make the meat last a little longer. I think this is correct except finding a recipe was not easy... I also learned that these were one of Elvis's favorite foods ha ha now we can all sleep better geesh...
Yep, I was afraid of laying awake in serious bewilderment.
We grilled some cheddar brats and sliced them in half and had them open face on texas toast, topped with sauteed green peppers and onions and Nance's spicy mustard (love that stuff!) Made some oven roasted potato wedges seasoned with garlic, rosemary, salt, pepper, and e.v.o.o. and had the last of the Asian slaw on the side.
Back to work tomorrow and then I am going to come home and make soup. Thinking about that will hopefully make the work day go by faster
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although I am tired of searching. I believe Dough burgers are just that. Water, flour, and ground round. Bun, onion, mustard. I understand that the burgers were prepared this way during the depression to make the meat last a little longer. I think this is correct except finding a recipe was not easy... I also learned that these were one of Elvis's favorite foods ha ha now we can all sleep better geesh...
