|
Register | Blogging | Today's Posts | Search |
|
Thread Tools | Display Modes |
02-02-2013, 02:31 PM | #431 (permalink) |
Cardboard Box Realtor
Join Date: Feb 2009
Location: Hobb's End
Posts: 7,648
|
Honestly I think a garlic salt,onion salt, and fresh ground pepper seasoning to give the fries a sweet and salty taste. As for the dip I'd just use the standard blue cheese or ranch dressing dip, but maybe add some sriracha to give it some heat.
|
02-09-2013, 09:24 PM | #433 (permalink) |
Cardboard Box Realtor
Join Date: Feb 2009
Location: Hobb's End
Posts: 7,648
|
Okay this was 100% experimentation and it couldn't have come out better.
Pete's Bleu Cheese Burger Things You'll Need. -Ground Beef -Salt/Pepper -Garlic Salt -Egg -Crumbled Bleu Cheese -1/2 onion -2 mushrooms -Crema -Heavy Cream We'll start with making your hamburger patties first. In a mixing bowl add your ground beef, salt/pepper, garlic salt, and egg. Then with your hands start mixing all the ingredients together, adding more if you think you need it. Shape into a patty (or use some plastic wrap and a lid), put on a plate, cover with plastic wrap and put that in the fridge for 1 hour. At about 55 minutes after putting the patty in the fridge, start chopping your onion so they are shaped like long strips and start frying them (preferably in a cast-iron pan). The trick to fried onions is to move them as little as possible. After about five minutes add your mushrooms (I did mine as 1/4" cuts all the way through the shroom). Once they've carmalized, add your heavy cream (I'd say about 1/2 cup if you're only making one burger) and let that sit for a minute or two, then start stirring. The crema is optional, but I found it helped thicken the mixture up quite a bit, and I used about 1/2 a teaspoon. The mixture will take on a beige color from the onions, and when it's starting to thicken, add a teaspoon of crumbled bleu cheese. You don't want to add too much because of how strong it is, and I used 2 teaspoons and it was a little strong. Stir that together and then turn it down to a low setting, stirring occasional so it stays fluid. Now I'll leave you to your preferred method of cooking the burger, I had to pan-fry it because my oven is broken right now and I don't have a BBQ or George Foreman grill, but when it's cooked to your preferred state of doneness, put on a bun and scoop your bleu cheese sauce, pour on top of the burger and enjoy. |
02-13-2013, 06:10 PM | #437 (permalink) |
Neo-Maxi-Zoom-Dweebie
Join Date: Apr 2011
Location: So-Cal
Posts: 3,752
|
I'm sure there are different brands that have different aging processes, but i've never encountered a goat cheese that wasn't fairly mild in taste. I prefer Gruyere and Stilton blue cheeses and those are what I consider to be the stinky cheeses of life. Could just be a taste bud thing, but I love goat cheese in moderation.
|
02-14-2013, 08:12 AM | #439 (permalink) |
The Sexual Intellectual
Join Date: Dec 2004
Location: Somewhere cooler than you
Posts: 18,605
|
I used to be the buyer in a cheese shop and have tasted thousands of different cheeses from all over the world.
And I've still never found a goats cheese I like. Fluff is right, they all taste like farmyards.
__________________
Urb's RYM Stuff Most people sell their soul to the devil, but the devil sells his soul to Nick Cave. |
|