https://www.washingtonian.com/2015/07/0 ... ct-burger/

If you are having a party do this burger.

joboggi wrote:https://www.washingtonian.com/2015/07/02/the-15-step-absolutely-perfect-burger/

If you are having a party do this burger.

Lost me at American cheese

phatj wrote:

joboggi wrote:https://www.washingtonian.com/2015/07/02/the-15-step-absolutely-perfect-burger/

If you are having a party do this burger.

Lost me at American cheese

it shouldn't

despite the overuse and bad rep, it's perfect for grilled cheese and melting on top of burgers. A young cheese like Colby Jack is a fine replacement but not quite the same melty quality

that said, you should find a good quality deli american cheese to use, many are salt bombs with no flavor.

But we like what we like

Never been much of a fan of grilled cheese, probably because of the crappy American cheese it's usually made with, though I've made my own with different cheeses and enjoyed them. Provolone is my go-to cheese on burgers, though I'm willing to give American another try. Can you recommend a good brand?

man, i think provolone melts horribly. it's like having a wet blanket covering the burger. i like cheddar but american is great too

Uncle Milty wrote:Planned on making calls chuck roast tonight. Bought at Lidl, vacuum packed with a used or freeze by date of 11/6. Totally spoiled when I opened it.

Never had anything packed l like that go bad before the date. Makes me leery to shop there

That sucks, never had that happen either.

In other news I'm making two lasagnes (one Bolognese, one spinach and mushroom) for dinner tomorrow and I made the sauces tonight. The house smells amazing and I WANT LASAGNE NOW

Doing a little brunch for the Birds tomorrow. English breakfast casserole, blueberry bran muffins (Ina Garten, these are really good), cheesy hash browns

need buttered scones & tea

There's a halal joint right across from school. They make hand-pulled noodles there. Big bowl with a really spicy beef broth, only $3. Totally filled me up.

reminds me when i first learned of tate's cookies about 2 years ago

i learned the fat way- i was gifted a case be a buddy who is a distributor

Boars head as Milty said
What you can do is combine American with a more aged cheese or something like Gouda or Gruyere
You’ll get both the desired flavor and some melty as well

Monkeyboy wrote:There's a halal joint right across from school. They make hand-pulled noodles there. Big bowl with a really spicy beef broth, only $3. Totally filled me up.

Halal noodles?

lots of muslims in east asia. makes sense

Sure but what distinguishes halal noodles?

Think of it as kosher

I think it's the beef that's halal. I don't know. They specialize in noodles and it says halal on their sign. They also serve a lot of meat dishes, so my guess is it's a reference to the meat and the little pieces of beef in the noodle broth. Anyway, it's delicious. They make it extra spicy for me now. I used to have to add more chile paste at the table, but now they know I want it like they make it for everyone else.

There's a hot pot place next door, but I can't get past the fact that there's brain and intestines on the same trays as the meat I would prefer to eat.

Halal can be any part of the meal. They cosmetics thy are halal

TRT, I didn't want to comment on your facebook post out of possibly offending your wife ... but Talapia, like most farm raised seafood, is terrible for you.

It’s no more terrible than the typical and chicken we consume, except most people eat that every day

I'm not a big meat eater for that reason. Though a majority of the talapia here comes from China, which really has zero standards.