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I think I've noticed you on the board less lately - spring break business already hitting and keeping you busy...?
Yeah, I think the French got their reputation for their "fine dining" from their creative sauces developed to mask their poor beef quality, their "French attitude" (no comment), and their fine wines to complement the dishes. Never been there myself, just going on what I've picked up here and there - could certainly be wrong, except for their wines.
Similar to Coz, our best hamburgers, steaks, and bar-b-que (and I'm talking Texas BBQ, with the sauce - not what a Californian calls BBQ, i.e cooked on a grill) come from the locally owned eateries, never the chains. I can eat a Whopper, but rather pay more for one prepared by the family down the street.
Well, the very best hamburgers I've had were special. I grew the beef personally, had it slaughtered & hung to age by a family friend, then stored in my freezer. When I thawed a package of ground, I'd let it set in the fridge for several days, maybe a week, until it started to turn gray - then make thick patties by hand. I don't know where one can buy hamburgers made from thick, hand formed patties - it's strictly DIY I guess, and you wouldn't want to let ground go gray normally I don't guess - but I knew how clean meat was and all. Juicy & tasty.
For chili, ground bull round, pureed red tomatoes, etc. But I'm rambling again... :blush:
Yeah, I think the French got their reputation for their "fine dining" from their creative sauces developed to mask their poor beef quality, their "French attitude" (no comment), and their fine wines to complement the dishes. Never been there myself, just going on what I've picked up here and there - could certainly be wrong, except for their wines.
Similar to Coz, our best hamburgers, steaks, and bar-b-que (and I'm talking Texas BBQ, with the sauce - not what a Californian calls BBQ, i.e cooked on a grill) come from the locally owned eateries, never the chains. I can eat a Whopper, but rather pay more for one prepared by the family down the street.
Well, the very best hamburgers I've had were special. I grew the beef personally, had it slaughtered & hung to age by a family friend, then stored in my freezer. When I thawed a package of ground, I'd let it set in the fridge for several days, maybe a week, until it started to turn gray - then make thick patties by hand. I don't know where one can buy hamburgers made from thick, hand formed patties - it's strictly DIY I guess, and you wouldn't want to let ground go gray normally I don't guess - but I knew how clean meat was and all. Juicy & tasty.
For chili, ground bull round, pureed red tomatoes, etc. But I'm rambling again... :blush: