Of course you try to cover the pan. But if it is a solid lid, then you collect plenty of water in it that makes the mess I described, and if you cover with a metal mesh only, the steam can escape, but oil still spills through.

And depending on the frying fat used, the msell stays around. I use either coconbut oilö (for more vegetarian things) or butter ghee. And that oen hangs in the bair nuhtiol, next day, no matter open windows or not. But Wiener Schnitzel with Coconut oil is - well, it just does not match. The coconut arome is nto there when the stuff is hot, but it lacks the wanted taste of butter. And that lack you taste by its absence! Sometimes you cannot work around it.

Its not as if I cook since just yesterday. I'm 54 and always was single! ;) :) Actually there are a couple of dishes that I can cook extremely well. But I cannot improvise, and have no "base knowledge" like a cook would have. I have a repertoire. Within this repertoire I can do very well. Outside it I am lost.

Paprika is beside tomatoes the most used vegetable in my kitchen. In general I am no great vegetable lover. I eat it more because I know I should, not because I like it so much. For most vegetables I at best do not care. Some, and not just a few, I really hate. Only a very few I really like. Healthwise I am wondeirng since two years whetehr the role of vegetables isnt maybe a bit overestimated and more propagated due to ideological reaosns. But okay, maybe its just me. There are populatiosn that eat no vegetables and were extrneely healthy, and there were other populations who almost exclsuziovely ate just vegetables and frutis and also were healthy. And most of the stduies in ecothrophology are only correlation studies and observation studies. Means: you cannot really base any conclusions relating causal links on them if they are like this.

Oh, if you really like pickles, ask Neal about Pickled Okra.
:Kaleun_Thumbs_Up::Kaleun_Salivating:

Its a Texas Thing and it is INCREADABLY good, especially when its made with with very strong vinegar.

I like the hot variety and I'll add a couple more shakes of crushed red pepper when I open a new jar, then let it mellow out in the 'fridge for a week.

:Kaleun_Cheers:

I know pickled okra, too, there is a famous reigon near Berlin where they make a famous sort of thenm, Spreewald Gurken. They are more sour and sweet, not hot, however.



Very idyllic place btw, a paradise lost, or better: forgotten. Venice in a forest, no roads, only channels. Tolkien would have liked it. Four minutes overview,



https://www.youtube.com/watch?v=qur0DjGMn5c


https://www.youtube.com/watch?v=kiI5yPMoEG8



but there are longer and better films available at youtube, just search for "Spreewald".:

He he he. I grew up in my parent's restaurant. I learned how to cook by the time I was 9. :D

With cast iron, yeah there's the smell. But, its the smell of SUCCESS. :up:

What I do is use the glass cover when I fry stuff. As soon as its done and the good stuff is on the plate, I pour water in the pan while its cooling. At most, I'll clean the pan with a wet scrubber sponge while the pan is still a little warm then dry it out with a towel. That cuts down a LOT of the smell and the glass covers help keep the kitchen clean.

I have one of those-Used it about 2-3 times. Now it's put away-Reason all the job getting it clean from all the greasy thing after you have fried two burger.

Markus

BTW, semi related for this thread.
My local grocery just started carrying these:

https://www.litehousefoods.com/produ...ly-fresh-herbs

I tried their freeze dried red onions and became an instant fan. :yeah:
Fantastic in canned soups, fantastic in every thing besides breakfast cereals and cake frosting. Well, you get the idea. :D

Their regular cooking herbs (leaf type) are good, nothing to get excited about but they have a fairly fresh taste and come in a large jar.

I have the freeze dried Jalapenos sitting on my shelf, not sure what I'll use them for but I should have a better idea by Spring. :yep:

Burger needs egg, beetroot and pineapple. :D

I would do it like with the grill plates from my contact grill (which now is my store-away): rinse very hot water and use a grill plate brush for teflon (stiff silicon briffle), then a papertowel. Pretty much like I would do with cast iron, just that there I would not use as hot water but medium-warm, and only if reallythere is a need. Maybe it must not be clinically sterile...?! It gets desinfected with the next use anyway.

I share your enthusiasm for these shock-frosted freeze dried herbs, I use a German brand of these, and I absolutely prefer them to the oridnary dried herbals. These: https://www.subsim.com/radioroom/sho...&postcount=190

I also prefer often frozen vegetable, if the dish I plan does not depend on full vegetables, but is of the kind you use a Wok for: small cut pieces and slices. Its healthier than fruits/veggies from the supermarket shelves (much less time to oxidize and thus higher vitamine content) , and is comfortable to handle, plus you always have some in the fridge. On some occasions however I get out and buy "fresh" veggies, and some veggies do not work too well if frozen anyway, they lose their structure. With some thats an issue, with others not. Berries is a total no-go to freeze. After thwaing you get them back as half-digested marshmallows.

I've booked your name, better you never meet me at night alone in the dark! :stare:

This is my preferred and thus only burger dressing, which I also use as a very much liked option on fried Salmon (no joke, it works wonderful). Its a Danish brand and recipe, but the company was founded by Germans who migrated to Denmark, I seem to recall.
http://img.over-blog-kiwi.com/2/02/4...dressing-1.jpg
Not to be mistaken with their "Hamburger Sauce", the bottles and labels look almost the same. The Burger Dressing has a mild ornage colour like Cocktail Sauce, the Hamburger Sauce is white. Its not bad, but imo not as good.

Beside Heinz Ketchup Standard and Curry, its the only ready-to-eat sauce from bottles that I use. Other sauces I use, I do myself. But this one I cannot copy. Its what I associate with the taste of the typical - and classical - burger sauce.


Edit. Oh wait, not true. I use more ready sauces, these:

https://lh3.googleusercontent.com/pP...-no?authuser=0


The Heinz Sweet Chili (the sweet version, not the hot) is perfect for fried chicken pieces. The Spicey Burger Sauce is for multiple opportunities - ironically except Burgers (my taste, I know), but works good on roasted meats, it has a mild to medium hotness. The first (Chili) I use often, the latter has dropped off my radar a bit now.


The big advantage of the Heinz Sweet Chili is that it lacks the often present taste of artifical sweeteners that many other sauces of this type (Asian sweets-chilli, sometimes with a taste of sourness, and always this typical red) have.

We have pans that are coated with Teflon. My lady showed me after cooking in them, put Dawn dish washing liquid ( or something comparable ) in the pan with water and put it on the stove top burners and turn the heat / flames on. Everything comes right off. This method prevents damaging the coating during cleaning if using an aggressive medium. I also use Dawn in the garage as a cheap, inexpensive de-greaser for cars and motorcycles.

When making burgers, I cut up onions and mix it right in. Vidalia sweet onions from Georgia are a favorite. I have also seasoned our burgers with Worcestershire or A.1 sauce and mix it in with the onions before going in the fry pan. Unfortunately, while flipping, some of the onions that may come off the burgers burn in the skillet, hence the dawn / water / heating method to clean them. Try it. It works well. :yep:



I have never seen these freeze dried onions and the like but will look to see if our grocer carries these. :up:

By the way, I think the lot of you are all chefs or frustrated cooks. :03:

Used to use this for my burgers

https://www.amazon.co.uk/dp/B07RSRBQ...f2eectkyn41utw

For the past month I'm now using this

https://jean-patrique.co.uk/products/the-whatever-pan

This object is also needed in making homemade burger

Markus

These come in many kinds and flavours. Not necessary, but it helps to speed up the process and to add consistency to size, form and thickness.

The dangers of using an aluminum fry pan to cook in is that research has shown abnormally high concentrations of Aluminum in patients suffering from alzheimers. A number of elements including metals are found naturally in the body. Iron ( Fe ) and sodium ( Na ) are found in the body. Sodium is of course an alkali earth metal on the periodic table of elements. Alzheimer's has also been connected with using anti antiperspirants that utilize Aluminum Zirconium TetraChlorhydrex GLY as an active ingredient

Aluminum is the one metal that should not be present in the body, especially the brain.



You may want to do some research to determine the safety of using such products, including the Aluminum fry pans.

Can't argue with the above but the pan comes with a non-stick surface (Free from PFOA, PTFE, PFAS, lead and nickel).

On a sadder note: The wife lost her father to Alzheimers the year after we wed at the ripe young age of 59

I certainly remember you telling me that. That is a big reason as to why I mentioned the correlation of Alzheimers and Aluminum concentrations in the brain. I try to avoid aluminum products.

The link between aluminium and Alzheimer so far is still a theory, and has not yet been proven to be a relevant causality. Its gets strongly propagated that it is, and yet many nations' according authorities and offices yet state that such a link has still not been scientifically proven. Factually that is true as to my best knoweledge, whether that denial it really is relevant may be something different.

The dosis makes the poison. I would suggest to avoid using aluminium one-time-use items, sinc ethese oftehn come into diretc contact with food, are exposed to acid compentns int he food, and are gettign scratched on. Like in germany frozen fish dishes, do not place these in the microwave and do not use aluminium foil together with citrus fruit juice, vinegar, and such. Put that fish in a glas bowl for cooking instead, and make sure aluminium foil does not come in contact with the food, use the foil as a lid on a container, do not roll the food directly into it. If it doesn'T contatc the food, is used as a lid that has no touching conneciton to food, it is no problem, most likely.

You can test it yourself, put some alu foil and citrus juice togetherk, you will see that the juice starts to corrode the foil, after some time/days/ few weeks it has holes, and some time longer it is gone: molten into the juice.

Anti-Transpirantscontaining aluminium salts should not be used immedately after a shave, micro injuries in the skin might be an issue, and such things also should not be used too often. Many of these however must not be used daily, but can be used just every couple of days. For some peopel, like myself until two years ago, these agents unfortunately are the only once that realyl help to stop excessive transpiration, the other stuff all may not work. Today I know: eat more salt. Dubling the daily intake dose solved excissve sweating for me from one day to the next.

Some practical reason implemented should keep you save, no need to panic. There are other causes for Alzheimer as well, btw, amongst them too few good fats and too many bad fats, too little salt, and too much sugar/simple carbohydrates. Individual epigenetics, genetic vuln erability in families, living style, environmental toxines, and many other variables, lack of nutrients, exposition to heavy metals: so many different things attribute to the accumulated risk of the individual to develop Alzheimer. Do not link it to just one linear cause and ignore the many others! Better food quality I assume to be of paramount importance, many people treat their cars' engines better than their body.

This is not meant to say you should stop avoiding aluminium-Teflon pans, personally I see no problem in these since the aluminium comes not into contact with the food in the pan, but if you feel good with avoiding such pans, then avoid them, no harm will be done that way, and feeling well this way means one feels well this way. Just that nobody believes that this is all Alzheimer prophylaxis needed!

Thread of the year 2022. You have mt full attention.


https://www.youtube.com/watch?v=IXfJUTU15UE&t=34s

I take offence from a burger that is a tower so high that I need fork and knife to tear it apart and eat it. A burger must be a compact enough pack, in my book at least, that I can grab it and pack it in a paper napkin and can bite it from top to bottom, almost, without the whole thing falling apart. Like a squirrel holds its big walnut, a skybird hold a burger in both paws, I mean hands, that is how nature has meant things to be and why humans were given two hands and a mouth.

Kleckern is a no-go! :D

They are worth asking for. :yep: Bug your grocer to get them in stock.
What I forgot to mention about the red onions is that they have a slight sweetness to them (kind of Vidalia-like) and are not over-powering like regular onion flakes. Basically, they don't taste cheap. :D

Funny story from back in my non-qual days on the Barbel, I was assigned for my sentence of Crank Duty in the galley and it was like throwing Br'er Rabbit in the briar patch. :har:

I got to be friends with most of the cooks (rule #1 for subs, ALWAYS make friends with the cooks) and their Chief due to my experience working in the family (seafood) restaurant. We had a LOT to talk about which helped with the long hours.
One day we were in Yokosuka and getting ready for a VIP dinner on the boat. My best bud in MS division came up to me said, "Try this.. Chief told me to make cocktail sauce for the boiled shrimp."

"Bill, its orange..." :timeout:
"I know, I've never made it before but try it.."


:o

Once I get my voice back I say, "Bill its supposed to be cocktail sauce, it isn't supposed to burn through steel..

:haha:

As a student, for 6 weeks in summer, I was working as kind of a "cook", from 1600 to 2300. The kitchen was super small, the air was thick, temp was above 40°C all the time since opening windows was forbidden by police due to complaints, and the Beergarden were it was had around 150 seats inside and I thinka round 250 or 300 outside: an din summer it was always full house, and crowded, and super hectic. And in the middle of it was little me... I was hopelessly overstrained, it was exhausting, from week to week there were more complaints (which I fully understand - I would have fired myself...), and when I went home at night, my skin was sticky like glue and stank of sweat and frying oil. It was hell. Of course, underpaid too.

I quit voluntarily. Its the only job in my life I ever quit because I was unable to get it under control. Its a miracle that I lasted 6 weeks. This one went over my head.

Much later I learned that the beergarden owners consumed cooks like other people eat burgers. Usually they lasted less than 4-5 weeks. So seen this way I fared not that shabby than I thought. Still it was a terrible job. And I still feel an urge to apologize to the many guest whose evenings I ruined with what I now would call "merciless food".

But I learned one thing. Never visit a restaurant with a kitchen were guests cannot look into. Yes - right because of the possible reasons you now think of.

If somebody ever visity my place and looks for a superb quality restaurant but friendly, intimate service and feeling but grounded prices, its the "Gasthaus Stevertal" in the Stevertal near Nottuln, maybe 40 bicycle minutes west of Münster. Its family-held in third generation, cozy, gemütlich, and the cuisine is superb. From one of the rooms you can sit and eat while having direct look over the open counter into the kitchen, its idela if you are alone there, so I know from own eyesight that their kitchen is run excellently, and clean. I visit them only once a year or so, but the visit and stay is always a "bomb". The rent rooms, too. The staff is very kind and sympathetic. They live for their work, and they love it and are proud of their acchievements. It cannot get any better, its the only restaurant I know for which I have nothing but praise. And I can trust the quality of their foods and their clean kitchen blindly.

https://www.gasthaus-stevertal.de/