Your cocktail sauce sounds a lot like my " firehouse " Chili. Although it's good and tasty I think, I always make sure there is 2-3 pitchers of ice water when I serve my Chili. It helps to put out the fires. :haha:


Quick story. I had an upper endoscopy so the doc's could check out my stomach. My doc's said that in spite of treating major league alcoholics, my stomach was worse than any of them. They about fell over when I told them I don't drink and never did other than the occasional beer, wine or mixed drink.

They determined it was my spicy food and cooking that did me in. :doh: Oh well. I'm paying for it now. Even now, my lady will watch when we are out to see how much spice I use on my food. I'm not allowed to cook at home with spices now except a very small amount. :03:


Thanks for the great info. :up:

Got that little table patty grill this morning, and just tried it out.

It works nice. It took around 15 minutes to get the minced meat done and a mild crust on it. A lot of grease appears, like it is always the case wiht minced meat, it dripped into a small cup that the amazon pictures do not show, and can easily be emptied and cleaned separately. When opening the lid, you should have a paper towel ready to immediately do a quick swipe on the heating element in the lid, before the grease starts to drip down and into the hinge linking the lid with the base case. Once you know that, it is a very clean affair. The grill itself is best cleaned with just another papertowel as long as the plates are not hot anymore, but good warm, and the rease is still "liquid". Its Teflon, no need to have soap and water involved.

No drops of oil splashing around. Almost no smell. Very comfortable. Ideal for a single person household.

I made a single meatball (salt, pepper, nutmeg, onion), consisting of the two round slices placed on top of each other and mustard between them. Quick, clean, tasty, practical. It draws 800 W.

The forms have 10cm in diameter and are around 1.8 - 2 cm thick, depending on the pressure you imply on the lid. A separate patty form is not needed, just fill the minced meat into the grill directly and smooth it with your fingers.

I paid 16 coins. For that money the absence of a switch is excusable. It has two control lamps, one for "plug in wall-mount" (power on), one for heating up.

If you like "Bouletten" and Burger, recommended. :up:

Tried a new secret ingredient, and it impacted like a culinaric tactical warhead: sweet chili sauce between the tomatoes and lower salad. Additional to the P&W Burger dressing spreaded on the buns.

https://i.postimg.cc/W4pBzvYm/20220124-182820.jpg

Construction manual :) , layers form top to bottom:

a few drops of roasted sesam oil
burger bun
P&W Burger Dressing
salad of any kind
2 strips of bacon
onion rings
1 slice of melting cheese
beef (very little salt and pepper)
1 slice of melting cheese
3 slices of tomatoes
Heinz Sweet Chili Sauce
salad
P&W Burger Dressing
burger bun

All packed into a paper towel. Grab it tight with both hands and dont let it go, and if it gives you troubles and tries to escape - bite it!

The disadvantage of something so tasty is that it disappears the faster the better it tastes. And no, its not healthy. But its fun.

One of those FYI things:

The secret ingredient in White Castle Hamburgers is..liver. :O:
If you have your own meat grinder, grind raw beef liver in a 10% ratio and add it to your ground beef. You don't want it over powering, just a mysterious hint of something else. This also works well when making meat loaf.
For the full Whitecastle experience, start by frying raw onions to the point of being almost caramelized. Set aside as a topping and fry your burgers in the same pan.

Aw crap, I'm getting hungry.. :Kaleun_Salivating: