The Subsimmer's Cookbook

Sledgehammer427 · 09-24-09, 04:02 PM

@ anti,

SH427's Girl Repellent Burgers, great for friday night!
1.take some lean ground hamburger, uncooked, you know, the bulk kind you can get at wal-mart?
2. dice a quarter of an onion, less for one burger.
3. make two burger sized chunks of ground hamburger, roll in the onion.
4. in a good-sized pan, pour some oil in to keep the burgers from sticking, I am hoping you would use some common sense and not dump half the bottle into the pan.
5.or if you are using the grill...hell I wouldn't know, never cooked ground hamburgers on the grill.
6. use low heat to cook the burgers slowly, there should be very little pink on the inside.
7. in about 10-15 minutes they should be done, add on some lettuce, tomato, a little more onion if you please, some ketchup, and voila!

*note, these burgers will leave your breath hideous for a good 6 hours. eat with caution or brush your teeth regularly

Aramike · 09-24-09, 04:59 PM

Quote:

Originally Posted by Sledgehammer427

@ anti,

SH427's Girl Repellent Burgers, great for friday night!
1.take some lean ground hamburger, uncooked, you know, the bulk kind you can get at wal-mart?
2. dice a quarter of an onion, less for one burger.
3. make two burger sized chunks of ground hamburger, roll in the onion.
4. in a good-sized pan, pour some oil in to keep the burgers from sticking, I am hoping you would use some common sense and not dump half the bottle into the pan.
5.or if you are using the grill...hell I wouldn't know, never cooked ground hamburgers on the grill.
6. use low heat to cook the burgers slowly, there should be very little pink on the inside.
7. in about 10-15 minutes they should be done, add on some lettuce, tomato, a little more onion if you please, some ketchup, and voila!

*note, these burgers will leave your breath hideous for a good 6 hours. eat with caution or brush your teeth regularly

Love that recipe. Toss in like a tablespoon or so A1 sauce and garlic (my favorite flavor) into the meat, and you got my favorite burger.

Sledgehammer427 · 09-24-09, 05:03 PM

I picked it up from my dad, he used to be head chef in a local restaurant for a while. I usually oversize my burgers though, Who says you can't have a burger on a kaiser roll?

KeptinCranky · 09-24-09, 05:25 PM

Hey, recipes, I got one... although maybe it belongs in that soup thread

So here's a recipe

(all measurements are in Metric/Continental European keep this in mind because a teaspoon in the Netherlands turns out to be about half of what it is in Britain)

Tavuk Corbasi

which is Turkish chicken soup

Needed for 4 people

2 tablespoons of rice
1/2 teaspoon of tarragon
1 liter of chicken stock
40g butter
40g flour
200ml turkish yoghurt
salt
pepper
200g of chicken
1 tablespoon of lemon juice
1 teaspoon of lemon zest
2 tablespoons of chopped chives

Boil the rice in the chicken stock with the tarragon in about 30 minutes, Meanwhile Fry the chicken with salt and pepper and when cooked slice into strips.
Melt the butter and stir in the flour, then add the yoghurt while stirring then heat slowly until a nice thick roux is achieved.
add the roux to the stock while stirring to get it to thicken a bit, add seasoning to taste.
Then add chicken, lemon juice and lemon zest and bring to just below boiling. add the chives just before serving.
Serve with turkish bread.

Bon Appetit.

09-24-09, 04:02 PM	#1
Sledgehammer427 Ocean Warrior Join Date: Jun 2007 Location: Drinking coffee and staring at trees in Massachusetts Posts: 2,908 Downloads: 287 Uploads: 0	@ anti, SH427's Girl Repellent Burgers, great for friday night! 1.take some lean ground hamburger, uncooked, you know, the bulk kind you can get at wal-mart? 2. dice a quarter of an onion, less for one burger. 3. make two burger sized chunks of ground hamburger, roll in the onion. 4. in a good-sized pan, pour some oil in to keep the burgers from sticking, I am hoping you would use some common sense and not dump half the bottle into the pan. 5.or if you are using the grill...hell I wouldn't know, never cooked ground hamburgers on the grill. 6. use low heat to cook the burgers slowly, there should be very little pink on the inside. 7. in about 10-15 minutes they should be done, add on some lettuce, tomato, a little more onion if you please, some ketchup, and voila! *note, these burgers will leave your breath hideous for a good 6 hours. eat with caution or brush your teeth regularly __________________ Cold Waters Voice Crew - Fire Control Officer Cmdr O. Myers - C/O USS Nautilus (SS-168) 114,000 tons sunk - 4 Spec Ops completed V-boat Nutcase - Need supplies? Japanese garrison on a small island in the way? Just give us a call! D4C!

09-24-09, 05:03 PM	#3
Sledgehammer427 Ocean Warrior Join Date: Jun 2007 Location: Drinking coffee and staring at trees in Massachusetts Posts: 2,908 Downloads: 287 Uploads: 0	I picked it up from my dad, he used to be head chef in a local restaurant for a while. I usually oversize my burgers though, Who says you can't have a burger on a kaiser roll? __________________ Cold Waters Voice Crew - Fire Control Officer Cmdr O. Myers - C/O USS Nautilus (SS-168) 114,000 tons sunk - 4 Spec Ops completed V-boat Nutcase - Need supplies? Japanese garrison on a small island in the way? Just give us a call! D4C!

09-24-09, 05:25 PM	#4
KeptinCranky Ace of the Deep Join Date: Apr 2007 Location: Netherlands Posts: 1,050 Downloads: 3 Uploads: 0	Hey, recipes, I got one... although maybe it belongs in that soup thread So here's a recipe (all measurements are in Metric/Continental European keep this in mind because a teaspoon in the Netherlands turns out to be about half of what it is in Britain) Tavuk Corbasi which is Turkish chicken soup Needed for 4 people 2 tablespoons of rice 1/2 teaspoon of tarragon 1 liter of chicken stock 40g butter 40g flour 200ml turkish yoghurt salt pepper 200g of chicken 1 tablespoon of lemon juice 1 teaspoon of lemon zest 2 tablespoons of chopped chives Boil the rice in the chicken stock with the tarragon in about 30 minutes, Meanwhile Fry the chicken with salt and pepper and when cooked slice into strips. Melt the butter and stir in the flour, then add the yoghurt while stirring then heat slowly until a nice thick roux is achieved. add the roux to the stock while stirring to get it to thicken a bit, add seasoning to taste. Then add chicken, lemon juice and lemon zest and bring to just below boiling. add the chives just before serving. Serve with turkish bread. Bon Appetit.