Russets – sliced into ‘fries’, fully cooked in simmering water, strained and dried, shallow fried in cast iron pans in ‘liquid gold’ until crisp. Grilled over low heat for even doneness, the edam, havarti and cheddar joined the burgers for the last 3 minutes of the fiery ride.īacon – sliced thick, fried crisp, patted dry. (For all of you extra lean buyers who are defiant and still reading, add about a half cup of veg oil to yours!) This yields a tasty, soft, and juicy burger. The russets didn’t know what hit them.īurgers – 3 lbs of ground meat, 3 eggs, half a cup breadcrumbs, salt, pepper, 1 Tbsp Dijon, 1 Tbsp Worchestershire, 1 Tbsp Soya sauce formed into 3 to 3 1/2 oz patties. 60% corn oil, 30% lard, 10% duck fat, 100% flavour (we’ll call this liquid gold). The key ingredient is some special seasoned oil I’ve been keeping in a cool dark place for a while, looking for an opportunity to let it shine. ![]() The Good Earth: Cheffer’s own double smoked bacon, and the key ingredient. If ’ve never had them, grab your keys and your Costco card. Local “nameless” grocery store: Boston lettuce, red onion, tomatoes (forgive me locovores), russet potatoes.Ĭostco: Moishes Full Sour Kosher dills. I also went to the deli section for sliced havarti, edam, and cheddar. STEP AWAY FROM THE BLOG!) and three quarters of a pound of ground pork. Highland Country Market (AKA Highland Packers): MEAT!: Two and a quarter pounds of medium ground beef (if you only buy extra-lean, stop reading now. The dieter can have a burger, the moderate eater can have 2, the serious burgerphile can have 3, and not feel entirely gluttonous. I’m a multigrain kind of guy, but serious burgers require squishy, white buns, and I went with dinner rolls because they are smaller, and while sliders are soooo 2009, a nice 3 ounce patty on a dinner roll allows for the option of multiple burgers, with multiple toppings. Old Post Bakery in Beamsville: Squishy white dinner rolls. But this was to be a serious burger experience, so I challenged myself to make serious, epic, burgers!! Now I’ve made burgers at home before, it usually involves frozen patties, processed cheese food, D’Italiano’s finest buns, and a tube of Pringles. I’m not judging or poking fun at you Korea… I’m just saying. ![]() I also find it strange that in a country who’s national dish is fermented and vinegared, there is no such thing as a proper sour dill pickle. I don’t ever recall thinking “you know, this pizza is great and all, but what it really needs are bread & butter pickles”. When you order a pizza in Korea, they send ‘bread & butter’ pickles the way we send celery and blue cheese. Also, ‘bread & butter’ pickles are everywhere but apparently you’ll never find a dill. I’ve just offered a guy whatever he could dream up to eat, prepared by a personal professional chef, death row last meal style, and this guy requests burgers? With dill pickles? AWESOME!!!!Īpparently in Korea you can get yourself a fast food burger, but the stuff of Americana legends and Jimmy Buffett songs are nowhere to be found. I was expecting chicken pot pie or chili or a good (wheat flour) pasta or beefy stew, but after careful deliberation brianhamilton responded, rather apologetically, with “Burgers”. We had plans to hang out at Chez Cheffer this week-end so I asked brianhamilton what he’d like to eat – as in “what western comfort food have you been craving that is simply unavailable in Seoul?”. In that time he has worked 4 jobs, had 3 apartments, married a lovely Korean girl (hi Sung He), and eaten far more rice and kimchee than any ‘Westerner’ from Binbrook would care to. My oldest friend (day 1, grade 1) is back in town for 3 weeks.īrian Hamilton (pronounced ‘brianhamilton’ as though all one word) has been living and working in Seoul, South Korea for the better part of the last six years.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |