In praise of MaccyDs

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Fab Foodie

Fab Foodie

hanging-on in quiet desperation ...
Location
Kirton, Devon.
User482 said:
I use the butcher's best steak mince, add salt and pepper, and cook on a very high heat (BBQ preferably) until the middle of the burger is pink. So thinking about it, I probably use meat from a different part of the animal, and I cook it for less time, so there's two differences.
Click to expand...
And the major one being salt and pepper. A small amount of salt makes a big difference to taste.
You'll have to experiment with a seasoning free version next time and report back McUser482!
 
mangaman

mangaman

Guest
User482 said:
I use the butcher's best steak mince, add salt and pepper, and cook on a very high heat (BBQ preferably) until the middle of the burger is pink. So thinking about it, I probably use meat from a different part of the animal, and I cook it for less time, so there's two differences.
Click to expand...

I'm not being rude here User482 - just interested.

If you're using the best steak, why mince it, then reshape it - why not just BBQ the steak?

Personally I'd use slightly fattier meat for a burger with breadcrumbs and onions to loosen it up.
 
jonny jeez

jonny jeez

Legendary Member
Location
Chislehurst, Kent, UK
theclaud said:
I've eaten at McDonalds twice recently. let's raise a rootbeer to Steel and Morris, to whose Jarndyce-v-Jarndyce-tastic ordeal we owe what little accountability McDonalds has to all of us who have nowhere else to go for a slash, a coffee and a sensual disappointment. Here's the text of their original, much of which holds up over 25 years later:

http://www.mcspotlight.org/case/factsheet.html
Click to expand...

The challenge with leaflets like that is that they come across so strongly as "anti" something or other that you just start to glaze over after the first few paragraph's.
 
U

User482

Guest
mangaman said:
I'm not being rude here User482 - just interested.

If you're using the best steak, why mince it, then reshape it - why not just BBQ the steak?

Personally I'd use slightly fattier meat for a burger with breadcrumbs and onions to loosen it up.
Click to expand...

"Best steak mince" isn't the same thing as "best steak"! My butcher uses the leftovers and trimmings...

I sometimes make burgers with chives, breadcrumbs, and an egg to bind it together. Haven't done it for ages - maybe one to try this weekend on the bbq.
 
Fnaar

Fnaar

Smutmaster General
Location
Thumberland
Would you like to hold my olympic torch? :stop:
Blimey, by the time the 'Lympics start, with all this torch pizzazz, we'll be so excited as a nation that all signs of recession will disappear, and instead of last year's riots, we'll be hugging strangers in the street and 'sharing the love'. What with this sunny weather and all, this could be a summer to rival ...erm... some other summer.
 
asterix

asterix

Comrade Member
Location
Limoges or York
When I was working in Bordeaux, hard, dirty work*, the nearby golden arches were a godsend. And they had internet we could use. We could only shower at an F1, by an unofficial arrangement with the concierge, no one else would let us in.

*some with too much money had bought a rotten boat 30 metres long with a rotten patch just above the waterline. My job was to knock away the rotten stuff and put on a fibre glass patch. It was over 30C in the day and bloody hot at night. When the job was done they wanted us to crew round to Falmouth with an engine that was c. 30 years old (a marinised bus engine) and not been started in 4 years. For all I know she's still in Bordeaux.
 
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