A Hamburger Worth Waiting For
A combination of Angus beef, about 85% lean I think with some tender and juicy beef brisket on top. You can have cheese added if you like. And of course pickles and onions too
This is worth talking about. A combination of Angus beef, about 85% lean I think with some tender and juicy beef brisket on top. You can have cheese added if you like. And of course pickles and onions too though if not sauteed forget about it for me.
I’m not sure why there is that reddish color around the periphery of the brisket. Lots of meats change colors over time, especially with refrigeration, without affecting the taste. I should know as we kids with a butcher for a father ate calves liver every Saturday night or sometimes Sunday morning because it tended to turn green (from the bilirubin of course) and thus couldn’t be sold on Monday morning.
Did I mention that Dehler Park also features some pretty good micro brews? Well, they do, even for Legion games. You’ll have to wait ’til sometime in April or May for one of these and then probably only at Scarlet/ Royal games, but there will be lots of them available in June, July and August when the boys of summer, our splendid Mustangs, are here.
“I’ll gladly pay you Tuesday for a hamburger today.”—J. Wellington Wimpy
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Ken, I made some burgers the other night, but forgot to sautee’ the onions. I think the result would have been even better if I had (though the burgers got an “A” anyway). So, I’m with you on the sauteeing. Also, I was shopping for pork loin on sale the other day and saw that greenish tinge that made me stay far away from some of them.
“Avoid the green ones.” ~ Otto (Kevin Kline), A Fish Called Wanda
Thanks for your comment Nicole. I need to brush up on my food photo technique. May just have to do it the old-fashioned way: Take hundreds of pictures, and hope that a few will turn out.