tag:blogger.com,1999:blog-66809398745283195422024-03-12T16:38:30.642-07:00JUMMIESHerbyNhttp://www.blogger.com/profile/12046653940210099947noreply@blogger.comBlogger101125tag:blogger.com,1999:blog-6680939874528319542.post-61163185301918391642010-11-22T06:22:00.000-08:002010-11-22T06:33:13.763-08:00Thanksgiving Tips From Serious Eats: Harold McGee's Top 10 Thanksgiving Tips<h3 style="font-weight: normal;"><span style="font-size:100%;">Some interesting tips (not all of them i agree with) from one of my go-to foodie sites (<a href="http://www.seriouseats.com/">Serious Eats</a>): worth a look...</span></h3><strong><a href="http://www.curiouscook.com/">Harold McGee</a></strong> is the author of <em><a href="http://www.curiouscook.com/cook/on_food.php">On Food And Cooking</a></em> and the newly released <em><a href="http://www.amazon.com/dp/1594202680/?tag=serieats-20&link_code=ur2&creative=9325&camp=211189">Keys to Good Cooking</a></em>. He is a renowned "food science" expert.<br /><br /><div style="text-align: center;">*******************************************************<br /></div><h3><a href="http://www.seriouseats.com/2010/11/harold-mcgees-turkey-thanksgiving-tips-stuffing-pie.html">Harold McGee's Top 10 Thanksgiving Tips</a></h3> <p class="byline">Posted by <a href="http://www.seriouseats.com/user/profile/GoodEaterKenji">J. Kenji Lopez-Alt</a>, November 12, 2010 at 11:45 AM</p> <h4 class="topQuote">"Ask yourself: am I a turkey man, or a stuffing man? Because you can't have it both ways."</h4> <p><img alt="20101111-turkey-500.jpg" src="http://www.seriouseats.com/images/20101111-turkey-500.jpg" class="mt-image-none" style="" height="375" width="500" /></p> <p class="caption"><a href="http://www.istockphoto.com/stock-photo-7494363-beautiful-bird.php" class="istock">©iStockphoto.com/MentalArt</a></p> <p><img alt="20101111-harold-250.jpg" src="http://www.seriouseats.com/images/20101111-harold-250.jpg" class="photo-right" height="188" width="250" />We were joined this morning at Serious Eats world headquarters by <strong><a href="http://www.curiouscook.com/">Harold McGee</a></strong>, author of <em><a href="http://www.curiouscook.com/cook/on_food.php">On Food And Cooking</a></em> and the newly released <em><a href="http://www.amazon.com/dp/1594202680/?tag=serieats-20&link_code=ur2&creative=9325&camp=211189">Keys to Good Cooking</a></em>. He's a food science legend, and one of my idols.</p> <p>In cased you missed this morning's live webcast, <strong>here are the top 10 pieces of useful, brilliant, or just plain duh-why-didn't-I-think-of-that? tips</strong> we learned today to help make your Thanksgiving just a little bit more delicious.</p> <a name="continued"></a> <h4>1. Get a Thermometer</h4> <p>Harold stresses the importance of relying on temperature when cooking a turkey. Do <strong>not</strong> rely on the little pop-up thermometer—by the time it comes up, your turkey will be well beyond dry. Instead, get a good instant read thermometer like the <a href="http://www.thermoworks.com/products/thermapen/splashproof_thermapen.html">Thermapen</a> from Thermoworks. Not only is it more accurate than the cheap ones (those guys can be off by as much as 20°F!), it's also faster. Sure, it costs 10 times more, but it'll last a lifetime, and unlike the $10 models, it actually <strong>works</strong>.</p> <h4>2. Check the Temperature Early and Often</h4> <p>When cooking your turkey, check the temperature, check early, and check often. The final moisture level in the turkey is directly related to the temperature you cook it to. For breast meat, aim for 150 to 155°F (despite what the government says, this temperature is perfectly safe so long as you let your turkey rest for at least 15 minutes or so). For dark meat, 165°F is the goal. Check the temperature well before the expected finishing time, as any number of factors can affect how fast the turkey cooks.</p> <h4>3. Separate the Light From the Dark</h4> <p>Since both parts of the turkey need to cook to different temperatures, it's best to separate them before cooking the take them out of the oven as they finish. It may not give you that perfect Norman Rockwell moment at the dinner table, but your family's stomachs will thank you in the end!</p> <h4>4. Brining Is a Trade-off</h4> <p>Brining a turkey by soaking it in a tub of salty water (our basic brine is a cup and a half of kosher salt per gallon of water) will definitely get you moister results—up to 20% moister, says Harold—but it comes at the expense of flavor. "You've got a nice turkey with lots of turkey flavor. When you brine it, you're basically diluting that flavor with salty tap water," says Harold. A better route may be salting the bird for a couple nights. It gets some of moisture retention qualities of brining, without diluting flavor.</p> <h4>5. Briners: Brine for at Least Two Days</h4> <p>If you <em>do</em> choose to brine, make sure you do it for at least two days. Turkeys are large. It takes a long time for the salt to work its magic all the way through the center of the bird. Give it time. If you don't have room in your fridge, the best way to do this is to use a large cooler to hold your turkey and brine. Use several large ice packs to keep the water below 40°F, changing out the ice packs a couple times a day.</p> <h4>6. Don't Bother Flavoring the Brine</h4> <p>"Salt molecules are tiny—it's just two ions, and they work their way into turkey meat relatively fast," explains Harold. "Aromatic molecules from things like herbs and vegetable, on the other hand, are very large"—relatively speaking, that is. This makes it difficult for them to penetrate into the turkey, so aromatics added to your brine won't have much more than a superficial effect.</p> <h4>7. Important Question: Are You a Turkey or Stuffing Person?</h4> <p>Ask yourself: am I a turkey man, or a stuffing man? Because <strong>you can't have it both ways</strong>. Stuffing a bird will get you supremely flavorful stuffing as it collects the juices from the bird, but you'll inevitably overcook the meat as you try to get the stuffing up to temperature. Bake your stuffing separately outside of the bird, and you'll get a perfectly roasted turkey, but less flavorful stuffing. Which do you prefer? <strong>Harold suggests a tradeoff:</strong> "I like to pour the drippings from the turkey over my stuffing to get some of the turkey flavor in there." Sounds just fine to me!</p> <h4>8. Use a Scale!</h4> <p>Measuring things like salt or flour by volume is remarkably inconsistent. A teaspoon of Morton's table salt, for instance, weighs about 20% more than a teaspoon of Morton's kosher salt. That means if you substitute table salt for a recipe that calls for kosher, your food will be 20% saltier! For salt, make sure you always use the type specified and taste carefully for seasoning. For flour, measure everything out on a scale, <em>not</em> in a measuring cup.</p> <h4>9. On Pie Crusts</h4> <p><strong>Use a mister to make your pie crust.</strong> One of the big problems with pie crust is adding the liquid. Pour it in, and it all gets absorbed in one spot. Your crust bakes and rolls unevenly, coming out tough in some spots, tender in others. Harold prefers to use a spray bottle to mist his dough with water. It applies the water much more evenly. Just make sure you know in advance how many sprays it takes to get the right amount of liquid in there.</p> <h4>10. Choose Your Apples Wisely</h4> <p>When making a pie, different apples have different cooking quality—make sure you know which is which in order to get the desired finished results. <strong>Harold points out that "fluffy" varieties like McIntosh will break down readily in a pie.</strong> Firmer, crisper varieties like Granny Smith will stay solid. It all comes down to personal taste. To test your apples before baking, cut a couple thin slices and microwave them for 30 seconds. This'll give you a good idea of how well they'll break down in the pie.</p>HerbyNhttp://www.blogger.com/profile/12046653940210099947noreply@blogger.com0tag:blogger.com,1999:blog-6680939874528319542.post-2571965553686616702010-09-06T06:51:00.000-07:002010-09-06T07:18:42.831-07:00From Serious Eats: How to Make The Best Chili For a Burger<span style="font-family:arial;">Another great post from Kenji of serious eats. can't wait to try this one.</span><br /><br /><h3 style="font-family: arial;">The Burger Lab: How to Make The Best Chili For a Burger (or Hot Dog!)</h3> <p class="byline" style="font-family:arial;"><span style="font-size:100%;">Posted by <a href="http://www.seriouseats.com/user/profile/GoodEaterKenji">J. Kenji Lopez-Alt</a>, September 3, 2010 at 8:00 AM</span></p><span style=";font-family:arial;font-size:100%;" ><img alt="20100903-burgerlab-burger.jpg" src="http://aht.seriouseats.com/images/20100903-burgerlab-burger.jpg" class="entry-main-image" width="500" height="375" /></span> <script type="text/javascript"> $(document).ready(function(){ $('.individualPost .entry-main-image').insertAfter($('.byline')); }); </script> <div class="recipe-alert recipe-alert-lg" style="font-family:arial;"> <p style="font-family:arial;"><span style="font-size:100%;">This chili ends up with a homogeneous, saucy texture perfect for topping burgers, hot dogs, or fries. Leftover chili can be stored in the fridge for up to 1 week.</span></p><div class="entry-text-extended" style="font-family:arial;"> <p><span style="font-size:100%;">The chile is best with the whole dried chiles indicated in the recipe, but you can substitute 3 tablespoons of your favorite chili powder if desired. Add it to the pot along with the other ground spices in step 2.</span></p> </div> <div class="ingredients"> <div class="ingredients-header"> <h2 style="font-family: arial;">Ingredients</h2> <p style="font-family:arial;">serves about 8, active time 20 minutes, total time 95 minutes</p> </div> <div style="font-family: arial;" class="ingredients-section"> <ul><li>2 whole Ancho or Pasilla chiles, stemmed, seeded, and torn into strips</li><li>1 whole New Mexico red, California, Costeño, or Choricero chile, stemmed, seeded, and torn into strips</li><li>1 whole Cascabel, Arbol, or Pequin chile, stemmed, seeded, and torn in half</li><li>2 tablespoons butter</li><li>1 medium yellow onion, diced fine (about 1 1/2 cups)</li><li>2 cloves garlic</li><li>1 1/2 teaspoons whole cumin seed, toasted and ground</li><li>1 teaspoon coriander seed, toasted and ground</li><li>1 whole clove, toasted and ground</li><li>1 whole star anise, toasted and ground</li><li>1/2 teaspoon dried oregano</li><li>3 tablespoons tomato paste</li><li>2 teaspoons soy sauce</li><li>1 anchovy filet, minced (optional)</li><li>1/2 teaspoon Marmite (optional)</li><li>1 teaspoon sugar</li><li>1 1/2 pounds 80/20 ground chuck or short rib</li><li>1 quart chicken stock</li><li>2 tablespoons masa harina</li><li>1 tablespoon Frank's Red Hot</li><li>1 tablespoon bourbon (optional)</li><li>Kosher salt</li></ul> </div> </div><!--/ingredients--> <div class="procedure"> <div style="font-family: arial;" class="procedure-header"> <h2>Procedures</h2> </div> <ol class="procedure-steps"><!--[if gte mso 9]><xml> <w:worddocument> <w:view>Normal</w:View> <w:zoom>0</w:Zoom> <w:trackmoves/> <w:trackformatting/> <w:donotshowrevisions/> <w:donotprintrevisions/> <w:donotshowmarkup/> <w:donotshowcomments/> <w:donotshowinsertionsanddeletions/> <w:donotshowpropertychanges/> <w:punctuationkerning/> <w:validateagainstschemas/> <w:saveifxmlinvalid>false</w:SaveIfXMLInvalid> <w:ignoremixedcontent>false</w:IgnoreMixedContent> <w:alwaysshowplaceholdertext>false</w:AlwaysShowPlaceholderText> <w:donotpromoteqf/> <w:lidthemeother>EN-US</w:LidThemeOther> <w:lidthemeasian>X-NONE</w:LidThemeAsian> <w:lidthemecomplexscript>X-NONE</w:LidThemeComplexScript> <w:compatibility> <w:breakwrappedtables/> <w:snaptogridincell/> <w:wraptextwithpunct/> <w:useasianbreakrules/> <w:dontgrowautofit/> <w:splitpgbreakandparamark/> <w:dontvertaligncellwithsp/> <w:dontbreakconstrainedforcedtables/> <w:dontvertalignintxbx/> <w:word11kerningpairs/> <w:cachedcolbalance/> </w:Compatibility> <w:browserlevel>MicrosoftInternetExplorer4</w:BrowserLevel> <m:mathpr> <m:mathfont val="Cambria Math"> <m:brkbin val="before"> <m:brkbinsub val="--"> <m:smallfrac val="off"> <m:dispdef/> <m:lmargin val="0"> <m:rmargin val="0"> <m:defjc val="centerGroup"> <m:wrapindent val="1440"> <m:intlim val="subSup"> <m:narylim val="undOvr"> </m:mathPr></w:WordDocument> </xml><![endif]--><!--[if gte mso 9]><xml> <w:latentstyles deflockedstate="false" defunhidewhenused="true" defsemihidden="true" defqformat="false" defpriority="99" latentstylecount="267"> <w:lsdexception locked="false" priority="0" semihidden="false" unhidewhenused="false" qformat="true" name="Normal"> <w:lsdexception locked="false" priority="9" semihidden="false" unhidewhenused="false" qformat="true" name="heading 1"> <w:lsdexception locked="false" priority="9" qformat="true" name="heading 2"> <w:lsdexception locked="false" priority="9" qformat="true" name="heading 3"> <w:lsdexception locked="false" priority="9" qformat="true" name="heading 4"> <w:lsdexception locked="false" priority="9" qformat="true" name="heading 5"> <w:lsdexception locked="false" priority="9" qformat="true" name="heading 6"> <w:lsdexception locked="false" priority="9" qformat="true" name="heading 7"> <w:lsdexception locked="false" priority="9" qformat="true" name="heading 8"> <w:lsdexception locked="false" priority="9" qformat="true" name="heading 9"> <w:lsdexception locked="false" priority="39" name="toc 1"> <w:lsdexception locked="false" priority="39" name="toc 2"> <w:lsdexception locked="false" priority="39" name="toc 3"> <w:lsdexception locked="false" priority="39" name="toc 4"> <w:lsdexception locked="false" priority="39" name="toc 5"> <w:lsdexception locked="false" priority="39" name="toc 6"> <w:lsdexception locked="false" priority="39" name="toc 7"> <w:lsdexception locked="false" priority="39" name="toc 8"> <w:lsdexception locked="false" priority="39" name="toc 9"> <w:lsdexception locked="false" priority="35" qformat="true" name="caption"> <w:lsdexception locked="false" priority="10" semihidden="false" unhidewhenused="false" qformat="true" name="Title"> <w:lsdexception locked="false" priority="1" name="Default Paragraph Font"> <w:lsdexception locked="false" priority="11" semihidden="false" unhidewhenused="false" qformat="true" name="Subtitle"> <w:lsdexception locked="false" priority="22" semihidden="false" unhidewhenused="false" qformat="true" name="Strong"> <w:lsdexception locked="false" priority="20" semihidden="false" unhidewhenused="false" qformat="true" name="Emphasis"> <w:lsdexception locked="false" priority="59" semihidden="false" unhidewhenused="false" name="Table Grid"> <w:lsdexception locked="false" unhidewhenused="false" name="Placeholder Text"> <w:lsdexception locked="false" priority="1" semihidden="false" unhidewhenused="false" qformat="true" name="No Spacing"> <w:lsdexception locked="false" priority="60" semihidden="false" unhidewhenused="false" name="Light Shading"> <w:lsdexception locked="false" priority="61" semihidden="false" unhidewhenused="false" name="Light List"> <w:lsdexception locked="false" priority="62" semihidden="false" unhidewhenused="false" name="Light Grid"> <w:lsdexception locked="false" priority="63" semihidden="false" unhidewhenused="false" name="Medium Shading 1"> <w:lsdexception locked="false" priority="64" semihidden="false" unhidewhenused="false" name="Medium Shading 2"> <w:lsdexception locked="false" priority="65" semihidden="false" unhidewhenused="false" name="Medium List 1"> <w:lsdexception locked="false" priority="66" semihidden="false" unhidewhenused="false" name="Medium List 2"> <w:lsdexception locked="false" priority="67" semihidden="false" unhidewhenused="false" name="Medium Grid 1"> <w:lsdexception locked="false" priority="68" semihidden="false" unhidewhenused="false" name="Medium Grid 2"> <w:lsdexception locked="false" priority="69" semihidden="false" unhidewhenused="false" name="Medium Grid 3"> <w:lsdexception locked="false" priority="70" semihidden="false" unhidewhenused="false" name="Dark List"> <w:lsdexception locked="false" priority="71" semihidden="false" unhidewhenused="false" name="Colorful Shading"> <w:lsdexception locked="false" priority="72" semihidden="false" unhidewhenused="false" name="Colorful List"> <w:lsdexception locked="false" priority="73" semihidden="false" unhidewhenused="false" name="Colorful Grid"> <w:lsdexception locked="false" priority="60" semihidden="false" unhidewhenused="false" name="Light Shading Accent 1"> <w:lsdexception locked="false" priority="61" semihidden="false" unhidewhenused="false" name="Light List Accent 1"> <w:lsdexception locked="false" priority="62" semihidden="false" unhidewhenused="false" name="Light Grid Accent 1"> <w:lsdexception locked="false" priority="63" semihidden="false" unhidewhenused="false" name="Medium Shading 1 Accent 1"> <w:lsdexception locked="false" priority="64" semihidden="false" unhidewhenused="false" name="Medium Shading 2 Accent 1"> <w:lsdexception locked="false" priority="65" semihidden="false" unhidewhenused="false" name="Medium List 1 Accent 1"> <w:lsdexception locked="false" unhidewhenused="false" name="Revision"> <w:lsdexception locked="false" priority="34" semihidden="false" unhidewhenused="false" qformat="true" name="List Paragraph"> <w:lsdexception locked="false" priority="29" semihidden="false" unhidewhenused="false" qformat="true" name="Quote"> <w:lsdexception locked="false" priority="30" semihidden="false" unhidewhenused="false" qformat="true" name="Intense Quote"> <w:lsdexception locked="false" priority="66" semihidden="false" unhidewhenused="false" name="Medium List 2 Accent 1"> <w:lsdexception locked="false" priority="67" semihidden="false" unhidewhenused="false" name="Medium Grid 1 Accent 1"> <w:lsdexception locked="false" priority="68" semihidden="false" unhidewhenused="false" name="Medium Grid 2 Accent 1"> <w:lsdexception locked="false" priority="69" semihidden="false" unhidewhenused="false" name="Medium Grid 3 Accent 1"> <w:lsdexception locked="false" priority="70" semihidden="false" unhidewhenused="false" name="Dark List Accent 1"> <w:lsdexception locked="false" priority="71" semihidden="false" unhidewhenused="false" name="Colorful Shading Accent 1"> <w:lsdexception locked="false" priority="72" semihidden="false" unhidewhenused="false" name="Colorful List Accent 1"> <w:lsdexception locked="false" priority="73" semihidden="false" unhidewhenused="false" name="Colorful Grid Accent 1"> <w:lsdexception locked="false" priority="60" semihidden="false" unhidewhenused="false" name="Light Shading Accent 2"> <w:lsdexception locked="false" priority="61" semihidden="false" unhidewhenused="false" name="Light List Accent 2"> <w:lsdexception locked="false" priority="62" semihidden="false" unhidewhenused="false" name="Light Grid Accent 2"> <w:lsdexception locked="false" priority="63" semihidden="false" unhidewhenused="false" name="Medium Shading 1 Accent 2"> <w:lsdexception locked="false" priority="64" semihidden="false" unhidewhenused="false" name="Medium Shading 2 Accent 2"> <w:lsdexception locked="false" priority="65" semihidden="false" unhidewhenused="false" name="Medium List 1 Accent 2"> <w:lsdexception locked="false" priority="66" semihidden="false" unhidewhenused="false" name="Medium List 2 Accent 2"> <w:lsdexception locked="false" priority="67" semihidden="false" unhidewhenused="false" name="Medium Grid 1 Accent 2"> <w:lsdexception locked="false" priority="68" semihidden="false" unhidewhenused="false" name="Medium Grid 2 Accent 2"> <w:lsdexception locked="false" priority="69" semihidden="false" unhidewhenused="false" name="Medium Grid 3 Accent 2"> <w:lsdexception locked="false" priority="70" semihidden="false" unhidewhenused="false" name="Dark List Accent 2"> <w:lsdexception locked="false" priority="71" semihidden="false" unhidewhenused="false" name="Colorful Shading Accent 2"> <w:lsdexception locked="false" priority="72" semihidden="false" unhidewhenused="false" name="Colorful List Accent 2"> <w:lsdexception locked="false" priority="73" semihidden="false" unhidewhenused="false" name="Colorful Grid Accent 2"> <w:lsdexception locked="false" priority="60" semihidden="false" unhidewhenused="false" name="Light Shading Accent 3"> <w:lsdexception locked="false" priority="61" semihidden="false" unhidewhenused="false" name="Light List Accent 3"> <w:lsdexception locked="false" priority="62" semihidden="false" unhidewhenused="false" name="Light Grid Accent 3"> <w:lsdexception locked="false" priority="63" semihidden="false" unhidewhenused="false" name="Medium Shading 1 Accent 3"> <w:lsdexception locked="false" priority="64" semihidden="false" unhidewhenused="false" name="Medium Shading 2 Accent 3"> <w:lsdexception locked="false" priority="65" semihidden="false" unhidewhenused="false" name="Medium List 1 Accent 3"> <w:lsdexception locked="false" priority="66" semihidden="false" unhidewhenused="false" name="Medium List 2 Accent 3"> <w:lsdexception locked="false" priority="67" semihidden="false" unhidewhenused="false" name="Medium Grid 1 Accent 3"> <w:lsdexception locked="false" priority="68" semihidden="false" unhidewhenused="false" name="Medium Grid 2 Accent 3"> <w:lsdexception locked="false" priority="69" semihidden="false" unhidewhenused="false" name="Medium Grid 3 Accent 3"> <w:lsdexception locked="false" priority="70" semihidden="false" unhidewhenused="false" name="Dark List Accent 3"> <w:lsdexception locked="false" priority="71" semihidden="false" unhidewhenused="false" name="Colorful Shading Accent 3"> <w:lsdexception locked="false" priority="72" semihidden="false" unhidewhenused="false" name="Colorful List Accent 3"> <w:lsdexception locked="false" priority="73" semihidden="false" unhidewhenused="false" name="Colorful Grid Accent 3"> <w:lsdexception locked="false" priority="60" semihidden="false" unhidewhenused="false" name="Light Shading Accent 4"> <w:lsdexception locked="false" priority="61" semihidden="false" unhidewhenused="false" name="Light List Accent 4"> <w:lsdexception locked="false" priority="62" semihidden="false" unhidewhenused="false" name="Light Grid Accent 4"> <w:lsdexception locked="false" priority="63" semihidden="false" unhidewhenused="false" name="Medium Shading 1 Accent 4"> <w:lsdexception locked="false" priority="64" semihidden="false" unhidewhenused="false" name="Medium Shading 2 Accent 4"> <w:lsdexception locked="false" priority="65" semihidden="false" unhidewhenused="false" name="Medium List 1 Accent 4"> <w:lsdexception locked="false" priority="66" semihidden="false" unhidewhenused="false" name="Medium List 2 Accent 4"> <w:lsdexception locked="false" priority="67" semihidden="false" unhidewhenused="false" name="Medium Grid 1 Accent 4"> <w:lsdexception locked="false" priority="68" semihidden="false" unhidewhenused="false" name="Medium Grid 2 Accent 4"> <w:lsdexception locked="false" priority="69" semihidden="false" unhidewhenused="false" name="Medium Grid 3 Accent 4"> <w:lsdexception locked="false" priority="70" semihidden="false" unhidewhenused="false" name="Dark List Accent 4"> <w:lsdexception locked="false" priority="71" semihidden="false" unhidewhenused="false" name="Colorful Shading Accent 4"> <w:lsdexception locked="false" priority="72" semihidden="false" unhidewhenused="false" name="Colorful List Accent 4"> <w:lsdexception locked="false" priority="73" semihidden="false" unhidewhenused="false" name="Colorful Grid Accent 4"> <w:lsdexception locked="false" priority="60" semihidden="false" unhidewhenused="false" name="Light Shading Accent 5"> <w:lsdexception locked="false" priority="61" semihidden="false" unhidewhenused="false" name="Light List Accent 5"> <w:lsdexception locked="false" priority="62" semihidden="false" unhidewhenused="false" name="Light Grid Accent 5"> <w:lsdexception locked="false" priority="63" semihidden="false" unhidewhenused="false" name="Medium Shading 1 Accent 5"> <w:lsdexception locked="false" priority="64" semihidden="false" unhidewhenused="false" name="Medium Shading 2 Accent 5"> <w:lsdexception locked="false" priority="65" semihidden="false" unhidewhenused="false" name="Medium List 1 Accent 5"> <w:lsdexception locked="false" priority="66" semihidden="false" unhidewhenused="false" name="Medium List 2 Accent 5"> <w:lsdexception locked="false" priority="67" semihidden="false" unhidewhenused="false" name="Medium Grid 1 Accent 5"> <w:lsdexception locked="false" priority="68" semihidden="false" unhidewhenused="false" name="Medium Grid 2 Accent 5"> <w:lsdexception locked="false" priority="69" semihidden="false" unhidewhenused="false" name="Medium Grid 3 Accent 5"> <w:lsdexception locked="false" priority="70" semihidden="false" unhidewhenused="false" name="Dark List Accent 5"> <w:lsdexception locked="false" priority="71" semihidden="false" unhidewhenused="false" name="Colorful Shading Accent 5"> <w:lsdexception locked="false" priority="72" semihidden="false" unhidewhenused="false" name="Colorful List Accent 5"> <w:lsdexception locked="false" priority="73" semihidden="false" unhidewhenused="false" name="Colorful Grid Accent 5"> <w:lsdexception locked="false" priority="60" semihidden="false" unhidewhenused="false" name="Light Shading Accent 6"> <w:lsdexception locked="false" priority="61" semihidden="false" unhidewhenused="false" name="Light List Accent 6"> <w:lsdexception locked="false" priority="62" semihidden="false" unhidewhenused="false" name="Light Grid Accent 6"> <w:lsdexception locked="false" priority="63" semihidden="false" unhidewhenused="false" name="Medium Shading 1 Accent 6"> <w:lsdexception locked="false" priority="64" semihidden="false" unhidewhenused="false" name="Medium Shading 2 Accent 6"> <w:lsdexception locked="false" priority="65" semihidden="false" unhidewhenused="false" name="Medium List 1 Accent 6"> <w:lsdexception locked="false" priority="66" semihidden="false" unhidewhenused="false" name="Medium List 2 Accent 6"> <w:lsdexception locked="false" priority="67" semihidden="false" unhidewhenused="false" name="Medium Grid 1 Accent 6"> <w:lsdexception locked="false" priority="68" semihidden="false" unhidewhenused="false" name="Medium Grid 2 Accent 6"> <w:lsdexception locked="false" priority="69" semihidden="false" unhidewhenused="false" name="Medium Grid 3 Accent 6"> <w:lsdexception locked="false" priority="70" semihidden="false" unhidewhenused="false" name="Dark List Accent 6"> <w:lsdexception locked="false" priority="71" semihidden="false" unhidewhenused="false" name="Colorful Shading Accent 6"> <w:lsdexception locked="false" priority="72" semihidden="false" unhidewhenused="false" name="Colorful List Accent 6"> <w:lsdexception locked="false" priority="73" semihidden="false" unhidewhenused="false" name="Colorful Grid Accent 6"> <w:lsdexception locked="false" priority="19" semihidden="false" unhidewhenused="false" qformat="true" name="Subtle Emphasis"> <w:lsdexception locked="false" priority="21" semihidden="false" unhidewhenused="false" qformat="true" name="Intense Emphasis"> <w:lsdexception locked="false" priority="31" semihidden="false" unhidewhenused="false" qformat="true" name="Subtle Reference"> <w:lsdexception locked="false" priority="32" semihidden="false" unhidewhenused="false" qformat="true" name="Intense Reference"> <w:lsdexception locked="false" priority="33" semihidden="false" unhidewhenused="false" qformat="true" name="Book Title"> <w:lsdexception locked="false" priority="37" name="Bibliography"> <w:lsdexception locked="false" priority="39" qformat="true" name="TOC Heading"> </w:LatentStyles> </xml><![endif]--><style> <!-- /* Font Definitions */ @font-face {font-family:"Cambria Math"; panose-1:2 4 5 3 5 4 6 3 2 4; mso-font-charset:0; mso-generic-font-family:roman; mso-font-pitch:variable; mso-font-signature:-1610611985 1107304683 0 0 159 0;} @font-face {font-family:Calibri; panose-1:2 15 5 2 2 2 4 3 2 4; mso-font-charset:0; mso-generic-font-family:swiss; mso-font-pitch:variable; mso-font-signature:-1610611985 1073750139 0 0 159 0;} /* Style Definitions */ p.MsoNormal, li.MsoNormal, div.MsoNormal {mso-style-update:auto; mso-style-unhide:no; mso-style-qformat:yes; mso-style-parent:""; margin:0in; margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:11.0pt; mso-bidi-font-size:10.0pt; font-family:"Calibri","sans-serif"; mso-fareast-font-family:"Times New Roman"; mso-bidi-font-family:"Times New Roman";} .MsoChpDefault {mso-style-type:export-only; mso-default-props:yes; mso-ascii-font-family:Arial; mso-hansi-font-family:Arial; mso-bidi-font-family:Arial; color:#323232;} @page WordSection1 {size:8.5in 11.0in; margin:.7in .7in .7in .7in; mso-header-margin:.25in; mso-footer-margin:.5in; mso-paper-source:0;} div.WordSection1 {page:WordSection1;} --> </style><!--[if gte mso 10]> <style> /* Style Definitions */ table.MsoNormalTable {mso-style-name:"Table Normal"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-priority:99; mso-style-qformat:yes; mso-style-parent:""; mso-padding-alt:0in 5.4pt 0in 5.4pt; mso-para-margin:0in; mso-para-margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:11.0pt; font-family:"Arial","sans-serif"; color:#323232;} </style> <![endif]--> <p class="MsoNormal" style="font-family:arial;"><span style="font-size:100%;">1)<span style=""> </span>Combine all chiles in a medium microwave-safe bowl and cover with water. Microwave on full power for 2 minutes. Remove bowl from microwave and allow chiles to soak for 10 minutes. Using immersion blender or upright blender, blend soaked chiles until smooth, adding soaking water as needed to keep texture loose.</span></p><p class="MsoNormal" style="font-family:arial;"><span style="font-size:100%;"><br /></span><span style="font-size:100%;"><o:p></o:p></span></p> <p class="MsoNormal" style="font-family:arial;"><span style="font-size:100%;"><o:p> </o:p></span></p> <p class="MsoNormal" style="font-family:arial;"><span style="font-size:100%;">2)<span style=""> </span>Melt butter over medium-high heat in Dutch oven. When foaming subsides, add onions and garlic. Cook, stirring frequently, until onions are softened but no browned, about 6 minutes. Add ground spices and oregano and continue to cook, stirring frequently, until aromatic, about 1 1/2 minutes. Add tomato paste, soy sauce, anchovy, Marmite (if using), and sugar, and cook, stirring frequently until paste begins to stick to bottom of pan, about 1 1/2 minutes.<br /></span></p><p class="MsoNormal" style="font-family:arial;"><span style="font-size:100%;"><br /></span><span style="font-size:100%;"><o:p></o:p></span></p> <p class="MsoNormal" style="font-family:arial;"><span style="font-size:100%;"><o:p> </o:p></span></p> <p class="MsoNormal" style="font-family:arial;"><span style="font-size:100%;">3)<span style=""> </span>Remove pan from heat and add 2 cups of chicken broth. Scrape up any browned bits from bottom of pan with wooden spoon. Add ground beef and break up using whisk until mixture is completely homogeneous (no large chunks of beef should remain). Add remaining chicken stock and return to stovetop and set over medium high heat. Cook, whisking frequently, until mixture comes to a simmer. Cover with lid slightly ajar, reduce heat to low, and cook for 75 minutes, stirring occasionally, until mixture is thick and intense.</span></p><p class="MsoNormal" style="font-family:arial;"><br /></p><p class="MsoNormal" face="arial"><span style="font-size:100%;">4) Combine masa harina and 2 tablespoons water in a small bowl and mix until homogeneous. Add masa mixture, hot sauce, and burbon to chili and stir to combine. Bring to a boil and summer until thickened, about 2 minutes. Season to taste with salt and serve immediately on top of burgers, hot dogs or fries.<br /></span></p><o:p></o:p> <p class="MsoNormal"><o:p></o:p></p></ol> </div> </div><p style="font-family:arial;"><span style="font-size:100%;"><strong>My <a href="http://aht.seriouseats.com/archives/2010/05/the-burger-lab-the-worlds-best-burger-for-a-single-man-or-woman.html">desert island burger</a></strong>: Grind beef (sirloin, brisket, and oxtail) and form into loose 1/4 pound patty. Season well and griddle in beef fat until crisp and deep brown. Apply cheese and melt until gooey. Place on toasted potato roll with onions, pickles, burger sauce. Eat with napkins.</span></p> <p face="arial">As glorious as that may sound to me, it'd be a sad state of affairs if that's the only burger I ever ate in my life. I mean, <em><a href="http://en.wikipedia.org/wiki/Rubber_Soul">Rubber Soul</a></em> may be better than <em><a href="http://en.wikipedia.org/wiki/Revolver_%28album%29">Revolver</a>,</em> but that doesn't mean that I don't occasionally look at that pencil-drawn album cover and think to myself: I've just <a href="http://en.wikipedia.org/wiki/Got_to_Get_You_into_My_Life">got to get you into my life</a>.</p> <p face="arial">So it is with chili burgers, the Sgt. Pepper of the burger world: a tad overwrought, a little bit messy, just a few too many ideas going on at once, a little more popular than it should be, but really, really delicious nonetheless. And as <a href="http://aht.seriouseats.com/archives/2010/09/poll-do-you-like-chili-burgers.html">AHT'r cedarglen</a> has rightfully pointed out, we've not given chili burgers their due here at the Burger Lab.</p> <blockquote style="font-family: arial;" class="pullquote"><p>The problem is that a great chili is a meal in itself, not a condiment.</p></blockquote><p face="arial">You'd think that making a really great chili burger is as simple as making really great chili and a really great burger and sticking them together. But it ain't that simple. <span class="pullquote">The problem is that a great chili is a meal in itself, not a condiment.</span> It should have a wide variance of texture: rich, thick sauce, small bits of beef that act as flavoring, and larger chunks of tender braised beef to offer some bite. <strong>Throw all that on top of a burger, and it doesn't just overwhelm the burger—it tears it to shreds and stomps on the remains.</strong></p> <p style="font-family: arial;" face="arial">What I was after is not just the perfect chili, but the <em>perfect chili-as-condiment</em>. For topping burgers, fries, or hot dogs, chili should have slightly less kick than a <a href="http://www.seriouseats.com/2010/01/how-to-make-the-best-chili-ever-recipe-super-bowl.html">full-fledged, punch-you-in-the-mouth-with-flavor chili</a>, with a much finer, sauce-like texture that doesn't distract from the crispness of the burger or overwhelm the bun.</p> <a style="font-family: arial;" name="continued"></a> <h4 style="font-family: arial;">Building Flavor</h4> <p style="font-family: arial;">In my <a href="http://www.seriouseats.com/2010/01/how-to-make-the-best-chili-ever-recipe-super-bowl.html">previous studies</a> in chili, I'd already figured out a few of the keys to great chili flavor. Here's a brief summary:</p> <ul style="font-family: arial;"><li><strong>Use dried chiles</strong> instead of powder. This is the number one way to improve your chili! Three reasons: First, because volatile flavor molecules begin to dissipate as soon as chiles are ground, whole chiles will have much more flavor. Second, grinding your own chiles gives you more control over flavor. Third, chili powder can come out gritty even after cooking. By using fresh chiles, you can soak and puree them, which gives you a smoother finished texture.</li></ul> <p style="font-family: arial;"><img alt="20100903-chili-burger-06.jpg" src="http://aht.seriouseats.com/images/20100903-chili-burger-06.jpg" class="mt-image-none" style="" width="500" height="333" /></p> <ul style="font-family: arial;"><li><strong>Use a mix of dried chiles.</strong> I like to use a three way mix of sweet and fresh New Mexico or Costeños, hot Cascabel or Arbol, and rich and fruity Ancho or Pasillas. Using a mix will cover the entire flavor spectrum, adding complexity and fullness.</li><li><strong>Toast whole spices before grinding and adding</strong> them to the chili. Toasting helps develop new, more complex flavors in the spices. Toasting post-grinding simply causes the flavors to dissipate. Cumin and coriander are classic chili spices. Star anise and clove are not necessary, but add an underlying complexity without making their presence too known.</li></ul> <p style="font-family: arial;"><img alt="20100122-best-chili-umami.jpg" src="http://aht.seriouseats.com/images/20100122-best-chili-umami.jpg" width="500" height="334" /></p> <ul style="font-family: arial;"><li><strong>Add some "umami bombs"</strong> like anchovies, soy sauce, and Marmite. Again, this is optional, but it really improves the savoriness of the chili.</li><li><strong>Finish off the chili with a splash of something volatile</strong>, like booze or vinegar. The more volatile the liquid, the more easily aromatic compounds will jump off the surface and into your nose.</li></ul> <p style="font-family: arial;">Those of you who've read <a href="http://www.seriouseats.com/2010/01/how-to-make-the-best-chili-ever-recipe-super-bowl.html">the original chili story</a> may note that I haven't mentioned the chocolate, the use of whole short ribs, the coffee, the fresh chiles, etc. For the sake of burger chili, I've found that it's not only easier to skip a lot of the more difficult steps, but it's actually better: as I've said, the flavor of this chili is a little less complex so that it doesn't overwhelm the burger. In fact, after testing both chili made with dried chiles and chili powder, even the version made with chili powder fared just fine on top of a burger. <strong>It's not ideal, but it'd do in a pinch.</strong></p> <h4 style="font-family: arial;">Buttered Up</h4> <p style="font-family: arial;">The first step of chili is to cook down onions and garlic in order to get rid of some of their raw edge, and to bloom the ground spices to pull out their flavor and distribute it through the fat which will form the flavor base of the stew.</p> <p style="font-family: arial;">While a really great chili can take upwards of three hours to simmer to rich, complex perfection, I was after something a little faster here—my burgers just can't wait that long. In order to give the onion, garlic, and spice base of my chili a quick flavor boost, I used a trick that I first learned from Marcella Hazan, in her incomparably simple and tasty <a href="http://www.food.com/recipe/the-simplest-tomato-sauce-ever-marcella-hazan-273976">recipe for tomato sauce</a>: <strong>Use butter instead of olive oil.</strong></p> <p style="font-family: arial;"><img alt="20100903-chili-burger-01.jpg" src="http://aht.seriouseats.com/images/20100903-chili-burger-01.jpg" width="500" height="333" /></p> <p style="font-family: arial;">It seems a simple substitution, but it makes a world of difference. While in her recipe she simply throws everything into the pot to simmer together, I found that sautéeing my chopped onions and garlic in the butter until soft was the way to go. The sweetness and richness of butter brings out the sweetness of the onions. It more easily forms an emulsion in the sauce so that you don't end up with the "oil slick" that olive oil can sometimes give. When tasted side by side, the difference in texture and flavor was undeniable.*</p> <p style="font-family: arial;">After cooking down my onions and garlic, I added my toasted ground cumin, coriander, star anise, and clove and allowed them to bloom before tossing in my ground beef to brown (I figured true ground beef would form a smoother, saucier chili than the beef chunks I generally prefer). I then added some chopped anchovies, can of tomato paste followed by my rehydrated, puréed peppers before topping the whole thin up with chicken stock and simmering it for a little over an hour until the flavor had developed. To finish it, I spiked it with bourbon and a tablespoon of vinegary <a href="http://www.franksredhot.com/">Frank's Red Hot</a>.**</p> <p style="font-family: arial;"><strong>The results were not bad.</strong> Really good, even. Flavor-wise, it was spot on. Complex and spicy without being overwhelming. Texture-wise, however, it was a bomb. The beef still stayed in fairly large chunks, while the sauce was thin enough that it turned the whole burger into an inedibly messy affair.</p> <p style="font-family: arial;"><img alt="20100903-chili-burger-09.jpg" src="http://aht.seriouseats.com/images/20100903-chili-burger-09.jpg" width="500" height="333" /></p> <p style="font-family: arial;">After ever so briefly contemplating throwing the whole thing in the blender to smooth it out, I realized that "beef milkshake" is a place that I wasn't willing to go, even in the name of good food. There had to be a better way to get the texture right.</p> <p style="font-family: arial;">I knew that the browning phase can cause meat to seize up into chunks that don't break down as they simmer, so I decided to try skipping that step all together. Rather than adding the beef before the liquid, I reversed the order, adding the beef to the pot of simmering chili-liquid. It may sound gross, but there's actually precedence for this technique in Cincinnati Chili, a regional chili variant in which the ground beef is boiled in chili sauce and served atop spaghetti.</p> <blockquote style="font-family: arial;" class="pullquote"><p>Ed Levine likes to refer to "cosmic oneness"</p></blockquote><p style="font-family: arial;">Despite my optimism, this attempt came out even worse than the first batch. <span class="pullquote">Ed Levine likes to refer to "cosmic oneness"</span>—the state that great fried chicken achieves when the crust and chicken meld together into a whole. I think the term is equally applicable to a good chili: The meat and the sauce should be inseparable from each other, forming a symbiotic relationship that elevates both elements to new heights.</p> <p style="font-family: arial;">This batch was the opposite: discrete bits of boiled beef with an almost wormy appearance surrounded by a wet sauce. But I wasn't prepared to abandon the no-brown method quite yet.</p> <h4 style="font-family: arial;">Taking Whisks</h4> <p style="font-family: arial;"><strong>Here's a thought:</strong> When cooking scrambled eggs, two very different outcomes are possible. If you cook the eggs fast, stirring and folding with a spatula, you end up with <a href="http://www.seriouseats.com/2010/08/what-are-the-best-eggs-cage-free-organic-omega-3s-grocery-store-brand-the-food-lab.html">fluffy eggs with large, tender curds</a>. If, on the other hand, you cook the eggs slowly, stirring them with a whisk, you end up with <a href="http://www.seriouseats.com/recipes/2010/06/how-to-make-creamy-scrambled-eggs-creme-fraiche-breakfast.html">super creamy eggs</a> with a smooth, almost custard-like texture. Same ingredients, slightly different process, vastly different end results.</p> <p style="font-family: arial;">Would the same thing happen with my beef? I mean, when you get down to it, a pot full of liquidy ground beef is not all that difference from a pan full of eggs. Both are mostly water with a smattering of raw proteins mixed into it. It's the way that these proteins set that makes the difference in the finished product. Let the proteins coagulate and link up very fast with minimal disturbance, and you end up with large chunks. Cook them slowly while agitating, and you should end up with smaller pieces.</p> <p style="font-family: arial;">It was worth a shot.</p> <p style="font-family: arial;"><img alt="20100903-chili-burger-04.jpg" src="http://aht.seriouseats.com/images/20100903-chili-burger-04.jpg" width="500" height="333" /></p> <p style="font-family: arial;">This time, I started my chili the same way by sautéeing the onions and garlic, then adding the spices, tomato paste, chiles, and other flavorings. But instead of adding the beef directly, I first added half of the chicken stock, which rapidly cooled the contents of the pot. Off heat, I added the beef and used a whisk to mix it into the liquid until it was completely homogeneous slurry. It sure wasn't pretty, but I hoped my risk would pan out.</p> <p style="font-family: arial;">After adding the remainder of the chicken stock (adding all of it while mixing the beef proved too difficult to get the beef to break down smoothly), I set the pot on the heat and slowly brought it to a simmer while whisking it constantly. <strong>Things were looking good:</strong> The beef was broken down into tiny particles and the chili showed an unprecedented level of homogeneity.</p> <p style="font-family: arial;">75 minutes of slow simmering brought the flavors into sharp focus, but the texture was still not quite there. Despite the beef being nice and smooth, the sauce itself was still a little too thin.</p> <p style="font-family: arial;">I turned to my favorite chili thickener for some support:</p> <p style="font-family: arial;"><img alt="20100903-chili-burger-05.jpg" src="http://aht.seriouseats.com/images/20100903-chili-burger-05.jpg" width="500" height="333" /></p> <p style="font-family: arial;"><strong>Maseca</strong> is dehydrated corn meal treated with lime and is intended for making tortillas, tamales, and other corn meal-based products. As a thickener, it's outstanding. It provides richness and texture while adding a subtle nutty flavor of its own. Unlike a flour roux, it need not be cooked down before adding it to liquid. All you've got to do is form a slurry with equal parts cold water, then stir it directly into your stew.</p> <p style="font-family: arial;"><strong>A minute or two later, and my chili was literally thick enough to stand a spoon in:</strong> the ideal texture for topping a burger or hot dog without overly squishing out when you bite into it or soaking into the bun.</p> <p style="font-family: arial;"><img alt="20100903-chili-burger-07.jpg" src="http://aht.seriouseats.com/images/20100903-chili-burger-07.jpg" width="500" height="333" /></p> <p style="font-family: arial;">The <a href="http://www.seriouseats.com/2010/01/how-to-make-the-best-chili-ever-recipe-super-bowl.html">real-deal-meal-in-a-bowl</a> stuff may be the pope of chili town, but we've just elected it's official constable.</p> <p style="font-family: arial;">So there you go, AHT readers: No more complaints that we're not an equal-opportunity burger-topping website!</p> <p style="font-family: arial;">Next up: melty, gooey cheese sauce, because if I don't tackle this soon, my wife*** will kill me.</p> <p style="font-family: arial;">And if you'll excuse me, I've now got some chili to attend to.</p> <p style="font-family: arial;"><img alt="20100903-chili-burger-10.jpg" src="http://aht.seriouseats.com/images/20100903-chili-burger-10.jpg" width="500" height="333" /></p> <p style="font-family: arial;"><strong>Continue here for <a href="http://www.seriouseats.com/recipes/2010/09/chili-for-chili-burgers-dogs-fries-recipe.html">Condiment Chili for Chili Dogs, Chili Burgers, or Chili Fries</a></strong></p> <p style="font-family: arial;"><a href="http://www.seriouseats.com/recipes/2010/09/chili-for-chili-burgers-dogs-fries-recipe.html"><small>*Don't get me wrong —there are many sauces for which the flavor of great olive oil is <em>essential</em>—just not for chili.<br />**Surely this should take ketchup's place as America's greatest condiment!<br />***who spent the happiest birthday of her life eating cheese sauce at a Fuddruckers,</small></a></p>HerbyNhttp://www.blogger.com/profile/12046653940210099947noreply@blogger.com0tag:blogger.com,1999:blog-6680939874528319542.post-20925286727838788452010-08-22T07:33:00.000-07:002010-08-22T07:54:46.395-07:00Pasta with Bacon and Corn 'Pesto' from "Paupered Chef"Now how freakin' good does this look? And perfect for this time of year with corn in the midst of its harvest. A lot of local farmers markets have corn fresh and in season right now...<br /><br />Cook seasonal, folks. Forget that it is good for the environment and local small farms and all that. Your food simply TASTES BETTER when you cook with seasonal and local ingredients. Trust me, it's true.<br /><br />Got this recipe from <a href="http://www.seriouseats.com/recipes/2010/08/pasta-with-bacon-and-corn-pesto-recipe.html">Serious Eats</a> via one of my new favorite food sites, <a href="http://thepauperedchef.com/">The Paupered Chef</a>, run by 2 Chicagoans, <a href="http://twitter.com/nickdk">Nick Kindelsperger</a> and <a href="http://twitter.com/blakeroyer">Blake Royer</a>. Great stuff. Enjoy.<br />**********************************<br /><div id="leftColumn"><a href="http://www.seriouseats.com/recipes/2010/08/pasta-with-bacon-and-corn-pesto-recipe.html"><span style="font-weight: bold;font-size:130%;" >Dinner Tonight: Pasta with Bacon and Corn 'Pesto'</span></a> <p class="byline">Posted by Blake Royer, August 13, 2010</p> <p class="recipe-image-large"> <img style="width: 443px; height: 331px;" src="http://www.seriouseats.com/recipes/assets_c/2010/08/20100811-dt-pasta-with-corn-pesto-thumb-500xauto-105219.jpg" /> </p> <p>When it comes down to it, my favorite food is pasta. And if you held a gun to my head, I'd probably say that carbonara is my favorite pasta. I love its creaminess-with-no-cream, the chewy, salty bits of bacon, the roundness of Parmesan, the bite of black pepper. So it's not with any flippancy that I say that <strong>this recipe reminds me of carbonara, and in the best of possible ways.</strong> It's creamy, bacony, and satisfying—yet it's also a lot lighter and more fitting for summer.</p> <p>The creaminess comes from the starch in the corn, which is blended up with Parmesan and pine nuts to make a "pesto" of sorts that glossily coats the noodles. I found <a href="http://www.epicurious.com/recipes/food/views/Tagliatelle-with-Fresh-Corn-Pesto-360209">the recipe</a> in <em>Bon Appetit</em> in a feature about ways to use up those staples of summer produce: corn, tomato, and zucchini. The corn is softened in the rendered fat from the bacon, then some of the corn is left unblended to give the pasta more texture. Slivered basil gives the whole dish that unmistakable fragrance of summer, and black pepper lends a hint of spiciness.</p> <div class="ingredients"> <div class="ingredients-header"> <h2>Ingredients</h2> <p>serves 4, </p> </div> <div class="ingredients-section"> <ul><li>4 slices thick bacon, cut into lardons</li><li>4 cups fresh corn kernels from about 6 ears</li><li>1 large clove garlic, minced</li><li>salt and pepper to taste</li><li>1/2 cup grated Parmesan</li><li>1/3 cup pine nuts, toasted</li><li>1/3 cup extra-virgin olive oil</li><li>3/4 pound taglietelle, fettucini, or other pasta</li><li>3/4 cup slivered basil leaves</li></ul> </div> </div><!--/ingredients--> <div class="procedure"> <div class="procedure-header"> <h2>Procedures</h2> </div> <ol class="procedure-steps"><li> <div class="procedure-text"> <p>In a large skillet, cook the bacon pieces over medium-low heat until chewy and beginning to crisp and the fat has rendered into the pan, about 10 minutes. Remove the bacon with a slotted spoon and drain on paper towels.<br /></p> </div> </li><li> <div class="procedure-text"> <p>Add the corn and garlic to the skillet and toss to coat in the fat. Add a couple pinches of salt and pepper and cook until the corn is just tender, about 5 minutes. Reserve 3/4 cup of corn, then scrape the rest into a food processor. Add the pine nuts and Parmesan and pulse to combine. Add the olive oil with the machine running and blend until almost smooth. Add some water if necessary to smooth it.</p> </div> </li><li> <div class="procedure-text"> <p>In the meantime, bring a pot of salty water to boil and cook the pasta until al dente. Reserve 1 1/2 cups of the pasta cooking water before draining.</p> </div> </li><li> <div class="procedure-text"> <p>In the pasta cooking pot, combine the cooked pasta, corn pesto, reserved corn, most of the basil, and 3/4 of the bacon. Over low heat, toss to combine, adding some of the reserved pasta cooking water until the sauce comes together and coats all the noodles. Season to taste with salt and pepper.</p> </div> </li><li> <div class="procedure-text"> <p>Divide the pasta among bowls and top with remaining basil, bacon, and freshly grated Parmesan cheese, if desired. Serve immediately.</p> </div> </li></ol> </div><!--procedure--> <p class="meta">Printed from http://www.seriouseats.com/recipes/2010/08/pasta-with-bacon-and-corn-pesto-recipe.html</p> <p class="copy meta">© Serious Eats</p> </div>HerbyNhttp://www.blogger.com/profile/12046653940210099947noreply@blogger.com0tag:blogger.com,1999:blog-6680939874528319542.post-5228339607330421752010-08-20T07:36:00.000-07:002010-08-20T07:58:23.107-07:00From A Hamburger Today: George Motz Makes a Smashed BurgerA short but sweet primer on makes a fresh, easy burger at home I got (aggregated) from one of m favorite sites, <a href="http://aht.seriouseats.com/">A Hamburger Today</a>. <a href="http://www.hamburgeramerica.com/ha_george.html">George Motz</a> is the author of the classic hamburger tome, <a href="http://www.hamburgeramerica.com">Hamburger America</a>. A book that chronicles the best of this American classic from coast to coast.<br /><br />I'm a big believer in the hot cast iron skillet method, and I use the very same meat grinder attachment to my stand mixer that is used in this clip. I do deviate a bit from the method on the video, though, as I tend to like to form my patties (gently and lightly packed) so i can more control the size and thickness of my patty. <br /><br />The key, though, is to use fresh, high quality, well-sourced beef (or lamb) and grind it yourself. It really, really does make a difference folks. Believe me. Really.<br /><div style="text-align: center;">************************************<br /><div style="text-align: left;"><a href="http://aht.seriouseats.com/archives/2010/08/video-george-motz-makes-a-smashed-burger.html"><span style="font-size:130%;">Video: George Motz Makes a Smashed Burger</span></a></div></div> <p class="byline">Posted by <a href="http://www.seriouseats.com/user/profile/roboppy">Robyn Lee</a>, August 17, 2010 at 5:30 PM</p> <script type="text/javascript"> $(document).ready(function(){ $('.individualPost .entry-main-image').insertAfter($('.byline')); }); </script> <p><a href="http://aht.seriouseats.com/archives/2010/08/video-george-motz-makes-a-smashed-burger.html"><img alt="20100817-georgemotzvideo.jpg" src="http://aht.seriouseats.com/images/20100817-georgemotzvideo.jpg" width="500" height="285" /></a></p> <p>Hamburger expert <a href="http://www.hamburgeramerica.com/">George Motz</a> appears in this short film about burgers by director <a href="http://www.macpremo.com/">Mac Premo</a> for <a href="http://www.madepossible.com/">Made Possible</a>. "The most difficult way to make a hamburger is the way that everyone thinks is the easiest way to make a hamburger, which is to put it on a flame grill," Motz says. "I prefer to cook mine on a flat top or in a skillet." Them he proceeds to make a <a href="http://aht.seriouseats.com/archives/2009/09/a-guide-to-glossary-of-regional-american-burger-cheeseburger-styles-and-cooking-methods.html#smashedburgers">smashed burger</a> topped with super thin slices of onions. <em>Cue drooling.</em> <span class="hideme">Watch the video after the jump.</span></p> <a name="continued"></a> <div class="videoEmbed"><object width="500" height="306"><param name="movie" value="http://www.youtube.com/v/RykDiZnCKrA?fs=1&hl=en_US"><param name="allowFullScreen" value="true"><param name="allowscriptaccess" value="always"><embed src="http://www.youtube.com/v/RykDiZnCKrA?fs=1&hl=en_US" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="500" height="306"></embed></object></div>HerbyNhttp://www.blogger.com/profile/12046653940210099947noreply@blogger.com0tag:blogger.com,1999:blog-6680939874528319542.post-77699445563581323412010-07-29T06:03:00.000-07:002010-07-29T06:05:43.576-07:00A Hamburger Today: A Road Trip Burger at The Harris Ranch RestaurantFrom A Hamburger Today is a review of Harris Ranch's burger from their dining operation. Seems like worth a stop for anyone taking a trip to or from Northern California and Southern California.<br /><br /><p style="margin: 1em 0pt 3px;"> <a name="12a1e23b6d68b7d5_3" style="font-family: Arial,Helvetica,sans-serif; font-size: 18px;" href="http://feedproxy.google.com/%7Er/feedmeaburger/%7E3/KGyJR3gUr9w/the-harris-ranch-restaurant-burger-review-coalinga-ca.html?utm_source=feedburner&utm_medium=email" target="_blank">A Road Trip Burger at The Harris Ranch Restaurant in Coalinga, CA</a> </p> <p style="color: rgb(85, 85, 85); margin: 9px 0pt 3px; font-family: Georgia,Helvetica,Arial,Sans-Serif; line-height: 140%; font-size: 13px;"> <span>Posted:</span> 28 Jul 2010 12:37 PM PDT</p> <p><a href="http://aht.seriouseats.com/" target="_blank">From A <span class="il">Hamburger</span> Today</a></p> <p><img alt="20100728-harris-intro.jpg" src="http://aht.seriouseats.com/images/20100728-harris-intro.jpg" width="500" height="500" /></p> <p>[Photographs: Damon Gambuto]</p> <div> <h4>The Harris Ranch Restaurant</h4> <p>24505 West Dorris Avenue, Coalinga CA 93210 (<a href="http://maps.google.com/maps?oe=utf-8&rls=org.mozilla:en-US:official&client=firefox-a&um=1&ie=UTF-8&q=24505+West+Dorris+Avenue+Coalinga,+CA.+93210&fb=1&gl=us&hnear=Wilshire+Center,+CA&cid=0,0,15788113490988879849&ei=NxFPTIbRNIXEsAPK763uBw&sa=X&oi=local_result&ct=image&resnum=1&ved=0CBYQnwIwAA" target="_blank">map</a>); 800-942-2333; <a href="http://harrisranch.com/dine_ranchkitchen.php" target="_blank">harrisranch.com</a><br /><strong>Cooking Method:</strong> Grilled<br /><strong>Short Order:</strong> A quality ranch turns the roadside inn into a vacation and burger destination<br /><strong>Want Fries with That?</strong> Yes— the skinny fries have great flavor, but send them back if they come out cold<br /> <strong>Prices:</strong> Ranch Burger w/fries, $11.95<br /><strong>Notes:</strong> If you've got a cooler with you, load up on some excellent and inexpensive beef</p></div> <p>So one of my closest friends was celebrating a birthday this past weekend and that meant a trip to San Francisco. San Francisco is only an hour plane ride north, but being that I'm both a fan of road trips and an inveterate cheapskate, I filled up the Saab and Google Mapped my route. </p> <p>There are basically two options when heading to San Francisco from Los Angeles. The 101 (and its sister roadway, US 1) is the proverbial scenic route. It's an attractive roadway that takes you along the coast and then winds its way through wine country. The 5 freeway is a trucking route that plows through the Central California agricultural landscape that has all of the charms you'd imagine our contemporary industrial farming landscape proffers; that is to say, few. That said, it is the fast way, and, being that the trip was really about seeing my great friends, I opted for speed.</p> <p>I actually had imagined I'd wind up testing some new fast food burger somewhere along the way, but as my eyes began crossing with fatigue I saw a vision in the distance that made me think that my frugality was part of a larger plan. Towering overhead I saw the <strong>"Harris Ranch"</strong> sign inviting me for a few moments of rest, and, more importantly, a proper burger lunch. I've been eating Harris Ranch beef for years as one Los Angeles's most revered purveyors, <a href="http://www.huntingtonmeats.com/" target="_blank">Huntington Meats</a>, sources much of their beef from the decades-old ranch, but this roadtrip lunch would be my first burger from the source.</p> <p><img alt="20100728-harris-landscape.jpg" src="http://aht.seriouseats.com/images/20100728-harris-landscape.jpg" width="500" height="333" /></p> <p>The Harris family began farming the San Joaquin Valley in 1937 and has managed to maintain its family ownership through all these years. <strong>John Harris</strong> currently oversees what is now described as a "vertically integrated" agribusiness, which, from what I can glean, means they not only raise their cattle, but also grow all of their own feed. Their beef, which is distributed <a href="http://www.harrisranchbeef.com/wheretobuy/instore_locations.html" target="_blank">all over the country</a> and sold <a href="http://harrisranch.com/shop.php" target="_blank">online</a>, has developed a reputation for quality. </p> <p><img alt="20100728-harris-diningroom.jpg" src="http://aht.seriouseats.com/images/20100728-harris-diningroom.jpg" width="500" height="333" /></p> <p>I put that reputation to the test in the form of their 1/3-pound Black Angus burger in their restaurant. For about thirty years, they've run an inn and restaurant in Coalinga that is a surprisingly upscale vacation destination that, to an Angeleno, seems right between nowhere and who-knows-where, but when I walked in on a late Saturday afternoon, the Western-themed dining room and gift shop were buzzing with activity. </p> <p><img alt="20100728-harris-burger.jpg" src="http://aht.seriouseats.com/images/20100728-harris-burger.jpg" width="500" height="332" /></p> <p>There are a number of burger creations on the menu, but the <strong>Ranch Burger,</strong> with a choice of cheese, lettuce, tomato, red onion, and special sauce seemed the option most suited to a high quality patty.</p> <p>Mine came out looking beautiful save the pre-cutting the burger receives before it comes out of the kitchen (I recommend asking them to leave it whole.) The <strong>potato bun</strong> was spongy and delicate and measured perfectly against the 1/3-pound beef patty. The local veggies were vibrant and fresh. They seem to embrace this the height of the tomato season. My tomato was the best I've been served on a burger in a very long time. The special sauce was, as you'd guess, a Thousand Island spread that fits the California aesthetic. The grilled beef was just as I'd hoped—fantastic. <span>Rich with fat and salt, it offered a clean beef taste that was deeply satisfying.</span> </p> <p><img alt="20100728-harris-innards.jpg" src="http://aht.seriouseats.com/images/20100728-harris-innards.jpg" width="500" height="294" /></p> <p>The quality ingredients made me happy to spend the extra money ($11.95 in this case) for a higher quality burger, but there were a few missteps that seemed out of sync with the attentive service. <strong>My burger came out a bit overcooked</strong> and, more than that, my meal seemed a bit sloppily handled generally. The cheddar cheese, which was portioned properly, didn't get any heat other than the patty so it was just sweaty, rather than nicely melted. My <strong>skinny fries</strong> had a great flavor, but were clearly not fried to order. I'd hoped that these problems were a the result of say a cook who was a bit tired, but when I stopped in again on my way back to Los Angeles, I found similar problems with my burger. </p> <p>In the end, these mistakes weren't enough to make the burger anything less than very good, but considering the quality beef and other delicious high quality ingredients it seemed like a missed opportunity. A little more attention in the kitchen and I might have said it's worth a special trip to the home of one of California's historic ranches. As it stands, I'd say make it a point to stop if, like me, you happen to be driving by. </p>HerbyNhttp://www.blogger.com/profile/12046653940210099947noreply@blogger.com0tag:blogger.com,1999:blog-6680939874528319542.post-82544494884505366692010-07-24T11:17:00.000-07:002010-07-24T11:51:01.603-07:00Kenji Alt's In-N-Out Double-Double Animal Style at HomeHello all... i know i haven't posted in some time, but sometimes life takes you in other directions and one must prioritize, prioritize, prioritize... but enough of my rationalizations... <div><br /></div><div>I think the <a href="http://aht.seriouseats.com/archives/2010/07/the-burger-lab-how-to-make-an-in-n-out-double-double-animal-style.html">posting</a> below from "The Burger Lab" guru from <a href="http://aht.seriouseats.com/">Serious Eats' A Hamburger Today page</a>, <a href="http://www.seriouseats.com/user/profile/GoodEaterKenji">Kenji Alt</a> is a very fitting posting to represent my prodigal return. If you enjoy what you read you might want to check out Kenji's own site. In addition to being a regular contributor to Serious Eats, he has his own page, <a href="http://www.goodeater.org/">Good Eater Collaborative</a>, as well. It is well worth checking out.</div><div><br /></div><div>Though i live in Southern California and can hop in my ride and go to the iconic In-n-Out anytime i please, i do fear a day when career and circumstance might take me from the sunny shores of California. In that eventuality, I know I will now have a go-to guide if i want to try to replicate what i think is, without a shadow of a doubt, the very best "fast food" style cheeseburger you can get for under $3.25.</div><div><br /></div><div>Enjoy.</div><div><br /></div><div>*************************************************************************************</div><div><h3>The Burger Lab: The Ins-n-Outs of an In-N-Out Double-Double, Animal-Style</h3> <p class="byline">Posted by <a href="http://www.seriouseats.com/user/profile/GoodEaterKenji">J. Kenji Lopez-Alt</a>, July 23, 2010 at 9:00 AM</p> <p><small>It's time for another round of The Food Lab. Got a suggestion for an upcoming topic? Email Kenji <a href="mailto:BurgerLab@gmail.com">here</a>, and he'll do his best to answer your queries in a future post. Become a fan of <a href="http://www.facebook.com/pages/The-Food-Lab/256324452909#/pages/The-Food-Lab/256324452909">The Food Lab on Facebook</a> or <a href="http://www.twitter.com/thefoodlab">Twitter</a> for play-by-plays on future kitchen tests and recipe experiments.</small></p> <p><img alt="20100723-in-n-out-00-finished-table.jpg" src="http://www.seriouseats.com/images/20100723-in-n-out-00-finished-table.jpg" width="500" height="333" /></p> <p class="caption">Gone animal. [Photographs: Kenji Alt]</p> <div class="breakoutbox"> <h4><span class="Apple-style-span" style=" ;font-size:19px;">In-N-Out's Double-Double, Animal Style at Home</span></h4><div><div id="threeColumn1"><div class="individualPost"> <p class="byline">Posted by <a href="http://www.seriouseats.com/user/profile/GoodEaterKenji">J. Kenji Lopez-Alt</a>, July 23, 2010 at 9:00 AM</p> <p><img alt="20100723-in-n-out-18-finished-hand.jpg" src="http://www.seriouseats.com/images/20100723-in-n-out-18-finished-hand.jpg" width="500" height="333" /></p> <p class="caption">[Photograph: Kenji Alt]</p> <p><small>Want more details? <a href="http://aht.seriouseats.com/archives/2010/07/the-burger-lab-how-to-make-an-in-n-out-double-double-animal-style.html">Here are the ins-n-outs.</a></small></p> <p><em>- makes two 1/4 pound burgers -</em></p> <p><strong>Note:</strong> store-bought ground chuck can be used in place of the fresh ground, but I highly recommend grinding your own!</p> <h5>Ingredients</h5> <p>1/2 pound fresh beef chuck with plenty of fat, cut into 1-inch cubes<br />2 teaspoons vegetable oil, divided<br />1 large onion, finely chopped (about 1 1/2 cups)<br />Kosher salt<br />2 tablespoons plus 2 teaspoons mayonnaise<br />1 tablespoon ketchup<br />2 teaspoons sweet pickle relish<br />1/2 teaspoon sugar<br />1/2 teaspoon distilled white vinegar<br />2 soft Hamburger buns, preferably <a href="http://www.arnoldbread.com/">Arnold brand</a><br />Freshly ground black pepper<br />8 dill pickles chips<br />2 quarter-inch-thick slices ripe tomato<br />2 leaves fresh iceberg lettuce, white core section removed, torn to bun-sized pieces<br />1/4 cup yellow mustard<br />4 slices deli-cut American Cheese</p> <h5>Procedure (Meat Grinder)</h5> <p><strong>1.</strong> Place feed shaft, blade, and 1/4-inch die of meat grinder in freezer until well-chilled. Meanwhile, place meat chunks on rimmed baking sheet, leaving space between each piece and place in freezer for 10 minutes until meat is firm, but not frozen.</p> <p><strong>2.</strong> Combine meat in large bowl and toss to combine. Grind meat and refrigerate immediately until ready for use. Handle as gently as possible. Proceed with step three below.</p> <h5>Procedure (Food Processor)</h5> <p><strong>1.</strong> Place bowl and blade of food processor in freezer until well-chilled. Meanwhile, place meat chunks on rimmed baking sheet, leaving space between each piece, and place in freezer for 10 minutes until meat is firm, but not frozen.</p> <p><strong>2.</strong> Combine meat in large bowl and toss to combine. Working in two batches, place meat cubes in food processor and pulse until medium-fine grind is achieved, about 8 to 10 one-second pulses, scraping down processor bowl as necessary. Refrigerate ground meat immediately until ready for use. Handle as gently as possible.</p> <p><strong>3.</strong> Preheat the oven or toaster oven to 400 degrees while you cook the onions: Heat 1 teaspoon oil in a 10-inch non-stick skillet over medium-high heat until shimmering. Add onions and 1/2 teaspoon salt to skillet. Reduce heat to medium low, and cook, tossing and stirring occasionally until onions are well browned, about 15 minutes. Once onions begin to sizzle heavily and appear dry, add 1 tablespoon water to skillet and stir. Continue cooking until water evaporates and onions start sizzling again. Repeat process, adding 1 tablespoon of water with each iteration until onions are meltingly soft and dark brown, about 3 times total. Transfer to a small bowl and set aside.</p> <p><strong>4.</strong> Make the sauce: Combine mayonnaise, ketchup, relish, sugar, and vinegar in small bowl. Stir to combine.</p> <p><strong>5.</strong> Place closed buns in preheated oven for 2 minutes until slightly darkened and crisped. Heat 1/2 teaspoon oil in 12-inch non-stick skillet or griddle over medium-high heat until shimmering. Open buns and add face-down to skillet. Toast until dark brown around the edges, about 1 minute total.</p> <p><strong>6.</strong> Form ground beef into four 2-ounce patties, using damp hands to press each into a patty about 3/16ths of an inch thick and 4 inches wide. Season generously with salt and pepper. Add remaining 1/2 teaspoon oil to pan, swirl to coat, and heat over medium-high heat until lightly smoking. Add burger patties and cook without moving until well browned and crusty on first side, about 2 1/2 minutes. While they are cooking, spread 1 tablespoon mustard on raw side of each patty with a spoon. Meanwhile, top each bottom bun with up half of spread, 4 slices pickles, 1 slice tomato, and lettuce. Flip patties with a thin spatula so mustard side is down and continue to cook for 1 minute. Top each patty with a slice of cheese. Divide onion mixture evenly between two patties. Place the other two patties directly on top of the onions , sandwiching them between the beef. Transfer patty stacks to bottom bun. Top with top bun, and serve immediately.</p><p><b>ANALYSIS AND DECONSTRUCTION OF THE "MAKE AT HOME" VERSION</b></p></div></div></div></div> <p>You West Coasters have it easy. Your dogs have yards to run in. Your grapes have vines to grow on. You get to watch the sun setting <em>and</em> the ocean at the same time. You're never faced with the tough decision of <a href="http://slice.seriouseats.com/tags/Motorino%20%28Williamsburg%29">Motorino Brooklyn</a> or <a href="http://slice.seriouseats.com/tags/Motorino%20%28East%20Village%29">Motorino Manhattan</a>. Even the darn earth's rotation goes in your favor, letting you sleep three hours later than me every single morning!</p> <p>And all that before we even mention <strong><a href="http://www.in-n-out.com/">In-N-Out</a>, perhaps the second most compelling reason to move out west</strong> like my wife would like me to*.</p> <p>I've been a rabid, if underexposed fan of the cult-ish fast food burger joint since I tried my first Double-Double (that's two patties, two slices of cheese) a couple years back. As burgers go, it's an oddity in my book, in that it's not about the beef.</p> <blockquote class="pullquote"><p>It's a bomb that's rigged to hit every pleasure center on my brain's taste analyzation terminal</p></blockquote><p>Sure, the fresh-never-frozen patties are tasty enough, but the sandwich is more than that. It's the interplay between the ooey-gooey American cheese, the sweet, darkly-toasted bun, the juicier-than-average tomatoes, the crisp iceberg, the full, un-separated-into-rings slice of onion, and the all-important sweet, tangy, pickle-laden Spread. <span class="pullquote">It's a bomb that's rigged to hit every pleasure center on my brain's taste analyzation terminal</span> (by which I mean my tongue). Salty, sweet, savory, soft, crisp, and fresh. <strong>"Overrated"</strong>, people say? <strong>I think not.</strong> Let me quote the much more eloquent Nick Solares in saying <a href="http://aht.seriouseats.com/archives/2009/11/ruminations-on-in-n-out-burger.html">"In-N-Out at the very least represents the platonic ideal of what a fast food hamburger should be."</a></p> <p>Order the burger "Animal Style" off of their <a href="http://aht.seriouseats.com/archives/2005/05/in-n-outs_secre.html">not-so-secret menu</a>, and you bring the party to a whole new level. The onion slice gets replaced with a dollop of a sweet, darkly caramelized chopped onions, an extra stack of pickle chips goes underneath the tomato, and the patties get fried with mustard directly on the griddle.</p> <p>But here's the thing: <strong>I've had my share of regular In-N-Out burgers, but never an Animal Style.</strong> That's something that needed to change, and <strong>stat</strong>.</p> <p>Of course, the biggest problem with In-N-Out is that due to their commitment to freshness, they have a policy of never opening up a location that's not within a day's drive of their meat processing plant in Baldwin Park, California. For us East Coasters, that leaves two options: We lobby to put money into revolutionizing our ground transportation system and wait, or we get off our a*ses and try and make the darn things ourselves.</p> <p><strong>Option 2 sounds much more fun to me</strong>.</p> <a name="continued"></a> <h4>Fresh Frozen</h4> <p>Before I could begin, I'd need to get a good model to work off of.</p> <p><br /><strong>The Mission</strong>: Get a West-Coast-only In-N-Out Animal Style Double-Double to my New York front door with less than 24 hours notice. <strong>There was only one man up to this job</strong>: I put in a call to my former MIT colleague <a href="http://www.facebook.com/pages/The-Food-Lab/256324452909#%21/profile.php?id=706071&v=info&ref=ts">Marios Assiotis</a>. There are certain things that slightly nerdy Cypriot expats living in San Francisco and working for Microsoft are particularly cut out for.<br /><img alt="20100723-in-n-out-03-frozen.jpg" src="http://www.seriouseats.com/images/20100723-in-n-out-03-frozen.jpg" class="mt-image-none" style="" width="500" height="333" /><br />Needless to say, he jumped at the excuse to hit In-N-Out. $120 in overnight delivery fees later, the UPS man showed up at my door at 9:30 the next morning, golden package in hand.** Inside were two regular Double-Doubles, two Animal Style Double-Doubles, two plain cooked beef patties, two packets of Spread, and one large chunk of dry ice to <a href="http://www.youtube.com/watch?v=h46vTq50Xjc">freak out Dumpling with</a>.</p> <p>I knew that the flavor of a frozen-then-thawed burger could never compare to the freshness of the original, but nevertheless I felt compelled to resurrect them—not a minor feat in and of itself!</p> <p>After a totally failed attempt at reheating one whole, I realized that the best way is to separate it into individual components, and reheat each individually, tossing the veg and replacing them with fresh ones. Within the hour, I had my lunch of Zombie In-N-Out burgers:</p> <p><img alt="20100723-in-n-out-04-zombie.jpg" src="http://www.seriouseats.com/images/20100723-in-n-out-04-zombie.jpg" width="500" height="333" /></p> <p class="caption">Why did you disturb my peaceful slumber? [Photograph: Kenji Alt]</p> <p>Delicious? Certainly. As good as real? Absolutely not. But still, as a research tool to base the rest of my fresh sandwich construction on, it was invaluable.</p> <h4>Spread 'em</h4> <p>I never understood why In-N-Out refers to their sauce as "Spread". Maybe they're just a little too cool for school. In any case, all it is is a basic Thousand Island-style dressing: a mixture of <strong>ketchup, mayonnaise, and sweet pickle relish</strong>. But as anyone from the <a href="http://www.1000islands.com/">Thousand Islands will tell you</a>, not all dressings are created equal. What's the exact ratio of ketchup to mayo? Are there other seasonings involved?</p> <p>Now, gifted as I am with an extraordinarily delicate and precise palate, I could do this the artistic way, tasting the path to victory, adding a little of this and a bit of that until I'd achieved a good enough balance. But the inner nerd in me is always seeking ways to express itself, so I decided to take the mathematical approach.</p> <p><img alt="20100723-in-n-out-05-Spread.jpg" src="http://www.seriouseats.com/images/20100723-in-n-out-05-spread.jpg" width="500" /></p> <p>According to the <a href="http://www.1000islands.com/">In-N-Out nutrition guideline</a>, replacing the Spread with ketchup results in a decrease of 80 calories per sandwich. I know that ketchup has about 15 calories per tablespoon, so If we estimate that an average sandwich has about 2 tablespoons of sauce on it (that's the amount that's inside a single packet), then we can calculate that the Spread has got about 55 calories per tablespoon (110 calories in two tablespoons of Spread minus 30 calories in 2 tablespoons of ketchup = 80 calories difference in the sandwich). With me so far?</p> <p>It just so happens that relish has about the same caloric density as ketchup (15 calories per tablespoon), and that mayonnaise has a caloric density of 80 calories per tablespoon. Using all of this information and a bit of 7th grade algebra, I was able to quickly*** calculate that the composition of the Spread is roughly <strong>62 percent mayo, and 38 percent ketchup/relish blend:</strong></p> <p><img alt="20100723-in-n-out-06-math.jpg" src="http://www.seriouseats.com/images/20100723-in-n-out-06-math.jpg" width="500" height="202" /></p> <p>To calculate the ratio of relish to ketchup, I washed two tablespoons of Spread through a fine mesh strainer, which got rid of the mayo and ketchup, but kept the pickle particles. <strong>Two tablespoons of rinsed Spread resulted in 1 teaspoon of strained pickle relish.</strong></p> <p>So the final Spread formula (rounded to the nearest convenient measure) was: 2 tablespoons plus 2 teaspoons mayonnaise (62 percent), 1 tablespoon ketchup (23 percent), and 2 teaspoons pickle relish (15 percent). Damning the math, I also decided to add a tiny splash of vinegar and pinch of sugar to round out the flavors before moving on to the next phase of the operation.</p> <h4>Sweet Success</h4> <p><img alt="20100723-in-n-out-07onions.jpg" src="http://www.seriouseats.com/images/20100723-in-n-out-07onions.jpg" width="500" height="333" /></p> <p>A regular Double-Double gets a full slice of onion in between the two patties. Upgrade to an Animal style, and those onions come intensely caramelized, their sweet complexity playing perfectly off the beefy patties. <strong>We're talking onions slow-cooked to oblivion, French-onion soup style.</strong> They're melted into a near fondue-like consistency.</p> <p>I've had some experience cooking onions, but my first try at these, done by simply slow cooking a fine dice of onions in a little oil fell miserably short. They were brown alright, but they still had a distinct, crunchy, oniony texture. I was cooking them over the lowest heat possible, but they simply weren't melting—they were threatening to burn before they were sufficiently broken down.</p> <blockquote class="pullquote"><p>if onion soup-like texture is what I'm after, why don't I use the onion soup method?</p></blockquote><p>Then I thought—<span class="pullquote">if onion soup-like texture is what I'm after, why don't I use the onion soup method?</span> I slowly caramelized onions in a little oil, then deglazed the pan with a little water and repeated this process several times, allowing the liquid to evaporate and the onions to brown further with each iteration. By doing this, the onions cool as they cook, allowing for slower caramelization, as well as distributing the browned sugars more evenly throughout the mix, improving texture and flavor.</p> <p><img alt="20100723-in-n-out-09-onions.jpg" src="http://www.seriouseats.com/images/20100723-in-n-out-09-onions.jpg" width="500" height="333" /></p> <p>That's <strong>6 whole onions there,</strong> cooked down to a single cup of meltingly sweet, spreadable jam. </p> <h4>The Smoking Bun</h4> <p>In-N-Out has their buns custom made for the restaurant, and I briefly considered baking my own buns for this process, but decided against it. I can bake a good loaf of bread, but I've never come across a recipe for a soft, squishy burger bun that's an improvement on the supermarket offerings. To my mind, a Martin's potato roll or an Arnold burger bun is the apex of its form. Just like toilets or my mom's dumplings, the best you can hope for by making them yourself is an interesting variation, not an improvement.</p> <p><img alt="20100723-in-n-out-10-bun.jpg" src="http://www.seriouseats.com/images/20100723-in-n-out-10-bun.jpg" width="500" height="251" /></p> <p>I scanned the supermarket shelves with my frozen Double-Double in hand until I found a bun that matched it perfectly in size: <strong><a href="http://www.arnoldbread.com/">Arnold</a> it is.</strong></p> <p>The only issue is that the In-N-Out buns are a little darker. A two-minute stay in a 400 degree oven (I used my toaster oven) solved that dilemma handily. And like all good buns, these ones get toasted—nearly burnt in fact. It adds a key component to the flavor, and helps solidify its structure, crucial to keeping the torrent of gooey juices at bay.</p> <h4>How Fatty's the Patty?</h4> <p>Next up: the beef. This was going to be a little bit tougher. All I knew so far from the <a hef="http://www.in-n-out.com/freshness.asp">In-N-Out Food Quality</a> page was that the beef is 100 percent ground chuck and that it's never frozen. That leaves a lot of room for interpretation. <strong>How big are the patties? What's the fat ratio?</strong></p> <p><img alt="20100723-in-n-out-10-meat.jpg" src="http://www.seriouseats.com/images/20100723-in-n-out-10-meat.jpg" width="500" height="333" /></p> <p>Well, sizing the suckers was no problem. I simply had my good man Marios ship a couple of cooked plain patties. They both weighed in at precisely 37 grams (1.3 ounces). Accounting for the standard 35 percent loss**** in weight for a well done thin patty, that kicks us up to 57 grams or exactly 2 ounces pre-cooking—that's <strong>1/4 pound for a Double-Double.</strong>***** A nice, round number.</p> <p>As for fat content, it was time to break out the math guns again. My goal was to figure out the amount of fat vs. protein in a single In-N-Out patty. The information I have from their <a href="http://www.in-n-out.com/nutritional_info.asp">Nutrition Guide</a>:</p> <ul><li><strong>A single burger</strong>: 16 grams of protein and 19 grams of fat</li> <li><strong>A single cheeseburger</strong>: 22 grams of protein and 27 grams of fat</li> <li><strong>A Double-Double</strong>: 37 grams of protein and 41 grams of fat</li></ul> <p>By subtracting the value of a hamburger from that of a cheeseburger, we can calculate that a single slice of cheese contains 6 grams of protein and 8 grams of fat. Then, subtract the value of a cheeseburger plus the value of a slice of cheese from the value of a Double-Double, and you've got the fat and protein makeup of a single burger patty. <strong>It breaks down to 9 grams of protein and 6 grams of fat.</strong> Not accounting for both moisture loss and fat rendering during cooking (which in my experience is about equal), that leaves you with a <strong>60 percent lean, 40 percent fat beef blend—a far higher fat percentage than any store-bought ground chuck.</strong> No wonder the things are so-darned delicious!</p> <p>This could mean only one thing: <strong>I'd have to grind the beef myself.</strong></p> <p><img alt="20100723-in-n-out-11-meat.jpg" src="http://www.seriouseats.com/images/20100723-in-n-out-11-meat.jpg" width="500" height="333" /></p> <p>I went to the butcher and got the fattiest chuck steaks I could find and ground them without trimming away any of the excess fat.</p> <p>And by the way, if any of you are still buying pre-ground beef, <strong>you should stop this instant!</strong> <a href="http://aht.seriouseats.com/archives/2009/10/the-burger-lab-best-burger-blend-profiles-of-eight-cuts-of-beef.html">Grinding your own meat</a> is super easy, and is the single best way to give any burger an instant and gigantic upgrade in quality. <strong>Do it.</strong></p> <h4>The Full Cast</h4> <p><img alt="20100723-in-n-out-12-ingredients.jpg" src="http://www.seriouseats.com/images/20100723-in-n-out-12-ingredients.jpg" width="500" height="333" /></p> <ol><li><strong>The patties:</strong> 2 ounces each, pressed flat to 4-inches in diameter</li> <li><strong>The bun:</strong> Arnold, toasted whole in a 400 degree oven for 2 minutes, cut sides toasted on a lightly greased hot skillet until dark brown</li> <li><strong>Pickles:</strong> Standard on the Animal-style burger. Four dill chips</li> <li><strong>Real American cheese:</strong> Thick-sliced, from the deli</li> <li><strong>Black pepper:</strong> Fresh ground</li> <li><strong>Kosher salt:</strong> Lots.</li> <li><strong>Iceberg lettuce:</strong> Fresh, leaves picked, core removed, torn to bun-size</li> <li><strong>Tomato:</strong> The best hothouse tomatoes I could find, sliced 1/4-inch thick</li> <li><strong>Spread:</strong> Tangy, sweet, creamy, delicious</li> <li><strong>Caramelized onions:</strong> The stuff dreams are made of</li> <li><strong>Yellow mustard:</strong> Signature Animal-Style trick (more on this later)</li></ol> <p><img alt="20100723-in-n-out-13-toppings.jpg" src="http://www.seriouseats.com/images/20100723-in-n-out-13-toppings.jpg" class="mt-image-none" style="" width="500" height="333" /></p> <p>After carefully studying photographs and performing several meticulous autopsies on my frozen burger cadavers, I derived that the sandwich is built by first laying a mortar foundation of 2 tablespoons sauce on the toasted bottom bun, along with a layer of pickles slices for the Animal Style version. Next comes the tomato, followed by the lettuce.</p> <p>As for the patties, Animal Style is described only as <strong>"mustard grilled,"</strong> which in my book, is not all that well defined. For the complete rundown, I turned again to my spy network (a.k.a. my <a href="http://www.facebook.com/pages/The-Food-Lab/256324452909#%21/pages/The-Food-Lab/256324452909?v=wall&story_fbid=111530825565548">Facebook fan base</a>) for support. I was almost immediately aided with <a href="http://www.facebook.com/pages/The-Food-Lab/256324452909?v=photos">photos</a> (thanks <a href="http://www.facebook.com/pages/The-Food-Lab/256324452909?v=photos#%21/joesparks">Joe Sparks</a>!) and detailed descriptions from past (thanks <a href="http://www.facebook.com/pages/The-Food-Lab/256324452909#%21/dtytell?ref=ts%22">Dave Tytell</a>!) and current employees.</p> <p><img alt="20100723-in-n-out-15-cooking.jpg" src="http://www.seriouseats.com/images/20100723-in-n-out-15-cooking.jpg" width="500" height="346" /></p> <p>The process is simple: Sear the patty on one side, and squirt some mustard on it as it sizzles. Flip the patty over so that the mustard cooks into the second side. </p> <p>The patties are covered with the cheese, then the caramelized onions are applied liberally to a single patty before topping it with the second, fusing all the elements together into a single cheesy, beefy, sweet, oniony, gooey, salty, oozy, crispy, meaty, savory, melty, delicious mess. <strong>American food don't get much better than this!</strong></p> <p><img alt="20100723-in-n-out-18-finished-hand.jpg" src="http://www.seriouseats.com/images/20100723-in-n-out-18-finished-hand.jpg" width="500" height="333" /></p> <p><strong>So there I had it</strong>: my first taste of an honest-to-goodness, scientifically re-constructed Animal Style Double-Double clone. Would it compare with the real thing? Honestly, I didn't care—<strong>it was that good</strong>******.</p> <p>Indeed, the only thing I can think of that would improve this burger is if it were available across the entire nation or—dare I say it?—the world. <stong>Don't you just love the internet?</stong></p> <p>Now about those <a href="http://aht.seriouseats.com/archives/2010/05/the-burger-lab-how-to-make-perfect-mcdonalds-style-french-fries.html">Animal Style fries</a>...</p> <p><small>* Reason #1 is the burger at <a href="http://aht.seriouseats.com/archives/2008/09/pie-n-burger-hamburgers-cheeseburgers-pasadena-california.html">Pie 'n Burger</a> in Pasadena</small></p> <p><small>** If anyone has ever wondered what's in the <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwsL0wzvtTZnz4ECHaJpm0zvT_QdiZXp2qQXD8atmHq0IzKI5YasjQ8hyphenhyphenVkjCmOPen-xW-tJQ2J6S23ArREMNLaOIc9wmqJnqXM4uQOfNkvYVqR46hJeBLGwtqzwAibUN9MnrBW9Mx2x7X/s640/PulpFictionCase.jpg">Pulp Fiction Briecase</a>, it's frozen In-N-Outs.</small></p> <p><small>*** Full Disclosure: I completely forgot 7th grade algebra, spent 30 minutes trying to figure this out, then gave up and emailed my really smart wife.</small></p> <p><small>**** Which I've calculated through ruthless efficiency and an almost fanatical devotion to the burger</small></p> <p><small>***** The same size as a <a href="http://www.shakeshack.com/">Shack Burger</a>, by the way. And a <a href="http://www.mcdonalds.com/us/en/food/full_menu/sandwiches/quarter_pounder_cheese.html">Quarter Pounder</a>, for that matter.</small><br /><small>****** Still, if anyone in CA feels like going on joining me for an In-N-Out run to do an actual side-by-side tasting next time I'm there, I'm game!</small></p> <p><strong>Continue here for a <a href="http://www.seriouseats.com/recipes/2010/07/in-n-outs-double-double-animal-style-burger-recipe.html"> Homemade In-n-Out Animal Style Double-Double »</a></strong></p> <p><small>Follow Kenji on <a href="http://www.facebook.com/pages/The-Food-Lab/256324452909">Facebook</a> or <a href="http://twitter.com/thefoodlab">Twitter</a>. <strong>About the author: </strong>After graduating from MIT, <a href="http://www.seriouseats.com/user/profile/GoodEaterKenji">J. Kenji Lopez-Alt</a> spent many years as a chef, recipe developer, writer, and editor in Boston. He now lives in New York with his wife, where he runs a private chef business, <a href="http://www.kacuisine.com/">KA Cuisine</a>, and runs the collaborative blog <a href="http://www.goodeater.org/">GoodEater.org</a> about sustainable food enjoyment. </small></p></div>HerbyNhttp://www.blogger.com/profile/12046653940210099947noreply@blogger.com1tag:blogger.com,1999:blog-6680939874528319542.post-37602900557624442662010-03-12T06:09:00.000-08:002010-03-12T06:19:08.119-08:00Top Ten Tips for Making a Better Burger<div><br /></div>Great burger making primer from the <a href="http://www.seriouseats.com/">Serious Eats</a> ancillary website: <a href="http://aht.seriouseats.com/">A Hamburger Today (AHT)</a>. A good thing to review if you want to improve the quality of your made-at-home burgers.<div><br /><div style="text-align: center;">****************************************</div><div><span class="Apple-style-span" style=" line-height: 18px; -webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; font-family:arial, sans-serif;font-size:13px;"><p style="margin-top: 1em; margin-right: 0px; margin-bottom: 3px; margin-left: 0px; "><a href="http://aht.seriouseats.com/archives/2010/03/the-burger-labs-top-ten-tips-for-better-burgers.html"><span class="Apple-style-span" style="font-size:large;">The Burger Lab's Top Ten Tips for Making Better Burgers</span></a></p><p style="color: rgb(85, 85, 85); margin-top: 9px; margin-right: 0px; margin-bottom: 3px; margin-left: 0px; line-height: 18px; font-family:Georgia, Helvetica, Arial, sans-serif;font-size:13px;"><span class="Apple-style-span" style="color: rgb(0, 0, 0); "><a href="http://aht.seriouseats.com/" target="_blank" style="color: rgb(87, 151, 176); ">From A Hamburger Today</a></span></p><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font-family: Georgia, Helvetica, Arial, sans-serif; line-height: 18px; font-size: 13px; color: rgb(0, 0, 0); "><p><small>It's time for another round of The Burger Lab. Got a suggestion for an upcoming topic? Email Kenji <a href="mailto:BurgerLab@gmail.com" target="_blank" style="color: rgb(87, 151, 176); ">here</a>, and he'll do his best to answer your queries in a future post. Become a fan of <a href="http://www.facebook.com/pages/The-Food-Lab/256324452909#/pages/The-Food-Lab/256324452909" target="_blank" style="color: rgb(87, 151, 176); ">The Food Lab on Facebook</a> for play-by-plays on future kitchen tests and recipe experiments.</small></p><p><img alt="20100312-burger-tips-composite.jpg" src="http://aht.seriouseats.com/images/20100312-burger-tips-composite.jpg" width="500" height="375" /></p><p>We're taking a break from hardcore testing at the Burger Lab and Food Lab for the next two weeks* but I thought I'd use the time to write something that a lot of folks have been asking me about: a basic handbook for taking your burgers to the next level.</p><p><small>*Full disclosure: my wife and I are in Spain backpacking, eating, drinking, and generally having a much better time than you are as you read this. Sorry.</small></p><p><strong>The tips I'm setting out here are ones that, with very few exceptions, apply universally to all hamburgers, regardless of style</strong>. Thus, one thing you will not find in this list is specific cooking instructions in terms of heat source, strength, and timing. As far as taking a formed patty from raw to cooked, there are no hard and fast rules that apply in every situation.</p><p>And without further ado, here are <strong>The Burger Lab's Top Ten Burger-Making Tips</strong>:</p><h4>1. Grind Your Own Beef</h4><p><img alt="20100312-grinding.jpg" src="http://aht.seriouseats.com/images/20100312-grinding.jpg" width="500" height="375" /></p><p>My nightly bit of action.</p><p><strong>Buying store-bought ground beef is a crap shoot.</strong> You're never quite sure when it was ground, what part of the cow it came from, or even how many different cows are in the package. Not to mention baddies like e.coli, freshness issues, rough handling, and tight shrink-wrap packaging that can lead to leaden patties.</p><p>If you've never ground beef yourself, the task may seem daunting at first, but take it from me: <strong>once you grind, you never rewind.</strong></p><p>A heavy-duty dedicated <a href="http://www.cooking.com/aff/adredir.asp?CCAID=CBSEPAPD1WEMG&Redir=%2Fproducts%2Fshprodde%2Easp%3FSKU%3D210314" target="_blank" style="color: rgb(87, 151, 176); ">electric meat grinder</a> is fantastic, but impractical unless you own a restaurant or hunt. I use the <a href="http://www.amazon.com/KitchenAid-FGA-Grinder-Attachment-Mixers/dp/B00004SGFH" target="_blank" style="color: rgb(87, 151, 176); ">KitchenAid attachment</a>—with good results—although even a decent <a href="http://www.cooking.com/aff/adredir.asp?CCAID=CBSEPAPD1BMMG&Redir=%2Fproducts%2Fshprodde%2Easp%3FSKU%3D714937" target="_blank" style="color: rgb(87, 151, 176); ">hand-cranked model</a> will deliver beef worlds better than store-bought.</p><p>Don't have either? You can use <a href="http://www.cooking.com/aff/adredir.asp?CCAID=CBSEPAPD1BSFP&Redir=%2Fproducts%2Fshprodde%2Easp%3FSKU%3D649966" target="_blank" style="color: rgb(87, 151, 176); ">food processor</a>. Just dice your meat into 1-inch chunks, spread them on a rimmed baking sheet, put them in the freezer for about 15 minutes until they're firm but not frozen, then working in 1/2-pound batches, pulse the meat to the desired grind size (about 10 to 12 one-second pulses).</p><p>Grind your own beef, and not only do you control everything from the <a href="http://aht.seriouseats.com/archives/2009/10/the-burger-lab-best-burger-blend-profiles-of-eight-cuts-of-beef.html" target="_blank" style="color: rgb(87, 151, 176); ">meat blend</a>, to the grind size, to the fat content, but even better, you get to tell people that you <em>grind your own beef</em>.</p><p><strong>Instant street cred.</strong></p><h4>2. Keep Everything Really Cold</h4><p>Until your burgers are fully formed, heat is their mortal enemy. Warm fat is soft and pliable, and tends to stick to your hands and work surfaces. And if that fat's on your hands, then it ain't in the burger.</p><p>When grinding your own meat (and I certainly hope you are), make sure that everything—the feed shaft, the grinding blades, the plate, and the meat—is <em>well</em> chilled to avoid fat smearage. I keep my meat grinder stored in the freezer so I'm ready to grind at moment's notice. <a href="http://lafrieda.com/" target="_blank" style="color: rgb(87, 151, 176); ">Pat La Frieda</a> has yet to make an accidental delivery to my door, but when he does, <em>I'll be ready for him</em>.</p><h4>3. Weigh and Size Your Patties</h4><p><img alt="20100312-weigh.jpg" src="http://aht.seriouseats.com/images/20100312-weigh.jpg" width="250" height="333" />Weighing your meat as you divide it and measuring your patties as you form them will ensure that all your burgers will be uniform in shape and size, which in turn will guarantee that they all cook at the same rate. A <a href="http://www.cooking.com/aff/adredir.asp?CCAID=CBSEPAPD1SAQS&Redir=%2Fproducts%2Fshprodde%2Easp%3FSKU%3D301916" target="_blank" style="color: rgb(87, 151, 176); ">scale</a> and a good eye are all you need (though the truly OCD like myself will want a ruler as well).</p><p><strong>Bonus tip</strong>: if you're into big, fat patties (we're talking 6 ounces or more), you must have experienced the dreaded "meatball syndrome" at some point. You know—when your patty bulges as it cooks, turning it into an impossible to eat football-shaped blob? Form your patties with a slight dimple in the center, and they'll maintain their shapely disk-form as they cook.</p><h4>4. Use a Thermometer</h4><p><img alt="20100312-thermometer.jpg" src="http://aht.seriouseats.com/images/20100312-thermometer.jpg" width="500" height="375" /></p><p>A burger starting to edge up on medium-rare.</p><p>Sure, you can be all macho and try and gauge a burger's doneness by poking at it with your finger (if you can do that with 100% accuracy, you are a far better cook than I), or you can suck it up and buy yourself a good instant read thermometer.</p><p>The <a href="http://www.thermoworks.com/products/thermapen/splashproof_thermapen.html" target="_blank" style="color: rgb(87, 151, 176); ">Splash-Proof Super-Fast Thermapen by Thermoworks</a> ($96) is the cadillac of thermometers and will tell you in three seconds or less whether your créme Anglaise is going to thicken or if your oil is hot enough for your fries. But even an <a href="http://www.cooking.com/aff/adredir.asp?CCAID=CBSEPAPD1CDNT&Redir=%2Fproducts%2Fshprodde%2Easp%3FSKU%3D193849" target="_blank" style="color: rgb(87, 151, 176); ">inexpensive one</a> ($16.95) will do the job in a pinch, albeit slightly slower.</p><p>With really large burgers (8 ounces or more), some carryover cooking may occur, so pull them off a few degrees before optimum, and give them some time to rest. I aim for a medium-rare 130°F, but I understand that inexplicably, not everybody prefers optimizing juiciness and beefiness in their burgers.</p><p>Here's a rough temperature guide:</p><ul><li style="margin-left: 15px; ">120°F and below for rare (red/raw in the center)</li><li style="margin-left: 15px; ">130°F for medium-rare (pink and warm)</li><li style="margin-left: 15px; ">140°F for medium (totally pink, starting to dry out)</li><li style="margin-left: 15px; ">150°F for medium-well (grayish pink, significantly drier)</li><li style="margin-left: 15px; ">160°F and above for well done (completely gray, very little moisture)</li></ul><h4>5. Season Liberally</h4><p><img alt="20100312-season.jpg" src="http://aht.seriouseats.com/images/20100312-season.jpg" width="500" height="333" /></p><p>This is what a well-seasoned patty looks like.</p><p>No matter how carefully you select your meat blend, without salt and pepper, you're better off dining with the King or the Clown, who, despite their significant shortcomings, at least understand the benefit of a little sodium chloride.<strong>Freshly ground black pepper from whole peppercorns is a must</strong>—it's far more flavorful than the insipid pre-ground powder.</p><p>Whatever people say, kosher salt is not more or less salty by volume than table salt. I like to use it because its large crystals are easy to pick up with your fingers. Take a large pinch of kosher salt and hold it at least eight inches above the patties as you sprinkle to ensure even coverage.</p><p>And to all you New Yorkers: <strong>don't let the damn city <a href="http://cityroom.blogs.nytimes.com/2010/03/10/pass-the-salt-ban/" target="_blank" style="color: rgb(87, 151, 176); ">tell you how your food should taste</a>.</strong> Season your burgers as liberally as you'd like. You can eat a salad tomorrow.</p><h4>6. Do Not Salt Beef Until Patties Are Formed</h4><p><img alt="20100312-salting beef.jpg" src="http://aht.seriouseats.com/images/20100312-salting%20beef.jpg" width="500" height="167" /></p><p>A salted vs. unsalted patty.</p><p>I repeat: <strong>do not</strong> salt your beef until the patties are formed. Salt will dissolve muscle proteins, which subsequently cross-link, turning your burgers from moist and tender to sausage-like and springy. <strong>The effect is dramatic</strong>. Need proof? <a href="http://aht.seriouseats.com/archives/2009/12/the-burger-lab-salting-ground-beef.html" target="_blank" style="color: rgb(87, 151, 176); ">See it here</a>.</p><p>The best time to season your burgers is within minutes of the time their gonna hit the grill or griddle. Salt starts affecting meat—dissolving proteins, drawing out moisture—the moment it comes in contact with it, adversely affecting the exterior texture of your patties. And that's not a good thing.</p><h4>7. Flip Your Burger as Often as You'd Like</h4><p><img alt="20100312-flipping.jpg" src="http://aht.seriouseats.com/images/20100312-flipping.jpg" width="500" height="254" /></p><p>An oft-flipped burger cooks more evenly.</p><p>How many times have you read that you should only flip your burgers once while they are cooking? Well <strong>forget about it!</strong> We <a href="http://aht.seriouseats.com/archives/2010/02/the-burger-lab-how-many-times-should-you-flip-a-burger-while-cooking.html" target="_blank" style="color: rgb(87, 151, 176); ">recently proved</a> that the <strong>nervous flippers are actually right</strong>. Flipping your burger repeatedly (as often as once every 15 seconds) encourages <strong>faster, more even internal cooking</strong>, shaving off as much as 1/3 of your grill time.</p><p>In the end, the difference is not particularly great, so there's no need to go crazy. Who wants to—or can—flip a grillful of burgers constantly? But next time you come across one of those backyard grill-nazis (you know the type) who absolutely <em><strong>insists that one flip is the way to go, just smile, nod, and let him cook the way he wants to.<strong>Rule one of grilling is never question the guy with the spatula</strong>.</strong></em></p><p>But do make sure to quietly revel in your superior knowledge and maybe make fun of him behind his back.</p><h4>8. Don't Futz With Your Meat</h4><p>Despite outward appearances, ground meat is not dead. <strong>From the moment you lay your hands on it, it is changing dynamically, reacting to every knead, every sprinkle of salt, and every change in temperature.</strong> <span>Working the meat unduly will cause proteins to cross-link with each other</span> like tiny strips of velcro, making your finished burgers denser and tighter with every manhandling of the grind.</p><p>For the most tender burgers, grind your meat fresh, and form your patties as tenderly as possible. For griddled patties with superior nooks and crannies for cheese-catching, I sometimes like to grind my meat directly onto a sheet tray and gently coax it into patties without ever picking it up until just before I cook it. <strong>Superb</strong>.</p><p><strong>There's a corollary point here</strong>: adding junk like onions, herbs, eggs, breadcrumbs, <strong><em>anything</em></strong> to your ground meat not only forces your to over-handle the mix, but it instantly relegates your burgers into the "meatloaf sandwich" category. If you absolutely <em>must</em> add junk to your burgers—and with a good, well-selected meat blend, there's really no need to—mix it with the cubes of beef <em>prior</em> to grinding (but don't add the salt yet!), so that it can be evenly distributed without the need to overwork the beef afterward.</p><h4>9. Choose Your Bun Wisely</h4><p><img alt="20100312-potato-roll.jpg" src="http://aht.seriouseats.com/images/20100312-potato-roll.jpg" width="500" height="333" /></p><p>A grilled Martin's Potato Roll.</p><p>Buns come in all shapes, sizes, densities, and flavors. Make sure you've got the right one for the job at hand.</p><p><strong>For smaller, thinner patties,</strong> like a good <a href="http://aht.seriouseats.com/archives/2009/10/the-burger-lab-the-fake-shack-how-to-make-shake-shack-burger.html" target="_blank" style="color: rgb(87, 151, 176); ">Shake Shack</a>-style griddled burger or small <a style="color: rgb(87, 151, 176); ">Northern Jersey-style sliders</a>, soft, sturdy, and slightly sweet <a href="http://www.potatoroll.com/" target="_blank" style="color: rgb(87, 151, 176); ">Martin's Potato Rolls</a> set the benchmark, although any soft, squishy, standard-issue supermarket bun will do.</p><p>A bigger, pub-style burger can overwhelm a soft bun with juices, soaking through and dissolving the base before the burger even hits your table. Toasting the bun can mitigate some of these effects, but for the most part, you're better off selecting a sturdier roll, or if you've got one nearby, a custom burger bun from an artisan bakery. Brioche has its adherents, but I prefer my buns to be a little more bland, so as not to compete with the flavor of the beef.</p><p>Do avoid anything with an overly chewy crumb or a tough crust, unless you want your burger to suffer from the dreaded <a href="http://aht.seriouseats.com/archives/2007/04/stand_the_etymology_of_burger_backslider.html" target="_blank" style="color: rgb(87, 151, 176); ">backslide</a>.</p><h4>10. Don't Let Anyone Tell You What to Put on It</h4><p><img alt="20100312-toppings.jpg" src="http://aht.seriouseats.com/images/20100312-toppings.jpg" width="500" height="283" /></p><p>A standard selection of <a href="http://aht.seriouseats.com/archives/2009/10/the-burger-lab-the-fake-shack-how-to-make-shake-shack-burger.html" target="_blank" style="color: rgb(87, 151, 176); ">Fake Shack</a> ingredients.</p><p>I like American cheese, raw yellow onions, pickles, special sauce when applicable (mayo when not), and tomatoes, but only when they are very very good. My wife likes American cheese, grilled onions, and a ketchup/mayo blend.</p><p>Am I right? Of course I am.</p><p>Is she right? Well, of course she is.**</p><p><small>**At least this time.</small></p><p>The point is, don't let anyone tell you what should and shouldn't go on your burger. If you want to go commando, do it with gusto. Do you like pecorino, pimentos, and peanut butter on your patties? Yes? Well, <strong>pile it on</strong>.</p><p>Then get your head checked. Really.</p><p><img alt="20091231--Burger_Of_The_Year_Autopsy.jpg" src="http://aht.seriouseats.com/images/20091231--Burger_Of_The_Year_Autopsy.jpg" width="500" height="334" /></p><p>The 2009 <a href="http://aht.seriouseats.com/archives/2010/01/the-burger-labs-first-annual-burger-outstanding-of-the-year-the-booty.html" target="_blank" style="color: rgb(87, 151, 176); ">Burger of The Year</a>.</p><p>Obviously, this is only the tip of the iceberg. Burgers are an endlessly fascinating subject, and there's always more to learn. At least I hope so, if only for my column's sake.</p><p><small><strong>About the author: </strong>After graduating from MIT, <a href="http://www.seriouseats.com/user/profile/GoodEaterKenji" target="_blank" style="color: rgb(87, 151, 176); ">J. Kenji Lopez-Alt</a> spent many years as a chef, recipe developer, writer, and editor in Boston. He now lives in New York with his wife, where he runs a private chef business, <a href="http://www.kacuisine.com/" target="_blank" style="color: rgb(87, 151, 176); ">KA Cuisine</a>, and co-writes the blog <a href="http://www.goodeater.org/" target="_blank" style="color: rgb(87, 151, 176); ">GoodEater.org about sustainable food enjoyment</a>.<br /></small></p></div></span></div></div>HerbyNhttp://www.blogger.com/profile/12046653940210099947noreply@blogger.com0tag:blogger.com,1999:blog-6680939874528319542.post-51663221053699582632009-12-29T07:01:00.001-08:002009-12-29T07:31:50.584-08:00Recipe: Spaghetti d’Arvier via "Local Lemons"now how smashingly delicious does this look? this "re-posted" blog entry is from one of my new favorite food blogs called "<a href="http://locallemons.com/">Local Lemons</a>". the blogger, <a href="http://locallemons.com/about">Allison Arevalo</a>, is a brooklyn transplant to the bay area and she does a great job of sharing her love of food, cooking and local sourcing of ingredients. you should really check out her blog.<div><br /></div><div>regarding this recipe... i personally believe (even and an admitted degenerate carnivore) that mushrooms may be the most underrated and underused ingredient in cooking. they just pack such a flavor punch.... i both loved the ingredients and also the "story" behind how she came to find this dish. check it out....</div><div><br /></div><div>One suggested change: I think that when i give this dish a try I may substitute arugula or "rocket" for parsley to see if it gives the dish a bit more bite and flavor complexity... if it's turns out to be "too much", then i'll go back to the parsley. also, if the sourcing of the "porchini spaghetti" is difficult, i'm sure this recipe would still taste great with regular fresh or homemade spaghetti. thoughts?</div><div>********************************************************************</div><div><span class="Apple-style-span" style=" color: rgb(122, 122, 122); font-family:Verdana, sans-serif;font-size:10px;"><div class="headline_area" style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 2em; margin-left: 0px; "><h1 class="entry-title" style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font-weight: normal; line-height: 1.364em; text-align: center; font-size:2.2em;"><span class="Apple-style-span" style="color:#9999FF;">Spaghetti d’Arvier</span></h1></div><div class="format_text entry-content" style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font-size: 1.3em; line-height: 1.538em; "><div style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: center; "><a onclick="javascript:pageTracker._trackPageview('/outgoing/www.locallemons.com/.a/6a0112790a3c9028a401127939816428a4-pi');" href="http://www.locallemons.com/.a/6a0112790a3c9028a401127939816428a4-pi" style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-decoration: underline; color: rgb(108, 142, 51); display: inline; "><img class="at-xid-6a0112790a3c9028a401127939816428a4 image-full " title="Pastadearvier" src="http://www.locallemons.typepad.com/.a/6a0112790a3c9028a401127939816428a4-800wi" border="0" alt="Pastadearvier" style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; border-top-style: none; border-right-style: none; border-bottom-style: none; border-left-style: none; border-width: initial; border-color: initial; border-top-width: 0pt; border-right-width: 0pt; border-bottom-width: 0pt; border-left-width: 0pt; border-color: initial; width: 467px; height: 350px; " /></a><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 1.538em; margin-left: 0px; "></p><div style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: left; ">Without thinking too long, can you recall the best meal of your life? I know it’s a tough question, but I am lucky enough to remember every minute detail of the most amazing food I have ever tasted.<p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 1.538em; margin-left: 0px; "></p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 1.538em; margin-left: 0px; ">The meal was at Cafe Du Bourg, in the small town of Arvier located in the Valle d’Aosta in northern Italy. This town has two restaurants, and is known for their local red wine, Enfer d’Arvier. This particular region of Italy churns out magnificent dairy products, and this is because the fresh water that rolls down from Mont Blanc feeds the grass, which in turn feeds the happy cows.</p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 1.538em; margin-left: 0px; ">As for the meal, it included fresh cheese, two homemade pasta dishes, and a steak I still drool over. When the waiter asked us how we liked the food, Alejandro responded, “The chef is truly an artist!” To that, the waiter replied, “La chef? Es la mia mama!” From there, to say they treated us as family would be an understatement – it was the Italian experience you only dream about.</p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 1.538em; margin-left: 0px; ">This dish is my adaptation of my favorite part of the night, spaghetti with wild mushrooms, tomato and fontina cheese. I bought homemade porcini spaghetti from the farmers’ market, and found fontina from Aosta at my local Italian shop. If you spot this cheese at your market, pick it up! It is earthy, creamy and nothing like fontina from elsewhere.</p></div></div><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 1.538em; margin-left: 0px; "><span id="more-35" style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; "></span></p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 1.538em; margin-left: 0px; "><span style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-decoration: underline; "><strong style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; ">Ingredients for Spaghetti d’Arvier</strong></span><br />1 lb fresh porcini spaghetti<br />4 types of wild mushrooms, chopped – I used black trumpet, hedgehog, yellowfoot and organic button<br />4 ripe tomatoes, seeded, cored and chopped<br />3 egg yolks<br />1/2 cup fontina d’aosta, finely grated<br />Handful of parsely, finely chopped<br />About 3 tbsp high-quality fresh butter<br />Extra-Virgin olive oil</p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 1.538em; margin-left: 0px; "><span style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-decoration: underline; "><strong style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; ">First Phase:</strong></span><br />Set a big pot of salted water to boil</p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 1.538em; margin-left: 0px; ">Heat up a large saute pan, add 1 tbsp butter and 1 tbsp olive oil.<br />Saute button mushrooms on high heat for 5 min. Remove the mushrooms from the pan and set aside.</p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 1.538em; margin-left: 0px; ">Add one more tbsp. butter, and the rest of the mushrooms. Saute for 5 min.</p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 1.538em; margin-left: 0px; ">Add the chopped tomatoes and the last of the butter. After 2 min, throw the button mushrooms back in the pan, and turn the heat to low.</p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 1.538em; margin-left: 0px; ">Add the parsley, salt and ground pepper – stir. Turn off the heat.</p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 1.538em; margin-left: 0px; "><span style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-decoration: underline; "><strong style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; ">Second Phase:<br /></strong></span>Put the spaghetti in the boiling water for no more than 4 minutes. Reserve 1 cup of pasta water before draining.</p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 1.538em; margin-left: 0px; ">Meanwhile, combine the egg yolks and the fontina cheese and sitr together.</p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 1.538em; margin-left: 0px; ">When pasta is done, add it to the saute pan with the mushrooms and tomatoes. Add the reserved water and the yolk/cheese mixture – stir quickly. Sauce should now be nice and thick.</p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 1.538em; margin-left: 0px; ">This recipe is my contribution to Festa Italian at<a onclick="javascript:pageTracker._trackPageview('/outgoing/findingladolcevita.blogspot.com/2009/02/welcome-to-our-2nd-annual-festa.html');" href="http://findingladolcevita.blogspot.com/2009/02/welcome-to-our-2nd-annual-festa.html" style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-decoration: underline; color: rgb(108, 142, 51); "> </a><a onclick="javascript:pageTracker._trackPageview('/outgoing/findingladolcevita.blogspot.com/2009/02/welcome-to-our-2nd-annual-festa.html');" href="http://findingladolcevita.blogspot.com/2009/02/welcome-to-our-2nd-annual-festa.html" style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-decoration: underline; color: rgb(108, 142, 51); ">Finding La Dolce Vita</a><span style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font-family:Arial;"> </span>and <a href="http://prouditaliancook.blogspot.com/">Proud Italian Cook</a>.</p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 1.538em; margin-left: 0px; "><a onclick="javascript:pageTracker._trackPageview('/outgoing/www.locallemons.com/.a/6a0112790a3c9028a4011279398fb128a4-pi');" href="http://www.locallemons.com/.a/6a0112790a3c9028a4011279398fb128a4-pi" style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-decoration: underline; color: rgb(108, 142, 51); float: left; "><img class="at-xid-6a0112790a3c9028a4011279398fb128a4 " title="Pastadearvier2" src="http://www.locallemons.typepad.com/.a/6a0112790a3c9028a4011279398fb128a4-800wi" border="0" alt="Pastadearvier2" style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 3px; margin-right: 3px; margin-bottom: 3px; margin-left: 3px; border-top-style: none; border-right-style: none; border-bottom-style: none; border-left-style: none; border-width: initial; border-color: initial; border-top-width: 0pt; border-right-width: 0pt; border-bottom-width: 0pt; border-left-width: 0pt; border-color: initial; width: 185px; height: 248px; " /></a><span style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-decoration: underline; "><strong style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; ">Tips and Changes:</strong></span></p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 1.538em; margin-left: 0px; ">- Farm fresh, organic butter is key for this dish.<br />- Be sure to stir quickly after you add the yolks so the eggs don’t cook and set.<br />- I cook the button mushrooms first because their texture is different from the others. If your mushrooms vary in size and texture, I suggest you don’t skip that step.<br />- Fontina cheese is strong. I may use less next time.</p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 1.538em; margin-left: 0px; "><span style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-decoration: underline; "><strong style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; ">Where I shopped:<br /></strong></span>Fontina Cheese: <a onclick="javascript:pageTracker._trackPageview('/outgoing/rockridgemarkethall.com/index.php?option=com_content&task=view&id=37&Itemid=167');" href="http://rockridgemarkethall.com/index.php?option=com_content&task=view&id=37&Itemid=167" style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-decoration: underline; color: rgb(108, 142, 51); ">The Pasta Shop</a> on College Ave. in Rockridge.<br />Wild Mushrooms: <a onclick="javascript:pageTracker._trackPageview('/outgoing/berkeleybowl.com');" href="http://berkeleybowl.com/" style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-decoration: underline; color: rgb(108, 142, 51); ">The Berkeley Bowl</a> on Shattuck Ave.<br />Porcini Pasta: <a onclick="javascript:pageTracker._trackPageview('/outgoing/phoenixpasta.com/');" href="http://phoenixpasta.com/" style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-decoration: underline; color: rgb(108, 142, 51); ">The Phoenix Pastificio</a>, Berkeley Farmers’ Market</p></div></span></div>HerbyNhttp://www.blogger.com/profile/12046653940210099947noreply@blogger.com0tag:blogger.com,1999:blog-6680939874528319542.post-80748267771538207482009-12-21T09:04:00.000-08:002009-12-26T11:48:06.118-08:00The Food Lab: How to Cook a Perfect Prime Ribi will be using this as a "primer" (pun intended) for this year's Christmas dinner... looks good! I found this on the "<a href="http://www.seriouseats.com/">Serious Eats</a>" website. Anyone that has followed this blog knows I'm a fan... check it out.<div>************************************</div><div><span class="Apple-style-span" style=" ;font-family:'Times New Roman';"><div class="individualPost" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; font-size: 13px; font-family: Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif'; vertical-align: baseline; color: rgb(63, 63, 63); line-height: 18px; "><h3 style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: -1px; padding-top: 0px; padding-right: 0px; padding-bottom: 3px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: normal; font-style: inherit; font-size: 23px; font-family: Georgia, Times, 'Times New Roman', serif; vertical-align: baseline; color: rgb(44, 44, 44); line-height: 25px; "><a href="http://www.seriouseats.com/2009/12/the-food-lab-how-to-cook-roast-a-perfect-prime-rib.html?utm_source=Serious+Eats+Weekly+Newsletter&utm_campaign=e962e8298c-Serious_Eats_Weekly_Newsletter_December_21_2009&utm_medium=email">The Food Lab: How to Cook a Perfect Prime Rib</a></h3><p class="byline" style="margin-top: 0px; margin-right: 0px; margin-bottom: -5px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 8px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; vertical-align: baseline; border-style: initial; border- line-height: 14px; font-family:Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif';font-size:11px;color:initial;"><span class="Apple-style-span" style="color:#9999FF;">Posted by </span><a href="http://www.seriouseats.com/user/profile/GoodEaterKenji" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; font-size: 11px; font-family: inherit; vertical-align: baseline; text-decoration: none; "><span class="Apple-style-span" style="color:#9999FF;">J. Kenji Lopez-Alt</span></a><span class="Apple-style-span" style="color:#9999FF;">, December 18, 2009 at 7:30 AM</span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 8px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline- font-weight: inherit; font-style: inherit; vertical-align: baseline; border-style: initial; border- line-height: 18px; font-family:Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif';font-size:13px;color:initial;"><small style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline- font-weight: inherit; font-style: inherit; vertical-align: baseline; line-height: 14px; font-family:inherit;font-size:11px;color:initial;"><span class="Apple-style-span" style="color:#9999FF;">It's time for another round of </span><a href="http://www.seriouseats.com/tags/The%20Food%20Lab" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; font-size: 11px; font-family: inherit; vertical-align: baseline; text-decoration: none; "><span class="Apple-style-span" style="color:#9999FF;">The Food Lab.</span></a><span class="Apple-style-span" style="color:#9999FF;"> Got a suggestion for an upcoming topic? Email Kenji </span><a href="mailto:BurgerLab@gmail.com" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline- font-weight: inherit; font-style: inherit; vertical-align: baseline; text-decoration: none; font-family:inherit;font-size:11px;color:initial;"><span class="Apple-style-span" style="color:#9999FF;">here</span></a><span class="Apple-style-span" style="color:#9999FF;">, and he'll do his best to answer your queries in a future post.</span></small></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 8px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline- font-weight: inherit; font-style: inherit; vertical-align: baseline; border-style: initial; border- line-height: 18px; font-family:Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif';font-size:13px;color:initial;"><small style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline- font-weight: inherit; font-style: inherit; vertical-align: baseline; line-height: 14px; font-family:inherit;font-size:11px;color:initial;"><span class="Apple-style-span" style="color:#9999FF;"><span class="Apple-style-span" style="color: rgb(63, 63, 63); line-height: 18px; font-size:13px;"></span></span></small></p><small style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline- font-weight: inherit; font-style: inherit; vertical-align: baseline; line-height: 14px; font-family:inherit;font-size:11px;color:initial;"><span class="Apple-style-span" style="color:#9999FF;"><h3 style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: -1px; padding-top: 0px; padding-right: 0px; padding-bottom: 3px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: normal; font-style: inherit; font-size: 23px; font-family: Georgia, Times, 'Times New Roman', serif; vertical-align: baseline; line-height: 25px; ">Perfect Prime Rib</h3><p class="byline" style="margin-top: 0px; margin-right: 0px; margin-bottom: -5px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 8px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; font-size: 11px; font-family: Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif'; vertical-align: baseline; border-style: initial; border-color: initial; line-height: 14px; ">Posted by <a href="http://www.seriouseats.com/user/profile/GoodEaterKenji" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; font-size: 11px; font-family: inherit; vertical-align: baseline; text-decoration: none; "><span class="Apple-style-span" style="color:#9999FF;">J. Kenji Lopez-Alt</span></a>, December 18, 2009 at 7:15 AM</p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 8px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; font-size: 13px; font-family: Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif'; vertical-align: baseline; border-style: initial; border-color: initial; line-height: 18px; "><small style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; font-size: 11px; font-family: inherit; vertical-align: baseline; line-height: 14px; "><strong style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: bold; font-style: inherit; font-size: 11px; font-family: inherit; vertical-align: baseline; ">Note:</strong> Want to read about the development of this recipe? <a href="http://www.seriouseats.com/2009/12/the-food-lab-how-to-cook-roast-a-perfect-prime-rib.html" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; font-size: 11px; font-family: inherit; vertical-align: baseline; text-decoration: none; "><span class="Apple-style-span" style="color:#9999FF;">Check it out here.</span></a></small></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 8px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; font-size: 13px; font-family: Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif'; vertical-align: baseline; border-style: initial; border-color: initial; line-height: 18px; "><em style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: italic; font-size: 13px; font-family: inherit; vertical-align: baseline; ">- Serves 3 to 12, depending on size of roast -</em></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 8px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; font-size: 13px; font-family: Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif'; vertical-align: baseline; border-style: initial; border-color: initial; line-height: 18px; ">This recipe works for prime rib roasts any size from 2 ribs to 6 ribs. Plan on 1 pound of bone-in roast per guest (each rib adds 1.5 to 2 pounds to the roast). For best results, use a dry-aged, prime grade or grass-fed roast.</p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 8px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; font-size: 13px; font-family: Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif'; vertical-align: baseline; border-style: initial; border-color: initial; line-height: 18px; ">To further improve the crust, allow it to air-dry, uncovered in the refrigerator on a rack overnight before roasting. Seasoning with salt up to a day in advance will help the seasoning penetrate the meat more deeply. If timing goes off and your roast is ready long before your guests are, the roast can be re-heated by placing in a 200°F oven for 45 minutes before continuing with step 2.</p><h5 style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 2px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: bold; font-style: inherit; font-size: 13px; font-family: Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif'; vertical-align: baseline; line-height: 15px; ">Ingredients</h5><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 8px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; font-size: 13px; font-family: Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif'; vertical-align: baseline; border-style: initial; border-color: initial; line-height: 18px; ">1 standing rib roast (prime rib), 3-12 pounds (see note above)<br />Kosher salt<br />Freshly ground black pepper</p><h5 style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 2px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: bold; font-style: inherit; font-size: 13px; font-family: Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif'; vertical-align: baseline; line-height: 15px; ">Procedure</h5><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 8px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; font-size: 13px; font-family: Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif'; vertical-align: baseline; border-style: initial; border-color: initial; line-height: 18px; "><strong style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: bold; font-style: inherit; font-size: 13px; font-family: inherit; vertical-align: baseline; ">1.</strong> Preheat oven to lowest possible temperature setting, 150°F or greater (some ovens can't hold a temperature below 200°F). Season roast generously with kosher salt and fresh ground black pepper. Place roast, with fat cap up, on v-rack set in large roasting pan. Place in oven and cook until center of roast registers 120°F on an instant-read thermometer for medium-rare, or 135°F for medium. In a 150°F oven, this will take around 5 1/2 to 6 1/2 hours. In a 200°F oven, this will take 3 1/2 to 4 hours.</p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 8px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; font-size: 13px; font-family: Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif'; vertical-align: baseline; border-style: initial; border-color: initial; line-height: 18px; "><strong style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: bold; font-style: inherit; font-size: 13px; font-family: inherit; vertical-align: baseline; ">2.</strong> Remove roast from oven and tent tightly with aluminum foil. Place in a warm spot in the kitchen and allow to rest for at least 30 minutes, and up to an hour and a half. Meanwhile, preheat oven to highest possible temperature setting (500°F to 550°F)</p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 8px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; font-size: 13px; font-family: Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif'; vertical-align: baseline; border-style: initial; border-color: initial; line-height: 18px; "><strong style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: bold; font-style: inherit; font-size: 13px; font-family: inherit; vertical-align: baseline; ">3.</strong> 10 minutes before guests are ready to be served, remove foil, and place roast back in hot oven and cook until well-browned and crisp on the exterior, 6-10 minutes. Remove from oven, carve, and serve immediately.</p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 8px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; font-size: 13px; font-family: Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif'; vertical-align: baseline; border-style: initial; border-color: initial; line-height: 18px; ">Commentary:</p></span></small><p></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 8px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline- font-weight: inherit; font-style: inherit; vertical-align: baseline; border-style: initial; border- line-height: 18px; font-family:Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif';font-size:13px;color:initial;"><span class="Apple-style-span" style="color:#9999FF;"><img alt="20091218-rib-roast-opener.jpg" src="http://www.seriouseats.com/images/20091218-rib-roast-opener.jpg" width="500" height="333" style="margin-top: 3px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; font-size: 13px; font-family: inherit; vertical-align: baseline; " /></span></p><p class="caption" style="margin-top: -4px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 8px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: italic; vertical-align: baseline; border-style: initial; border- line-height: 14px; font-family:Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif';font-size:11px;color:initial;"><span class="Apple-style-span" style="color:#9999FF;">[Photographs: J. Kenji Lopez-Alt]</span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 8px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline- font-weight: inherit; font-style: inherit; vertical-align: baseline; border-style: initial; border- line-height: 18px; font-family:Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif';font-size:13px;color:initial;"><span class="Apple-style-span" style="color:#9999FF;"><br /><img alt="20091218-rib-roast01.jpg" src="http://www.seriouseats.com/images/20091218-rib-roast01.jpg" width="500" height="334" style="margin-top: 3px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; font-size: 13px; font-family: inherit; vertical-align: baseline; " />This is a four-pound joint of </span><strong style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border- outline-width: 0px; outline-style: initial; outline- font-weight: bold; font-style: inherit; vertical-align: baseline; font-family:inherit;font-size:13px;color:initial;"><span class="Apple-style-span" style="color:#9999FF;">well-marbled prime beef rib</span></strong><span class="Apple-style-span" style="color:#9999FF;">—it is not cheap. And while my friends provide me with as many mental and philosophical riches as a man could ask for, and my wife supplies an adequate amount of emotional wealth, being a humble food writer, dollars and cents are not something I part with lightly.</span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 8px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline- font-weight: inherit; font-style: inherit; vertical-align: baseline; border-style: initial; border- line-height: 18px; font-family:Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif';font-size:13px;color:initial;"><span class="Apple-style-span" style="color:#9999FF;">As such, when I buy a quality piece of beef—and honestly, does beef get any better than prime rib?—</span><strong style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border- outline-width: 0px; outline-style: initial; outline- font-weight: bold; font-style: inherit; vertical-align: baseline; font-family:inherit;font-size:13px;color:initial;"><span class="Apple-style-span" style="color:#9999FF;">I have a great impetus not to mess it up,</span></strong><span class="Apple-style-span" style="color:#9999FF;"> as do, I imagine, most of you.</span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 8px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline- font-weight: inherit; font-style: inherit; vertical-align: baseline; border-style: initial; border- line-height: 18px; font-family:Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif';font-size:13px;color:initial;"><span class="Apple-style-span" style="color:#9999FF;">So this week, at the </span><a href="http://www.seriouseats.com/tags/the%20food%20lab" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; font-size: 13px; font-family: inherit; vertical-align: baseline; text-decoration: none; "><span class="Apple-style-span" style="color:#9999FF;">Food Lab,</span></a><span class="Apple-style-span" style="color:#9999FF;"> I've decided to get through a lifetime's worth of messings-up so that in the future I (and hopefully you too!) will never again serve anything but a perfectly cooked roast.</span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 8px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline- font-weight: inherit; font-style: inherit; vertical-align: baseline; border-style: initial; border- line-height: 18px; font-family:Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif';font-size:13px;color:initial;"><strong style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline- font-weight: bold; font-style: inherit; vertical-align: baseline; font-family:inherit;font-size:13px;color:initial;"><span class="Apple-style-span" style="color:#9999FF;">So what exactly is a Perfect Prime Rib anyway?</span></strong><span class="Apple-style-span" style="color:#9999FF;"> Whether you buy prime or select, fresh or dry-aged, corn-stuffed or grass-fed, if you don't cook it right, it ain't going to be good. Here is my definition or perfection, in three commandments:<br /></span></p><ul style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 20px; padding-top: 2px; padding-right: 0px; padding-bottom: 7px; padding-left: 10px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline- font-weight: inherit; font-style: inherit; vertical-align: baseline; font-family:inherit;font-size:13px;color:initial;"><strong style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline- font-weight: bold; font-style: inherit; vertical-align: baseline; font-family:inherit;font-size:13px;color:initial;"><span class="Apple-style-span" style="color:#9999FF;">Commandment I:</span></strong><span class="Apple-style-span" style="color:#9999FF;"> The Perfect Prime Rib must have a deep brown, crisp, crackly, salty crust on its exterior.<br /></span><strong style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline- font-weight: bold; font-style: inherit; vertical-align: baseline; font-family:inherit;font-size:13px;color:initial;"><span class="Apple-style-span" style="color:#9999FF;">Commandment II:</span></strong><span class="Apple-style-span" style="color:#9999FF;"> In the Perfect Prime Rib, the gradient at the interface between the brown crust and the perfectly medium-rare interior must be absolutely minimized (as in, I don't want a layer of overcooked meat around the edges).<br /></span><strong style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline- font-weight: bold; font-style: inherit; vertical-align: baseline; font-family:inherit;font-size:13px;color:initial;"><span class="Apple-style-span" style="color:#9999FF;">Commandment III:</span></strong><span class="Apple-style-span" style="color:#9999FF;"> The Perfect Prime Rib must retain as many juices as possible.<br /></span><small style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline- font-weight: inherit; font-style: inherit; vertical-align: baseline; line-height: 14px; font-family:inherit;font-size:11px;color:initial;"><strong style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline- font-weight: bold; font-style: inherit; vertical-align: baseline; font-family:inherit;font-size:11px;color:initial;"><span class="Apple-style-span" style="color:#9999FF;">Sub-Commandment i:</span></strong><span class="Apple-style-span" style="color:#9999FF;"> The Perfect Prime Rib must be cookable without the use of heavy or specialized equipment, including propane or oxy-acetylene torches, sous-vide machines, or C-vap ovens.</span></small></ul><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 8px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline- font-weight: inherit; font-style: inherit; vertical-align: baseline; border-style: initial; border- line-height: 18px; font-family:Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif';font-size:13px;color:initial;"></p><span class="Apple-style-span" style="color:#9999FF;"><a name="continued" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; font-size: 13px; font-family: inherit; vertical-align: baseline; "></a></span><h4 style="margin-top: 10px; margin-right: 0px; margin-bottom: 10px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline- font-weight: normal; font-style: inherit; vertical-align: baseline; line-height: 22px; text-transform: none; font-family:Georgia, Times, 'Times New Roman', serif;font-size:20px;color:initial;"><span class="Apple-style-span" style="color:#9999FF;">Highs and Lows</span></h4><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 8px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline- font-weight: inherit; font-style: inherit; vertical-align: baseline; border-style: initial; border- line-height: 18px; font-family:Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif';font-size:13px;color:initial;"><span class="Apple-style-span" style="color:#9999FF;">Before I tried to start figuring out how to achieve all these goals simultaneously it was helpful to note that </span><strong style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline- font-weight: bold; font-style: inherit; vertical-align: baseline; font-family:inherit;font-size:13px;color:initial;"><span class="Apple-style-span" style="color:#9999FF;">when cooking beef to medium-rare, there are really only two temperatures that matter.</span></strong></p><ul style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 20px; padding-top: 2px; padding-right: 0px; padding-bottom: 7px; padding-left: 10px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline- font-weight: inherit; font-style: inherit; vertical-align: baseline; font-family:inherit;font-size:13px;color:initial;"><li style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 3px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline- font-weight: inherit; font-style: inherit; vertical-align: baseline; line-height: 18px; font-family:Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif';font-size:13px;color:initial;"><strong style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline- font-weight: bold; font-style: inherit; vertical-align: baseline; font-family:inherit;font-size:13px;color:initial;"><span class="Apple-style-span" style="color:#9999FF;">125°F (or 51.7°C)</span></strong><span class="Apple-style-span" style="color:#9999FF;"> is the temperature at which beef is medium rare—that is, hot but still pink, cooked but still moist and able to retain its juices. Any higher than that, and muscle fibers start to rapidly shrink, forcing flavorful juices out of the meat, and into the bottom of the roasting pan.</span></li><li style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 3px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline- font-weight: inherit; font-style: inherit; vertical-align: baseline; line-height: 18px; font-family:Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif';font-size:13px;color:initial;"><strong style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline- font-weight: bold; font-style: inherit; vertical-align: baseline; font-family:inherit;font-size:13px;color:initial;"><span class="Apple-style-span" style="color:#9999FF;">310°F (or 154.4°C)</span></strong><span class="Apple-style-span" style="color:#9999FF;"> is the temperature at which the Maillard reaction—that wonderfully complicated process by which amino acids and reducing sugars recombine to form enticing roasty aromas—really begins to take off. At this range, meat qill quickly brown and crisp.</span></li></ul><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 8px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline- font-weight: inherit; font-style: inherit; vertical-align: baseline; border-style: initial; border- line-height: 18px; font-family:Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif';font-size:13px;color:initial;"><span class="Apple-style-span" style="color:#9999FF;">Ah—a dilemma revealed itself: In order to maximize browning I had to cook the meat in a sufficiently hot oven—I tried 400°F. At the same time, I didn't want the interior to come up above 125°F.</span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 8px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline- font-weight: inherit; font-style: inherit; vertical-align: baseline; border-style: initial; border- line-height: 18px; font-family:Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif';font-size:13px;color:initial;"><span class="Apple-style-span" style="color:#9999FF;">Since </span><strong style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline- font-weight: bold; font-style: inherit; vertical-align: baseline; font-family:inherit;font-size:13px;color:initial;"><span class="Apple-style-span" style="color:#9999FF;">a big beef roast cooks from the outside in,</span></strong><span class="Apple-style-span" style="color:#9999FF;"> by the time the center had reached 125°F (that is, 120°F in the oven, followed by a 5°F rise in temperature after</span><a href="http://www.seriouseats.com/2009/12/how-to-have-juicy-meats-steaks-the-food-lab-the-importance-of-resting-grilling.html" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; font-size: 13px; font-family: inherit; vertical-align: baseline; text-decoration: none; "><span class="Apple-style-span" style="color:#9999FF;">resting</span></a><span class="Apple-style-span" style="color:#9999FF;">), sure there was a perfectly browned exterior, but the outermost layers had risen closer to around 165°F or 180°F, rendering them overcooked, gray, and dry, their juices having been squeezed out.</span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 8px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline- font-weight: inherit; font-style: inherit; vertical-align: baseline; border-style: initial; border- line-height: 18px; font-family:Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif';font-size:13px;color:initial;"><span class="Apple-style-span" style="color:#9999FF;">I was left with something that looked like this:</span></p><p face="Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif'" size="13px" color="initial" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 8px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline- font-weight: inherit; font-style: inherit; vertical-align: baseline; border-style: initial; border- line-height: 18px; "><span class="Apple-style-span" style="color:#9999FF;"><img alt="20091218-rib-roast-gray edges.jpg" src="http://www.seriouseats.com/images/20091218-rib-roast-gray%20edges.jpg" width="500" height="334" style="margin-top: 3px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; font-size: 13px; font-family: inherit; vertical-align: baseline; " /></span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 8px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; vertical-align: baseline; border-style: initial; border- line-height: 18px; font-family:Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif';font-size:13px;color:initial;"><span class="Apple-style-span" style="color:#9999FF;">I know, I know—not pretty.</span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 8px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; vertical-align: baseline; border-style: initial; border- line-height: 18px; font-family:Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif';font-size:13px;color:initial;"><strong style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline- font-weight: bold; font-style: inherit; vertical-align: baseline; font-family:inherit;font-size:13px;color:initial;"><span class="Apple-style-span" style="color:#9999FF;">Score:</span></strong><span class="Apple-style-span" style="color:#9999FF;"><br /></span></p><ul style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 20px; padding-top: 2px; padding-right: 0px; padding-bottom: 7px; padding-left: 10px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline- font-weight: inherit; font-style: inherit; vertical-align: baseline; font-family:inherit;font-size:13px;color:initial;"><strong style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline- font-weight: bold; font-style: inherit; vertical-align: baseline; font-family:inherit;font-size:13px;color:initial;"><span class="Apple-style-span" style="color:#9999FF;">Commandment I</span></strong><span class="Apple-style-span" style="color:#9999FF;">: Perfect Crust? Check.<br /></span><strong style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline- font-weight: bold; font-style: inherit; vertical-align: baseline; font-family:inherit;font-size:13px;color:initial;"><span class="Apple-style-span" style="color:#9999FF;">Commandment II</span></strong><span class="Apple-style-span" style="color:#9999FF;">: No Gray Zone? Negative.<br /></span><strong style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline- font-weight: bold; font-style: inherit; vertical-align: baseline; font-family:inherit;font-size:13px;color:initial;"><span class="Apple-style-span" style="color:#9999FF;">Commandment III</span></strong><span class="Apple-style-span" style="color:#9999FF;">: Full-on Juiciness? Negative.</span></ul><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 8px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; vertical-align: baseline; border-style: initial; border- line-height: 18px; font-family:Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif';font-size:13px;color:initial;"></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 8px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; vertical-align: baseline; border-style: initial; border- line-height: 18px; font-family:Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif';font-size:13px;color:initial;"><span class="Apple-style-span" style="color:#9999FF;">OK, so what if I went to the opposite extreme, </span><strong style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline- font-weight: bold; font-style: inherit; vertical-align: baseline; font-family:inherit;font-size:13px;color:initial;"><span class="Apple-style-span" style="color:#9999FF;">cooking the steak at a much lower temperature?</span></strong></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 8px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; vertical-align: baseline; border-style: initial; border- line-height: 18px; font-family:Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif';font-size:13px;color:initial;"><span class="Apple-style-span" style="color:#9999FF;">I cooked another roast in a 200°F oven until the center reached 125°F. Well, just like with </span><a href="http://www.seriouseats.com/2009/10/the-food-lab-science-of-how-to-cook-perfect-boiled-eggs.html" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; font-size: 13px; font-family: inherit; vertical-align: baseline; text-decoration: none; "><span class="Apple-style-span" style="color:#9999FF;">boiled eggs</span></a><span class="Apple-style-span" style="color:#9999FF;">, the temperature at which you cook is directly related to the difference in temperatures between the center, and the exterior layers.</span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 8px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; vertical-align: baseline; border-style: initial; border- line-height: 18px; font-family:Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif';font-size:13px;color:initial;"><span class="Apple-style-span" style="color:#9999FF;">In other words, by cooking it at a lower temperature, you make sure to minimize the volume of beef that comes above the ideal final temperature. I was able to almost</span><strong style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline- font-weight: bold; font-style: inherit; vertical-align: baseline; font-family:inherit;font-size:13px;color:initial;"><span class="Apple-style-span" style="color:#9999FF;">completely eliminate the gray band of overcooked meat.</span></strong></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 8px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; vertical-align: baseline; border-style: initial; border- line-height: 18px; font-family:Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif';font-size:13px;color:initial;"><span class="Apple-style-span" style="color:#9999FF;">Of course, any browning that I was getting was also right out the window, leaving me with a roast with pale, flaccid exterior that looked like this:</span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 8px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; vertical-align: baseline; border-style: initial; border- line-height: 18px; font-family:Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif';font-size:13px;color:initial;"><span class="Apple-style-span" style="color:#9999FF;"><img alt="20091218-rib-roast-pre-final-in-pan.jpg" src="http://www.seriouseats.com/images/20091218-rib-roast-pre-final-in-pan.jpg" width="500" height="334" style="margin-top: 3px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; font-size: 13px; font-family: inherit; vertical-align: baseline; " /></span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 8px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; vertical-align: baseline; border-style: initial; border- line-height: 18px; font-family:Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif';font-size:13px;color:initial;"><span class="Apple-style-span" style="color:#9999FF;">I know, I know —again, not very pretty.</span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 8px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; vertical-align: baseline; border-style: initial; border- line-height: 18px; font-family:Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif';font-size:13px;color:initial;"><strong style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline- font-weight: bold; font-style: inherit; vertical-align: baseline; font-family:inherit;font-size:13px;color:initial;"><span class="Apple-style-span" style="color:#9999FF;">Score:</span></strong><span class="Apple-style-span" style="color:#9999FF;"><br /></span></p><ul style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 20px; padding-top: 2px; padding-right: 0px; padding-bottom: 7px; padding-left: 10px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline- font-weight: inherit; font-style: inherit; vertical-align: baseline; font-family:inherit;font-size:13px;color:initial;"><strong style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline- font-weight: bold; font-style: inherit; vertical-align: baseline; font-family:inherit;font-size:13px;color:initial;"><span class="Apple-style-span" style="color:#9999FF;">Commandment I</span></strong><span class="Apple-style-span" style="color:#9999FF;">: Perfect Crust? Negative<br /></span><strong style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline- font-weight: bold; font-style: inherit; vertical-align: baseline; font-family:inherit;font-size:13px;color:initial;"><span class="Apple-style-span" style="color:#9999FF;">Commandment II</span></strong><span class="Apple-style-span" style="color:#9999FF;">: No Gray Zone? Check.<br /></span><strong style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline- font-weight: bold; font-style: inherit; vertical-align: baseline; font-family:inherit;font-size:13px;color:initial;"><span class="Apple-style-span" style="color:#9999FF;">Commandment III</span></strong><span class="Apple-style-span" style="color:#9999FF;">: Full-on Juiciness? Unknown.</span></ul><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 8px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; vertical-align: baseline; border-style: initial; border- line-height: 18px; font-family:Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif';font-size:13px;color:initial;"></p><h4 style="margin-top: 10px; margin-right: 0px; margin-bottom: 10px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline- font-weight: normal; font-style: inherit; vertical-align: baseline; line-height: 22px; text-transform: none; font-family:Georgia, Times, 'Times New Roman', serif;font-size:20px;color:initial;"><span class="Apple-style-span" style="color:#9999FF;">The Myth of the Sear</span></h4><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 8px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; vertical-align: baseline; border-style: initial; border- line-height: 18px; font-family:Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif';font-size:13px;color:initial;"><span class="Apple-style-span" style="color:#9999FF;">Jump back a couple of decades and the solution to my dilemma would have been obvious. It was a commonly held belief (and still is, by many home cooks and professional chefs alike), that in order to help a roast, steak, or chop retain moisture, your goal should be to</span><strong style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline- font-weight: bold; font-style: inherit; vertical-align: baseline; font-family:inherit;font-size:13px;color:initial;"><span class="Apple-style-span" style="color:#9999FF;"> first sear it, creating a crust that will "lock in the juices."</span></strong><span class="Apple-style-span" style="color:#9999FF;">Now anyone who reads their </span><strong style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline- font-weight: bold; font-style: inherit; vertical-align: baseline; font-family:inherit;font-size:13px;color:initial;"><a href="http://www.curiouscook.com/cook/home.php" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; font-size: 13px; font-family: inherit; vertical-align: baseline; text-decoration: none; "><span class="Apple-style-span" style="color:#9999FF;">Harold McGee</span></a></strong><span class="Apple-style-span" style="color:#9999FF;"> or has ever seen juices squeeze up through the seared side of a steak after you flip it over on the grill know that this can't possibly be completely true. But what about partially true?</span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 8px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; vertical-align: baseline; border-style: initial; border- line-height: 18px; font-family:Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif';font-size:13px;color:initial;"><strong style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline- font-weight: bold; font-style: inherit; vertical-align: baseline; font-family:inherit;font-size:13px;color:initial;"><span class="Apple-style-span" style="color:#9999FF;">Could a sear actually help retain at least </span><em style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline- font-weight: inherit; font-style: italic; vertical-align: baseline; font-family:inherit;font-size:13px;color:initial;"><span class="Apple-style-span" style="color:#9999FF;">some</span></em><span class="Apple-style-span" style="color:#9999FF;"> of the juices?</span></strong></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 8px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; vertical-align: baseline; border-style: initial; border- line-height: 18px; font-family:Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif';font-size:13px;color:initial;"><span class="Apple-style-span" style="color:#9999FF;">In order to test this, I cooked two roasts cut from the same rib sections, with comparable surface areas, weights, and fat contents according to the following processes:<br /></span></p><ul style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 20px; padding-top: 2px; padding-right: 0px; padding-bottom: 7px; padding-left: 10px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline- font-weight: inherit; font-style: inherit; vertical-align: baseline; font-family:inherit;font-size:13px;color:initial;"><li style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 3px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline- font-weight: inherit; font-style: inherit; vertical-align: baseline; line-height: 18px; font-family:Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif';font-size:13px;color:initial;"><strong style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline- font-weight: bold; font-style: inherit; vertical-align: baseline; font-family:inherit;font-size:13px;color:initial;"><span class="Apple-style-span" style="color:#9999FF;">Roast 1</span></strong><span class="Apple-style-span" style="color:#9999FF;">: Seared in a pan with 3 tablespoons of canola over high heat on the stovetop until a well-browned crust formed (about 15 minutes total). Transferred to a 300°F oven and roasted to an internal temperature of 120°F, removed and rested for 20 minutes (during which time the center rose to 125°F then dropped back down to 120°F).</span></li><span class="Apple-style-span" style="color:#9999FF;"><br /></span><li style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 3px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline- font-weight: inherit; font-style: inherit; vertical-align: baseline; line-height: 18px; font-family:Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif';font-size:13px;color:initial;"><strong style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline- font-weight: bold; font-style: inherit; vertical-align: baseline; font-family:inherit;font-size:13px;color:initial;"><span class="Apple-style-span" style="color:#9999FF;">Roast 2</span></strong><span class="Apple-style-span" style="color:#9999FF;">: Roasted in a 300°F oven to an internal temperature of 120°F, removed and seared in a pan with three tablespoons of canola oil over high heat on the stovetop until a well-browned crust formed (about 8 minutes total) and rested for 20 minutes (during which time the center rose to 125°F then dropped back down to 120°F).</span></li></ul><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 8px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; vertical-align: baseline; border-style: initial; border- line-height: 18px; font-family:Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif';font-size:13px;color:initial;"></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 8px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; vertical-align: baseline; border-style: initial; border- line-height: 18px; font-family:Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif';font-size:13px;color:initial;"><span class="Apple-style-span" style="color:#9999FF;">If searing does in fact "lock in juices," then we would expect that the steak which was first seared then roasted should retain more juices that the steak that was first roasted then seared. Unfortunately for old wives' tales, </span><em style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline- font-weight: inherit; font-style: italic; vertical-align: baseline; font-family:inherit;font-size:13px;color:initial;"><strong style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline- font-weight: bold; font-style: inherit; vertical-align: baseline; font-family:inherit;font-size:13px;color:initial;"><span class="Apple-style-span" style="color:#9999FF;">the exact opposite is the case</span></strong></em><span class="Apple-style-span" style="color:#9999FF;">. I carefully weighed each roast at each step of the process to gauge the amount of moisture and fat lost during cooking. These are the results:</span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 8px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; vertical-align: baseline; border-style: initial; border- line-height: 18px; font-family:Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif';font-size:13px;color:initial;"><span class="Apple-style-span" style="color:#9999FF;"><img alt="20091218-roasting-meat-graph.png" src="http://www.seriouseats.com/images/20091218-roasting-meat-graph.png" width="500" height="273" style="margin-top: 3px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; font-size: 13px; font-family: inherit; vertical-align: baseline; " /></span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 8px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; vertical-align: baseline; border-style: initial; border- line-height: 18px; font-family:Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif';font-size:13px;color:initial;"><span class="Apple-style-span" style="color:#9999FF;">The meat that was seared first them roasted </span><strong style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline- font-weight: bold; font-style: inherit; vertical-align: baseline; font-family:inherit;font-size:13px;color:initial;"><span class="Apple-style-span" style="color:#9999FF;">lost 1.68% more juices</span></strong><span class="Apple-style-span" style="color:#9999FF;"> than the one that was roasted first then seared. It's not a particularly huge difference, but the knowledge that searing conclusively does</span><em style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline- font-weight: inherit; font-style: italic; vertical-align: baseline; font-family:inherit;font-size:13px;color:initial;"><span class="Apple-style-span" style="color:#9999FF;"> not</span></em><span class="Apple-style-span" style="color:#9999FF;"> lock in juices was certainly liberating in the ways that it allowed my to think about the recipe.</span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 8px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; vertical-align: baseline; border-style: initial; border- line-height: 18px; font-family:Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif';font-size:13px;color:initial;"><strong style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline- font-weight: bold; font-style: inherit; vertical-align: baseline; font-family:inherit;font-size:13px;color:initial;"><span class="Apple-style-span" style="color:#9999FF;">Score:</span></strong><span class="Apple-style-span" style="color:#9999FF;"><br /></span></p><ul style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 20px; padding-top: 2px; padding-right: 0px; padding-bottom: 7px; padding-left: 10px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline- font-weight: inherit; font-style: inherit; vertical-align: baseline; font-family:inherit;font-size:13px;color:initial;"><strong style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline- font-weight: bold; font-style: inherit; vertical-align: baseline; font-family:inherit;font-size:13px;color:initial;"><span class="Apple-style-span" style="color:#9999FF;">Commandment I</span></strong><span class="Apple-style-span" style="color:#9999FF;">: Perfect Crust? Check.<br /></span><strong style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline- font-weight: bold; font-style: inherit; vertical-align: baseline; font-family:inherit;font-size:13px;color:initial;"><span class="Apple-style-span" style="color:#9999FF;">Commandment II</span></strong><span class="Apple-style-span" style="color:#9999FF;">: No Gray Zone? Negative.<br /></span><strong style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline- font-weight: bold; font-style: inherit; vertical-align: baseline; font-family:inherit;font-size:13px;color:initial;"><span class="Apple-style-span" style="color:#9999FF;">Commandment III</span></strong><span class="Apple-style-span" style="color:#9999FF;">: Full-on Juiciness? Check.</span></ul><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 8px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; vertical-align: baseline; border-style: initial; border- line-height: 18px; font-family:Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif';font-size:13px;color:initial;"></p><h4 style="margin-top: 10px; margin-right: 0px; margin-bottom: 10px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline- font-weight: normal; font-style: inherit; vertical-align: baseline; line-height: 22px; text-transform: none; font-family:Georgia, Times, 'Times New Roman', serif;font-size:20px;color:initial;"><span class="Apple-style-span" style="color:#9999FF;">Inside and Out</span></h4><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 8px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; vertical-align: baseline; border-style: initial; border- line-height: 18px; font-family:Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif';font-size:13px;color:initial;"><span class="Apple-style-span" style="color:#9999FF;"><img alt="20091218-rib-roast-crust.jpg" src="http://www.seriouseats.com/images/20091218-rib-roast-crust.jpg" width="500" height="334" style="margin-top: 3px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; font-size: 13px; font-family: inherit; vertical-align: baseline; " /></span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 8px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; vertical-align: baseline; border-style: initial; border- line-height: 18px; font-family:Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif';font-size:13px;color:initial;"><span class="Apple-style-span" style="color:#9999FF;">So great, you may be thinking—you can sear first or you can sear after, and it makes no difference. What's the big deal?</span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 8px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; vertical-align: baseline; border-style: initial; border- line-height: 18px; font-family:Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif';font-size:13px;color:initial;"><img alt="20091218-rib-roast-seared-second.jpg" src="http://www.seriouseats.com/images/20091218-rib-roast-seared-second.jpg" width="200" height="299" class="photo-right" style="margin-top: 3px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 10px; padding-left: 10px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; font-size: 13px; font-family: inherit; vertical-align: baseline; float: right; " /><span class="Apple-style-span" style="color:#9999FF;">Well the big deal, as some of the more astute readers may have noticed in the timing above, is that if you are starting with a completely raw roast, in order to get a well-browned crust, it takes around 15 minutes in the hot pan, during which time, the meat under the surface on the outer layers of the roast is busy heating up and overcooking, just like they did when roasted in a 400°F oven.</span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 8px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; vertical-align: baseline; border-style: initial; border- line-height: 18px; font-family:Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif';font-size:13px;color:initial;"><span class="Apple-style-span" style="color:#9999FF;">On the other hand, in order to get a well-browned crust </span><em style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline- font-weight: inherit; font-style: italic; vertical-align: baseline; font-family:inherit;font-size:13px;color:initial;"><span class="Apple-style-span" style="color:#9999FF;">after</span></em><span class="Apple-style-span" style="color:#9999FF;"> the prime rib has roasted, you need only around eight minutes in the pan. </span><strong style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline- font-weight: bold; font-style: inherit; vertical-align: baseline; font-family:inherit;font-size:13px;color:initial;"><span class="Apple-style-span" style="color:#9999FF;">Why is this?</span></strong></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 8px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; vertical-align: baseline; border-style: initial; border- line-height: 18px; font-family:Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif';font-size:13px;color:initial;"><span class="Apple-style-span" style="color:#9999FF;">It all has to do with water.</span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 8px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; vertical-align: baseline; border-style: initial; border- line-height: 18px; font-family:Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif';font-size:13px;color:initial;"><span class="Apple-style-span" style="color:#9999FF;">In order for the surface of a roast to reach temperatures above the boiling point of water (212°F), it must first become completely desiccated. When searing raw meat, </span><strong style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline- font-weight: bold; font-style: inherit; vertical-align: baseline; font-family:inherit;font-size:13px;color:initial;"><span class="Apple-style-span" style="color:#9999FF;">about half the time it spends in the skillet is spent just getting rid of excess moisture</span></strong><span class="Apple-style-span" style="color:#9999FF;">before browning can even begin to occur. You know that vigorous sizzling sound when a steak hits a pan? That's the sound of moisture evaporating and bubbling out from underneath the meat.</span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 8px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; vertical-align: baseline; border-style: initial; border- line-height: 18px; font-family:Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif';font-size:13px;color:initial;"><span class="Apple-style-span" style="color:#9999FF;">On the other hand, a prime rib that has first been roasted has had several hours in a hot oven, during which time the exterior has completely dried out, making searing much more efficient, and thus giving all but the very exterior of the meat less of a chance of overcooking.</span></p><blockquote class="pullquote" style="margin-top: 2px; margin-right: 10px; margin-bottom: 3px; margin-left: 0px; padding-top: 6px; padding-right: 3px; padding-bottom: 6px; padding-left: 3px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; vertical-align: baseline; line-height: 18px; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: transparent; border-top-style: double; border-right-style: double; border-bottom-style: double; border-left-style: double; border-width: initial; border-color: initial; float: left; width: 200px; border-top-color: rgb(204, 204, 204); border-right-color: rgb(204, 204, 204); border-bottom-color: rgb(204, 204, 204); border-left-color: rgb(204, 204, 204); font-family:Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif';font-size:13px;"><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: italic; vertical-align: baseline; border-style: initial; border- line-height: 22px; text-align: center; font-family:Georgia, Times, 'Times New Roman', serif;font-size:18px;color:initial;"><span class="Apple-style-span" style="color:#9999FF;">aking what I learned from both the oven temperature testing and the searing testing into account, I now knew what I had to do to fulfill all three commandments</span></p></blockquote><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 8px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; vertical-align: baseline; border-style: initial; border- line-height: 18px; font-family:Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif';font-size:13px;color:initial;"><span class="pullquote" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline- font-weight: inherit; font-style: inherit; vertical-align: baseline; font-family:inherit;font-size:13px;color:initial;"><span class="Apple-style-span" style="color:#9999FF;">Taking what I learned from both the oven temperature testing and the searing testing into account, I now knew what I had to do to fulfill all three commandments</span></span><span class="Apple-style-span" style="color:#9999FF;">: My goals should be to cook the interior of the roast as slowly as possible (IE, at as low a temperature as my oven could maintain), then sear it as quickly as possible (IE, at as high a heat as possible). Searing in a pan is not that practical for a joint bigger than a couple of ribs wide, so I needed a way to do this all in the oven.</span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 8px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; vertical-align: baseline; border-style: initial; border- line-height: 18px; font-family:Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif';font-size:13px;color:initial;"><span class="Apple-style-span" style="color:#9999FF;">While some recipes will have you simply pump up the oven temperature towards the end of cooking, this is sub-optimal.</span><strong style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline- font-weight: bold; font-style: inherit; vertical-align: baseline; font-family:inherit;font-size:13px;color:initial;"><span class="Apple-style-span" style="color:#9999FF;"> An oven can take 20 or 30 minutes to go from it's lowest temperature to its highest temperature setting</span></strong><span class="Apple-style-span" style="color:#9999FF;">, during which time, once again, the outer layers of beef are busy overcooking.</span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 8px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; vertical-align: baseline; border-style: initial; border- line-height: 18px; font-family:Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif';font-size:13px;color:initial;"><span class="Apple-style-span" style="color:#9999FF;">But then, I thought, 20 to 30 minutes is exactly how long a rib roast needs to rest anyhow. What if I were to first cook it at a low temperature (200°F or lower), take it out of the oven, allow it to rest while I heated the oven to its highest temperature (500 to 550°F), then pop it back in just long enough to achieve a crust?</span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 8px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; vertical-align: baseline; border-style: initial; border- line-height: 18px; font-family:Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif';font-size:13px;color:initial;"><strong style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline- font-weight: bold; font-style: inherit; vertical-align: baseline; font-family:inherit;font-size:13px;color:initial;"><span class="Apple-style-span" style="color:#9999FF;">What I achieved was nothing less than Prime Rib Perfection:</span></strong></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 8px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; vertical-align: baseline; border-style: initial; border- line-height: 18px; font-family:Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif';font-size:13px;color:initial;"><span class="Apple-style-span" style="color:#9999FF;"><img alt="20091218-rib-roast-perfect.jpg" src="http://www.seriouseats.com/images/20091218-rib-roast-perfect.jpg" width="500" height="334" style="margin-top: 3px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; font-size: 13px; font-family: inherit; vertical-align: baseline; " /></span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 8px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; vertical-align: baseline; border-style: initial; border- line-height: 18px; font-family:Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif';font-size:13px;color:initial;"><strong style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline- font-weight: bold; font-style: inherit; vertical-align: baseline; font-family:inherit;font-size:13px;color:initial;"><span class="Apple-style-span" style="color:#9999FF;">Score:</span></strong><span class="Apple-style-span" style="color:#9999FF;"><br /></span></p><ul style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 20px; padding-top: 2px; padding-right: 0px; padding-bottom: 7px; padding-left: 10px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline- font-weight: inherit; font-style: inherit; vertical-align: baseline; font-family:inherit;font-size:13px;color:initial;"><strong style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline- font-weight: bold; font-style: inherit; vertical-align: baseline; font-family:inherit;font-size:13px;color:initial;"><span class="Apple-style-span" style="color:#9999FF;">Commandment I</span></strong><span class="Apple-style-span" style="color:#9999FF;">: Perfect Crust? Check.<br /></span><strong style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline- font-weight: bold; font-style: inherit; vertical-align: baseline; font-family:inherit;font-size:13px;color:initial;"><span class="Apple-style-span" style="color:#9999FF;">Commandment II</span></strong><span class="Apple-style-span" style="color:#9999FF;">: No Gray Zone? Check.<br /></span><strong style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline- font-weight: bold; font-style: inherit; vertical-align: baseline; font-family:inherit;font-size:13px;color:initial;"><span class="Apple-style-span" style="color:#9999FF;">Commandment III</span></strong><span class="Apple-style-span" style="color:#9999FF;">: Full-on Juiciness? Check.</span></ul><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 8px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; vertical-align: baseline; border-style: initial; border- line-height: 18px; font-family:Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif';font-size:13px;color:initial;"></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 8px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; vertical-align: baseline; border-style: initial; border- line-height: 18px; font-family:Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif';font-size:13px;color:initial;"><span class="Apple-style-span" style="color:#9999FF;">As you can see, no gray overcooked meat, a crisp brown crust, and a rosy pink from center to edge.</span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 8px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; vertical-align: baseline; border-style: initial; border- line-height: 18px; font-family:Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif';font-size:13px;color:initial;"><span class="Apple-style-span" style="color:#9999FF;"><img alt="20091218-rib-roast-no-gray.jpg" src="http://www.seriouseats.com/images/20091218-rib-roast-no-gray.jpg" width="500" height="334" style="margin-top: 3px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; font-size: 13px; font-family: inherit; vertical-align: baseline; " /></span></p><p face="Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif'" size="13px" color="initial" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 8px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; vertical-align: baseline; border-style: initial; border- line-height: 18px; "><span class="Apple-style-span" style="color:#9999FF;">But wait—there's more!</span></p><p face="Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif'" size="13px" color="initial" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 8px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; vertical-align: baseline; border-style: initial; border- line-height: 18px; "><span class="Apple-style-span" style="color:#9999FF;">The best part? I found that by cooking with this two stage method, I had a much larger window of time to serve the beef. Once I got past the initial low-temperature phase of cooking, so long as I kept the roast covered in foil, it would stay warm for over an hour. All I had to do was pop it back into its 550°F oven 8 minutes before my guests were ready to eat, and the roast would emerge hot, sizzling, and ready to carve, no need to</span><a href="http://www.seriouseats.com/2009/12/how-to-have-juicy-meats-steaks-the-food-lab-the-importance-of-resting-grilling.html" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; font-size: 13px; font-family: inherit; vertical-align: baseline; text-decoration: none; "><span class="Apple-style-span" style="color:#9999FF;">rest it</span></a><span class="Apple-style-span" style="color:#9999FF;"> after the 500, since the only part that is being affected is the very exterior.</span></p><p face="Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif'" size="13px" color="initial" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 8px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; vertical-align: baseline; border-style: initial; border- line-height: 18px; "><span class="Apple-style-span" style="color:#9999FF;">Family gatherings will never be the same. Now if only I could find a way to expose the rosy center under my sister's crusty exterior, </span><strong style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline- font-weight: bold; font-style: inherit; vertical-align: baseline; font-family:inherit;font-size:13px;color:initial;"><span class="Apple-style-span" style="color:#9999FF;">we'd really have something to celebrate at the holidays!</span></strong></p><p face="Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif'" size="13px" color="initial" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 8px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; vertical-align: baseline; border-style: initial; border- line-height: 18px; "><strong face="inherit" size="13px" color="initial" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline- font-weight: bold; font-style: inherit; vertical-align: baseline; "><span class="Apple-style-span" style="color:#9999FF;">Continue here for </span><a href="http://www.seriouseats.com/recipes/2009/12/perfect-prime-rib-beef-recipe.html" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; font-size: 13px; font-family: inherit; vertical-align: baseline; text-decoration: none; "><span class="Apple-style-span" style="color:#9999FF;">Perfect Prime Rib Recipe »</span></a></strong></p><p face="Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif'" size="13px" color="initial" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 8px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; vertical-align: baseline; border-style: initial; border- line-height: 18px; "><small style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline- font-weight: inherit; font-style: inherit; vertical-align: baseline; line-height: 14px; font-family:inherit;font-size:11px;color:initial;"><strong style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline- font-weight: bold; font-style: inherit; vertical-align: baseline; font-family:inherit;font-size:11px;color:initial;"><span class="Apple-style-span" style="color:#9999FF;">About the author: </span></strong><span class="Apple-style-span" style="color:#9999FF;">After graduating from MIT, </span><a href="http://www.seriouseats.com/user/profile/GoodEaterKenji" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; font-size: 11px; font-family: inherit; vertical-align: baseline; text-decoration: none; "><span class="Apple-style-span" style="color:#9999FF;">J. Kenji Lopez-Alt</span></a><span class="Apple-style-span" style="color:#9999FF;"> spent many years as a chef, recipe developer, writer, and editor in Boston. He now lives in New York with his wife, where he runs a private chef business, </span><a href="http://www.kacuisine.com/" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; font-size: 11px; font-family: inherit; vertical-align: baseline; text-decoration: none; "><span class="Apple-style-span" style="color:#9999FF;">KA Cuisine</span></a><span class="Apple-style-span" style="color:#9999FF;">, and co-writes the blog </span><a href="http://www.goodeater.org/" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; font-size: 11px; font-family: inherit; vertical-align: baseline; text-decoration: none; "><span class="Apple-style-span" style="color:#9999FF;">GoodEater.org about sustainable food enjoyment</span></a><span class="Apple-style-span" style="color:#9999FF;">.</span></small></p></div></span></div>HerbyNhttp://www.blogger.com/profile/12046653940210099947noreply@blogger.com0tag:blogger.com,1999:blog-6680939874528319542.post-42931369125314443382009-12-19T06:10:00.000-08:002009-12-19T06:36:42.841-08:00Recipe: Homemade Big Mac w/ Organic Ingredients...who woulda thunk it? looks pretty tasty to me, though... This is from the Local Lemons blog. find the recipe and blog entry <a href="http://locallemons.com/local_lemons/2009/12/big-mac-make-your-own-have-a-party.html">here</a>.<div><br /></div><div>Note: the blogger mentions that she didn't end up serving the double patty at her "big mac party" because it was "too big"... now really... too big? i'll take my chances, thank you. double patty, please...<br /><div>**********************************************</div><div><span class="Apple-style-span" style=" color: rgb(122, 122, 122); font-family:Verdana, sans-serif;font-size:10px;"><div class="headline_area" style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 2em; margin-left: 0px; "><h1 class="entry-title" style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font-weight: normal; color: rgb(17, 17, 17); font-size: 2.2em; line-height: 1.364em; text-align: center; ">Big Mac: Make Your Own, Have a Party</h1><p class="headline_meta" style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font-style: italic; font-size: 1em; line-height: 1.8em; color: rgb(71, 71, 71); text-align: center; "><abbr class="published" title="2009-12-08" style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; line-height: 1em; text-transform: uppercase; letter-spacing: 1px; border-bottom-style: none; border-bottom-width: initial; border-bottom-color: initial; cursor: help; font-style: normal; ">DECEMBER 8, 2009</abbr></p></div><div class="format_text entry-content" style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font-size: 1.3em; line-height: 1.538em; "><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 1.538em; margin-left: 0px; "><a onclick="javascript:pageTracker._trackPageview('/downloads/wp-content/uploads/2009/12/big-mac-photo.jpg');" href="http://locallemons.com/wp-content/uploads/2009/12/big-mac-photo.jpg" style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-decoration: underline; color: rgb(108, 142, 51); "><img class="aligncenter size-full wp-image-1027" title="big mac photo" src="http://locallemons.com/wp-content/uploads/2009/12/big-mac-photo.jpg" alt="big mac photo" width="515" height="498" style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: auto; margin-bottom: 1.538em; margin-left: auto; border-top-style: none; border-right-style: none; border-bottom-style: none; border-left-style: none; border-width: initial; border-color: initial; display: block; float: none; clear: both; " /></a></p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 1.538em; margin-left: 0px; ">Twelve years ago. The last time I stepped foot into a McDonald’s. At least I think – it’s not like it was momentous enough to recall dates and times. But surely my oreo/ramen/milkshake regimen of freshman year included a nugget or two from Mickey D’s. Probably some fries too slopped in gooey ketchup.</p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 1.538em; margin-left: 0px; ">I’m kind of scared of fast food now. I think I have a right to be. I mean, they put beef in french fries. Seriously. <a onclick="javascript:pageTracker._trackPageview('/outgoing/money.cnn.com/2001/05/03/news/mcdonalds/');" href="http://money.cnn.com/2001/05/03/news/mcdonalds/" target="_blank" style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-decoration: underline; color: rgb(108, 142, 51); ">Beef, in French fries</a>. But Big Macs at home, with fresh, local organic ingredients – that’s a cow of a different color. And what could be better than having a party and sharing them with friends?</p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 1.538em; margin-left: 0px; "><a onclick="javascript:pageTracker._trackPageview('/downloads/wp-content/uploads/2009/12/big-mac-photo.jpg');" href="http://locallemons.com/wp-content/uploads/2009/12/big-mac-photo.jpg" style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-decoration: underline; color: rgb(108, 142, 51); "></a></p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 1.538em; margin-left: 0px; ">infamous Big Mac lies in the special sauce. That creamy, tangy, oddly hued sauce slathered between two hunks of meat, with lettuce, pickles and American cheese.</p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 1.538em; margin-left: 0px; ">To mimic the sauce, I made an olive oil aioli and combined it with homemade French dressing and organic shallots from <a onclick="javascript:pageTracker._trackPageview('/outgoing/www.marinorganic.org/producers/producers_la_tercera.html');" href="http://www.marinorganic.org/producers/producers_la_tercera.html" style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-decoration: underline; color: rgb(108, 142, 51); ">La Tercera Farms</a>. My thinly sliced pickles were from <a onclick="javascript:pageTracker._trackPageview('/outgoing/happygirlkitchen.com/');" href="http://happygirlkitchen.com/" style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-decoration: underline; color: rgb(108, 142, 51); ">Happy Girl Farms,</a> and the ground chuck was <a onclick="javascript:pageTracker._trackPageview('/outgoing/www.nimanranch.com/index.aspx');" href="http://www.nimanranch.com/index.aspx" style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-decoration: underline; color: rgb(108, 142, 51); ">Niman Ranch</a>. The cheese was a difficult match, but mild cheddar proved to be a shoo-in for American, and<a onclick="javascript:pageTracker._trackPageview('/outgoing/cloverstornetta.com/');" href="http://cloverstornetta.com/" style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-decoration: underline; color: rgb(108, 142, 51); "> Clover’s organic </a>was a perfect match. I admit, I did not make the buns, though they were locally baked and I painted on the sesame seeds with an egg wash.</p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 1.538em; margin-left: 0px; "><span id="more-1003" style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; "></span><a onclick="javascript:pageTracker._trackPageview('/downloads/wp-content/uploads/2009/12/homemade-aioli3.jpg');" href="http://locallemons.com/wp-content/uploads/2009/12/homemade-aioli3.jpg" style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-decoration: underline; color: rgb(108, 142, 51); "><img class="aligncenter size-full wp-image-1008" title="homemade aioli" src="http://locallemons.com/wp-content/uploads/2009/12/homemade-aioli3.jpg" alt="homemade aioli" width="560" height="405" style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: auto; margin-bottom: 1.538em; margin-left: auto; border-top-style: none; border-right-style: none; border-bottom-style: none; border-left-style: none; border-width: initial; border-color: initial; display: block; float: none; clear: both; " /></a></p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 1.538em; margin-left: 0px; ">Hosting a Big Mac party is substantially easier than a traditional dinner party. Set out the shredded lettuce, sliced pickles, special sauce, buns and ketchup, and let your guests build their own Big Macs. Use a mandolin to slice up some fries, and roast them at 500F instead of frying. Put out a salad too for some balance (try spinach, apples, toasted walnuts, goat cheese, homemade vinaigrette). Serve with cold Belgian beer.</p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 1.538em; margin-left: 0px; "><a onclick="javascript:pageTracker._trackPageview('/downloads/wp-content/uploads/2009/12/hamburger-buns3.jpg');" href="http://locallemons.com/wp-content/uploads/2009/12/hamburger-buns3.jpg" style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-decoration: underline; color: rgb(108, 142, 51); "><img class="aligncenter size-full wp-image-1016" title="hamburger buns" src="http://locallemons.com/wp-content/uploads/2009/12/hamburger-buns3.jpg" alt="hamburger buns" width="560" height="427" style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: auto; margin-bottom: 1.538em; margin-left: auto; border-top-style: none; border-right-style: none; border-bottom-style: none; border-left-style: none; border-width: initial; border-color: initial; display: block; float: none; clear: both; " /></a></p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 1.538em; margin-left: 0px; ">The best part? You are 100% sure there is no beef in your fries. At least you should be…</p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 1.538em; margin-left: 0px; "><strong style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; ">Homemade Big Macs</strong> <em style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; "><br />Serves 8</em></p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 1.538em; margin-left: 0px; ">2 pounds Niman Ranch ground chuck or other high-quality beef. (Or, go all the way and grind your own meat. Try using Brisket.)<br />1 head romaine lettuce, shredded<br />3 fresh pickles, sliced thin<br />8 hamburger buns<br />5 ounces organic mild cheddar, sliced thin <strong style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; "><br /></strong></p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 1.538em; margin-left: 0px; "><a onclick="javascript:pageTracker._trackPageview('/downloads/wp-content/uploads/2009/12/big-mac3.jpg');" href="http://locallemons.com/wp-content/uploads/2009/12/big-mac3.jpg" style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-decoration: underline; color: rgb(108, 142, 51); "><img class="aligncenter size-full wp-image-1011" title="big mac" src="http://locallemons.com/wp-content/uploads/2009/12/big-mac3.jpg" alt="big mac" width="560" height="436" style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: auto; margin-bottom: 1.538em; margin-left: auto; border-top-style: none; border-right-style: none; border-bottom-style: none; border-left-style: none; border-width: initial; border-color: initial; display: block; float: none; clear: both; " /></a></p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 1.538em; margin-left: 0px; "><strong style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; ">Special Sauce:</strong><br />1 large shallot, minced<br />1 1/4 cups extra virgin olive oil, divided into 3/4 cup and 1/2 cup portions<br />2 tablespoons Champagne vinegar, separated<br />Organic ketchup (Happy Girl, if you can find it)<br />1/2 cup organic cane sugar<br />1 egg yolk<br />2 tablespoons sweet relish<br />2 teaspoons lemon juice<br />Seat salt<br />1 tablespoon Paprika<strong style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; "></strong><strong style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; "></strong><strong style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; "></strong></p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 1.538em; margin-left: 0px; "><strong style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; ">Homemade Aioli</strong><br />In a large bowl, beat together egg yolk, 1 tablespoon vinegar, 1 teaspoon lemon juice and a pinch of salt. Take a kitchen towel roll it into the shape of an “O.” Place your bowl on top of the towel – this will prevent it from moving around when whisking the aioli. While whisking, add a few drops of olive oil. Keep whisking, and add a few more drops. And a few more. When your sauce begins to thicken, add olive oil in a very slow stream, whisking constantly. Your arm should hurt at this point. When all of the olive oil is incorporated, taste for salt, and add last teaspoon of lemon juice.<strong style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; "><br />French Dressing</strong><br />In a separate bowl, whisk together ketchup, sugar, minced shallots, 1 tablespoon sweet relish, 1 tablespoon vinegar, paprika and a pinch of salt. Whisk in ½ cup of olive oil in a slow stream.</p><div class="mceTemp mceIEcenter" style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; "><dl id="attachment_1012" class="wp-caption aligncenter" style="padding-top: 0.692em; padding-right: 0.692em; padding-bottom: 0.692em; padding-left: 0.692em; margin-top: 0px; margin-right: auto; margin-bottom: 1.538em; margin-left: auto; border-top-style: solid; border-right-style: solid; border-bottom-style: solid; border-left-style: solid; border-top-color: rgb(221, 221, 221); border-right-color: rgb(221, 221, 221); border-bottom-color: rgb(221, 221, 221); border-left-color: rgb(221, 221, 221); background-color: rgb(238, 238, 238); text-align: center; font-style: italic; float: none; clear: both; border-top-width: 0.077em; border-right-width: 0.077em; border-bottom-width: 0.077em; border-left-width: 0.077em; width: 570px; "><dt class="wp-caption-dt" style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font-weight: bold; "><a onclick="javascript:pageTracker._trackPageview('/downloads/wp-content/uploads/2009/12/french-dressing3.jpg');" href="http://locallemons.com/wp-content/uploads/2009/12/french-dressing3.jpg" style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-decoration: underline; color: rgb(108, 142, 51); "><img class="size-full wp-image-1012" title="french dressing" src="http://locallemons.com/wp-content/uploads/2009/12/french-dressing3.jpg" alt="French Dressing" width="560" height="440" style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; border-top-style: none; border-right-style: none; border-bottom-style: none; border-left-style: none; border-width: initial; border-color: initial; " /></a></dt></dl></div><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 1.538em; margin-left: 0px; ">Slowly add the French dressing to the aioli. Stir to combine, and taste as you add the dressing – you may need not all of it. I had about 2 tablespoons of the French dressing left over. Garnish with a pinch of paprika on top.</p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 1.538em; margin-left: 0px; ">Season your chopped meat with salt, pepper and olive oil and separate into 8 patties. Cook them on the grill for a few minutes per side, adding the cheese at the last minute so it melts.<br /><em style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; ">(disclaimer: I did not cook the burgers on the grill. Why? I turned the gas on, switched the on the ignitor, and my grill caught on fire. I screamed like the girl that I am while Alejandro sprayed it down with the extinguisher. Time for a new grill. I cooked them in a cast iron skillet on the stove.)</em></p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 1.538em; margin-left: 0px; "><em style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; "></em><strong style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; ">Assemble the burger</strong><strong style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; "></strong></p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 1.538em; margin-left: 0px; "><a onclick="javascript:pageTracker._trackPageview('/downloads/wp-content/uploads/2009/12/lettuce-on-bun3.jpg');" href="http://locallemons.com/wp-content/uploads/2009/12/lettuce-on-bun3.jpg" style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-decoration: underline; color: rgb(108, 142, 51); "><img class="aligncenter size-full wp-image-1014" title="lettuce on bun" src="http://locallemons.com/wp-content/uploads/2009/12/lettuce-on-bun3.jpg" alt="lettuce on bun" width="560" height="373" style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: auto; margin-bottom: 1.538em; margin-left: auto; border-top-style: none; border-right-style: none; border-bottom-style: none; border-left-style: none; border-width: initial; border-color: initial; display: block; float: none; clear: both; " /></a></p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 1.538em; margin-left: 0px; ">Start with the bottom bun, add special sauce, shredded romaine, a cheesy burger and a couple of pickles. Stop here or add the second layer… Take the bottom of a second bun and slice it down the middle. This thin piece will be your middle section. Add it to the burger, and again top with special sauce, lettuce and pickles.<a onclick="javascript:pageTracker._trackPageview('/downloads/wp-content/uploads/2009/12/double-burger3.jpg');" href="http://locallemons.com/wp-content/uploads/2009/12/double-burger3.jpg" style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-decoration: underline; color: rgb(108, 142, 51); "><img class="aligncenter size-full wp-image-1015" title="double burger" src="http://locallemons.com/wp-content/uploads/2009/12/double-burger3.jpg" alt="double burger" width="560" height="458" style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: auto; margin-bottom: 1.538em; margin-left: auto; border-top-style: none; border-right-style: none; border-bottom-style: none; border-left-style: none; border-width: initial; border-color: initial; display: block; float: none; clear: both; " /></a></p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 1.538em; margin-left: 0px; ">Another note, I did not eat the double patty Big Mac, nor did I serve it like that at the party. It’s just too big. Though it looked nice in pictures.</p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 1.538em; margin-left: 0px; "><span class="Apple-style-span" style="line-height: normal; font-size:10px;"><img class="post_image aligncenter" src="http://locallemons.com/wp-content/uploads/2009/12/pickles-burger2.jpg" width="560" height="473" alt="Big Mac Recipe" style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: auto; margin-bottom: 2em; margin-left: auto; display: block; float: none; clear: both; " /></span></p><div><span class="Apple-style-span" style="line-height: normal; font-size:10px;"><br /></span></div></div></span></div></div>HerbyNhttp://www.blogger.com/profile/12046653940210099947noreply@blogger.com0tag:blogger.com,1999:blog-6680939874528319542.post-52924167814922108662009-12-18T10:47:00.001-08:002009-12-18T10:51:08.964-08:00Recipe: Korean-style BurgerThis certainly looks worth a try. found this at a site called <a href="http://userealbutter.com/2009/12/11/korean-bbq-burgers-recipe/">userealbutter.com</a>.<div>************************************</div><div><span class="Apple-style-span" style="font-family: 'Lucida Grande', Verdana, Arial, sans-serif; font-size: 12px; line-height: 16px; "><b><span class="Apple-style-span" style="font-weight: normal; "><b><span class="Apple-style-span" style="color:#CCCCFF;"><a href="http://userealbutter.com/2009/12/11/korean-bbq-burgers-recipe/">Korean BBQ-Style Burgers</a></span></b><span class="Apple-style-span" style="color:#CCCCFF;"><br /></span><i><span class="Apple-style-span" style="color:#CCCCFF;">from </span><a href="http://www.amazon.com/Steamy-Kitchen-Cookbook-Recipes-Tonights/dp/0804840288/ref=sr_1_1?ie=UTF8&s=books&qid=1260549600&sr=8-1" onclick="javascript:pageTracker._trackPageview('/outbound/article/www.amazon.com');" style="text-decoration: none; "><span class="Apple-style-span" style="color:#CCCCFF;">The Steamy Kitchen Cookbook</span></a><span class="Apple-style-span" style="color:#CCCCFF;"> with permission to reprint courtesy of </span><a href="http://steamykitchen.com/" onclick="javascript:pageTracker._trackPageview('/outbound/article/steamykitchen.com');" style="text-decoration: none; "><span class="Apple-style-span" style="color:#CCCCFF;">Jaden Hair of Steamy Kitchen</span></a></i><span class="Apple-style-span" style="color:#CCCCFF;"><br /></span><p></p><p><span class="Apple-style-span" style="color:#CCCCFF;"><img src="http://userealbutter.com/recipe_photos/korean-bbq-burgers9.jpg" style="border-top-width: 5px; border-right-width: 5px; border-bottom-width: 5px; border-left-width: 5px; border-top-style: solid; border-right-style: solid; border-bottom-style: solid; border-left-style: solid; border-top-color: rgb(0, 0, 0); border-right-color: rgb(0, 0, 0); border-bottom-color: rgb(0, 0, 0); border-left-color: rgb(0, 0, 0); padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; max-width: 100%; " /><br /></span></p><div><span class="Apple-style-span" style="color:#CCCCFF;"><br /></span></div></span></b><p></p><p><b><span class="Apple-style-span" style="color:#CCCCFF;"><br /></span></b></p><p><span class="Apple-style-span" style="color:#CCCCFF;">1.5 lbs ground beef<br />3 tbsps garlic, finely minced<br />3 tbsps ginger, freshly grated<br />2.5 tbsps soy sauce<br />2.5 tbsps brown sugar<br />3 tbsps green onion, finely minced<br />2 tsps sesame seeds<br />freshly ground black pepper to taste<br />2 tsps high-heat cooking oil (if grilling on stovetop)<br />burger buns</span></p><p><b><span class="Apple-style-span" style="color:#CCCCFF;">banchan burger bar</span></b><span class="Apple-style-span" style="color:#CCCCFF;"><br />tomato slices<br />lettuce leaves<br />quick cucumber carrot pickle<br />kimchi<br />ketchup<br />Sriracha chili sauce<br />Sriracha mayonnaise (Jen’s addition)<br />hot mustard</span></p><p><b><span class="Apple-style-span" style="color:#CCCCFF;">quick cucumber carrot pickle</span></b><span class="Apple-style-span" style="color:#CCCCFF;"><br />1 cup carrots, sliced into thin matchsticks<br />1 cup cucumber, sliced into thin matchsticks<br />1 cup yellow pickled radish (daan moo ji), slided into thin matchsticks (this was my addition)<br />1/2 tsp sesame seeds<br />4 tsps rice vinegar<br />1/2 tsp sugar</span></p><p><span class="Apple-style-span" style="color:#CCCCFF;">Mix together.</span></p><p><b><span class="Apple-style-span" style="color:#CCCCFF;">sriracha mayonnaise</span></b><span class="Apple-style-span" style="color:#CCCCFF;"><br />3 tbsps mayonnaise<br />Sriracha chili sauce to taste (I used 1 tbsp)</span></p><p><span class="Apple-style-span" style="color:#CCCCFF;">Mix together.</span></p><p><b><span class="Apple-style-span" style="color:#CCCCFF;">Make the burgers</span></b><span class="Apple-style-span" style="color:#CCCCFF;">: Mix the ground beef, garlic, ginger, soy sauce, brown sugar, green onion, sesame seeds, and black pepper together in a bowl. Jaden makes 4 patties out of the batch, but I prefer my burgers thinner, so I made 6 patties. I generally shape them wider than the bun diameter and fairly flat since the burger will shrink in diameter and get taller. Let rest for 15 minutes at room temperature. In the meantime, prepare the quick cucumber carrot pickle. I added the yellow pickled radish (daan moo ji) to mine. They are easy to find in most Asian grocers and some specialty sections in traditional grocery stores. Assemble the condiments and garnishes of your choice for the banchan burger bar. Grill or fry your hamburgers to desired doneness. I grill ours, but Jaden gives some nice instructions on frying them over the stove: Set a large grill pan or frying pan over high heat. When a bead of water sizzles upon contact and evaporates, add the cooking oil. Place the patties on the hot grill or frying pan, not touching each other. Cook the patties 5-7 minutes on each side for mediuam (internal temperature of 150°F/65°C). Serve with burger toppings. Makes 4-6 burgers depending on your preferences.</span></p></span></div><div><span class="Apple-style-span" style="font-family: 'Lucida Grande', Verdana, Arial, sans-serif; font-size: 12px; color: rgb(51, 51, 51); line-height: 16px; "><center><p><span class="Apple-style-span" style="color:#CCCCFF;"><img src="http://jenyu.net/blog_pics/skcookbook.jpg" style="border-top-width: 5px; border-right-width: 5px; border-bottom-width: 5px; border-left-width: 5px; border-top-style: solid; border-right-style: solid; border-bottom-style: solid; border-left-style: solid; border-top-color: rgb(0, 0, 0); border-right-color: rgb(0, 0, 0); border-bottom-color: rgb(0, 0, 0); border-left-color: rgb(0, 0, 0); padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; max-width: 100%; " /><br /></span></p></center><span class="Apple-style-span" style="color:#CCCCFF;"><br />For as long as I have been aware of food blogs, </span><a href="http://steamykitchen.com/" onclick="javascript:pageTracker._trackPageview('/outbound/article/steamykitchen.com');" style="text-decoration: none; "><span class="Apple-style-span" style="color:#CCCCFF;">Steamy Kitchen</span></a><span class="Apple-style-span" style="color:#CCCCFF;"> has always been one of my goto sites for rock-solid Chinese recipes. That and Jaden makes me laugh much like the way my sister made me laugh. But her book is more than just Chinese recipes. It has Thai, Viet, Korean and lots of great Asian fusion dishes like her Korean BBQ burgers.<br /></span><center><span class="Apple-style-span" style="color:#CCCCFF;"><br /></span><b><span class="Apple-style-span" style="color:#CCCCFF;">look at all those goodies</span></b><p></p><p><span class="Apple-style-span" style="color:#CCCCFF;"><img src="http://userealbutter.com/recipe_photos/korean-bbq-burgers1.jpg" style="border-top-width: 5px; border-right-width: 5px; border-bottom-width: 5px; border-left-width: 5px; border-top-style: solid; border-right-style: solid; border-bottom-style: solid; border-left-style: solid; border-top-color: rgb(0, 0, 0); border-right-color: rgb(0, 0, 0); border-bottom-color: rgb(0, 0, 0); border-left-color: rgb(0, 0, 0); padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; max-width: 100%; " /></span></p><p><b><span class="Apple-style-span" style="color:#CCCCFF;">they go *in* the burger</span></b></p><p><span class="Apple-style-span" style="color:#CCCCFF;"><img src="http://userealbutter.com/recipe_photos/korean-bbq-burgers2.jpg" style="border-top-width: 5px; border-right-width: 5px; border-bottom-width: 5px; border-left-width: 5px; border-top-style: solid; border-right-style: solid; border-bottom-style: solid; border-left-style: solid; border-top-color: rgb(0, 0, 0); border-right-color: rgb(0, 0, 0); border-bottom-color: rgb(0, 0, 0); border-left-color: rgb(0, 0, 0); padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; max-width: 100%; " /><br /></span></p></center><span class="Apple-style-span" style="color:#CCCCFF;"><br /><span id="more-4288"></span>So I’m flipping through the book on a cold and snowy day. Kaweah was curled up next to me on the couch and I saw the burger recipe. I saw it and shouted to Jeremy, “Do you think it’s too cold to grill?” It was 0°F on the deck, but thankfully it wasn’t too windy. Sure, we could grill.<br /></span><center><span class="Apple-style-span" style="color:#CCCCFF;"><br /></span><b><span class="Apple-style-span" style="color:#CCCCFF;">i added yellow pickled radish to the pickle dish</span></b><p></p><p><span class="Apple-style-span" style="color:#CCCCFF;"><img src="http://userealbutter.com/recipe_photos/korean-bbq-burgers3.jpg" style="border-top-width: 5px; border-right-width: 5px; border-bottom-width: 5px; border-left-width: 5px; border-top-style: solid; border-right-style: solid; border-bottom-style: solid; border-left-style: solid; border-top-color: rgb(0, 0, 0); border-right-color: rgb(0, 0, 0); border-bottom-color: rgb(0, 0, 0); border-left-color: rgb(0, 0, 0); padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; max-width: 100%; " /></span></p><p><b><span class="Apple-style-span" style="color:#CCCCFF;">now that’s a brightly colored topper</span></b></p><p><span class="Apple-style-span" style="color:#CCCCFF;"><img src="http://userealbutter.com/recipe_photos/korean-bbq-burgers4.jpg" style="border-top-width: 5px; border-right-width: 5px; border-bottom-width: 5px; border-left-width: 5px; border-top-style: solid; border-right-style: solid; border-bottom-style: solid; border-left-style: solid; border-top-color: rgb(0, 0, 0); border-right-color: rgb(0, 0, 0); border-bottom-color: rgb(0, 0, 0); border-left-color: rgb(0, 0, 0); padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; max-width: 100%; " /><br /></span></p></center><span class="Apple-style-span" style="color:#CCCCFF;"><br />Everything about the burger recipe appealed to me, although I have to admit that the two biggest draws were Sriracha chili sauce and kimchi. That’s my kind of comfort food. While Jeremy fired up the grill, I made a little Sriracha mayonnaise condiment for the burgers. Jeremy never takes Sriracha straight (white boy), but Sriracha mayonnaise can still deliver the great flavor of chilis without the kick to the gut.<br /></span><center><span class="Apple-style-span" style="color:#CCCCFF;"><br /></span><b><span class="Apple-style-span" style="color:#CCCCFF;">sriracha mayo</span></b><p></p><p><span class="Apple-style-span" style="color:#CCCCFF;"><img src="http://userealbutter.com/recipe_photos/korean-bbq-burgers5.jpg" style="border-top-width: 5px; border-right-width: 5px; border-bottom-width: 5px; border-left-width: 5px; border-top-style: solid; border-right-style: solid; border-bottom-style: solid; border-left-style: solid; border-top-color: rgb(0, 0, 0); border-right-color: rgb(0, 0, 0); border-bottom-color: rgb(0, 0, 0); border-left-color: rgb(0, 0, 0); padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; max-width: 100%; " /></span></p><p><b><span class="Apple-style-span" style="color:#CCCCFF;">grilling the patties</span></b></p><p><span class="Apple-style-span" style="color:#CCCCFF;"><img src="http://userealbutter.com/recipe_photos/korean-bbq-burgers6.jpg" style="border-top-width: 5px; border-right-width: 5px; border-bottom-width: 5px; border-left-width: 5px; border-top-style: solid; border-right-style: solid; border-bottom-style: solid; border-left-style: solid; border-top-color: rgb(0, 0, 0); border-right-color: rgb(0, 0, 0); border-bottom-color: rgb(0, 0, 0); border-left-color: rgb(0, 0, 0); padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; max-width: 100%; " /><br /></span></p></center><span class="Apple-style-span" style="color:#CCCCFF;"><br />Kaweah could smell the aroma of grilled burgers on the air. She just circled the grill in the snow with her snout raised high, drunk on the odors. They smelled ten times better than a regular burger, that’s for sure. I thought it was just me, since I have grown up loving the combination of green onions, ginger, soy sauce. When Jeremy brought them in off the grill he said, “That smells AMAZING. I can’t wait for lunch!”<br /></span><center><span class="Apple-style-span" style="color:#CCCCFF;"><br /></span><b><span class="Apple-style-span" style="color:#CCCCFF;">just like summer, except for the snow</span></b><p></p><p><span class="Apple-style-span" style="color:#CCCCFF;"><img src="http://userealbutter.com/recipe_photos/korean-bbq-burgers7.jpg" style="border-top-width: 5px; border-right-width: 5px; border-bottom-width: 5px; border-left-width: 5px; border-top-style: solid; border-right-style: solid; border-bottom-style: solid; border-left-style: solid; border-top-color: rgb(0, 0, 0); border-right-color: rgb(0, 0, 0); border-bottom-color: rgb(0, 0, 0); border-left-color: rgb(0, 0, 0); padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; max-width: 100%; " /></span></p><p><b><span class="Apple-style-span" style="color:#CCCCFF;">tomatoes, lettuce, kimchi, pickled vegetables, sriracha mayo, sriracha, ketchup</span></b></p><p><span class="Apple-style-span" style="color:#CCCCFF;"><img src="http://userealbutter.com/recipe_photos/korean-bbq-burgers8.jpg" style="border-top-width: 5px; border-right-width: 5px; border-bottom-width: 5px; border-left-width: 5px; border-top-style: solid; border-right-style: solid; border-bottom-style: solid; border-left-style: solid; border-top-color: rgb(0, 0, 0); border-right-color: rgb(0, 0, 0); border-bottom-color: rgb(0, 0, 0); border-left-color: rgb(0, 0, 0); padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; max-width: 100%; " /><br /></span></p></center><span class="Apple-style-span" style="color:#CCCCFF;"><br />The burgers were out-of-this-world-awesome and they were incredibly easy to throw together. The base burger alone is worth trying, but then you can customize it with toppings (I’m all about the toppings). I piled mine with kimchi and Sriracha because that’s True Love right there, folks. That’s probably why I like my burgers to be on the thin side to save space for the toppings. Have some burger with your kimchi?<br /></span><center><br /></center><b><br /></b></span></div>HerbyNhttp://www.blogger.com/profile/12046653940210099947noreply@blogger.com0tag:blogger.com,1999:blog-6680939874528319542.post-3070834211604985522009-12-04T09:17:00.000-08:002009-12-04T09:27:53.210-08:00Ran across this interesting posting for those of you interested in creating your own burger from scratch. would love to try one day, but for now it's just fun reading... would love to hear from anyone that has tried to grind their own meat for burgers and how it turned out...<div><br /></div><div>You can find this posting's origin at <a href="http://www.goodeater.org/2009/11/24/cheffing-with-tony-maws-not-just-a-cheeseburger/">goodeater.org</a>, posted by J. Kenji Lopez-Alt.<br /><div><br /></div><div>enjoy. </div><div style="text-align: center;">*************************************</div><div><span class="Apple-style-span" style=" color: rgb(51, 51, 51); font-family:Arial, Tahoma, Verdana, Helvetica, sans-serif;font-size:12px;"><h2 class="singleh2" style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 5px; margin-left: 0px; padding-top: 5px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; font-size: 1.8em !important; color: rgb(255, 120, 0); font: normal normal normal 20px/normal Georgia, 'Times New Roman', Times, serif; text-transform: uppercase; "><a href="http://www.goodeater.org/2009/11/24/cheffing-with-tony-maws-not-just-a-cheeseburger/">CHEFFING WITH TONY MAWS: NOT JUST A CHEESEBURGER</a></h2><div class="date-comments" style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 1px; border-left-width: 0px; border-style: initial; border-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 10px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-bottom-style: solid; border-bottom-color: rgb(202, 202, 202); color: rgb(119, 119, 119); height: 25px; line-height: 25px; font-size:11px;"><span class="Apple-style-span" style="color:#CCCCFF;"><span class="Apple-style-span" style="line-height: 22px;"><br /></span></span></div><div class="entry" color="initial" style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border- margin-top: 0px; margin-right: 0px; margin-bottom: 5px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><p style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border- margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 10px; padding-left: 0px; text-align: left; line-height: 22px; font-size:12px;color:initial;"><img src="http://www.goodeater.org/wp-content/uploads/2009/11/902098-161x300.jpg" alt="902098 161x300 %organic food" title="902098" width="161" height="300" class="alignright size-medium wp-image-639" style="border-top-width: 1px; border-right-width: 1px; border-bottom-width: 1px; border-left-width: 1px; border-style: initial; border-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 2px; padding-right: 2px; padding-bottom: 2px; padding-left: 2px; display: inline; float: right; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: rgb(248, 248, 244); border-top-style: solid; border-right-style: solid; border-bottom-style: solid; border-left-style: solid; border-top-color: rgb(230, 230, 230); border-right-color: rgb(230, 230, 230); border-bottom-color: rgb(230, 230, 230); border-left-color: rgb(230, 230, 230); background-position: initial initial; background-repeat: initial initial; " /><span class="Apple-style-span" style="color:#CCCCFF;">I’ve had a dilemma recently. If you follow any of my </span><a href="http://aht.seriouseats.com/archives/2008/08/what-are-nyc-new-york-citys-best-burgers-we-sample-them.html" target="_blank" style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; text-decoration: none; "><span class="Apple-style-span" style="color:#CCCCFF;">work</span></a><span class="Apple-style-span" style="color:#CCCCFF;">, you probably know that I’m somewhat (ok, insanely) obsessed with </span><a href="http://aht.seriouseats.com/archives/2008/09/grilled-j-kenji-alt.html" target="_blank" style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; text-decoration: none; "><span class="Apple-style-span" style="color:#CCCCFF;">hamburgers</span></a><span class="Apple-style-span" style="color:#CCCCFF;">. After having spent around 9 months averaging </span><span style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border- margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; font-weight: bold; "><span class="Apple-style-span" style="color:#CCCCFF;">a dozen variations a week</span></span><span class="Apple-style-span" style="color:#CCCCFF;">, I feel like I’ve finally perfected my own burger recipe (for the record, it’s a griddled, west-coast syle burger). To get the flavor of the patty right, I ended up using </span><span style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border- margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; font-weight: bold; "><span class="Apple-style-span" style="color:#CCCCFF;">three different cuts of meat</span></span><span class="Apple-style-span" style="color:#CCCCFF;">, all of them </span><span style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border- margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; font-weight: bold; "><span class="Apple-style-span" style="color:#CCCCFF;">relatively fatty.</span></span></p><p style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border- margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 10px; padding-left: 0px; text-align: left; line-height: 22px; font-size:12px;color:initial;"><span class="Apple-style-span" style="color:#CCCCFF;">Here’s the dilemma: I live in Boston, and despite the fact that high quality, grass-fed local beef is readily available, it’s simply </span><span style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border- margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; font-weight: bold; "><span class="Apple-style-span" style="color:#CCCCFF;">too inconsistent and too lean</span></span><span class="Apple-style-span" style="color:#CCCCFF;"> to make a decent burger out of. Even local short ribs have barely any marbling.</span></p><p style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border- margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 10px; padding-left: 0px; text-align: left; line-height: 22px; font-size:12px;color:initial;"><span class="Apple-style-span" style="color:#CCCCFF;">So about a year ago, when the </span><a href="http://www.craigieonmain.com/?page_id=18" target="_blank" style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; text-decoration: none; "><span class="Apple-style-span" style="color:#CCCCFF;">Tony Maws</span></a><span class="Apple-style-span" style="color:#CCCCFF;">, chef of </span><a href="http://www.edibleboston.net/content/pages/articles/summer08/fromHead.pdf" target="_blank" style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; text-decoration: none; "><span class="Apple-style-span" style="color:#CCCCFF;">Craigie Street Bistrot</span></a><span class="Apple-style-span" style="color:#CCCCFF;"> (now </span><a href="http://www.craigieonmain.com/" target="_blank" style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; text-decoration: none; "><span class="Apple-style-span" style="color:#CCCCFF;">Craigie on Main</span></a><span class="Apple-style-span" style="color:#CCCCFF;">), my favorite restaurant in the city, and one that has been a </span><span style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border- margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; font-weight: bold; "><span class="Apple-style-span" style="color:#CCCCFF;">champion of local foods</span></span><span class="Apple-style-span" style="color:#CCCCFF;">long before it became cool contacted me claiming that he was in the process of developing a burger for his </span><a href="http://www.craigieonmain.com/?page_id=190" target="_blank" style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; text-decoration: none; "><span class="Apple-style-span" style="color:#CCCCFF;">bar menu</span></a><span class="Apple-style-span" style="color:#CCCCFF;"> using locally sourced beef from Hardwick, MA, I was excited to see how he tackled the problem and watch the development, and even more excited to taste the end results. Today, Tony shares his secrets with us.</span></p><h2 style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 5px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; font: normal normal normal 20px/normal Georgia, 'Times New Roman', Times, serif; text-transform: uppercase; "><span class="Apple-style-span" style="color:#CCCCFF;">SECRET NUMBER 1: THE FAT</span></h2><p style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border- margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 10px; padding-left: 0px; text-align: left; line-height: 22px; font-size:12px;color:initial;"><span class="Apple-style-span" style="color:#CCCCFF;"><img src="http://www.goodeater.org/wp-content/uploads/2009/11/20091124-burger-meat-types-craigie.jpg" alt="20091124 burger meat types craigie %organic food" title="20091124-burger-meat-types-craigie" width="500" height="205" class="aligncenter size-full wp-image-647" style="border-top-width: 1px; border-right-width: 1px; border-bottom-width: 1px; border-left-width: 1px; border-style: initial; border-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 2px; padding-right: 2px; padding-bottom: 2px; padding-left: 2px; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: rgb(248, 248, 244); border-top-style: solid; border-right-style: solid; border-bottom-style: solid; border-left-style: solid; border-top-color: rgb(230, 230, 230); border-right-color: rgb(230, 230, 230); border-bottom-color: rgb(230, 230, 230); border-left-color: rgb(230, 230, 230); background-position: initial initial; background-repeat: initial initial; " /><br />I’m going to give it up straight away. His solution to the inconsistent size and low fat content problem was one so intuitive that I’m surprised I’ve never seen it anywhere else: </span><span class="pullquote" style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border- margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border- margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; font-weight: bold; "><span class="Apple-style-span" style="color:#CCCCFF;">just add pure beef fat.</span></span></span><span class="Apple-style-span" style="color:#CCCCFF;"> By starting with three very flavorful and lean cuts of beef (he uses equal parts</span><span style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border- margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; font-weight: bold; "><span class="Apple-style-span" style="color:#CCCCFF;">short rib, flap meat, and brisket</span></span><span class="Apple-style-span" style="color:#CCCCFF;">), and adding in as much fat as you want (he goes with a ratio of around </span><span style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border- margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; font-weight: bold; "><span class="Apple-style-span" style="color:#CCCCFF;">85/15</span></span><span class="Apple-style-span" style="color:#CCCCFF;">), you can get all the </span><span style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border- margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; font-weight: bold; "><span class="Apple-style-span" style="color:#CCCCFF;">flavor of grass-fed beef</span></span><span class="Apple-style-span" style="color:#CCCCFF;"> combined with the juicy</span><span style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border- margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; font-weight: bold; "><span class="Apple-style-span" style="color:#CCCCFF;">fat content of grain-fed beef. Best of both worlds.</span></span></p><p style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border- margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 10px; padding-left: 0px; text-align: left; line-height: 22px; font-size:12px;color:initial;"><img src="http://www.goodeater.org/wp-content/uploads/2009/11/20091124-burger-meat-types-craigie-patty.jpg" alt="20091124 burger meat types craigie patty %organic food" title="20091124-burger-meat-types-craigie-patty" width="250" height="290" class="alignright size-full wp-image-644" style="border-top-width: 1px; border-right-width: 1px; border-bottom-width: 1px; border-left-width: 1px; border-style: initial; border-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 2px; padding-right: 2px; padding-bottom: 2px; padding-left: 2px; display: inline; float: right; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: rgb(248, 248, 244); border-top-style: solid; border-right-style: solid; border-bottom-style: solid; border-left-style: solid; border-top-color: rgb(230, 230, 230); border-right-color: rgb(230, 230, 230); border-bottom-color: rgb(230, 230, 230); border-left-color: rgb(230, 230, 230); background-position: initial initial; background-repeat: initial initial; " /><span class="Apple-style-span" style="color:#CCCCFF;">“I started off using </span><span style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border- margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; font-weight: bold; "><span class="Apple-style-span" style="color:#CCCCFF;">100% bone marrow</span></span><span class="Apple-style-span" style="color:#CCCCFF;"> as my fat,” Tony says with an elated grin. Anyone who’s tried roasted bone marrow knows that it’s easily the richest, beefiest part of the cow. Spread it on toast, sprinkle it with sea salt, knock it back, and it’s like a</span><span style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border- margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; font-weight: bold; "><span class="Apple-style-span" style="color:#CCCCFF;">full-on stampede on your tongue</span></span><span class="Apple-style-span" style="color:#CCCCFF;">. “It tasted awesome,” he continues, “up until the time that it cooled a little bit and started coagulating in your mouth. </span><span style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border- margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; font-weight: bold; "><span class="Apple-style-span" style="color:#CCCCFF;">It was like eating a beef flavored candle</span></span><span class="Apple-style-span" style="color:#CCCCFF;">.”</span></p><p style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border- margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 10px; padding-left: 0px; text-align: left; line-height: 22px; font-size:12px;color:initial;"><span class="Apple-style-span" style="color:#CCCCFF;">In the end, he settled on a 2:1 mixture of</span><span style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border- margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; font-weight: bold; "><span class="Apple-style-span" style="color:#CCCCFF;">suet</span></span><span class="Apple-style-span" style="color:#CCCCFF;"> (fat taken from around the kidneys of the cow) and </span><span style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border- margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; font-weight: bold; "><span class="Apple-style-span" style="color:#CCCCFF;">marrow</span></span><span class="Apple-style-span" style="color:#CCCCFF;">, all of which get ground together with the beef a single time through a coarse die on the meat grinder.</span></p><h2 style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 5px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; font: normal normal normal 20px/normal Georgia, 'Times New Roman', Times, serif; text-transform: uppercase; "><span class="Apple-style-span" style="color:#CCCCFF;">SECRET NUMBER 2: UMAMI</span></h2><p style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border- margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 10px; padding-left: 0px; text-align: left; line-height: 22px; font-size:12px;color:initial;"><span class="Apple-style-span" style="color:#CCCCFF;">I like to feel at least in a small part responsible for the sparking the second secret of the Craigie on Main burger. I’d been toying with grinding </span><span style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border- margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; font-weight: bold; "><span class="Apple-style-span" style="color:#CCCCFF;">anchovies</span></span><span class="Apple-style-span" style="color:#CCCCFF;"> or sprinkling a bit of</span><span style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border- margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; font-weight: bold; "><span class="Apple-style-span" style="color:#CCCCFF;">monosodium glutamate </span></span><span class="Apple-style-span" style="color:#CCCCFF;">(which, contrary to popular belief, has never been linked to any health problems) into my own burger mix for a while – not enough to make the burgers taste fishy, but just enough to give them a little </span><a href="http://www.umamiinfo.com/" target="_blank" style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; text-decoration: none; "><span class="Apple-style-span" style="color:#CCCCFF;">umami</span></a><span class="Apple-style-span" style="color:#CCCCFF;"> kick to </span><span style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border- margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; font-weight: bold; "><span class="Apple-style-span" style="color:#CCCCFF;">ratchet up their meaty flavor</span></span><span class="Apple-style-span" style="color:#CCCCFF;">. I mentioned this to Tony, and here was his response:</span></p><p style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border- margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 10px; padding-left: 0px; text-align: left; line-height: 22px; font-size:12px;color:initial;"><img src="http://www.goodeater.org/wp-content/uploads/2009/11/20091124-burger-meat-types-craigie-miso.jpg" alt="20091124 burger meat types craigie miso %organic food" title="20091124-burger-meat-types-craigie-miso" width="250" height="294" class="alignright size-full wp-image-643" style="border-top-width: 1px; border-right-width: 1px; border-bottom-width: 1px; border-left-width: 1px; border-style: initial; border-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 2px; padding-right: 2px; padding-bottom: 2px; padding-left: 2px; display: inline; float: right; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: rgb(248, 248, 244); border-top-style: solid; border-right-style: solid; border-bottom-style: solid; border-left-style: solid; border-top-color: rgb(230, 230, 230); border-right-color: rgb(230, 230, 230); border-bottom-color: rgb(230, 230, 230); border-left-color: rgb(230, 230, 230); background-position: initial initial; background-repeat: initial initial; " /><span style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border- margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span class="Apple-style-span" style="color:#CCCCFF;">umami!!! great idea. A-1, etc are total umami bombs. I use anchovies in most of my braises, makes great sense. What about white soy, or kecap manis?</span></span></p><p style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border- margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 10px; padding-left: 0px; text-align: left; line-height: 22px; font-size:12px;color:initial;"><span class="Apple-style-span" style="color:#CCCCFF;">Well, after months of testing far more rigorous than my own, he came up with a novel solution: </span><span style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border- margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; font-weight: bold; "><span class="Apple-style-span" style="color:#CCCCFF;">dehydrating miso paste</span></span><span class="Apple-style-span" style="color:#CCCCFF;">.</span></p><p style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border- margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 10px; padding-left: 0px; text-align: left; line-height: 22px; font-size:12px;color:initial;"><span class="Apple-style-span" style="color:#CCCCFF;">Miso paste is already an intense “umami bomb” on its own. spreading it thin and leaving it overnightt in the dehydrator only intensifies this flavor.. “We were using a bit of A-1 for a while, but dehydrated miso was the only thing we found that was</span><span style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border- margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; font-weight: bold; "><span class="Apple-style-span" style="color:#CCCCFF;">concentrated enough in glutamates to give the beef the amount of umami we wanted without adding its own flavor</span></span><span class="Apple-style-span" style="color:#CCCCFF;">.”</span></p><p style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border- margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 10px; padding-left: 0px; text-align: left; line-height: 22px; font-size:12px;color:initial;"><span class="Apple-style-span" style="color:#CCCCFF;">Could this be the next big thing? Imagine having a shaker full of this next to your salt and pepper. Roasts, chops, stews, the number of things that could be improved with just a dash of umami is endless.</span></p><p style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border- margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 10px; padding-left: 0px; text-align: left; line-height: 22px; font-size:12px;color:initial;"><span class="Apple-style-span" style="color:#CCCCFF;">This 8-ounce patty holds more than a little promise.</span></p><h2 style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 5px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; font: normal normal normal 20px/normal Georgia, 'Times New Roman', Times, serif; text-transform: uppercase; "><span class="Apple-style-span" style="color:#CCCCFF;">SECRET NUMBER 3: KITCHEN TOYS</span></h2><p style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border- margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 10px; padding-left: 0px; text-align: left; line-height: 22px; font-size:12px;color:initial;"></p><p style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border- margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 10px; padding-left: 0px; text-align: left; line-height: 22px; font-size:12px;color:initial;"><img src="http://www.goodeater.org/wp-content/uploads/2009/11/20091124-burger-meat-types-craigie-cooking.jpg" alt="20091124 burger meat types craigie cooking %organic food" title="20091124-burger-meat-types-craigie-cooking" width="250" height="234" class="alignright size-full wp-image-641" style="border-top-width: 1px; border-right-width: 1px; border-bottom-width: 1px; border-left-width: 1px; border-style: initial; border-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 2px; padding-right: 2px; padding-bottom: 2px; padding-left: 2px; display: inline; float: right; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: rgb(248, 248, 244); border-top-style: solid; border-right-style: solid; border-bottom-style: solid; border-left-style: solid; border-top-color: rgb(230, 230, 230); border-right-color: rgb(230, 230, 230); border-bottom-color: rgb(230, 230, 230); border-left-color: rgb(230, 230, 230); background-position: initial initial; background-repeat: initial initial; " /><span class="Apple-style-span" style="color:#CCCCFF;">For any home cooks attempting to follow this recipe, here’s the part where you might get a little stuck. Though with the combinations of meats and the miso, </span><span style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border- margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; font-weight: bold; "><span class="Apple-style-span" style="color:#CCCCFF;">this burger promises to deliver flavor no matter how you cook it,</span></span><span class="Apple-style-span" style="color:#CCCCFF;">Chef Maws’ method of choice forgoes the griddle or the grill. Instead, he pops it inside a steam-injected, pressure and temperature-controlled </span><a href="http://www.winstonind.com/" target="_blank" style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; text-decoration: none; "><span class="Apple-style-span" style="color:#CCCCFF;">C-Vap oven</span></a><span class="Apple-style-span" style="color:#CCCCFF;">.</span></p><p style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border- margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 10px; padding-left: 0px; text-align: left; line-height: 22px; font-size:12px;color:initial;"><span class="Apple-style-span" style="color:#CCCCFF;">Often described as being “</span><a href="http://www.sousvide.org/" target="_blank" style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; text-decoration: none; "><span class="Apple-style-span" style="color:#CCCCFF;">sous-vide</span></a><span class="Apple-style-span" style="color:#CCCCFF;"> without the bags,” items placed in the cabinet are cooked slowly under positive pressure. What does this mean? It means you get a perfectly medium-rare burger all the way from edge to edge, with barely any lost moisture</span></p><p style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border- margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 10px; padding-left: 0px; text-align: left; line-height: 22px; font-size:12px;color:initial;"><span class="Apple-style-span" style="color:#CCCCFF;">The one thing it doesn’t do: brown the meat. Tony pulls out a sad, pale-gray, patty from the cabinet and shows it to me. “Doesn’t look very good, does it?” he asks. He heads over to another one of his new toys: a steel </span><a href="http://spanishfood.about.com/od/cookingtipsandbasics/g/defalaplancha.htm" target="_blank" style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; text-decoration: none; "><span class="Apple-style-span" style="color:#CCCCFF;">plancha</span></a><span class="Apple-style-span" style="color:#CCCCFF;"> set into his state-of-the-art </span><a href="http://www.molteni.com/" target="_blank" style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; text-decoration: none; "><span class="Apple-style-span" style="color:#CCCCFF;">Molteni</span></a><span class="Apple-style-span" style="color:#CCCCFF;"> range. This puppy reaches over 900 degrees, which is hotter than any grill on the market. All of this translates into: instant char with no chance of overcooking the interior; The patty spends no more than 30 seconds on each side.</span></p><h2 style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 5px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; font: normal normal normal 20px/normal Georgia, 'Times New Roman', Times, serif; text-transform: uppercase; "><span class="Apple-style-span" style="color:#CCCCFF;">SECRET NUMBER 4: THE TOPPINGS</span></h2><p style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border- margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 10px; padding-left: 0px; text-align: left; line-height: 22px; font-size:12px;color:initial;"><img src="http://www.goodeater.org/wp-content/uploads/2009/11/20091124-burger-meat-types-craigie-cheesing.jpg" alt="20091124 burger meat types craigie cheesing %organic food" title="20091124-burger-meat-types-craigie-cheesing" width="250" height="200" class="alignright size-full wp-image-640" style="border-top-width: 1px; border-right-width: 1px; border-bottom-width: 1px; border-left-width: 1px; border-style: initial; border-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 2px; padding-right: 2px; padding-bottom: 2px; padding-left: 2px; display: inline; float: right; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: rgb(248, 248, 244); border-top-style: solid; border-right-style: solid; border-bottom-style: solid; border-left-style: solid; border-top-color: rgb(230, 230, 230); border-right-color: rgb(230, 230, 230); border-bottom-color: rgb(230, 230, 230); border-left-color: rgb(230, 230, 230); background-position: initial initial; background-repeat: initial initial; " /><span class="Apple-style-span" style="color:#CCCCFF;">I’m generally a purist when it comes to burger toppings.</span><span style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border- margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; font-weight: bold; "><span class="Apple-style-span" style="color:#CCCCFF;"> I don’t want anything interfering with the flavor of the carefully selected beef</span></span><span class="Apple-style-span" style="color:#CCCCFF;">. Enhancing, sure, but interfering, no thanks. Some thin sliced onion to play up its savoriness, a bit of mild-flavored cheese only for its goo-factor, a pickle or some tangy sauce to add a bit of sugar and acid to cut through the richness, and on the rare occasion that I find a perfect tomato, a single slice will do.</span></p><p style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border- margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 10px; padding-left: 0px; text-align: left; line-height: 22px; font-size:12px;color:initial;"><span class="Apple-style-span" style="color:#CCCCFF;">But, as the </span><span style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border- margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; font-weight: bold; "><span class="Apple-style-span" style="color:#CCCCFF;">blue-cheese coated burger</span></span><span class="Apple-style-span" style="color:#CCCCFF;"> at the </span><a href="http://www.thespottedpig.com/" target="_blank" style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; text-decoration: none; "><span class="Apple-style-span" style="color:#CCCCFF;">Spotted Pig</span></a><span class="Apple-style-span" style="color:#CCCCFF;"> showed me, there are exceptions to every rule. Thus far, the Craigie on Main burger looks like it may be one of them.</span></p><p style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border- margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 10px; padding-left: 0px; text-align: left; line-height: 22px; font-size:12px;color:initial;"><span class="Apple-style-span" style="color:#CCCCFF;">The cheese is a</span><span style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border- margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; font-weight: bold; "><span class="Apple-style-span" style="color:#CCCCFF;"> 3-year old cheddar from Vermont</span></span><span class="Apple-style-span" style="color:#CCCCFF;">, which melts into a gooey, salty, piquant veil with a brief stint under the salamander. Chef Maws simultaneously checks on the cheese as he carefully toasts the </span><span style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border- margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; font-weight: bold; "><span class="Apple-style-span" style="color:#CCCCFF;">house-made bun</span></span><span class="Apple-style-span" style="color:#CCCCFF;">.</span></p><p style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border- margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 10px; padding-left: 0px; text-align: left; line-height: 22px; font-size:12px;color:initial;"><img src="http://www.goodeater.org/wp-content/uploads/2009/11/20091124-burger-meat-types-craigie-plating.jpg" alt="20091124 burger meat types craigie plating %organic food" title="20091124-burger-meat-types-craigie-plating" width="250" height="390" class="alignright size-full wp-image-645" style="border-top-width: 1px; border-right-width: 1px; border-bottom-width: 1px; border-left-width: 1px; border-style: initial; border-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 2px; padding-right: 2px; padding-bottom: 2px; padding-left: 2px; display: inline; float: right; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: rgb(248, 248, 244); border-top-style: solid; border-right-style: solid; border-bottom-style: solid; border-left-style: solid; border-top-color: rgb(230, 230, 230); border-right-color: rgb(230, 230, 230); border-bottom-color: rgb(230, 230, 230); border-left-color: rgb(230, 230, 230); background-position: initial initial; background-repeat: initial initial; " /><span class="Apple-style-span" style="color:#CCCCFF;">The bun is slightly giving, with a light dairy sweetness, and a sprinkle of sesame seeds. Like my toppings, I tend to prefer my buns a little less conspicuous – </span><span style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border- margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; font-weight: bold; "><span class="Apple-style-span" style="color:#CCCCFF;">soft and squishy is the way to my heart</span></span><span class="Apple-style-span" style="color:#CCCCFF;"> – but again, in this case, it’s robustness seems appropriate given the intensity of the beef.</span></p><p style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border- margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 10px; padding-left: 0px; text-align: left; line-height: 22px; font-size:12px;color:initial;"><span class="Apple-style-span" style="color:#CCCCFF;">Next he grabs a </span><span style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border- margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; font-weight: bold; "><span class="Apple-style-span" style="color:#CCCCFF;">handful of watercress </span></span><span class="Apple-style-span" style="color:#CCCCFF;">and places it on the warm sizzle platter he’d just pulled the patty from. “</span><span style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border- margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; font-weight: bold; "><span class="Apple-style-span" style="color:#CCCCFF;">Hamburger vinaigrette</span></span><span class="Apple-style-span" style="color:#CCCCFF;">,” he says, as he swirls the watercress around to sop up the few juices that managed to escape from the patty. Along with the dehydrated miso, I now have two things I need to add to my must-have-on-hand-at-all-times list.</span></p><p style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border- margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 10px; padding-left: 0px; text-align: left; line-height: 22px; font-size:12px;color:initial;"><span class="Apple-style-span" style="color:#CCCCFF;">Finally, a </span><span style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border- margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; font-weight: bold; "><span class="Apple-style-span" style="color:#CCCCFF;">handful of crispy fried onions</span></span><span class="Apple-style-span" style="color:#CCCCFF;">(Boston chefs seem to </span><a href="http://aht.seriouseats.com/archives/2008/10/schlow-now-ground-cow-how-to-make-bostons-radius-burger-at-home.html" target="_blank" style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; text-decoration: none; "><span class="Apple-style-span" style="color:#CCCCFF;">have a thing </span></a><span class="Apple-style-span" style="color:#CCCCFF;">for onion rings on burgers), and a smear of </span><span style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border- margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; font-weight: bold; "><span class="Apple-style-span" style="color:#CCCCFF;">house made mace-scented ketchup</span></span><span class="Apple-style-span" style="color:#CCCCFF;"> complete the “cheffiest” burger (and I mean that in a good way) I’ve ever seen. Boston’s been slow to join in on the </span><a href="http://aht.seriouseats.com/archives/2008/11/pat-la-frieda-wholesale-meats-factory-tour-west-village-nyc.html" target="_blank" style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; text-decoration: none; "><span class="Apple-style-span" style="color:#CCCCFF;">custom meat blend</span></a><span class="Apple-style-span" style="color:#CCCCFF;"> game, but we’ve beat NY to the punch with the </span><span style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border- margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; font-weight: bold; "><span class="Apple-style-span" style="color:#CCCCFF;">bone marrw</span></span><span class="Apple-style-span" style="color:#CCCCFF;">. Find me a NY chef doing it. I dare you.</span></p><h2 style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 5px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; font: normal normal normal 20px/normal Georgia, 'Times New Roman', Times, serif; text-transform: uppercase; "><span class="Apple-style-span" style="color:#CCCCFF;">SO AFTER ALL THAT WORK, HOW DID IT TASTE?</span></h2><p style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border- margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 10px; padding-left: 0px; text-align: left; line-height: 22px; font-size:12px;color:initial;"><img src="http://www.goodeater.org/wp-content/uploads/2009/11/20091124-burger-meat-types-craigie-finished.jpg" alt="20091124 burger meat types craigie finished %organic food" title="20091124-burger-meat-types-craigie-finished" width="250" height="315" class="alignright size-full wp-image-642" style="border-top-width: 1px; border-right-width: 1px; border-bottom-width: 1px; border-left-width: 1px; border-style: initial; border-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 2px; padding-right: 2px; padding-bottom: 2px; padding-left: 2px; display: inline; float: right; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: rgb(248, 248, 244); border-top-style: solid; border-right-style: solid; border-bottom-style: solid; border-left-style: solid; border-top-color: rgb(230, 230, 230); border-right-color: rgb(230, 230, 230); border-bottom-color: rgb(230, 230, 230); border-left-color: rgb(230, 230, 230); background-position: initial initial; background-repeat: initial initial; " /><span class="Apple-style-span" style="color:#CCCCFF;">I’m a bit biased, because as I’ve said, I’m a thin, griddled, simple burger man myself. At the same time, I also feel at least a tiny bit personally vested in this particular burger, having been a close observer from the start.</span></p><p style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border- margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 10px; padding-left: 0px; text-align: left; line-height: 22px; font-size:12px;color:initial;"><span class="Apple-style-span" style="color:#CCCCFF;">Here’s my assessment: In the running for the most expensive burger in town at $18, the </span><span style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border- margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; font-weight: bold; "><span class="Apple-style-span" style="color:#CCCCFF;">patty itself is spot-on and worth every penny</span></span><span class="Apple-style-span" style="color:#CCCCFF;">. The meat and fat blend makes it the</span><span style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border- margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; font-weight: bold; "><span class="Apple-style-span" style="color:#CCCCFF;">beefiest burger I’ve ever had</span></span><span class="Apple-style-span" style="color:#CCCCFF;">, the novel cooking technique ensures that it’s </span><span style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border- margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; font-weight: bold; "><span class="Apple-style-span" style="color:#CCCCFF;">perfectly coooked every time with a nice crusty sear</span></span><span class="Apple-style-span" style="color:#CCCCFF;">, and the ingenious use of powdered miso gives it that </span><span style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border- margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; font-weight: bold; "><span class="Apple-style-span" style="color:#CCCCFF;">extra push over the top.</span></span></p><p style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border- margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 10px; padding-left: 0px; text-align: left; line-height: 22px; font-size:12px;color:initial;"><span class="Apple-style-span" style="color:#CCCCFF;">The toppings, on the other hand (and I know there are those who disagree, but hey – I’m about as opinionated as it gets when it comes to burgers), are where I have a couple problems. The cheddar works well, but the </span><span style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border- margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; font-weight: bold; "><span class="Apple-style-span" style="color:#CCCCFF;">watercress loses a little too much structure</span></span><span class="Apple-style-span" style="color:#CCCCFF;"> – I find myself wanting something with a </span><span style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border- margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; font-weight: bold; "><span class="Apple-style-span" style="color:#CCCCFF;">little more crunch</span></span><span class="Apple-style-span" style="color:#CCCCFF;"> in there to add texture to the otherwise tender sandwich.</span></p><p size="12px" color="initial" style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border- margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 10px; padding-left: 0px; text-align: left; line-height: 22px; "><span class="Apple-style-span" style="color:#CCCCFF;">And finally, while some burger-eaters may like the overload of richness and sweetness from the combination of the sweet fried onions, the sweet ketchup and the rich beef and cheese, I feel that a </span><span style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border- margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; font-weight: bold; "><span class="Apple-style-span" style="color:#CCCCFF;">bit of acid crunch from a pickle</span></span><span class="Apple-style-span" style="color:#CCCCFF;"> would do wonders.</span></p><p size="12px" color="initial" style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border- margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 10px; padding-left: 0px; text-align: left; line-height: 22px; "><img src="http://www.goodeater.org/wp-content/uploads/2009/11/20091124-burger-meat-types-craigie-split-300x199.jpg" alt="20091124 burger meat types craigie split 300x199 %organic food" title="20091124-burger-meat-types-craigie-split" width="500" height="320" class="alignright size-medium wp-image-646" style="border-top-width: 1px; border-right-width: 1px; border-bottom-width: 1px; border-left-width: 1px; border-style: initial; border-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 2px; padding-right: 2px; padding-bottom: 2px; padding-left: 2px; display: inline; float: right; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: rgb(248, 248, 244); border-top-style: solid; border-right-style: solid; border-bottom-style: solid; border-left-style: solid; border-top-color: rgb(230, 230, 230); border-right-color: rgb(230, 230, 230); border-bottom-color: rgb(230, 230, 230); border-left-color: rgb(230, 230, 230); background-position: initial initial; background-repeat: initial initial; " /><span class="Apple-style-span" style="color:#CCCCFF;">When I express my opinions to Chef Maws, he gives a reason that I can’t possibly argue with. “You know,</span><span style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border- margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; font-weight: bold; "><span class="Apple-style-span" style="color:#CCCCFF;"> I want to try pickles on it,</span></span><span class="Apple-style-span" style="color:#CCCCFF;"> but I didn’t plan ahead from last summer, so I don’t have any pickles in the walk-in. </span><span style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border- margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; font-weight: bold; "><span class="Apple-style-span" style="color:#CCCCFF;">As soon as the first cucumbers of the summer become available, we’re going to start experimenting again</span></span><span class="Apple-style-span" style="color:#CCCCFF;">.”</span></p><p size="12px" color="initial" style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border- margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 10px; padding-left: 0px; text-align: left; line-height: 22px; "><span class="Apple-style-span" style="color:#CCCCFF;">Like all the food at his restaurant, this burger is a </span><span style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border- margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; font-weight: bold; "><span class="Apple-style-span" style="color:#CCCCFF;">work in progress</span></span><span class="Apple-style-span" style="color:#CCCCFF;">, </span><span style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border- margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; font-weight: bold; "><span class="Apple-style-span" style="color:#CCCCFF;">changing as dynamically as the seasons </span></span><span style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border- margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span class="Apple-style-span" style="color:#CCCCFF;">(Just last week I caught him chatting casually at the bar with the baker from the fabulous </span><a href="http://www.iggysbread.com/main.html" target="_blank" style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; text-decoration: none; "><span class="Apple-style-span" style="color:#CCCCFF;">Iggy’s Bakery</span></a><span class="Apple-style-span" style="color:#CCCCFF;"> about ways to improve the texture of the bun).</span></span><span class="Apple-style-span" style="color:#CCCCFF;"> You can’t help but respect a chef who spells it out to his guests by printing right on the menu, “sorry, no tomatoes until August!”</span></p><p size="12px" color="initial" style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border- margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 10px; padding-left: 0px; text-align: left; line-height: 22px; "><span class="Apple-style-span" style="color:#CCCCFF;">Well, Tony, see you August 1st.</span></p><p size="12px" color="initial" style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border- margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 10px; padding-left: 0px; text-align: left; line-height: 22px; "><strong style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border- margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; color:initial;"><span class="Apple-style-span" style="color:#CCCCFF;">UPDATE:</span></strong><span class="Apple-style-span" style="color:#CCCCFF;"> I recently ate the burger at Craigie on Main which now comes complete with house-made red wine vinegar pickles, celery root cole slaw, and shoestring potatoes fries in place of the sweet potato. The pickle is just what the burger needed. Excellent!</span></p><p size="12px" color="initial" style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border- margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 10px; padding-left: 0px; text-align: left; line-height: 22px; "><span style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border- margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; font-weight: bold; "><span class="Apple-style-span" style="color:#CCCCFF;">Available for $18 at Craigie on Main</span></span><span class="Apple-style-span" style="color:#CCCCFF;"><br /></span><span style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border- margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; font-weight: bold; font-size:10px;"><span class="Apple-style-span" style="color:#CCCCFF;">853 Main Street, Cambridge MA, (617)497-5511</span></span><span class="Apple-style-span" style="color:#CCCCFF;"><br /></span><span style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border- margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; font-weight: bold; font-size:10px;"><span class="Apple-style-span" style="color:#CCCCFF;">Open Tuesday through Sunday</span></span><span class="Apple-style-span" style="color:#CCCCFF;"><br /></span><span style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border- margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; font-weight: bold; font-size:10px;"><span class="Apple-style-span" style="color:#CCCCFF;">Dining room: 5:30-10 (10:30 Friday, Saturday)</span></span><span class="Apple-style-span" style="color:#CCCCFF;"><br /></span><span style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border- margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; font-weight: bold; font-size:10px;"><span class="Apple-style-span" style="color:#CCCCFF;">Bar: 5:30-1am</span></span><span class="Apple-style-span" style="color:#CCCCFF;"><br /></span><span style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border- margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; font-weight: bold; font-size:10px;"><span class="Apple-style-span" style="color:#CCCCFF;">Bar Food: 5:30-midnight</span></span><span class="Apple-style-span" style="color:#CCCCFF;"><br /></span><span style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border- margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; font-weight: bold; font-size:10px;"><span class="Apple-style-span" style="color:#CCCCFF;">Brunch: Sunday 11am-2pm</span></span></p></div></span></div></div>HerbyNhttp://www.blogger.com/profile/12046653940210099947noreply@blogger.com0tag:blogger.com,1999:blog-6680939874528319542.post-40170144199086829092009-12-04T05:24:00.000-08:002009-12-04T05:38:52.465-08:00Thomas Keller's Buttermilk Fried Chicken<div style="text-align: left;">Thomas Keller of famed The French Laundry has a "home comfort food" cookbook out. I was able to snag this "fried chicken" recipe from the internet and though i'd share. the book is called: "<a href="http://www.amazon.com/Ad-Hoc-Home-Thomas-Keller/dp/1579653774/">ad hoc at home</a>".</div><div><br /></div><div><span class="Apple-style-span" style=" color: rgb(68, 68, 68); line-height: 23px; font-family:Georgia, 'Times New Roman', Times, serif;font-size:14px;"><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 15px; margin-left: 0px; text-align: center; "><a href="http://www.amazon.com/gp/product/1579653774/ref=s9_simz_gw_s0_p14_i2?pf_rd_m=ATVPDKIKX0DER&pf_rd_s=center-2&pf_rd_r=1QPTHT6V5XAZMFXZ81B2&pf_rd_t=101&pf_rd_p=470938631&pf_rd_i=507846" style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; color: rgb(28, 155, 220); text-decoration: underline; "><img class="size-medium wp-image-411 aligncenter" title="ADHOC" src="http://theknifefoodblog.files.wordpress.com/2009/11/adhoc.jpg?w=300&h=300" alt="ADHOC" width="300" height="300" style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: auto; margin-bottom: 0px; margin-left: auto; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; display: block; " /></a></p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 15px; margin-left: 0px; "><span class="Apple-style-span" style="line-height: normal; font-family:Georgia, serif;font-size:16px;"><span class="Apple-style-span" style="color:#FFFFFF;">anyone that can't think of a good christmas gift for me... (hint, hint....) : )</span></span></p></span></div><div><div><div style="text-align: center;">***************************************</div><div><span class="Apple-style-span" style=" ;font-family:verdana, arial, helvetica, sans-serif;font-size:small;"><span class="h1" style=" color: rgb(228, 121, 17); font-family:verdana, arial, helvetica, sans-serif;font-size:medium;"><strong>Buttermilk Fried Chicken</strong></span><br /><p>If there's a better fried chicken, I haven't tasted it. First, and critically, the chicken is brined for 12 hours in a herb-lemon brine, which seasons the meat and helps it stay juicy. The flour is seasoned with garlic and onion powders, paprika, cayenne, salt, and pepper. The chicken is dredged in the seasoned flour, dipped in buttermilk, and then dredged again in the flour. The crust becomes almost feathered and is very crisp. Fried chicken is a great American tradition that’s fallen out of favor. A taste of this, and you will want it back in your weekly routine. <i>--Thomas Keller</i></p><p><b>Ingredients</b><br />(Serves 4-6)<br /></p><img align="right" border="0" src="http://g-ecx.images-amazon.com/images/G/01/books/promotions/ad-hoc-fried-chicken-350._V221458882_.jpg" /><ul style="list-style-type: disc; margin-top: 1.12em; margin-right: 0px; margin-bottom: 1.12em; margin-left: 20px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><li style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 20px; ">Two 2 1/2- to 3-pound chickens (see Note on Chicken Size)</li><li style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 20px; ">Chicken Brine (recipe follows), cold</li><br /><br /><b>For Dredging and Frying</b><br /><li style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 20px; ">Peanut or canola oil for deep-frying</li><li style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 20px; ">1 quart buttermilk</li><li style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 20px; ">Kosher salt and freshly ground black pepper</li><br /><br /><b>Coating</b><br /><li style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 20px; ">6 cups all-purpose flour</li><li style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 20px; ">1/4 cup garlic powder</li><li style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 20px; ">1/4 cup onion powder</li><li style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 20px; ">1 tablespoon plus 1 teaspoon paprika</li><li style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 20px; ">1 tablespoon plus 1 teaspoon cayenne</li><li style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 20px; ">1 tablespoon plus 1 teaspoon kosher salt</li><li style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 20px; ">1 teaspoon freshly ground black pepper</li><li style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 20px; ">Ground fleur de sel or fine sea salt</li><li style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 20px; ">Rosemary and thyme sprigs for garnish</li></ul><br /><p><b>Directions</b></p><p>Cut each chicken into 10 pieces: 2 legs, 2 thighs, 4 breast quarters, and 2 wings. Pour the brine into a container large enough to hold the chicken pieces, add in the chicken, and refrigerate for 12 hours (no longer, or the chicken may become too salty).</p><p>Remove the chicken from the brine (discard the brine) and rinse under cold water, removing any herbs or spices sticking to the skin. Pat dry with paper towels, or let air-dry. Let rest at room temperature for 1-1/2 hours, or until it comes to room temperature.</p><p>If you have two large pots (about 6 inches deep) and a lot of oil, you can cook the dark and white meat at the same time; if not, cook the dark meat first, then turn up the heat and cook the white meat. No matter what size pot you have, the oil should not come more than one-third of the way up the sides of the pot. Fill the pot with at least 2 inches of peanut oil and heat to 320°F. Set a cooling rack over a baking sheet. Line a second baking sheet with parchment paper.</p><p>Meanwhile, combine all the coating ingredients in a large bowl. Transfer half the coating to a second large bowl. Pour the buttermilk into a third bowl and season with salt and pepper. Set up a dipping station: the chicken pieces, one bowl of coating, the bowl of buttermilk, the second bowl of coating, and the parchment-lined baking sheet.</p><p>Just before frying, dip the chicken thighs into the first bowl of coating, turning to coat and patting off the excess; dip them into the buttermilk, allowing the excess to run back into the bowl; then dip them into the second bowl of coating. Transfer to the parchment-lined pan.</p><p>Carefully lower the thighs into the hot oil. Adjust the heat as necessary to return the oil to the proper temperature. Fry for 2 minutes, then carefully move the chicken pieces around in the oil and continue to fry, monitoring the oil temperature and turning the pieces as necessary for even cooking, for 11 to 12 minutes, until the chicken is a deep golden brown, cooked through, and very crisp. Meanwhile, coat the chicken drumsticks and transfer to the parchment-lined baking sheet.</p><p>Transfer the cooked thighs to the cooling rack skin-side-up and let rest while you fry the remaining chicken. (Putting the pieces skin-side-up will allow excess fat to drain, whereas leaving them skin-side-down could trap some of the fat.) Make sure that the oil is at the correct temperature, and cook the chicken drumsticks. When the drumsticks are done, lean them meat-side-up against the thighs to drain, then sprinkle the chicken with fine sea salt.</p><p>Turn up the heat and heat the oil to 340°F. Meanwhile, coat the chicken breasts and wings. Carefully lower the chicken breasts into the hot oil and fry for 7 minutes, or until golden brown, cooked through, and crisp. Transfer to the rack, sprinkle with salt, and turn skin side up. Cook the wings for 6 minutes, or until golden brown and cooked through. Transfer the wings to the rack and turn off the heat. Arrange the chicken on a serving platter. Add the herb sprigs to the oil (which will still be hot) and let them cook and crisp for a few seconds, then arrange them over the chicken.</p><p>Note on Chicken Size: You may need to go to a farmers' market to get these small chickens. Grocery store chickens often run 3 to 4 pounds. They can, of course, be used in this recipe but if chickens in the 2-1/2- to 3-pound range are available to you, they're worth seeking out. They’re a little easier to cook properly at the temperatures we recommend here and, most important, pieces this size result in the optimal meat-to-crust proportion, which is such an important part of the pleasure of fried chicken.</p><p>Note: We let the chicken rest for 7 to 10 minutes after it comes out of the fryer so that it has a chance to cool down. If the chicken has rested for longer than 10 minutes, put the tray of chicken in a 400°F oven for a minute or two to ensure that the crust is crisp and the chicken is hot.</p><b>Chicken Brine</b><br />Makes 2 gallons<ul style="list-style-type: disc; margin-top: 1.12em; margin-right: 0px; margin-bottom: 1.12em; margin-left: 20px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><li style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 20px; ">5 lemons, halved</li><li style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 20px; ">24 bay leaves</li><li style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 20px; ">1 bunch (4 ounces) flat-leaf parsley</li><li style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 20px; ">1 bunch (1 ounce) thyme</li><li style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 20px; ">1/2 cup clover honey</li><li style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 20px; ">1 head garlic, halved through the equator</li><li style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 20px; ">3/4 cup black peppercorns</li><li style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 20px; ">2 cups (10 ounces) kosher salt, preferably Diamond Crystal</li><li style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 20px; ">2 gallons water</li></ul><p>The key ingredient here is the lemon, which goes wonderfully with chicken, as do the herbs: bay leaf, parsley, and thyme. This amount of brine will be enough for 10 pounds.</p><p>Combine all the ingredients in a large pot, cover, and bring to a boil. Boil for 1 minute, stirring to dissolve the salt. Remove from the heat and cool completely, then chill before using. The brine can be refrigerated for up to 3 days.</p></span></div></div></div>HerbyNhttp://www.blogger.com/profile/12046653940210099947noreply@blogger.com0tag:blogger.com,1999:blog-6680939874528319542.post-73085605526546833092009-11-28T12:11:00.000-08:002009-11-28T12:16:42.045-08:00THE FOOD LAB: TURKEY BRINING BASICSin the spirit of the thanksgiving season (and christmas to come)... thought i'd share this interesting post on "brining" turkey from <a href="http://www.goodeater.org/2009/11/06/the-food-lab-turkey-brining-basics/">The Good Eater blog</a> by way of "SeriousEats.com".<div style="text-align: center;">*****************************************</div><div><span class="Apple-style-span" style=" color: rgb(51, 51, 51); font-family:Arial, Tahoma, Verdana, Helvetica, sans-serif;font-size:12px;"><h2 class="singleh2" style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 5px; margin-left: 0px; padding-top: 5px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; font-size: 1.8em !important; color: rgb(255, 120, 0); font: normal normal normal 20px/normal Georgia, 'Times New Roman', Times, serif; text-transform: uppercase; "><a href="http://www.goodeater.org/2009/11/06/the-food-lab-turkey-brining-basics/">THE FOOD LAB: TURKEY BRINING BASICS</a></h2><div class="date-comments" style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 1px; border-left-width: 0px; border-style: initial; border-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 10px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-bottom-style: solid; border-bottom-color: rgb(202, 202, 202); color: rgb(119, 119, 119); height: 25px; line-height: 25px; font-size:11px;"><p class="fl" style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border- margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 10px; padding-left: 0px; float: left; line-height: 25px; color:initial;"><span class="Apple-style-span" style="line-height: 22px; font-size:10px;"><span class="Apple-style-span" style="color:#6666CC;"><br /></span></span></p><p class="fl" style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border- margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 10px; padding-left: 0px; float: left; line-height: 25px; color:initial;"><span class="Apple-style-span" style="line-height: 22px; font-size:10px;"><span class="Apple-style-span" style="color:#6666CC;"><br /></span></span></p><span class="Apple-style-span" style="color:#6666CC;"><span class="Apple-style-span" style="line-height: 22px;"><br /></span></span></div><div class="entry" style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border- margin-top: 0px; margin-right: 0px; margin-bottom: 5px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; color:initial;"><p style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border- margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 10px; padding-left: 0px; text-align: left; line-height: 22px; font-size:12px;color:initial;"><span style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border- margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; font-family:'Century Gothic';"><small style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border- margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; color:initial;"><strong style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border- margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; color:initial;"><span class="Apple-style-span" style="color:#6666CC;">Note:</span></strong><span class="Apple-style-span" style="color:#6666CC;"> This column is syndicated from </span><a href="http://www.seriouseats.com/" style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; text-decoration: none; "><span class="Apple-style-span" style="color:#6666CC;">SeriousEats.com</span></a><span class="Apple-style-span" style="color:#6666CC;">, where I write regularly about the role of science in the kitchen. Please visit their wonderful site! Have a question that needs answering? Email me </span><a href="mailto:kenjialtster@gmail.com" style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border- margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; text-decoration: none; color:initial;"><span class="Apple-style-span" style="color:#6666CC;">here</span></a><span class="Apple-style-span" style="color:#6666CC;">, and I’ll do my best to respond in a future post.</span></small></span></p><p style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border- margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 10px; padding-left: 0px; text-align: left; line-height: 22px; font-size:12px;color:initial;"><span class="Apple-style-span" style="color:#6666CC;"><img alt="20091103brining turkey open %organic food" src="http://www.seriouseats.com/images/20091103brining-turkey-open.jpg" title="%organic food" style="border-top-width: 1px; border-right-width: 1px; border-bottom-width: 1px; border-left-width: 1px; border-style: initial; border-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 2px; padding-right: 2px; padding-bottom: 2px; padding-left: 2px; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: rgb(248, 248, 244); border-top-style: solid; border-right-style: solid; border-bottom-style: solid; border-left-style: solid; border-top-color: rgb(230, 230, 230); border-right-color: rgb(230, 230, 230); border-bottom-color: rgb(230, 230, 230); border-left-color: rgb(230, 230, 230); background-position: initial initial; background-repeat: initial initial; " /></span></p><p class="caption" style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border- margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 10px; padding-left: 0px; text-align: left; line-height: 22px; font-size:12px;color:initial;"><span class="Apple-style-span" style="color:#6666CC;">[Photographs: J. Kenji Lopez-Alt]</span></p><p style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border- margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 10px; padding-left: 0px; text-align: left; line-height: 22px; font-size:12px;color:initial;"><span class="Apple-style-span" style="color:#6666CC;">If my mom’s roasting skills are representative of the nation’s, then I’ll assume </span><strong style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border- margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; color:initial;"><span class="Apple-style-span" style="color:#6666CC;">we’ve all experienced dry turkey.</span></strong><span class="Apple-style-span" style="color:#6666CC;"> I’m not talking the kind that frays around the edges as soon as a carving knife comes close to it or that instantly turns to sawdust when it hits your tongue—I’m talking the kind that is just good enough that you can still smile and say nice things during dinner, but just bad enough that you wonder why the pilgrims couldn’t have eaten prime rib during that first fall.</span></p><p style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border- margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 10px; padding-left: 0px; text-align: left; line-height: 22px; font-size:12px;color:initial;"><strong style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border- margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; color:initial;"><span class="Apple-style-span" style="color:#6666CC;">The problem, as we all know, is with overcooking.</span></strong><span class="Apple-style-span" style="color:#6666CC;"> So first, a quick look at what happens to turkey (and other meats) as it cooks.</span></p><ul style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border- margin-top: 0px; margin-right: 0px; margin-bottom: 15px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 20px; font-size:12px;color:initial;"><li style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border- margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 15px; padding-top: 3px; padding-right: 0px; padding-bottom: 3px; padding-left: 0px; list-style-type: circle !important; list-style-position: inside !important; list-style-image: initial !important; color:initial;"><strong style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border- margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; color:initial;"><span class="Apple-style-span" style="color:#6666CC;">Under 120°F (48.9°C):</span></strong><span class="Apple-style-span" style="color:#6666CC;"> The meat is still considered raw. Muscle cells are bundled up and aligned in long, straight cable-like fibrils wrapped in a sheath of elastic connective tissues, which is what gives meat it’s “grain.”</span></li><li style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border- margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 15px; padding-top: 3px; padding-right: 0px; padding-bottom: 3px; padding-left: 0px; list-style-type: circle !important; list-style-position: inside !important; list-style-image: initial !important; color:initial;"><strong style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border- margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; color:initial;"><span class="Apple-style-span" style="color:#6666CC;">At 120°F:</span></strong><span class="Apple-style-span" style="color:#6666CC;"> The protein </span><em style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border- margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; color:initial;"><span class="Apple-style-span" style="color:#6666CC;">myosin</span></em><span class="Apple-style-span" style="color:#6666CC;">, begins to coagulate, forcing some liquid out of the muscle cells, which then collects within the protein sheath.</span></li><li style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border- margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 15px; padding-top: 3px; padding-right: 0px; padding-bottom: 3px; padding-left: 0px; list-style-type: circle !important; list-style-position: inside !important; list-style-image: initial !important; color:initial;"><strong style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border- margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; color:initial;"><span class="Apple-style-span" style="color:#6666CC;">At 140°F (60°C):</span></strong><span class="Apple-style-span" style="color:#6666CC;"> The remaining proteins within the muscle cells coagulate, forcing all of the liquid out of the cells, and into the protein sheath. The coagulated proteins turn the meat firm and opaque.</span></li><li style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border- margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 15px; padding-top: 3px; padding-right: 0px; padding-bottom: 3px; padding-left: 0px; list-style-type: circle !important; list-style-position: inside !important; list-style-image: initial !important; color:initial;"><strong style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border- margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; color:initial;"><span class="Apple-style-span" style="color:#6666CC;">At 150°F (65.6 °C):</span></strong><span class="Apple-style-span" style="color:#6666CC;"> The proteins in the sheath itself (mainly </span><em style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border- margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; color:initial;"><span class="Apple-style-span" style="color:#6666CC;">collagen</span></em><span class="Apple-style-span" style="color:#6666CC;">) rapidly coagulate and contract. Like squeezing a tube of toothpaste, all the water what was forced out of the cells and has collected within the sheath, is now squeezed out of the meat completely.</span><strong style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border- margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; color:initial;"><span class="Apple-style-span" style="color:#6666CC;">Congratulations, your turkey is overcooked</span></strong><span class="Apple-style-span" style="color:#6666CC;">.</span></li></ul><p style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border- margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 10px; padding-left: 0px; text-align: left; line-height: 22px; font-size:12px;color:initial;"><small style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border- margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; color:initial;"><span class="Apple-style-span" style="color:#6666CC;">Thanks to all those who pointed out that I should include temperature conversions in the future</span></small></p><p style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border- margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 10px; padding-left: 0px; text-align: left; line-height: 22px; font-size:12px;color:initial;"><span class="Apple-style-span" style="color:#6666CC;">Although the government will have you believe that 165°F is the minimum temperature to cook your turkey to, clearly </span><strong style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border- margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; color:initial;"><span class="Apple-style-span" style="color:#6666CC;">you need your turkey to be within the 140 to 150°F range</span></strong><span class="Apple-style-span" style="color:#6666CC;"> to ensure juiciness.</span></p><p style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border- margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 10px; padding-left: 0px; text-align: left; line-height: 22px; font-size:12px;color:initial;"><span class="Apple-style-span" style="color:#6666CC;">Below this range, and the moisture is still locked within the muscle cells. This is why raw meat tastes slippery instead of juicy—your teeth aren’t sharp enough to liberate the moisture from inside the cells. Above this range, and the liquid has already gone and found a new home. But even with an accurate thermometer, you run into a problem. </span><span class="pullquote" style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border- margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span class="Apple-style-span" style="color:#6666CC;">It may seem obvious to say it, but roasting cooks meats from the outside in</span></span><span class="Apple-style-span" style="color:#6666CC;">. So at normal roasting temperatures—say 300°F—by the time the center of the bird is at 145°F, the exterior layers of your bird will be much higher, closer to 180 or 190°F. the result is slices that are perfectly moist and tender in the center, but overcooked and dry around the edges.</span></p><p style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border- margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 10px; padding-left: 0px; text-align: left; line-height: 22px; font-size:12px;color:initial;"><strong style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border- margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; color:initial;"><span class="Apple-style-span" style="color:#6666CC;">Enter brining</span></strong><span class="Apple-style-span" style="color:#6666CC;">, the process in which a lean cut of meat (like turkey, chicken breast, or pork) is soaked in a salt water solution to help it retain moisture during cooking. Sure, sure—this is nothing new. The Scandinavians and Chinese have been extolling the virtues of brining for millennia, and </span><em style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border- margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; color:initial;"><a href="http://www.cooksillustrated.com/" style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; text-decoration: none; "><span class="Apple-style-span" style="color:#6666CC;">Cook’s Illustrated</span></a></em><span class="Apple-style-span" style="color:#6666CC;"> has for at least a decade. But the thing that is odd to me is that </span><strong style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border- margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; color:initial;"><span class="Apple-style-span" style="color:#6666CC;">people can’t seem to agree on </span><em style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border- margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; color:initial;"><span class="Apple-style-span" style="color:#6666CC;">how</span></em><span class="Apple-style-span" style="color:#6666CC;"> it works—even the experts.</span></strong></p><h4 style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border- margin-top: 0px; margin-right: 0px; margin-bottom: 5px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; font-weight: normal; font-size:12px;color:initial;"><span class="Apple-style-span" style="color:#6666CC;">Brining Basics</span></h4><p style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border- margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 10px; padding-left: 0px; text-align: left; line-height: 22px; font-size:12px;color:initial;"><span class="Apple-style-span" style="color:#6666CC;"><img alt="20091103raw turkey %organic food" src="http://www.seriouseats.com/images/20091103raw-turkey.jpg" title="%organic food" style="border-top-width: 1px; border-right-width: 1px; border-bottom-width: 1px; border-left-width: 1px; border-style: initial; border-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 2px; padding-right: 2px; padding-bottom: 2px; padding-left: 2px; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: rgb(248, 248, 244); border-top-style: solid; border-right-style: solid; border-bottom-style: solid; border-left-style: solid; border-top-color: rgb(230, 230, 230); border-right-color: rgb(230, 230, 230); border-bottom-color: rgb(230, 230, 230); border-left-color: rgb(230, 230, 230); background-position: initial initial; background-repeat: initial initial; " /></span></p><p style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border- margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 10px; padding-left: 0px; text-align: left; line-height: 22px; font-size:12px;color:initial;"><span class="Apple-style-span" style="color:#6666CC;">Let’s start with what it actually accomplishes.</span></p><p style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border- margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 10px; padding-left: 0px; text-align: left; line-height: 22px; font-size:12px;color:initial;"><strong style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border- margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; color:initial;"><span class="Apple-style-span" style="color:#6666CC;">Spoiler Alert:</span></strong><span class="Apple-style-span" style="color:#6666CC;"> One of these breasts is not like that other. In a few moments, I’m going to throw all three into a 300°F oven, roast them until they are 145°F in the very center, then quickly sear them in a hot skillet until their skin is a beautifully crisp, burnished golden brown. Only one of them will emerge fully tender and moist. The other two will end up dry and stringy around the edges.</span></p><p style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border- margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 10px; padding-left: 0px; text-align: left; line-height: 22px; font-size:12px;color:initial;"><span class="Apple-style-span" style="color:#6666CC;">For this experiment, I started with </span><strong style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border- margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; color:initial;"><span class="Apple-style-span" style="color:#6666CC;">three nearly identical fresh, non-kosher </span></strong><span class="Apple-style-span" style="color:#6666CC;">(kosher breasts come pre-salted), </span><strong style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border- margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; color:initial;"><span class="Apple-style-span" style="color:#6666CC;">non-enhanced</span></strong><span class="Apple-style-span" style="color:#6666CC;"> (turkeys that come injected with a saline solution, I.E. Butterball’s and Jenny-O’s) </span><strong style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border- margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; color:initial;"><span class="Apple-style-span" style="color:#6666CC;">turkey breasts</span></strong><span class="Apple-style-span" style="color:#6666CC;"> (I admit, two were right breasts, and one was left).</span></p><p style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border- margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 10px; padding-left: 0px; text-align: left; line-height: 22px; font-size:12px;color:initial;"><span class="Apple-style-span" style="color:#6666CC;">One of them I left totally untreated before roasting. The second, I soaked overnight in a </span><strong style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border- margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; color:initial;"><span class="Apple-style-span" style="color:#6666CC;">6% solution of salt water</span></strong><span class="Apple-style-span" style="color:#6666CC;"> (about 1/2 a cup of kosher salt, or 1/4 cup of table salt per quart of water). The third breast was a control that was soaked in pure water, just to ensure that it’s actually the salt in the solution that is affecting the quality of the meat.</span></p><p style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border- margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 10px; padding-left: 0px; text-align: left; line-height: 22px; font-size:12px;color:initial;"><span class="Apple-style-span" style="color:#6666CC;"><img alt="20091103cooked brined turkey %organic food" src="http://www.seriouseats.com/images/20091103cooked-brined-turkey.jpg" title="%organic food" style="border-top-width: 1px; border-right-width: 1px; border-bottom-width: 1px; border-left-width: 1px; border-style: initial; border-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 2px; padding-right: 2px; padding-bottom: 2px; padding-left: 2px; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: rgb(248, 248, 244); border-top-style: solid; border-right-style: solid; border-bottom-style: solid; border-left-style: solid; border-top-color: rgb(230, 230, 230); border-right-color: rgb(230, 230, 230); border-bottom-color: rgb(230, 230, 230); border-left-color: rgb(230, 230, 230); background-position: initial initial; background-repeat: initial initial; " /></span></p><p style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border- margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 10px; padding-left: 0px; text-align: left; line-height: 22px; font-size:12px;color:initial;"><span class="Apple-style-span" style="color:#6666CC;">In order to gauge moisture loss, I weighed each breast at all stages of the process—straight from the butcher, just before roasting, just after emerging from the oven, and just before slicing, making sure to subtract the weight of the fat deposited in the roasting pan from each breast to compensate for any differences in fat loss.</span></p><p style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border- margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 10px; padding-left: 0px; text-align: left; line-height: 22px; font-size:12px;color:initial;"><strong style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border- margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; color:initial;"><span class="Apple-style-span" style="color:#6666CC;">Here’s what happened:</span></strong></p><p style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border- margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 10px; padding-left: 0px; text-align: left; line-height: 22px; font-size:12px;color:initial;"><span class="Apple-style-span" style="color:#6666CC;"><img alt="20091103 turkey brining graph %organic food" src="http://www.seriouseats.com/images/20091103-turkey-brining-graph.jpg" title="%organic food" style="border-top-width: 1px; border-right-width: 1px; border-bottom-width: 1px; border-left-width: 1px; border-style: initial; border-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 2px; padding-right: 2px; padding-bottom: 2px; padding-left: 2px; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: rgb(248, 248, 244); border-top-style: solid; border-right-style: solid; border-bottom-style: solid; border-left-style: solid; border-top-color: rgb(230, 230, 230); border-right-color: rgb(230, 230, 230); border-bottom-color: rgb(230, 230, 230); border-left-color: rgb(230, 230, 230); background-position: initial initial; background-repeat: initial initial; " /></span></p><p style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border- margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 10px; padding-left: 0px; text-align: left; line-height: 22px; font-size:12px;color:initial;"><span class="Apple-style-span" style="color:#6666CC;">The </span><strong style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border- margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; color:initial;"><span class="Apple-style-span" style="color:#6666CC;">blue line</span></strong><span class="Apple-style-span" style="color:#6666CC;"> represents the untreated turkey breast, which ends up losing around 24% of its weight in moisture-loss during cooking. The brined turkey, on the other hand, lost only about 15% of its weight, while the water-soaked turkey lost around 20%. </span><span class="pullquote" style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border- margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span class="Apple-style-span" style="color:#6666CC;">Clearly, brining works, and it’s specifically the salt in the soak that helps the turkey retain moisture</span></span><span class="Apple-style-span" style="color:#6666CC;"> while its cooking.</span></p><p style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border- margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 10px; padding-left: 0px; text-align: left; line-height: 22px; font-size:12px;color:initial;"><span class="Apple-style-span" style="color:#6666CC;">And the best part? Since a brine works from the outside in, it affects precisely those areas of the turkey breast that are most prone to drying out—the exterior layers.</span></p><p style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border- margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 10px; padding-left: 0px; text-align: left; line-height: 22px; font-size:12px;color:initial;"><strong style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border- margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; color:initial;"><span class="Apple-style-span" style="color:#6666CC;">Let me demonstrate:</span></strong></p><p style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border- margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 10px; padding-left: 0px; text-align: left; line-height: 22px; font-size:12px;color:initial;"><span class="Apple-style-span" style="color:#6666CC;"><img alt="20091103 labelled sliced unbrined turkey %organic food" src="http://www.seriouseats.com/images/20091103-labelled-sliced-unbrined-turkey.jpg" title="%organic food" style="border-top-width: 1px; border-right-width: 1px; border-bottom-width: 1px; border-left-width: 1px; border-style: initial; border-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 2px; padding-right: 2px; padding-bottom: 2px; padding-left: 2px; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: rgb(248, 248, 244); border-top-style: solid; border-right-style: solid; border-bottom-style: solid; border-left-style: solid; border-top-color: rgb(230, 230, 230); border-right-color: rgb(230, 230, 230); border-bottom-color: rgb(230, 230, 230); border-left-color: rgb(230, 230, 230); background-position: initial initial; background-repeat: initial initial; " /></span></p><p style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border- margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 10px; padding-left: 0px; text-align: left; line-height: 22px; font-size:12px;color:initial;"><span class="Apple-style-span" style="color:#6666CC;">This is a macro shot of </span><strong style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border- margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; color:initial;"><span class="Apple-style-span" style="color:#6666CC;">two slices taken off of the roasted, unbrined turkey breast.</span></strong><span class="Apple-style-span" style="color:#6666CC;"> Now, don’t get me wrong—if someone served this to me at a Thanksgiving meal, I’d be more than happy to eat it. In fact, the very center of the slice is absolutely perfect. But as you can clearly see, it’s the last half-centimeter around the edge that starts to dry out.</span></p><p style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border- margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 10px; padding-left: 0px; text-align: left; line-height: 22px; font-size:12px;color:initial;"><strong style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border- margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; color:initial;"><span class="Apple-style-span" style="color:#6666CC;">Now, take a look at this:</span></strong></p><p style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border- margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 10px; padding-left: 0px; text-align: left; line-height: 22px; font-size:12px;color:initial;"><span class="Apple-style-span" style="color:#6666CC;"><img alt="20091103 labelled sliced brined turkey %organic food" src="http://www.seriouseats.com/images/20091103-labelled-sliced-brined-turkey.jpg" title="%organic food" style="border-top-width: 1px; border-right-width: 1px; border-bottom-width: 1px; border-left-width: 1px; border-style: initial; border-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 2px; padding-right: 2px; padding-bottom: 2px; padding-left: 2px; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: rgb(248, 248, 244); border-top-style: solid; border-right-style: solid; border-bottom-style: solid; border-left-style: solid; border-top-color: rgb(230, 230, 230); border-right-color: rgb(230, 230, 230); border-bottom-color: rgb(230, 230, 230); border-left-color: rgb(230, 230, 230); background-position: initial initial; background-repeat: initial initial; " /></span></p><p style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border- margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 10px; padding-left: 0px; text-align: left; line-height: 22px; font-size:12px;color:initial;"><span class="Apple-style-span" style="color:#6666CC;">These are </span><strong style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border- margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; color:initial;"><span class="Apple-style-span" style="color:#6666CC;">two slices taken from the brined turkey breast.</span></strong><span class="Apple-style-span" style="color:#6666CC;"> Even the outermost layers, which rose to temperatures well in excess of 150°F, are still moist and juicy, forming perfectly smooth, even slices.*</span></p><p style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border- margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 10px; padding-left: 0px; text-align: left; line-height: 22px; font-size:12px;color:initial;"><small style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border- margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; color:initial;"><span class="Apple-style-span" style="color:#6666CC;">*I apologize for the slight blurriness of the focus on the front of the slices—this is a photographer error, and not a poorly executed airbrushing job.</span></small></p><h4 style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border- margin-top: 0px; margin-right: 0px; margin-bottom: 5px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; font-weight: normal; font-size:12px;color:initial;"><span class="Apple-style-span" style="color:#6666CC;">How it Works</span></h4><p style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border- margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 10px; padding-left: 0px; text-align: left; line-height: 22px; font-size:12px;color:initial;"><span class="Apple-style-span" style="color:#6666CC;">So the salt solution is somehow helping the turkey retain more moisture as it cooks. </span><em style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border- margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; color:initial;"><span class="Apple-style-span" style="color:#6666CC;">But how?</span></em></p><p style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border- margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 10px; padding-left: 0px; text-align: left; line-height: 22px; font-size:12px;color:initial;"><span class="Apple-style-span" style="color:#6666CC;">One common explanation is that it is pure </span><strong style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border- margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; color:initial;"><span class="Apple-style-span" style="color:#6666CC;">osmosis</span></strong><span class="Apple-style-span" style="color:#6666CC;">, the movement of water across a semi-permeable membrane. Cell walls are designed to allow water and small molecules to move in and out of them freely, while preventing larger molecules from entering or leaving—this is how it gets the raw materials it needs to live without losing any of its “guts.”</span></p><p style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border- margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 10px; padding-left: 0px; text-align: left; line-height: 22px; font-size:12px;color:initial;"><span class="Apple-style-span" style="color:#6666CC;">This movement of water and small soluble compounds is controlled by </span><em style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border- margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; color:initial;"><span class="Apple-style-span" style="color:#6666CC;">osmotic pressure</span></em><span class="Apple-style-span" style="color:#6666CC;">. Essentially, whenever there is an imbalance of the concentration of solutes across two sides of a permeable membrane, water will pass through the membrane until the concentration is equalized.</span></p><p style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border- margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 10px; padding-left: 0px; text-align: left; line-height: 22px; font-size:12px;color:initial;"><span class="Apple-style-span" style="color:#6666CC;">So how does this explain brining? Well, </span><em style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border- margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; color:initial;"><span class="Apple-style-span" style="color:#6666CC;">unfortunately, it doesn’t</span></em><span class="Apple-style-span" style="color:#6666CC;">, and we can prove this without even knowing the concentration of solutes inside the cells to begin with. Let’s look at three possible scenarios.</span></p><ul style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border- margin-top: 0px; margin-right: 0px; margin-bottom: 15px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 20px; font-size:12px;color:initial;"><li style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border- margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 15px; padding-top: 3px; padding-right: 0px; padding-bottom: 3px; padding-left: 0px; list-style-type: circle !important; list-style-position: inside !important; list-style-image: initial !important; color:initial;"><strong style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border- margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; color:initial;"><span class="Apple-style-span" style="color:#6666CC;">Scenario 1: There is a higher concentration of solutes within the cells.</span></strong><p style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border- margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 10px; padding-left: 0px; text-align: left; line-height: 22px; font-size:12px;color:initial;"></p><p style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border- margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 10px; padding-left: 0px; text-align: left; line-height: 22px; font-size:12px;color:initial;"><span class="Apple-style-span" style="color:#6666CC;">In this case, in order to equalize the concentration, water should flow from the brine into the cells. Seems to make sense—</span><em style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border- margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; color:initial;"><span class="Apple-style-span" style="color:#6666CC;">except</span></em><span class="Apple-style-span" style="color:#6666CC;"> that as we’ve already seen, soaking in pure water is less effective than soaking in salt water (see graph above). If osmotic pressure was the only thing bringing water into the meat, then a soak in pure water (which creates a higher differential in solute concentration between the interior and exterior of the cells) should force more water into the cells than a soak in salt water.</span></p></li><li style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border- margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 15px; padding-top: 3px; padding-right: 0px; padding-bottom: 3px; padding-left: 0px; list-style-type: circle !important; list-style-position: inside !important; list-style-image: initial !important; color:initial;"><strong style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border- margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; color:initial;"><span class="Apple-style-span" style="color:#6666CC;">Scenario 2: There is an equal concentration of solutes within the cells.</span></strong><p style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border- margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 10px; padding-left: 0px; text-align: left; line-height: 22px; font-size:12px;color:initial;"><span class="Apple-style-span" style="color:#6666CC;">In this case, osmosis does not even enter into it. There may be an exchange of solutes as sodium ions change places with small molecules inside the cells through diffusion, but this should have no effect on the amount of water taken up by the meat</span></p></li><li style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border- margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 15px; padding-top: 3px; padding-right: 0px; padding-bottom: 3px; padding-left: 0px; list-style-type: circle !important; list-style-position: inside !important; list-style-image: initial !important; color:initial;"><strong style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border- margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; color:initial;"><span class="Apple-style-span" style="color:#6666CC;">Scenario 3: There is a lower concentration of solutes within the cells.</span></strong><p style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border- margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 10px; padding-left: 0px; text-align: left; line-height: 22px; font-size:12px;color:initial;"><span class="Apple-style-span" style="color:#6666CC;">In this case, the laws of osmosis state that water would migrate from within the cells to the outside. Your turkey meat should actually </span><em color="initial" style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border- margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span class="Apple-style-span" style="color:#6666CC;">dry-out even more</span></em><span class="Apple-style-span" style="color:#6666CC;"> if your salt solution is too concentrated.</span></p></li></ul><p style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border- margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 10px; padding-left: 0px; text-align: left; line-height: 22px; font-size:12px;color:initial;"><span class="Apple-style-span" style="color:#6666CC;">In a bid to demonstrate that osmosis is </span><strong style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border- margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; color:initial;"><span class="Apple-style-span" style="color:#6666CC;">not</span></strong><span class="Apple-style-span" style="color:#6666CC;"> the key factor in brining, I conducted an experiment based on scenario three: </span><strong style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border- margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; color:initial;"><span class="Apple-style-span" style="color:#6666CC;">I brined a turkey breast in a fully saturated salt water solution</span></strong><span class="Apple-style-span" style="color:#6666CC;"> (I.E., a solution with as much salt as I could possibly dissolve in it)—around 35% salt by weight—and compared it to a turkey breast in a 6% brine solution.</span></p><p style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border- margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 10px; padding-left: 0px; text-align: left; line-height: 22px; font-size:12px;color:initial;"><span class="Apple-style-span" style="color:#6666CC;"><img alt="20091103high salt vs low salt brining %organic food" src="http://www.seriouseats.com/images/20091103high-salt-vs-low-salt-brining.jpg" title="%organic food" style="border-top-width: 1px; border-right-width: 1px; border-bottom-width: 1px; border-left-width: 1px; border-style: initial; border-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 2px; padding-right: 2px; padding-bottom: 2px; padding-left: 2px; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: rgb(248, 248, 244); border-top-style: solid; border-right-style: solid; border-bottom-style: solid; border-left-style: solid; border-top-color: rgb(230, 230, 230); border-right-color: rgb(230, 230, 230); border-bottom-color: rgb(230, 230, 230); border-left-color: rgb(230, 230, 230); background-position: initial initial; background-repeat: initial initial; " /></span></p><p style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border- margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 10px; padding-left: 0px; text-align: left; line-height: 22px; font-size:12px;color:initial;"><span class="Apple-style-span" style="color:#6666CC;">While the fully-saturated-brined turkey on the left had outer layers that were inedibly salty (remember—diffusion), </span><strong style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border- margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; color:initial;"><span class="Apple-style-span" style="color:#6666CC;">both turkeys lost about the same amount of weight during cooking,</span></strong><span class="Apple-style-span" style="color:#6666CC;"> indicating that rather than effecting osmosis, the salt must be doing something entirely different.*</span></p><h4 style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border- margin-top: 0px; margin-right: 0px; margin-bottom: 5px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; font-weight: normal; font-size:12px;color:initial;"><span class="Apple-style-span" style="color:#6666CC;">The Answer</span></h4><p style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border- margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 10px; padding-left: 0px; text-align: left; line-height: 22px; font-size:12px;color:initial;"><span class="Apple-style-span" style="color:#6666CC;">Turns out that the real answer has to do with the </span><strong style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border- margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; color:initial;"><span class="Apple-style-span" style="color:#6666CC;">shape of proteins.</span></strong><span class="Apple-style-span" style="color:#6666CC;"> In their natural state, the muscle cells are tightly bound within their protein sheaths—this doesn’t leave much room for excess water to collect in the meat.</span></p><p style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border- margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 10px; padding-left: 0px; text-align: left; line-height: 22px; font-size:12px;color:initial;"><span class="Apple-style-span" style="color:#6666CC;">But as anyone who has ever made sausages or cured meats knows, </span><span class="pullquote" style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border- margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span class="Apple-style-span" style="color:#6666CC;">salt has a powerful effect on muscles</span></span><span class="Apple-style-span" style="color:#6666CC;">. A </span><strong style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border- margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; color:initial;"><span class="Apple-style-span" style="color:#6666CC;">6% solution of salt</span></strong><span class="Apple-style-span" style="color:#6666CC;"> will effectively denature (read: unravel) the proteins that make up the sheath around the muscle bundles. In this loosened, denatured state, you can now fit more water into those muscles than in their natural state. Even better, the denatured proteins in the sheaths contract far less as they cook, therefore squeezing out much less moisture.</span></p><p style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border- margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 10px; padding-left: 0px; text-align: left; line-height: 22px; font-size:12px;color:initial;"><span class="Apple-style-span" style="color:#6666CC;">Now, given that most of you food nerds have probably been brining for years, is knowing all this really going to make your turkey taste better this Thanksgiving?</span></p><p style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border- margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 10px; padding-left: 0px; text-align: left; line-height: 22px; font-size:12px;color:initial;"><strong style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border- margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; color:initial;"><span class="Apple-style-span" style="color:#6666CC;">Nope.</span></strong><span class="Apple-style-span" style="color:#6666CC;"> But at least it gives you something to talk to your relatives about besides gluten formation in laminate pastry pie crusts.</span></p><p style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border- margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 10px; padding-left: 0px; text-align: left; line-height: 22px; font-size:12px;color:initial;"><small style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border- margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; color:initial;"><span class="Apple-style-span" style="color:#6666CC;">*Disclaimer: I know I’m going to eventually get beat up in the comments section for not mentioning this, so I will say now that yes, osmosis does actually enter into the equation in a minor way: as salt diffuses into the actual muscle cells, they break down some of the cells internal structure, releasing solutes into it. Provided your brine concentration is low enough, this can create a difference in osmotic pressure that will cause some water to actually migrate into the cells themselves instead of just into the protein sheaths surrounding them.</span></small></p><small style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border- margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; color:initial;"><p size="12px" color="initial" style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border- margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 10px; padding-left: 0px; text-align: left; line-height: 22px; "><span class="Apple-style-span" style="color:#6666CC;">That said, once the turkey is cooked and the liquid is squeezed out from within the cells, it is the moisture trapped in the protein sheaths that gives the sensation of juiciness—not the liquid that was inside the cells before it was even cooked, as is clearly demonstrated by the last experiment using a fully-saturated brine solution.</span></p></small></div></span></div>HerbyNhttp://www.blogger.com/profile/12046653940210099947noreply@blogger.com0tag:blogger.com,1999:blog-6680939874528319542.post-24490681498769211082009-11-16T08:04:00.000-08:002009-11-16T08:15:04.491-08:00Serious Eats Blog: Turkey Burgers That Don't SuckNot a huge turkey burger guy, but i have recently begun making some ground chicken meatballs for my toddler and thus i'm interested in ground patty recipes that use poultry vs. beef. below find a blog posting from "<a href="http://aht.seriouseats.com/archives/2009/11/the-burger-lab-turkey-burgers-that-dont-suck.html">Serious Eats</a>" that i found to be good reading, and i'm looking forward to trying this recipe one day.<div><br /></div><div>Note: i like to add a little applesauce to ground poultry. it seems to give a little sweetness and moisture without adding to the fat content.</div><div style="text-align: center;">************************************************</div><div><span class="Apple-style-span" style=" color: rgb(63, 63, 63); line-height: 18px; font-family:Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif';font-size:13px;"><h3 style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: -1px; padding-top: 0px; padding-right: 0px; padding-bottom: 3px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: normal; font-style: inherit; font-size: 23px; font-family: Georgia, Times, 'Times New Roman', serif; vertical-align: baseline; line-height: 25px; "><a href="http://aht.seriouseats.com/archives/2009/11/the-burger-lab-turkey-burgers-that-dont-suck.html"><span class="Apple-style-span" style="color:#3366FF;">The Burger Lab: Turkey Burgers That Don't Suck</span></a></h3><p class="byline" style="margin-top: 0px; margin-right: 0px; margin-bottom: -5px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 8px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; font-size: 11px; font-family: Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif'; vertical-align: baseline; border-style: initial; border-color: initial; line-height: 14px; "><span class="Apple-style-span" style="color:#3366FF;">Posted by </span><a href="http://www.seriouseats.com/user/profile/GoodEaterKenji" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; font-size: 11px; font-family: inherit; vertical-align: baseline; text-decoration: none; "><span class="Apple-style-span" style="color:#3366FF;">J. Kenji Lopez-Alt</span></a><span class="Apple-style-span" style="color:#3366FF;">, November 13, 2009 at 9:30 AM</span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 8px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; vertical-align: baseline; border-style: initial; border-color: initial; line-height: 18px; font-family:Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif';font-size:13px;"><small style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; font-size: 11px; font-family: inherit; vertical-align: baseline; line-height: 14px; "><span class="Apple-style-span" style="color:#3366FF;">It's time for another round of The Burger Lab. Got a suggestion for an upcoming topic? Email Kenji </span><a href="mailto:BurgerLab@gmail.com" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; font-size: 11px; font-family: inherit; vertical-align: baseline; text-decoration: none; "><span class="Apple-style-span" style="color:#3366FF;">here</span></a><span class="Apple-style-span" style="color:#3366FF;">, and he'll do his best to answer your queries in a future post.</span></small></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 8px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; vertical-align: baseline; border-style: initial; border-color: initial; line-height: 18px; font-family:Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif';font-size:13px;"><span class="Apple-style-span" style="color:#3366FF;"><img alt="20091112-turkey-burger-composite.jpg" src="http://aht.seriouseats.com/images/20091112-turkey-burger-composite.jpg" style="margin-top: 3px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; font-size: 13px; font-family: inherit; vertical-align: baseline; " /></span></p><p class="caption" style="margin-top: -4px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 8px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: italic; font-size: 11px; font-family: Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif'; vertical-align: baseline; border-style: initial; border-color: initial; line-height: 14px; "><span class="Apple-style-span" style="color:#3366FF;">[Photographs: J. Kenji Lopez-Alt]</span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 8px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; font-size: 13px; font-family: Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif'; vertical-align: baseline; border-style: initial; border-color: initial; line-height: 18px; "></p><h3 style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: -1px; padding-top: 0px; padding-right: 0px; padding-bottom: 3px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: normal; font-style: inherit; font-size: 23px; font-family: Georgia, Times, 'Times New Roman', serif; vertical-align: baseline; line-height: 25px; "><span class="Apple-style-span" style="color:#3366FF;">Seriously Meaty Turkey Burgers</span></h3><p class="byline" style="margin-top: 0px; margin-right: 0px; margin-bottom: -5px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 8px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; font-size: 11px; font-family: Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif'; vertical-align: baseline; border-style: initial; border-color: initial; line-height: 14px; "><span class="Apple-style-span" style="color:#3366FF;">Posted by </span><a href="http://www.seriouseats.com/user/profile/GoodEaterKenji" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; font-size: 11px; font-family: inherit; vertical-align: baseline; text-decoration: none; "><span class="Apple-style-span" style="color:#3366FF;">J. Kenji Lopez-Alt</span></a><span class="Apple-style-span" style="color:#3366FF;">, November 13, 2009 at 9:30 AM</span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 8px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; font-size: 13px; font-family: Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif'; vertical-align: baseline; border-style: initial; border-color: initial; line-height: 18px; "><em style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: italic; font-size: 13px; font-family: inherit; vertical-align: baseline; "><span class="Apple-style-span" style="color:#3366FF;">- makes four 5-ounce burgers -</span></em></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 8px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; font-size: 13px; font-family: Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif'; vertical-align: baseline; border-style: initial; border-color: initial; line-height: 18px; "><span class="Apple-style-span" style="color:#3366FF;">Although packaged turkey meat will work, for best results, grind your own meat in a meat grinder. Marmite or Vegemite can be found in the international aisle of most supermarkets.</span></p><h5 style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 2px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: bold; font-style: inherit; font-size: 13px; font-family: Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif'; vertical-align: baseline; line-height: 15px; "><span class="Apple-style-span" style="color:#3366FF;">Ingredients</span></h5><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 8px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; font-size: 13px; font-family: Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif'; vertical-align: baseline; border-style: initial; border-color: initial; line-height: 18px; "><span class="Apple-style-span" style="color:#3366FF;">1 small eggplant, about 6-8 ounces<br />1 teaspoon olive oil<br />Salt<br />Freshly ground black pepper<br />1 teaspoon soy sauce<br />1 anchovy filet, mashed to a paste (or 1 teaspoon anchovy paste)<br />1/4 teaspoon marmite<br />1 pound boneless, skinless turkey thighs, cut into 1-inch cubes.</span></p><h5 style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 2px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: bold; font-style: inherit; font-size: 13px; font-family: Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif'; vertical-align: baseline; line-height: 15px; "><span class="Apple-style-span" style="color:#3366FF;">Procedure</span></h5><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 8px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; font-size: 13px; font-family: Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif'; vertical-align: baseline; border-style: initial; border-color: initial; line-height: 18px; "><strong style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: bold; font-style: inherit; font-size: 13px; font-family: inherit; vertical-align: baseline; "><span class="Apple-style-span" style="color:#3366FF;">1.</span></strong><span class="Apple-style-span" style="color:#3366FF;"> Preheat oven to 400°F and set wrack to upper-middle position. Rub eggplant with olive oil until coated. Season with salt and pepper. Wrap with aluminum foil and set on rimmed baking sheet. Roast until completely tender, turning once, about 30 minutes. Allow to cool slightly, remove from foil, and scrape flesh away from skin. Chop flesh until fine purée is formed. There should be about 4-6 ounces of purée.</span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 8px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; font-size: 13px; font-family: Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif'; vertical-align: baseline; border-style: initial; border-color: initial; line-height: 18px; "><strong style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: bold; font-style: inherit; font-size: 13px; font-family: inherit; vertical-align: baseline; "><span class="Apple-style-span" style="color:#3366FF;">2.</span></strong><span class="Apple-style-span" style="color:#3366FF;"> Combine soy sauce, anchovy, and marmite in small bowl with back of fork until homogenous and marmite is completely dissolved and anchovies are smooth. Toss meat with anchovy/soy/marmite mixture until thoroughly coated (if using pre-ground turkey, mix together by hand until homogeneous). Place feed shaft, blade, and 1/4-inch die of meat grinder in freezer until well-chilled. Meanwhile, place meat chunks on rimmed baking sheet, leaving space between each piece and place in freezer for 10 minutes until meat is firm, but not frozen.</span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 8px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; font-size: 13px; font-family: Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif'; vertical-align: baseline; border-style: initial; border-color: initial; line-height: 18px; "><strong style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: bold; font-style: inherit; font-size: 13px; font-family: inherit; vertical-align: baseline; "><span class="Apple-style-span" style="color:#3366FF;">3.</span></strong><span class="Apple-style-span" style="color:#3366FF;"> Pass meat through grinder. Combine with eggplant purée. Form into four patties. At this point, follow your favorite burger recipe to cook the patties, making sure to cook them to at least 145°F.</span></p><p style="text-align: center; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 8px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; font-size: 13px; font-family: Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif'; vertical-align: baseline; border-style: initial; border-color: initial; line-height: 18px; "><span class="Apple-style-span" style="color:#3366FF;">**********************************</span></p><p></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 8px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; font-size: 13px; font-family: Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif'; vertical-align: baseline; border-style: initial; border-color: initial; line-height: 18px; "><span class="Apple-style-span" style="color:#3366FF;">There are a few things in life that—no matter how many times I've seen them—always make me ask, </span><em style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: italic; font-size: 13px; font-family: inherit; vertical-align: baseline; "><span class="Apple-style-span" style="color:#3366FF;">"Why?"</span></em><span class="Apple-style-span" style="color:#3366FF;"> Right at the top of this list, rubbing shoulders with ludicrous creations like </span><a href="http://en.wikipedia.org/wiki/Jar_Jar_Binks" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; font-size: 13px; font-family: inherit; vertical-align: baseline; text-decoration: none; "><span class="Apple-style-span" style="color:#3366FF;">Jar-Jar Binks</span></a><span class="Apple-style-span" style="color:#3366FF;"> and </span><a href="http://infolab.stanford.edu/~qluo/pict/trip/tokyo/toilet.jpg" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; font-size: 13px; font-family: inherit; vertical-align: baseline; text-decoration: none; "><span class="Apple-style-span" style="color:#3366FF;">talking heated toilet seats</span></a><span class="Apple-style-span" style="color:#3366FF;"> in<em style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: italic; font-size: 13px; font-family: inherit; vertical-align: baseline; "></em> Japanese airports is that culinary absurdity, </span><strong style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: bold; font-style: inherit; font-size: 13px; font-family: inherit; vertical-align: baseline; "><span class="Apple-style-span" style="color:#3366FF;">the turkey burger.</span></strong></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 8px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; font-size: 13px; font-family: Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif'; vertical-align: baseline; border-style: initial; border-color: initial; line-height: 18px; "><span class="Apple-style-span" style="color:#3366FF;"><strong style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: bold; font-style: inherit; font-size: 13px; font-family: inherit; vertical-align: baseline; "></strong>Now, I've always been of the mind that if you're going to eat a burger, you're in it for the flavor, not for your health. So for the 15 minutes it takes to scarf one down, all diets be damned. If saturated fats and cheese product are what make it taste great, then pour it on!</span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 8px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; font-size: 13px; font-family: Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif'; vertical-align: baseline; border-style: initial; border-color: initial; line-height: 18px; "><span class="Apple-style-span" style="color:#3366FF;">So why bother with a turkey burger? If turkey burgers that I've had in the past are any indication, the answer is simple: </span><em style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: italic; font-size: 13px; font-family: inherit; vertical-align: baseline; "><span class="Apple-style-span" style="color:#3366FF;">don't</span></em><span class="Apple-style-span" style="color:#3366FF;">. The only times they ever approach being edible are when they are so packed with herbs, cheese, and other seasonings that not only are they no longer any healthier than beef, they are also no longer burgers—they're more akin to turkey meatloaf in patty form on a bun.</span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 8px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; font-size: 13px; font-family: Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif'; vertical-align: baseline; border-style: initial; border-color: initial; line-height: 18px; "><span class="Apple-style-span" style="color:#3366FF;">More to satisfy my own culinary curiosity than to strive for a noble goal, this week I decided to try to discover the secret to making </span><strong style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: bold; font-style: inherit; font-size: 13px; font-family: inherit; vertical-align: baseline; "><span class="Apple-style-span" style="color:#3366FF;">turkey burgers that don't suck.</span></strong><span class="Apple-style-span" style="color:#3366FF;"> I set myself a few parameters at the outset:</span></p><ul style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 20px; padding-top: 2px; padding-right: 0px; padding-bottom: 7px; padding-left: 10px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; font-size: 13px; font-family: inherit; vertical-align: baseline; "><li style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 3px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; font-size: 13px; font-family: Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif'; vertical-align: baseline; line-height: 18px; "><strong style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: bold; font-style: inherit; font-size: 13px; font-family: inherit; vertical-align: baseline; "><span class="Apple-style-span" style="color:#3366FF;">The only meat in the burger must come from turkey</span></strong><span class="Apple-style-span" style="color:#3366FF;">. No cheating by adding pork fat or beef fat, or any other kind of imposter.</span></li><li style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 3px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; font-size: 13px; font-family: Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif'; vertical-align: baseline; line-height: 18px; "><strong style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: bold; font-style: inherit; font-size: 13px; font-family: inherit; vertical-align: baseline; "><span class="Apple-style-span" style="color:#3366FF;">The final fat content must be reasonably close (within a couple of percentage points) to pure ground turkey.</span></strong><span class="Apple-style-span" style="color:#3366FF;"> I'm trying to appeal to the widest turkey-burger-eating audience is possible, which I'm guessing includes a lot of low-fattists.</span></li><li style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 3px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; font-size: 13px; font-family: Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif'; vertical-align: baseline; line-height: 18px; "><strong style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: bold; font-style: inherit; font-size: 13px; font-family: inherit; vertical-align: baseline; "><span class="Apple-style-span" style="color:#3366FF;">The burger patty should taste like turkey, not turkey-loaf.</span></strong><span class="Apple-style-span" style="color:#3366FF;"> I wanted my burger to be juicy, robust, and meaty, without hiding behind a veil of herbs and spices.</span></li><li style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 3px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; font-size: 13px; font-family: Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif'; vertical-align: baseline; line-height: 18px; "><strong style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: bold; font-style: inherit; font-size: 13px; font-family: inherit; vertical-align: baseline; "><span class="Apple-style-span" style="color:#3366FF;">The burger must not suck.</span></strong></li></ul><span class="Apple-style-span" style="color:#3366FF;"><a name="continued" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; font-size: 13px; font-family: inherit; vertical-align: baseline; "></a></span><blockquote class="pullquote" style="margin-top: 2px; margin-right: 10px; margin-bottom: 3px; margin-left: 0px; padding-top: 6px; padding-right: 3px; padding-bottom: 6px; padding-left: 3px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; font-size: 13px; font-family: Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif'; vertical-align: baseline; line-height: 18px; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: transparent; border-top-style: double; border-right-style: double; border-bottom-style: double; border-left-style: double; border-width: initial; border-color: initial; float: left; width: 200px; border-top-color: rgb(204, 204, 204); border-right-color: rgb(204, 204, 204); border-bottom-color: rgb(204, 204, 204); border-left-color: rgb(204, 204, 204); "><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: italic; font-size: 18px; font-family: Georgia, Times, 'Times New Roman', serif; vertical-align: baseline; border-style: initial; border-color: initial; line-height: 22px; text-align: center; "><span class="Apple-style-span" style="color:#3366FF;">he results were unequivocally horrid</span></p></blockquote><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 8px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; font-size: 13px; font-family: Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif'; vertical-align: baseline; border-style: initial; border-color: initial; line-height: 18px; "><span class="Apple-style-span" style="color:#3366FF;">With these four goals in mind, I started testing, beginning with the simplest thing I could think of: 100 percent pure ground turkey, cooked in exactly the same manner as I'd cook a beef burger. Whether it was breast meat or leg meat, </span><span class="pullquote" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline- font-weight: inherit; font-style: inherit; vertical-align: baseline; font-family:inherit;font-size:13px;"><span class="Apple-style-span" style="color:#3366FF;">the results were unequivocally horrid</span></span><span class="Apple-style-span" style="color:#3366FF;">: Dry, lean, and bland, </span><strong style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: bold; font-style: inherit; font-size: 13px; font-family: inherit; vertical-align: baseline; "><span class="Apple-style-span" style="color:#3366FF;">the patties had the texture of particle board with the flavor of a not-quite-fresh towel</span></strong><span class="Apple-style-span" style="color:#3366FF;"> (that is to say, not as bad as an old gym towel, but nothing that puts a smile on your face like a Downy-fresh towel).</span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 8px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; font-size: 13px; font-family: Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif'; vertical-align: baseline; border-style: initial; border-color: initial; line-height: 18px; "><span class="Apple-style-span" style="color:#3366FF;">To simplify matters, I decided to focus on one aspect at a time, first trying to improve the flavor, before moving on to fixing the texture.</span></p><h4 style="margin-top: 10px; margin-right: 0px; margin-bottom: 10px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: normal; font-style: inherit; font-size: 20px; font-family: Georgia, Times, 'Times New Roman', serif; vertical-align: baseline; line-height: 22px; text-transform: none; "><span class="Apple-style-span" style="color:#3366FF;">The Flavor</span></h4><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 8px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; font-size: 13px; font-family: Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif'; vertical-align: baseline; border-style: initial; border-color: initial; line-height: 18px; "><span class="Apple-style-span" style="color:#3366FF;"><img alt="2009111207-umami.jpg" src="http://aht.seriouseats.com/images/2009111207-umami.jpg" style="margin-top: 3px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; font-size: 13px; font-family: inherit; vertical-align: baseline; " /></span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 8px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; font-size: 13px; font-family: Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif'; vertical-align: baseline; border-style: initial; border-color: initial; line-height: 18px; "><span class="Apple-style-span" style="color:#3366FF;">What do all these things pictured have in common? That's right: </span><em style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: italic; font-size: 13px; font-family: inherit; vertical-align: baseline; "><span class="Apple-style-span" style="color:#3366FF;">glutamates.</span></em></p><blockquote class="pullquote" style="margin-top: 2px; margin-right: 10px; margin-bottom: 3px; margin-left: 0px; padding-top: 6px; padding-right: 3px; padding-bottom: 6px; padding-left: 3px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; font-size: 13px; font-family: Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif'; vertical-align: baseline; line-height: 18px; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: transparent; border-top-style: double; border-right-style: double; border-bottom-style: double; border-left-style: double; border-width: initial; border-color: initial; float: left; width: 200px; border-top-color: rgb(204, 204, 204); border-right-color: rgb(204, 204, 204); border-bottom-color: rgb(204, 204, 204); border-left-color: rgb(204, 204, 204); "><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: italic; font-size: 18px; font-family: Georgia, Times, 'Times New Roman', serif; vertical-align: baseline; border-style: initial; border-color: initial; line-height: 22px; text-align: center; "><span class="Apple-style-span" style="color:#3366FF;">lutamates are the molecules that lend this umami sensation to foods</span></p></blockquote><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 8px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; font-size: 13px; font-family: Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif'; vertical-align: baseline; border-style: initial; border-color: initial; line-height: 18px; "><span class="Apple-style-span" style="color:#3366FF;">We've all been around long enough to have heard the word </span><em style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: italic; font-size: 13px; font-family: inherit; vertical-align: baseline; "><span class="Apple-style-span" style="color:#3366FF;">umami</span></em><span class="Apple-style-span" style="color:#3366FF;">, the Japanese term for the sensation of "meatiness." It's one of the five basic tastes that are sensed directly on the tongue (the others being salty, sweet, bitter, and sour), as opposed to the vast majority of what we perceive of as "flavor," which is actually created by aromatic compounds stimulating receptors in our soft palates and nasal passage.</span><span class="pullquote" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline- font-weight: inherit; font-style: inherit; vertical-align: baseline; font-family:inherit;font-size:13px;"><span class="Apple-style-span" style="color:#3366FF;">Glutamates are the molecules that lend this umami sensation to foods</span></span><span class="Apple-style-span" style="color:#3366FF;">, and are a salt of glutamic acid, an amino acid found in abundance in certain things like seaweed and cheese. It can be bought in crystal form as monosodium glutamate (aka Ac'cent).</span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 8px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; font-size: 13px; font-family: Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif'; vertical-align: baseline; border-style: initial; border-color: initial; line-height: 18px; "><span class="Apple-style-span" style="color:#3366FF;">Like salt and sugar, glutamates have the ability to enhance certain qualities of foods without actually changing their flavor profile, making them the ideal candidate for—pardon the expression—</span><em style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: italic; font-size: 13px; font-family: inherit; vertical-align: baseline; "><span class="Apple-style-span" style="color:#3366FF;">beefing up</span></em><span class="Apple-style-span" style="color:#3366FF;"> my turkey burgers.</span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 8px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; font-size: 13px; font-family: Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif'; vertical-align: baseline; border-style: initial; border-color: initial; line-height: 18px; "><span class="Apple-style-span" style="color:#3366FF;"><img alt="20091112-umami-composite.jpg" src="http://aht.seriouseats.com/images/20091112-umami-composite.jpg" style="margin-top: 3px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; font-size: 13px; font-family: inherit; vertical-align: baseline; " /></span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 8px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; font-size: 13px; font-family: Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif'; vertical-align: baseline; border-style: initial; border-color: initial; line-height: 18px; "><span class="Apple-style-span" style="color:#3366FF;">To test the effects of different sources of glutamates, I made a series of one-ounce ground turkey thigh burgers that I mixed with various glutamate-rich ingredients:</span></p><ul style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 20px; padding-top: 2px; padding-right: 0px; padding-bottom: 7px; padding-left: 10px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; font-size: 13px; font-family: inherit; vertical-align: baseline; "><li style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 3px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; font-size: 13px; font-family: Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif'; vertical-align: baseline; line-height: 18px; "><strong style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: bold; font-style: inherit; font-size: 13px; font-family: inherit; vertical-align: baseline; "><span class="Apple-style-span" style="color:#3366FF;">Hon-dashi:</span></strong><span class="Apple-style-span" style="color:#3366FF;"> A dried, powdered form of dash, the Japanese broth made with sea kelp and smoked bonito flakes. While sea kelp on its own can contain up to</span><strong style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: bold; font-style: inherit; font-size: 13px; font-family: inherit; vertical-align: baseline; "><span class="Apple-style-span" style="color:#3366FF;">3200mg/100g</span></strong><span class="Apple-style-span" style="color:#3366FF;"> of glutamates, the amount in powdered dash is considerably less—closer to </span><strong style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: bold; font-style: inherit; font-size: 13px; font-family: inherit; vertical-align: baseline; "><span class="Apple-style-span" style="color:#3366FF;">1,000mg/g</span></strong><span class="Apple-style-span" style="color:#3366FF;">.</span></li><li style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 3px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; font-size: 13px; font-family: Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif'; vertical-align: baseline; line-height: 18px; "><strong style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: bold; font-style: inherit; font-size: 13px; font-family: inherit; vertical-align: baseline; "><span class="Apple-style-span" style="color:#3366FF;">Pure MSG powder:</span></strong><span class="Apple-style-span" style="color:#3366FF;"> To be used sparingly. By the way, any time someone claims to be allergic to MSG, just point out to them that Parmesan cheese is about 1 percent glutamic acid—a far higher concentration than is in your typical container of take-out Chinese food.</span></li><li style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 3px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; font-size: 13px; font-family: Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif'; vertical-align: baseline; line-height: 18px; "><strong style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: bold; font-style: inherit; font-size: 13px; font-family: inherit; vertical-align: baseline; "><span class="Apple-style-span" style="color:#3366FF;">Dried porcini mushrooms:</span></strong><span class="Apple-style-span" style="color:#3366FF;"> While mushrooms themselves only contain about</span><strong style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: bold; font-style: inherit; font-size: 13px; font-family: inherit; vertical-align: baseline; "><span class="Apple-style-span" style="color:#3366FF;">180mg/100g</span></strong><span class="Apple-style-span" style="color:#3366FF;"> of glutamates, drying them concentrates this amount.</span></li><li style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 3px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; font-size: 13px; font-family: Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif'; vertical-align: baseline; line-height: 18px; "><strong style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: bold; font-style: inherit; font-size: 13px; font-family: inherit; vertical-align: baseline; "><span class="Apple-style-span" style="color:#3366FF;">Parmesan cheese:</span></strong><span class="Apple-style-span" style="color:#3366FF;"> This is a heavy hitter, with around </span><strong style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: bold; font-style: inherit; font-size: 13px; font-family: inherit; vertical-align: baseline; "><span class="Apple-style-span" style="color:#3366FF;">1200mg/100g.</span></strong></li><li style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 3px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; font-size: 13px; font-family: Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif'; vertical-align: baseline; line-height: 18px; "><strong style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: bold; font-style: inherit; font-size: 13px; font-family: inherit; vertical-align: baseline; "><span class="Apple-style-span" style="color:#3366FF;">Marmite:</span></strong><span class="Apple-style-span" style="color:#3366FF;">. The most concentrated of the lot at </span><strong style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: bold; font-style: inherit; font-size: 13px; font-family: inherit; vertical-align: baseline; "><span class="Apple-style-span" style="color:#3366FF;">1900mg/ 100g.</span></strong><span class="Apple-style-span" style="color:#3366FF;"> Marmite (and vegemite) are made with yeast extract, the same ingredient that food manufacturers add to canned beef broth, allowing them to create soups that taste meaty, even when they contain almost no meat at all.</span></li><li style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 3px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; font-size: 13px; font-family: Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif'; vertical-align: baseline; line-height: 18px; "><strong style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: bold; font-style: inherit; font-size: 13px; font-family: inherit; vertical-align: baseline; "><span class="Apple-style-span" style="color:#3366FF;">Soy Sauce:</span></strong><span class="Apple-style-span" style="color:#3366FF;"> Asides from high salt levels, soy sauce has got around</span><strong style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: bold; font-style: inherit; font-size: 13px; font-family: inherit; vertical-align: baseline; "><span class="Apple-style-span" style="color:#3366FF;">1,000mg/100g.</span></strong></li><li style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 3px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; font-size: 13px; font-family: Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif'; vertical-align: baseline; line-height: 18px; "><strong style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: bold; font-style: inherit; font-size: 13px; font-family: inherit; vertical-align: baseline; "><span class="Apple-style-span" style="color:#3366FF;">Anchovies:</span></strong><span class="Apple-style-span" style="color:#3366FF;"> A common addition to French stews, anchovies are on the same level as soy sauce, with about </span><strong style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: bold; font-style: inherit; font-size: 13px; font-family: inherit; vertical-align: baseline; "><span class="Apple-style-span" style="color:#3366FF;">1,000mg/100g.</span></strong></li><li style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 3px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; font-size: 13px; font-family: Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif'; vertical-align: baseline; line-height: 18px; "><strong style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: bold; font-style: inherit; font-size: 13px; font-family: inherit; vertical-align: baseline; "><span class="Apple-style-span" style="color:#3366FF;">Worcestershire Sauce:</span></strong><span class="Apple-style-span" style="color:#3366FF;"> Remember the old Lea & Perrins commercials? "Lea & Perrins—for a better steak." Well, it's the </span><strong style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: bold; font-style: inherit; font-size: 13px; font-family: inherit; vertical-align: baseline; "><span class="Apple-style-span" style="color:#3366FF;">800mg/g</span></strong><span class="Apple-style-span" style="color:#3366FF;"> of glutamates that do the bulk of its work.</span></li></ul><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 8px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; font-size: 13px; font-family: Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif'; vertical-align: baseline; border-style: initial; border-color: initial; line-height: 18px; "><span class="Apple-style-span" style="color:#3366FF;"><img alt="2009111214-patties.jpg" src="http://aht.seriouseats.com/images/2009111214-patties.jpg" style="margin-top: 3px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; font-size: 13px; font-family: inherit; vertical-align: baseline; " /></span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 8px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; font-size: 13px; font-family: Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif'; vertical-align: baseline; border-style: initial; border-color: initial; line-height: 18px; "><span class="Apple-style-span" style="color:#3366FF;">I tasted them in batches of three side-by-side and against patties made with pure turkey, and immediately discarded porcini, hon-dashi, parmesan, and worcestershire sauce from the running—</span><strong style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: bold; font-style: inherit; font-size: 13px; font-family: inherit; vertical-align: baseline; "><span class="Apple-style-span" style="color:#3366FF;">their underlying flavors were too distinctive,</span></strong><span class="Apple-style-span" style="color:#3366FF;"> distracting from the overall turkey-ness of the patty. I also decided to leave the pure MSG powder out of the running. Although I often cook with it, it's a controversial ingredient that makes some people squeamish, so I figured if I could make these patties work without it, all the better.</span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 8px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; font-size: 13px; font-family: Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif'; vertical-align: baseline; border-style: initial; border-color: initial; line-height: 18px; "><span class="Apple-style-span" style="color:#3366FF;">This left me with </span><strong style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: bold; font-style: inherit; font-size: 13px; font-family: inherit; vertical-align: baseline; "><span class="Apple-style-span" style="color:#3366FF;">soy sauce, marmite, and anchovies.</span></strong><span class="Apple-style-span" style="color:#3366FF;"> In a moment of weakness, I decided to forgo my rigorous testing protocols and just went ahead and threw all three into my next batch. </span><strong style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: bold; font-style: inherit; font-size: 13px; font-family: inherit; vertical-align: baseline; "><span class="Apple-style-span" style="color:#3366FF;">Woot! That's some meaty poultry!</span></strong><span class="Apple-style-span" style="color:#3366FF;"> Using all three of them in conjunction with each other was better than simply upping the amount of any single one. But why?</span></p><blockquote class="pullquote" style="margin-top: 2px; margin-right: 10px; margin-bottom: 3px; margin-left: 0px; padding-top: 6px; padding-right: 3px; padding-bottom: 6px; padding-left: 3px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; font-size: 13px; font-family: Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif'; vertical-align: baseline; line-height: 18px; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: transparent; border-top-style: double; border-right-style: double; border-bottom-style: double; border-left-style: double; border-width: initial; border-color: initial; float: left; width: 200px; border-top-color: rgb(204, 204, 204); border-right-color: rgb(204, 204, 204); border-bottom-color: rgb(204, 204, 204); border-left-color: rgb(204, 204, 204); "><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: italic; font-size: 18px; font-family: Georgia, Times, 'Times New Roman', serif; vertical-align: baseline; border-style: initial; border-color: initial; line-height: 22px; text-align: center; "><span class="Apple-style-span" style="color:#3366FF;">here is a new hot molecule in town that's been preening for the spotlight</span></p></blockquote><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 8px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; font-size: 13px; font-family: Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif'; vertical-align: baseline; border-style: initial; border-color: initial; line-height: 18px; "><span class="Apple-style-span" style="color:#3366FF;">Turns out that when it comes to umami, glutamates aren't the only players in the field.</span><span class="pullquote" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline- font-weight: inherit; font-style: inherit; vertical-align: baseline; font-family:inherit;font-size:13px;"><span class="Apple-style-span" style="color:#3366FF;">There is a new hot molecule in town that's been preening for the spotlight</span></span><span class="Apple-style-span" style="color:#3366FF;">. I'm sure we'll all be hearing about soon: </span><em style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: italic; font-size: 13px; font-family: inherit; vertical-align: baseline; "><span class="Apple-style-span" style="color:#3366FF;">inosinate.</span></em><span class="Apple-style-span" style="color:#3366FF;"> Although inosinates don't add much umami flavor on their own, they act in synergy with glutamates, causing them to bind more tightly to receptors on our tongue; They are the Robin to glutamate's </span><a href="http://www.adamwest.com/aw/" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; font-size: 13px; font-family: inherit; vertical-align: baseline; text-decoration: none; "><span class="Apple-style-span" style="color:#3366FF;">Batman</span></a><span class="Apple-style-span" style="color:#3366FF;">—they aren't necessary for the job, but </span><strong style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: bold; font-style: inherit; font-size: 13px; font-family: inherit; vertical-align: baseline; "><span class="Apple-style-span" style="color:#3366FF;">holy savory ground meat patties!</span></strong><span class="Apple-style-span" style="color:#3366FF;"> do they sure help a lot. Anchovies happen to be extremely rich in inosinates, so when used in conjunction with glutamate-rich marmite and soy sauce, the three work much better than the sum of their parts.</span></p><h4 style="margin-top: 10px; margin-right: 0px; margin-bottom: 10px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: normal; font-style: inherit; font-size: 20px; font-family: Georgia, Times, 'Times New Roman', serif; vertical-align: baseline; line-height: 22px; text-transform: none; "><span class="Apple-style-span" style="color:#3366FF;">The Texture</span></h4><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 8px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; font-size: 13px; font-family: Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif'; vertical-align: baseline; border-style: initial; border-color: initial; line-height: 18px; "><span class="Apple-style-span" style="color:#3366FF;"><img alt="2009111213-lab-overhead.jpg" src="http://aht.seriouseats.com/images/2009111213-lab-overhead.jpg" style="margin-top: 3px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; font-size: 13px; font-family: inherit; vertical-align: baseline; " /></span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 8px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; font-size: 13px; font-family: Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif'; vertical-align: baseline; border-style: initial; border-color: initial; line-height: 18px; "><span class="Apple-style-span" style="color:#3366FF;">With flavor settled, I moved on to texture. Again, it would have been quite simple to add some pork fat to the mix and call it a day, but I wasn't here to take the easy way out. The texture of turkey suffers for related two reasons, both of which arise from the fact that the patty has to be cooked to well-done in order to be eaten safely. First, the proteins in a ground meat patty form an intricate, cross-linked network that tightens up and contracts as it's heated, making the patty turn tough. Secondly, as it's doing this, it squeezes moisture out, which dissipates into the air, leaving your burger high and dry. What I needed to do was introduce an element that would </span><strong style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: bold; font-style: inherit; font-size: 13px; font-family: inherit; vertical-align: baseline; "><span class="Apple-style-span" style="color:#3366FF;">prevent the meat from forming a network that is too tight, while at the same time providing some additional moisture.</span></strong><span class="Apple-style-span" style="color:#3366FF;"> I broke my possibilities down into three categories:</span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 8px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; font-size: 13px; font-family: Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif'; vertical-align: baseline; border-style: initial; border-color: initial; line-height: 18px; "><span class="Apple-style-span" style="color:#3366FF;"><img alt="20091112-grains-dairy-composite.jpg" src="http://aht.seriouseats.com/images/20091112-grains-dairy-composite.jpg" style="margin-top: 3px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; font-size: 13px; font-family: inherit; vertical-align: baseline; " /></span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 8px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; font-size: 13px; font-family: Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif'; vertical-align: baseline; border-style: initial; border-color: initial; line-height: 18px; "><img alt="2009111212-eggplant-shroom.jpg" src="http://aht.seriouseats.com/images/2009111212-eggplant-shroom.jpg" class="photo-right" style="margin-top: 3px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 10px; padding-left: 10px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; font-size: 13px; font-family: inherit; vertical-align: baseline; float: right; " /></p><ul style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 20px; padding-top: 2px; padding-right: 0px; padding-bottom: 7px; padding-left: 10px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; font-size: 13px; font-family: inherit; vertical-align: baseline; "><li style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 3px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; font-size: 13px; font-family: Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif'; vertical-align: baseline; line-height: 18px; "><strong style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: bold; font-style: inherit; font-size: 13px; font-family: inherit; vertical-align: baseline; "><span class="Apple-style-span" style="color:#3366FF;">Dairy:</span></strong><span class="Apple-style-span" style="color:#3366FF;"> Asides from adding a trivial amount of fat, both milk and eggs contain proteins that can interfere with the cross-linking of meat proteins, creating more tender results (think bolognese sauce made with milk, or a meatloaf made with egg). I tried cottage cheese, yogurt (which also contains enzymes that can break down meat proteins), ricotta, and whole egg.</span></li><li style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 3px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; font-size: 13px; font-family: Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif'; vertical-align: baseline; line-height: 18px; "><strong style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: bold; font-style: inherit; font-size: 13px; font-family: inherit; vertical-align: baseline; "><span class="Apple-style-span" style="color:#3366FF;">Grains and legumes:</span></strong><span class="Apple-style-span" style="color:#3366FF;"> Grains contain starch molecules that have a tendency to hang on to water very tightly. In addition, if distributed well enough, the pieces of grain should physically interfere with the meat proteins binding with each other. I tried white bread made into a panade with a bit of milk, crushed crackers, cooked lentils, cooked ground pasta, and cooked rice.</span></li><li style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 3px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; font-size: 13px; font-family: Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif'; vertical-align: baseline; line-height: 18px; "><strong style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: bold; font-style: inherit; font-size: 13px; font-family: inherit; vertical-align: baseline; "><span class="Apple-style-span" style="color:#3366FF;">Vegetables:</span></strong><span class="Apple-style-span" style="color:#3366FF;"> I picked vegetables that have a relatively neutral, but meaty flavor—eggplants and mushrooms (okay, technically a fungus, not a vegetable). My hope was that since vegetables don't start losing structure until higher temperatures than meat, they would help retain some of the interior moisture. For the eggplant, I first roasted it in the oven, incorporating the purée into my meat.</span></li></ul><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 8px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; font-size: 13px; font-family: Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif'; vertical-align: baseline; border-style: initial; border-color: initial; line-height: 18px; "><span class="Apple-style-span" style="color:#3366FF;">Dairy was a washout. None of them significantly improved moisture level, and while the meat was softer, it was almost </span><em style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: italic; font-size: 13px; font-family: inherit; vertical-align: baseline; "><span class="Apple-style-span" style="color:#3366FF;">mushy</span></em><span class="Apple-style-span" style="color:#3366FF;">, like something that had already been partially digested, as opposed to merely tender. Grains were not much better. Bread crumbs and cracker crumbs kept the turkey burgers moist alright, but the texture was more akin to meatballs—all softness without the robust meaty texture of a real burger. Lentils, pasta, and rice didn't fare much better. The surprise winner?</span></p><blockquote class="pullquote" style="margin-top: 2px; margin-right: 10px; margin-bottom: 3px; margin-left: 0px; padding-top: 6px; padding-right: 3px; padding-bottom: 6px; padding-left: 3px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; font-size: 13px; font-family: Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif'; vertical-align: baseline; line-height: 18px; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: transparent; border-top-style: double; border-right-style: double; border-bottom-style: double; border-left-style: double; border-width: initial; border-color: initial; float: left; width: 200px; border-top-color: rgb(204, 204, 204); border-right-color: rgb(204, 204, 204); border-bottom-color: rgb(204, 204, 204); border-left-color: rgb(204, 204, 204); "><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: italic; font-size: 18px; font-family: Georgia, Times, 'Times New Roman', serif; vertical-align: baseline; border-style: initial; border-color: initial; line-height: 22px; text-align: center; "><span class="Apple-style-span" style="color:#3366FF;">he eggplant actually helped the turkey meat brown better, further improving its flavor</span></p></blockquote><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 8px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; font-size: 13px; font-family: Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif'; vertical-align: baseline; border-style: initial; border-color: initial; line-height: 18px; "><strong style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: bold; font-style: inherit; font-size: 13px; font-family: inherit; vertical-align: baseline; "><span class="Apple-style-span" style="color:#3366FF;">Eggplant,</span></strong><span class="Apple-style-span" style="color:#3366FF;"> by a landslide. Once I roasted it and added the mushy purée to the meat, it completely blended in—</span><strong style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: bold; font-style: inherit; font-size: 13px; font-family: inherit; vertical-align: baseline; "><span class="Apple-style-span" style="color:#3366FF;">you literally couldn't tell it was there.</span></strong><span class="Apple-style-span" style="color:#3366FF;"> All you got was a patty that despite being well done, was moist and tender, while at the same time being robust and meaty. On top of that, </span><span class="pullquote" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline- font-weight: inherit; font-style: inherit; vertical-align: baseline; font-family:inherit;font-size:13px;"><span class="Apple-style-span" style="color:#3366FF;">the eggplant actually helped the turkey meat brown better, further improving its flavor</span></span><span class="Apple-style-span" style="color:#3366FF;">.</span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 8px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; font-size: 13px; font-family: Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif'; vertical-align: baseline; border-style: initial; border-color: initial; line-height: 18px; "><span class="Apple-style-span" style="color:#3366FF;">When I finally combined the results of my flavor experiments with my texture tests, I had a burger that was not only good for a turkey burger, </span><strong style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: bold; font-style: inherit; font-size: 13px; font-family: inherit; vertical-align: baseline; "><span class="Apple-style-span" style="color:#3366FF;">it was actually a good burger, period.</span></strong><span class="Apple-style-span" style="color:#3366FF;"> Robust, juicy, tender, with a meaty turkey flavor that really stood out, instead of hiding behind a veil of seasonings. Granted, any health benefits this patty may have given me were completely obliterated when I melted two slices of aged</span><a href="http://www.cabotcheese.coop/" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; font-size: 13px; font-family: inherit; vertical-align: baseline; text-decoration: none; "><span class="Apple-style-span" style="color:#3366FF;">Cabot cheddar</span></a><span class="Apple-style-span" style="color:#3366FF;"> over the top and slathered on a few tablespoons of mayo, but to each their own, I suppose. I've been known to order my veggie burgers with bacon.</span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 8px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; font-size: 13px; font-family: Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif'; vertical-align: baseline; border-style: initial; border-color: initial; line-height: 18px; "><span class="Apple-style-span" style="color:#3366FF;"><img alt="2009111216-finished burger.jpg" src="http://aht.seriouseats.com/images/2009111216-finished%20burger.jpg" style="margin-top: 3px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; font-size: 13px; font-family: inherit; vertical-align: baseline; " /></span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 8px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; font-size: 13px; font-family: Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif'; vertical-align: baseline; border-style: initial; border-color: initial; line-height: 18px; "><small style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; font-size: 11px; font-family: inherit; vertical-align: baseline; line-height: 14px; "><span class="Apple-style-span" style="color:#3366FF;">N.B. Under extreme time duress, I made the mistake of buying Whole Foods brand hamburger buns—the only damn buns they sell in there! This is a mistake that I do not wish anyone else to make. Go commando if you must, but avoid these ghastly, cottony things at all costs!</span></small></p></span></div>HerbyNhttp://www.blogger.com/profile/12046653940210099947noreply@blogger.com0tag:blogger.com,1999:blog-6680939874528319542.post-64618225133463630852009-11-06T13:00:00.000-08:002009-11-12T11:11:12.695-08:00Recipe: "Fully Loaded Quiche"<div style="text-align: center;"><br /></div>how good does this look? brunch anyone? Looking forward to trying this one, and i'm going to fight the urge to "cheat" on the crust and get a pre-made one... : )<div><br /></div><div>This recipe is from the a really cool food blog, <a href="http://guiltykitchen.com/?p=763">Guilty Kitchen</a>:**********************************************<div><div><br /></div><div><span class="Apple-style-span" style=" ;font-family:tahoma, arial, sans-serif;font-size:13px;"><div class="post-headline"><h2 style="margin-top: 0px; margin-bottom: 0px; padding-top: 0px; padding-bottom: 0px; font-weight: bold; margin-right: 0px; margin-left: 0px; padding-right: 0px; padding-left: 0px; font-family:Garamond, arial, helvetica, sans-serif;"><span class="Apple-style-span" style="color:#6666CC;"><span class="Apple-style-span" style="color: rgb(204, 204, 204); font-weight: normal; line-height: 20px; font-family:tahoma, arial, sans-serif;font-size:13px;"><h3 style="margin-top: 10px; margin-right: 0px; margin-bottom: 10px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; font-weight: bold; line-height: 1.4em; color: rgb(255, 204, 102); font-size:1.6em;"><span class="Apple-style-span" style="color: rgb(102, 102, 204); ">Fully Loaded Quiche</span></h3></span></span></h2><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkdgquzqb_kTA8pw6D9kr4NkIPNbkz7BeI8OSR19VitHIsHnaYlUIaRk7zGBqBlZFNLxdAmpURDHBqw_jPkbLGcJPKScdHSI3unqQ2MFM0js4Tg4ogNIvJ_ngP-F7TAEHAyD5d0ZkhG9M/s400/Quiche+Slice+3.jpg" style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 268px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5401100008963522050" /></div><div class="post-bodycopy clearfix" style="min-width: 0px; display: block; "><div><span class="Apple-style-span" style=" ;font-size:13px;"><p style="margin-top: 1em; margin-bottom: 1em; padding-top: 0px; padding-bottom: 0px; margin-right: 0px; margin-left: 0px; padding-right: 0px; padding-left: 0px; display: block; text-align: left; "><span class="Apple-style-span" style="color:#6666CC;"><br /></span></p><p style="margin-top: 1em; margin-bottom: 1em; padding-top: 0px; padding-bottom: 0px; margin-right: 0px; margin-left: 0px; padding-right: 0px; padding-left: 0px; display: block; text-align: left; "><span class="Apple-style-span" style="color:#6666CC;">Breakfast for dinner. Whoever thought of such a wonderful concept has garnered my praise for years. Egss are extremely underrated in my opinion, if only for the fact that people have very limiting ideas of what to do with them. Toad in the Hole, scrambled, fried, sunny side up, boiled soft or hard, etc. There many wonderful things to do with eggs, the least of which is to serve them in a hurry at breakfast.</span></p></span></div><p style="margin-top: 1em; margin-bottom: 1em; padding-top: 0px; padding-bottom: 0px; margin-right: 0px; margin-left: 0px; padding-right: 0px; padding-left: 0px; display: block; text-align: left; "><span class="Apple-style-span" style="color:#6666CC;">I find I enjoy eggs more for</span><span class="Apple-style-span" style="color:#6666CC;"> dinner because I savour them for a longer period of time. My husband and I, for economic reasons, used to have soft boiled eggs with toast soldiers as our Friday night dinner for a few months, about a year ago. We’d be exhausted from daily life with a 9 month old, the rigamorale of the day to day grind and just your basic personal upkeep of a household. It was almost my favourite meal of the week. 5 minutes to make (after the kid went to bed) and 10 minutes to savour one of my most favourite of childhood treats. There’s something very clean and simple about toast soldiers dripping in butter, being dipped into perfectly runny, golden yolks. From those hectic days, sprouted new found love for the humble egg.</span></p><p style="margin-top: 1em; margin-bottom: 1em; padding-top: 0px; padding-bottom: 0px; margin-right: 0px; margin-left: 0px; padding-right: 0px; padding-left: 0px; display: block; text-align: left; "><span class="Apple-style-span" style="color:#6666CC;">I’ve always been more of a fritatta kind of girl, but I find the crustless factor and tendency to be a bit dry less appealing then the rather sexy, crust encased, quiche. Sexy? Quiche? Yes, that’s right. Eggs can indeed be sexy. When dressed up in lovely mushrooms, exotic soft cheeses and herb scented, flaky, all butter crusts, eggs can induce a certain amount of fervor in me.</span></p><p style="margin-top: 1em; margin-bottom: 1em; padding-top: 0px; padding-bottom: 0px; margin-right: 0px; margin-left: 0px; padding-right: 0px; padding-left: 0px; display: block; text-align: left; "></p><h3 style="margin-top: 10px; margin-bottom: 10px; padding-top: 0px; padding-bottom: 0px; font-weight: bold; font-size:1.6em;"><span class="Apple-style-span" style="color:#6666CC;">Fully Loaded Quiche</span></h3><p style="margin-top: 1em; margin-bottom: 1em; padding-top: 0px; padding-bottom: 0px; margin-right: 0px; margin-left: 0px; padding-right: 0px; padding-left: 0px; display: block; "><em><span class="Apple-style-span" style="color:#6666CC;">For the Savory Crust</span></em></p><p style="margin-top: 1em; margin-bottom: 1em; padding-top: 0px; padding-bottom: 0px; margin-right: 0px; margin-left: 0px; padding-right: 0px; padding-left: 0px; display: block; "><span class="Apple-style-span" style="color:#6666CC;">4 oz cold, unsalted butter<br />6 oz all purpose flour<br />1/2 tsp sugar<br />3/4 tsp salt<br />1/4 cup fresh rosemary, minced fine<br />1/4 cup buttermilk</span></p><p style="margin-top: 1em; margin-bottom: 1em; padding-top: 0px; padding-bottom: 0px; margin-right: 0px; margin-left: 0px; padding-right: 0px; padding-left: 0px; display: block; "><span class="Apple-style-span" style="color:#6666CC;">1. Cut into butter into 2 cm pieces and freeze for 10-15 minutes. Measure out buttermilk and refrigerate.<br />2. Sift flour, sugar and salt into bowl. Take cold butter and dump into flour, toss to coat.<br />3. Dump onto work area and roll butter pieces with rolling pin.<br />4. When all butter is flattened and it looks like a big shaggy mess, throw it back into the bowl and put it in the fridge for 10 minutes.<br />5. Remove from fridge, make a well and pour in buttermilk. Bring dough together with hands, making sure to moisten all of the flour. It will be a big shaggy mess.<br />6. Form into flat disc, wrap in plastic and put in fridge for 1 hour.<br />7. Preheat oven to 350°F.<br />8. Roll out dough on floured surface to about 12″ around.<br />9. Line a pie plate with dough, folding and crimping edges.<br />10. Line dough with parchment paper or tin foil and weigh down with dried beans, rice or baking weights.<br />11. Bake 15 minutes, remove weights and liner, dock dough with a fork and bake another 15-20 minutes more or until a light golden brown.<br />12. Remove from oven, set aside to cool. Meanwhile, make the filling.</span></p><p style="margin-top: 1em; margin-bottom: 1em; padding-top: 0px; padding-bottom: 0px; margin-right: 0px; margin-left: 0px; padding-right: 0px; padding-left: 0px; display: block; text-align: center; "><img class="aligncenter" src="http://guiltykitchen.com/images/Quiche%20crust%205.jpg" alt="Savory crust for quiche" style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; display: block; margin-left: auto; margin-right: auto; margin-top: 10px; margin-bottom: 10px; " /></p><p style="margin-top: 1em; margin-bottom: 1em; padding-top: 0px; padding-bottom: 0px; margin-right: 0px; margin-left: 0px; padding-right: 0px; padding-left: 0px; display: block; "><em><span class="Apple-style-span" style="color:#6666CC;">For the Quiche Filling</span></em></p><p style="margin-top: 1em; margin-bottom: 1em; padding-top: 0px; padding-bottom: 0px; margin-right: 0px; margin-left: 0px; padding-right: 0px; padding-left: 0px; display: block; "><span class="Apple-style-span" style="color:#6666CC;">1 recipe savory crust<br />2 Tbsp Butter, divided<br />1 large shallot, minced<br />1 large clove garlic, minced or grated<br />1 lb mushrooms, diced<br />6oz spinach, roughly chopped or torn<br />150-200g peameal bacon (if unavailable, try Canadian bacon)<br />150-200 g Brie, sliced<br />4 large eggs<br />1/2 cup buttermilk<br />1/2 cup whole milk<br />salt & pepper<br />1/2 tsp dried basil<br />1/2 tsp dried Greek oregano<br />1 large tomato, sliced</span></p><p style="margin-top: 1em; margin-bottom: 1em; padding-top: 0px; padding-bottom: 0px; margin-right: 0px; margin-left: 0px; padding-right: 0px; padding-left: 0px; display: block; "><span class="Apple-style-span" style="color:#6666CC;">1. In large sauté pan on medium high heat, sauté bacon for 1-2 minutes per side, or until slightly browned. Set aside to cool, then chop into large pieces about 2cm x 2cm. Toss into a medium sized mixing bowl.</span></p><p style="margin-top: 1em; margin-bottom: 1em; padding-top: 0px; padding-bottom: 0px; margin-right: 0px; margin-left: 0px; padding-right: 0px; padding-left: 0px; display: block; text-align: left; "><img class="aligncenter" src="http://guiltykitchen.com/images/Peameal%20Bacon%203.jpg" alt="Peameal Bacon" style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; display: block; margin-left: auto; margin-right: auto; margin-top: 10px; margin-bottom: 10px; " /><span class="Apple-style-span" style="color:#6666CC;"><br />2. In same sauté pan, add 1 Tbsp butter, garlic, shallots and mushrooms. Sauté on medium high for 8-10 minutes, or until all liquid has been cooked out of the mushrooms.</span></p><p style="margin-top: 1em; margin-bottom: 1em; padding-top: 0px; padding-bottom: 0px; margin-right: 0px; margin-left: 0px; padding-right: 0px; padding-left: 0px; display: block; text-align: center; "><span class="Apple-style-span" style="color:#6666CC;"><img src="http://guiltykitchen.com/images/Veg%20for%20quiche.jpg" alt="Sautéeing veg for quiche" style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; " /></span></p><p style="margin-top: 1em; margin-bottom: 1em; padding-top: 0px; padding-bottom: 0px; margin-right: 0px; margin-left: 0px; padding-right: 0px; padding-left: 0px; display: block; text-align: left; "><span class="Apple-style-span" style="color:#6666CC;">3. Remove from pan and add to bowl with bacon in it.<br />4. In same pan (again), add 1 Tbsp of butter and sauté spinach until all liquid has been cooked out.<br />5. Toss in bowl with other ingredients and season with salt and pepper.</span></p><p style="margin-top: 1em; margin-bottom: 1em; padding-top: 0px; padding-bottom: 0px; margin-right: 0px; margin-left: 0px; padding-right: 0px; padding-left: 0px; display: block; text-align: center; "><img class="aligncenter" src="http://guiltykitchen.com/images/Quiche%20filling%201.jpg" alt="Fully loaded quiche filling" style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; display: block; margin-left: auto; margin-right: auto; margin-top: 10px; margin-bottom: 10px; " /></p><p style="margin-top: 1em; margin-bottom: 1em; padding-top: 0px; padding-bottom: 0px; margin-right: 0px; margin-left: 0px; padding-right: 0px; padding-left: 0px; display: block; text-align: left; "><span class="Apple-style-span" style="color:#6666CC;">6. In separate bowl, mix eggs with buttermilk and whole milk. Season with salt, pepper, basil and oregano.<br />7. Line crust with half of Brie. Pour in the vegetables, then the egg. Top with slices of tomato and remaining Brie.</span></p><p style="margin-top: 1em; margin-bottom: 1em; padding-top: 0px; padding-bottom: 0px; margin-right: 0px; margin-left: 0px; padding-right: 0px; padding-left: 0px; display: block; text-align: center; "><span class="Apple-style-span" style="color:#6666CC;"><img src="http://guiltykitchen.com/images/Quiche%20with%20Brie%202.jpg" alt="Brie lining for fully loaded quiche" style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; " /></span></p><p style="margin-top: 1em; margin-bottom: 1em; padding-top: 0px; padding-bottom: 0px; margin-right: 0px; margin-left: 0px; padding-right: 0px; padding-left: 0px; display: block; text-align: center; "><span class="Apple-style-span" style="color:#6666CC;"><img src="http://guiltykitchen.com/images/Quiche%20with%20filling%202.jpg" alt="Filling the fully loaded quiche" style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; " /></span></p><p style="margin-top: 1em; margin-bottom: 1em; padding-top: 0px; padding-bottom: 0px; margin-right: 0px; margin-left: 0px; padding-right: 0px; padding-left: 0px; display: block; text-align: center; "><span class="Apple-style-span" style="color:#6666CC;"><img src="http://guiltykitchen.com/images/Quiche%20with%20filling%204.jpg" alt="Filling the fully loaded quiche" style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; " /></span></p><p style="margin-top: 1em; margin-bottom: 1em; padding-top: 0px; padding-bottom: 0px; margin-right: 0px; margin-left: 0px; padding-right: 0px; padding-left: 0px; display: block; text-align: left; "><span class="Apple-style-span" style="color:#6666CC;">8. Bake in 350°F oven for 35-45 minutes or until center is just set.</span></p><p style="margin-top: 1em; margin-bottom: 1em; padding-top: 0px; padding-bottom: 0px; margin-right: 0px; margin-left: 0px; padding-right: 0px; padding-left: 0px; display: block; text-align: center; "><img class="aligncenter" src="http://guiltykitchen.com/images/Finished%20Quiche%204.jpg" alt="Fully loaded quiche" style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; display: block; margin-left: auto; margin-right: auto; margin-top: 10px; margin-bottom: 10px; " /></p><p style="margin-top: 1em; margin-bottom: 1em; padding-top: 0px; padding-bottom: 0px; margin-right: 0px; margin-left: 0px; padding-right: 0px; padding-left: 0px; display: block; text-align: left; "><span class="Apple-style-span" style="color:#6666CC;">9. Allow to cool on a wire rack for 10 minutes prior to cutting into it.</span></p><p style="margin-top: 1em; margin-bottom: 1em; padding-top: 0px; padding-bottom: 0px; margin-right: 0px; margin-left: 0px; padding-right: 0px; padding-left: 0px; display: block; "><img class="aligncenter" src="http://guiltykitchen.com/images/Quiche%20Slice%206.jpg" alt="A slice of fully loaded quiche" style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; display: block; margin-left: auto; margin-right: auto; margin-top: 10px; margin-bottom: 10px; " /></p><p style="margin-top: 1em; margin-bottom: 1em; padding-top: 0px; padding-bottom: 0px; margin-right: 0px; margin-left: 0px; padding-right: 0px; padding-left: 0px; display: block; text-align: left; "><span class="Apple-style-span" style="color:#6666CC;">This quiche is excellent heated up the next day in the oven for 10-15 minutes. It’s quite large, so there were a few pieces left over, though they only lasted a day. Very, very good flavours.</span></p><p style="margin-top: 1em; margin-bottom: 1em; padding-top: 0px; padding-bottom: 0px; margin-right: 0px; margin-left: 0px; padding-right: 0px; padding-left: 0px; display: block; text-align: center; "><span class="Apple-style-span" style="color:#6666CC;"><br /></span></p></div></span></div></div></div>HerbyNhttp://www.blogger.com/profile/12046653940210099947noreply@blogger.com0tag:blogger.com,1999:blog-6680939874528319542.post-88824607841805181462009-11-03T10:08:00.000-08:002009-11-03T10:19:25.910-08:00November 3rd. National Sandwich Day. Yum.<div>in honor of national sandwich day a posting from Serious Eats. Also below a bio of the man that "supposedly" made this all possible, The Earl of Sandwich, <a href="http://en.wikipedia.org/wiki/John_Montagu,_4th_Earl_of_Sandwich">Lord Earl Montagu</a>.</div><div><br /></div><div>Would love to read about what your favorite sandwiches (homemade or from a deli or restaurant) that are your favorites... want to know mine, look <a href="http://jummyjummies.blogspot.com/2009/10/national-sandwich-day-november-3rd.html">here</a>.</div><div style="text-align: center;">*******************************</div><div><span class="Apple-style-span" style=" color: rgb(63, 63, 63); line-height: 18px; font-family:Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif';font-size:13px;"><h3 style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: -1px; padding-top: 0px; padding-right: 0px; padding-bottom: 3px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: normal; font-style: inherit; font-size: 23px; font-family: Georgia, Times, 'Times New Roman', serif; vertical-align: baseline; color: rgb(44, 44, 44); line-height: 25px; "><a href="http://www.seriouseats.com/2009/11/happy-national-sandwich-day-new-york-los-angeles-san-francisco-chicago-new-orleans.html">Happy National Sandwich Day!</a></h3><p class="byline" style="margin-top: 0px; margin-right: 0px; margin-bottom: -5px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 8px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; font-size: 11px; font-family: Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif'; vertical-align: baseline; border-style: initial; border-color: initial; color: rgb(114, 114, 114); line-height: 14px; "><br /></p><p face="Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif'" size="13px" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 8px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; vertical-align: baseline; border-style: initial; border-color: initial; color: rgb(63, 63, 63); line-height: 18px; "><img alt="20091031sandwich-italian.jpg" src="http://newyork.seriouseats.com/images/20091031sandwich-italian.jpg" width="500" height="333" style="margin-top: 3px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; font-size: 13px; font-family: inherit; vertical-align: baseline; " /></p><p class="caption" style="margin-top: -4px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 8px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: italic; font-size: 11px; font-family: Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif'; vertical-align: baseline; border-style: initial; border-color: initial; color: rgb(114, 114, 114); line-height: 14px; "><a href="http://newyork.seriouseats.com/2009/11/sandwich-alley-best-sandwich-lunch-west-village-manhattan-nyc-murrays-amys-faiccos-pizza-keste-lobster.html" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; font-size: 11px; font-family: inherit; vertical-align: baseline; color: rgb(0, 165, 233); text-decoration: none; ">The Italian Special from Faicco's Pork Store.</a> "It's like a sunset made of sandwich meats" —EZ. [Photo: Robyn Lee]</p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 8px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; vertical-align: baseline; border-style: initial; border- line-height: 18px; font-family:Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif';font-size:13px;color:initial;"><strong style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline- font-weight: bold; font-style: inherit; vertical-align: baseline; font-family:inherit;font-size:13px;color:initial;"><span class="Apple-style-span" style="color:#CCCCFF;">It's National Sandwich Day!</span></strong><span class="Apple-style-span" style="color:#CCCCFF;"> So designated because November 3 marks the birthday of John Montagu, the </span><a href="http://en.wikipedia.org/wiki/John_Montagu,_4th_Earl_of_Sandwich" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; font-size: 13px; font-family: inherit; vertical-align: baseline; text-decoration: none; "><span class="Apple-style-span" style="color:#CCCCFF;">4th Earl of Sandwich,</span></a><span class="Apple-style-span" style="color:#CCCCFF;"> who popularized everyone's favorite lunch so long ago.</span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 8px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; vertical-align: baseline; border-style: initial; border- line-height: 18px; font-family:Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif';font-size:13px;color:initial;"><span class="Apple-style-span" style="color:#CCCCFF;">Looking to celebrate? We've rounded up the </span><strong style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline- font-weight: bold; font-style: inherit; vertical-align: baseline; font-family:inherit;font-size:13px;color:initial;"><span class="Apple-style-span" style="color:#CCCCFF;">Best of Serious Eats Sandwich Coverage</span></strong><span class="Apple-style-span" style="color:#CCCCFF;"> in honor of the occasion. And if you need a primer, start with Ed's </span><a href="http://www.seriouseats.com/2007/10/22-sandwiches-that-will-change-your-life.html" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; font-size: 13px; font-family: inherit; vertical-align: baseline; text-decoration: none; "><span class="Apple-style-span" style="color:#CCCCFF;">22 Sandwiches That Will Change Your Life</span></a><span class="Apple-style-span" style="color:#CCCCFF;">.</span></p><h4 style="margin-top: 10px; margin-right: 0px; margin-bottom: 10px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: normal; font-style: inherit; font-size: 20px; font-family: Georgia, Times, 'Times New Roman', serif; vertical-align: baseline; color: rgb(44, 44, 44); line-height: 22px; text-transform: none; ">New York and Surrounding Area</h4><p face="Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif'" size="13px" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 8px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; vertical-align: baseline; border-style: initial; border-color: initial; color: rgb(63, 63, 63); line-height: 18px; "><a href="http://newyork.seriouseats.com/2009/11/sandwich-alley-best-sandwich-lunch-west-village-manhattan-nyc-murrays-amys-faiccos-pizza-keste-lobster.html" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; font-size: 13px; font-family: inherit; vertical-align: baseline; color: rgb(0, 165, 233); text-decoration: none; ">Sandwich Alley: New York's West Village Block of Sandwich Deliciousness</a><br /><a href="http://newyork.seriouseats.com/2009/02/serious-sandwiches-manhattan-nyc-txikito-craftbar-gramercy-tavern.html" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; font-size: 13px; font-family: inherit; vertical-align: baseline; color: rgb(0, 165, 233); text-decoration: none; ">Some Serious Sandwiches in Manhattan</a><br /><a href="http://newyork.seriouseats.com/2009/10/top-10-sandwiches-in-brooklyn.html" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; font-size: 13px; font-family: inherit; vertical-align: baseline; color: rgb(0, 165, 233); text-decoration: none; ">Top 10 Sandwiches in Brooklyn</a><br /><a href="http://newyork.seriouseats.com/2009/10/bouchon-bakerys-fluffernutter-sandwich-nyc.html" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; font-size: 13px; font-family: inherit; vertical-align: baseline; color: rgb(0, 165, 233); text-decoration: none; ">Bouchon Bakery's Fluffernutter Sandwich</a><br /><a href="http://newyork.seriouseats.com/2009/08/xie-xie-an-asian-sandwich-shop-concept.html" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; font-size: 13px; font-family: inherit; vertical-align: baseline; color: rgb(0, 165, 233); text-decoration: none; ">Xie Xie: An Asian Sandwich Shop (What a Concept)</a><br /><a href="http://newyork.seriouseats.com/2009/07/roast-beef-sandwich-monday-at-salumeria-biellese-manhattan-nyc.html" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; font-size: 13px; font-family: inherit; vertical-align: baseline; color: rgb(0, 165, 233); text-decoration: none; ">Roast Beef Sandwich Mondays at Salumeria Biellese</a><br /><a href="http://newyork.seriouseats.com/2009/09/lunch-for-one-saltie-williamsburg-sandwiches-brooklyn-caroline-fidanza.html" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; font-size: 13px; font-family: inherit; vertical-align: baseline; color: rgb(0, 165, 233); text-decoration: none; ">Sandwiches at Saltie</a><br /><a href="http://newyork.seriouseats.com/2009/06/bklyn-larder-brooklyn-nyc-frannys-park-slope-markets-delis-sandwiches-cheese.html" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; font-size: 13px; font-family: inherit; vertical-align: baseline; color: rgb(0, 165, 233); text-decoration: none; ">Bklyn Larder: Great Artisanal Market and Deli from the Franny's Pizzeria Owners</a><br /><a href="http://newyork.seriouseats.com/2009/06/hoagie-haven-new-jersey-nj-princeton-rutgers-sandwiches-phat-ladies-chocolate-cheesesteaks.html" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; font-size: 13px; font-family: inherit; vertical-align: baseline; color: rgb(0, 165, 233); text-decoration: none; ">Hoagie Haven in Princeton, NJ</a><br /><a href="http://www.seriouseats.com/2007/08/serious-sandwich-sloppy-joe-to.html" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; font-size: 13px; font-family: inherit; vertical-align: baseline; color: rgb(0, 165, 233); text-decoration: none; ">New Jersey: Town Hall Deli's Sloppy Joe</a><br /><a href="http://newyork.seriouseats.com/2009/04/num-pang-cambodian-banh-mi-sandwiches-east-village-manhattan-nyc-review.html" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; font-size: 13px; font-family: inherit; vertical-align: baseline; color: rgb(0, 165, 233); text-decoration: none; ">Num Pang Sandwich Shop: What's in a Name?</a><br /><a href="http://newyork.seriouseats.com/2009/03/baoguette-banh-mi-sandwiches-delivery-nyc-manhattan.html" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; font-size: 13px; font-family: inherit; vertical-align: baseline; color: rgb(0, 165, 233); text-decoration: none; ">Baoguette, Tasty Banh Mi Sandwiches, Not Tasty Delivery</a><br /><a href="http://newyork.seriouseats.com/2008/05/salumeria-biellese-chelsea-manhattan-nyc-best-italian-sandwiches.html" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; font-size: 13px; font-family: inherit; vertical-align: baseline; color: rgb(0, 165, 233); text-decoration: none; ">Salumeria Biellese: The BYOB Hero Review</a></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 8px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; font-size: 13px; font-family: Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif'; vertical-align: baseline; border-style: initial; border-color: initial; color: rgb(63, 63, 63); line-height: 18px; "></p><a name="continued" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; font-size: 13px; font-family: inherit; vertical-align: baseline; "></a><h4 style="margin-top: 10px; margin-right: 0px; margin-bottom: 10px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: normal; font-style: inherit; font-size: 20px; font-family: Georgia, Times, 'Times New Roman', serif; vertical-align: baseline; color: rgb(44, 44, 44); line-height: 22px; text-transform: none; ">Chicago and Midwest</h4><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 8px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; font-size: 13px; font-family: Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif'; vertical-align: baseline; border-style: initial; border-color: initial; color: rgb(63, 63, 63); line-height: 18px; "><a href="http://www.seriouseats.com/2009/10/tropi-cuban-chicago-illinois-sandwiches-logan-square.html" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; font-size: 13px; font-family: inherit; vertical-align: baseline; color: rgb(0, 165, 233); text-decoration: none; ">Chicago: Tropi Cuban</a><br /><a href="http://www.seriouseats.com/2009/10/standing-room-only-romas-italian-beef-sausage-chicago-illinois.html" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; font-size: 13px; font-family: inherit; vertical-align: baseline; color: rgb(0, 165, 233); text-decoration: none; ">Chicago: Roma's Italian Beef and Sausage</a><br /><a href="http://www.seriouseats.com/2009/10/a-reason-to-embrace-vegetarianism-in-chicago.html" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; font-size: 13px; font-family: inherit; vertical-align: baseline; color: rgb(0, 165, 233); text-decoration: none; ">Lemongrass Tofu Banh Mi from Nhu Lan Bakery in Chicago</a><br /><a href="http://www.seriouseats.com/2009/09/susies-drive-thru-chicago-illinois-polish-sausage.html" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; font-size: 13px; font-family: inherit; vertical-align: baseline; color: rgb(0, 165, 233); text-decoration: none; ">Chicago: Susie's Drive Thru</a><br /><a href="http://www.seriouseats.com/2009/08/bari-foods-italian-sandwiches-chicago-illinois.html" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; font-size: 13px; font-family: inherit; vertical-align: baseline; color: rgb(0, 165, 233); text-decoration: none; ">Chicago: Bari Foods</a><br /><a href="http://www.seriouseats.com/2008/08/primanti-brothers-pittsburgh-cheesteak-pastrami-sandwiches.html" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; font-size: 13px; font-family: inherit; vertical-align: baseline; color: rgb(0, 165, 233); text-decoration: none; ">Sandwiches at Primanti Brothers: Pittsburgh Between Two Slices</a><br /><a href="http://www.seriouseats.com/2009/10/3-d-special-sandwich-tonys-3-d-party-store-roseville-detroit-mi.html" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; font-size: 13px; font-family: inherit; vertical-align: baseline; color: rgb(0, 165, 233); text-decoration: none; ">A Full Dimensional Sandwich: Detroit's 3-D Special Sandwich</a><br /><a href="http://www.seriouseats.com/2007/11/serious-sandwiches-saffrons-lamb-blt.html" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; font-size: 13px; font-family: inherit; vertical-align: baseline; color: rgb(0, 165, 233); text-decoration: none; ">Minneapolis: Saffron's Lamb 'BLT'</a></p><h4 style="margin-top: 10px; margin-right: 0px; margin-bottom: 10px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: normal; font-style: inherit; font-size: 20px; font-family: Georgia, Times, 'Times New Roman', serif; vertical-align: baseline; color: rgb(44, 44, 44); line-height: 22px; text-transform: none; ">Eastern Seaboard</h4><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 8px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; font-size: 13px; font-family: Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif'; vertical-align: baseline; border-style: initial; border-color: initial; color: rgb(63, 63, 63); line-height: 18px; "><a href="http://www.seriouseats.com/2009/05/mike_and_pattys_in_boston_serious_breakfast_f.html" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; font-size: 13px; font-family: inherit; vertical-align: baseline; color: rgb(0, 165, 233); text-decoration: none; ">Mike and Patty's in Boston: Serious Breakfast (and Sandwiches) from a Seriously Tiny Kitchen</a><br /><a href="http://www.seriouseats.com/2009/05/all-star-sandwich-bar-cambridge-massachusetts-boston.html" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; font-size: 13px; font-family: inherit; vertical-align: baseline; color: rgb(0, 165, 233); text-decoration: none; ">All-Star Sandwich Bar in Cambridge, Mass.</a><br /><a href="http://www.seriouseats.com/2007/07/serious-sandwiches-kellys-roast_beef_revere_massachusetts.html" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; font-size: 13px; font-family: inherit; vertical-align: baseline; color: rgb(0, 165, 233); text-decoration: none; ">Boston: Kelly's Roast Beef</a><br /><a href="http://www.seriouseats.com/2008/04/draft_best_roast_pork_sandwiches_in_philly_1.html" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; font-size: 13px; font-family: inherit; vertical-align: baseline; color: rgb(0, 165, 233); text-decoration: none; ">Best Roast Pork Sandwiches in Philly</a><br /><a href="http://www.seriouseats.com/2009/03/tony-lukes-roast-pork-italian-broccoli-rabe-sandwich-philadelphia-philly-pa.html" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; font-size: 13px; font-family: inherit; vertical-align: baseline; color: rgb(0, 165, 233); text-decoration: none; ">Tony Luke's Roast Pork Italian, Philadelphia</a><br /><a href="http://www.seriouseats.com/2008/08/straight-wharf-fish-store-soft-shell-crab-sandwiches-nantucket-best-lunch.html" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; font-size: 13px; font-family: inherit; vertical-align: baseline; color: rgb(0, 165, 233); text-decoration: none; ">Straight Wharf Fish Store: Nantucket's Best-Kept Lunch Secret</a></p><h4 style="margin-top: 10px; margin-right: 0px; margin-bottom: 10px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: normal; font-style: inherit; font-size: 20px; font-family: Georgia, Times, 'Times New Roman', serif; vertical-align: baseline; color: rgb(44, 44, 44); line-height: 22px; text-transform: none; ">The West</h4><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 8px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; font-size: 13px; font-family: Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif'; vertical-align: baseline; border-style: initial; border-color: initial; color: rgb(63, 63, 63); line-height: 18px; "><a href="http://www.seriouseats.com/2008/10/mission-street-food-truck-sandwiches-san-francisco-california.html" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; font-size: 13px; font-family: inherit; vertical-align: baseline; color: rgb(0, 165, 233); text-decoration: none; ">For Gourmet Sandwiches in San Francisco on Thursday Nights, Go to Mission Food Truck</a><br /><a href="http://www.seriouseats.com/2008/06/bakesale-bettys-fried-chicken-sandwich-san-francisco-bay-area-oakland.html" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; font-size: 13px; font-family: inherit; vertical-align: baseline; color: rgb(0, 165, 233); text-decoration: none; ">The Bay Area's Best Fried Chicken Sandwich</a><br /><a href="http://www.seriouseats.com/2008/06/brazil-fresh-squeeze-cafe-berkeley-california-thick-sandwiches-at-brazil-cafe-in-berk.html" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; font-size: 13px; font-family: inherit; vertical-align: baseline; color: rgb(0, 165, 233); text-decoration: none; ">Crazy Thick Sandwiches at Brazil Fresh Squeeze Cafe in Berkeley</a><br /><a href="http://www.seriouseats.com/2008/07/boccalone-salumeria-san-francisco-panini-sandwich-inverted-baguette.html" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; font-size: 13px; font-family: inherit; vertical-align: baseline; color: rgb(0, 165, 233); text-decoration: none; ">Boccalone Salumeria in SF: Using an Inverted Baguette</a><br /><a href="http://www.seriouseats.com/2007/11/serious-sandwiches-la-cubana-torta-from-la-ca.html" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; font-size: 13px; font-family: inherit; vertical-align: baseline; color: rgb(0, 165, 233); text-decoration: none; ">"La Cubana" Torta from La Casita Chilanga</a><br /><a href="http://www.seriouseats.com/2008/04/philippes-home-of-the-french-dip-sandwich.html" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; font-size: 13px; font-family: inherit; vertical-align: baseline; color: rgb(0, 165, 233); text-decoration: none; ">Philippe's: Home of the French Dip Sandwich</a><br /><a href="http://www.seriouseats.com/2009/08/video-portland-oregons-grilled-cheese-grill.html" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; font-size: 13px; font-family: inherit; vertical-align: baseline; color: rgb(0, 165, 233); text-decoration: none; ">Portland, Oregon's Grilled Cheese Grill</a><br /><a href="http://www.seriouseats.com/2008/01/serious-sandwiches-zagis-meatball-sub.html" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; font-size: 13px; font-family: inherit; vertical-align: baseline; color: rgb(0, 165, 233); text-decoration: none; ">Seattle: Zagi's Meatball Sub</a><br /><a href="http://www.seriouseats.com/2009/10/street-food-profiles-nom-nom-truck-in-los-angeles-california-banh-mi.html" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; font-size: 13px; font-family: inherit; vertical-align: baseline; color: rgb(0, 165, 233); text-decoration: none; ">Street Food Profiles: Nom Nom Truck in Los Angeles, California</a><br /><a href="http://www.seriouseats.com/2008/01/serious-sandwiches-navajo-lamb-sandwich.html" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; font-size: 13px; font-family: inherit; vertical-align: baseline; color: rgb(0, 165, 233); text-decoration: none; ">Phoenix: Navajo Lamb Sandwich</a><br /><a href="http://www.seriouseats.com/2007/08/stuffing-my-face-at-pane-bianc.html" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; font-size: 13px; font-family: inherit; vertical-align: baseline; color: rgb(0, 165, 233); text-decoration: none; ">Stuffing My Face at Pane Bianco</a></p><h4 style="margin-top: 10px; margin-right: 0px; margin-bottom: 10px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: normal; font-style: inherit; font-size: 20px; font-family: Georgia, Times, 'Times New Roman', serif; vertical-align: baseline; color: rgb(44, 44, 44); line-height: 22px; text-transform: none; ">Elsewhere</h4><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 8px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; font-size: 13px; font-family: Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif'; vertical-align: baseline; border-style: initial; border-color: initial; color: rgb(63, 63, 63); line-height: 18px; "><a href="http://www.seriouseats.com/2007/11/serious-sandwiches-ignatius-grocerys-sauteed-shrimp-remoulade-po-boy.html" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; font-size: 13px; font-family: inherit; vertical-align: baseline; color: rgb(0, 165, 233); text-decoration: none; ">New Orleans: Ignatius Grocery's Sautéed Shrimp Remoulade Po' Boy</a><br /><a href="http://www.seriouseats.com/2007/07/serious-sandwiches-crabby-jack.html" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; font-size: 13px; font-family: inherit; vertical-align: baseline; color: rgb(0, 165, 233); text-decoration: none; ">Crabby Jack's Duck Po'Boy</a><br /><a href="http://www.seriouseats.com/2008/06/southern-belly-florida-jacksonville-whiteway.html" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; font-size: 13px; font-family: inherit; vertical-align: baseline; color: rgb(0, 165, 233); text-decoration: none; ">Whiteway Deli in Jacksonville, Florida</a><br /><a href="http://www.seriouseats.com/2008/04/serious-sandwiches-pressed-duck-sandwich-at-deli-lane-cafe-miami.html" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; font-size: 13px; font-family: inherit; vertical-align: baseline; color: rgb(0, 165, 233); text-decoration: none; ">Pressed Duck Sandwich at Deli Lane Cafe, Miami</a></p><h4 style="margin-top: 10px; margin-right: 0px; margin-bottom: 10px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: normal; font-style: inherit; font-size: 20px; font-family: Georgia, Times, 'Times New Roman', serif; vertical-align: baseline; color: rgb(44, 44, 44); line-height: 22px; text-transform: none; ">Make Your Own!</h4><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 8px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; font-size: 13px; font-family: Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif'; vertical-align: baseline; border-style: initial; border-color: initial; color: rgb(63, 63, 63); line-height: 18px; "><a href="http://www.seriouseats.com/2009/09/club-sandwich-recipe-james-beard.html" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; font-size: 13px; font-family: inherit; vertical-align: baseline; color: rgb(0, 165, 233); text-decoration: none; ">Dinner Tonight: Club Sandwich</a><br /><a href="http://www.seriouseats.com/2009/05/reuben_sandwich_step-by-step.html" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; font-size: 13px; font-family: inherit; vertical-align: baseline; color: rgb(0, 165, 233); text-decoration: none; ">Reuben Sandwich, Step-by-Step</a><br /><a href="http://www.seriouseats.com/recipes/2009/10/dinner-tonight-croque-madame.html" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; font-size: 13px; font-family: inherit; vertical-align: baseline; color: rgb(0, 165, 233); text-decoration: none; ">Croque Madame</a><br /><a href="http://www.seriouseats.com/recipes/2009/10/patty-melt-recipe-20091021.html" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; font-size: 13px; font-family: inherit; vertical-align: baseline; color: rgb(0, 165, 233); text-decoration: none; ">Patty Melt</a><br /><a href="http://www.seriouseats.com/recipes/2009/10/grilling-turkey-shawarama-recipe.html" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; font-size: 13px; font-family: inherit; vertical-align: baseline; color: rgb(0, 165, 233); text-decoration: none; ">Turkey Shawarama</a><br /><a href="http://www.seriouseats.com/recipes/2009/10/dinner-tonight-bacon-pear-and-cheese-sandwich-recipe.html" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; font-size: 13px; font-family: inherit; vertical-align: baseline; color: rgb(0, 165, 233); text-decoration: none; ">Bacon, Pear, and Cheese Sandwich</a><br /><a href="http://www.seriouseats.com/recipes/2009/10/autostrada-sandwich-salumi-panini-recipe.html" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; font-size: 13px; font-family: inherit; vertical-align: baseline; color: rgb(0, 165, 233); text-decoration: none; ">Autostrada Sandwich</a><br /><a href="http://www.seriouseats.com/recipes/2009/09/eat-for-eight-bucks-hot-mushroom-sandwiches-sweet-potato-fries-recipe.html" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; font-size: 13px; font-family: inherit; vertical-align: baseline; color: rgb(0, 165, 233); text-decoration: none; ">Hot Mushroom Sandwiches with Sweet Potato Fries</a><br /><a href="http://www.seriouseats.com/recipes/2009/08/sardine-sandwiches-with-tomato-jam-and-fresh-cheese-recipe.html" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; font-size: 13px; font-family: inherit; vertical-align: baseline; color: rgb(0, 165, 233); text-decoration: none; ">Sardine Sandwiches with Tomato Jam and Fresh Cheese</a><br /><a href="http://www.seriouseats.com/recipes/2009/08/meatball-sub-sandwiches-recipe.html" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; font-size: 13px; font-family: inherit; vertical-align: baseline; color: rgb(0, 165, 233); text-decoration: none; ">Meatball Sub</a><br /><a href="http://www.seriouseats.com/recipes/2009/08/grilled-skirt-steak-pepper-sandwiches.html" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; font-size: 13px; font-family: inherit; vertical-align: baseline; color: rgb(0, 165, 233); text-decoration: none; ">Grilled Skirt Steak and Pepper Sandwiches</a></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 8px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; font-size: 13px; font-family: Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif'; vertical-align: baseline; border-style: initial; border-color: initial; color: rgb(63, 63, 63); line-height: 18px; ">**************************************</p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 8px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; font-family: Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif'; vertical-align: baseline; border-style: initial; border-color: initial; line-height: 18px; "><span class="Apple-style-span" style="color:#CCCCFF;"><span class="Apple-style-span" style="font-size: large;">The Fourth Earl of Sandwich: John Montagu</span></span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 8px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; font-size: 13px; font-family: Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif'; vertical-align: baseline; border-style: initial; border-color: initial; color: rgb(63, 63, 63); line-height: 18px; "><span class="Apple-style-span" style="color: rgb(0, 0, 0); line-height: 19px; font-family:sans-serif;"></span></p><h2 style="background-image: none; background-repeat: initial; background-attachment: initial; -webkit-background-clip: initial; -webkit-background-origin: initial; background-color: initial; font-weight: normal; margin-top: 0px; margin-right: 0px; margin-bottom: 0.6em; margin-left: 0px; padding-top: 0.5em; padding-bottom: 0.17em; border-bottom-width: 1px; border-bottom-style: solid; border-bottom-color: rgb(170, 170, 170); font-size:19px;"><b><span class="Apple-style-span" style="color:#CCCCFF;"><span class="Apple-style-span" style="font-size: small;">John Montagu, 4th Earl of Sandwich</span></span></b><span class="Apple-style-span" style="color:#CCCCFF;"><span class="Apple-style-span" style="font-size: small;">, </span></span><a href="http://en.wikipedia.org/wiki/Privy_Council_of_Great_Britain" title="Privy Council of Great Britain" class="mw-redirect" style="text-decoration: none; background-image: none; background-repeat: initial; background-attachment: initial; -webkit-background-clip: initial; -webkit-background-origin: initial; background-color: initial; "><span class="Apple-style-span" style="color:#CCCCFF;"><span class="Apple-style-span" style="font-size: small;">PC</span></span></a><span class="Apple-style-span" style="color:#CCCCFF;"><span class="Apple-style-span" style="font-size: small;">, </span></span><a href="http://en.wikipedia.org/wiki/Fellow_of_the_Royal_Society" title="Fellow of the Royal Society" class="mw-redirect" style="text-decoration: none; background-image: none; background-repeat: initial; background-attachment: initial; -webkit-background-clip: initial; -webkit-background-origin: initial; background-color: initial; "><span class="Apple-style-span" style="color:#CCCCFF;"><span class="Apple-style-span" style="font-size: small;">FRS</span></span></a><span class="Apple-style-span" style="color:#CCCCFF;"><span class="Apple-style-span" style="font-size: small;"> (3 November 1718 – 30 April 1792)</span></span><sup id="cite_ref-weber_0-0" class="reference" style="line-height: 1em; font-weight: normal; font-style: normal; "><a href="http://en.wikipedia.org/wiki/John_Montagu,_4th_Earl_of_Sandwich#cite_note-weber-0" style="text-decoration: none; background-image: none; background-repeat: initial; background-attachment: initial; -webkit-background-clip: initial; -webkit-background-origin: initial; background-color: initial; white-space: nowrap; "><span><span class="Apple-style-span" style="color:#CCCCFF;"><span class="Apple-style-span" style="font-size: small;">[</span></span></span><span class="Apple-style-span" style="color:#CCCCFF;"><span class="Apple-style-span" style="font-size: small;">1</span></span><span><span class="Apple-style-span" style="color:#CCCCFF;"><span class="Apple-style-span" style="font-size: small;">]</span></span></span></a></sup><span class="Apple-style-span" style="color:#CCCCFF;"><span class="Apple-style-span" style="font-size: small;"> succeeded his grandfather, the </span></span><a href="http://en.wikipedia.org/wiki/Edward_Montagu,_3rd_Earl_of_Sandwich" title="Edward Montagu, 3rd Earl of Sandwich" style="text-decoration: none; background-image: none; background-repeat: initial; background-attachment: initial; -webkit-background-clip: initial; -webkit-background-origin: initial; background-color: initial; "><span class="Apple-style-span" style="color:#CCCCFF;"><span class="Apple-style-span" style="font-size: small;">3rd Earl</span></span></a><span class="Apple-style-span" style="color:#CCCCFF;"><span class="Apple-style-span" style="font-size: small;">, in 1729, at the age of ten. During his life he held various military and political offices (such as </span></span><a href="http://en.wikipedia.org/wiki/Postmaster_General_of_the_United_Kingdom" title="Postmaster General of the United Kingdom" style="text-decoration: none; background-image: none; background-repeat: initial; background-attachment: initial; -webkit-background-clip: initial; -webkit-background-origin: initial; background-color: initial; "><span class="Apple-style-span" style="color:#CCCCFF;"><span class="Apple-style-span" style="font-size: small;">Postmaster General</span></span></a><span class="Apple-style-span" style="color:#CCCCFF;"><span class="Apple-style-span" style="font-size: small;"> and </span></span><a href="http://en.wikipedia.org/wiki/Lords_Commissioners_of_the_Admiralty" title="Lords Commissioners of the Admiralty" style="text-decoration: none; background-image: none; background-repeat: initial; background-attachment: initial; -webkit-background-clip: initial; -webkit-background-origin: initial; background-color: initial; "><span class="Apple-style-span" style="color:#CCCCFF;"><span class="Apple-style-span" style="font-size: small;">First Lord of the Admiralty</span></span></a><span class="Apple-style-span" style="color:#CCCCFF;"><span class="Apple-style-span" style="font-size: small;">), but is perhaps most well-known for being claimed to have originated the modern concept of the </span></span><a href="http://en.wikipedia.org/wiki/Sandwich" title="Sandwich" style="text-decoration: none; background-image: none; background-repeat: initial; background-attachment: initial; -webkit-background-clip: initial; -webkit-background-origin: initial; background-color: initial; "><span class="Apple-style-span" style="color:#CCCCFF;"><span class="Apple-style-span" style="font-size: small;">sandwich</span></span></a><span class="Apple-style-span" style="color:#CCCCFF;"><span class="Apple-style-span" style="font-size: small;">.</span></span></h2><h2 style="background-image: none; background-repeat: initial; background-attachment: initial; -webkit-background-clip: initial; -webkit-background-origin: initial; background-color: initial; font-weight: normal; margin-top: 0px; margin-right: 0px; margin-bottom: 0.6em; margin-left: 0px; padding-top: 0.5em; padding-bottom: 0.17em; border-bottom-width: 1px; border-bottom-style: solid; border-bottom-color: rgb(170, 170, 170); font-size:19px;"><span class="mw-headline" id="The_Sandwich"><span class="Apple-style-span" style="color:#CCCCFF;">The Sandwich</span></span></h2><p style="margin-top: 0.4em; margin-right: 0px; margin-bottom: 0.5em; margin-left: 0px; line-height: 1.5em; "><span class="Apple-style-span" style="color:#CCCCFF;">The modern </span><a href="http://en.wikipedia.org/wiki/Sandwich" title="Sandwich" style="text-decoration: none; background-image: none; background-repeat: initial; background-attachment: initial; -webkit-background-clip: initial; -webkit-background-origin: initial; background-color: initial; "><span class="Apple-style-span" style="color:#CCCCFF;">sandwich</span></a><span class="Apple-style-span" style="color:#CCCCFF;"> is possibly named after Lord Sandwich but not invented by him. It is said that he ordered his valet to bring him meat tucked between two pieces of bread. Because Montagu also happened to be the Fourth Earl of Sandwich, others began to order "the same as Sandwich!"</span><sup id="cite_ref-8" class="reference" style="line-height: 1em; font-weight: normal; font-style: normal; "><a href="http://en.wikipedia.org/wiki/John_Montagu,_4th_Earl_of_Sandwich#cite_note-8" style="text-decoration: none; background-image: none; background-repeat: initial; background-attachment: initial; -webkit-background-clip: initial; -webkit-background-origin: initial; background-color: initial; white-space: nowrap; "><span><span class="Apple-style-span" style="color:#CCCCFF;">[</span></span><span class="Apple-style-span" style="color:#CCCCFF;">9</span><span><span class="Apple-style-span" style="color:#CCCCFF;">]</span></span></a></sup><span class="Apple-style-span" style="color:#CCCCFF;"> However, the exact circumstances of the invention are still the subject of debate. A rumour in a contemporary travel book called </span><i><span class="Apple-style-span" style="color:#CCCCFF;">Tour to London</span></i><span class="Apple-style-span" style="color:#CCCCFF;">(although not confirmed) by Pierre Jean Grosley formed the popular myth that bread and meat sustained Lord Sandwich at the </span><a href="http://en.wikipedia.org/wiki/Gambling" title="Gambling" style="text-decoration: none; background-image: none; background-repeat: initial; background-attachment: initial; -webkit-background-clip: initial; -webkit-background-origin: initial; background-color: initial; "><span class="Apple-style-span" style="color:#CCCCFF;">gambling</span></a><span class="Apple-style-span" style="color:#CCCCFF;"> table</span><sup id="cite_ref-9" class="reference" style="line-height: 1em; font-weight: normal; font-style: normal; "><a href="http://en.wikipedia.org/wiki/John_Montagu,_4th_Earl_of_Sandwich#cite_note-9" style="text-decoration: none; background-image: none; background-repeat: initial; background-attachment: initial; -webkit-background-clip: initial; -webkit-background-origin: initial; background-color: initial; white-space: nowrap; "><span><span class="Apple-style-span" style="color:#CCCCFF;">[</span></span><span class="Apple-style-span" style="color:#CCCCFF;">10</span><span><span class="Apple-style-span" style="color:#CCCCFF;">]</span></span></a></sup><span class="Apple-style-span" style="color:#CCCCFF;">. The sober alternative is provided by Sandwich's biographer, </span><a href="http://en.wikipedia.org/wiki/N._A._M._Rodger" title="N. A. M. Rodger" class="mw-redirect" style="text-decoration: none; background-image: none; background-repeat: initial; background-attachment: initial; -webkit-background-clip: initial; -webkit-background-origin: initial; background-color: initial; "><span class="Apple-style-span" style="color:#CCCCFF;">N. A. M. Rodger</span></a><span class="Apple-style-span" style="color:#CCCCFF;">, who suggests Sandwich's commitments to the navy, to politics and the arts mean the first sandwich was more likely to have been consumed at his desk.</span></p><p style="margin-top: 0.4em; margin-right: 0px; margin-bottom: 0.5em; margin-left: 0px; line-height: 1.5em; "><span class="Apple-style-span" style="color:#CCCCFF;">It is also possible that Sandwich's </span><a href="http://en.wikipedia.org/wiki/Graub%C3%BCnden" title="Graubünden" style="text-decoration: none; background-image: none; background-repeat: initial; background-attachment: initial; -webkit-background-clip: initial; -webkit-background-origin: initial; background-color: initial; "><span class="Apple-style-span" style="color:#CCCCFF;">Grisons Republic</span></a><span class="Apple-style-span" style="color:#CCCCFF;"> born brother-in-law, </span><a href="http://en.wikipedia.org/wiki/Jerome,_2nd_Count_de_Salis" title="Jerome, 2nd Count de Salis" style="text-decoration: none; background-image: none; background-repeat: initial; background-attachment: initial; -webkit-background-clip: initial; -webkit-background-origin: initial; background-color: initial; "><span class="Apple-style-span" style="color:#CCCCFF;">Jerome de Salis</span></a><span class="Apple-style-span" style="color:#CCCCFF;">, taught him about sandwiches. The Grisons is known for its dried meat, </span><a href="http://en.wikipedia.org/wiki/Bindenfleisch" title="Bindenfleisch" style="text-decoration: none; background-image: none; background-repeat: initial; background-attachment: initial; -webkit-background-clip: initial; -webkit-background-origin: initial; background-color: initial; "><span class="Apple-style-span" style="color:#CCCCFF;">Bündnerfleisch</span></a><span class="Apple-style-span" style="color:#CCCCFF;">, while its then subject territory the </span><a href="http://en.wikipedia.org/wiki/Valtelline" title="Valtelline" class="mw-redirect" style="text-decoration: none; background-image: none; background-repeat: initial; background-attachment: initial; -webkit-background-clip: initial; -webkit-background-origin: initial; background-color: initial; "><span class="Apple-style-span" style="color:#CCCCFF;">Valtelline</span></a><span class="Apple-style-span" style="color:#CCCCFF;">, where De Salis also grew up, is known for </span><a href="http://en.wikipedia.org/wiki/Bresaola" title="Bresaola" style="text-decoration: none; background-image: none; background-repeat: initial; background-attachment: initial; -webkit-background-clip: initial; -webkit-background-origin: initial; background-color: initial; "><span class="Apple-style-span" style="color:#CCCCFF;">Bresaola</span></a><span class="Apple-style-span" style="color:#CCCCFF;">.</span></p><table class="infobox vcard" style=" color: black; background-color: rgb(249, 249, 249); border-top-width: 1px; border-right-width: 1px; border-bottom-width: 1px; border-left-width: 1px; border-top-style: solid; border-right-style: solid; border-bottom-style: solid; border-left-style: solid; border-top-color: rgb(170, 170, 170); border-right-color: rgb(170, 170, 170); border-bottom-color: rgb(170, 170, 170); border-left-color: rgb(170, 170, 170); margin-top: 0.5em; margin-right: 0px; margin-bottom: 0.5em; margin-left: 1em; padding-top: 0.2em; padding-right: 0.2em; padding-bottom: 0.2em; padding-left: 0.2em; clear: right; width: 22em; text-align: left; font-size:11px;"><tbody><tr><td colspan="2" class="fn" style="vertical-align: top; text-align: center; font-weight: bold; font-size:14px;"><span class="fn">The Earl of Sandwich</span></td></tr><tr><td colspan="2" style="vertical-align: top; text-align: center; "><a href="http://en.wikipedia.org/wiki/File:John_Montagu,_4th_Earl_of_Sandwich.jpg" class="image" title="John Montagu, 4th Earl of Sandwich" style="text-decoration: none; color: rgb(0, 43, 184); background-image: none; background-repeat: initial; background-attachment: initial; -webkit-background-clip: initial; -webkit-background-origin: initial; background-color: initial; background-position: initial initial; "><img alt="" src="http://upload.wikimedia.org/wikipedia/commons/thumb/b/b8/John_Montagu%2C_4th_Earl_of_Sandwich.jpg/200px-John_Montagu%2C_4th_Earl_of_Sandwich.jpg" width="200" height="306" style="border-top-style: none; border-right-style: none; border-bottom-style: none; border-left-style: none; border-width: initial; border-color: initial; vertical-align: middle; " /></a></td></tr></tbody></table>Thank you, Lord Sandwich, even if you weren't the actual "inventor"...</span><p></p></div>HerbyNhttp://www.blogger.com/profile/12046653940210099947noreply@blogger.com0tag:blogger.com,1999:blog-6680939874528319542.post-84635153323671390462009-11-01T10:10:00.000-08:002009-11-01T10:18:39.468-08:00Recipe: Homemade Hamburger Buns<div>Found this <a href="http://www.seriouseats.com/recipes/2009/10/the-bacon-attack-bacon-4-burger-recipe.html">here</a>. Worth a try maybe one day...</div><div style="text-align: center;">******************************</div><div><span class="Apple-style-span" style=" color: rgb(63, 63, 63); line-height: 18px; font-family:Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif';font-size:13px;"><h4 style="margin-top: 10px; margin-right: 0px; margin-bottom: 10px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: normal; font-style: inherit; font-size: 20px; font-family: Georgia, Times, 'Times New Roman', serif; vertical-align: baseline; line-height: 22px; text-transform: none; "><span class="Apple-style-span" style="color:#6633FF;">The Bun</span></h4><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 8px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; font-size: 13px; font-family: Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif'; vertical-align: baseline; border-style: initial; border-color: initial; line-height: 18px; "><span class="Apple-style-span" style="color:#6633FF;"><img alt="20091030-making-dough.jpg" src="http://aht.seriouseats.com/image/20091030-making-dough.jpg" style="margin-top: 3px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; font-size: 13px; font-family: inherit; vertical-align: baseline; " /></span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 8px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; font-size: 13px; font-family: Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif'; vertical-align: baseline; border-style: initial; border-color: initial; line-height: 18px; "><span class="Apple-style-span" style="color:#6633FF;">Here's where I begin heading into personally uncharted waters. I've made burger buns a few times, but in all honesty, I'm a cook, not a baker. But on the other hand, I do know exactly what I'm looking for in a burger bun. It should have a </span><strong style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: bold; font-style: inherit; font-size: 13px; font-family: inherit; vertical-align: baseline; "><span class="Apple-style-span" style="color:#6633FF;">soft, golden crust, a slightly sweet and savory flavor, and a tender, almost squishy interior.</span></strong><span class="Apple-style-span" style="color:#6633FF;"> The key to these qualities is fat. Because fat interferes with the formation of gluten—the protein network that gives baked goods their structure—a fatty dough ends up less tough and more tender.</span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 8px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; font-size: 13px; font-family: Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif'; vertical-align: baseline; border-style: initial; border-color: initial; line-height: 18px; "><img alt="20091030-burger-buns.jpg" class="photo-right" src="http://aht.seriouseats.com/images/20091030-burger-buns.jpg" style="margin-top: 3px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 10px; padding-left: 10px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; font-size: 13px; font-family: inherit; vertical-align: baseline; float: right; " /><span class="Apple-style-span" style="color:#6633FF;">I started with my basic burger bun dough, which uses yeast, water, oil, sugar, an egg, and flour, and started upping the bacon. Stage one was to</span><strong style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: bold; font-style: inherit; font-size: 13px; font-family: inherit; vertical-align: baseline; "><span class="Apple-style-span" style="color:#6633FF;">introduce crisply fried bacon bits</span></strong><span class="Apple-style-span" style="color:#6633FF;"> to the dough before allowing it to rise. The crisp bits studded in the finished bun add sudden bursts of salt and smoke that pop on your tongue as you chew the soft bread. But to really take the bacon to the extreme, </span><strong style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: bold; font-style: inherit; font-size: 13px; font-family: inherit; vertical-align: baseline; "><span class="Apple-style-span" style="color:#6633FF;">I replaced the vegetable oil with the bacon fat</span></strong><span class="Apple-style-span" style="color:#6633FF;"> that I had just rendered off of the bits.</span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 8px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; font-size: 13px; font-family: Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif'; vertical-align: baseline; border-style: initial; border-color: initial; line-height: 18px; "><strong style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: bold; font-style: inherit; font-size: 13px; font-family: inherit; vertical-align: baseline; "><span class="Apple-style-span" style="color:#6633FF;">Perfect</span></strong><span class="Apple-style-span" style="color:#6633FF;">. I think I may have invented the only Atkin's-friendly burger bun in the world—the thing tasted almost more meat than bread.</span></p></span></div><div><span class="Apple-style-span" style=" color: rgb(63, 63, 63); line-height: 18px; font-family:Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif';font-size:13px;"><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 8px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; font-size: 13px; font-family: Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif'; vertical-align: baseline; border-style: initial; border-color: initial; line-height: 18px; "><strong style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: bold; font-style: inherit; font-size: 13px; font-family: inherit; vertical-align: baseline; "><span class="Apple-style-span" style="color:#6633FF;">Bacon Attack! Buns</span></strong></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 8px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; font-size: 13px; font-family: Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif'; vertical-align: baseline; border-style: initial; border-color: initial; line-height: 18px; "><em style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: italic; font-size: 13px; font-family: inherit; vertical-align: baseline; "><span class="Apple-style-span" style="color:#6633FF;">- makes 6-8 buns -</span></em></p><h5 style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 2px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: bold; font-style: inherit; font-size: 13px; font-family: Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif'; vertical-align: baseline; line-height: 15px; "><span class="Apple-style-span" style="color:#6633FF;">Ingredients</span></h5><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 8px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; font-size: 13px; font-family: Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif'; vertical-align: baseline; border-style: initial; border-color: initial; line-height: 18px; "><span class="Apple-style-span" style="color:#6633FF;">1/4 pound bacon, cut into 1/4-inch lardons<br />1 large egg<br />2 tablespoon active dry yeast<br />2/3 cup warm water<br />3 tablespoons sugar<br />3/4 teaspoon salt<br />2 cups all-purpose flour</span></p><h5 style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 2px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: bold; font-style: inherit; font-size: 13px; font-family: Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif'; vertical-align: baseline; line-height: 15px; "><span class="Apple-style-span" style="color:#6633FF;">Procedure</span></h5><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 8px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; font-size: 13px; font-family: Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif'; vertical-align: baseline; border-style: initial; border-color: initial; line-height: 18px; "><strong style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: bold; font-style: inherit; font-size: 13px; font-family: inherit; vertical-align: baseline; "><span class="Apple-style-span" style="color:#6633FF;">1.</span></strong><span class="Apple-style-span" style="color:#6633FF;"> Cook bacon in skillet over low heat, stirring frequently, until well-rendered and crisp. Transfer bacon bits to small bowl, reserving rendered fat separately (you should have about 1/4 cup of rendered bacon fat - if you have more, set aside all but 1/4 cup for another use. If you have less, add vegetable oil to make up the difference)</span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 8px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; font-size: 13px; font-family: Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif'; vertical-align: baseline; border-style: initial; border-color: initial; line-height: 18px; "><strong style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: bold; font-style: inherit; font-size: 13px; font-family: inherit; vertical-align: baseline; "><span class="Apple-style-span" style="color:#6633FF;">2.</span></strong><span class="Apple-style-span" style="color:#6633FF;"> Separate egg, reserving white and yolk separately. In a bowl of standing mixer, combine yeast, water, sugar, egg yolk, salt, rendered bacon, and bacon fat. Whisk to combine. let stand for 5 minutes. Add flour and combine in standing mixer fitted with dough hook attachment. Dough should be soft and sticky (it won't pull away from sides of bowl). Knead for 5 minutes until smooth and elastic.</span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 8px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; font-size: 13px; font-family: Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif'; vertical-align: baseline; border-style: initial; border-color: initial; line-height: 18px; "><strong style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: bold; font-style: inherit; font-size: 13px; font-family: inherit; vertical-align: baseline; "><span class="Apple-style-span" style="color:#6633FF;">3.</span></strong><span class="Apple-style-span" style="color:#6633FF;"> Preheat oven to 425°F and set oven rack to upper-middle position. On well-floured work surface, divide dough into 6 to 8 even pieces (depending on if you want large or small buns) and shape each into a ball. Place on greased baking sheet about 2 inches apart and flatten slightly with palm of well-floured hand. Spary with non-stick spray, cover with plastic, and let rest 15 minutes until slightly risen. Meanwhile, whisk egg white until slightly frothy.</span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 8px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; font-size: 13px; font-family: Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif'; vertical-align: baseline; border-style: initial; border-color: initial; line-height: 18px; "><strong style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: bold; font-style: inherit; font-size: 13px; font-family: inherit; vertical-align: baseline; "><span class="Apple-style-span" style="color:#6633FF;">4.</span></strong><span class="Apple-style-span" style="color:#6633FF;"> Bake for 4 minutes. remove from oven, brush with egg white, and return to oven until golden brown and well-risen, about 4-8 minutes longer. Set on wire rack to cool.</span></p></span></div>HerbyNhttp://www.blogger.com/profile/12046653940210099947noreply@blogger.com0tag:blogger.com,1999:blog-6680939874528319542.post-42498485722850038172009-10-30T10:25:00.000-07:002009-10-30T10:44:59.903-07:00National Sandwich Day: November 3rdwho knew? ran across this posting and found out there is an unofficial "sandwich day". i liked this mini-poll and gave me a list of sandwhiches to try when i go to these cities. Find the poll <a href="http://www.lemondrop.com/2009/10/30/honor-sandwich-day-vote-for-the-greatest-sandwich-in-america">here</a>.<div><br /></div><div>i must say that i was a bit rankled by the fact that the famous "<a href="http://www.thedeliciouslife.com/bay-cities-italian-deli-godmother-is/">Godmother</a>" sandwich from <a href="http://www.baycitiesitaliandeli.com/">Bay Cities Deli</a> in Santa Monica, CA didn't make the list as one of the "best of the West".... Easily the best italian hoagie-inspired sandwich i have ever had the pleasure of sinking my teeth into.</div><div><br /></div><div>What do you think of the list/poll below? when you only pick 4 sandwiches from each region of the country you are sure to have omissions... heck, try to pick just 4 per city and you will start a fight. that conceded, would love to hear what any readers might nominate to this list/poll that was omitted.</div><div><br /></div><div style="text-align: center;">******************************</div><div><span class="Apple-style-span" style=" color: rgb(51, 51, 51); font-family:Arial, Helvetica, sans-serif;font-size:10px;"><h1 class="articleHedline" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; display: block; width: auto; height: auto; float: none; background-image: url(http://o.aolcdn.com/art/lemondrop/top-h1-bg.png); background-repeat: no-repeat; background-attachment: initial; -webkit-background-clip: initial; -webkit-background-origin: initial; background-color: initial; overflow-x: visible; overflow-y: visible; font-size: 2.9em; font-weight: normal; letter-spacing: -1px; color: rgb(64, 58, 49); line-height: 1.03em; background-position: 25px 48px; "><span id="ppt19215788" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><a href="http://www.lemondrop.com/2009/10/30/honor-sandwich-day-vote-for-the-greatest-sandwich-in-america">Honor Sandwich Day -- Vote for the Greatest Sandwich in America</a></span></h1><ul class="tagList" style="margin-top: 12px; margin-right: 0px; margin-bottom: 15px; margin-left: 0px; padding-top: 10px; padding-right: 0px; padding-bottom: 10px; padding-left: 0px; font-size: 1em; line-height: 1.33em; height: 1.2em; display: block; background-image: initial; background-repeat: initial; background-attachment: initial; -webkit-background-clip: initial; -webkit-background-origin: initial; background-color: rgb(246, 246, 246); border-bottom-width: 1px; border-bottom-style: solid; border-bottom-color: rgb(238, 238, 238); border-top-width: 1px; border-top-style: solid; border-top-color: rgb(238, 238, 238); background-position: initial initial; "><br /><li class="last" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 6px; background-image: none; background-repeat: initial; background-attachment: initial; -webkit-background-clip: initial; -webkit-background-origin: initial; background-color: initial; list-style-type: none; font-size: 1em; display: inline; color: rgb(25, 119, 157); background-position: initial initial; "><span class="Apple-style-span" style="color: rgb(51, 51, 51); font-family: arial, sans-serif; font-size: 63px; line-height: 77px; "><br /></span></li></ul><div class="articleBody" id="permalinkBody" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; font-size: 1.2em; line-height: 1.35em; color: rgb(51, 51, 51); position: relative; "><img vspace="4" hspace="4" border="1" align="left" alt="" src="http://www.blogcdn.com/www.lemondrop.com/media/2009/10/scanwich-jg.jpg" style="margin-top: 0px; margin-right: 0.9em; margin-bottom: 0.9em; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-top-style: none; border-right-style: none; border-bottom-style: none; border-left-style: none; border-color: initial; " /><span class="Apple-style-span" style="color:#3366FF;">On November 3 we'll celebrate a tragically overlooked holiday that honors the birth of John Montagu, a degenerate gambler, wig enthusiast and lunchtime visionary. Montagu, the fourth Earl of Sandwich -- reportedly came up with the idea of marrying food and bread in a handy package, which is why we commemorate him on </span><a href="http://www.informationweek.com/news/showArticle.jhtml?articleID=6507138" target="_blank" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; outline-style: none !important; outline-width: initial !important; outline-color: initial !important; text-decoration: none; "><span class="Apple-style-span" style="color:#3366FF;">National Sandwich Day.</span></a><span class="Apple-style-span" style="color:#3366FF;"> It's also the reason we set out to find the greatest sandwich in America.<br /><br />We present 16 of the best sandwiches in this land from north to south, east to west. We've compiled them from some of the best local experts in the nation, as well as from food bloggers and readers.<br /><br />Let's do this one for the Earl, for America and sandwiches everywhere. Vote now, vote often, vote in memory of a man who's given you more than Santa, the Easter Bunny, and Captain Fourth of July combined. (Don't forget to tell us in the comments about any sandwiches we missed.)<br /><br />Stay tuned -- on November 2, we'll announce the finalists. The next day, </span><a href="http://www.informationweek.com/news/showArticle.jhtml?articleID=6507138" target="_blank" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; outline-style: none !important; outline-width: initial !important; outline-color: initial !important; text-decoration: none; "><span class="Apple-style-span" style="color:#3366FF;">National Sandwich Day</span></a><span class="Apple-style-span" style="color:#3366FF;">, we'll announce the national winner.<br /><br /></span><strong style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span class="Apple-style-span" style="color:#3366FF;">NORTH</span></strong><span class="Apple-style-span" style="color:#3366FF;"><br /><br /></span><strong style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span class="Apple-style-span" style="color:#3366FF;">Sandwich: </span></strong><span class="Apple-style-span" style="color:#3366FF;">The Lobster Roll<br /></span><strong style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span class="Apple-style-span" style="color:#3366FF;">Location: </span></strong><a href="http://www.bandgoysters.com/" target="_blank" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; outline-style: none !important; outline-width: initial !important; outline-color: initial !important; text-decoration: none; "><span class="Apple-style-span" style="color:#3366FF;">B&G Oysters</span></a><span class="Apple-style-span" style="color:#3366FF;">, Boston<br /></span><strong style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span class="Apple-style-span" style="color:#3366FF;">Why It's the Greatest:</span></strong><span class="Apple-style-span" style="color:#3366FF;"> New England is a magical land where normally exotic lobsters are so plentiful they serve them on ye ol' hot dog buns. The lobster roll is a Boston classic -- lemon aioli, chives, celery, and 8 ounces of lobster meat. It's a simple meal with a complex taste.<br /></span><strong style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span class="Apple-style-span" style="color:#3366FF;">The Experts Say:</span></strong><span class="Apple-style-span" style="color:#3366FF;"> Erin Byers, writing for </span><a target="_blank" href="http://www.bostonmagazine.com/restaurants/articles/tails_of_the_city/" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; outline-style: none !important; outline-width: initial !important; outline-color: initial !important; text-decoration: none; "><span class="Apple-style-span" style="color:#3366FF;">Boston magazine</span></a><span class="Apple-style-span" style="color:#3366FF;">, calls B&G Oysters ocean roach on a bun "quite possibly the world's most perfect lobster roll."<br /><br /></span><strong style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span class="Apple-style-span" style="color:#3366FF;">Sandwich:</span></strong><span class="Apple-style-span" style="color:#3366FF;"> Pork Belly and Pickled Rhubarb<br /></span><strong style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span class="Apple-style-span" style="color:#3366FF;">Location:</span></strong><span class="Apple-style-span" style="color:#3366FF;"> </span><a target="_blank" href="http://www.numpangnyc.com/" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; outline-style: none !important; outline-width: initial !important; outline-color: initial !important; text-decoration: none; "><span class="Apple-style-span" style="color:#3366FF;">Num Pang</span></a><span class="Apple-style-span" style="color:#3366FF;">, New York City<br /></span><strong style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span class="Apple-style-span" style="color:#3366FF;">Why It's the Greatest: </span></strong><span class="Apple-style-span" style="color:#3366FF;">What's in the sandwich is a beautiful thing: spicy mayo, pickled carrots, cilantro, and dreams. When you want a num pang, go to Num Pang.<br /></span><strong style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span class="Apple-style-span" style="color:#3366FF;">The Experts Say:</span></strong><span class="Apple-style-span" style="color:#3366FF;"> Zack Brooks, editor of </span><a target="_blank" href="http://www.midtownlunch.com/" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; outline-style: none !important; outline-width: initial !important; outline-color: initial !important; text-decoration: none; "><span class="Apple-style-span" style="color:#3366FF;">Midtownlunch.com</span></a><span class="Apple-style-span" style="color:#3366FF;">, says: "The pickled rhubarb takes the five spice pork belly sandwich at Num Pang to a different level. The crispy half meat/half fat belly is perfectly cut by the sweet and sour dark red strips of rhubarb."<br /><br /></span><strong style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span class="Apple-style-span" style="color:#3366FF;">Sandwich:</span></strong><span class="Apple-style-span" style="color:#3366FF;"> Sloppy Joe<br /></span><strong style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span class="Apple-style-span" style="color:#3366FF;">Location:</span></strong><span class="Apple-style-span" style="color:#3366FF;"> </span><a target="_blank" href="http://www.millburndeli.com/" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; outline-style: none !important; outline-width: initial !important; outline-color: initial !important; text-decoration: none; "><span class="Apple-style-span" style="color:#3366FF;">Millburn Deli</span></a><span class="Apple-style-span" style="color:#3366FF;">, Millburn, N.J.<br /></span><strong style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span class="Apple-style-span" style="color:#3366FF;">Why It's the Greatest: </span></strong><span class="Apple-style-span" style="color:#3366FF;">Sloppy Joes aren't just that cafeteria food that most resembles a crime scene. At this New Jersey deli, they're a triple-decker sandwich made of ham, turkey, roast beef and Swiss cheese, glued together with coleslaw and Russian dressing.<br /></span><strong style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span class="Apple-style-span" style="color:#3366FF;">Sandwich Secret: </span></strong><span class="Apple-style-span" style="color:#3366FF;">The Millburn Deli's Sloppy Joe is so humongous that it's cut into mouth-size thirds instead of halves.<br /><br /></span><strong style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span class="Apple-style-span" style="color:#3366FF;">Sandwich: </span></strong><span class="Apple-style-span" style="color:#3366FF;">Cheesesteak<br /></span><strong style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span class="Apple-style-span" style="color:#3366FF;">Location:</span></strong><span class="Apple-style-span" style="color:#3366FF;"> </span><a target="_blank" href="http://www.cosmideli.com/" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; outline-style: none !important; outline-width: initial !important; outline-color: initial !important; text-decoration: none; "><span class="Apple-style-span" style="color:#3366FF;">Cosmi's Deli</span></a><span class="Apple-style-span" style="color:#3366FF;">, Philadelphia<br /></span><strong style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span class="Apple-style-span" style="color:#3366FF;">Why It's the Greatest:</span></strong><span class="Apple-style-span" style="color:#3366FF;"> The cheese steak is the official sandwich of the City of Brotherly Love. Humble Cosmi Deli has been serving up bread soaked with juicy piles of meat and cheese since 1932. It's the kind of meal that will put a smile on your next heart attack.<br /></span><strong style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span class="Apple-style-span" style="color:#3366FF;">The Experts Say:</span></strong><span class="Apple-style-span" style="color:#3366FF;"> Richard Rys writes in </span><a target="_blank" href="http://www.phillymag.com/articles/one_man_50_cheesesteaks/" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; outline-style: none !important; outline-width: initial !important; outline-color: initial !important; text-decoration: none; "><span class="Apple-style-span" style="color:#3366FF;">Philadelphia magazine</span></a><span class="Apple-style-span" style="color:#3366FF;">, "These guys do it right. Fresh roll with a choice of plain or seeded (I opt for the former), meat chopped with a samurai's precision, melted cheese embracing each piece like Mama giving Raj a bear hug on 'What's Happening?'"<br /><br /></span><iframe width="459" scrolling="no" height="180" frameborder="0" align="left" title="You Decide" src="http://webcenter.polls.aol.com/modular.jsp?template=1723&view=179246&pollId=179538&channel=aol_us_lemondrop%20&popup=yes" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "></iframe><span class="Apple-style-span" style="color:#3366FF;"><br /><br /><br /></span><strong style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span class="Apple-style-span" style="color:#3366FF;">SOUTH</span></strong><span class="Apple-style-span" style="color:#3366FF;"><br /></span><strong style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span class="Apple-style-span" style="color:#3366FF;"><br />Sandwich: </span></strong><span class="Apple-style-span" style="color:#3366FF;">Peacemaker Po' Boy<br /></span><strong style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span class="Apple-style-span" style="color:#3366FF;">Location: </span></strong><a target="_blank" href="http://www.mahonyspoboys.com/" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; outline-style: none !important; outline-width: initial !important; outline-color: initial !important; text-decoration: none; "><span class="Apple-style-span" style="color:#3366FF;">Mahoney's</span></a><span class="Apple-style-span" style="color:#3366FF;">, New Orleans<br /></span><strong style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span class="Apple-style-span" style="color:#3366FF;">Why It's the Greatest: </span></strong><span class="Apple-style-span" style="color:#3366FF;">In New Orleans, the po' boy is king. Mahoney's churns out funky versions of this classic, like root beer-glazed ham, veal Parmesan and fried chicken liver po' boys. But the jewel in their sandwich crown is the Peacemaker -- fried oysters, bacon and cheddar cheese.<br /></span><strong style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span class="Apple-style-span" style="color:#3366FF;">Sandwich Secret: </span></strong><span class="Apple-style-span" style="color:#3366FF;">In a town where the fight for po' boy supremacy is as fierce as a UFC cage match, Mahoney's has been a winner (specifically at 2008's </span><a target="_blank" href="http://www.poboyfest.com/archive/2008" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; outline-style: none !important; outline-width: initial !important; outline-color: initial !important; text-decoration: none; "><span class="Apple-style-span" style="color:#3366FF;">New Orlean's Po' Boy Preservation Festival</span></a><span class="Apple-style-span" style="color:#3366FF;">).<br /><br /></span><strong style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span class="Apple-style-span" style="color:#3366FF;">Sandwich:</span></strong><span class="Apple-style-span" style="color:#3366FF;"> "Bird to the Wise" Turkey Sandwich<br /></span><strong style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span class="Apple-style-span" style="color:#3366FF;">Location:</span></strong><span class="Apple-style-span" style="color:#3366FF;"> </span><a target="_blank" href="http://www.jasonsdeli.com/" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; outline-style: none !important; outline-width: initial !important; outline-color: initial !important; text-decoration: none; "><span class="Apple-style-span" style="color:#3366FF;">Jason's Deli</span></a><span class="Apple-style-span" style="color:#3366FF;">, Birmingham, Ala.<br /></span><strong style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span class="Apple-style-span" style="color:#3366FF;">Why It's the Greatest:</span></strong><span class="Apple-style-span" style="color:#3366FF;"> This sandwich piles turkey, pastrami and Swiss cheese on a toasted onion bun. But wait, it's healthy? Jason's Deli uses only organic ingredients.<br /></span><strong style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span class="Apple-style-span" style="color:#3366FF;">Sandwich Secret:</span></strong><span class="Apple-style-span" style="color:#3366FF;"> The July 2009 issue of Parenting voted Jason's Deli one of the "10 Best Restaurants in America."<br /><br /></span><strong style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span class="Apple-style-span" style="color:#3366FF;">Sandwich:</span></strong><span class="Apple-style-span" style="color:#3366FF;"> Lamb Sandwich<br />Location: </span><a target="_blank" href="http://www.sandwhich.biz/" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; outline-style: none !important; outline-width: initial !important; outline-color: initial !important; text-decoration: none; "><span class="Apple-style-span" style="color:#3366FF;">Sandwich</span></a><span class="Apple-style-span" style="color:#3366FF;">, Chapel Hill, N.C.<br /></span><strong style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span class="Apple-style-span" style="color:#3366FF;">Why It's the Greatest:</span></strong><span class="Apple-style-span" style="color:#3366FF;"> This little restaurant reinvents sandwiches like grilled cheese, tuna fish and meatloaf, putting a quirky, gourmet twist on each. And then there's the lamb sandwich, which fuses Middle Eastern flavors with pure awesome.<br /><br /></span><strong style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span class="Apple-style-span" style="color:#3366FF;">The Experts Say:</span></strong><span class="Apple-style-span" style="color:#3366FF;"> </span><a target="_blank" href="http://www.slashfood.com/2009/02/26/you-vote-the-best-sandwiches-in-america/" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; outline-style: none !important; outline-width: initial !important; outline-color: initial !important; text-decoration: none; "><span class="Apple-style-span" style="color:#3366FF;">Slashfood</span></a><span class="Apple-style-span" style="color:#3366FF;">'s Emily Matchar claims this is her favorite 'wich, saying, "As I'm eating their meltingly tender pulled lamb with Moroccan prune chutney on focaccia I'm thinking, </span><em style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span class="Apple-style-span" style="color:#3366FF;">This has to be one of the top 10 best sandwiches I've had in my life.</span></em><span class="Apple-style-span" style="color:#3366FF;">"<br /><br /></span><strong style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span class="Apple-style-span" style="color:#3366FF;">Sandwich: </span></strong><span class="Apple-style-span" style="color:#3366FF;">Torta Poblano<br /></span><strong style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span class="Apple-style-span" style="color:#3366FF;">Location: </span></strong><a target="_blank" href="http://chowhound.chow.com/topics/406209" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; outline-style: none !important; outline-width: initial !important; outline-color: initial !important; text-decoration: none; "><span class="Apple-style-span" style="color:#3366FF;">La Hechincera</span></a><span class="Apple-style-span" style="color:#3366FF;">, Dallas<br /></span><strong style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span class="Apple-style-span" style="color:#3366FF;">Why It's the Greatest:</span></strong><span class="Apple-style-span" style="color:#3366FF;"> Served on a crusty, white bun, it's served with avocados, jalapeños, tomatoes and all manner of savory proteins. In Dallas, La Hechincera is the place to get your fix, or to start the habit.<br /></span><span style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; font-weight: bold; "><span class="Apple-style-span" style="color:#3366FF;">The Experts Say: </span></span><span class="Apple-style-span" style="color:#3366FF;">Nancy Nichols, reviewing the poblano torta for </span><a target="_blank" href="http://sidedish.dmagazine.com/2009/10/07/mini-review-tortas-la-hechizera-in-dallas/" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; outline-style: none !important; outline-width: initial !important; outline-color: initial !important; text-decoration: none; "><span class="Apple-style-span" style="color:#3366FF;">Dallas magazine</span></a><span class="Apple-style-span" style="color:#3366FF;">, took her torta to go. She should have scarfed it down piping hot. But no matter, she writes, "Even cold and sodden, this torta always makes me happy." </span><strong style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span class="Apple-style-span" style="color:#3366FF;"><br /><br /></span><iframe width="459" scrolling="no" height="180" frameborder="0" align="left" title="You Decide" src="http://webcenter.polls.aol.com/modular.jsp?template=1723&view=179245&pollId=179537&channel=aol_us_lemondrop%20&popup=yes" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "></iframe><span class="Apple-style-span" style="color:#3366FF;"><br /><br /><br />MIDWEST<br /></span></strong><span class="Apple-style-span" style="color:#3366FF;"><br /></span><strong style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span class="Apple-style-span" style="color:#3366FF;">Sandwich: </span></strong><span class="Apple-style-span" style="color:#3366FF;">Rueben<br /></span><strong style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span class="Apple-style-span" style="color:#3366FF;">Location: </span></strong><a target="_blank" href="http://www.zingermansdeli.com/" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; outline-style: none !important; outline-width: initial !important; outline-color: initial !important; text-decoration: none; "><span class="Apple-style-span" style="color:#3366FF;">Zingerman's Deli,</span></a><span class="Apple-style-span" style="color:#3366FF;"> Ann Arbor, Mich.<br /></span><strong style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span class="Apple-style-span" style="color:#3366FF;">Why It's the Greatest:</span></strong><span class="Apple-style-span" style="color:#3366FF;"> It's a mighty stack of homemade corn beef, Swiss, sauerkraut and Russian dressing that shames every deli-man in Manhattan. Plus, the ingredient that ties this sandwich together is the freshly baked rye bread.<br /></span><strong style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span class="Apple-style-span" style="color:#3366FF;">Sandwich Secret: </span></strong><span class="Apple-style-span" style="color:#3366FF;">The notable smartypants at </span><a target="_blank" href="http://food.theatlantic.com/behind-the-counter/the-search-for-real-rye-bread.php" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; outline-style: none !important; outline-width: initial !important; outline-color: initial !important; text-decoration: none; "><span class="Apple-style-span" style="color:#3366FF;">The Atlantic</span></a><span class="Apple-style-span" style="color:#3366FF;"> called Zingerman's rye bread the rye-est rye bread in the country.<br /><br /></span><strong style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span class="Apple-style-span" style="color:#3366FF;">Sandwich:</span></strong><span class="Apple-style-span" style="color:#3366FF;"> Grilled Meatloaf<br /></span><strong style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span class="Apple-style-span" style="color:#3366FF;">Location:</span></strong><span class="Apple-style-span" style="color:#3366FF;"> </span><a target="_blank" href="http://www.rochesterdeli.com/" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; outline-style: none !important; outline-width: initial !important; outline-color: initial !important; text-decoration: none; "><span class="Apple-style-span" style="color:#3366FF;">Rochester Deli</span></a><span class="Apple-style-span" style="color:#3366FF;">, Milwaukee, Wisc.<br /></span><strong style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span class="Apple-style-span" style="color:#3366FF;">Why It's the Greatest: </span></strong><span class="Apple-style-span" style="color:#3366FF;">Meatloaf combines two awesome words -- meat and loaf. At this Milwaukee mainstay, the flavorsome meatloaf is grilled with cheddar cheese or provolone, served on Vienna bread, and slathered with either barbecue sauce or horseradish.<br /></span><strong style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span class="Apple-style-span" style="color:#3366FF;">The Experts Say:</span></strong><span class="Apple-style-span" style="color:#3366FF;"> The </span><a target="_blank" href="http://wisn.cityvoter.com/winners/a-list-on-wisn-com/4736/cheap-eats/sandwich-shop" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; outline-style: none !important; outline-width: initial !important; outline-color: initial !important; text-decoration: none; "><span class="Apple-style-span" style="color:#3366FF;">Milwaukee Journal Sentinel</span></a><span class="Apple-style-span" style="color:#3366FF;"> voted it "Best Sandwich Shop '09."<br /><br /></span><strong style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span class="Apple-style-span" style="color:#3366FF;">Sandwich:</span></strong><span class="Apple-style-span" style="color:#3366FF;"> Three Little Pigs<br /></span><strong style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span class="Apple-style-span" style="color:#3366FF;">Location: </span></strong><a target="_blank" href="http://www.thesilverpalmrestaurant.com/" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; outline-style: none !important; outline-width: initial !important; outline-color: initial !important; text-decoration: none; "><span class="Apple-style-span" style="color:#3366FF;">Silver Palm,</span></a><span class="Apple-style-span" style="color:#3366FF;"> Chicago<br /></span><strong style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span class="Apple-style-span" style="color:#3366FF;">Why It's the Greatest: </span></strong><span class="Apple-style-span" style="color:#3366FF;">The Silver Palm's Three Little Pigs sandwich is smoked ham, a breaded pork cutlet, two strips of bacon, two fried eggs, smothered in gruyere and served on a brioche bun. Subtle? No. Delicious? Oh, c'mon ...<br /></span><strong style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span class="Apple-style-span" style="color:#3366FF;">Sandwich Secret: </span></strong><span class="Apple-style-span" style="color:#3366FF;">Chef, author and television raconteur </span><a target="_blank" href="http://www.eatmedaily.com/2009/02/bourdain-calls-three-little-pigs-sandwich-greatest-sandwich-in-america-video/" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; outline-style: none !important; outline-width: initial !important; outline-color: initial !important; text-decoration: none; "><span class="Apple-style-span" style="color:#3366FF;">Anthony Bourdain</span></a><span class="Apple-style-span" style="color:#3366FF;"> declared this pork-pocalypse the "Greatest sandwich in America." And who's going to argue with that endorsement?<br /><br /></span><strong style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span class="Apple-style-span" style="color:#3366FF;">Sandwich: </span></strong><span class="Apple-style-span" style="color:#3366FF;">Brisket Sandwich<br /></span><strong style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span class="Apple-style-span" style="color:#3366FF;">Location:</span></strong><span class="Apple-style-span" style="color:#3366FF;"> </span><a target="_blank" href="http://www.winslowshome.com/home.aspx" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; outline-style: none !important; outline-width: initial !important; outline-color: initial !important; text-decoration: none; "><span class="Apple-style-span" style="color:#3366FF;">Winslow's Home,</span></a><span class="Apple-style-span" style="color:#3366FF;"> St. Louis<br /></span><strong style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span class="Apple-style-span" style="color:#3366FF;">Why it's the Greatest: </span></strong><span class="Apple-style-span" style="color:#3366FF;">Brisket is beef shoulder, slowly cooked until the fat renders it a mess of juicy, beefy goodness. And the Holy Grail of this excellent example of patient, loving roasting can be found at Winslow's Home in St. Louis.<br /></span><strong style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span class="Apple-style-span" style="color:#3366FF;">The Experts Say:</span></strong><span class="Apple-style-span" style="color:#3366FF;"> The </span><a target="_blank" href="http://www.riverfronttimes.com/bestof/2009/award/best-sandwiches-854710/" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; outline-style: none !important; outline-width: initial !important; outline-color: initial !important; text-decoration: none; "><span class="Apple-style-span" style="color:#3366FF;">Riverfront Times</span></a><span class="Apple-style-span" style="color:#3366FF;"> calls the brisket sandwich at Winslow's Home the best sandwich of the year, describing it as "thinly sliced brisket roasted overnight, basted with a beguiling jus and piled high between toasted flaxseed bread."<br /><br /></span><iframe width="459" scrolling="no" height="180" frameborder="0" align="left" title="You Decide" src="http://webcenter.polls.aol.com/modular.jsp?template=1723&view=179243&pollId=179535&channel=aol_us_lemondrop%20&popup=yes" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "></iframe><span class="Apple-style-span" style="color:#3366FF;"><br /><br /><br /></span><strong style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span class="Apple-style-span" style="color:#3366FF;">WEST<br /><br />Sandwich:</span></strong><span class="Apple-style-span" style="color:#3366FF;"> Grilled Cheese<br />Location: </span><a target="_blank" href="http://lambsgrill.com/" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; outline-style: none !important; outline-width: initial !important; outline-color: initial !important; text-decoration: none; "><span class="Apple-style-span" style="color:#3366FF;">Lamb's Grill</span></a><span class="Apple-style-span" style="color:#3366FF;">, Salt Lake City<br /></span><strong style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span class="Apple-style-span" style="color:#3366FF;">Why It's the Greatest:</span></strong><span class="Apple-style-span" style="color:#3366FF;"> The grilled cheese is many things: a childhood favorite, a flu cure-all, a taunting nightmare for the lactose intolerant. Lamb's Grill does it old school, which is why it's so damn awesome.<br /></span><strong style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span class="Apple-style-span" style="color:#3366FF;">The Experts Say:</span></strong><span class="Apple-style-span" style="color:#3366FF;"> The </span><a target="_blank" href="http://www.cityweekly.net/utah/article-7673-best-of-utah-2009-food-drink.html" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; outline-style: none !important; outline-width: initial !important; outline-color: initial !important; text-decoration: none; "><span class="Apple-style-span" style="color:#3366FF;">Salt Lake City Weekly</span></a><span class="Apple-style-span" style="color:#3366FF;"> voted Lamb's Grill the "Best Blue Collar Grilled Cheese Sandwich." In lurid, food porn detail they explain the experience: "The sandwich comes expertly fried, buttery, and crisp ... The cheese (choose cheddar) oozes from the crusts and melts in your mouth."<br /><br /></span><strong style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span class="Apple-style-span" style="color:#3366FF;">Sandwich:</span></strong><span class="Apple-style-span" style="color:#3366FF;"> "Memphis" Peanut Butter and Jelly<br /></span><strong style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span class="Apple-style-span" style="color:#3366FF;">Location:</span></strong><span class="Apple-style-span" style="color:#3366FF;"> </span><a target="_blank" href="http://www.pbloco.com/" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; outline-style: none !important; outline-width: initial !important; outline-color: initial !important; text-decoration: none; "><span class="Apple-style-span" style="color:#3366FF;">PB&Loco,</span></a><span class="Apple-style-span" style="color:#3366FF;"> Phoenix<br /></span><strong style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span class="Apple-style-span" style="color:#3366FF;">Why It's the Greatest: </span></strong><span class="Apple-style-span" style="color:#3366FF;">Maybe Elvis had it right -- there's only one way to improve on the flawless peanut butter and jelly sandwich, and that's to deep fry it. While you're at it, bacon, honey and banana don't hurt.<br /></span><strong style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span class="Apple-style-span" style="color:#3366FF;">Sandwich Secret: </span></strong><span class="Apple-style-span" style="color:#3366FF;">You can make your own tricked-out PB&J's by ordering any number of the "adult" peanut butters this joint offers. Curry? Cinnamon and raisins? Double chocolate! This changes everything.<br /><br /></span><strong style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span class="Apple-style-span" style="color:#3366FF;">Sandwich: </span></strong><span class="Apple-style-span" style="color:#3366FF;">Cuban Roast<br /></span><strong style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span class="Apple-style-span" style="color:#3366FF;">Location:</span></strong><span class="Apple-style-span" style="color:#3366FF;"> </span><a target="_blank" href="http://www.paseoseattle.com/" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; outline-style: none !important; outline-width: initial !important; outline-color: initial !important; text-decoration: none; "><span class="Apple-style-span" style="color:#3366FF;">Paseo</span></a><span class="Apple-style-span" style="color:#3366FF;">, Seattle<br /></span><strong style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span class="Apple-style-span" style="color:#3366FF;">Why It's the Greatest:</span></strong><span class="Apple-style-span" style="color:#3366FF;"> The best Cuban sandwich -- a drool-worthy, Latin twist on the ham and cheese -- isn't found in Miami. Apparently, it's hiding in plain view in the rainy Pacific Northwest. Paseo combines slow roasted pork shoulder with cilantro, jalapeños and caramelized onions.<br /></span><strong style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span class="Apple-style-span" style="color:#3366FF;">What the Experts Say: </span></strong><span class="Apple-style-span" style="color:#3366FF;">The well-dressed tastemakers at </span><a target="_blank" href="http://www.esquire.com/features/food-drink/sandwiches" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; outline-style: none !important; outline-width: initial !important; outline-color: initial !important; text-decoration: none; "><span class="Apple-style-span" style="color:#3366FF;">Esquire</span></a><span class="Apple-style-span" style="color:#3366FF;"> agree with much of the foodieverse, declaring Paseo as having the "Best Cuban Meat Sandwich." We've heard no one dispute this.<br /><br /></span><strong style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span class="Apple-style-span" style="color:#3366FF;">Sandwich: </span></strong><span class="Apple-style-span" style="color:#3366FF;">The Bobble<br /></span><strong style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span class="Apple-style-span" style="color:#3366FF;">Location: </span></strong><span class="Apple-style-span" style="color:#3366FF;">Capriotti's, Las Vegas<br /></span><strong style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span class="Apple-style-span" style="color:#3366FF;">Why It's the Greatest: </span></strong><span class="Apple-style-span" style="color:#3366FF;">This isn't just a turkey sandwich; it's the Incredible Hulk of turkey sandwiches. The Bobble is Capriotti's flagship protein vehicle, and it's like Turkey Day on a roll. "Gobble" it. Ha! Get it?<br /></span><strong style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span class="Apple-style-span" style="color:#3366FF;">The Experts Say:</span></strong><span class="Apple-style-span" style="color:#3366FF;"> John Curtas, editor of </span><a target="_blank" href="http://www.eatinglv.com/" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; outline-style: none !important; outline-width: initial !important; outline-color: initial !important; text-decoration: none; "><span class="Apple-style-span" style="color:#3366FF;">EatingLV.com</span></a><span class="Apple-style-span" style="color:#3366FF;">, calls The Bobble "one of the greatest sandwiches anywhere -- Thanksgiving dinner on a torpedo roll -- fresh roasted turkey, house-made herb stuffing, lettuce, mayonnaise and cranberry sauce."<br /><br /><br /></span><iframe width="459" scrolling="no" height="180" frameborder="0" align="left" title="You Decide" src="http://webcenter.polls.aol.com/modular.jsp?template=1723&view=179242&pollId=179534&channel=aol_us_lemondrop%20&popup=yes" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "></iframe><br /><b><br /></b></div></span></div>HerbyNhttp://www.blogger.com/profile/12046653940210099947noreply@blogger.com0tag:blogger.com,1999:blog-6680939874528319542.post-24170796001548097372009-10-30T08:11:00.000-07:002009-10-30T08:27:47.714-07:00Recipe: Tiramisu Cupcakesnow this looks most promising (but 5 hours prep and cooking time? really?!)... well, eventhough it looks like a lot of work, the concept seems too yummy to pass up. what a great way to be a "show-off" at your next potluck or holiday party....<div><div><br /></div><div>i found this on a personal baking blog called "<a href="http://beckysbaking.blogspot.com/2009/08/tiramisu-cupcakes.html">Becky Bakes</a>" (please check out her blog as she has lots of great stuff on it). i'm not a big "baker", but even i might try to tackle this one. the only thing i might change is that i might make my cupcakes a little bigger.</div><div><br /></div><div>anyone ever try this (or something similar)? would love any readers to check in with a similar recipe or their favorite cupcake recipe in general (the more exotic, the better, please).</div><div><br /></div><div style="text-align: center;">**********************************</div><div><span class="Apple-style-span" style=" color: rgb(125, 154, 54); font-size:13px;"><div class="post hentry uncustomized-post-template" style="margin-top: 0.5em; margin-right: 0px; margin-bottom: 1.5em; margin-left: 0px; border-bottom-width: 1px; border-bottom-style: dotted; border-bottom-color: rgb(255, 255, 204); padding-bottom: 1.5em; "><a name="3816846143587537823"></a><h3 class="post-title entry-title" style="margin-top: 0.25em; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 4px; padding-left: 0px; font-size: 18px; font-weight: normal; line-height: 1.4em; color: rgb(156, 4, 3); "><a href="http://beckysbaking.blogspot.com/2009/08/tiramisu-cupcakes.html">Tiramisu Cupcakes</a></h3><div class="post-header-line-1"></div><div class="post-body entry-content" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0.75em; margin-left: 0px; line-height: 1.6em; "><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3rfrXs2plOZhPcdggpoZQ7V_iEF6qun_zrUS0EmWcdIWMP6AjclW-e7ZTurBerHh5MtOquSC2qb1W5rDhVIlV0DvSYnriudm6Mnv7twt06vlx29yMAYPLR3PI1ib36tZLfROFqv34x2v1/s1600-h/cupcake1.jpg" style="color: rgb(156, 4, 3); text-decoration: none; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3rfrXs2plOZhPcdggpoZQ7V_iEF6qun_zrUS0EmWcdIWMP6AjclW-e7ZTurBerHh5MtOquSC2qb1W5rDhVIlV0DvSYnriudm6Mnv7twt06vlx29yMAYPLR3PI1ib36tZLfROFqv34x2v1/s400/cupcake1.jpg" alt="" id="BLOGGER_PHOTO_ID_5369124445646764738" border="0" style="border-top-style: solid; border-right-style: solid; border-bottom-style: solid; border-left-style: solid; border-width: initial; border-color: initial; border-top-width: 1px; border-right-width: 1px; border-bottom-width: 1px; border-left-width: 1px; padding-top: 4px; padding-right: 4px; padding-bottom: 4px; padding-left: 4px; border-top-color: rgb(255, 255, 204); border-right-color: rgb(255, 255, 204); border-bottom-color: rgb(255, 255, 204); border-left-color: rgb(255, 255, 204); margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; display: block; text-align: center; cursor: pointer; width: 400px; height: 338px; " /></a><br /><br />I made these for a work potluck and they were a huge success. Everyone wolfed them down and went for seconds. I found the recipe online and these cupcakes are even made from *gasp* a boxed mix. They do take a lot of elbow grease and determination but they technically aren't hard to make, just labor intensive. It took me five hours of pretty constant work to make 22 of them but they really were worth it. They had a completely different flavor and were much tastier than any cupcake I'd ever eaten.<br /><br />I have a few tips for you all if you decide to make this recipe (learn from my mistakes pretty please!!)<br /><br />1. If you are planning to pipe the frosting on top; double the butter/cream cheese frosting. If you are just going to spread it with a knife, a single batch should be sufficient. I ran out of frosting midway through and had to run out and buy more cream cheese. Then I had to mix the frosting up by hand once again. I think whipping the second batch of frosting gave me mild carpal tunnel. I swear one of these days I will buy a mixer and be cool and wrist pain free like the rest of America.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisaYOOv1bTIghIsT1gzTvqmP0ouhkEpz4NZGY7m4S8dRtnIEeGR8ja_TyPSJhsBvLigWR_T8TFycwvZjG5TLF30IJLzbDg1k6bBOR-KIvWwCWt5jcYeQAzfveYQq5aG_lGokDk9VF7QqK1/s1600-h/frosting.jpg" style="color: rgb(156, 4, 3); text-decoration: none; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisaYOOv1bTIghIsT1gzTvqmP0ouhkEpz4NZGY7m4S8dRtnIEeGR8ja_TyPSJhsBvLigWR_T8TFycwvZjG5TLF30IJLzbDg1k6bBOR-KIvWwCWt5jcYeQAzfveYQq5aG_lGokDk9VF7QqK1/s400/frosting.jpg" alt="" id="BLOGGER_PHOTO_ID_5369138203609538274" border="0" style="border-top-style: solid; border-right-style: solid; border-bottom-style: solid; border-left-style: solid; border-width: initial; border-color: initial; border-top-width: 1px; border-right-width: 1px; border-bottom-width: 1px; border-left-width: 1px; padding-top: 4px; padding-right: 4px; padding-bottom: 4px; padding-left: 4px; border-top-color: rgb(255, 255, 204); border-right-color: rgb(255, 255, 204); border-bottom-color: rgb(255, 255, 204); border-left-color: rgb(255, 255, 204); margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></a><br /><br />2. Do poke more than three holes in the tops of the cupcakes with a fork. About five or six should do. Three wasn’t adequate enough to allow the coffee mixture to soak in.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZaSF_7zUwW6PVofxasllHp0J_2uRc9819aheOosgrD7-yIZqriB1yoXAv27azJX2RNV7zCPqAAdWViJty2Kzj23Pa6ZEmQOsZixCAkB3CCAXgymNUoetXvTR6HTqTmrK_GVakKO-D1Sas/s1600-h/brushingcoffee.jpg" style="color: rgb(156, 4, 3); text-decoration: none; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZaSF_7zUwW6PVofxasllHp0J_2uRc9819aheOosgrD7-yIZqriB1yoXAv27azJX2RNV7zCPqAAdWViJty2Kzj23Pa6ZEmQOsZixCAkB3CCAXgymNUoetXvTR6HTqTmrK_GVakKO-D1Sas/s400/brushingcoffee.jpg" alt="" id="BLOGGER_PHOTO_ID_5369150727348298034" border="0" style="border-top-style: solid; border-right-style: solid; border-bottom-style: solid; border-left-style: solid; border-width: initial; border-color: initial; border-top-width: 1px; border-right-width: 1px; border-bottom-width: 1px; border-left-width: 1px; padding-top: 4px; padding-right: 4px; padding-bottom: 4px; padding-left: 4px; border-top-color: rgb(255, 255, 204); border-right-color: rgb(255, 255, 204); border-bottom-color: rgb(255, 255, 204); border-left-color: rgb(255, 255, 204); margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; display: block; text-align: center; cursor: pointer; width: 370px; height: 400px; " /></a><br /><br />3. Don’t try and just pipe the filling into the cupcakes without some form of a hole. Without a hole all I could get to fit into the cupcake was about one microgram of the tasty filling and then it splooshed out the top; it would have been a complete tease.<br /><br />"Oh wow these cupcakes have filling, this is so great! Wait where'd the filling go?!? I swear I just tasted some! Wahhh!!!"<br /><br />Little teaser bits of filling are a disappointment and you don't want your cupcakes to disappoint. I solved the problem of too little filling by using an apple corer and removing a good chunk of the center of the cupcake and then filling it.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLX88evnBy-ZWv3jprBb88W-ueTBwBH2GaW8aB11Q8MR74NDRkfwjt_6K4X854ysS_10Y4iyvJWqMyWUhUgjlpFzY1na2FXZoZIerLl6xTLnK6CQwDdjWKiRUIWHeLWz3eUoTM1wd9etg7/s1600-h/coredandfilled.jpg" style="color: rgb(156, 4, 3); text-decoration: none; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLX88evnBy-ZWv3jprBb88W-ueTBwBH2GaW8aB11Q8MR74NDRkfwjt_6K4X854ysS_10Y4iyvJWqMyWUhUgjlpFzY1na2FXZoZIerLl6xTLnK6CQwDdjWKiRUIWHeLWz3eUoTM1wd9etg7/s400/coredandfilled.jpg" alt="" id="BLOGGER_PHOTO_ID_5369145477998475458" border="0" style="border-top-style: solid; border-right-style: solid; border-bottom-style: solid; border-left-style: solid; border-width: initial; border-color: initial; border-top-width: 1px; border-right-width: 1px; border-bottom-width: 1px; border-left-width: 1px; padding-top: 4px; padding-right: 4px; padding-bottom: 4px; padding-left: 4px; border-top-color: rgb(255, 255, 204); border-right-color: rgb(255, 255, 204); border-bottom-color: rgb(255, 255, 204); border-left-color: rgb(255, 255, 204); margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; display: block; text-align: center; cursor: pointer; width: 400px; height: 351px; " /></a><br /><br />4. Tiramisu is supposed to be a coffee soaked dessert, now I don’t like squishy but my first tester cupcake was dry with the tiniest tease of the coffee, it wasn’t even damp. Tiramisu <span style="font-style: italic; ">has<span style="font-weight: bold; "></span></span> to be damp. So I solved this by putting a good amount of the coffee mixture on the bottom and sides of the apple corer hole, then filling it with the Mascarpone/whipped cream mixture. I didn’t even bother re-plugging the hole with the core because if you’ve ever had traditional Tiramisu you would know that it’s normally about 50:50 lady fingers and mascarpone mixture. Therefore leaving the hole filled with the filling and not re-plugging brings the cake/filling and frosting ratio to a much more pleasing 60:40.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9AqFcn7TmzgT2An3pXm2ZASBDuKc9vPikrX-uJ3UbWpFdpC3KGGSfETBtgQxim7cxi9NmfZMeEZcKUaIP7IniUa_dGWhy_TQk31A_XkdGRjmHt6_YNkzPumyK37asrDClcDJ2qS6-pfwj/s1600-h/parts.jpg" style="color: rgb(156, 4, 3); text-decoration: none; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9AqFcn7TmzgT2An3pXm2ZASBDuKc9vPikrX-uJ3UbWpFdpC3KGGSfETBtgQxim7cxi9NmfZMeEZcKUaIP7IniUa_dGWhy_TQk31A_XkdGRjmHt6_YNkzPumyK37asrDClcDJ2qS6-pfwj/s400/parts.jpg" alt="" id="BLOGGER_PHOTO_ID_5369154391032052466" border="0" style="border-top-style: solid; border-right-style: solid; border-bottom-style: solid; border-left-style: solid; border-width: initial; border-color: initial; border-top-width: 1px; border-right-width: 1px; border-bottom-width: 1px; border-left-width: 1px; padding-top: 4px; padding-right: 4px; padding-bottom: 4px; padding-left: 4px; border-top-color: rgb(255, 255, 204); border-right-color: rgb(255, 255, 204); border-bottom-color: rgb(255, 255, 204); border-left-color: rgb(255, 255, 204); margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; display: block; text-align: center; cursor: pointer; width: 400px; height: 339px; " /></a><br /><br />5. Use aluminum cupcake holders, paper ones will get soggy.<br /><br /><span style="font-weight: bold; ">Tiramisu Cupcakes</span><br /><br />Recipe from <a href="http://www.recipezaar.com/Tiramisu-Cupcakes-Uses-Cake-Mix-304982" style="color: rgb(156, 4, 3); text-decoration: none; ">here</a> (Makes 24 cupcakes):<br /><span style="font-weight: bold; "><br />Cupcake</span><br /><br />* 1 (18 1/4 ounce) package white cake mix prepared as directed on box. I used Duncan Hines extra moist french vanilla cake mix.<br /><span style="font-weight: bold; "><br />Liquid Coffee Layer</span><br /><br />* 2/3 cup water, boiling<br />* 1/2 cup confectioners' sugar<br />* 1 1/2 tablespoons instant coffee<br /><br /><span style="font-weight: bold; ">Mascarpone Filling</span><br /><br />* 1 cup mascarpone cheese (from tub)<br />* 3 tablespoons Kahlua (or coffee extract)<br />* 1/4 cup sweetened condensed milk<br />* 1 (8 ounce) container french vanilla cool whip or regular cool whip with some vanilla extract added in.<br /><br /><span style="font-weight: bold; ">Frosting</span> (double this if you are going to be piping the frosting on top)<br /><br />* 1 (8 ounce) package cream cheese, softened<br />* 1/2 cup butter, softened<br />* 2 cups confectioners' sugar<br />* 1 teaspoon vanilla extract<br />* chocolate shavings or cocoa powder (to garnish)<br /><br /><span style="font-weight: bold; ">Directions</span><br /><br />1. Make Mascarpone filling mix first & allow to chill 4-6 hours or overnight.<br /><br />2. Mascarpone filling: Beat mascarpone, Kahlua and condensed milk until well blended. Fold in cool whip. Chill 4-6 hours.<br /><br />3. Prepare cupcakes as directed on box of white cake mix & bake accordingly. While these are baking prepare the liquid coffee as below.<br /><br />4. Liquid Coffee: Boil 2/3 cup water in microwave (or boil on stove) and stir in instant coffee then powdered sugar & allow to cool to tepid.. Once cooled, use a fork to poke holes into cupcakes so that they will absorb the liquid coffee & then brush liquid coffee onto each cupcake using silicone baking brush.<br /><br />5. Fill pastry/icing bag with Mascarpone filling & inject about 1 spoonful via bag directly into top-center of each cupcake.<br /><br />6. Prepare Cream Cheese/Buttercream Frosting: Beat butter and cream cheese until creamy with hand mixer on low. Slowly add powdered sugar, scraping down the sides of the bowl as necessary. Add vanilla and increase mixer to medium. Blend until frosting is fluffy.<br /><br />7. Frost each cupcake with frosting & garnish with chocolate shavings (use dark chocolate bar & cheese grater).<br /><br /><br />Enjoy!!</div></div></span></div></div>HerbyNhttp://www.blogger.com/profile/12046653940210099947noreply@blogger.com0tag:blogger.com,1999:blog-6680939874528319542.post-74920198234534217102009-10-27T14:01:00.001-07:002009-10-27T14:05:39.295-07:00Serious Eats: Taste Test - Mustard<a href="http://www.seriouseats.com/2009/10/whats-the-best-mustards-taste-test-yellow-dijon-spicy-brown-honey-deli.html">Serious Eats</a>, one of my favorite food blogs, breaks down mustard. worth a look, i think.<div style="text-align: center;">***********************************</div><div><span class="Apple-style-span" style=" color: rgb(63, 63, 63); line-height: 18px; font-family:Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif';font-size:13px;"><h3 style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: -1px; padding-top: 0px; padding-right: 0px; padding-bottom: 3px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: normal; font-style: inherit; font-size: 23px; font-family: Georgia, Times, 'Times New Roman', serif; vertical-align: baseline; line-height: 25px; "><a href="http://www.seriouseats.com/2009/10/whats-the-best-mustards-taste-test-yellow-dijon-spicy-brown-honey-deli.html"><span class="Apple-style-span" style="color:#FFFFFF;">Taste Test: Mustard</span></a></h3><p class="byline" style="margin-top: 0px; margin-right: 0px; margin-bottom: -5px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 8px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; vertical-align: baseline; border-style: initial; border- line-height: 14px; font-family:Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif';font-size:11px;color:initial;"><span class="Apple-style-span" style="color:#FFFFFF;">Posted by </span><a href="http://www.seriouseats.com/user/profile/Erin%20Zimmer" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; font-size: 11px; font-family: inherit; vertical-align: baseline; text-decoration: none; "><span class="Apple-style-span" style="color:#FFFFFF;">Erin Zimmer</span></a><span class="Apple-style-span" style="color:#FFFFFF;">, October 7, 2009 at 3:45 PM</span></p><h4 class="topQuote" style="margin-top: 0px; margin-right: 0px; margin-bottom: 5px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: normal; font-style: inherit; font-size: 20px; font-family: Georgia, Times, 'Times New Roman', serif; vertical-align: baseline; text-transform: none; font: italic normal normal 16px/20px Georgia, Times, 'Times New Roman', serif; line-height: 22px; "><span class="Apple-style-span" style="color:#FFFFFF;">Yup. We tried 39 mustards.</span></h4><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 8px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline- font-weight: inherit; font-style: inherit; vertical-align: baseline; border-style: initial; border- line-height: 18px; font-family:Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif';font-size:13px;color:initial;"><span class="Apple-style-span" style="color:#FFFFFF;"><img alt="20091007-mustard1.jpg" src="http://www.seriouseats.com/images/20091007-mustard1.jpg" width="500" height="333" style="margin-top: 3px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; font-size: 13px; font-family: inherit; vertical-align: baseline; " /></span></p><p class="caption" style="margin-top: -4px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 8px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: italic; vertical-align: baseline; border-style: initial; border- line-height: 14px; font-family:Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif';font-size:11px;color:initial;"><span class="Apple-style-span" style="color:#FFFFFF;">[Photographs: Robyn Lee]</span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 8px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline- font-weight: inherit; font-style: inherit; vertical-align: baseline; border-style: initial; border- line-height: 18px; font-family:Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif';font-size:13px;color:initial;"><span class="Apple-style-span" style="color:#FFFFFF;">Mayo phobia is understandable. Ketchup disdain can be justified (people always have complex relationships with tomatoes). But not liking mustard? Oh, come on. Mustard is just the little something-something that sandwiches, hot dogs, burgers, salad dressings, and pretzels need. When people say they don't like mustard, alarms sound in my head: </span><em style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline- font-weight: inherit; font-style: italic; vertical-align: baseline; font-family:inherit;font-size:13px;color:initial;"><span class="Apple-style-span" style="color:#FFFFFF;">Not to be trusted.</span></em></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 8px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline- font-weight: inherit; font-style: inherit; vertical-align: baseline; border-style: initial; border- line-height: 18px; font-family:Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif';font-size:13px;color:initial;"><span class="Apple-style-span" style="color:#FFFFFF;">But even a mustard enthusiast would have trouble stomaching </span><strong style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline- font-weight: bold; font-style: inherit; vertical-align: baseline; font-family:inherit;font-size:13px;color:initial;"><span class="Apple-style-span" style="color:#FFFFFF;">39 kinds of mustard.</span></strong><span class="Apple-style-span" style="color:#FFFFFF;">We dolloped, squeezed, scooped, and dunked into jars and tubes of all types of the yellow condiment—sometimes it wasn't even close to yellow.</span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 8px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; vertical-align: baseline; border-style: initial; border- line-height: 18px; font-family:Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif';font-size:13px;color:initial;"><span class="Apple-style-span" style="color:#FFFFFF;">After visiting four stores and staring at many condiment aisles, freaking out any nearby employees and shoppers, we found mustards to fit into the following categories:</span></p><ul style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 20px; padding-top: 2px; padding-right: 0px; padding-bottom: 7px; padding-left: 10px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline- font-weight: inherit; font-style: inherit; vertical-align: baseline; font-family:inherit;font-size:13px;color:initial;"><li style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 3px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline- font-weight: inherit; font-style: inherit; vertical-align: baseline; line-height: 18px; font-family:Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif';font-size:13px;color:initial;"><span class="Apple-style-span" style="color:#FFFFFF;">Yellow</span></li><li style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 3px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline- font-weight: inherit; font-style: inherit; vertical-align: baseline; line-height: 18px; font-family:Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif';font-size:13px;color:initial;"><span class="Apple-style-span" style="color:#FFFFFF;">Dijon</span></li><li style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 3px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline- font-weight: inherit; font-style: inherit; vertical-align: baseline; line-height: 18px; font-family:Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif';font-size:13px;color:initial;"><span class="Apple-style-span" style="color:#FFFFFF;">Deli-Style and Spicy Brown</span></li><li style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 3px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline- font-weight: inherit; font-style: inherit; vertical-align: baseline; line-height: 18px; font-family:Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif';font-size:13px;color:initial;"><span class="Apple-style-span" style="color:#FFFFFF;">Honey</span></li><li style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 3px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline- font-weight: inherit; font-style: inherit; vertical-align: baseline; line-height: 18px; font-family:Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif';font-size:13px;color:initial;"><span class="Apple-style-span" style="color:#FFFFFF;">Full of Seeds</span></li><li style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 3px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline- font-weight: inherit; font-style: inherit; vertical-align: baseline; line-height: 18px; font-family:Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif';font-size:13px;color:initial;"><span class="Apple-style-span" style="color:#FFFFFF;">"Other" (trust me, they didn't fit anywhere else)</span></li></ul><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 8px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; vertical-align: baseline; border-style: initial; border- line-height: 18px; font-family:Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif';font-size:13px;color:initial;"></p><span class="Apple-style-span" style="color:#FFFFFF;"><a name="continued" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; font-size: 13px; font-family: inherit; vertical-align: baseline; "></a></span><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 8px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; vertical-align: baseline; border-style: initial; border- line-height: 18px; font-family:Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif';font-size:13px;color:initial;"><span class="Apple-style-span" style="color:#FFFFFF;"><img alt="20091007-mustard-yellows.jpg" src="http://www.seriouseats.com/images/20091007-mustard-yellows.jpg" width="500" height="396" style="margin-top: 3px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; font-size: 13px; font-family: inherit; vertical-align: baseline; " /></span></p><h4 style="margin-top: 10px; margin-right: 0px; margin-bottom: 10px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline- font-weight: normal; font-style: inherit; vertical-align: baseline; line-height: 22px; text-transform: none; font-family:Georgia, Times, 'Times New Roman', serif;font-size:20px;color:initial;"><span class="Apple-style-span" style="color:#FFFFFF;">Best Yellow</span></h4><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 8px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; vertical-align: baseline; border-style: initial; border- line-height: 18px; font-family:Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif';font-size:13px;color:initial;"><strong style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline- font-weight: bold; font-style: inherit; vertical-align: baseline; font-family:inherit;font-size:13px;color:initial;"><a href="http://www.plochman.com/" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; font-size: 13px; font-family: inherit; vertical-align: baseline; text-decoration: none; "><span class="Apple-style-span" style="color:#FFFFFF;">Plochman's</span></a></strong><span class="Apple-style-span" style="color:#FFFFFF;"> not only came in the funnest-to-squeeze rotund tube (with "25% MORE FREE!*") but it was exactly what every picnic needs to have. Not offensively vinegary, it offers that sturdy "yellow" flavor that you want on hot dogs and burgers. Plus you have to trust a company that's been around since 1852—a year before Vincent Van Gogh was born, as the website </span><a href="http://www.plochman.com/FHM.htm#vangogh" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; font-size: 13px; font-family: inherit; vertical-align: baseline; text-decoration: none; "><span class="Apple-style-span" style="color:#FFFFFF;">points out.</span></a></p><h4 style="margin-top: 10px; margin-right: 0px; margin-bottom: 10px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline- font-weight: normal; font-style: inherit; vertical-align: baseline; line-height: 22px; text-transform: none; font-family:Georgia, Times, 'Times New Roman', serif;font-size:20px;color:initial;"><span class="Apple-style-span" style="color:#FFFFFF;">Guldens vs. French's</span></h4><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 8px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; vertical-align: baseline; border-style: initial; border- line-height: 18px; font-family:Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif';font-size:13px;color:initial;"><span class="Apple-style-span" style="color:#FFFFFF;">"I grew up eating this," was the response everyone gave, no matter which brand. This is the Crest vs. Colgate battle of the mustard world. It's tricky to name a winner since you're just going to piss the other group off, and they'll insist you're wrong. "To me, [insert one of them here] is what yellow mustard should taste like. The other one is too metallic, gross, and/or stupid." Sorry to cop out of picking, but this decision was too emotionally strenuous.</span></p><h4 style="margin-top: 10px; margin-right: 0px; margin-bottom: 10px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline- font-weight: normal; font-style: inherit; vertical-align: baseline; line-height: 22px; text-transform: none; font-family:Georgia, Times, 'Times New Roman', serif;font-size:20px;color:initial;"><span class="Apple-style-span" style="color:#FFFFFF;">Best Organic Yellow</span></h4><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 8px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; vertical-align: baseline; border-style: initial; border- line-height: 18px; font-family:Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif';font-size:13px;color:initial;"><span class="Apple-style-span" style="color:#FFFFFF;">Who knew there was such a competitive market for organic yellow mustards? We tried Annie's, Whole Foods 365, and Eden Foods, but of them all, </span><strong face="inherit" size="13px" color="initial" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline- font-weight: bold; font-style: inherit; vertical-align: baseline; "><a href="http://www.annies.com/" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; font-size: 13px; font-family: inherit; vertical-align: baseline; text-decoration: none; "><span class="Apple-style-span" style="color:#FFFFFF;">Annie's</span></a></strong><span class="Apple-style-span" style="color:#FFFFFF;"> tasted the most like the cheap-o classic. It wasn't complicated. So if for some reason you need to organicify every aspect of your life, down to the mustard, this won't compromise the iconic taste.</span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 8px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; vertical-align: baseline; border-style: initial; border- line-height: 18px; font-family:Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif';font-size:13px;color:initial;"><span class="Apple-style-span" style="color:#FFFFFF;"><img alt="20091007-mustard-brownsdeli.jpg" src="http://www.seriouseats.com/images/20091007-mustard-brownsdeli.jpg" width="500" height="307" style="margin-top: 3px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; font-size: 13px; font-family: inherit; vertical-align: baseline; " /></span></p><h4 style="margin-top: 10px; margin-right: 0px; margin-bottom: 10px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline- font-weight: normal; font-style: inherit; vertical-align: baseline; line-height: 22px; text-transform: none; font-family:Georgia, Times, 'Times New Roman', serif;font-size:20px;color:initial;"><span class="Apple-style-span" style="color:#FFFFFF;">Best Deli-Style</span></h4><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 8px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; vertical-align: baseline; border-style: initial; border- line-height: 18px; font-family:Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif';font-size:13px;color:initial;"><strong face="inherit" size="13px" color="initial" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline- font-weight: bold; font-style: inherit; vertical-align: baseline; "><a href="http://www.batamptepickles.com/" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; font-size: 13px; font-family: inherit; vertical-align: baseline; text-decoration: none; "><span class="Apple-style-span" style="color:#FFFFFF;">Ba-Tampte</span></a></strong><span class="Apple-style-span" style="color:#FFFFFF;"> (means "tasty" in Yiddish) is what you want on your pastrami on rye. "The very essence of mustard," said one taster. Great texture, a bit spicy, and there's a menorah on the label—can you really argue with that? If the Jewish delicatessen approves, bring it. Plus it was only $1.50 for a 16-ounce barrel.</span></p><h4 style="margin-top: 10px; margin-right: 0px; margin-bottom: 10px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline- font-weight: normal; font-style: inherit; vertical-align: baseline; line-height: 22px; text-transform: none; font-family:Georgia, Times, 'Times New Roman', serif;font-size:20px;color:initial;"><span class="Apple-style-span" style="color:#FFFFFF;">Best Spicy Brown</span></h4><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 8px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; vertical-align: baseline; border-style: initial; border- line-height: 18px; font-family:Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif';font-size:13px;color:initial;"><span class="Apple-style-span" style="color:#FFFFFF;">There's not much separating this category from the aforementioned "Deli-Style" (alright mustard scholars, come out and correct me, I can take it) but the winner here was</span><strong face="inherit" size="13px" color="initial" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline- font-weight: bold; font-style: inherit; vertical-align: baseline; "><a href="http://plochmans.elsstore.com/view/product/?id=24529&cid=497" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; font-size: 13px; font-family: inherit; vertical-align: baseline; text-decoration: none; "><span class="Apple-style-span" style="color:#FFFFFF;">Kosciusko.</span></a></strong><span class="Apple-style-span" style="color:#FFFFFF;"> Made by trusted brand Plochman's, this was one of our favorites overall. It's not </span><em style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline- font-weight: inherit; font-style: italic; vertical-align: baseline; font-family:inherit;font-size:13px;color:initial;"><span class="Apple-style-span" style="color:#FFFFFF;">hot</span></em><span class="Apple-style-span" style="color:#FFFFFF;"> in the sense that it attacks your sinuses, just nudges them, while still having flavor. The ingredients read: </span><em style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline- font-weight: inherit; font-style: italic; vertical-align: baseline; font-family:inherit;font-size:13px;color:initial;"><span class="Apple-style-span" style="color:#FFFFFF;">White Distilled Vinegar, #1 Grade Mustard Seed, Water, Salt and Spices.</span></em><span class="Apple-style-span" style="color:#FFFFFF;"> Not sure what #2 mustard seeds taste like, but the #1 is doing the trick. Comes in a small nine-ounce jar.</span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 8px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; vertical-align: baseline; border-style: initial; border- line-height: 18px; font-family:Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif';font-size:13px;color:initial;"><span class="Apple-style-span" style="color:#FFFFFF;"><img alt="20091007-mustard-honeys.jpg" src="http://www.seriouseats.com/images/20091007-mustard-honeys.jpg" width="500" height="422" style="margin-top: 3px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; font-size: 13px; font-family: inherit; vertical-align: baseline; " /></span></p><h4 style="margin-top: 10px; margin-right: 0px; margin-bottom: 10px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline- font-weight: normal; font-style: inherit; vertical-align: baseline; line-height: 22px; text-transform: none; font-family:Georgia, Times, 'Times New Roman', serif;font-size:20px;color:initial;"><span class="Apple-style-span" style="color:#FFFFFF;">Best Not-Too-Sweet Honey</span></h4><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 8px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; vertical-align: baseline; border-style: initial; border- line-height: 18px; font-family:Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif';font-size:13px;color:initial;"><span class="Apple-style-span" style="color:#FFFFFF;">If you like your honey mustard more mustard than honey, </span><strong face="inherit" size="13px" color="initial" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline- font-weight: bold; font-style: inherit; vertical-align: baseline; "><a href="http://www.conagrafoods.com/consumer/brands/getBrand.do?page=guldens" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; font-size: 13px; font-family: inherit; vertical-align: baseline; text-decoration: none; "><span class="Apple-style-span" style="color:#FFFFFF;">Gulden's</span></a></strong><span class="Apple-style-span" style="color:#FFFFFF;"> will make you happy. Just a smidge spicy with lots of good texture bits, it's not part of the dessert mustard family.</span></p><h4 style="margin-top: 10px; margin-right: 0px; margin-bottom: 10px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline- font-weight: normal; font-style: inherit; vertical-align: baseline; line-height: 22px; text-transform: none; font-family:Georgia, Times, 'Times New Roman', serif;font-size:20px;color:initial;"><span class="Apple-style-span" style="color:#FFFFFF;">Best Fancy-Pants Honey</span></h4><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 8px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; vertical-align: baseline; border-style: initial; border- line-height: 18px; font-family:Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif';font-size:13px;color:initial;"><span class="Apple-style-span" style="color:#FFFFFF;">If it comes in a hexagonal-shaped jar and costs $5.29 for eight ounces, it's fancy-pants. </span><strong face="inherit" size="13px" color="initial" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline- font-weight: bold; font-style: inherit; vertical-align: baseline; "><span class="Apple-style-span" style="color:#FFFFFF;">Honeycup</span></strong><span class="Apple-style-span" style="color:#FFFFFF;"> is super thick, almost pasty. It would never work in a squeeze bottle. Spicy and zippy, it's more than just brown sugar (the first ingredient, by the way) and honey (the fifth). Take a whiff and your nostrils will borderline flare. A little goes a long way.</span></p><h4 style="margin-top: 10px; margin-right: 0px; margin-bottom: 10px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline- font-weight: normal; font-style: inherit; vertical-align: baseline; line-height: 22px; text-transform: none; font-family:Georgia, Times, 'Times New Roman', serif;font-size:20px;color:initial;"><span class="Apple-style-span" style="color:#FFFFFF;">Most Versatile Honey</span></h4><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 8px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; vertical-align: baseline; border-style: initial; border- line-height: 18px; font-family:Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif';font-size:13px;color:initial;"><strong style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: bold; font-style: inherit; font-size: 13px; font-family: inherit; vertical-align: baseline; "><a href="http://www.anniesnaturals.com/" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; font-size: 13px; font-family: inherit; vertical-align: baseline; text-decoration: none; "><span class="Apple-style-span" style="color:#FFFFFF;">Annie's Naturals</span></a></strong><span class="Apple-style-span" style="color:#FFFFFF;"> would be good on nuggets and sandwiches alike. Not oozing with sweetness, it's just an all-around mellow honey mustard.</span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 8px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; vertical-align: baseline; border-style: initial; border- line-height: 18px; font-family:Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif';font-size:13px;color:initial;"><img alt="20091007-mustard-mailleoldstyle.jpg" src="http://www.seriouseats.com/images/20091007-mustard-mailleoldstyle.jpg" width="150" height="248" class="photo-right" style="margin-top: 3px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 10px; padding-left: 10px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; font-size: 13px; font-family: inherit; vertical-align: baseline; float: right; " /></p><h4 style="margin-top: 10px; margin-right: 0px; margin-bottom: 10px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline- font-weight: normal; font-style: inherit; vertical-align: baseline; line-height: 22px; text-transform: none; font-family:Georgia, Times, 'Times New Roman', serif;font-size:20px;color:initial;"><span class="Apple-style-span" style="color:#FFFFFF;">Most Like Birdseed</span></h4><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 8px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; vertical-align: baseline; border-style: initial; border- line-height: 18px; font-family:Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif';font-size:13px;color:initial;"></p><p face="Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif'" size="13px" color="initial" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 8px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; vertical-align: baseline; border-style: initial; border- line-height: 18px; "><span class="Apple-style-span" style="color:#FFFFFF;">If you like to floss after your mustard, you'll love </span><strong style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: bold; font-style: inherit; font-size: 13px; font-family: inherit; vertical-align: baseline; "><a href="http://www.maille.us/pages/home.aspx" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; font-size: 13px; font-family: inherit; vertical-align: baseline; text-decoration: none; "><span class="Apple-style-span" style="color:#FFFFFF;">Maille's Old Style</span></a></strong><span class="Apple-style-span" style="color:#FFFFFF;"> </span><em style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline- font-weight: inherit; font-style: italic; vertical-align: baseline; font-family:inherit;font-size:13px;color:initial;"><span class="Apple-style-span" style="color:#FFFFFF;">moutarde.</span></em><span class="Apple-style-span" style="color:#FFFFFF;"> There's hardly any filler paste between all those seeds. Slightly sweet and super vinegary, the little pebbles pop in your mouth. Good for kickstarting a sandwich.</span></p><p face="Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif'" size="13px" color="initial" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 8px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; vertical-align: baseline; border-style: initial; border- line-height: 18px; "><span class="Apple-style-span" style="color:#FFFFFF;"><img alt="20091007-mustard-dijon.jpg" src="http://www.seriouseats.com/images/20091007-mustard-dijon.jpg" width="500" height="436" style="margin-top: 3px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; font-size: 13px; font-family: inherit; vertical-align: baseline; " /></span></p><h4 style="margin-top: 10px; margin-right: 0px; margin-bottom: 10px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline- font-weight: normal; font-style: inherit; vertical-align: baseline; line-height: 22px; text-transform: none; font-family:Georgia, Times, 'Times New Roman', serif;font-size:20px;color:initial;"><span class="Apple-style-span" style="color:#FFFFFF;">Best Classic Dijon</span></h4><p face="Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif'" size="13px" color="initial" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 8px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; vertical-align: baseline; border-style: initial; border- line-height: 18px; "><strong style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: bold; font-style: inherit; font-size: 13px; font-family: inherit; vertical-align: baseline; "><a href="http://en.wikipedia.org/wiki/Grey_Poupon" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; font-size: 13px; font-family: inherit; vertical-align: baseline; text-decoration: none; "><span class="Apple-style-span" style="color:#FFFFFF;">Grey Poupon,</span></a></strong><span class="Apple-style-span" style="color:#FFFFFF;"> you've still got it. You're still what I want to pull out of my glove compartment when a polished dude in a Rolls-Royce happens to cruise by. Spicier and more complex-tasting than many other mustards—but still available at non-complex stores like Target—this gets your attention. </span><strong style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: bold; font-style: inherit; font-size: 13px; font-family: inherit; vertical-align: baseline; "><a href="http://www.maille.us/pages/home.aspx" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; font-size: 13px; font-family: inherit; vertical-align: baseline; text-decoration: none; "><span class="Apple-style-span" style="color:#FFFFFF;">Maille</span></a></strong><span class="Apple-style-span" style="color:#FFFFFF;"> (prounounced "my") was also a favorite. Slightly less up-your-nose spicy, it's creamy and smooth with a more interesting Dijon-y flavor, if that makes any sense.</span></p><h4 style="margin-top: 10px; margin-right: 0px; margin-bottom: 10px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline- font-weight: normal; font-style: inherit; vertical-align: baseline; line-height: 22px; text-transform: none; font-family:Georgia, Times, 'Times New Roman', serif;font-size:20px;color:initial;"><span class="Apple-style-span" style="color:#FFFFFF;">Most Sinus-Clearing Mustards</span></h4><p face="Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif'" size="13px" color="initial" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 8px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; vertical-align: baseline; border-style: initial; border- line-height: 18px; "><strong style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: bold; font-style: inherit; font-size: 13px; font-family: inherit; vertical-align: baseline; "><a href="http://www.traderjoes.com/" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; font-size: 13px; font-family: inherit; vertical-align: baseline; text-decoration: none; "><span class="Apple-style-span" style="color:#FFFFFF;">Trader Joe's</span></a></strong><span class="Apple-style-span" style="color:#FFFFFF;"> Dijon deserves a category all its own. The my-nose-just-exploded category. Geez, put a warning label on that. It's like Grey Poupon squared, multiplied by infinity. Also spicy, but somehow more acceptable since it comes in a teeny 3.5-ounce tub: </span><strong style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: bold; font-style: inherit; font-size: 13px; font-family: inherit; vertical-align: baseline; "><a href="http://www.colmansmustard.com/" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; font-size: 13px; font-family: inherit; vertical-align: baseline; text-decoration: none; "><span class="Apple-style-span" style="color:#FFFFFF;">Colman's.</span></a></strong><span class="Apple-style-span" style="color:#FFFFFF;"> My papa always keeps a jar of this in the cupboard—the same jar since I was small. You really just need a dab. He swears it also helps with sore throats and colds. </span><strong style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: bold; font-style: inherit; font-size: 13px; font-family: inherit; vertical-align: baseline; "><span class="Apple-style-span" style="color:#FFFFFF;">Mister Mustard</span></strong><span class="Apple-style-span" style="color:#FFFFFF;"> (look for the mustached chef image and "HOT" in all caps) might be tougher to find, but is also good.</span></p><h4 style="margin-top: 10px; margin-right: 0px; margin-bottom: 10px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline- font-weight: normal; font-style: inherit; vertical-align: baseline; line-height: 22px; text-transform: none; font-family:Georgia, Times, 'Times New Roman', serif;font-size:20px;color:initial;"><span class="Apple-style-span" style="color:#FFFFFF;">Least Mustardy Substance</span></h4><p face="Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif'" size="13px" color="initial" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 8px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; vertical-align: baseline; border-style: initial; border- line-height: 18px; "><span class="Apple-style-span" style="color:#FFFFFF;">Um. You are 18 other things before you are mustard. Made in Vermont, </span><strong style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: bold; font-style: inherit; font-size: 13px; font-family: inherit; vertical-align: baseline; "><span class="Apple-style-span" style="color:#FFFFFF;">Fox Hollow Farm's Fox Mustard</span></strong><span class="Apple-style-span" style="color:#FFFFFF;"> looks like molasses and is equally goopy. But there's a great progression of flavors happening here—from sweet to spicy, back to sweet again. Made with balsamic vinegar and fresh garlic (and were those curry whiffs?) this should never go on a hot dog, but could be nice on ribs or really specific sandwiches.</span></p><h4 style="margin-top: 10px; margin-right: 0px; margin-bottom: 10px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline- font-weight: normal; font-style: inherit; vertical-align: baseline; line-height: 22px; text-transform: none; font-family:Georgia, Times, 'Times New Roman', serif;font-size:20px;color:initial;"><span class="Apple-style-span" style="color:#FFFFFF;">Most Disappointing Overall</span></h4><p face="Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif'" size="13px" color="initial" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 8px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; vertical-align: baseline; border-style: initial; border- line-height: 18px; "><span class="Apple-style-span" style="color:#FFFFFF;">The </span><strong style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: bold; font-style: inherit; font-size: 13px; font-family: inherit; vertical-align: baseline; "><a href="http://www.wholefoodsmarket.com/products/private-label.php" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; font-size: 13px; font-family: inherit; vertical-align: baseline; text-decoration: none; "><span class="Apple-style-span" style="color:#FFFFFF;">Whole Foods 365</span></a></strong><span class="Apple-style-span" style="color:#FFFFFF;"> line is usually solid as far as generic brands go (they won our last </span><a href="http://www.seriouseats.com/2009/09/taste-test-cheap-best-olive-oils.html" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; font-size: 13px; font-family: inherit; vertical-align: baseline; text-decoration: none; "><span class="Apple-style-span" style="color:#FFFFFF;">olive oil taste test</span></a><span class="Apple-style-span" style="color:#FFFFFF;">). But, yikes. The dijon tasted like metal. The yellow went way overboard on apple cider vinegar. And did a bee ever go near the honey mustard?</span></p><h4 style="margin-top: 10px; margin-right: 0px; margin-bottom: 10px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline- font-weight: normal; font-style: inherit; vertical-align: baseline; line-height: 22px; text-transform: none; font-family:Georgia, Times, 'Times New Roman', serif;font-size:20px;color:initial;"><span class="Apple-style-span" style="color:#FFFFFF;">Mustard with the Biggest Cult Following</span></h4><p face="Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif'" size="13px" color="initial" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 8px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; vertical-align: baseline; border-style: initial; border- line-height: 18px; "><span class="Apple-style-span" style="color:#FFFFFF;"><img alt="20091007-mustard-beaver-closeup.jpg" src="http://www.seriouseats.com/images/20091007-mustard-beaver-closeup.jpg" width="500" height="333" style="margin-top: 3px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; font-size: 13px; font-family: inherit; vertical-align: baseline; " /></span></p><p class="caption" style="margin-top: -4px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 8px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: italic; vertical-align: baseline; border-style: initial; border- line-height: 14px; font-family:Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif';font-size:11px;color:initial;"><span class="Apple-style-span" style="color:#FFFFFF;">[</span><a href="http://www.flickr.com/photos/teamperks/3283394356/" class="istock" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; font-size: 11px; font-family: inherit; vertical-align: baseline; text-decoration: none; "><span class="Apple-style-span" style="color:#FFFFFF;">Flickr: teamperks</span></a><span class="Apple-style-span" style="color:#FFFFFF;">]</span></p><p face="Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif'" size="13px" color="initial" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 8px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; vertical-align: baseline; border-style: initial; border- line-height: 18px; "><span class="Apple-style-span" style="color:#FFFFFF;">When we asked for </span><a href="http://www.seriouseats.com/2009/09/do-you-have-a-favorite-mustard.html" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; font-size: 13px; font-family: inherit; vertical-align: baseline; text-decoration: none; "><span class="Apple-style-span" style="color:#FFFFFF;">mustard suggestions</span></a><span class="Apple-style-span" style="color:#FFFFFF;">, the love for Oregon-based </span><strong style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: bold; font-style: inherit; font-size: 13px; font-family: inherit; vertical-align: baseline; "><a href="http://www.beavertonfoods.com/beaver.php" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; font-size: 13px; font-family: inherit; vertical-align: baseline; text-decoration: none; "><span class="Apple-style-span" style="color:#FFFFFF;">Beaver</span></a></strong><span class="Apple-style-span" style="color:#FFFFFF;"> brand came pouring in. "Unbelievable stuff!" .. "I'd just squeeze out a little bit on my finger and eat it raw." .. "The favorite in our house."</span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 8px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; font-size: 13px; font-family: Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif'; vertical-align: baseline; border-style: initial; border-color: initial; line-height: 18px; "><span class="Apple-style-span" style="color:#FFFFFF;">More commonly known for dams and buck teeth, the beaver is apparently a successful mustard mascot too. The Beaver brand is easy to find all over the West Coast, and according to Beaver Mustard headquarters, parts of Chicago, Texas, Florida, and South Carolina—but beyond that, not so much. "Beaver has always been easier to find on the West Coast and Inglehoffer on the East," said representative Roger Klingsporn on the phone.</span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 8px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; font-size: 13px; font-family: Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif'; vertical-align: baseline; border-style: initial; border-color: initial; line-height: 18px; "><strong style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: bold; font-style: inherit; font-size: 13px; font-family: inherit; vertical-align: baseline; "><a href="http://www.beavertonfoods.com/inglehoffer.php" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; font-size: 13px; font-family: inherit; vertical-align: baseline; text-decoration: none; "><span class="Apple-style-span" style="color:#FFFFFF;">Inglehoffer</span></a></strong><span class="Apple-style-span" style="color:#FFFFFF;"> is made by the same Beaverton Foods company (replace rodent with mustached man mascot) and exactly the same recipe for some flavors: Sweet Hot, and Cream Horseradish.</span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 8px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; font-size: 13px; font-family: Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif'; vertical-align: baseline; border-style: initial; border-color: initial; line-height: 18px; "><img alt="20091007-beavermustard.jpg" src="http://www.seriouseats.com/images/20091007-beavermustard.jpg" width="375" height="500" class="photo-center" style="margin-top: 3px; margin-right: auto; margin-bottom: 5px; margin-left: auto; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; font-size: 13px; font-family: inherit; vertical-align: baseline; text-align: center; display: block; " /></p><p class="caption" style="margin-top: -4px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 8px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: italic; vertical-align: baseline; border-style: initial; border- line-height: 14px; font-family:Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif';font-size:11px;color:initial;"><span class="Apple-style-span" style="color:#FFFFFF;">[</span><a href="http://www.flickr.com/photos/passiveaggressive/3875061338/" class="istock" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; font-size: 11px; font-family: inherit; vertical-align: baseline; text-decoration: none; "><span class="Apple-style-span" style="color:#FFFFFF;">Flickr: passiveaggressivenotes</span></a><span class="Apple-style-span" style="color:#FFFFFF;">]</span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 8px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; font-size: 13px; font-family: Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif'; vertical-align: baseline; border-style: initial; border-color: initial; line-height: 18px; "><span class="Apple-style-span" style="color:#FFFFFF;">Beaver mustards are so delicious, they even inspire </span><a href="http://www.passiveaggressivenotes.com/2009/08/31/your-vest-smells-like-beaver-mustard/" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; font-size: 13px; font-family: inherit; vertical-align: baseline; text-decoration: none; "><span class="Apple-style-span" style="color:#FFFFFF;">passive aggressive notes</span></a><span class="Apple-style-span" style="color:#FFFFFF;"> like this one, which had someone so upset, they even used the verb </span><a href="http://www.merriam-webster.com/dictionary/absconded" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; font-size: 13px; font-family: inherit; vertical-align: baseline; text-decoration: none; "><span class="Apple-style-span" style="color:#FFFFFF;">"absconded."</span></a></p></span></div>HerbyNhttp://www.blogger.com/profile/12046653940210099947noreply@blogger.com1tag:blogger.com,1999:blog-6680939874528319542.post-11758134563893770012009-10-27T11:57:00.000-07:002009-10-27T12:10:13.128-07:00Recipe: MISSISSIPPI DELTA TAMALESMy mom is from Greenville, Mississippi and hot tamales (delta style) is unlike the versions you get from more traditional mexican-influenced communities in the west and southwest part of the United State. Such nostalgia associated with this treatment of the tamale. gotta give it a try one day (though tis recipe looks pretty time-intensive...<div><br /></div><div>Fount this posting <a href="http://www.tamaletrail.com/recipe_howto.shtml">here</a>.</div><div><br /><div><b><span class="Apple-style-span" style="font-size: small;">Note</span></b><span class="Apple-style-span" style="font-size: small;">: apologies for the formatting of this posting (the pictures). i'll try to fix it later. if you want to see the fill pictures please use the links provided for the original source.</span></div><div style="text-align: center;">*******************************</div><div><span class="Apple-style-span" style=" ;font-family:'Times New Roman';font-size:medium;"><p class="body" face="Verdana, Arial, Helvetica, sans-serif" size="11px" style=" color: rgb(51, 51, 51); margin-top: 10px; margin-right: 10px; margin-bottom: 10px; margin-left: 10px; line-height: 15px; "><img src="http://www.tamaletrail.com/images/recipe_image1.gif" width="250" height="333" hspace="10" vspace="10" align="left" /><span class="Apple-style-span" style="color:#FFFFFF;">Tamale recipes vary from place to place, person to person. In the Mississippi Delta, no two people make hot tamales exactly the same. Pork is traditional. Some folks use beef, while others prefer turkey. Some boil their meat, while others simply brown it. Some people use masa, while most prefer the rough texture of corn meal. Most wrap in corn shucks, while a few have turned to the less expensive parchment paper. Some season the tamale in just one way, while many will season the meat and the meal, as well as the water used to simmer the rolled bundles. Some eat theirs straight out of the shuck, while others smother them in chili and cheese. Whatever the variation, we offer you this basic tamale recipe to get you started. Below the recipe, you will find our “Hot Tamale How-To.” Each step in the process is illustrated with photographs taken from our oral histories. We hope that, in addition to buying tamales from our friends on the Trail, you will experiment in your own kitchen and develop an even greater appreciation for the work involved in making a Mississippi Delta Hot Tamale.</span></p><hr /><p class="subhead" style=" margin-top: 10px; margin-right: 10px; margin-bottom: 10px; margin-left: 10px; font-weight: bold; text-transform: uppercase; font-family:Arial, Helvetica, sans-serif;font-size:16px;"><span class="Apple-style-span" style="color:#FFFFFF;"><br /></span></p><p class="subhead" style=" margin-top: 10px; margin-right: 10px; margin-bottom: 10px; margin-left: 10px; font-weight: bold; text-transform: uppercase; font-family:Arial, Helvetica, sans-serif;font-size:16px;"><span class="Apple-style-span" style="color:#FFFFFF;"><br /></span></p><p class="subhead" style=" margin-top: 10px; margin-right: 10px; margin-bottom: 10px; margin-left: 10px; font-weight: bold; text-transform: uppercase; font-family:Arial, Helvetica, sans-serif;font-size:16px;"><span class="Apple-style-span" style="color:#FFFFFF;"><br /></span></p><p class="subhead" style=" margin-top: 10px; margin-right: 10px; margin-bottom: 10px; margin-left: 10px; font-weight: bold; text-transform: uppercase; font-family:Arial, Helvetica, sans-serif;font-size:16px;"><a href="http://www.tamaletrail.com/recipe_howto.shtml"><span class="Apple-style-span" style="color:#FFFFFF;">MISSISSIPPI DELTA TAMALES</span></a></p><p class="body" style="margin-top: 10px; margin-right: 10px; margin-bottom: 10px; margin-left: 10px; line-height: 15px; font-family:Verdana, Arial, Helvetica, sans-serif;font-size:11px;"><span class="Apple-style-span" style="color:#FFFFFF;">Makes 7 to 8 dozen</span></p><p class="body" style="margin-top: 10px; margin-right: 10px; margin-bottom: 10px; margin-left: 10px; line-height: 15px; font-family:Verdana, Arial, Helvetica, sans-serif;font-size:11px;"><span class="byline" style="line-height: 12px; text-transform: uppercase; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font-weight: bolder; font-family:verdana, arial, helvetica, 'trebuchet ms', sans-serif;font-size:10px;"><span class="Apple-style-span" style="color:#FFFFFF;">MEAT FILLING</span></span><span class="Apple-style-span" style="color:#FFFFFF;"><br />6 to 8 pounds boneless meat (pork shoulder, chuck roast, or chicken)<br />3/4 cup vegetable oil<br />1/4 cup chili powder<br />2 Tablespoons paprika<br />2 Tablespoons salt<br />2 teaspoons black pepper<br />1 teaspoon ground cayenne pepper<br />1 Tablespoon onion powder<br />1 Tablespoon garlic powder<br />1 teaspoon ground cumin<br />---<br />Cut the meat into large chunks and place in a large, heavy pot. Cover with cold water. Bring to a boil over high heat. Cover the pot, reduce the heat to medium-low and simmer until the meat is very tender, about 2 to 2 1/2 hours. Remove the meat and reserve the cooking liquid. When the meat is cool enough to handle, remove and discard any skin and large chunks of fat. Shred or dice the meat into small pieces. There should be about 14 to 16 cups of meat. Heat the vegetable oil in a large, heavy pot over medium heat. Stir in the chili powder, paprika, salt, pepper, cayenne, onion powder, garlic powder and cumin. Add in the meat and stir to coat with the oil and spices. Cook, stirring often, until the meat is warmed through, about 7 to 10 minutes. Set aside.</span></p><hr /><p class="body" style="margin-top: 10px; margin-right: 10px; margin-bottom: 10px; margin-left: 10px; line-height: 15px; font-family:Verdana, Arial, Helvetica, sans-serif;font-size:11px;"><span class="byline" style="line-height: 12px; text-transform: uppercase; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font-weight: bolder; font-family:verdana, arial, helvetica, 'trebuchet ms', sans-serif;font-size:10px;"><span class="Apple-style-span" style="color:#FFFFFF;">CORN HUSKS</span></span><span class="Apple-style-span" style="color:#FFFFFF;"><br />While the meat is cooking, soak the husks in a large bowl or sink of very warm water, until they are softened and pliable, about 2 hours. Gently separate the husks into single leaves, trying not to tear them. Wash off any dust and discard any corn silks. Keep any shucks that split to the side, since two small pieces can be overlapped and used as one.</span></p><p class="body" style="margin-top: 10px; margin-right: 10px; margin-bottom: 10px; margin-left: 10px; line-height: 15px; font-family:Verdana, Arial, Helvetica, sans-serif;font-size:11px;"><span class="byline" style="line-height: 12px; text-transform: uppercase; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font-weight: bolder; font-family:verdana, arial, helvetica, 'trebuchet ms', sans-serif;font-size:10px;"><span class="Apple-style-span" style="color:#FFFFFF;">CORN MEAL DOUGH</span></span><span class="Apple-style-span" style="color:#FFFFFF;"><br />8 cups yellow corn meal or masa mix (available in most grocery stores)<br />4 teaspoons baking powder<br />2 teaspoons salt<br />1 2/3 cups lard or vegetable shortening<br />6 to 8 cups warm meat broth (from cooking the meat)<br />---<br />Stir the corn meal, baking powder, salt and lard together in a large bowl until well blended. Gradually stir in enough warm liquid to make soft, spongy dough that is the consistency of thick mashed potatoes. The dough should be quite moist, but not wet. Cover the bowl with a damp cloth.</span></p><p class="body" style="margin-top: 10px; margin-right: 10px; margin-bottom: 10px; margin-left: 10px; line-height: 15px; font-family:Verdana, Arial, Helvetica, sans-serif;font-size:11px;"><span class="byline" style="line-height: 12px; text-transform: uppercase; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font-weight: bolder; font-family:verdana, arial, helvetica, 'trebuchet ms', sans-serif;font-size:10px;"><span class="Apple-style-span" style="color:#FFFFFF;">ASSEMBLING THE TAMALES</span></span><span class="Apple-style-span" style="color:#FFFFFF;"><br />Remove a corn husk from the water and pat it dry. Lay the husk on a work surface. Spread about 1/4 cup of the dough in an even layer across the wide end of the husk to within 1 inch of the edges. Spoon about 1 tablespoon of the meat mixture in a line down the center of the dough. Roll the husk so that the dough surrounds the filling and forms a cylinder or package. Fold the bottom under to close the bottom and complete the package. Place the completed tamales in a single layer on a baking sheet. Repeat until all dough and filling is used.</span></p><p class="body" style=" margin-top: 10px; margin-right: 10px; margin-bottom: 10px; margin-left: 10px; line-height: 15px; font-family:Verdana, Arial, Helvetica, sans-serif;font-size:11px;"><span class="byline" style="line-height: 12px; text-transform: uppercase; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font-weight: bolder; font-family:verdana, arial, helvetica, 'trebuchet ms', sans-serif;font-size:10px;"><span class="Apple-style-span" style="color:#FFFFFF;">COOKING THE TAMALES</span></span></p><p class="body" style=" margin-top: 10px; margin-right: 10px; margin-bottom: 10px; margin-left: 10px; line-height: 15px; font-family:Verdana, Arial, Helvetica, sans-serif;font-size:11px;"><strong><span class="Apple-style-span" style="color:#FFFFFF;">To simmer:</span></strong><span class="Apple-style-span" style="color:#FFFFFF;"> Stand the tamales upright, closed side down, in a large pot. Place enough tamales in the pot so that they do not fall over or come unrolled. Carefully fill the pot with enough water to come just to the top of the tamales, trying not to pour water directly into the tamales. Bring the water to a boil over high heat. Cover the pot, reduce the heat to medium-low and simmer until the dough is firm and pulls away from the husk easily and cleanly, about 1 hour.</span></p><p class="body" style=" margin-top: 10px; margin-right: 10px; margin-bottom: 10px; margin-left: 10px; line-height: 15px; font-family:Verdana, Arial, Helvetica, sans-serif;font-size:11px;"><strong><span class="Apple-style-span" style="color:#FFFFFF;">To steam:</span></strong><span class="Apple-style-span" style="color:#FFFFFF;"> Stand the tamales upright, closed side down, in a large steamer basket. Cover the tamales with a damp towel or additional husks. Steam the tamales over simmering water until the dough is firm and pulls away from the husk easily and cleanly, about 1 to 1 1/4 hours.</span></p><p class="body" style=" margin-top: 10px; margin-right: 10px; margin-bottom: 10px; margin-left: 10px; line-height: 15px; font-family:Verdana, Arial, Helvetica, sans-serif;font-size:11px;"><span class="Apple-style-span" style="color:#FFFFFF;">Serve tamales warm, in their husks. Remove husks to eat.</span></p><hr noshade="noshade"><p class="subhead" face="Arial, Helvetica, sans-serif" size="16px" style=" margin-top: 10px; margin-right: 10px; margin-bottom: 10px; margin-left: 10px; font-weight: bold; text-transform: uppercase; "><span class="Apple-style-span" style="color:#FFFFFF;">HOT TAMALE HOW-TO</span></p><table width="300" border="0" align="center" id="photos"><tbody><tr><td width="64%" align="center" valign="top"><span class="Apple-style-span" style="color:#FFFFFF;"><img src="http://www.tamaletrail.com/images/step1.jpg" width="235" height="203" /></span></td><td width="64%" align="center" valign="top"><span class="Apple-style-span" style="color:#FFFFFF;"><img src="http://www.tamaletrail.com/images/step2.jpg" width="235" height="212" /></span></td></tr><tr><td align="center" valign="top"><span class="Apple-style-span" style="color:#FFFFFF;"><img src="http://www.tamaletrail.com/images/step3.jpg" width="178" height="245" /></span></td><td align="center" valign="top"><span class="Apple-style-span" style="color:#FFFFFF;"><img src="http://www.tamaletrail.com/images/step4.jpg" width="235" height="205" /></span></td></tr><tr><td align="center" valign="top"><span class="Apple-style-span" style="color:#FFFFFF;"><img src="http://www.tamaletrail.com/images/step5.jpg" width="235" height="211" /></span></td><td align="center" valign="top"><span class="Apple-style-span" style="color:#FFFFFF;"><img src="http://www.tamaletrail.com/images/step6.jpg" width="174" height="245" /></span></td></tr><tr><td align="center" valign="top"><span class="Apple-style-span" style="color:#FFFFFF;"><img src="http://www.tamaletrail.com/images/step7.jpg" width="178" height="245" /></span></td><td align="center" valign="top"><span class="Apple-style-span" style="color:#FFFFFF;"><img src="http://www.tamaletrail.com/images/step8.jpg" width="172" height="245" /></span></td></tr><tr><td align="center" valign="top"><span class="Apple-style-span" style="color:#FFFFFF;"><img src="http://www.tamaletrail.com/images/step9.jpg" width="169" height="245" /></span></td><td align="center" valign="top"><span class="Apple-style-span" style="color:#FFFFFF;"><img src="http://www.tamaletrail.com/images/step10.jpg" width="235" height="205" /></span></td></tr><tr><td align="center" valign="top"><span class="Apple-style-span" style="color:#FFFFFF;"><img src="http://www.tamaletrail.com/images/step11.jpg" width="169" height="245" /></span></td><td align="center" valign="top"><span class="Apple-style-span" style="color:#FFFFFF;"><img src="http://www.tamaletrail.com/images/step12.jpg" width="159" height="245" /></span></td></tr><tr><td align="center" valign="top"><span class="Apple-style-span" style="color:#FFFFFF;"><img src="http://www.tamaletrail.com/images/step13.jpg" width="166" height="245" /></span></td><td align="center" valign="top"><span class="Apple-style-span" style="color:#FFFFFF;"><img src="http://www.tamaletrail.com/images/step14.jpg" width="235" height="198" /></span></td></tr><tr><td align="center" valign="top"><span class="Apple-style-span" style="color:#FFFFFF;"><img src="http://www.tamaletrail.com/images/step15.jpg" width="167" height="245" /></span></td><td align="center" valign="top"><span class="Apple-style-span" style="color:#FFFFFF;"><img src="http://www.tamaletrail.com/images/step16.jpg" width="235" height="208" /></span></td></tr><tr><td align="center" valign="top"><span class="Apple-style-span" style="color:#FFFFFF;"><img src="http://www.tamaletrail.com/images/step17.jpg" width="235" height="216" /></span></td><td align="center" valign="top"><span class="Apple-style-span" style="color:#FFFFFF;"><img src="http://www.tamaletrail.com/images/step18.jpg" width="235" height="211" /></span></td></tr><tr><td align="center" valign="top"><span class="Apple-style-span" style="color:#FFFFFF;"><img src="http://www.tamaletrail.com/images/step19.jpg" width="235" height="205" /></span></td><td align="center" valign="top"><span class="Apple-style-span" style="color:#FFFFFF;"><img src="http://www.tamaletrail.com/images/step20.jpg" width="235" height="214" /></span></td></tr><tr><td align="center" valign="top"><span class="Apple-style-span" style="color:#FFFFFF;"><img src="http://www.tamaletrail.com/images/step21.jpg" width="235" height="209" /></span></td><td align="center" valign="top"><span class="Apple-style-span" style="color:#FFFFFF;"><img src="http://www.tamaletrail.com/images/step22.jpg" width="169" height="245" /></span></td></tr><tr><td align="center" valign="top"><span class="Apple-style-span" style="color:#FFFFFF;"><img src="http://www.tamaletrail.com/images/step23.jpg" width="235" height="205" /></span></td><td align="center" valign="top"><span class="Apple-style-span" style="color:#FFFFFF;"><img src="http://www.tamaletrail.com/images/step24.jpg" width="159" height="245" /></span></td></tr><tr><td align="center" valign="top"><span class="Apple-style-span" style="color:#FFFFFF;"><img src="http://www.tamaletrail.com/images/step25.jpg" width="159" height="245" /></span></td><td align="center" valign="top"><span class="Apple-style-span" style="color:#FFFFFF;"><img src="http://www.tamaletrail.com/images/step26.jpg" width="235" height="221" /></span></td></tr><tr><td align="center" valign="top"><span class="Apple-style-span" style="color:#FFFFFF;"><img src="http://www.tamaletrail.com/images/step27.jpg" width="235" height="218" /></span></td><td align="center" valign="top"><span class="Apple-style-span" style="color:#FFFFFF;"><img src="http://www.tamaletrail.com/images/step28.jpg" width="235" height="216" /></span></td></tr><tr><td align="center" valign="top"><span class="Apple-style-span" style="color:#FFFFFF;"><img src="http://www.tamaletrail.com/images/step29.jpg" width="235" height="205" /></span></td><td align="center" valign="top"><span class="Apple-style-span" style="color:#FFFFFF;"><img src="http://www.tamaletrail.com/images/step30.jpg" width="154" height="245" /></span></td></tr><tr><td align="center" valign="top"><span class="Apple-style-span" style="color:#FFFFFF;"><img src="http://www.tamaletrail.com/images/step31.jpg" width="159" height="255" /></span></td><td align="center" valign="top"> </td></tr></tbody></table><hr /><p class="body" style=" margin-top: 10px; margin-right: 10px; margin-bottom: 10px; margin-left: 10px; line-height: 15px; font-family:Verdana, Arial, Helvetica, sans-serif;font-size:11px;"><span class="Apple-style-span" style="font-family:verdana, arial, helvetica, 'trebuchet ms', sans-serif;color:#FFFFFF;"><span class="Apple-style-span" style=" line-height: 12px; text-transform: uppercase;font-size:-webkit-xxx-large;"><b><br /></b></span></span></p></span></div></div>HerbyNhttp://www.blogger.com/profile/12046653940210099947noreply@blogger.com0tag:blogger.com,1999:blog-6680939874528319542.post-61806662391952146752009-10-27T07:58:00.001-07:002009-10-27T08:05:31.582-07:00Jim Lahey's No-Knead Breadbeen trying to master bread for some time and have had some good results (<a href="http://jummyjummies.blogspot.com/2009/01/first-stab-at-homemade-olive-bread.html">see here</a>), but find it very hit and miss. a great loaf one time followed by 1 or 2 missteps... in my search for a fool-proof method (yes, i'm the "fool" in this scenario), my mother-in-law forwarded me this "no knead" method that i plan on trying. if anyone knows about this method do share your thoughts in the comments section.<div><br /></div><div>This "re-posting" orgininally appeared on the <a href="http://wednesdaychef.typepad.com/the_wednesday_chef/2006/11/jim_laheys_nokn.html">Wednesday Chef </a>blog...<br /><div style="text-align: center;">*****************************************</div><div><span class="Apple-style-span" style=" color: rgb(51, 51, 51); line-height: 19px; font-family:'Trebuchet MS', Verdana, sans-serif;font-size:small;"><h3 class="entry-header" style="font-weight: normal; margin-top: 1px; margin-bottom: 10px; margin-right: 0px; margin-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; color: rgb(102, 102, 102); font-family: 'Trebuchet MS', Verdana, sans-serif; font-size: medium; line-height: normal; text-align: left; "><a href="http://wednesdaychef.typepad.com/the_wednesday_chef/2006/11/jim_laheys_nokn.html">Jim Lahey's No-Knead Bread</a></h3><div class="entry-content" style="position: static; clear: both; margin-top: 10px; margin-right: 0px; margin-bottom: 10px; margin-left: 0px; "><div class="entry-body" style="clear: both; "><p style="margin-top: 10px; margin-bottom: 10px; text-align: left; "><a href="http://wednesdaychef.typepad.com/photos/uncategorized/bread_3.jpg" style="text-decoration: none; font-weight: bold; color: rgb(0, 51, 102); "><img class="image-full" title="Bread_3" alt="Bread_3" src="http://wednesdaychef.typepad.com/photos/uncategorized/bread_3.jpg" border="0" style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; width: 370px; " /></a><br /><br /><span class="Apple-style-span" style="color:#FFFFFF;">I imagine many people's weekends were spent like mine - with a bowl of flour, instant yeast and water fermenting in a warm corner of the kitchen as they went about their business, courtesy of Jim Lahey and that kitchen imp, </span><a href="http://www.nytimes.com/2008/10/08/dining/08mini.html"><span class="Apple-style-span" style="color:#FFFFFF;">Mark Bittman</span></a><span class="Apple-style-span" style="color:#FFFFFF;">.<br /><br />Yes, you all know how </span><a href="http://wednesdaychef.typepad.com/the_wednesday_chef/2006/01/mark_bittmans_p.html" style="text-decoration: none; font-weight: bold; "><span class="Apple-style-span" style="color:#FFFFFF;">I feel</span></a><span class="Apple-style-span" style="color:#FFFFFF;"> about the Minimalist. I usually downright ignore his column when Wednesdays roll around. But this time, I simply could not. I've spent too many Saturdays lingering around </span><a href="http://www.sullivanstreetbakery.com/" style="text-decoration: none; font-weight: bold; "><span class="Apple-style-span" style="color:#FFFFFF;">Sullivan Street Bakery</span></a><span class="Apple-style-span" style="color:#FFFFFF;">, gnawing on a slice of the best </span><em><span class="Apple-style-span" style="color:#FFFFFF;">pizza bianca</span></em><span class="Apple-style-span" style="color:#FFFFFF;"> to be found in New York or walking back home with a crinkly bag of </span><em><span class="Apple-style-span" style="color:#FFFFFF;">filone</span></em><span class="Apple-style-span" style="color:#FFFFFF;"> to ignore Jim Lahey's spectacular recipe for bread that is the easiest I've ever tried, with among the best results.<br /><br />Yes! A fantastic recipe! Something to rave about! Finally. What a relief. If you all aren't running home to buy instant yeast (not that stuff that comes in little packets, that's not instant) and throw together your loaf of supremely gratifying, holey, tasty bread, well, then I can't help you either. Do it! You'll be so happy you did. And then you can laminate this recipe and add it to the hall of fame.<br /><br />It's so easy - you mix together some instant yeast, flour (I used a mix of bread flour and AP flour, half and half) salt and some water to form a </span><a onclick="window.open(this.href, '_blank', 'width=480,height=360,scrollbars=no,resizable=no,toolbar=no,directories=no,location=no,menubar=no,status=no,left=0,top=0'); return false" href="http://wednesdaychef.typepad.com/.shared/image.html?/photos/uncategorized/shaggy.jpg" style="text-decoration: none; font-weight: bold; "><span class="Apple-style-span" style="color:#FFFFFF;">"shaggy" dough</span></a><span class="Apple-style-span" style="color:#FFFFFF;">. You cover this tightly and let it sit undisturbed for 12 to 18 hours. Then you sort of manhandle the dough around for a bit, let it rise a little longer while you preheat an oven and a cast-iron pot (I used a round one, but next time might try the smaller oval pot), and then</span><a onclick="window.open(this.href, '_blank', 'width=480,height=360,scrollbars=no,resizable=no,toolbar=no,directories=no,location=no,menubar=no,status=no,left=0,top=0'); return false" href="http://wednesdaychef.typepad.com/.shared/image.html?/photos/uncategorized/pot_2.jpg" style="text-decoration: none; font-weight: bold; "><span class="Apple-style-span" style="color:#FFFFFF;">dump your wobbly dough</span></a><span class="Apple-style-span" style="color:#FFFFFF;"> into the hot pot and let it bake in the oven (first covered, then uncovered) until you have a golden, hollow-when-thumped, crackling </span><a onclick="window.open(this.href, '_blank', 'width=480,height=360,scrollbars=no,resizable=no,toolbar=no,directories=no,location=no,menubar=no,status=no,left=0,top=0'); return false" href="http://wednesdaychef.typepad.com/.shared/image.html?/photos/uncategorized/loaf.jpg" style="text-decoration: none; font-weight: bold; "><span class="Apple-style-span" style="color:#FFFFFF;">loaf of bread</span></a><span class="Apple-style-span" style="color:#FFFFFF;"> (it crackles! As it cools!).<br /><br />You have to let it cool before slicing, but when you do, beware. A taste of those slices of bread - plain, spread with honey, whatever - will make the people around you become singularly fixated and before you know it the entire loaf will be gone. Gone! It's okay. You can make another loaf and barely even dirty your hands. Go! Bake! NOW!</span></p><p style="margin-top: 10px; margin-bottom: 10px; text-align: left; "><strong><span class="Apple-style-span" style="color:#FFFFFF;">No-Knead Bread</span></strong><span class="Apple-style-span" style="color:#FFFFFF;"><br /></span><em><span class="Apple-style-span" style="color:#FFFFFF;">Yields one 1 1/2 pound loaf</span></em><span class="Apple-style-span" style="color:#FFFFFF;"><br /><br />3 cups all-purpose or bread flour, more for dusting<br />¼ teaspoon instant yeast<br />1¼ teaspoons salt<br />Cornmeal or wheat bran as needed.</span></p><div id="articleBody"><p style="margin-top: 10px; margin-bottom: 10px; text-align: left; "><span class="bold"><span class="Apple-style-span" style="color:#FFFFFF;">1. </span></span><span class="Apple-style-span" style="color:#FFFFFF;">In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.</span></p><p style="margin-top: 10px; margin-bottom: 10px; text-align: left; "><span class="bold"><span class="Apple-style-span" style="color:#FFFFFF;">2. </span></span><span class="Apple-style-span" style="color:#FFFFFF;">Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.</span></p><p style="margin-top: 10px; margin-bottom: 10px; text-align: left; "><span class="bold"><span class="Apple-style-span" style="color:#FFFFFF;">3. </span></span><span class="Apple-style-span" style="color:#FFFFFF;">Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.</span></p><p style="margin-top: 10px; margin-bottom: 10px; text-align: left; "><span class="bold"><span class="Apple-style-span" style="color:#FFFFFF;">4. </span></span><span class="Apple-style-span" style="color:#FFFFFF;">At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.</span></p></div></div></div></span></div></div>HerbyNhttp://www.blogger.com/profile/12046653940210099947noreply@blogger.com2tag:blogger.com,1999:blog-6680939874528319542.post-11635677560054443162009-10-26T12:11:00.000-07:002009-10-26T12:17:38.820-07:00Seriously Asian: Burmese Chicken-Coconut Soup<div style="text-align: center;"><br /></div>wow... this looks good winter comfort food from <a href="http://www.seriouseats.com/recipes/2009/10/seriously-asian-burmese-chicken-coconut-soup-recipe.html">Seriously Asian Blog</a>:<div style="text-align: center;">************************************</div><div><span class="Apple-style-span" style=" color: rgb(63, 63, 63); line-height: 18px; font-family:Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif';font-size:13px;"><h3 style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: -1px; padding-top: 0px; padding-right: 0px; padding-bottom: 3px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: normal; font-style: inherit; font-size: 23px; font-family: Georgia, Times, 'Times New Roman', serif; vertical-align: baseline; color: rgb(44, 44, 44); line-height: 25px; "><a href="http://www.seriouseats.com/recipes/2009/10/seriously-asian-burmese-chicken-coconut-soup-recipe.html">Seriously Asian: Burmese Chicken-Coconut Soup</a></h3><p class="byline" style="margin-top: 0px; margin-right: 0px; margin-bottom: -5px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 8px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; font-size: 11px; font-family: Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif'; vertical-align: baseline; border-style: initial; border-color: initial; line-height: 14px; "><span class="Apple-style-span" style="color:#FFFFFF;">Posted by </span><a href="http://www.seriouseats.com/user/profile/Chichi%20Wang" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; font-size: 11px; font-family: inherit; vertical-align: baseline; text-decoration: none; "><span class="Apple-style-span" style="color:#FFFFFF;">Chichi Wang</span></a><span class="Apple-style-span" style="color:#FFFFFF;">, October 16, 2009 at 2:45 PM</span></p><h4 class="topQuote" style="margin-top: 0px; margin-right: 0px; margin-bottom: 5px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: normal; font-style: inherit; font-size: 20px; font-family: Georgia, Times, 'Times New Roman', serif; vertical-align: baseline; text-transform: none; font: italic normal normal 16px/20px Georgia, Times, 'Times New Roman', serif; line-height: 22px; "><span class="Apple-style-span" style="color:#FFFFFF;">"Poured over a bed of noodles, it's just as soothing but far more exciting than your average chicken noodle soup."</span></h4><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkcgf4tyIKuawBMfROegzbUd8IR0ZW-QkQnqSsu5j5VRNVXR1cx0OVwMLhTIC8Pohkf1Y9EPqNHOxA9IqUWqhnJNydEtfFHCNt49gdg7Xawik5fx1bWkMWSM9Yn5ArH-VzGGhk14fkvhE/s400/asian-bowl.jpg" style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5396989759754546338" /><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 8px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; font-size: 13px; font-family: Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif'; vertical-align: baseline; border-style: initial; border-color: initial; color: rgb(63, 63, 63); line-height: 18px; "><br /></p><p class="caption" style="margin-top: -4px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 8px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: italic; font-size: 11px; font-family: Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif'; vertical-align: baseline; border-style: initial; border-color: initial; color: rgb(114, 114, 114); line-height: 14px; ">[Photographs: Chichi Wang]</p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 8px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; vertical-align: baseline; border-style: initial; border- line-height: 18px; font-family:Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif';font-size:13px;color:initial;"><span class="Apple-style-span" style="color:#FFFFFF;">Call it Myanmar; call it Burma. Nomenclature aside, relatively little is known about the cuisine of a country that's larger than both Thailand and Vietnam. Most of the stories we hear pertain to Myanmar's unstable political history—of British colonization, of despotic military rule under the guise of socialism. Political turmoil takes the front page, yet little is said about Burmese-style biryanis with mutton and pickled mango, cold rice dishes flavored with papaya and tamarind, and curries that incorporate garam masala as well as fish sauce and lemongrass.</span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 8px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; vertical-align: baseline; border-style: initial; border- line-height: 18px; font-family:Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif';font-size:13px;color:initial;"><span class="Apple-style-span" style="color:#FFFFFF;">The cooking tradition of Myanmar reflects its geographical location: poised between India to the west and Thailand to the east, China looms in the northwest region. Burmese cuisine reflects the influence of its neighbors, giving new meaning to the term "Asian fusion." Featured this week: </span><strong style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline- font-weight: bold; font-style: inherit; vertical-align: baseline; font-family:inherit;font-size:13px;color:initial;"><span class="Apple-style-span" style="color:#FFFFFF;">Burmese Chicken-Coconut Soup,</span></strong><span class="Apple-style-span" style="color:#FFFFFF;"> simmered with caramelized onions and plenty of turmeric and paprika. Poured over a bed of noodles, it's just as soothing but far more exciting than your average chicken noodle soup.</span></p><span class="Apple-style-span" style="color:#FFFFFF;"><a name="continued" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; font-size: 13px; font-family: inherit; vertical-align: baseline; "></a></span><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 8px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; vertical-align: baseline; border-style: initial; border- line-height: 18px; font-family:Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif';font-size:13px;color:initial;"><span class="Apple-style-span" style="color:#FFFFFF;">Called "Ohn-no-khakswe," </span><strong style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline- font-weight: bold; font-style: inherit; vertical-align: baseline; font-family:inherit;font-size:13px;color:initial;"><span class="Apple-style-span" style="color:#FFFFFF;">the flavors of this Burmese Chicken-Coconut Soup speak profoundly of its culinary tradition.</span></strong><span class="Apple-style-span" style="color:#FFFFFF;"> The use of an onion and ginger purée in the soup, as well as the doses of turmeric and chickpea flour, is a nod to India. The presence of coconut milk reveals its commonalities with Thai cuisine. Stir-frying the segments of chicken before stewing is a technique associated with wok cookery. Even the garnish of scallions on top, as the Chinese would do, seems significant. It may just be the case that fusion among geographically similar countries works more seamlessly than that among disparate ones. Certainly, the ingredients in Burmese dishes reflect the organic nature of recipes that have developed over decades, or even centuries of cross-cultural exchange.</span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 8px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; vertical-align: baseline; border-style: initial; border- line-height: 18px; font-family:Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif';font-size:13px;color:initial;"><span class="Apple-style-span" style="color:#FFFFFF;"><img alt="20091016-seasian-oniongingergarlic.jpg" src="http://www.seriouseats.com/recipes/images/20091016-seasian-oniongingergarlic.jpg" width="500" height="333" style="margin-top: 3px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; font-size: 13px; font-family: inherit; vertical-align: baseline; " /></span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 8px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; vertical-align: baseline; border-style: initial; border- line-height: 18px; font-family:Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif';font-size:13px;color:initial;"><span class="Apple-style-span" style="color:#FFFFFF;">This soup is thick, yet it possesses a light mouthfeel due to its method of thickening. Instead of cream, </span><strong style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline- font-weight: bold; font-style: inherit; vertical-align: baseline; font-family:inherit;font-size:13px;color:initial;"><span class="Apple-style-span" style="color:#FFFFFF;">the primary thickening agent in the broth is a few spoonfuls of chickpea and fava flour.</span></strong><span class="Apple-style-span" style="color:#FFFFFF;"> Made from ground-up chickpeas (garbanzo beans) and fava beans, the flour adds a distinctively beany depth in the resulting soup. Onion, ginger, and garlic are pureed in a blender until perfectly smooth, then added to the liquid for additional body.</span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 8px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; vertical-align: baseline; border-style: initial; border- line-height: 18px; font-family:Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif';font-size:13px;color:initial;"><span class="Apple-style-span" style="color:#FFFFFF;"><img alt="20091016-seasian-onions.jpg" src="http://www.seriouseats.com/recipes/images/20091016-seasian-onions.jpg" width="500" height="333" style="margin-top: 3px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; font-size: 13px; font-family: inherit; vertical-align: baseline; " /></span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 8px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; vertical-align: baseline; border-style: initial; border- line-height: 18px; font-family:Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif';font-size:13px;color:initial;"><span class="Apple-style-span" style="color:#FFFFFF;">Unlike the majority of Indian curries, no spices need to be toasted and ground. A slow caramelization of onions with turmeric and paprika lends a deeply developed flavor not unlike that of French onion soup. Coconut milk, which is added towards the end of the cooking process, lends a note of sweetness to the broth.</span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 8px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; vertical-align: baseline; border-style: initial; border- line-height: 18px; font-family:Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif';font-size:13px;color:initial;"><a href="http://www.seriouseats.com/recipes/images/20091016-seasian-noodles.jpg" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; font-size: 13px; font-family: inherit; vertical-align: baseline; text-decoration: none; "><img alt="20091016-seasian-noodles.jpg" src="http://www.seriouseats.com/recipes/assets_c/2009/10/20091016-seasian-noodles-thumb-188x250-56422.jpg" width="188" height="250" class="photo-right" style="margin-top: 3px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 10px; padding-left: 10px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; font-size: 13px; font-family: inherit; vertical-align: baseline; border-style: initial; border-color: initial; float: right; " /></a><span class="Apple-style-span" style="color:#FFFFFF;">This dish is all the more enticing because of its flexibility. </span><strong style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline- font-weight: bold; font-style: inherit; vertical-align: baseline; font-family:inherit;font-size:13px;color:initial;"><span class="Apple-style-span" style="color:#FFFFFF;">Madhur Jaffrey,</span></strong><span class="Apple-style-span" style="color:#FFFFFF;"> the esteemed Indian cookbook author and creator of this recipe, came to learn about this curried Chicken-Coconut Soup as a common street snack in the mornings in Myanmar. Plied by vendors and shops owners alike, the garnishes reveal the soup's eclectic tastes: crisp fried noodles, wedges of lime, hard boiled duck and chicken eggs, and fried onion slices, not to mention a myriad of roasted chili powders.</span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 8px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; vertical-align: baseline; border-style: initial; border- line-height: 18px; font-family:Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif';font-size:13px;color:initial;"><span class="Apple-style-span" style="color:#FFFFFF;">To really indulge in the soothing qualities of this soup, </span><strong style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline- font-weight: bold; font-style: inherit; vertical-align: baseline; font-family:inherit;font-size:13px;color:initial;"><span class="Apple-style-span" style="color:#FFFFFF;">make your own noodles as an accompaniment.</span></strong><span class="Apple-style-span" style="color:#FFFFFF;"> Egg noodles like the type used in Italian pasta work well with the pungent flavors of the turmeric and pepper. In a pinch, you can use dried Chinese rice noodles, fresh Chinese lo mein, or even spaghettini or angel hair pasta. Vegetables may be added in the later stages of stewing for a complete one-bowl meal.</span></p><h4 style="margin-top: 10px; margin-right: 0px; margin-bottom: 10px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline- font-weight: normal; font-style: inherit; vertical-align: baseline; line-height: 22px; text-transform: none; font-family:Georgia, Times, 'Times New Roman', serif;font-size:20px;color:initial;"><span class="Apple-style-span" style="color:#FFFFFF;">Burmese Chicken-Coconut Soup</span></h4><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 8px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; vertical-align: baseline; border-style: initial; border- line-height: 18px; font-family:Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif';font-size:13px;color:initial;"><em style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline- font-weight: inherit; font-style: italic; vertical-align: baseline; font-family:inherit;font-size:13px;color:initial;"><span class="Apple-style-span" style="color:#FFFFFF;">- makes 5 servings -</span></em></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 8px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; vertical-align: baseline; border-style: initial; border- line-height: 18px; font-family:Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif';font-size:13px;color:initial;"><small style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline- font-weight: inherit; font-style: inherit; vertical-align: baseline; line-height: 14px; font-family:inherit;font-size:11px;color:initial;"><span class="Apple-style-span" style="color:#FFFFFF;">Adapted from </span><em style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: italic; font-size: 11px; font-family: inherit; vertical-align: baseline; "><a href="http://www.amazon.com/dp/0609607049?tag=serieats-20&link_code=as2&creativeASIN=0609607049&creative=374929&camp=211189" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; font-size: 11px; font-family: inherit; vertical-align: baseline; text-decoration: none; "><span class="Apple-style-span" style="color:#FFFFFF;">From Curries to Kebabs: Recipes from the Indian Spice Trail</span></a></em><span class="Apple-style-span" style="color:#FFFFFF;"> by Madhur Jaffrey.</span></small></p><h5 style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 2px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline- font-weight: bold; font-style: inherit; vertical-align: baseline; line-height: 15px; font-family:Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif';font-size:13px;color:initial;"><span class="Apple-style-span" style="color:#FFFFFF;">Ingredients</span></h5><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 8px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; vertical-align: baseline; border-style: initial; border- line-height: 18px; font-family:Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif';font-size:13px;color:initial;"><strong style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline- font-weight: bold; font-style: inherit; vertical-align: baseline; font-family:inherit;font-size:13px;color:initial;"><span class="Apple-style-span" style="color:#FFFFFF;">For the curry soup</span></strong><span class="Apple-style-span" style="color:#FFFFFF;"><br />1/2 medium onion, chopped<br />1 1/2 medium onions, finely sliced in half-rings<br />1-inch piece of fresh ginger, peeled and chopped<br />2 cloves garlic, chopped<br />1 pound chicken thighs, bone-in with skin attached, hacked into 1/2 inch chunks<br />Salt and freshly ground pepper<br />2 tablespoons chickpea and/or fava flour<br />3 cups chicken broth<br />2 tablespoons vegetable oil<br />1/2 teaspoon cayenne pepper<br />2 teaspoons paprika<br />1/2 teaspoon turmeric<br />1 cup coconut milk</span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 8px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; vertical-align: baseline; border-style: initial; border- line-height: 18px; font-family:Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif';font-size:13px;color:initial;"><strong style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline- font-weight: bold; font-style: inherit; vertical-align: baseline; font-family:inherit;font-size:13px;color:initial;"><span class="Apple-style-span" style="color:#FFFFFF;">For the noodles</span></strong><span class="Apple-style-span" style="color:#FFFFFF;"><br />12 to 16 ounces lo-mein, rice, or pasta noodles</span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 8px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; vertical-align: baseline; border-style: initial; border- line-height: 18px; font-family:Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif';font-size:13px;color:initial;"><strong style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline- font-weight: bold; font-style: inherit; vertical-align: baseline; font-family:inherit;font-size:13px;color:initial;"><span class="Apple-style-span" style="color:#FFFFFF;">For the garnishes</span></strong><span class="Apple-style-span" style="color:#FFFFFF;"><br />Lime or lemon wedges<br />4 scallions, cut into thin rounds<br />2 hard boiled eggs, cut crosswise into slices<br />roasted chili powder</span></p><h5 style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 2px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline- font-weight: bold; font-style: inherit; vertical-align: baseline; line-height: 15px; font-family:Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif';font-size:13px;color:initial;"><span class="Apple-style-span" style="color:#FFFFFF;">Procedure</span></h5><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 8px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; vertical-align: baseline; border-style: initial; border- line-height: 18px; font-family:Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif';font-size:13px;color:initial;"><strong style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline- font-weight: bold; font-style: inherit; vertical-align: baseline; font-family:inherit;font-size:13px;color:initial;"><span class="Apple-style-span" style="color:#FFFFFF;">1.</span></strong><span class="Apple-style-span" style="color:#FFFFFF;"> Place the chopped onion, ginger, garlic, and 4 tablespoons of water into a blender. Puree until smooth.</span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 8px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; vertical-align: baseline; border-style: initial; border- line-height: 18px; font-family:Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif';font-size:13px;color:initial;"><strong style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline- font-weight: bold; font-style: inherit; vertical-align: baseline; font-family:inherit;font-size:13px;color:initial;"><span class="Apple-style-span" style="color:#FFFFFF;">2.</span></strong><span class="Apple-style-span" style="color:#FFFFFF;"> Spread the cut-up chicken out on a plate. Sprinkle lightly with salt and pepper and let sit.</span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 8px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; vertical-align: baseline; border-style: initial; border- line-height: 18px; font-family:Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif';font-size:13px;color:initial;"><strong style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline- font-weight: bold; font-style: inherit; vertical-align: baseline; font-family:inherit;font-size:13px;color:initial;"><span class="Apple-style-span" style="color:#FFFFFF;">3.</span></strong><span class="Apple-style-span" style="color:#FFFFFF;"> Place the flour in a bowl. Slowly add 1 cup of the chicken broth to mix well.</span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 8px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; vertical-align: baseline; border-style: initial; border- line-height: 18px; font-family:Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif';font-size:13px;color:initial;"><strong style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline- font-weight: bold; font-style: inherit; vertical-align: baseline; font-family:inherit;font-size:13px;color:initial;"><span class="Apple-style-span" style="color:#FFFFFF;">4.</span></strong><span class="Apple-style-span" style="color:#FFFFFF;"> Heat a skillet over medium-high heat and add the oil. When the oil is hot, toss in the chicken and stir-fry until lightly browned. Some of the fat will render from the chicken skin. Remove the chicken with a slotted spoon.</span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 8px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; vertical-align: baseline; border-style: initial; border- line-height: 18px; font-family:Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif';font-size:13px;color:initial;"><strong style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline- font-weight: bold; font-style: inherit; vertical-align: baseline; font-family:inherit;font-size:13px;color:initial;"><span class="Apple-style-span" style="color:#FFFFFF;">5.</span></strong><span class="Apple-style-span" style="color:#FFFFFF;"> Add the sliced onions to the pan and cook slowly, allowing the onions to caramelize over the course of five to seven minutes. Towards the end of that time when the onions are beginning to brown, add the turmeric and paprika.</span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 8px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; vertical-align: baseline; border-style: initial; border- line-height: 18px; font-family:Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif';font-size:13px;color:initial;"><strong style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline- font-weight: bold; font-style: inherit; vertical-align: baseline; font-family:inherit;font-size:13px;color:initial;"><span class="Apple-style-span" style="color:#FFFFFF;">6. </span></strong><span class="Apple-style-span" style="color:#FFFFFF;">In a pot suited for soups, add the chicken along with the juices that will have settled, the sautéed onions, the onion and ginger puree, and the remaining 2 cups of chicken broth. Carefully add the chickpea flour and broth mixture, mixing quickly so that the flour won't clump.</span></p><p face="Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif'" size="13px" color="initial" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 8px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; vertical-align: baseline; border-style: initial; border- line-height: 18px; "><strong style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline- font-weight: bold; font-style: inherit; vertical-align: baseline; font-family:inherit;font-size:13px;color:initial;"><span class="Apple-style-span" style="color:#FFFFFF;">7.</span></strong><span class="Apple-style-span" style="color:#FFFFFF;"> Bring the pot to a boil, then reduce the heat to low and simmer gently, uncovered, for 15 minutes. Season to taste with more salt, if needed.</span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 8px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; font-size: 13px; font-family: Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif'; vertical-align: baseline; border-style: initial; border-color: initial; line-height: 18px; "><strong style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline- font-weight: bold; font-style: inherit; vertical-align: baseline; font-family:inherit;font-size:13px;color:initial;"><span class="Apple-style-span" style="color:#FFFFFF;">8.</span></strong><span class="Apple-style-span" style="color:#FFFFFF;"> Add the coconut milk. Stir to mix and return to a simmer. Serve with noodles and garnishes as desired.</span></p></span></div>HerbyNhttp://www.blogger.com/profile/12046653940210099947noreply@blogger.com0tag:blogger.com,1999:blog-6680939874528319542.post-76033693150417551212009-10-18T07:39:00.000-07:002009-10-18T07:46:17.139-07:00Hamburger Today: The Fake Shack (or the Shack Burger at Home)<div>Always find articles/blog posts that discuss how to approximate iconic foods. Liked this recent one from <a href="http://aht.seriouseats.com/archives/2009/10/the-burger-lab-the-fake-shack-how-to-make-shake-shack-burger.html">A Hamburger Today</a>:</div><div><br /></div><div style="text-align: center;">*******************************</div><div style="text-align: left;"><span class="Apple-style-span" style=" color: rgb(63, 63, 63); line-height: 18px; font-family:Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif';font-size:13px;"><h3 style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: -1px; padding-top: 0px; padding-right: 0px; padding-bottom: 3px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: normal; font-style: inherit; font-size: 23px; font-family: Georgia, Times, 'Times New Roman', serif; vertical-align: baseline; line-height: 25px; "><span class="Apple-style-span" style="color:#FFFFFF;"><a href="http://aht.seriouseats.com/archives/2009/10/the-burger-lab-the-fake-shack-how-to-make-shake-shack-burger.html">The Burger Lab: The Fake Shack</a></span></h3><p class="byline" style="margin-top: 0px; margin-right: 0px; margin-bottom: -5px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 8px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; vertical-align: baseline; border-style: initial; border- line-height: 14px; font-family:Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif';font-size:11px;color:initial;"><span class="Apple-style-span" style="color:#FFFFFF;">Posted by </span><a href="http://www.seriouseats.com/user/profile/GoodEaterKenji" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; font-size: 11px; font-family: inherit; vertical-align: baseline; text-decoration: none; "><span class="Apple-style-span" style="color:#FFFFFF;">J. Kenji Lopez-Alt</span></a><span class="Apple-style-span" style="color:#FFFFFF;">, October 16, 2009 at 9:30 A</span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 8px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; vertical-align: baseline; border-style: initial; border- line-height: 18px; font-family:Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif';font-size:13px;color:initial;"><span class="Apple-style-span" style="color:#FFFFFF;"><img alt="20091016-fakeshack-intro.jpg" src="http://aht.seriouseats.com/images/20091016-fakeshack-intro.jpg" width="500" height="228" style="margin-top: 3px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; font-size: 13px; font-family: inherit; vertical-align: baseline; " /></span></p><p class="caption" style="margin-top: -4px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 8px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: italic; vertical-align: baseline; border-style: initial; border- line-height: 14px; font-family:Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif';font-size:11px;color:initial;"><span class="Apple-style-span" style="color:#FFFFFF;">[Photographs: J. Kenji Lopez-Alt]</span></p></span></div><div style="text-align: left;"><span class="Apple-style-span" style="line-height: 18px; font-family:Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif';font-size:13px;"><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 8px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; vertical-align: baseline; border-style: initial; border- line-height: 18px; font-family:Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif';font-size:13px;color:initial;"><span class="Apple-style-span" style="color:#FFFFFF;">I admit it: my tastes are not strikingly original. I'm obsessed with the Beatles, Beethoven is my god, and I even think Bono is a pretty neat guy. Nevertheless, I've consciously tried to avoid all things at the intersection of over-hyped and New York, until a couple years ago when I finally forced myself to stand on line for a hamburger in the name of </span><a href="http://aht.seriouseats.com/archives/2008/08/what-are-nyc-new-york-citys-best-burgers-we-sample-them.html" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; font-size: 13px; font-family: inherit; vertical-align: baseline; text-decoration: none; "><span class="Apple-style-span" style="color:#FFFFFF;">research</span></a><span class="Apple-style-span" style="color:#FFFFFF;">—a hamburger that changed my life.</span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 8px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; vertical-align: baseline; border-style: initial; border- line-height: 18px; font-family:Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif';font-size:13px;color:initial;"><span class="Apple-style-span" style="color:#FFFFFF;">Yes, I'm talking about the </span><strong style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline- font-weight: bold; font-style: inherit; vertical-align: baseline; font-family:inherit;font-size:13px;color:initial;"><span class="Apple-style-span" style="color:#FFFFFF;">Shack Burger</span></strong><span class="Apple-style-span" style="color:#FFFFFF;"> from </span><a href="http://www.shakeshacknyc.com/" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; font-size: 13px; font-family: inherit; vertical-align: baseline; text-decoration: none; "><span class="Apple-style-span" style="color:#FFFFFF;">Shake Shack</span></a><span class="Apple-style-span" style="color:#FFFFFF;">, of which more than enough has been written about already. I'm not here to wax poetic about what Josh Ozersky has dubbed "the platonic ideal of a hamburger"—rather, I'm here to talk about a way to skip the line that doesn't involve standing outside at 9 p.m. on a rainy Tuesday night: </span><strong style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline- font-weight: bold; font-style: inherit; vertical-align: baseline; font-family:inherit;font-size:13px;color:initial;"><span class="Apple-style-span" style="color:#FFFFFF;">Just make the Shack Burger at home.</span></strong><span class="Apple-style-span" style="color:#FFFFFF;"> Easier said than done.</span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 8px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; vertical-align: baseline; border-style: initial; border- line-height: 18px; font-family:Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif';font-size:13px;color:initial;"><span class="Apple-style-span" style="color:#FFFFFF;">There's nothing special about the burger—</span><strong style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline- font-weight: bold; font-style: inherit; vertical-align: baseline; font-family:inherit;font-size:13px;color:initial;"><span class="Apple-style-span" style="color:#FFFFFF;">regular squishy bun, a 1/4-pound patty of griddled meat, lettuce, tomato, and sauce</span></strong><span class="Apple-style-span" style="color:#FFFFFF;">—but like all good burger experiences, the sandwich is far more than a sum of its parts. To recreate the experience at home, I had to eat it, dissect it, deconstruct it, research it, eat it some more, rebuild it, break it down again, reconfigure it, taste it, eat it one more time, and finally reconstruct it again. Here are the results of my labor, from the ground up.</span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 8px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; vertical-align: baseline; border-style: initial; border- line-height: 18px; font-family:Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif';font-size:13px;color:initial;"></p><h4 style="margin-top: 10px; margin-right: 0px; margin-bottom: 10px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline- font-weight: normal; font-style: inherit; vertical-align: baseline; line-height: 22px; text-transform: none; font-family:Georgia, Times, 'Times New Roman', serif;font-size:20px;color:initial;"><span class="Apple-style-span" style="color:#FFFFFF;">The Bun</span></h4><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 8px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; vertical-align: baseline; border-style: initial; border- line-height: 18px; font-family:Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif';font-size:13px;color:initial;"><span class="Apple-style-span" style="color:#FFFFFF;"><img alt="20091016-fakeshack-ingredients.jpg" src="http://aht.seriouseats.com/images/20091016-fakeshack-ingredients.jpg" width="500" height="283" style="margin-top: 3px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; font-size: 13px; font-family: inherit; vertical-align: baseline; " /></span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 8px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; vertical-align: baseline; border-style: initial; border- line-height: 18px; font-family:Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif';font-size:13px;color:initial;"><span class="Apple-style-span" style="color:#FFFFFF;">This one's easy. The soft, squishy buns have the unmistakable sweetness and pale yellow hue of </span><strong style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline- font-weight: bold; font-style: inherit; vertical-align: baseline; font-family:inherit;font-size:13px;color:initial;"><span class="Apple-style-span" style="color:#FFFFFF;">Martin's Potato Rolls,</span></strong><span class="Apple-style-span" style="color:#FFFFFF;"> the sandwich roll size. East coasters can buy these in pretty much any supermarket, or you can order them online by the case (that's 48 buns, which you can freeze and toast straight out of the freezer) </span><a href="http://www.martinsfamouspastryshoppe.com/store/scripts/prodView.asp?idproduct=39" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; font-size: 13px; font-family: inherit; vertical-align: baseline; text-decoration: none; "><span class="Apple-style-span" style="color:#FFFFFF;">at their website</span></a><span class="Apple-style-span" style="color:#FFFFFF;">. The buns are very lightly buttered, then toasted to a light golden brown.</span></p><span class="Apple-style-span" style="color:#FFFFFF;"><a name="continued" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; font-size: 13px; font-family: inherit; vertical-align: baseline; "></a></span><h4 style="margin-top: 10px; margin-right: 0px; margin-bottom: 10px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline- font-weight: normal; font-style: inherit; vertical-align: baseline; line-height: 22px; text-transform: none; font-family:Georgia, Times, 'Times New Roman', serif;font-size:20px;color:initial;"><span class="Apple-style-span" style="color:#FFFFFF;">The Meat</span></h4><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 8px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; vertical-align: baseline; border-style: initial; border- line-height: 18px; font-family:Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif';font-size:13px;color:initial;"><span class="Apple-style-span" style="color:#FFFFFF;"><img alt="20091007grind.jpg" src="http://www.seriouseats.com/recipes/images/20091007grind.jpg" width="500" height="152" style="margin-top: 3px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; font-size: 13px; font-family: inherit; vertical-align: baseline; " /></span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 8px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; vertical-align: baseline; border-style: initial; border- line-height: 18px; font-family:Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif';font-size:13px;color:initial;"><span class="Apple-style-span" style="color:#FFFFFF;">According to </span><a href="http://aht.seriouseats.com/archives/2008/10/what-mixture-does-the-shake-shack-use-in-its-burger-patty-recipe.html" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; font-size: 13px; font-family: inherit; vertical-align: baseline; text-decoration: none; "><span class="Apple-style-span" style="color:#FFFFFF;">Adam's sources</span></a><span class="Apple-style-span" style="color:#FFFFFF;">, the meat is a </span><strong style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline- font-weight: bold; font-style: inherit; vertical-align: baseline; font-family:inherit;font-size:13px;color:initial;"><span class="Apple-style-span" style="color:#FFFFFF;">50:25:25 blend of sirloin, chuck, and brisket.</span></strong><span class="Apple-style-span" style="color:#FFFFFF;"> On the other hand, according to </span><a href="http://dinersjournal.blogs.nytimes.com/2009/02/13/burger-bound-from-corner-to-shack/" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; font-size: 13px; font-family: inherit; vertical-align: baseline; text-decoration: none; "><span class="Apple-style-span" style="color:#FFFFFF;">Ozersky</span></a><span class="Apple-style-span" style="color:#FFFFFF;">, the mixture is actually mostly brisket, with chuck and short rib mixed in.</span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 8px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; vertical-align: baseline; border-style: initial; border- line-height: 18px; font-family:Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif';font-size:13px;color:initial;"><span class="Apple-style-span" style="color:#FFFFFF;">I did a side-by-side comparison of the two purported blends next to a Shack Burger, and found that Adam's mix is closer in flavor, offering the right level of tenderness from the sirloin, rich beef flavor from the chuck, and slight sour/metallic notes from the brisket.</span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 8px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; vertical-align: baseline; border-style: initial; border- line-height: 18px; font-family:Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif';font-size:13px;color:initial;"><span class="Apple-style-span" style="color:#FFFFFF;"><img alt="20091016-fakeshack-cooking.jpg" src="http://aht.seriouseats.com/images/20091016-fakeshack-cooking.jpg" width="500" height="340" style="margin-top: 3px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; font-size: 13px; font-family: inherit; vertical-align: baseline; " /></span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 8px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; vertical-align: baseline; border-style: initial; border- line-height: 18px; font-family:Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif';font-size:13px;color:initial;"><img alt="20091016-fakeshack-closeup.jpg" src="http://aht.seriouseats.com/images/20091016-fakeshack-closeup.jpg" width="200" height="300" class="photo-right" style="margin-top: 3px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 10px; padding-left: 10px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; font-size: 13px; font-family: inherit; vertical-align: baseline; float: right; " /><span class="Apple-style-span" style="color:#FFFFFF;">Even the most casual of Shack fans knows the</span><strong style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline- font-weight: bold; font-style: inherit; vertical-align: baseline; font-family:inherit;font-size:13px;color:initial;"><span class="Apple-style-span" style="color:#FFFFFF;">smash and scrape technique:</span></strong><span class="Apple-style-span" style="color:#FFFFFF;"> forming the patties into hockey puck-shaped disks, placing the on the griddle, smashing down with the back of a spatula, then scraping them off when it's time to flip. But despite the right meat blend and following this technique, I wasn't getting the right texture. The crust on a Shack Burger forms a sort of flat sheath over the top of the burger, rather than the crispy nooks and crannies I was getting on my burgers at home. What was I doing wrong?</span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 8px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; vertical-align: baseline; border-style: initial; border- line-height: 18px; font-family:Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif';font-size:13px;color:initial;"><span class="Apple-style-span" style="color:#FFFFFF;">At first, I thought it was my grind size. I was passing the burger once through a 1/4-inch die, which was giving me a rather coarse grind. Doing a double pass helped the texture come closer to Shack standards, but I still wasn't getting the right crust.</span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 8px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; vertical-align: baseline; border-style: initial; border- line-height: 18px; font-family:Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif';font-size:13px;color:initial;"><span class="Apple-style-span" style="color:#FFFFFF;">After closely examining the highly informative </span><a href="http://www.vimeo.com/2042132" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; font-size: 13px; font-family: inherit; vertical-align: baseline; text-decoration: none; "><span class="Apple-style-span" style="color:#FFFFFF;">behind-the-scenes video</span></a><span class="Apple-style-span" style="color:#FFFFFF;"> from the Feedbag, I discovered the secret: </span><strong style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline- font-weight: bold; font-style: inherit; vertical-align: baseline; font-family:inherit;font-size:13px;color:initial;"><span class="Apple-style-span" style="color:#FFFFFF;">don't use too much oil.</span></strong><span class="Apple-style-span" style="color:#FFFFFF;"> Normally, when I cook in a traditional (IE, not nonstick or cast iron) skillet, I'll add a generous amount of oil to prevent food from sticking. With a Shack Burger, you </span><em style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline- font-weight: inherit; font-style: italic; vertical-align: baseline; font-family:inherit;font-size:13px;color:initial;"><span class="Apple-style-span" style="color:#FFFFFF;">want</span></em><span class="Apple-style-span" style="color:#FFFFFF;"> the meat to stick to the pan—that's how it gets that flat, sheath-like crust.</span></p><h4 style="margin-top: 10px; margin-right: 0px; margin-bottom: 10px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline- font-weight: normal; font-style: inherit; vertical-align: baseline; line-height: 22px; text-transform: none; font-family:Georgia, Times, 'Times New Roman', serif;font-size:20px;color:initial;"><span class="Apple-style-span" style="color:#FFFFFF;">The Toppings</span></h4><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 8px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; vertical-align: baseline; border-style: initial; border- line-height: 18px; font-family:Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif';font-size:13px;color:initial;"><span class="Apple-style-span" style="color:#FFFFFF;"><img alt="20091016-fakeshack-toppings.jpg" src="http://aht.seriouseats.com/images/20091016-fakeshack-toppings.jpg" width="500" height="333" style="margin-top: 3px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; font-size: 13px; font-family: inherit; vertical-align: baseline; " /></span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 8px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; vertical-align: baseline; border-style: initial; border- line-height: 18px; font-family:Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif';font-size:13px;color:initial;"><span class="Apple-style-span" style="color:#FFFFFF;">This part was also a snap. Neon-yellow American cheese, placed over the patty soon after flipping to give it ample time to melt into the meat is a given. The shack uses two slices of ripe plum tomato in each sandwich—always cut from the center of the fruit—and one piece of green leaf lettuce, the tender green ends of the leaf only.</span></p><h4 style="margin-top: 10px; margin-right: 0px; margin-bottom: 10px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline- font-weight: normal; font-style: inherit; vertical-align: baseline; line-height: 22px; text-transform: none; font-family:Georgia, Times, 'Times New Roman', serif;font-size:20px;color:initial;"><span class="Apple-style-span" style="color:#FFFFFF;">The Sauce</span></h4><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 8px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; vertical-align: baseline; border-style: initial; border- line-height: 18px; font-family:Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif';font-size:13px;color:initial;"><span class="Apple-style-span" style="color:#FFFFFF;">I would argue that </span><strong style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline- font-weight: bold; font-style: inherit; vertical-align: baseline; font-family:inherit;font-size:13px;color:initial;"><span class="Apple-style-span" style="color:#FFFFFF;">the Shack Sauce is almost as important on a Shack Burger as the patty itself</span></strong><span class="Apple-style-span" style="color:#FFFFFF;">—it's what differentiates the Shack Burger from Shake Shack's regular cheeseburger. It's by all accounts a "secret" recipe that was going to take a bit of hard core investigative journalism to uncover.</span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 8px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; vertical-align: baseline; border-style: initial; border- line-height: 18px; font-family:Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif';font-size:13px;color:initial;"><span class="Apple-style-span" style="color:#FFFFFF;">My first attempt was to play the Shack-virgin card. When I got to the front of the line at the Upper West Side location one Monday afternoon, I innocently asked the cashier, "So, what's the Shack Sauce?"</span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 8px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; vertical-align: baseline; border-style: initial; border- line-height: 18px; font-family:Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif';font-size:13px;color:initial;"><span class="Apple-style-span" style="color:#FFFFFF;">Her response: "It's mayo-based. Sweet, sour, hot."</span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 8px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; vertical-align: baseline; border-style: initial; border- line-height: 18px; font-family:Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif';font-size:13px;color:initial;"><span class="Apple-style-span" style="color:#FFFFFF;">I went fishing: "How spicy is it? Like it's got hot sauce in it or something?"</span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 8px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; vertical-align: baseline; border-style: initial; border- line-height: 18px; font-family:Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif';font-size:13px;color:initial;"><span class="Apple-style-span" style="color:#FFFFFF;">But she didn't take the bait: "A little spicy. But also sweet and sour."</span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 8px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; vertical-align: baseline; border-style: initial; border- line-height: 18px; font-family:Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif';font-size:13px;color:initial;"><span class="Apple-style-span" style="color:#FFFFFF;">One last try: "So, sweet like thousand Island? Like it's got relish in it?"</span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 8px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; vertical-align: baseline; border-style: initial; border- line-height: 18px; font-family:Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif';font-size:13px;color:initial;"><span class="Apple-style-span" style="color:#FFFFFF;">She's an inscrutable blank wall: "No, no relish. Mayo-based, sweet, sour, hot."</span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 8px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; vertical-align: baseline; border-style: initial; border- line-height: 18px; font-family:Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif';font-size:13px;color:initial;"><span class="Apple-style-span" style="color:#FFFFFF;">I give in: "Okay, give me a Shack Burger, extra Shack Sauce on the side."</span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 8px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; vertical-align: baseline; border-style: initial; border- line-height: 18px; font-family:Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif';font-size:13px;color:initial;"><span class="Apple-style-span" style="color:#FFFFFF;">Upon tasting it, my immediate thoughts are </span><strong style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline- font-weight: bold; font-style: inherit; vertical-align: baseline; font-family:inherit;font-size:13px;color:initial;"><span class="Apple-style-span" style="color:#FFFFFF;">mayo, ketchup, a little yellow mustard, a hint of garlic and paprika, perhaps a touch of cayenne pepper,</span></strong><span class="Apple-style-span" style="color:#FFFFFF;"> and an elusive sour quality that I can't quite pinpoint. It's definitely not just vinegar or lemon juice, nor is does it have the cloying sweetness of relish. </span><em style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline- font-weight: inherit; font-style: italic; vertical-align: baseline; font-family:inherit;font-size:13px;color:initial;"><span class="Apple-style-span" style="color:#FFFFFF;">Pickle juice? Cornichon? Some other type of vinegar?</span></em><span class="Apple-style-span" style="color:#FFFFFF;"> I can't figure it out. This was going to take a little more effort.</span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 8px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; vertical-align: baseline; border-style: initial; border- line-height: 18px; font-family:Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif';font-size:13px;color:initial;"><span class="Apple-style-span" style="color:#FFFFFF;">My next strategy was a little more drastic: "accidentally" walking through the hidden door in the downstairs rec-room that leads to the kitchen in the hopes of taking a sneaky glance at their pantry for hints. No good. I got halfway through the door, only catching a glimpse of a few cans lining the right-hand wall before it was pointed out to me by a friendly employee that the restrooms were actually behind the doors clearly labeled "restroom."</span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 8px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; vertical-align: baseline; border-style: initial; border- line-height: 18px; font-family:Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif';font-size:13px;color:initial;"><span class="Apple-style-span" style="color:#FFFFFF;">I sat on the bench outside contemplating a bit of dumpster diving when a thought struck me: Maybe I was going about this all wrong.</span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 8px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; vertical-align: baseline; border-style: initial; border- line-height: 18px; font-family:Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif';font-size:13px;color:initial;"><span class="Apple-style-span" style="color:#FFFFFF;"><img alt="20091016-fakeshack-sauces.jpg" src="http://aht.seriouseats.com/images/20091016-fakeshack-sauces.jpg" width="500" height="236" style="margin-top: 3px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; font-size: 13px; font-family: inherit; vertical-align: baseline; " /></span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 8px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; vertical-align: baseline; border-style: initial; border- line-height: 18px; font-family:Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif';font-size:13px;color:initial;"><span class="Apple-style-span" style="color:#FFFFFF;">I walked back into the restaurant, went straight up to the manager, and asked point blank: "Is the Shack Sauce a secret, or can you tell me what's in it?"</span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 8px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; vertical-align: baseline; border-style: initial; border- line-height: 18px; font-family:Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif';font-size:13px;color:initial;"><span class="Apple-style-span" style="color:#FFFFFF;">A little laugh, and then, </span><strong style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline- font-weight: bold; font-style: inherit; vertical-align: baseline; font-family:inherit;font-size:13px;color:initial;"><span class="Apple-style-span" style="color:#FFFFFF;">"It's mostly mayo, with some ketchup, mustard, a few spices, and pickles blended in."</span></strong></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 8px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; vertical-align: baseline; border-style: initial; border- line-height: 18px; font-family:Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif';font-size:13px;color:initial;"><span class="Apple-style-span" style="color:#FFFFFF;">"So, pickle relish, or pickles?"</span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 8px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; vertical-align: baseline; border-style: initial; border- line-height: 18px; font-family:Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif';font-size:13px;color:initial;"><span class="Apple-style-span" style="color:#FFFFFF;">"Actual pickles—the sliced pickles we serve with the burgers. I couldn't give you exact tablespoon measure or anything because I don't know them off hand, but that's the general idea."</span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 8px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; vertical-align: baseline; border-style: initial; border- line-height: 18px; font-family:Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif';font-size:13px;color:initial;"><span class="Apple-style-span" style="color:#FFFFFF;">Note to self: always ask nicely before moving on to breaking-and-entering.</span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 8px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; vertical-align: baseline; border-style: initial; border- line-height: 18px; font-family:Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif';font-size:13px;color:initial;"><img alt="20091007saucingbun.jpg" src="http://www.seriouseats.com/recipes/images/20091007saucingbun.jpg" width="200" height="224" class="photo-right" style="margin-top: 3px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 10px; padding-left: 10px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; font-size: 13px; font-family: inherit; vertical-align: baseline; float: right; " /><span class="Apple-style-span" style="color:#FFFFFF;">The rest was easy: I brought the extra sauce home, the tinkered around with a blender and my spice rack until I got a pretty damn-close approximation. Can you pick out which is the real sauce in the pic above?</span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 8px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; vertical-align: baseline; border-style: initial; border- line-height: 18px; font-family:Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif';font-size:13px;color:initial;"><span class="Apple-style-span" style="color:#FFFFFF;">As for applying the sauce, the key here is generous, even coverage. For the sake of absolute authenticity, </span><strong style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline- font-weight: bold; font-style: inherit; vertical-align: baseline; font-family:inherit;font-size:13px;color:initial;"><span class="Apple-style-span" style="color:#FFFFFF;">I transferred the sauce to a squeeze bottle,</span></strong><span class="Apple-style-span" style="color:#FFFFFF;"> and squeezed out three lines onto the top half of the bun, going back and forth three times along each line.</span></p><h4 style="margin-top: 10px; margin-right: 0px; margin-bottom: 10px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline- font-weight: normal; font-style: inherit; vertical-align: baseline; line-height: 22px; text-transform: none; font-family:Georgia, Times, 'Times New Roman', serif;font-size:20px;color:initial;"><span class="Apple-style-span" style="color:#FFFFFF;">The Assembly</span></h4><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 8px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; vertical-align: baseline; border-style: initial; border- line-height: 18px; font-family:Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif';font-size:13px;color:initial;"><span class="Apple-style-span" style="color:#FFFFFF;"><img alt="20091007burger.jpg" src="http://www.seriouseats.com/recipes/images/20091007burger.jpg" width="500" height="272" style="margin-top: 3px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; font-size: 13px; font-family: inherit; vertical-align: baseline; " /></span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 8px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; vertical-align: baseline; border-style: initial; border- line-height: 18px; font-family:Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif';font-size:13px;color:initial;"><span class="Apple-style-span" style="color:#FFFFFF;">Final phase of construction: place patty with cheese on toasted bun bottom. Close bun to encase patty, cheese, tomato, lettuce, and sauce. Slip into a wax-paper sleeve (or in this case, a jury-rigged parchment paper sleeve), wait 30 seconds for steam from patty to penetrate and soften bun, then consume. A perfect taste-alike.</span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 8px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; vertical-align: baseline; border-style: initial; border- line-height: 18px; font-family:Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif';font-size:13px;color:initial;"><strong style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline- font-weight: bold; font-style: inherit; vertical-align: baseline; font-family:inherit;font-size:13px;color:initial;"><span class="Apple-style-span" style="color:#FFFFFF;">Continue here for </span><a href="http://www.seriouseats.com/recipes/2009/10/the-fake-shack-shake-shack-burger-recipe.html" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; font-size: 13px; font-family: inherit; vertical-align: baseline; text-decoration: none; "><span class="Apple-style-span" style="color:#FFFFFF;">The Fake Shack Burger recipe »</span></a></strong></p><p></p></span></div><div><span class="Apple-style-span" style="color:#FFFFFF;"><br /></span></div><div><span class="Apple-style-span" style=" color: rgb(63, 63, 63); line-height: 18px; font-family:Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif';font-size:13px;"><h3 style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: -1px; padding-top: 0px; padding-right: 0px; padding-bottom: 3px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline- font-weight: normal; font-style: inherit; vertical-align: baseline; line-height: 25px; font-family:Georgia, Times, 'Times New Roman', serif;font-size:23px;color:initial;"><span class="Apple-style-span" style="color:#FFFFFF;">The Fake Shack (or the Shack Burger at Home)</span></h3><p class="byline" style="margin-top: 0px; margin-right: 0px; margin-bottom: -5px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 8px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; vertical-align: baseline; border-style: initial; border- line-height: 14px; font-family:Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif';font-size:11px;color:initial;"><span class="Apple-style-span" style="color:#FFFFFF;">Posted by </span><a href="http://www.seriouseats.com/user/profile/GoodEaterKenji" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; font-size: 11px; font-family: inherit; vertical-align: baseline; text-decoration: none; "><span class="Apple-style-span" style="color:#FFFFFF;">J. Kenji Lopez-Alt</span></a><span class="Apple-style-span" style="color:#FFFFFF;">, October 16, 2009 at 9:30 AM</span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 8px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; vertical-align: baseline; border-style: initial; border- line-height: 18px; font-family:Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif';font-size:13px;color:initial;"><small style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline- font-weight: inherit; font-style: inherit; vertical-align: baseline; line-height: 14px; font-family:inherit;font-size:11px;color:initial;"><strong style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline- font-weight: bold; font-style: inherit; vertical-align: baseline; font-family:inherit;font-size:11px;color:initial;"><span class="Apple-style-span" style="color:#FFFFFF;">Note:</span></strong><span class="Apple-style-span" style="color:#FFFFFF;"> Read my </span><a href="http://aht.seriouseats.com/archives/2009/10/the-burger-lab-the-fake-shack-how-to-make-shake-shack-burger.html" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; font-size: 11px; font-family: inherit; vertical-align: baseline; text-decoration: none; "><span class="Apple-style-span" style="color:#FFFFFF;">breakdown of the burger's components</span></a><span class="Apple-style-span" style="color:#FFFFFF;"> to see how I came up with this recipe.</span></small></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 8px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; vertical-align: baseline; border-style: initial; border- line-height: 18px; font-family:Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif';font-size:13px;color:initial;"><em style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline- font-weight: inherit; font-style: italic; vertical-align: baseline; font-family:inherit;font-size:13px;color:initial;"><span class="Apple-style-span" style="color:#FFFFFF;">- makes 4 burgers -</span></em></p><h5 style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 2px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline- font-weight: bold; font-style: inherit; vertical-align: baseline; line-height: 15px; font-family:Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif';font-size:13px;color:initial;"><span class="Apple-style-span" style="color:#FFFFFF;">Ingredients</span></h5><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 8px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; vertical-align: baseline; border-style: initial; border- line-height: 18px; font-family:Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif';font-size:13px;color:initial;"><span class="Apple-style-span" style="color:#FFFFFF;">8 ounces beef sirloin, trimmed of gristle, and cut into 1-inch cubes<br />4 ounces well-marbled beef chuck, trimmed of gristle, and cut into 1-inch cubes<br />4 ounces well-marbled beef brisket, fat cap intact, trimmed of gristle, and cut into 1-inch cubes<br />2 tablespoons butter, melted<br />4 Martin's Sandwich Rolls<br />4 tablespoons Shack Sauce (</span><a href="http://www.seriouseats.com/recipes/2009/10/the-fake-shack-shake-shack-burger-recipe.html#sauce" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; font-size: 13px; font-family: inherit; vertical-align: baseline; text-decoration: none; "><span class="Apple-style-span" style="color:#FFFFFF;">recipe follows</span></a><span class="Apple-style-span" style="color:#FFFFFF;">)<br />4 leaves of green-leaf lettuce, clipped<br />8 center-cut slices ripe plum tomatoes<br />1/2 teaspoon vegetable oil<br />Kosher salt and fresh-ground black pepper<br />4 slices yellow American cheese</span></p><h5 style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 2px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline- font-weight: bold; font-style: inherit; vertical-align: baseline; line-height: 15px; font-family:Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif';font-size:13px;color:initial;"><span class="Apple-style-span" style="color:#FFFFFF;">Procedure</span></h5><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 8px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; vertical-align: baseline; border-style: initial; border- line-height: 18px; font-family:Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif';font-size:13px;color:initial;"><strong style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline- font-weight: bold; font-style: inherit; vertical-align: baseline; font-family:inherit;font-size:13px;color:initial;"><span class="Apple-style-span" style="color:#FFFFFF;">1.</span></strong><span class="Apple-style-span" style="color:#FFFFFF;"> Place feed shaft, blade, and 1/4-inch die of meat grinder in freezer until well-chilled. Meanwhile, place meat chunks on rimmed baking sheet, leaving space between each piece and place in freezer for 10 minutes until meat is firm, but not frozen.</span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 8px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; vertical-align: baseline; border-style: initial; border- line-height: 18px; font-family:Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif';font-size:13px;color:initial;"><strong style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline- font-weight: bold; font-style: inherit; vertical-align: baseline; font-family:inherit;font-size:13px;color:initial;"><span class="Apple-style-span" style="color:#FFFFFF;">2.</span></strong><span class="Apple-style-span" style="color:#FFFFFF;"> Combine meat in large bowl and toss to combine. Pass meat through grinder twice. Form into four disks, about 2-inches tall, and 2.5-inches wide. Refrigerate until ready for use.</span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 8px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; vertical-align: baseline; border-style: initial; border- line-height: 18px; font-family:Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif';font-size:13px;color:initial;"><strong style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline- font-weight: bold; font-style: inherit; vertical-align: baseline; font-family:inherit;font-size:13px;color:initial;"><span class="Apple-style-span" style="color:#FFFFFF;">3.</span></strong><span class="Apple-style-span" style="color:#FFFFFF;"> Open buns but do not split hinge. Brush lightly with butter, then place under broiler or in toaster oven until golden brown, about 1 minute. Spread 1 tablespoon Shack Sauce on top half of each bun (for true authenticity, squirt out of squeeze bottle into three lines, three passes on each line). Place 1 leaf lettuce and 2 slices tomato on top half of each bun.</span></p><p face="Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif'" size="13px" color="initial" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 8px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; vertical-align: baseline; border-style: initial; border- line-height: 18px; "><strong style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline- font-weight: bold; font-style: inherit; vertical-align: baseline; font-family:inherit;font-size:13px;color:initial;"><span class="Apple-style-span" style="color:#FFFFFF;">4.</span></strong><span class="Apple-style-span" style="color:#FFFFFF;"> Using wadded-up paper towel, rub inside of heavy-bottomed 12-inch skillet with vegetable oil, then place over medium-high heat until just beginning to smoke. Season beef pucks on top side with salt and pepper, then place, seasoned side down, in skillet. Using back of heavy, flat spatula, press down on beef pucks firmly to form 4-inch round patties, being careful not to let it stick to bottom of spatula. Season top side with salt and pepper. Cook until crisp brown crust has formed, about 2-minutes.</span></p><p face="Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif'" size="13px" color="initial" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 8px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; vertical-align: baseline; border-style: initial; border- line-height: 18px; "><strong style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline- font-weight: bold; font-style: inherit; vertical-align: baseline; font-family:inherit;font-size:13px;color:initial;"><span class="Apple-style-span" style="color:#FFFFFF;">5.</span></strong><span class="Apple-style-span" style="color:#FFFFFF;"> Carefully scrape patties from skillet, and flip. Top each patty with 1 slice American cheese. Cook until cheese is melted, about 1 minute longer. Transfer patties to burger bun bottoms, close sandwiches, and serve.</span></p><p face="Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif'" size="13px" color="initial" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 8px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; vertical-align: baseline; border-style: initial; border- line-height: 18px; "><span class="Apple-style-span" style="color:#FFFFFF;"><a name="sauce" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; font-size: 13px; font-family: inherit; vertical-align: baseline; "></a></span><strong style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline- font-weight: bold; font-style: inherit; vertical-align: baseline; font-family:inherit;font-size:13px;color:initial;"><span class="Apple-style-span" style="color:#FFFFFF;">Shack Sauce</span></strong></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 8px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; font-size: 13px; font-family: Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif'; vertical-align: baseline; border-style: initial; border-color: initial; line-height: 18px; "><em style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline- font-weight: inherit; font-style: italic; vertical-align: baseline; font-family:inherit;font-size:13px;color:initial;"><span class="Apple-style-span" style="color:#FFFFFF;">- makes about 3/4 cup sauce -</span></em></p><h5 style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 2px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline- font-weight: bold; font-style: inherit; vertical-align: baseline; line-height: 15px; font-family:Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif';font-size:13px;color:initial;"><span class="Apple-style-span" style="color:#FFFFFF;">Ingredients</span></h5><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 8px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; font-size: 13px; font-family: Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif'; vertical-align: baseline; border-style: initial; border-color: initial; line-height: 18px; "><span class="Apple-style-span" style="color:#FFFFFF;">1/2 cup mayonnaise<br />1 tablespoon ketchup<br />1 tablespoon yellow mustard<br />4 slices kosher dill pickle<br />1/4 teaspoon garlic powder<br />1/4 teaspoon paprika<br />pinch cayenne pepper</span></p><h5 style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 2px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline- font-weight: bold; font-style: inherit; vertical-align: baseline; line-height: 15px; font-family:Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif';font-size:13px;color:initial;"><span class="Apple-style-span" style="color:#FFFFFF;">Ingredients</span></h5><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 8px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; font-size: 13px; font-family: Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif'; vertical-align: baseline; border-style: initial; border-color: initial; line-height: 18px; "><span class="Apple-style-span" style="color:#FFFFFF;">Combine all ingredients in blender until smooth, scraping down sides of blender with rubber spatula as necessary.</span></p></span></div>HerbyNhttp://www.blogger.com/profile/12046653940210099947noreply@blogger.com0