Saucy

[Revoltingest]

@Revoltingest would approve:

Beef Tartare Burgers - Framed Cooks

Ew.

 

[Subduction Zone]

The burger advice is best.
One thing I hate....burgers that are taller than they are wide.
I am not a foodie!

I agree. One must be able to properly bite a burger.

 

[Subduction Zone]

Ew.

Oh well, I tried

 

[SigurdReginson]

Lately I've been trying to incorporate more Filipino styles into my cooking, though I still use my own (incorrect) techniques.

The other day I made shrimp sinigang, but I rehydrated some dried shiitake mushrooms in coffee (don't knock it till you try it), took some walla walla onions and sauteed those with the chopped mushrooms and some white wine. Throw those in a pot of tamarind base with lime juice, sun dried tomatoes, bamboo shoots, river spinach, ginger, bay leaves and chilli paste! Basil and cilantro are great to add if you have that as well. Pour it over a bowl of white rice and you're set. If you can get some milk fish, that makes it even better. Trout/steelhead works great, too!

 

[ChristineM]

All depends which food is raw.
Raw onions offer a crunchy wonderful assault on the senses.
Raw tomato just tastes wonderful.

As does rare steak

 

[Revoltingest]

As does rare steak

Ew.

 

[ChristineM]

I rehydrated some dried shiitake mushrooms in coffee (don't knock it till you try it),

I will try it, thanks for the tip

 

[Father Heathen]

Sideshow Bob...is that you?

Sorry, the reference is lost on me.

 

[ChristineM]

Ew.

Ew are repeating yourself

 

[Revoltingest]

Sorry, the reference is lost on me.

I was confused.
Best to ignore that post.

 

[Revoltingest]

Ew are repeating yourself

I go with what I like.

 

[SigurdReginson]

I will try it, thanks for the tip

coffee is also a great thing to add in barbecue beans or other earthy/smokey sauces if you ever get adventurous.

 

[ChristineM]

coffee is also a great thing to add in barbecue beans or other earthy/smokey sauces if you ever get adventurous.

I do a smoky tangy BBQ sauce that i will try it with next summer

 

[Evangelicalhumanist]

Btw, rare steak is an abomination.

There's the heathen I always knew was in you! This is the most perfectly edible food in the universe!

 

[Evangelicalhumanist]

'tiz no surprise you like haggis

It is the smarter cousin to sausage.

Bah! It's the lumpen oaf to it's far more elegant cousins, andouille and chorizo!

 

[Revoltingest]

There's the heathen I always knew was in you! This is the most perfectly edible food in the universe!

View attachment 47187

Even better if it were cooked.

 

[Subduction Zone]

There's the heathen I always knew was in you! This is the most perfectly edible food in the universe!

View attachment 47187

Looks a tad overdone.

 

[Revoltingest]

Bah! It's the lumpen oaf to it's far more elegant cousins, andouille and chorizo!

No way!

 

[Heyo]

No, no, no! Medium rare at the very most. Why spend the money on a quality cut of meat and kill it deader than a doornail?

Because fat is a carrier for taste and that has to be opened up. The fat has to be at least glassy, at best slightly singed. You don't get that in two and and a half minutes.

 

[Shadow Wolf]

And another point we disagree on. Give me a good rare stake and yours...;-)

When i say good, i mean not quite blue (although blue is acceptable), porterhouse, sirloin, rump, t-bone or ribeye

And when i say "I'm yours" i was being metaphorical

When I make a t-bone, it's skillet seared in a cast iron skillet and then cooked (still the skillet) in the oven. Medium-rare is the most done the outside can be without ruining the meat. The middle is still basically rare around the bone. But any more done and it starts to lose flavor, dry up, and toughen up.
But I don't usually serve them sauced. They're well seasoned and spiced and flavored, and served with a sweet role to soak up the juices with.

Warning: Do not put bacon on burgers.
That's just over-doing it.

I don't do it very often, but sometimes when Im really in the mood for a burger, I'll add bacon.