I’m sorry I missed you David. Next time you’re in town, the party is on me.
My new cutter:
I’m loving the 1/4” fries, four at a time.
Prepared in tedious fashion:
Peeled, cut, rinsed, soaked in .05% enzyme solution for 1.5 hrs., blanched in straight boiling 2% salt water for 12:00 minutes, fried in peanut oil at 330º for 1:30 minutes, drained, shaken, let sit for 5 minutes while oil reheated to 375º, then dropped for an additional 1:30 minutes.
Result: Fry Porn
oh…
…my.
They were very good. Next time I will reduce the salt in the blanch water. They weren’t overly salty, but I like a little salt on the outside, and these didn’t call for it. I also would like to try adding some vinegar to the blanch water to try and block the enzyme from letting the exteriors starch break down too much. These were very fragile coming out of the blanch. I’ll also try blanching for a shorter time, but I think it’s pretty much conclusive that you need to overcook them to get the right texture. More experiments are in order. There’s also a special ingredient I want to try in the blanch water, but I can’t tell you about it yet.
I will freeze the remainder of single fried fries to be cooked later. Frozen fries are purported to have a fluffier texture than unfrozen due to the crystallization of moisture on the interior piercing the starch further. I have not noticed much of a difference in past experiments. However, this process could use another step or two.
of Tom Petty and the Heartbreaker’s new album, Mojo.
He’s going to be 60 on October 20th. There are a couple claims that I am happy to make: He still rocks and he’s still writing good songs.
I have to say though, the dude(as Abby not-so-affectionately regards him as) seems a bit tired, or lazy. Lyrically he seems to be leaning on his formulas of the past and general blues rock cliche’s, with cutesy quips(“I should have known it… that’s the last time you’re going to hurt me” from the single I Should Have Known It. It’s just getting hard for me to believe that any of this is coming from a meaningful place in Tom Petty.
But in classic T.P. style, whatever he’s doing, he having fun with it. That’s a big part of his magnetism to me. There are a lot of fun things being said, “I don’t drink Coca-Cola, but I sho like a old moonshine.” from Candy. Or “Don’t pull me over Mr. Police Man” from the queerly reggae inspired Don’t Pull Me Over.
The music is lively and heavy on the blues- if a touch over-produced. Be clear, this is not their best work, but their best work is hard to top- by anybody. Overall, they’ve done an admirable job pumping out a record for the fans who are still wanting to rock in a controlled and comfortable arena. Which reminds me, Happy Father’s Day Dad.
I also received my fancy enzymes in the mail today and soon we will engage in French Fry Porn.
I am going mad in the best of all possible ways.
The more I make burgers, the better I make them, the more I want them.
In the morning I think of burgers, the afternoon… burgers, the evening? Burgers. In bed, my mind races over… burgers. Everything there is to understand about hamburgers, I yearn to understand. Will this road end?
Enjoy Monday’s creations close up in today’s installment of hamburger pornography.
Steaks from Hill and Vale Farms, Valley View Mild Cheddar(lots of it), my day old buns. I also got a $7 jar of Bubbies Kosher Dills today. Worth every penny, they tasted real, not plastic like and artificial.
Here’s my cubed and mixed steaks, flash frozen for about 15 minutes along with the grinder parts so we keep all that good fat:
It came through in about two minutes:
Mmm. So fresh. I went for a 6 ouncer tonight…
…then covered both sides with salt and a little black pepper:
Sorry, is that photo too good looking? Well… BAM!:
and SMACK!:
!
Yes, burger nights are good nights… and every night is a burger night.
Ground beef from the Meat Lab, young Colby from Valley View, and my fresh buns.
Beef was overground and had a stringy, slimy texture, but it’s not as bad as it sounds. The cheese was pretty good and melted well but was lacking a sharpness that my palette was ready for. I like the look of orange cheese better than white on a burger. The bun? What master baker created these? Okay, maybe it’s just because they were a couple hours old, but they were awesome. A creamy texture without being distracting, as fluffy as a cloud in your dreams, with a durable outer crust to handle the two man hands necessary to tackle this awesome beast of a burger.
Thursday’s Trial:
Frozen Grass Fed Cattle Company ground beef patty, Widmer’s White Cheddar and Saint Agnes Sesame Seed Bun. Lacking flavor all around.
…and you’re gonna be in trouble. Hey now, hey now, my camera’s back.
This is the dog of the guy who fixed my camera:
An accurate representation of Matt’s enthusiasm for my repaired camera:
In an interview with ESPN Radio in Milwaukee, Rodgers went off on Kornheiser and said he was embarrassingly unprepared for his job.
“You know who was better than Tony Kornheiser? Dennis Miller was ten times better,” Rodgers said, via SportsRadioInterviews.com. “Dennis Miller was a great comedian, but one of the worst Monday Night Football guys ever. And he was ten times better than Tony Kornheiser. His stuff was actually funny. Tony wasn’t funny at all. He did absolutely no research. We’d sit in those production meetings and he would add absolutely nothing to the conversation. I’d be like, ‘What are we doing here? This is stupid.’”
