bonus points also if you pour it over ice cream. Helps to nuke it in the microwave for a short burst.
Hamburger Sundae
We were freaking the waitresses at Phil's in red Deer with these in the early 70s, but the idea for the chocolate sauce came from Hippo Hamburgers in San Fransisci, where i was able to order a variation off the menu in 1976.
Sesame seed bun
Well done hamburger pattie
vanilla Ice Cream
Your favorite chocolate sauce
slice of raw onion (optional)
Put the pattie on the bun (onion in between), ice cream on top, chocolate sauce on top of that. Eat with a knife & fork, use the top half of the bun for mop up.
Note: everyone that has tried this has really liked it... it may sound disgusting but is ain't
dave
We were freaking the waitresses at Phil's in red Deer with these in the early 70s, but the idea for the chocolate sauce came from Hippo Hamburgers in San Fransisci, where i was able to order a variation off the menu in 1976.
Sesame seed bun
Well done hamburger pattie
vanilla Ice Cream
Your favorite chocolate sauce
slice of raw onion (optional)
Put the pattie on the bun (onion in between), ice cream on top, chocolate sauce on top of that. Eat with a knife & fork, use the top half of the bun for mop up.
Note: everyone that has tried this has really liked it... it may sound disgusting but is ain't
dave
Change the vanilla ice cream to a nice slice of bleu cheese... the chocolate sauce to bacon... mmmaaaayyybbbbeee of bit of avocado and I'm with ya...
😉
😉
I leave you guys alone and this happens? I thought this thread was about food not the best way to ruin the different flavours.
Chocolate sludge? There's one for the waistline. What are you supposed to do with it after it's made?
Ice cream on a hamburger?
Thanks for straightening them out Poobah. A blue cheese burger can be a very good thing provided you like blue cheese and don't try and interfere by adding other flavours.
Chocolate sludge? There's one for the waistline. What are you supposed to do with it after it's made?
Ice cream on a hamburger?
Thanks for straightening them out Poobah. A blue cheese burger can be a very good thing provided you like blue cheese and don't try and interfere by adding other flavours.
You gotta try it to believe me... this is one of the best burgers you'll ever have -- a real taste treat. SY can sub in a veggie or soy or hemp burger
And if you order at a restaurant you'll get some "attention"
I repeat. Every single person that has overcome their aversion has liked this dish. I'd take it over a bacon-cheese burger almost any day.
dave
And if you order at a restaurant you'll get some "attention"
I repeat. Every single person that has overcome their aversion has liked this dish. I'd take it over a bacon-cheese burger almost any day.
dave
I deleted the email someone sent me for the Indian recipes. Just saw the subject after clicking purge. Please resend
Gajanan Phadte
Gajanan Phadte
Only just stumbled upon this thread, it's great!
For me food is all about flavour, I couldn't care less about presentation or the snobappeal of expensive ingredients.
I cook dinner every evening for my family and whoever comes along. I seldom cook from a book, but I like to try and recreate things I ate somewhere else. Most of the time my wife does the shopping and I am left to make something edible from whatever she bought, ready-steady-cook style.
I will try to think of a few recipes I can add here.
For me food is all about flavour, I couldn't care less about presentation or the snobappeal of expensive ingredients.
I cook dinner every evening for my family and whoever comes along. I seldom cook from a book, but I like to try and recreate things I ate somewhere else. Most of the time my wife does the shopping and I am left to make something edible from whatever she bought, ready-steady-cook style.
I will try to think of a few recipes I can add here.
What about Wembsleydale?
OK, some real food. Sorry to be non-specific about quantities, but I never measure anything (that's why I'm better at cooking than baking).
Involtini di spinaci Albese
Get a half kilo of so of VERY good ricotta cheese, preferably still warm from the vat. If you can only find industrial ricotta, spike it with some grated pecorino. Line a colander or strainer with a thin layer of cheesecloth, place the ricotta in it and allow it to drain for at least an hour.
Meanwhile, take a disproportionate amount of spinach, then wash. I usually use a large bowl with water- I put the spinach in, fill the bowl, lift the spinach out, then pour out the gritty water, repeating as necessary. When done, allow the spinach to drain for a minute or two.
Heat a large pan with a lid over medium heat. Put the spinach in, cover, and let it wilt for a minute or so, uncovering and giving a quick stir as needed. When it's well wilted, put it in cheesecloth and twist/compress to remove excess moisture. Place in a bowl and put aside.
Strip the big leaves from a cabbage, remove the thickest portion of the white vein, then place in boiling water for 30 seconds or so until the leaves get limper. Immediately place them in a bowl of ice water- this prevents overcooking and retains the green color.
Chop the reserved spinach, mix in the ricotta, salt and pepper moderately and scrape in a pinch or two of fresh nutmeg. Do NOT use prepowdered. Nutmegs keep forever, and a fine rasp like a Stanley microplane does very well for grating.
If you have the proportion of cheese and spinach correct, the mixture will look about half green, half white. Very pretty. Spoon some onto a cabbage leaf and roll it up like an open-ended cigar. Place the roll in a well-buttered baking dish. Repeat until you've used up all the cheese/spinach filling. Brush the top of the cabbage rolls with a little melted butter, then place in a 180 degree C oven until you see the top of the cabbage barely beginning to brown. Remove and serve, no sauce necessary.
Like most Piemontese cooking, EVERYTHING about this simple dish is reliant on buying excellent ingredients.
OK, some real food. Sorry to be non-specific about quantities, but I never measure anything (that's why I'm better at cooking than baking).
Involtini di spinaci Albese
Get a half kilo of so of VERY good ricotta cheese, preferably still warm from the vat. If you can only find industrial ricotta, spike it with some grated pecorino. Line a colander or strainer with a thin layer of cheesecloth, place the ricotta in it and allow it to drain for at least an hour.
Meanwhile, take a disproportionate amount of spinach, then wash. I usually use a large bowl with water- I put the spinach in, fill the bowl, lift the spinach out, then pour out the gritty water, repeating as necessary. When done, allow the spinach to drain for a minute or two.
Heat a large pan with a lid over medium heat. Put the spinach in, cover, and let it wilt for a minute or so, uncovering and giving a quick stir as needed. When it's well wilted, put it in cheesecloth and twist/compress to remove excess moisture. Place in a bowl and put aside.
Strip the big leaves from a cabbage, remove the thickest portion of the white vein, then place in boiling water for 30 seconds or so until the leaves get limper. Immediately place them in a bowl of ice water- this prevents overcooking and retains the green color.
Chop the reserved spinach, mix in the ricotta, salt and pepper moderately and scrape in a pinch or two of fresh nutmeg. Do NOT use prepowdered. Nutmegs keep forever, and a fine rasp like a Stanley microplane does very well for grating.
If you have the proportion of cheese and spinach correct, the mixture will look about half green, half white. Very pretty. Spoon some onto a cabbage leaf and roll it up like an open-ended cigar. Place the roll in a well-buttered baking dish. Repeat until you've used up all the cheese/spinach filling. Brush the top of the cabbage rolls with a little melted butter, then place in a 180 degree C oven until you see the top of the cabbage barely beginning to brown. Remove and serve, no sauce necessary.
Like most Piemontese cooking, EVERYTHING about this simple dish is reliant on buying excellent ingredients.
Hard for the American ear to make out.
With all my criticism of British food, I will admit that the dairy there can be quite superb.
With all my criticism of British food, I will admit that the dairy there can be quite superb.
Purrizzos
1 lb sausage
15-20 slices pepperoni, quartered
1 packet taco seasoning
1-2 jars pizza sauce
2-3 cups shredded mozzerella
tortillia shells
brown sausage and pepperoni together, drain. follow directions on taco seasoning packet, substituting sausage and pepperoni for ground beef. Spoon 1-2 Tblsp of this mix, about 1 Tablespoon pizza sauce, and some shredded mozerella into each tortillia shell. Pack tightly into a cake pan. Smother with remaining pizza sauce then cover with mozerella cheese. Bake in 350F oven about 15 minutes, or until cheese is melted. Enjoy
Options
Add some chopped bell pepper, mushrooms, and/or onion to the meat mix before browning (For a supreme style purrizzos)
Put a bit of water in with the meat mix before browning. This causes alot more fat to come out when you drain it. (Though a bit of flavor goes with it.)
1 lb sausage
15-20 slices pepperoni, quartered
1 packet taco seasoning
1-2 jars pizza sauce
2-3 cups shredded mozzerella
tortillia shells
brown sausage and pepperoni together, drain. follow directions on taco seasoning packet, substituting sausage and pepperoni for ground beef. Spoon 1-2 Tblsp of this mix, about 1 Tablespoon pizza sauce, and some shredded mozerella into each tortillia shell. Pack tightly into a cake pan. Smother with remaining pizza sauce then cover with mozerella cheese. Bake in 350F oven about 15 minutes, or until cheese is melted. Enjoy
Options
Add some chopped bell pepper, mushrooms, and/or onion to the meat mix before browning (For a supreme style purrizzos)
Put a bit of water in with the meat mix before browning. This causes alot more fat to come out when you drain it. (Though a bit of flavor goes with it.)
Dosa problem...
The secret behind getting correct dosa...
It seems the frying pan used for making Dosa is not washed everytime and is washed once in a year(I doubt this also). That also necessitates the Tava (frying pan) to be dedicated to making Dosas only.
Initially the dosas on a new pan will never be correct, and will improve eventually on burning-in of the tava.
Gajanan Phadte
The secret behind getting correct dosa...
It seems the frying pan used for making Dosa is not washed everytime and is washed once in a year(I doubt this also). That also necessitates the Tava (frying pan) to be dedicated to making Dosas only.
Initially the dosas on a new pan will never be correct, and will improve eventually on burning-in of the tava.
Gajanan Phadte
That does indeed look pretty nice, and the recipe looks pretty straight up to me. Right in line with most of the others of that type I have seen, just without the fish sauce! 😀poobah said:
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