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(BBC)   I don't always eat hamburgers, but when I do, it's Ernest Hemingway's secret recipe hamburger   (bbc.co.uk) divider line 80
    More: Spiffy, Ernest Hemingway, John F. Kennedy Presidential Library, Graham Spanier, parsley, recipes  
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8278 clicks; posted to Main » on 14 Feb 2014 at 2:22 AM (20 weeks ago)   |  Favorite    |   share:  Share on Twitter share via Email Share on Facebook   more»



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2014-02-14 12:27:33 AM
Ah yes, the old man and the beef.
 
2014-02-14 12:40:04 AM
Capers? Hmm. Guess I'd have to try it before I knock it
 
2014-02-14 12:48:51 AM
The bun also rises
 
2014-02-14 01:12:21 AM
For Whom That Grill Coals
 
2014-02-14 01:29:12 AM
Hamburgers are great for eating on the go. A moveable feast, if you will.
 
2014-02-14 01:47:43 AM

fjnorton: Capers? Hmm. Guess I'd have to try it before I knock it


Yeah, that's kinda where it lost me, too. I like capers, I just can't picture eating them in a hamburger.
 
2014-02-14 01:53:29 AM
 
2014-02-14 01:59:15 AM
That recipe is expensive, labor intensive crap.

Want a good burger?
Stop pressing down on it as it's cooking because that drains the juices out of it, assuring you of a dry, gray burger that requires as many condiments as you can think of.

That's what they do at MacDonald's.

Don't shape the burger in the way that you thing it will end up.
Go wide, and allow for shrinkage.
 
2014-02-14 02:24:05 AM
Looks good, but I'm not buying all that stuff
 
2014-02-14 02:28:34 AM
Great writer and all, but the guy was way too much into burgers...
 
2014-02-14 02:28:44 AM
YES! An egg and finely chopped onions in the mix but no breadcrumbs.

SUCK IT all you 'only ground beef' or 'beef, egg and breadcrumbs' LOSERS.

/not sure about the wine though. Surely too runny?
 
2014-02-14 02:31:31 AM
What, no Ketchum? Makes sense....
 
2014-02-14 02:33:13 AM

Aussie_As: YES! An egg and finely chopped onions in the mix but no breadcrumbs.

SUCK IT all you 'only ground beef' or 'beef, egg and breadcrumbs' LOSERS.

/not sure about the wine though. Surely too runny?


Well, keeping the breadcrumbs in would help with that issue.

/team breadcrumbs in ground meat
 
2014-02-14 02:33:48 AM
Pickles or GTFO.
 
2014-02-14 02:33:56 AM
I want to do more of the modernist type stuff, but once you're past my home made sous vide machine (a styrofoam cooler and a 140 degree tap) you're getting out of what I'd spend on gear. The real tools you need in a kitchen is a knife, some heat, and the knowledge of how to use them.
 
2014-02-14 02:35:50 AM

gameshowhost: Aussie_As: YES! An egg and finely chopped onions in the mix but no breadcrumbs.

SUCK IT all you 'only ground beef' or 'beef, egg and breadcrumbs' LOSERS.

/not sure about the wine though. Surely too runny?

Well, keeping the breadcrumbs in would help with that issue.

/team breadcrumbs in ground meat


Yet some advocate oatmeal instead of bread crumbs. What say you?
 
2014-02-14 02:36:55 AM

Cagey B: Hamburgers are great for eating on the go. A moveable feast, if you will.



"and make a big meatball and put it  in the middle of this frying pan"
 

http://youtu.be/08c0BXTVpfs
 
2014-02-14 02:39:11 AM
//And unless you buy your cows from some magical place where they butcher it cleanly. I do not recommend eating it if there is ANY pink left whatsoever.
 
2014-02-14 02:41:14 AM
Hemingway's Whiskey Burger:

You will need the following; a pound of ground beef, 1 medium-sized onion, capers, a large brown egg, 1/2 teaspoon of salt, a pinch of cayenne pepper, capers, 1 pint glass of water, and a bottle of Jack Daniels whiskey.

Sample the whiskey to check the quality.

Take a large bowl. Check the whiskey again. To be sure it is the highest quality, pour one level cup and drink. Repeat. Mix beef, egg, and onion in a large fluffy bowl. Add one teaspoon of salt and mix again.

Make sure the whiskey is still okay. Cry another tup. Add capers to the bowl and chuck in the cup of cayenne pepper. Gurn on the trill. If the mixter gets stoo sticky, add another egg.

Sample the whiskey and check for tonsisticity. Next, borm furger patties. Or something. Who cares? Check the whiskey. Now grill for 3 minutes on each side over medium heat. Flip again. Press patty to make 'whoosh' noise and fire.

Check the whiskey again. Smell smoke and remember you have burgers on fire. Pour water on fire. Finish whiskey, go to bed.
 
2014-02-14 02:45:42 AM

Candygram4Mongo: gameshowhost: Aussie_As: ....

Yet some advocate oatmeal instead of bread crumbs. What say you?


I say the only crumbs allowed are if you're emptying out the last of some herbs or spices. No breadcrumbs, no oatmeal, nothing else that's a filler, just meat and egg and onion (grated if you're not a talented chopper of onions) and herbs/spices/sauce. It's pretty damp hence not sure about the wine but I'm willing to go there. Egg is not a filler, it's a fantastic binding agent and its all protein.

Capers sounds interesting too. I'm trying this recipe before the weekend is out.

/read a lot of Hemingway as a teenager but this looks like one of his finest works
 
2014-02-14 02:48:10 AM

Cagey B: Hamburgers are great for eating on the go.


Under Kilimanjaro?

/I'm so bad at this.
 
2014-02-14 02:49:49 AM
1 lb. ground lean beef
2 cloves, minced garlic
2 little green onions, finely chopped
1 heaping teaspoon, India relish
2 tablespoons, capers
1 heaping teaspoon, Spice Islands sage
Spice Islands Beau Monde Seasoning -- ½ teaspoon
Spice Islands Mei Yen Powder -- ½ teaspoon **
1 egg, beaten in a cup with a fork
About one third cup dry red or white wine.
1 tablespoon cooking oil
What to do --
Break up the meat with a fork and scatter the garlic, onion and dry seasonings over it, then mix them into the meat with a fork or your fingers. Let the bowl of meat sit out of the icebox for ten or fifteen minutes while you set the table and make the salad. Add the relish, capers, everything else including wine and let the meat sit, quietly marinating, for another ten minutes if possible. Now make four fat, juicy patties with your hands. The patties should be an inch thick, and soft in texture but not runny. Have the oil in your frying-pan hot but not smoking when you drop in the patties and then turn the heat down and fry the burgers about four minutes. Take the pan off the burner and turn the heat high again. Flip the burgers over, put the pan back on the hot fire, then after one minute, turn the heat down again and cook another three minutes. Both sides of the burgers should be crispy brown and the middle pink and juicy.
** Spice Islands discontinued its production of Mei Yen Powder three years ago. If you don't have any in your pantry, here's how to recreate it:
9 parts salt
9 parts sugar
2 parts MSG
If a recipe calls for 1 teaspoon Mei Yen Powder, use 2/3 tsp of the dry recipe (above) mixed with 1/8 tsp of soy sauce.
 
2014-02-14 02:51:25 AM

Candygram4Mongo: gameshowhost: Aussie_As: YES! An egg and finely chopped onions in the mix but no breadcrumbs.

SUCK IT all you 'only ground beef' or 'beef, egg and breadcrumbs' LOSERS.

/not sure about the wine though. Surely too runny?

Well, keeping the breadcrumbs in would help with that issue.

/team breadcrumbs in ground meat

Yet some advocate oatmeal instead of bread crumbs. What say you?


Works for me.  Just gotta have something starchy and soakyuppy.
 
2014-02-14 02:53:23 AM
Here's how I roll.

1- Hard shape the raw meat (nothing added) into thin wide patty working it with force.
2- med to high heat with some oil drop patty into hot pan with two peeled whole cloves of garlic.  loosely cover
3- 4.5 minutes later remove cover and flip patty cook an additional 5-7 min depending on thickness
4- give it a dress
5- profit
 
2014-02-14 02:53:45 AM
Don't forget the MSG

According to an
article on Hemingway's Hamburger in the Paris Review:

** Spice Islands discontinued its production of Mei Yen Powder three years ago. If you don't have any in your pantry, here's how to recreate it:
9 parts salt
9 parts sugar
2 parts MSG
 
2014-02-14 02:59:22 AM
Lulz, NO.

Beef(I've been going with tri-tip lately, although I think my favorite is a blend of sirloin, brisket, oxtail, and short rib. Kosher salt, freshly ground pepper. Pressed to just under a half inch thick, and about 5 inches in diameter before it hits the the screaming hot grill or cast iron skillet. No effing binders. If you put binders in, you may as well make a goddamned meatloaf, Susie.

Cheese and bacon are both okay.

I prefer no condiments.
 
2014-02-14 03:01:40 AM
the place I work at right now has the best burger I've ever had it's a "fancy" take on a jucy lucy (for those who do not know a jucy lucy has cheese in the middle of two burger patties.

Our take on it is
2  angus beef patties
braised short rib
smoked gouda cheese
 
2014-02-14 03:03:36 AM

robohobo: Lulz, NO.

Beef(I've been going with tri-tip lately, although I think my favorite is a blend of sirloin, brisket, oxtail, and short rib. Kosher salt, freshly ground pepper. Pressed to just under a half inch thick, and about 5 inches in diameter before it hits the the screaming hot grill or cast iron skillet. No effing binders. If you put binders in, you may as well make a goddamned meatloaf, Susie.

Cheese and bacon are both okay.

I prefer no condiments.


The fact that you think "Kosher" is an actual modifier for "salt" that makes any difference whatsoever pretty much invalidates all your opinions about cooking in their entirety, forever.

Just letting you know, there.
 
2014-02-14 03:06:06 AM

TommyymmoT: That's what they do at MacDonald's.


That's nothing. Have you tried the haggis burger?
 
2014-02-14 03:07:29 AM

gameshowhost: Candygram4Mongo: gameshowhost: Aussie_As: ....

Yet some advocate oatmeal instead of bread crumbs. What say you?

Works for me.  Just gotta have something starchy and soakyuppy.


My 'something starchy and soakyuppy' is called .... wait for it.... a hamburger bun!

/Gosh that's genius
 
2014-02-14 03:08:27 AM
Kosher salt tastes completely different than table salt, and helps retain moisture better. Also it's easier to handle.

Anti-semite.
 
2014-02-14 03:10:15 AM

robohobo: Kosher salt tastes completely different than table salt, and helps retain moisture better. Also it's easier to handle.

Anti-semite.


Yeah, but it doesn't provide iodine.

Where's your God now?
 
2014-02-14 03:14:00 AM

gameshowhost: Aussie_As: YES! An egg and finely chopped onions in the mix but no breadcrumbs.

SUCK IT all you 'only ground beef' or 'beef, egg and breadcrumbs' LOSERS.

/not sure about the wine though. Surely too runny?

Well, keeping the breadcrumbs in would help with that issue.

/team breadcrumbs in ground meat


Breadcrumbs in ground beef? Aren't burgers typically eaten on buns?

Jim_Callahan: Kosher salt is a real thing. For one thing, it doesn't contain the iodine you'd normally find in many types of shellfish.
 
2014-02-14 03:14:14 AM

Prophet of Loss: robohobo: Kosher salt tastes completely different than table salt, and helps retain moisture better. Also it's easier to handle.

Anti-semite.

Yeah, but it doesn't provide iodine.

Where's your God now?


Get some fast-food fries once in awhile and you're set. The only things I fry at home are wings and onion straws, and I do use powdered salt for the onion straws.
 
2014-02-14 03:31:50 AM
That hamburger will blow your head off.
 
2014-02-14 03:44:45 AM
Hemingway was seen as a complete douchebag  by the guys who actually fought in WWII.

While he was blathering on about how he thought Paris was the greatest city in the world he was indulging in the fruits of corruption that saw the GIs lucky enough to be posted to Paris lining their pockets while the guys at the front were getting trench foot because some guy in Paris had taken his boots.
 
2014-02-14 04:02:31 AM

Trapper439: Hemingway was seen as a complete douchebag  by the guys who actually fought in WWII.

While he was blathering on about how he thought Paris was the greatest city in the world he was indulging in the fruits of corruption that saw the GIs lucky enough to be posted to Paris lining their pockets while the guys at the front were getting trench foot because some guy in Paris had taken his boots.


That sounds an awful lot like today, except the guys in Paris are the schmucks be born into money and the trench footed saps are everyone else.
 
2014-02-14 04:04:39 AM

Brainsick: Hemingway's Whiskey Burger:

You will need the following; a pound of ground beef, 1 medium-sized onion, capers, a large brown egg, 1/2 teaspoon of salt, a pinch of cayenne pepper, capers, 1 pint glass of water, and a bottle of Jack Daniels whiskey.

Sample the whiskey to check the quality.

Take a large bowl. Check the whiskey again. To be sure it is the highest quality, pour one level cup and drink. Repeat. Mix beef, egg, and onion in a large fluffy bowl. Add one teaspoon of salt and mix again.

Make sure the whiskey is still okay. Cry another tup. Add capers to the bowl and chuck in the cup of cayenne pepper. Gurn on the trill. If the mixter gets stoo sticky, add another egg.

Sample the whiskey and check for tonsisticity. Next, borm furger patties. Or something. Who cares? Check the whiskey. Now grill for 3 minutes on each side over medium heat. Flip again. Press patty to make 'whoosh' noise and fire.

Check the whiskey again. Smell smoke and remember you have burgers on fire. Pour water on fire. Finish whiskey, go to bed.


There are a lot of great comments on this thread, but I LOL'ed at this one. Thanks!
 
2014-02-14 04:33:00 AM
Add some A1 to ground beef. Make hamburger patties. Voila! Steak on a bun.
 
2014-02-14 04:39:19 AM
People typing up recipes with a typewriter. Another generation altogether.
 
2014-02-14 05:03:13 AM
"For sale. One junior burger, never eaten."
 
2014-02-14 05:06:34 AM

TommyymmoT: That recipe is expensive, labor intensive crap.

Want a good burger?
Stop pressing down on it as it's cooking because that drains the juices out of it, assuring you of a dry, gray burger that requires as many condiments as you can think of.

That's what they do at MacDonald's.

Don't shape the burger in the way that you thing it will end up.
Go wide, and allow for shrinkage.


"Go wide and allow for shrinkage"?

That's what she said.
 
2014-02-14 05:20:38 AM
Per burger: 1/2 lb. lean ground round, 1 tsp. Johnny's seasoning salt, 1 or 2 dashes of Worcestirshire or terriyaki sauce (optional.) Mix well, form into thickish patty, cook. Keep It Simple, Stupid.
 
2014-02-14 05:39:37 AM

Aussie_As: Candygram4Mongo: gameshowhost: Aussie_As: ....

Yet some advocate oatmeal instead of bread crumbs. What say you?

I say the only crumbs allowed are if you're emptying out the last of some herbs or spices. No breadcrumbs, no oatmeal, nothing else that's a filler, just meat and egg and onion (grated if you're not a talented chopper of onions) and herbs/spices/sauce. It's pretty damp hence not sure about the wine but I'm willing to go there. Egg is not a filler, it's a fantastic binding agent and its all protein.

Capers sounds interesting too. I'm trying this recipe before the weekend is out.

/read a lot of Hemingway as a teenager but this looks like one of his finest works


They're not there for fillers, they're there to soak up the fat while the burger cooks and keep the flavor that's in the fat in the burger.

/team quick cook oatmeal
 
2014-02-14 06:18:46 AM
Relevant (slightly NSFW):   http://www.youtube.com/watch?v=-W0GaF7I0so
 
2014-02-14 06:28:14 AM

ambercat: Aussie_As: Candygram4Mongo: gameshowhost: Aussie_As: ....

They're not there for fillers, they're there to soak up the fat while the burger cooks and keep the flavor that's in the fat in the burger.

/team quick cook oatmeal


Oooh. Oh. I see.

/Having one of those 'have I been doing it wrong all this time?' moments. I mean, this sounds like a good idea.
//No. Fark it. I cook my burger HOT. It seals up pretty damn fast and binds very well. Doesn't drop much liquid.
///Still, probably going to give quick cook oatmeal a try. If it's any good ambercat will know because there's a month of Total Fark which will arrive. Just add a bit of oatmeal until I'm happy with the burger consistency?
 
2014-02-14 06:32:33 AM

Aussie_As: ambercat: Aussie_As: Candygram4Mongo: gameshowhost: Aussie_As: ....

They're not there for fillers, they're there to soak up the fat while the burger cooks and keep the flavor that's in the fat in the burger.

/team quick cook oatmeal

Oooh. Oh. I see.

/Having one of those 'have I been doing it wrong all this time?' moments. I mean, this sounds like a good idea.
//No. Fark it. I cook my burger HOT. It seals up pretty damn fast and binds very well. Doesn't drop much liquid.
///Still, probably going to give quick cook oatmeal a try. If it's any good ambercat will know because there's a month of Total Fark which will arrive. Just add a bit of oatmeal until I'm happy with the burger consistency?


Yeah, it's not very much oatmeal at all. Just a little bit. Though I also add Worcestershire sauce, and sometimes an egg if I'm making more than one burger. I find one egg is too much for one burger.
 
2014-02-14 06:32:53 AM

Trapper439: Hemingway was seen as a complete douchebag  by the guys who actually fought in WWII.

While he was blathering on about how he thought Paris was the greatest city in the world he was indulging in the fruits of corruption that saw the GIs lucky enough to be posted to Paris lining their pockets while the guys at the front were getting trench foot because some guy in Paris had taken his boots.


That's pretty easy to believe if you've read his stuff. He was clearly an A-type personality and probably something of a sociopath. Often these characteristics tend to mean you're a douchebag to those around you.
 
2014-02-14 06:37:44 AM

ambercat: Aussie_As: ambercat: Aussie_As: Candygram4Mongo: gameshowhost: Aussie_As: ....

They're not there for fillers, they're there to soak up the fat while the burger cooks and keep the flavor that's in the fat in the burger.

/team quick cook oatmeal

Oooh. Oh. I see.

/Having one of those 'have I been doing it wrong all this time?' moments. I mean, this sounds like a good idea.
//No. Fark it. I cook my burger HOT. It seals up pretty damn fast and binds very well. Doesn't drop much liquid.
///Still, probably going to give quick cook oatmeal a try. If it's any good ambercat will know because there's a month of Total Fark which will arrive. Just add a bit of oatmeal until I'm happy with the burger consistency?

Yeah, it's not very much oatmeal at all. Just a little bit. Though I also add Worcestershire sauce, and sometimes an egg if I'm making more than one burger. I find one egg is too much for one burger.


Thanks mate, yes one large free-range egg and enough beef for two or three burgers is about it. Worcestershire sauce good but I prefer soy because I also like freshly bashed garlic and a bit of super-hot chili in the mix and it all winds up a touch szechuan. Hemingway's capers idea may revolutionize burger night at my place though.
 
2014-02-14 06:50:59 AM

Aussie_As: ambercat:

Thanks mate, yes one large free-range egg and enough beef for two or three burgers is about it. Worcestershire sauce good but I prefer soy because I also like freshly bashed garlic and a bit of super-hot chili in the mix and it all winds up a touch szechuan. Hemingway's capers idea may revolutionize burger night at my place though.


Yeah, I may be in the minority, but I'm intrigued by the capers, too. I like them a lot on chicken, with some lemon and cream sauce.
 
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