Defense of the mighty hambuger. I rise nowadays in defense of the hamburger and the egg -- two noble foods that have been almost completely done in by indifferent American appetites. When I am not selling
corsets online I'm cooking up a tasty hamburger.
Fast searing seals in meat juices and faintly chars the outer surface. Low, low, low heat is the secret of properly cooking an egg. The sole right way to fry an egg is on a hot sidewalk. It's not very sanitary and almost at all times gets your picture in the paper while you try it. But it, it congeals the white and sterilizes the yellow without hardening it.
A Michigan Congressman got worked up a number of years ago when he was once served a piece of restaurant pie with too few cherries. He were given up on his hind legs on the ground of the House of Representatives and took the cooks to task. Thereafter, the quality of Washington, D.C. cherry pie improved considerably.
It can be high time a champion of the hamburger and egg stepped forward to take his rightful place in history.
The filaments of a pound of hamburger have a surface area of more than an acre. More than likely no more than two people out of a hundred have ever known the real taste of good ground meat. Chuck or shoulder is easiest for grinding as it's more tender and has a generous amount of fat.
Gourmets keep a power meat grinder of their kitchen -- an attachment for food mixers is reasonably priced -- and fix hamburger the minute it is to enter the pan. If that you can't grind your own, freeze hamburger as soon as you get home and thaw later while it can be submerged in wine -- any kind -- to keep out the air.
Never, never, never press a hamburger patty -- it bruises easily. There's a special place in Hell for restaurant proprietors who have fallen before the idol of Portion Regulate and press out hamburger patties with metal plungers. Pressure interlocks meat fibers and makes them rubbery.
Hamburgers have to be at least an inch thick when they're eased onto the grill, and so they have to be fried in butter or lard. When you like ketchup with hamburger, as I do, spread the red goo on the french-fries. The only moral condiments for hamburgers are butter, salt and pepper.
Give some thought tonow the special qualities of the egg. Nature encompasses this delicacy in a in reality perfect container so as to highest give protection to its gelatinous chemistry.
We speak of fragile materials as "thin as an egg shell," which just proves our general lack of expertise. Lock your fingers along with your palms at the ends of an egg. Squeeze. If you could break it you are a greater man than I am, Gunga Din.
Like all valuable things, an egg have to be handled gently. It can be a shy creature and curdles if hurried. Individually, I like brown eggs which have a deep yellow yolk. White eggs have a pale yolk which make me feel the chicken didn't get enough sunshine. My farmer friends assure me both white and brown eggs are equally nutritious.
Fried eggs that are basted constantly with hot butter or 1st baron beaverbrook grease have the coolest flavor. Coddled eggs have to be simmered, not boiled. Somewhat cream mixed with scrambled eggs BEFORE. they are put in the pan helps to keep them moist and tender. Overcooking makes watery, bubbley custards. Ugh!
If you put ketchup on eggs then go stand inside the corner.
Lazy people will like my prize egg recipe -- Gas House Eggs. Butter both sides of a slice of bread, then tear out the center. Place in a well buttered pan at 250 degrees. Break an egg into hole in bread and cook until which you could't see the pan in the course of the egg white. Turn bread and egg over and cook one more minute. Fry torn out bread at same time.
Once you think I'm a nut on hamburgers and eggs, wait until I get onto the ones awful concoctions laughingly called coffee and southern fried chicken.
Forward to bigger and better bellies!