What did you cook or eat today (June 2020)?

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Talking of spelling mistakes, a year or so I went for a beer at my local, above the bar was a specials board. It said Angle bay burgers $10. Now we get these meat patties ready made at home, and it's Angel bay. I said to the young girl behind the bar, you've spelt Angel wrong, she grinned and said I was the only person in a month to notice it. Lol. It was still there a month later.

Russ
 
ElizabethB said:
I am glad to see that I am not the only one who likes burgers on the medium rare side.
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All my family like their stuff well, well done. Black all the way through. I sent that pic to two of my brothers and one wrote back, "Let me see it once you've cooked it." :laugh:

JASOH1 said:
Whoa, that's a nice looking bun! I really like that you got the burger patty to be still pink without bleeding into that bun. Is that Pepperidge Farm, or did you make the buns? Or from your grocer bakery?
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I believe those are Pepperidge Farm buns. Well spotted!

They're rather charred on the outside, but fairly pink still. Heated the grill on high until it got to about 500F, then three minutes on one side and two minutes on the other, then they rested for about seven minutes. I think that helps keep them from bleeding out.
 
OMG. Yes, my husband has people in his family I can't sit with and eat a meal. Most of his cousins eat their steaks and any beef well done. Even filet mignon, ribeyes, etc. Uh, that's such a travesty! I shudder thinking about it.

I think you could play hockey with a well-done burger. The well-done burger might do more damage if it hits someone accidentally. You could break a tooth trying to eat that burger.
 
TastyReuben said:
All my family like their stuff well, well done. Black all the way through. I sent that pic to two of my brothers and one wrote back, "Let me see it once you've cooked it." :laugh:


I believe those are Pepperidge Farm buns. Well spotted!

They're rather charred on the outside, but fairly pink still. Heated the grill on high until it got to about 500F, then three minutes on one side and two minutes on the other, then they rested for about seven minutes. I think that helps keep them from bleeding out.
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I cook steaks and burgers in a cast iron skillet. G heats his gas grill to super hot. The skillet goes in. When the skillet is hot the beef goes in. Sear flip sear.
I cooked medium rare burgers for Mom once. She picked at the edges and would not eat the rest. Old school - ground (minced) meat must be well done.
 
rascal said:
Talking of spelling mistakes, a year or so I went for a beer at my local, above the bar was a specials board. It said Angle bay burgers $10. Now we get these meat patties ready made at home, and it's Angel bay. I said to the young girl behind the bar, you've spelt Angel wrong, she grinned and said I was the only person in a month to notice it. Lol. It was still there a month later.

Russ
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Printing is expensive, and if only a few people notice, meh?

Most of the mistakes I have noticed on menus in the English language have been in non-English speaking countries or in restaurants here that are owned by people who are ESL. It can be mildly amusing.

It's very funny when mistakes are in the local language!
 
ElizabethB said:
I cook steaks and burgers in a cast iron skillet. G heats his gas grill to super hot. The skillet goes in. When the skillet is hot the beef goes in. Sear flip sear.
I cooked medium rare burgers for Mom once. She picked at the edges and would not eat the rest. Old school - ground (minced) meat must be well done.
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The Slawburger I posted a few days ago was done in my cast iron skillet.

I know the whole "it's not done 'til it's burned" thing - both my mom and my MIL were like that. Same generation.
 
JASOH1 said:
Printing is expensive, and if only a few people notice, meh?

Most of the mistakes I have noticed on menus in the English language have been in non-English speaking countries or in restaurants here that are owned by people who are ESL. It can be mildly amusing.

It's very funny when mistakes are in the local language!
Click to expand...

The young girl,that made the mistake is a very funny girl, we get on really well. After I mentioned it to her she just laughed. When I went into,the pub at different times afterwards, I would just look up at the mistake and grin, then she would laugh. Our private joke.

Russ
 
ElizabethB said:
I cook steaks and burgers in a cast iron skillet. G heats his gas grill to super hot. The skillet goes in. When the skillet is hot the beef goes in. Sear flip sear.
I cooked medium rare burgers for Mom once. She picked at the edges and would not eat the rest. Old school - ground (minced) meat must be well done.
Click to expand...
It must date back to an era where there were a multitude of parasites and bacteria prevalent. If a person ate meat rare it would make them sick, therefore, they ate everything well-done.

My parents, being from Texas, loved rare beef and it was abundant and fresh in that state, so I was spared that problem growing up. My dad used to say, "Slap it on the butt and send it through the fire" about his steaks. However, I remember when it was cleared that pork tenderloin could be cooked medium with a hint of pink inside, they were not on board.
 
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Morning Glory said:
Looks lovely. I'm a great fan of cooking 'en papillote' - I generally simply use foil or a combo of foil and baking paper. I just did a forum search and discovered I have 10 'en papillote' recipes posted here!
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So is my wife, she does not need to clean the oven after me. I use this type of bag a lot

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indianwells said:
Oh yes, I bet that was fantastic!!!
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I miss Pembroke scrapers. my Godson lives in Dogmaels. It's a very beautiful area, with wonderful produce. They claim here the lamb from Pag Island is the best, it's good but nothing beats Welsh Lamb.
 
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JASOH1 said:
Printing is expensive, and if only a few people notice, meh?

Most of the mistakes I have noticed on menus in the English language have been in non-English speaking countries or in restaurants here that are owned by people who are ESL. It can be mildly amusing.

It's very funny when mistakes are in the local language!
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On the rear end of a truck here in town "SAFETY FRIST". I would have loved to append "SPELLING SECOND".
 
Burt Blank said:
So is my wife, she does not need to clean the oven after me. I use this type of bag a lot View attachment 42465

I miss Pembroke scrapers. my Godson lives in Dogmaels. It's a very beautiful area, with wonderful produce. They claim here the lamb from Pag Island is the best, it's good but nothing beats Welsh Lamb.
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Next time I'm in the uk, I'm trying welsh salt marsh lamb. I'm salivating thinking of it.

Russ
 
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