General Food & Cooking Thread. (15 Viewers)
- Thread starter Itztli
- Start date
In spirit of Royale Avec Fromage Mckennie, here is a recipe I found a while ago for blue cheeseburgers. Making these tonight.
For the blue cheese & rosemary mayo:
1/4 cup mayonnaise
1 1/2 ounce strong blue cheese, such as a Gorgonzola naturale, room temperature
1 teaspoon red wine vinegar
1/2 teaspoon finely chopped rosemary
1/4 teaspoon garlic powder
1 pinch kosher salt
1 pinch granulated sugar
Freshly ground black pepper, to taste
For the burgers:
1/4 pound ground beef brisket (or your favorite burger meat)
1 tablespoon white onion, grated
1 teaspoon Worcestershire sauce
1/2 teaspoon fresh rosemary, finely chopped
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cumin
1 pinch kosher salt
Freshly ground black pepper, to taste
Grapeseed or other high-heat oil, for brushing
1 small handful arugula
1 brioche bun, sliced in half and toasted
French fries or potato chips, for serving
X Æ A-12
For the blue cheese & rosemary mayo:
1/4 cup mayonnaise
1 1/2 ounce strong blue cheese, such as a Gorgonzola naturale, room temperature
1 teaspoon red wine vinegar
1/2 teaspoon finely chopped rosemary
1/4 teaspoon garlic powder
1 pinch kosher salt
1 pinch granulated sugar
Freshly ground black pepper, to taste
For the burgers:
1/4 pound ground beef brisket (or your favorite burger meat)
1 tablespoon white onion, grated
1 teaspoon Worcestershire sauce
1/2 teaspoon fresh rosemary, finely chopped
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cumin
1 pinch kosher salt
Freshly ground black pepper, to taste
Grapeseed or other high-heat oil, for brushing
1 small handful arugula
1 brioche bun, sliced in half and toasted
French fries or potato chips, for serving
X Æ A-12
It’s always good, I’ve made it a few times. Forgot to take pics. But one thing I didn’t do tonight was ensure the blue cheese comes to room temperature. It’s much easier to mix when it softens a bit. And honestly, I don’t use the cinnamon in the recipe, or the cumin. As long as you get that hint of rosemary with the Stilton or whatever blue cheese you use, it will bet great. Good arugula is also key, but you guys have that out west.
I used wagyu from Snake River Farms tonight and it was solid.
I used wagyu from Snake River Farms tonight and it was solid.
Like some dishes, it’s the name for both the food and the vessel it’s cooked in:
https://en.wikipedia.org/wiki/Tagine
It’s kind of the national dish here in Morocco. Though the name is apparently of Persian origin.
Not sure if the Balochs have something like this, @Siamak.
https://en.wikipedia.org/wiki/Tagine
It’s kind of the national dish here in Morocco. Though the name is apparently of Persian origin.
Not sure if the Balochs have something like this, @Siamak.
In Iran, there is a type of meal that called Tahchin
https://en.wikipedia.org/wiki/Tahchin
We have our own cuisine based on the culture, climate and customs of the geographical area we live in.. The most famous of them are Tanurche and Tabaheg.
https://en.wikipedia.org/wiki/Tahchin
We have our own cuisine based on the culture, climate and customs of the geographical area we live in.. The most famous of them are Tanurche and Tabaheg.
In Iran, there is a type of meal that called Tahchin
https://en.wikipedia.org/wiki/Tahchin
We have our own cuisine based on the culture, climate and customs of the geographical area we live in.. The most famous of them are Tanurche and Tabaheg.
https://en.wikipedia.org/wiki/Tahchin
We have our own cuisine based on the culture, climate and customs of the geographical area we live in.. The most famous of them are Tanurche and Tabaheg.
