.canoe americana?

tonight i made two new recipes from 'the illustrated kitchen bible'. i made "hamburgers" and "deep fried potatoes". warning: this is probably not the best post to follow the grinding my own grain eassy.

the burgers were nothing to write home about. i was a little skeptical about it when i saw the egg yolk. they're simple burgers, with said yolk, onions and salt and pepper. i put some extra seasonings in it. the best trick i learned from the burgers was broiling them! it's pretty cold here (not today, technically, since it's 9pm and 59' outside) and not having to go outside to use the grill is a perk. the burgers were juicy but the onions and lack of grill taste made it seem more like meatloaf than a burger. i'll return to the standard beef and seasonings but stick with the broil till it gets warm again. i was pleased to find my broiling pan in the basement and the clean up wasn't terrible.

the potatoes are always a work in progress. i tried the double fried method which means i fried them at 320' for 6 minutes, let them cool and then fried them for 3 minutes at 350'. next time i'll fry them the second time at 375' to get them a little crispier on the outside. they're fried potatoes, so they're pretty tasty. the real trick is adding the seasoning when they're all finished. you can use anything that you would normally put on burgers, a mesquite flavor is best. and the finer the better, it sticks to the fries. currently i have a larger blend that's not as cooperative for seasoning fries. but they're still yummy.

i'll be honest with you, i meant to serve a salad with the burgers, but who really wants to eat leafy greens with their burger? this meal is especially good with a cold coke.