me make food

Just wanted to try and make my own egg noodles. Sure, they are cheap, but I googled and made some.

Ingredients

* 2 1/2 cups all-purpose flour
* 1 pinch salt
* 2 eggs, beaten
* 1/2 cup milk
* 1 tablespoon butter

Directions

1. In a large bowl, stir together the flour and salt. Add the beaten egg, milk, and butter. Knead dough until smooth, about 5 minutes. Let rest in a covered bowl for 10 minutes.
2. On a floured surface, roll out to 1/8 or 1/4 inch thickness. Cut into desired lengths and shapes.
3. Allow to air dry before cooking.
4. To cook fresh pasta, in a large pot with boiling salted water cook until al dente.

Alton Brown did an episode on meatballs and we swooned over the Swedish meatballs and wanted to try it. Figured it was beef in a gravy on noodles so eeeeeeee

Well they were really strange. Really soft and just strange. I think it was the pork. Theresa somehow grabed pork side, which is what bacon comes from and I think it was not the best. Plus we ground up a lot of fat and prob did not need too. Maybe it was the bread, but it just did not seem right. Next time just beef.

I am still craving another Dinker’s burger. The charred patties had such a great flavor and I wanted to recreate at home. Figured a cast iron pan was my best bet. to increase the char I did two 2 ounce patties for each burger which I cut into perfect circles with a tupperware. One piece of cheese in the middle of the patties, and mine had 1 piece of bacon on it. Iron skillet browned the tiny buns to toast them as well.

Was it dinkers quality? Close, but these were in a whole nuther realm. They shrunk so much, got thick, and charred big time while not being over cooked. The KRAFT singles were way too big and made a cheeseslide which made them hard to eat. It was awesome. I plan on modifying them a bit, but that how we do burgers I be thinking.

^sorry I did not get a final pic

Got this idea from triple D when they visited Dixie Quicks (Site seems down) in Omaha. YOUTUBE of episode (recipe 2 mins in)
Mixing fresh peppers and onions into the sauce seemed like a great idea since we have modified the standard anyway.

We have been rocking the peppercorn steaks for a long time. It was getting a bit old and we decided to chill on them for a while. I saw the vid and knew we had to try it. I picked up the biggest NY strip I could find, some Anaheim peppers, and onion. I really did not check the steak enough and it was not a good cut at all Still decided to try it out because the sauce looked so interesting.

It has been grilling food show season and I had a hankering for a fresh ground burger. Picked up a chuck steak and ground it up. Theresa likes the burgers I make usually from reg ground beef from Super Saver and she let me mix in a bit of the stuff I ground for her into her two uber thin burgers. I went for a massive 7 ounce fatty cooked to a perfect medium. I ground all the fat on the steak and very lightly packed my burger. This made it pretty much fall apart on the grill, but I handled it very carefully and with only one flip it made it to my bun. Sauteed some mushrooms with some of the dried cayenne peppers I grew last year, salt, pepper, and then topped with a slice of pepper jack. Oh man was it good. As Chef Todd says, rocket hot with the lid open. I did not finish it all, but man was it good.

Smashburger is coming to NE with a 10 store deal in Lincoln and Omaha. Smashburger uses angus beef and smashes a ball to make the burger. Seems to be a lot like Fatburger up in Omaha.

A week or so ago we hit up 9 south chargrill and I went with their Monteray chicken sammich once again. The mix of guacamole and bacon is really good. They offer a burger version and I figured I had to try and make one at home. A bit of pepperjack cheese between two 3 oz burgers and some fresh made guac made for a darn fine tasty burger.

Picked up some Le Quartier breads, one sourdough, and a crusty pain de campagne I like. Used the slicer for even cuts and dried them on my grill in a pan with the opposite side at medium with the bread not under flame. Looking to dry them with heat and not use inhouse stuff in warmer weather. Grill as an oven.

I call it a fat parfait

Two really thin burger patties with grated year old white cheddar, sauteed mushrooms, 1.5 pieces of Neuskes apple wood smoked bacon, and a fried bologna wheel between stone ground whole grain bun.

Nom

We were watching Man VS Food and he went to Minneapolis and ate at two places that claim to have invented the Juicy Lucy, which is a burger with a cheese core instead of on top. We had to test it out.

We wanted to taste the penzeys chili 3000 so did not add chili beans, just went straight up kidney beans, cut up chuck, chicken, petite diced and crushed tomatoes.
Usually we add chili powered, some garlic, and cumin. The Penzeys is loaded up with all sorts of other stuff.

It says to add 1 tablespoon to each quart. Well I am not using the metric system so we put in 1.5 tblspns and it was not enough. I added more to be about 2 tblspns. Wife tasted it and said it was missing something. So we added some garlic powder.

The flavor was really good because it had more spices than what we normally use. Just a good balance of everything. Pretty impressed. We will add more of the spices though.

So here is the kicker. I saw that Theresa did not eat most of the beans in her bowl. All that was left was a pile of beans when she was done. I asked her why and she said she does not really like them, but if one makes it in her she does not mind. She thought I liked them. So when I said I would prefer they not be in there we easily have become a no bean in our chili household.