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Grill the Perfect Burger


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Grill the Perfect Burger

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  #201 (permalink)
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Big Mike View Post
I'm assuming everyone saw the article this morning from the World Health Org saying processed meats cause cancer.

World Health Organization: Processed Meats Cause Cancer

If bacon is wrong, I don't want to be right.

Mike

Seriously.

I wouldn't take the World's Heath whatever as gospel on anything.

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Big Mike View Post
I'm assuming everyone saw the article this morning from the World Health Org saying processed meats cause cancer.

World Health Organization: Processed Meats Cause Cancer

If bacon is wrong, I don't want to be right.

Mike

Apparently it's only 1/20th to 1/10th the probability of getting cancer compared to smoking and alcohol, respectively.

If I cut out red meat, will I really live longer? Or will it just seem longer?

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Or will it just seem longer?

Exactly.

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41 percent of Americans will be diagnosed with cancer during their lifetime and about 21 percent will die from cancer

BEING ALIVE CAUSES CANCER

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World Health is commie... Go 'Merika.



**Side note chips or fries on a burger is awesome.

And this is my favorite burger by far:


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Apparently it's only 1/20th to 1/10th the probability of getting cancer compared to smoking and alcohol, respectively.

If I cut out red meat, will I really live longer? Or will it just seem longer?

Bingo!!!

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41 percent of Americans will be diagnosed with cancer during their lifetime and about 21 percent will die from cancer

BEING ALIVE CAUSES CANCER


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I've even read that processed meat should be put in the same dangerous class of plutonium!!
I don't eat much processed meat but I still eat a lot of meat and I'm not going to quit, not going even to reduce.
While I'm writing I hope my wife will not read about it, she can be a real pain when we discuss about meat consumption!

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I've even read that processed meat should be put in the same dangerous class of plutonium!!
I don't eat much processed meat but I still eat a lot of meat and I'm not going to quit, not going even to reduce.
While I'm writing I hope my wife will not read about it, she can be a real pain when we discuss about meat consumption!

You cannot not eat meat in Italy... if you do you are wasting life.

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You cannot not eat meat in Italy... if you do you are wasting life.

Well I believe it is nothing compared to what I could eat in TX but I don't complain, as long I can continue doing

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Well I believe it is nothing compared to what I could eat in TX but I don't complain, as long I can continue doing

I'll trade you some Texas BBQ for some Italian cold cuts...

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World Health is commie... Go 'Merika.



**Side note chips or fries on a burger is awesome.

And this is my favorite burger by far:


ohhh wish to taste texas beef ... and compare it with our's Polish (one of the best in Europe ).Dream couse we cant get your's one ;/

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"My homossexual vegan liberal Christian neighbor non smoker no drinks died 6 months ago with cancer." one of the most liked comments on the cnn article

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https://mashable.com/2015/10/27/reeses-peanut-butter-cup-burger/?utm_cid=mash-com-fb-main-link

A Canadian burger chain is selling a burger stuffed with Reese's Peanut Butter Cups. They done out America'd us!


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A burger stuffed with Reese's cups makes us question who we are

A Canadian burger chain is selling a burger stuffed with Reese's Peanut Butter Cups. They done out America'd us!


I want to try that, chocolate bbq sauce is good too

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I'm on a diet again. This thread is the devil.

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I'm on a diet again. This thread is the devil.

Mike

what's your new diet generally consist of? No meat?

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what's your new diet generally consist of? No meat?

No that's not realistic. No chocolate, no chips. More soups.

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No that's not realistic. No chocolate, no chips. More soups.

Sent from my phone

I heard dark chocolate is healthy, I used to get a dark chocolate chili bar from the farmers market that came from south america.

What might be a fun snack is dark chocolate, granola, and walnuts in a mix. Then take the mix and grind it into a fine powder that is then added to some barbecue sauce and smothered all over a big fat juicy burger patty with crispy bacon and cheddar on a toasted bun. how's that sound?

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Devil, devil I say!

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Bar-b-q Sundae anyone? @Itchymoku


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Bar-b-q Sundae anyone? @Itchymoku



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Devil, devil I say!

Sent from my phone

Nope, the devil eats well to exist for so many years. I think he is on an all organic diet.

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MMMM!! meat and cheese RReally hard to go wrong with this combination! Gotta love the dead animals,MMMMMMMMMMMM


Splash of owner discern Ketchup,mustard,mayo whatever your pleasure!! Dippin Sauce, MMMMMMMMM

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But if you don't eat bacon, were you really ever alive?

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But if you don't eat bacon, were you really ever alive?

Mike

Sounds like a question for the Philosoraptor...

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For some reason i like this

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For some reason i like this

Itchy found his perfect girl...

I love Aussie's accents...

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I like cheeseburgers......

Those are homemade fries, kind of sac religious for a guy that ran China's largest French Fry plant for several years....

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For some reason i like this

I've always wondered why some people do such stupid and potential letal things. For not talking about the unethical reasons behind wasting food this way. The only tv show that get close to it and I watch is "man vs food", but risking your health to eat 24 big mac is plain stupid!!

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Red robin... @Itchymoku @TheShrike




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xiaosi View Post
I like cheeseburgers......

Those are homemade fries, kind of sac religious for a guy that ran China's largest French Fry plant for several years....

those are some nice looking fries to go with those tasty burgers!


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Did you get the spicy one?

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Did you get the spicy one?

Yeah ghost pepper tavern... It was awesome. Wife got whiskey BBQ which was awesome... We all got free refill of fries and a Togo box... Getting my money worth...

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I'm in my chalet in Switzerland for some maintenance work. The altitude here is 1800 mts and today there have been the first snow, I attach pictures of the outside and, more related with the thread, my dinner




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I'm in my chalet in Switzerland for some maintenance work. The altitude here is 1800 mts and today there have been the first snow, I attach pictures of the outside and, more related with the thread, my dinner




this is the post of the year

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Itchymoku View Post
this is the post of the year

@Big Mike, are we going to do a Best of 2015?

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My imagination tells me there's a little street somewhere in there that looks like this


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My imagination tells me there's a little street somewhere in there that looks like this

Actually is a very little town, there is only a grocery store and a sport store that is opened only during the winter.

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Actually is a very little town, there is only a grocery store and a sport store that is opened only during the winter.

Yeah, I figured. But it's always good to fantasize.

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Yeah, I figured. But it's always good to fantasize.

well that house and that place has been our dream for a while. We worked a lot on it, building an house at 1800mts is not an easy task and we have found us in situations like... friday is going to snow and we still have not the roof or we have to bring kitchen in the house(we used a tractor). People who worked there were very skeptikals we would have finished for christmas and I have been there pulling woods under the snow to speed up. At the end we did it and against all odds.

This is a picture of the town I found on google:


and these are the pictures of the house
https://goo.gl/photos/7o6nMzS9YhXiecpy6

Anyway this is a derail of a thread I like so much and I thank you for contributing the way you do and keeping me hungry about meat!!

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@Itchymoku I am afraid @Big Mike won't approve...

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Can't get a lamb burger in Medellin which is almost a deal-breaker.. This short story may be from Zondor's people?

"They're made out of meat."

"Meat?"

"Meat. They're made out of meat."

"Meat?"

"There's no doubt about it. We picked up several from different parts of the planet, took them aboard our recon vessels, and probed them all the way through. They're completely meat."

"That's impossible. What about the radio signals? The messages to the stars?"

"They use the radio waves to talk, but the signals don't come from them. The signals come from machines."
Continued on author's site... Meat

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ok guys, in December there will be my birthday, I don't say the day because I don't like greetings and defenitely I don't like my birthday as I've to answer people calls and be nice with people I barely talk during the year.
Anyway this year I asked for a special gift, I just want to eat a good sausage sandwich. You have to know that in Italy sausages are very differents as you move, so in the sud are very spicy, and the more you move to the nord they are less spicy till they are sweet!!
I'm originally form Umbria and for who don't know where it is, here are some pictures :



So I'm used to Umbria sausages that are not too spicy and not too sweet. Here in Como in the north of Italy the only that have them is Rodhouse grill :



So I asked to be taken there!!
To explain why that is a gift for me, I've to say that my wife is veg

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@Itchymoku I am afraid @Big Mike won't approve...

cheetos?

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cheetos?

Looks like fire hot cheetos...

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Looks like fire hot cheetos...

That burger looked good, until they added that. I like cheetos, but don't you dare put it under a bun on my burger!

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That burger looked good, until they added that. I like cheetos, but don't you dare put it under a bun on my burger!

Mike

I have put chips/fries on my burger, reminds me of grade school...

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problem is the melt cheese makes cheeto soggy instead of crunchy

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If you happen to be passing through Bogota (I know there are many traders south of the canal) check out The Ugly American Bar & Grill in the Zona Rosa. Its owned by a US guy and it is authentic.

I know my burgers, from ~30-40 countries over the years. Outside of the US where there are just too many to count (and my kitchen sometimes), I can think of only just few places that do a near perfect job.

Chuck steak flavour, meat ground correctly to grain so weighty but fluffy (I hope that was not an accident) and of course the bun.. I enjoyed these and I like that they don't go crazy with a score of combinations (or Cheetos)..

Ugly American Bar & Grill / Bogotá
"THE UGLY AMERICAN BURGER- Made with our blend of imported Angus beef
(250 grs), provolone cheese and caramelized onions. Served with romaine lettuce,
avocado and french fries – $35,000
FAT KID CHEESEBURGER- National Angus Beef served with cheddar cheese and
potato bun. Served with romaine lettuce, tomato, pickles and french fries – $27,000"

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If you happen to be passing through Bogota (I know there are many traders south of the canal) check out The Ugly American Bar & Grill in the Zona Rosa. Its owned by a US guy and it is authentic.

I know my burgers, from ~30-40 countries over the years. Outside of the US where there are just too many to count (and my kitchen sometimes), I can think of only just few places that do a near perfect job.

Chuck steak flavour, meat ground correctly to grain so weighty but fluffy (I hope that was not an accident) and of course the bun.. I enjoyed these and I like that they don't go crazy with a score of combinations (or Cheetos)..

Ugly American Bar & Grill / Bogotá
"THE UGLY AMERICAN BURGER- Made with our blend of imported Angus beef
(250 grs), provolone cheese and caramelized onions. Served with romaine lettuce,
avocado and french fries – $35,000
FAT KID CHEESEBURGER- National Angus Beef served with cheddar cheese and
potato bun. Served with romaine lettuce, tomato, pickles and french fries – $27,000"

$10 USD btw for those who are freaking out

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mmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmMmmmmmmmmMMMMMMMMMMMMMMMMMMMMMMMMMMMMMmmmmmmmmmmmmmmmmmm

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@Big Mike @Itchymoku


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I present to you the Buttery Jack. @TheShrike @Itchymoku @srgtroy


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I present to you the Buttery Jack. @TheShrike @Itchymoku @srgtroy



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I present to you the Buttery Jack. @TheShrike @Itchymoku @srgtroy


You are evil.

Day 3 of water fast for me and I see this picture.

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You are evil.

Day 3 of water fast for me and I see this picture.

Mike

It is the standard diet for Boys of Company 2.

Luckily for you, you are strong willed.

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all the essential food groups are represented here: pork shoulder, potato dumplings, and beer. The crispy pork skin is good for the soul!

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all the essential food groups are represented here: pork shoulder, potato dumplings, and beer. The crispy pork skin is good for the soul!
Attachment 199499

After watching this picture, If I now go home and find out, as it is very likely, my wife has cooked some fish or some vegetables I will be very sorry! But hey...that's what the ham I have in the office fridge is for

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and she just called to know when I would have been home.....so the menu is: chicken breast with salad

she also said....you are happy right? Chicken is meat!! ...Who does explain her chicken is not meat and chicken breast is not chicken?
my answer was just.....sure, thank you!!

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and she just called to know when I would have been home.....so the menu is: chicken breast with salad

she also said....you are happy right? Chicken is meat!! ...Who does explain her chicken is not meat and chicken breast is not chicken?
my answer was just.....sure, thank you!!

I feel for you my friend..my wife is vegetarian, which makes me a vegetarian most of the week, but she accepts my meat side ...here are some images to tide you over the chicken breast and veggies.




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steak onion and pepper Stromboli, chicken parm pizza

old school italian place I've been going to since i was a kid, same people have been working there too

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what kinda pizza is that? it looks good

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Tonight's dinner celebration...


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what kinda pizza is that? it looks good

"chicken parm pizza"

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It the best possible way, I want to just say fuck all y'all. Day 9 of water fast here...

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It the best possible way, I want to just say fuck all y'all. Day 9 of water fast here...

Sent from my phone

What will be tougher... avoiding food photos or Star Wars spoilers next week...

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It the best possible way, I want to just say fuck all y'all. Day 9 of water fast here...

Sent from my phone

Anytime I don't eat for a day or more, I get sores in the roof of my mouth which are very painful when i start to eat something again. Do you experience this Mike?

This has happened to me many times for whatever reason I don't eat for more than like 18-24 hours. I've never figured out why they occur when I break the fast and start eating, maybe it has something to do with salivation glands. I couldn't imagine how painful they'd be if i fasted for a week and then ate.

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What were be tougher... avoiding food photos or Star Wars spoilers next week...

Well there is a chrome extension to prevent spoilers. No such luck for food

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It the best possible way, I want to just say fuck all y'all. Day 9 of water fast here...

Sent from my phone

Mike, when will you go off your water fast? Have you gotten any signs of true hunger yet?

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What were be tougher... avoiding food photos or Star Wars spoilers next week...

Well there is a chrome extension to prevent spoilers. No such luck for food

Sent from my phone

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What were be tougher... avoiding food photos or Star Wars spoilers next week...

Well there is a chrome extension to prevent spoilers. No such luck for food

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Anytime I don't eat for a day or more, I get sores in the roof of my mouth which are very painful when i start to eat something again. Do you experience this Mike?

This has happened to me many times for whatever reason I don't eat for more than like 18-24 hours. I've never figured out why they occur when I break the fast and start eating, maybe it has something to do with salivation glands. I couldn't imagine how painful they'd be if i fasted for a week and then ate.

Never had anything like that

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Mike, when will you go off your water fast? Have you gotten any signs of true hunger yet?

Let's keep fast questions to my main life thread please

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Anyone tried this? I have made the same with oyster and truffle sauce years ago after first tasting it in a Michelin restaurant.. I remember the agar was an interesting texture and definitely preserved the flavor very well. I mixed it in a very large syringe in hot water rather than boil in pan as they show but just not to damage the truffle

Scratching my head if worth trying for good old ketchup and mustard. Could be sacrilege... maybe garlic spheres in ordinary sauce or mayo and dill globules?


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Itchymoku View Post
Anytime I don't eat for a day or more, I get sores in the roof of my mouth which are very painful when i start to eat something again. Do you experience this Mike?

This has happened to me many times for whatever reason I don't eat for more than like 18-24 hours. I've never figured out why they occur when I break the fast and start eating, maybe it has something to do with salivation glands. I couldn't imagine how painful they'd be if i fasted for a week and then ate.

Dude, that's just from all the Doritos you ate the night before fasting. Munchies can be painful

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@Itchymoku what you described is classic for canker sores (caused by vitamin deficiency). I used to volunteer at a cancer (not to be confused with canker hospice in Asia seen this several times. Don't worry, cancer is not required for them though be wary of excessive Doritos dust, "the orange lung"

Try taking Centrum or other good multivitamins for a week before fasting and continue taking them during the fast. Worst that will happen is the multi-vitamins will suppress your appetite, assisting the diet.

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Let's keep fast questions to my main life thread please

Sent from my phone

Have a link for that thread? Unless it is Elite, then I won't be able to read it.

I'm an experienced faster and love to discuss it and physiological/spiritual effects. Longest 32 days with just water, then 8 days with juice to complete a 40 day fast. Been 28 days just water; 3 weeks a few times; many few days up to two week water only fasts.

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Itchymoku View Post
Anytime I don't eat for a day or more, I get sores in the roof of my mouth which are very painful when i start to eat something again. Do you experience this Mike?

This has happened to me many times for whatever reason I don't eat for more than like 18-24 hours. I've never figured out why they occur when I break the fast and start eating, maybe it has something to do with salivation glands. I couldn't imagine how painful they'd be if i fasted for a week and then ate.

I've fasted a lot over the years and I've never had anything like that happen that I can remember. Not sure what would cause that, unless when you go that long without eating you start to detox and that's how it manifests in your body. In that case going maybe several days could cleanse that out of you.

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Itchymoku View Post
Anytime I don't eat for a day or more, I get sores in the roof of my mouth which are very painful when i start to eat something again. Do you experience this Mike?

This has happened to me many times for whatever reason I don't eat for more than like 18-24 hours. I've never figured out why they occur when I break the fast and start eating, maybe it has something to do with salivation glands. I couldn't imagine how painful they'd be if i fasted for a week and then ate.

Dude! WTF you eating???

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@Itchymoku what you described is classic for canker sores (caused by vitamin deficiency). I used to volunteer at a cancer (not to be confused with canker hospice in Asia seen this several times. Don't worry, cancer is not required for them though be wary of excessive Doritos dust, "the orange lung"

Try taking Centrum or other good multivitamins for a week before fasting and continue taking them during the fast. Worst that will happen is the multi-vitamins will suppress your appetite, assisting the diet.

nah, i've had canker sores when i was younger, the sores im talking about are directly during when i eat for the first couple times after a fast and typically they go away within 10-20 minutes after I eat. I have a pretty strange body. For instance I've never gotten the flu or cold that I can ever remember and only gotten strep throat about a half dozen times in my life.

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Itchymoku View Post
Attachment 199600

Attachment 199601

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steak onion and pepper Stromboli, chicken parm pizza

old school italian place I've been going to since i was a kid, same people have been working there too

@Itchymoku, cheesesteak Stromboli makes me home sick & hungry! Old school italian places are the best, have you ever been to Dalessandro's Steaks and Hoagies for cheesesteaks? The philly area is the only place you can find a real cheesesteak.

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Devil Man View Post
Dude! WTF you eating???

Ladyboys.

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Anyone tried this? I have made the same with oyster and truffle sauce years ago after first tasting it in a Michelin restaurant.. I remember the agar was an interesting texture and definitely preserved the flavor very well. I mixed it in a very large syringe in hot water rather than boil in pan as they show but just not to damage the truffle

Scratching my head if worth trying for good old ketchup and mustard. Could be sacrilege... maybe garlic spheres in ordinary sauce or mayo and dill globules?


That looks very interesting...

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tturner86 View Post
That looks very interesting...

Yes My girlfriend saw one of their other videos and is hunting agar to make "fruit spaghetti". She is getting enthusiastic to try new stuff as I have been giving her cooking lessons. Colombians are very primitive cooks (or at least in this region), its arepa, more arepa and when you can't take it any more.. arepa. They also burn meat with no seasoning and don't know what gravy is...

I'll make ketchup & mint Christmas trees for my friend's kids if she find the stuff in Medellin. I've promised them my famous lamb burgers as lamb is rare in this part of the country.

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Rory View Post
Yes My girlfriend saw one of their other videos and is hunting agar to make "fruit spaghetti". She is getting enthusiastic to try new stuff as I have been giving her cooking lessons. Colombians are very primitive cooks (or at least in this region), its arepa, more arepa and when you can't take it any more.. arepa. They also burn meat with no seasoning and don't know what gravy is...

I'll make ketchup & mint Christmas trees for my friend's kids if she find the stuff in Medellin. I've promised them my famous lamb burgers as lamb is rare in this part of the country.

@Rory,

Lamb burgers & home made Ketchup sound good. Care to share the recipes?

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@Rory,

Lamb burgers & home made Ketchup sound good. Care to share the recipes?

For my "famous lamb burgers"

1. I use scraps of very fatty lamb (as most of the flavour comes from the fat) and slow roast for 4-5 hours sealed in foil. I used to do this with a cast iron pot on a gas ring set on bare minimum (as its a lot of wasted energy in an oven for a small thing). The sealed parcel of lamb and foil raised on a tray inside the pot so it does not burn.

Basically your making the caramelised burnt super-lamby bits on the end of a lamb roast. Yum.. It may be possible/easier to slow fry instead like making crunchy bacon - low and slow..

Smash it all together in a mortar and pestle until you have a blackish brown near paste of fat and burnt meat. Taste of course, if its badly burned its junk.

2. Get LEAN lamb steak filet and using a small sharp knife open it like a pork steak so its as wide & thin as possible. A sheet of meat. Alternatively put lean mince on a greased baking parchment sheet & roll it flat.

3. Spread the crunchy lamb / part paste as evenly as possible (quite thin) and carefully roll it. I have mixed it with breadcrumbs a couple of times if it was too liquid.

Put crosses of thin metal skewers or cocktail sticks (if you don't burn them), through each slice to hold it together. Cut the roll so its like a strudel or cinnamon roll? each slice about an inch thick with a spiral of super flavor in the middle.

See this for the general idea: Rolled Breast of Lamb Recipe - Great British Chefs (or just cook this instead haha)

Pan fry each 'burger' carefully in sunflower oil, real butter or other, not veg oil as it has a strong flavor. If the lamb filet is good, medium-rare is ideal.

After that overly elaborate stage its down to dressing.
Rosemary yogurt, maybe fresh mint, fresh ketchup (another recipe) or super thinly sliced mature cheddar etc?

As a variation I did not use the lamb meat paste and used some fat with garlic. Its all about the texture when you bite in.

Really good with cider

Rory

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Rory View Post
For my "famous lamb burgers"

1. I use scraps of very fatty lamb (as most of the flavour comes from the fat) and slow roast for 4-5 hours sealed in foil. I used to do this with a cast iron pot on a gas ring set on bare minimum (as its a lot of wasted energy in an oven for a small thing). The sealed parcel of lamb and foil raised on a tray inside the pot so it does not burn.

Basically your making the caramelised burnt super-lamby bits on the end of a lamb roast. Yum.. It may be possible/easier to slow fry instead like making crunchy bacon - low and slow..

Smash it all together in a mortar and pestle until you have a blackish brown near paste of fat and burnt meat. Taste of course, if its badly burned its junk.

2. Get LEAN lamb steak filet and using a small sharp knife open it like a pork steak so its as wide & thin as possible. A sheet of meat. Alternatively put lean mince on a greased baking parchment sheet & roll it flat.

3. Spread the crunchy lamb / part paste as evenly as possible (quite thin) and carefully roll it. I have mixed it with breadcrumbs a couple of times if it was too liquid.

Put crosses of thin metal skewers or cocktail sticks (if you don't burn them), through each slice to hold it together. Cut the roll so its like a strudel or cinnamon roll? each slice about an inch thick with a spiral of super flavor in the middle.

See this for the general idea: Rolled Breast of Lamb Recipe - Great British Chefs (or just cook this instead haha)

Pan fry each 'burger' carefully in sunflower oil, real butter or other, not veg oil as it has a strong flavor. If the lamb filet is good, medium-rare is ideal.

After that overly elaborate stage its down to dressing.
Rosemary yogurt, maybe fresh mint, fresh ketchup (another recipe) or super thinly sliced mature cheddar etc?

As a variation I did not use the lamb meat paste and used some fat with garlic. Its all about the texture when you bite in.

Really good with cider

Rory

the deliciousness factor is off the charts!

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Rory View Post
For my "famous lamb burgers"

1. I use scraps of very fatty lamb (as most of the flavour comes from the fat) and slow roast for 4-5 hours sealed in foil. I used to do this with a cast iron pot on a gas ring set on bare minimum (as its a lot of wasted energy in an oven for a small thing). The sealed parcel of lamb and foil raised on a tray inside the pot so it does not burn.

Basically your making the caramelised burnt super-lamby bits on the end of a lamb roast. Yum.. It may be possible/easier to slow fry instead like making crunchy bacon - low and slow..

Smash it all together in a mortar and pestle until you have a blackish brown near paste of fat and burnt meat. Taste of course, if its badly burned its junk.

2. Get LEAN lamb steak filet and using a small sharp knife open it like a pork steak so its as wide & thin as possible. A sheet of meat. Alternatively put lean mince on a greased baking parchment sheet & roll it flat.

3. Spread the crunchy lamb / part paste as evenly as possible (quite thin) and carefully roll it. I have mixed it with breadcrumbs a couple of times if it was too liquid.

Put crosses of thin metal skewers or cocktail sticks (if you don't burn them), through each slice to hold it together. Cut the roll so its like a strudel or cinnamon roll? each slice about an inch thick with a spiral of super flavor in the middle.

See this for the general idea: Rolled Breast of Lamb Recipe - Great British Chefs (or just cook this instead haha)

Pan fry each 'burger' carefully in sunflower oil, real butter or other, not veg oil as it has a strong flavor. If the lamb filet is good, medium-rare is ideal.

After that overly elaborate stage its down to dressing.
Rosemary yogurt, maybe fresh mint, fresh ketchup (another recipe) or super thinly sliced mature cheddar etc?

As a variation I did not use the lamb meat paste and used some fat with garlic. Its all about the texture when you bite in.

Really good with cider

Rory

Thanks for the recipe! It sounds even more delicious!

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Rory View Post
For my "famous lamb burgers"

1. I use scraps of very fatty lamb (as most of the flavour comes from the fat) and slow roast for 4-5 hours sealed in foil. I used to do this with a cast iron pot on a gas ring set on bare minimum (as its a lot of wasted energy in an oven for a small thing). The sealed parcel of lamb and foil raised on a tray inside the pot so it does not burn.

Basically your making the caramelised burnt super-lamby bits on the end of a lamb roast. Yum.. It may be possible/easier to slow fry instead like making crunchy bacon - low and slow..

Smash it all together in a mortar and pestle until you have a blackish brown near paste of fat and burnt meat. Taste of course, if its badly burned its junk.

2. Get LEAN lamb steak filet and using a small sharp knife open it like a pork steak so its as wide & thin as possible. A sheet of meat. Alternatively put lean mince on a greased baking parchment sheet & roll it flat.

3. Spread the crunchy lamb / part paste as evenly as possible (quite thin) and carefully roll it. I have mixed it with breadcrumbs a couple of times if it was too liquid.

Put crosses of thin metal skewers or cocktail sticks (if you don't burn them), through each slice to hold it together. Cut the roll so its like a strudel or cinnamon roll? each slice about an inch thick with a spiral of super flavor in the middle.

See this for the general idea: Rolled Breast of Lamb Recipe - Great British Chefs (or just cook this instead haha)

Pan fry each 'burger' carefully in sunflower oil, real butter or other, not veg oil as it has a strong flavor. If the lamb filet is good, medium-rare is ideal.

After that overly elaborate stage its down to dressing.
Rosemary yogurt, maybe fresh mint, fresh ketchup (another recipe) or super thinly sliced mature cheddar etc?

As a variation I did not use the lamb meat paste and used some fat with garlic. Its all about the texture when you bite in.

Really good with cider

Rory

:tearsineyes: I knew this thread would yield good stuff!

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the deliciousness factor is off the charts!


tturner86 View Post
:tearsineyes: I knew this thread would yield good stuff!

Thanks guys, once you start to roll burgers the possibilities are nearly endless though a very non-stick pan is needed or individual foil under them the grill as they are delicate. Works with beef, pulled pork/crunchy bacon in pork steak, Turdurken burger etc or just leave spaces for nice cheese, shiitake mushrooms, pickle, sauces etc. in the spiral. Mixing fresh chopped dill in mayo is great for kids as it gives a refined but somewhat familiar McD/BK sauce flavor for them.

I find a digital meat thermometer with a long heat proof cable (and good temperature range) indispensable as you can just put it in without having to keep checking. For me about 130-140C is ideal for slow roasting or slow frying for crunchy bits.

Lamb is my favorite though

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I love moussaka and burgers... so this should be amazing.


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Foodwishes is awesome, I've made a lot of recipes off that channel.

Make sure you get a good eggplant when you go shopping. Look and the bottom and look for a dot instead of a slit, those supposedly have less seeds and taste better.

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