A pretty awesome storm passed by a few hours ago. Despite having to shut off my machine in fear of getting a power surge, thanks to a surprise lighting bolt striking rather close while it was still light out, watching the storm close in and tracking when it would precisely strike was pretty neat.
It was pretty awesome seeing the ocean go from the brownish-green it takes at times to a jade green color (in all sorts of shades), and slowly darken as this menacing storm looms overhead. The sunset later on was rather pretty as well. I love the aftermath of large storms.
And I also made myself a rather awesome burger. Not often I actually take my time to eat something. The aftertaste is rather memorable as well. It's a shame I can't really mass-produce them for a bunch of people. It takes too long to get it all done right.
A1 steak sauce, Worcestershire sauce, garlic powder, hot sauce, seasoned salt, soy sauce. And that's just the starter mix.
After thoroughly mixing a small dish's worth (about as thick as a drop of water on the dish, but lining the entire surface), mix as much as the meat can absorb, shpereize it and leave it to set in for a couple minutes. Once the pan is heated (I advise starting at a low heat) toss in some onion into the pan and before tossing the patty into the pan, soak up the remainder of the sauce mix in the plate and toss it into the pan. Slowly increase to medium heat. Before flipping, put a cluster of garlic powder on the center of the burger as the heat increases, the steam will harden the garlic in place. Flip. Just before the burger is ready to take out, if you intend to have cheese with it, put a few drops of Worcestershire and a bit of garlic powder on top and then place the cheese (I used monterrey jack cheese in this case) on top. I decided to flash steam the cheese to melt. (Simple, just flick some water into the still-hot pan and cover fast.) After the cheese has melted, enjoy.
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Topic: [MILK] There were 12 eggs here what did you do with them? (Happy thread?!) (Read 15867849 times)