Just a burger. Ground chuck patty topped with a slice of (American
style) Swiss cheese on a buttered toasted white hamburger bun. Not
photo worthy.

I cooked the burger in a little cast iron skillet which is the perfect
size for only one hamburger. Oh, I also had some potato chips. Tasty
and filling.

When storing and freezing freshly ground beef I use an old Tupperware
hamburger press and containers my mother gave me when I was in my 20's.
I think she bought a set for my brothers, too. Looks like this:

http://tinyurl.com/y9wu5t7v

Nice juicy burger. I only needed to thaw one. The rest are stashed in
the freezer for the next time I want a burger.

Jill

On 9/30/2017 6:52 PM, Sqwertz wrote:
> Screw those
> splatter screens

Steve Wertz - unrepentant woman stalker and total head case begging poor
Omelet to shoot him with a sniper rifle in austin.food:

-----------------------------------------------------------------------------------
ost
>
3/18/2011 3:49 PM
Microsoft Internet News 4.70.1162
readnews.com - News for Geeks and ISPs
fa35d278.newsreader.readnews.com


Sorry I don't fit either of your Ideal Psycho Pal Profiles.

-sw
---------------------------------------------------------------------------------------

I'd prefer you use a sniper rifle on me from a few hundred yards away.
There you go - a reason for you to buy yet another gun and ammo.

----------------------------------------------------------------------------------------

https://www.centraltexasfoodbank.org...ntation-057jpg

Hide the Ho Ho's!!!

On Saturday, September 30, 2017 at 6:49:05 PM UTC-5, Jill McQuown wrote:
>
> Just a burger. Ground chuck patty topped with a slice of (American
> style) Swiss cheese on a buttered toasted white hamburger bun. Not
> photo worthy.
>
> Jill
>
>
Sounds quite tasty to me as I love a good burger. Dinner here was
a package of TGI Friday's potato skins. I thought I had some sour
cream but it had gone around the bend so it was flushed down the
drain. That will be on this week's shopping list.

Anyway, I dusted the top of each half with fresh ground pepper and
washed everything down with milk. The milk really hit the spot
but I think it also filled me up faster. There's 3 potato halves
that will be lunch Sunday.

"jmcquown" > wrote in message
news
> Just a burger. Ground chuck patty topped with a slice of (American style)
> Swiss cheese on a buttered toasted white hamburger bun. Not photo worthy.
>
> I cooked the burger in a little cast iron skillet which is the perfect
> size for only one hamburger. Oh, I also had some potato chips. Tasty and
> filling.
>
> When storing and freezing freshly ground beef I use an old Tupperware
> hamburger press and containers my mother gave me when I was in my 20's. I
> think she bought a set for my brothers, too. Looks like this:
>
> http://tinyurl.com/y9wu5t7v
>
> Nice juicy burger. I only needed to thaw one. The rest are stashed in
> the freezer for the next time I want a burger.
>
> Jill

We were going to have leftover pot roast and veggies but someone ate all the
meat out of it. So... I used the single shish kebab, quickly cooked the meat
in microwave until no longer pink, then cut it all up along with two stalks
of celery. Added this to a bottle of V8 and the remaining bone broth. When
the veggies were cooked, added the veggies and gravy from the roast, more
pepper and Italian seasonings.

Made toasted sandwiches on sourdough with asst. cheeses, peppers, onions and
tomato. Left the tomato off of one sandwich as one person has OAS to
tomatoes unless well cooked.

Also Dutch apple pie which I didn't eat.

On 9/30/2017 6:48 PM, jmcquown wrote:
> Just a burger.Â* Ground chuck patty topped with a slice of (American
> style) Swiss cheese on a buttered toasted white hamburger bun.Â* Not
> photo worthy.
>
> I cooked the burger in a little cast iron skillet which is the perfect
> size for only one hamburger.Â* Oh, I also had some potato chips.Â* Tasty
> and filling.
>
> When storing and freezing freshly ground beef I use an old Tupperware
> hamburger press and containers my mother gave me when I was in my 20's.
> I think she bought a set for my brothers, too.Â* Looks like this:
>
> http://tinyurl.com/y9wu5t7v
>
> Nice juicy burger.Â* I only needed to thaw one.Â* The rest are stashed in
> the freezer for the next time I want a burger.
>
> Jill

I had this same set at one time (also a gift from my parents). It came
in handy one time when I invited a number of people for a cook-out.
That was years ago, and I don't have any idea where it is now.

MaryL

MaryL wrote:
>
> jmcquown wrote:
> > When storing and freezing freshly ground beef I use an old Tupperware
> > hamburger press and containers my mother gave me when I was in my 20's.
> > I think she bought a set for my brothers, too. Looks like this:
> >
> > http://tinyurl.com/y9wu5t7v

> I had this same set at one time (also a gift from my parents). It came
> in handy one time when I invited a number of people for a cook-out.
> That was years ago, and I don't have any idea where it is now.

That would be especially good for cook-outs to make burgers all
the same size. I just shape them by hand but I do wish I had one
of those. I would use it. I do have a bag under counter with
many old cookie cutters, I suppose I could use them for hamburger
patties. Various shaped hamburgers for your guests amusement.
heheh

I do still have (and use) old tupperware from the early 1980's.
It's good, long lasting stuff. Do they still sell Tupperware? I
haven't looked. If so, I suppose all is sold online now or do
people still host those Tupperware parties? The parties are where
all mine came from.

On Sun, 01 Oct 2017 07:16:04 -0400, Gary > wrote:

>MaryL wrote:
>>
>> jmcquown wrote:
>> > When storing and freezing freshly ground beef I use an old Tupperware
>> > hamburger press and containers my mother gave me when I was in my 20's.
>> > I think she bought a set for my brothers, too. Looks like this:
>> >
>> > http://tinyurl.com/y9wu5t7v
>
>> I had this same set at one time (also a gift from my parents). It came
>> in handy one time when I invited a number of people for a cook-out.
>> That was years ago, and I don't have any idea where it is now.
>
>That would be especially good for cook-outs to make burgers all
>the same size. I just shape them by hand but I do wish I had one
>of those. I would use it. I do have a bag under counter with
>many old cookie cutters, I suppose I could use them for hamburger
>patties. Various shaped hamburgers for your guests amusement.
>heheh
>
>I do still have (and use) old tupperware from the early 1980's.
>It's good, long lasting stuff. Do they still sell Tupperware? I
>haven't looked. If so, I suppose all is sold online now or do
>people still host those Tupperware parties? The parties are where
>all mine came from.

You can easily buy a hamburger press, they are available in the
kitchen section of any supermarket here. Not made by Tupperware but I
think even Oxo makes one.

wrote:
>
> You can easily buy a hamburger press, they are available in the
> kitchen section of any supermarket here. Not made by Tupperware but I
> think even Oxo makes one.

Thank you for that, L. I'm going to the grocery store tomorrow
morning and I'll check them out. I do plan to buy ground beast
(family paks on sale for 2.99) to make a nice batch of "dinner
nachos" and will have some left to make burgers to use later,

On 9/30/2017 8:52 PM, Sqwertz wrote:
> On Sat, 30 Sep 2017 19:48:37 -0400, jmcquown wrote:
>
>> Just a burger. Ground chuck patty topped with a slice of (American
>> style) Swiss cheese on a buttered toasted white hamburger bun. Not
>> photo worthy.
>>
>> I cooked the burger in a little cast iron skillet which is the perfect
>> size for only one hamburger. Oh, I also had some potato chips. Tasty
>> and filling.
>>
>> When storing and freezing freshly ground beef I use an old Tupperware
>> hamburger press and containers my mother gave me when I was in my 20's.
>> I think she bought a set for my brothers, too. Looks like this:
>>
>> http://tinyurl.com/y9wu5t7v
>>
>> Nice juicy burger. I only needed to thaw one. The rest are stashed in
>> the freezer for the next time I want a burger.
>
> They're using the sleeve for the press upside down in that picture
> (duh). The sleeve is supposed to fit fully down into the storage
> containers - lip of sleeve towards the top - before you press the
> burger into the container. So the meat doesn't squish all the way to
> the sides of the container.
>
I didn't even notice, just wanted to find a pic of something similar.

> These were what I had. And they show the plunger in the sleeve in the
> proper orientation.
>
> https://www.terapeak.com/worth/22-pi.../221863545154/
>
That's what I have, but my set isn't that large. Mine stores up to 8
burgers.

> Helpful Tip: To keep hamburger patties from splattering grease on the
> stove, use your flat bottomed wok with high sides. Screw those
> splatter screens which are a PITA to clean.
>
> -sw
>
Good info for people who have woks.

Jill

On 9/30/2017 10:05 PM, wrote:
> On Saturday, September 30, 2017 at 6:49:05 PM UTC-5, Jill McQuown wrote:
>>
>> Just a burger. Ground chuck patty topped with a slice of (American
>> style) Swiss cheese on a buttered toasted white hamburger bun. Not
>> photo worthy.
>>
>> Jill
>>
>>
> Sounds quite tasty to me as I love a good burger. Dinner here was
> a package of TGI Friday's potato skins. I thought I had some sour
> cream but it had gone around the bend so it was flushed down the
> drain. That will be on this week's shopping list.
>
> Anyway, I dusted the top of each half with fresh ground pepper and
> washed everything down with milk. The milk really hit the spot
> but I think it also filled me up faster. There's 3 potato halves
> that will be lunch Sunday.
>
I've never tried those potato skins (outside of an actual TGI Friday's
restaurant a long time ago). I'll have to look for them in the freezer
case. (I'd have had a glass of milk, too.)

Jill

Dinner last night for me was one boneless chicken breast, breaded
and fried and turned into a nice chicken sandwich on a bun. Just
a white bread bun with mayo - nothing fancy.

My side was new though. I bought some crackers yesterday
morning....old ones that I used to like but haven't had in
probably 30 years or so. Remember these? Nabisco "Vegetable
Thins." yum

I bought a box to use as a cracker/vehicle for my "goat cheese"
that I bought last week and still hadn't tried. Never ever had
goat cheese in my entire life until last night. YUM

The soft goat cheese was mild but very tasty. I went back later
and made another batch of the crackers with cheese.

I can understand now why Anne Burrell beat Bobby Flay in a
cheesecake cookoff. She added some degree of goat cheese to the
cream cheese and the 3 judges liked that bit of taste difference.

jmcquown wrote:
>
> Sqwertz wrote:
> > Helpful Tip: To keep hamburger patties from splattering grease on the
> > stove, use your flat bottomed wok with high sides. Screw those
> > splatter screens which are a PITA to clean.
> >
> > -sw
> >
> Good info for people who have woks.

I don't have a flat bottom wok but the high sides issue is a good
one. I suppose I could still cook 2 burgers in my round bottom
wok, one at a time..

Normally though, I cook 2 burgers at a time in large frying pan
but not on high heat. That keeps the splattering to a minimum.

I always cook 2 burgers. Half the time, I'll eat both right away.
Other times, I'll put one in a tupperware bowl with lid to eat
later that night or the next day - just heat it up in the
microwave.

On Sunday, October 1, 2017 at 8:35:48 AM UTC-5, Jill McQuown wrote:
>
> I've never tried those potato skins (outside of an actual TGI Friday's
> restaurant a long time ago). I'll have to look for them in the freezer
> case. (I'd have had a glass of milk, too.)
>
> Jill
>
>
I had the leftovers today for lunch. About two minutes in the microwave
at 60% power and I was ready to chow down. This time I had coffee with
them but the milk was tastier.

On Sunday, October 1, 2017 at 11:06:15 AM UTC-5, Gary wrote:
>
> I always cook 2 burgers. Half the time, I'll eat both right away.
> Other times, I'll put one in a tupperware bowl with lid to eat
> later that night or the next day - just heat it up in the
> microwave.
>
>
When I fire up the Weber I always cook several different things
such as 3 or 4 burgers, at least one chicken breast, maybe a
pork chop or two, Italian sausages, etc. Throughout the week
if I want a burger or pork chop or whatever I'll pull one out of
the 'fridge and pop in in the microwave for a couple of minutes
on 60% or less power. It heats the meat through without cooking
it and turning tough or rubbery. Convenient to have something
cooked and ready to eat after a brief heating.

On Sun, 1 Oct 2017 15:40:45 -0500, Sqwertz >
wrote:

>On Sun, 01 Oct 2017 12:06:35 -0400, Gary wrote:
>
>> jmcquown wrote:
>>>
>>> Sqwertz wrote:
>>>> Helpful Tip: To keep hamburger patties from splattering grease on the
>>>> stove, use your flat bottomed wok with high sides. Screw those
>>>> splatter screens which are a PITA to clean.
>>>>
>>> Good info for people who have woks.
>>
>> I don't have a flat bottom wok but the high sides issue is a good
>> one. I suppose I could still cook 2 burgers in my round bottom
>> wok, one at a time..
>>
>> Normally though, I cook 2 burgers at a time in large frying pan
>> but not on high heat. That keeps the splattering to a minimum.
>
>Burgers should be cooked on fairly high heat so they get a char on
>them without overcooking the inside.
>
>-sw

I don't like char or crispy on the outside of my burger. I don't like
the taste or the mouth feel. I crank the grill up on all burners for
15 minutes and let the grill get screamin' hot. When I put the
burgers on the grill I turn the burners as low as they go. When the
meat hits the grill I hear that nice zzzzzzsizzle. I get wonderful
grill marks this way and never get the acrid taste of char. The meat
cooks fast in the residual heat but remains juicy.
Janet US

On 10/1/2017 2:40 PM, Sqwertz wrote:
> overcooking the inside.

Steve Wertz - unrepentant woman stalker and total head case begging poor
Omelet to shoot him with a sniper rifle in austin.food:

-----------------------------------------------------------------------------------
ost
>
3/18/2011 3:49 PM
Microsoft Internet News 4.70.1162
readnews.com - News for Geeks and ISPs
fa35d278.newsreader.readnews.com


Sorry I don't fit either of your Ideal Psycho Pal Profiles.

-sw
---------------------------------------------------------------------------------------

I'd prefer you use a sniper rifle on me from a few hundred yards away.
There you go - a reason for you to buy yet another gun and ammo.

----------------------------------------------------------------------------------------

https://www.centraltexasfoodbank.org...ntation-057jpg

Hide the Ho Ho's!!!

"U.S. Janet B." > wrote in message
...

> I don't like char or crispy on the outside of my burger. I don't like
> the taste or the mouth feel. I crank the grill up on all burners for
> 15 minutes and let the grill get screamin' hot. When I put the
> burgers on the grill I turn the burners as low as they go. When the
> meat hits the grill I hear that nice zzzzzzsizzle. I get wonderful
> grill marks this way and never get the acrid taste of char. The meat
> cooks fast in the residual heat but remains juicy.
> Janet US


I'm with you, I don't like the char or crispy either, same goes for meat
loaf.

Cheri

On Sunday, October 1, 2017 at 5:34:03 PM UTC-5, Cheri wrote:
>
> "U.S. Janet B." > wrote in message
> ...
>
> > I don't like char or crispy on the outside of my burger. I don't like
> > the taste or the mouth feel.
> > Janet US
>
> I'm with you, I don't like the char or crispy either, same goes for meat
> loaf.
>
> Cheri
>
>
I agree with both of you.

On 10/1/2017 7:16 AM, Gary wrote:
> MaryL wrote:
>>
>> jmcquown wrote:
>>> When storing and freezing freshly ground beef I use an old Tupperware
>>> hamburger press and containers my mother gave me when I was in my 20's.
>>> I think she bought a set for my brothers, too. Looks like this:
>>>
>>> http://tinyurl.com/y9wu5t7v
>
>> I had this same set at one time (also a gift from my parents). It came
>> in handy one time when I invited a number of people for a cook-out.
>> That was years ago, and I don't have any idea where it is now.
>
> That would be especially good for cook-outs to make burgers all
> the same size. I just shape them by hand but I do wish I had one
> of those. I would use it.

I guess you can still find them online, probably on Amazon. I like them
because I can press a bunch of burgers at once then store them stacked
in the freezer. Remove and cook only one at a time or as many as you wish.

> I do have a bag under counter with
> many old cookie cutters, I suppose I could use them for hamburger
> patties. Various shaped hamburgers for your guests amusement.
> heheh
>
The cookie cutters my mom had (I guess she gave them away when they
moved here) would not have worked for hamburgers. I suppose they could
have been used for making whimsicle imprints on the burgers, though.

Jill

On 10/1/2017 8:37 PM, Sqwertz wrote:
> On Sun, 01 Oct 2017 15:17:41 -0600, U.S. Janet B. wrote:
>
>> On Sun, 1 Oct 2017 15:40:45 -0500, Sqwertz >
>> wrote:
>>
>>> On Sun, 01 Oct 2017 12:06:35 -0400, Gary wrote:
>>>
>>>> jmcquown wrote:
>>>>>
>>>>> Sqwertz wrote:
>>>>>> Helpful Tip: To keep hamburger patties from splattering grease on the
>>>>>> stove, use your flat bottomed wok with high sides. Screw those
>>>>>> splatter screens which are a PITA to clean.
>>>>>>
>>>>> Good info for people who have woks.
>>>>
>>>> I don't have a flat bottom wok but the high sides issue is a good
>>>> one. I suppose I could still cook 2 burgers in my round bottom
>>>> wok, one at a time..
>>>>
>>>> Normally though, I cook 2 burgers at a time in large frying pan
>>>> but not on high heat. That keeps the splattering to a minimum.
>>>
>>> Burgers should be cooked on fairly high heat so they get a char on
>>> them without overcooking the inside.
>>
>> I don't like char or crispy on the outside of my burger. I don't like
>> the taste or the mouth feel. I crank the grill up on all burners for
>> 15 minutes and let the grill get screamin' hot. When I put the
>> burgers on the grill I turn the burners as low as they go. When the
>> meat hits the grill I hear that nice zzzzzzsizzle. I get wonderful
>> grill marks this way and never get the acrid taste of char. The meat
>> cooks fast in the residual heat but remains juicy.
>
> Yeah, the char from a fired grill is a different kind char from that
> of a flat pan on the stove. The grill can give an acrid taste, but
> that doesn't happen in a hot pan. You get more of a brown crust in a
> pan rather than the black burnt meat from the grill.
>
> -sw
>
I don't often grill hamburgers but I have grilled enough meat to know
this: keep fatty meats off the really hot side of the grill. Flames and
flare-ups from drippings create that acrid char.

Jill

On 10/1/2017 6:37 PM, Sqwertz wrote:
> black burnt meat from the grill.

Steve Wertz - unrepentant woman stalker and total head case begging poor
Omelet to shoot him with a sniper rifle in austin.food:

-----------------------------------------------------------------------------------
ost
>
3/18/2011 3:49 PM
Microsoft Internet News 4.70.1162
readnews.com - News for Geeks and ISPs
fa35d278.newsreader.readnews.com


Sorry I don't fit either of your Ideal Psycho Pal Profiles.

-sw
---------------------------------------------------------------------------------------

I'd prefer you use a sniper rifle on me from a few hundred yards away.
There you go - a reason for you to buy yet another gun and ammo.

----------------------------------------------------------------------------------------

https://www.centraltexasfoodbank.org...ntation-057jpg

Hide the Ho Ho's!!!

On 10/1/2017 7:49 PM, Sqwertz wrote:
> Hamburger presses are a waste
Steve Wertz - unrepentant woman stalker and total head case begging poor
Omelet to shoot him with a sniper rifle in austin.food:

-----------------------------------------------------------------------------------
ost
>
3/18/2011 3:49 PM
Microsoft Internet News 4.70.1162
readnews.com - News for Geeks and ISPs
fa35d278.newsreader.readnews.com


Sorry I don't fit either of your Ideal Psycho Pal Profiles.

-sw
---------------------------------------------------------------------------------------

I'd prefer you use a sniper rifle on me from a few hundred yards away.
There you go - a reason for you to buy yet another gun and ammo.

----------------------------------------------------------------------------------------

https://www.centraltexasfoodbank.org...ntation-057jpg

Hide the Ho Ho's!!!

On Sun, 1 Oct 2017 20:49:19 -0500, Sqwertz >
wrote:
snip
>
>Hamburger presses are a waste, IMO. None of them are wide enough to
>make a proper burger after the shrinkage factor. Most would only fit
>a small 3" bun. I form all my burgers by hand and aim to have the
>burger sticking out from the sides of the bun (but usually it still
>comes out even with the sides or smaller than the bun).
>
>-sw

I spread a sheet of plastic wrap on the counter. I put a roundish
lump of ground beef on the plastic wrap. I use a sandwich plate that
has a rim on the bottom side. I press the plate down on the lump of
meat. The meat patty stops spreading when it reaches the rim of the
plate. The patty is round and evenly thick all over. This method
makes a patty as wide as the bottom of the plate, In the case of my
sandwich plates, the patty becomes 5 inches across. No overworking
the meat in the hands. No sticky, greasy hands. Quick and easy.
Janet US

"Cheri" wrote in message news
"U.S. Janet B." > wrote in message
...

> I don't like char or crispy on the outside of my burger. I don't like
> the taste or the mouth feel. I crank the grill up on all burners for
> 15 minutes and let the grill get screamin' hot. When I put the
> burgers on the grill I turn the burners as low as they go. When the
> meat hits the grill I hear that nice zzzzzzsizzle. I get wonderful
> grill marks this way and never get the acrid taste of char. The meat
> cooks fast in the residual heat but remains juicy.
> Janet US


I'm with you, I don't like the char or crispy either, same goes for meat
loaf.

Cheri

==

No char for me either!



--
http://www.helpforheroes.org.uk

On Sun, 01 Oct 2017 21:33:42 -0600, U.S. Janet B. >
wrote:

>On Sun, 1 Oct 2017 20:49:19 -0500, Sqwertz >
>wrote:
>snip
>>
>>Hamburger presses are a waste, IMO. None of them are wide enough to
>>make a proper burger after the shrinkage factor. Most would only fit
>>a small 3" bun. I form all my burgers by hand and aim to have the
>>burger sticking out from the sides of the bun (but usually it still
>>comes out even with the sides or smaller than the bun).
>>
>>-sw
>
>I spread a sheet of plastic wrap on the counter. I put a roundish
>lump of ground beef on the plastic wrap. I use a sandwich plate that
>has a rim on the bottom side. I press the plate down on the lump of
>meat. The meat patty stops spreading when it reaches the rim of the
>plate. The patty is round and evenly thick all over. This method
>makes a patty as wide as the bottom of the plate, In the case of my
>sandwich plates, the patty becomes 5 inches across. No overworking
>the meat in the hands. No sticky, greasy hands. Quick and easy.
>Janet US

Aboard ship we whacked burgers between waxed paper with a #10 can....
cooked on a large griddle, we had no pans, no stoves either.

On Mon, 2 Oct 2017 16:14:01 +0100, "Ophelia" >
wrote:

>"Cheri" wrote in message news >
>"U.S. Janet B." > wrote in message
.. .
>
>> I don't like char or crispy on the outside of my burger. I don't like
>> the taste or the mouth feel. I crank the grill up on all burners for
>> 15 minutes and let the grill get screamin' hot. When I put the
>> burgers on the grill I turn the burners as low as they go. When the
>> meat hits the grill I hear that nice zzzzzzsizzle. I get wonderful
>> grill marks this way and never get the acrid taste of char. The meat
>> cooks fast in the residual heat but remains juicy.
>> Janet US
>
>
>I'm with you, I don't like the char or crispy either, same goes for meat
>loaf.
>
>Cheri
>
>==
>
>No char for me either!

Grey burgers? LOL

On Monday, October 2, 2017 at 12:15:24 PM UTC-5, Sheldon wrote:
>
> On Mon, 2 Oct 2017 16:14:01 +0100, "Ophelia" >
> wrote:
>
> >"Cheri" wrote in message news > >
> >"U.S. Janet B." > wrote in message
> .. .
> >
> >> I don't like char or crispy on the outside of my burger. I don't like
> >> the taste or the mouth feel. I crank the grill up on all burners for
> >> 15 minutes and let the grill get screamin' hot. When I put the
> >> burgers on the grill I turn the burners as low as they go. When the
> >> meat hits the grill I hear that nice zzzzzzsizzle. I get wonderful
> >> grill marks this way and never get the acrid taste of char. The meat
> >> cooks fast in the residual heat but remains juicy.
> >> Janet US
> >
> >
> >I'm with you, I don't like the char or crispy either, same goes for meat
> >loaf.
> >
> >Cheri
> >
> >
> >No char for me either!
>
> Grey burgers? LOL
>
>
No, they're not grey at all but no char, aka burned areas,
either.