Pond Staple

By · Monday, December 14th, 2009

Pond Staple

During my 30 years as a chef throughout the U.S., one of the things I've always been in search of a big hamburger. I have not had one in more than 10 years and was in an old house of a friend, and he is a farmer. I was kicking it at home, (JC), when suddenly told me I had a taste for a burger, but not eat any of the restaurants around, because they could not rely on cooking and cleaning habits, food preparation, another article in manufacturing. A preparation of some and he wanted me to see and walk me through the process, who kindly agreed to do.

Now, my friend JC, who is in his 60's, is a great cook and also a Renaissance man. He knows about a lot of things here in Mississippi. Lives in a few acres, where he has cows, chickens and a pond with bass, bream and catfish, and usually has a small garden each year with corn, tomatoes, okra and other Southern staples. He practices self-sufficiency with passion. He is a man of great humor and, indeed, if I know James Brown, the godfather of soul ", I would have liked it to be like JC, who is the godfather of Black Life "here in central Mississippi. JC loves the music of James Brown and even at his age still imitate their dances when he hears some of his music. He is the hardest working man I know and a true hustler industrious highest regards.He is black as coal and has a heart of gold.

JC comes from a large family and all more or less live in the same (neighborhood street that bears his life on behalf of the family) and people are always seeking him out for one reason or another, so I am always delighted to spend time with me to talk about food, my favorite subject. Thus is like a day suddenly decides to share her way to make a juicy hamburger, and I have heard in the tunnel vision when he shared this recipe with me.

Let me be clear about this recipe. You can forget the pre-purchase of ground beef or Chuck at the supermarket. High – end meats are not necessary. It is better to have a mincer meat or butcher grind it for you while you wait. The loaves should be 4 "-5" inches in diameter, not the smallest. Iceberg lettuce should freeze (double rinse in cold water and leave for no more than 5 minutes and then dry before putting on burgers) and beefsteak tomatoes should preferably be organic and cold ice. Use only sweet onions, like Vidalia, Maui or Texas Sweet red onion, thinly sliced and has been kept cold, because you want the heat to meet cold in this recipe. Kosher Dills joint use and slice them yourself if you want pickles. You must use "Come Back Sauce" (forget About May, mustard and ketchup, mix in any case where the disposal) of the sauce and kosher salt and freshly ground black pepper should be sprinkled on after cooking meat. If the cooking on a grill, using wood smoke to enhance the flavor or in the kitchen, try
using a cast iron skillet (average temperature is fine), this is how us purists food in Mississippi do it. Forget the Teflon-coated pans or kitchen utensils either gimmicky than others. Get some cookware cast iron, if he has not. Indeed, each burger should be dosed less compact in 8 oz patties.

This recipe is for 4 people. Gold I have a recipe for the best home fries and milkshake, but I have to give it to you later.

The Best Burger in the U.S. home

1 pounds each – beef short ribs and beef brisket. (take the meat from the bone beef short ribs and remove the layer of what I call nerve, the back short ribs) and then cut into small rectangular pieces to fit into the meat grinder hopper so as not to clog up. Make a course grind.

4 tablespoons peanut oil or olive oil or clarified butter or oil of your choice.

Ice Cold Iceberg lettuce leaves

4 "– 5 "fresh bread rolls or French bread authentic New Orleans or San Francisco sourdough (my fav)

Salsa back … Buy here … or get the recipe here.

Sliced kosher pickles

Cold sliced sweet onions … 32 degrees is considered cold for anything that is supposed to be cold.

Rinsed and sliced beefsteak tomato cold. I prefer fresh "organic" in all the vegetables here when available.


1. After grinding meat and add oil in thin less compact form patties about 5 1 / 2 inch in diameter. Make a hole in the center of the party to reduce shrinkage. I like to use a manufacturer of Patty myself.

2. Place on the grill or skillet and start cooking, but DO NOT OPEN THE hamburgers, but once after 3-4 minutes. They will be ready once to turn them when the juices run clear, if it is cooked through. Cook at least the medium term.

3. Put some butter on the buns and toast lightly on the side of the burgers are to face. This seals the bread.

4. Ride burgers with condiments preferred but add Come Back special sauce and enjoy. See how easy it was … Enjoy!

Please Note: You may use as many cuts of beef as desired. Just make sure the fat is at least 10% and not more than 15%.


The Gum Thief – Glove Pond

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