What are you Cooking the Week of June 28, 2020?

[Mike Nolan]

I've seen one San Marzano tomato and a few blossoms, but most of the plants are on the small side for setting fruit, and it's been a bit too hot to set fruit anyway.

I'm hoping for 3 weeks of plants growing nicely, then a cool spell in late July and a nice crop of tomatoes 3-4 weeks later.

[Joan Simpson]

Tonight we had a fried chicken breast,steamed cabbage and macaroni and cheese.

I took my sister home Sunday we had a great time.She and I played about 18 games of Rummy,did a little shopping and visited with family.All's quiet back at my home now.

[RiversideLen]

I had a sandwich and soup.

[Joan Simpson]

Tonight we had spaghetti and meat sauce with garlic toast.

[Mike Nolan]

We're having BLT's tonight.

[chocomouse]

We had leftovers - pasta and a green salad.

[BakerAunt]

Pizza

[RiversideLen]

I had a BLT with hummus for lunch (hummus took the place of mayo).

For dinner I made a stir fry with left over pork, had it over rice.

[kimbob]

Crustless quiche with ham in it. Salad on the side.

[BakerAunt]

I made another batch of yogurt on Thursday.

Dinner tonight will be leftover pizza.

[Joan Simpson]

We had cube steak,candied sweet potatoes and green beans.

[Mike Nolan]

You guys must eat supper really early, we seldom have it before 6:30, in part because if my wife is at the office she doesn't leave until 5:30. Since March that hasn't been much of a factor.

She's thinking of cutting back to 32 hours in the fall, a shorter work day Mon-Thu and Fridays off. UNL has guaranteed full benefits to hourly staff who cut back to 32 hours.

[kimbob]

That's one of the perks of being retired. You can eat when you want, sleep when you want, spend all day doing what you want!! 😊

[cwcdesign]

Hi Mike - I followed Bobby Flay's recommendations in Bobby Flay's burgers more carefully than I ever have. I had about a pound of 93% hamburger (my favorite). Instead of making 4 burgers, I made 3, so they were about 5 ounces each. Bobby's are about 6 ounces. I made them between 1/2-3/4" - he said 3/4. I usually would cook them (I have a gas grill) at medium heat, but this time I started at medium high and then decided to really experiment and turned back to high which is his recommendation. 3 minutes first side, 3 minutes second side and then 1 minute for cheese. I let them rest for 5 minutes. I didn't cut into them and I didn't use my thermometer. Go figure. Simple is usually the best.

Oh, he said to put an indent with your thumb on one side because that helps with the shape. I seasoned them with salt and pepper and then brushed both sides with canola oil - again his recommendation.

[Mike Nolan]

Having the center thinner than the outside edges is a common recommendation, I think it helps to keep the burger from swelling up and getting really thick in the middle, which then helps when trying to get the entire patty done but not overdone.

Another trick I've read but never tried it to put a small ice cube in the center of the patty. I don't think our ice maker would do well for that, it makes top-hat shaped ice cubes.

I usually make 3 ounce patties these days using a slider press. I cook them 6 minutes on the first side and 5 1/2 minutes on the second side, as we like them well done (at least 168 degrees in the center.)

Our grill is about 24 years old and needs to be replaced, but I'm not eager to spend the money on a new one, certainly not one of the $2500 and up Napoleon grills.

[Author]

Posts