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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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08-09-2013, 12:51 AM | #1 |
somebody shut me the fark up.
Join Date: 08-11-03
Location: Rocklin, CA
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Landarc! What would you cook with this
Landarc,
Using the following recipe as a starting point help me craft a burger to go along with it. Ponzu Pickled Cucumber 1 hot house cucumber, thinly sliced 1/2 cup unseasoned rice vinegar 1/4 cup ponzu 2 teaspoons sugar 2 teaspoons sesame oil 2 teaspoons sriracha 8 thin slices of fresh ginger. Combine all ingredients for several hours, minimum. Sprinkle with minced cilantro and salt. Any protein is open for discussion, but it's got to be a burger! I was thinking maybe along the lines of the Katsu Burger we discussed at lunch, but the chicken would have to be ground and not a whole breast. Thoughts?
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08-09-2013, 01:36 AM | #2 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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I would do the pickle a little different. Salt the cucumber with 2 tablespoons of salt, mix thoroughly and let sit for 15 minutes. Then wash and drain. Add the pickling ingredients. The texture will be better.
I would consider the Katsu burger we discussed at lunch, but, I would also consider a pork burger, but, season the pork maybe a pound, with finely minced garlic (2 cloves), grated ginger (1/4 teaspoon), minced water chestnuts (2 tablespoons or so), and a dash of sesame oil and soy sauce. Lightly blend it, grill or smoke. Some binder in the form of wet bread or bread crumbs will be a good thing. If I was going to do the chicken burger, I would grind it, with some salt, white pepper, a little grated apple, and a splash of Tonkatsu sauce, mix, smoke then deep fry in Panko. I bet this can be done.
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08-09-2013, 02:41 AM | #3 |
is One Chatty Farker
Join Date: 09-14-10
Location: Rogers, AR
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That is a LOT of sesame oil.
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08-09-2013, 10:18 AM | #4 | |
somebody shut me the fark up.
Join Date: 08-11-03
Location: Rocklin, CA
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Quote:
My personal school of thought is if binders, like bread crumbs it passes into the meatloaf category instead of a burger. I like the flavors you are using. And the pork idea is great! I was thinking the same thing. So much so that I checked the recipe three times last night and again this morning. It must be that it is a quick pickling process so maybe it doesn's absorb all the flavor. Landarc and HFofS what do you think of just adding a couple of drops of sesame oil to the pickles and a little to the pork for the burger as Landarc suggests? Whatever we decide in this thread is going to become a real burger on my website...
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08-09-2013, 10:31 AM | #5 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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I would cut back on the sesame oil in the pickles. It can be done to taste. I rarely use more than a dash of that stuff
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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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08-09-2013, 10:32 AM | #6 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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BTW, I assume that us toasted sesame oil, not regular sesame oil.
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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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Thanks from:---> |
08-09-2013, 10:33 AM | #7 |
somebody shut me the fark up.
Join Date: 08-11-03
Location: Rocklin, CA
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I only buy toasted sesame oil...
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08-09-2013, 10:34 AM | #8 |
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Join Date: 07-18-13
Location: Mountain View, CA
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Might go nicely with a lamb burger.
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08-09-2013, 10:46 AM | #9 |
somebody shut me the fark up.
Join Date: 08-11-03
Location: Rocklin, CA
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Lamb might work well, but I was thinking something a little more Asian in flavor. When I think of Asian I don't think of lamb.
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08-09-2013, 10:58 AM | #10 |
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Join Date: 07-18-13
Location: Mountain View, CA
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You could push it in the banh-mi direction and make it sort of a pork belly sandwich...
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08-09-2013, 11:03 AM | #11 | |
somebody shut me the fark up.
Join Date: 08-11-03
Location: Rocklin, CA
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Quote:
hmmmmm.....
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08-09-2013, 11:04 AM | #12 | ||
somebody shut me the fark up.
Join Date: 08-11-03
Location: Rocklin, CA
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Quote:
Quote:
Thinly sliced and fried for some crunch?
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08-09-2013, 11:09 AM | #13 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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Lamb is actually quite Chinese. There is an entire cuisine in China based upon lamb. Sichuan cuisine is also brilliant with lamb. I like the pork for this, and smoked at that, as the cucumber recipe will go well with pork.
That being said, I make similar cucumber pickles all the time, and they go well with turkey, chicken and lamb. Not so much beef.
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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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08-09-2013, 11:10 AM | #14 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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Get you some 4505 chicharrones, crumble them up and use as a topping. Glorious!
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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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08-09-2013, 11:11 AM | #15 |
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burger, landarc, ponzu |
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