Thread: Burgers @ Breakfast

On Oct 13, 5:27*pm, Bryan <bryangsimm...@gmail.com> wrote:
> On Oct 13, 1:19*pm, merryb <msg...@juno.com> wrote:
>
>
>
>
>
>
>
>
>
> > On Oct 13, 4:41*am, Andy <a...@b.c> wrote:
>
> > > Burgers @ Breakfast
>
> > > A box (6-pack) of White Castle cheeseburgers with sides of
> > > mustard, guac and pesto for dipping.
>
> > > Ooh-lah-lah x 6.
>
> > > Washed down by a tall glass of water.
>
> > > I'm not trying to set any burger world record but still a
> > > valiant effort at today's kitchen table.
>
> > > You?
>
> > > Andy
>
> > If you are in the mood to make your own, I have a recipe that comes
> > pretty close. The burgers are basically steamed on a bed of onions-
> > let me know if you're interested...
>
> If the recipe does not use dehydrated chopped onions, then it will be
> nothing like White Castle.
>
> --Bryan

No, they are fresh. I guess they might be better!

On Oct 13, 4:58*pm, Cheryl <jlhsha...@hotmail.com> wrote:
> On 10/13/2012 2:19 PM, merryb wrote:
>
> > If you are in the mood to make your own, I have a recipe that comes
> > pretty close. The burgers are basically steamed on a bed of onions-
> > let me know if you're interested...
>
> I'm interested please!! *

Ok- let me see if I can find the link- it was off of Serious Eats...

On Oct 13, 4:58*pm, Cheryl <jlhsha...@hotmail.com> wrote:
> On 10/13/2012 2:19 PM, merryb wrote:
>
> > If you are in the mood to make your own, I have a recipe that comes
> > pretty close. The burgers are basically steamed on a bed of onions-
> > let me know if you're interested...
>
> I'm interested please!! *

Ok, if you google ultimate sliders the recipe should be #1- by Kenji
at Serious Eats. Seriously good!

On Oct 13, 7:53*pm, merryb <msg...@juno.com> wrote:
> On Oct 13, 4:58*pm, Cheryl <jlhsha...@hotmail.com> wrote:
>
> > On 10/13/2012 2:19 PM, merryb wrote:
>
> > > If you are in the mood to make your own, I have a recipe that comes
> > > pretty close. The burgers are basically steamed on a bed of onions-
> > > let me know if you're interested...
>
> > I'm interested please!! *
>
> Ok- let me see if I can find the link- it was off of Serious Eats...

If you mean this:
http://aht.seriouseats.com/archives/...-white-ka.html
that's not going to give you anything like a White Castle, and love
them or hate them, their buns are unique. Instead of trying to home
cook a knock off, just make sure that when you visit a city that has
White Castle, that you go there. I'd recommend that you order nothing
other than the hamburgers, as their fries are crappy crinkle cut
junk. I order mine with extra pickle and extra onion. If you have
never tried them before--and especially if you order them with extra
onion--I'd suggest that you take a double dose of Beano, unless you
want to risk having the worst attack of flatulence in your life. If
you like process cheese, you could get the cheeseburgers. More than
likely, if you didn't grow up eating them, you'll think once is
enough. Since I gave up cigarettes, their appeal has faded. They are
so strongly flavored that they cut through the flavor-dumbing of
tobacco, and back when I smoked I used to eat there a lot. You might
want to try a packet of their horseradish mustard too. Their fish
sandwiches are decent, and also unique because of the buns.

It's funny, typing about White Castle while listening to our STL
Symphony on the radio, playing Debussy's La Mer.

--Bryan

Bryan <[email protected]> wrote:

>White Castle hamburgers do not, and have never, contained liver.

Back in my carnivore days, I used to enjoy chopped liver on
a burger, or on a pastrami, or.... no wonder I developed gout!


Steve

On Oct 13, 8:06*pm, Bryan <bryangsimm...@gmail.com> wrote:
> On Oct 13, 7:53*pm, merryb <msg...@juno.com> wrote:
>
> > On Oct 13, 4:58*pm, Cheryl <jlhsha...@hotmail.com> wrote:
>
> > > On 10/13/2012 2:19 PM, merryb wrote:
>
> > > > If you are in the mood to make your own, I have a recipe that comes
> > > > pretty close. The burgers are basically steamed on a bed of onions-
> > > > let me know if you're interested...
>
> > > I'm interested please!! *
>
> > Ok- let me see if I can find the link- it was off of Serious Eats...
>
> If you mean this:http://aht.seriouseats.com/archives/...-white-ka.html
> that's not going to give you anything like a White Castle, and love
> them or hate them, their buns are unique. *Instead of trying to home
> cook a knock off, just make sure that when you visit a city that has
> White Castle, that you go there. *I'd recommend that you order nothing
> other than the hamburgers, as their fries are crappy crinkle cut
> junk. *I order mine with extra pickle and extra onion. *If you have
> never tried them before--and especially if you order them with extra
> onion--I'd suggest that you take a double dose of Beano, unless you
> want to risk having the worst attack of flatulence in your life. *If
> you like process cheese, you could get the cheeseburgers. *More than
> likely, if you didn't grow up eating them, you'll think once is
> enough. *Since I gave up cigarettes, their appeal has faded. *They are
> so strongly flavored that they cut through the flavor-dumbing of
> tobacco, and back when I smoked I used to eat there a lot. *You might
> want to try a packet of their horseradish mustard too. *Their fish
> sandwiches are decent, and also unique because of the buns.
>
> It's funny, typing about White Castle while listening to our STL
> Symphony on the radio, playing Debussy's La Mer.
>
> --Bryan

Nope, not that one- they were called Ultimate Sliders...

On 10/14/2012 2:13 PM, merryb wrote:

> Nope, not that one- they were called Ultimate Sliders...

Found it and I'm going to give it a try. When I was a teenager, I
remember some place in my town that had sliders as a specialty but it
wasn't White Castle. Some knock off I guess but they sold them the same
way, in a sack. For the life of me I can't remember the name of the
place but I remember where they were. Now that I've fixed up my Now
You're Cooking database, I got to save it.

I lost my entire hard drive a couple of months ago and all of my usual
ways to recover didn't work because I dropped the laptop on the floor
(soon after surgery one and I was weak) and the hard drive had damage.
Had to pay plenty to recover it, but I just didn't see any choice given
everything I had on there and no backup. I know, bad IT person. LOL I
now have a TB external drive and a backup schedule to prevent this from
happening again. *sigh*

On 10/13/2012 8:47 PM, dsi1 wrote:
>
> My guess is that the liver flavoring of White Castle's sliders comes
> from the dehydrated onions that steams the meat. The last time I had a
> burger, I rolled balls of the meat in dehydrated onions and then
> flattened it out on the grill. I love that stuff and most times don't
> bother rehydrating the onions. It's better that way.

Are dehydrated onions the same thing sold as minced onion?

On Oct 14, 5:05*pm, Cheryl <jlhsha...@hotmail.com> wrote:
> On 10/14/2012 2:13 PM, merryb wrote:
>
> > Nope, not that one- they were called Ultimate Sliders...
>
> Found it and I'm going to give it a try. *When I was a teenager, I
> remember some place in my town that had sliders as a specialty but it
> wasn't White Castle. *Some knock off I guess but they sold them the same
> way, in a sack. *For the life of me I can't remember the name of the
> place but I remember where they were. *Now that I've fixed up my Now
> You're Cooking database, I got to save it.
>
> I lost my entire hard drive a couple of months ago and all of my usual
> ways to recover didn't work because I dropped the laptop on the floor
> (soon after surgery one and I was weak) and the hard drive had damage.
> Had to pay plenty to recover it, but I just didn't see any choice given
> everything I had on there and no backup. *I know, bad IT person. *LOL*I
> now have a TB external drive and a backup schedule to prevent this from
> happening again. **sigh*

I have to admit these are pretty good- the 15 year old son requests
them often.

On 10/14/2012 2:05 PM, Cheryl wrote:
> On 10/13/2012 8:47 PM, dsi1 wrote:
>>
>> My guess is that the liver flavoring of White Castle's sliders comes
>> from the dehydrated onions that steams the meat. The last time I had a
>> burger, I rolled balls of the meat in dehydrated onions and then
>> flattened it out on the grill. I love that stuff and most times don't
>> bother rehydrating the onions. It's better that way.
>
> Are dehydrated onions the same thing sold as minced onion?

I think so. It's dried onion flakes. I wouldn't the the small bottles of
the stuff. I buy the big containers from the warehouse club. The
dehydrated onions sold as chopped and minced onion appear to be the
same. It's good stuff.

"dsi1" <[email protected]> wrote in message
news:k5gjtn$280$[email protected]..
> On 10/14/2012 2:05 PM, Cheryl wrote:
>> On 10/13/2012 8:47 PM, dsi1 wrote:
>>>
>>> My guess is that the liver flavoring of White Castle's sliders comes
>>> from the dehydrated onions that steams the meat. The last time I had a
>>> burger, I rolled balls of the meat in dehydrated onions and then
>>> flattened it out on the grill. I love that stuff and most times don't
>>> bother rehydrating the onions. It's better that way.
>>
>> Are dehydrated onions the same thing sold as minced onion?
>
> I think so. It's dried onion flakes. I wouldn't the the small bottles of
> the stuff. I buy the big containers from the warehouse club. The
> dehydrated onions sold as chopped and minced onion appear to be the same.
> It's good stuff.

I prefer the freeze dried ones from Just Tomatoes. Although they can be
hard to find. They rehydrate almost instantly. You don't need to soak them
in water or cook for a longer period of time like you do with those ordinary
ones.

On 15-Oct-2012, dsi1 <[email protected]> wrote:

> >
> > Are dehydrated onions the same thing sold as minced onion?
>
> I think so. It's dried onion flakes. I wouldn't the the small bottles of
> the stuff. I buy the big containers from the warehouse club. The
> dehydrated onions sold as chopped and minced onion appear to be the
> same. It's good stuff.

The dehydrated onions, as used by WC, are chopped not minced before
dehydration. As I recall, the chopped onions are about a 3/8" dice after
rehydration. There will be some difference in the end product when
duplicating a WC; but, using rehydrated minced is a better choice than fresh
diced.

When WC makes their burgers, or as they did years ago when I knew their
process well, they make sure to get a lot of the rehydration water on the
grill. The steam coming off the onion/onion-water rises through the holes
in the meat and cooks it through, avoiding the need to flip the meat. As
the hydration water turns to steam, it leaves behind more onion flavor than
you would get using drained rehydrated onions.
--

Change Cujo to Juno in email address.

On 10/15/2012 4:11 AM, l, not -l wrote:
> On 15-Oct-2012, dsi1 <[email protected]> wrote:
>
>>>
>>> Are dehydrated onions the same thing sold as minced onion?
>>
>> I think so. It's dried onion flakes. I wouldn't the the small bottles of
>> the stuff. I buy the big containers from the warehouse club. The
>> dehydrated onions sold as chopped and minced onion appear to be the
>> same. It's good stuff.
>
> The dehydrated onions, as used by WC, are chopped not minced before
> dehydration. As I recall, the chopped onions are about a 3/8" dice after
> rehydration. There will be some difference in the end product when
> duplicating a WC; but, using rehydrated minced is a better choice than fresh
> diced.
>
> When WC makes their burgers, or as they did years ago when I knew their
> process well, they make sure to get a lot of the rehydration water on the
> grill. The steam coming off the onion/onion-water rises through the holes
> in the meat and cooks it through, avoiding the need to flip the meat. As
> the hydration water turns to steam, it leaves behind more onion flavor than
> you would get using drained rehydrated onions.
>

Oops, I sent the reply to the wrong place. Damn you T-bird upgrades!
Sorry about that!

On 10/15/2012 12:02 AM, Julie Bove wrote:
> "dsi1" <[email protected]> wrote in message
> news:k5gjtn$280$[email protected]..
>> On 10/14/2012 2:05 PM, Cheryl wrote:
>>> On 10/13/2012 8:47 PM, dsi1 wrote:
>>>>
>>>> My guess is that the liver flavoring of White Castle's sliders comes
>>>> from the dehydrated onions that steams the meat. The last time I had a
>>>> burger, I rolled balls of the meat in dehydrated onions and then
>>>> flattened it out on the grill. I love that stuff and most times don't
>>>> bother rehydrating the onions. It's better that way.
>>>
>>> Are dehydrated onions the same thing sold as minced onion?
>>
>> I think so. It's dried onion flakes. I wouldn't the the small bottles of
>> the stuff. I buy the big containers from the warehouse club. The
>> dehydrated onions sold as chopped and minced onion appear to be the same.
>> It's good stuff.
>
> I prefer the freeze dried ones from Just Tomatoes. Although they can be
> hard to find. They rehydrate almost instantly. You don't need to soak them
> in water or cook for a longer period of time like you do with those ordinary
> ones.
>
>

I've never seen freeze dried onions. That sounds interesting but
expensive. I don't re-hydrate the onions if I can help it. I don't like
waiting around to plump up and that onion water left over is plain nasty.

I'm probably going to fry up some ahi burgers on the contact grill for
dinner tonight. It'll take about 3 minutes. I can either serve it with
mayo/Siriacha or a tartar sauce. I can make the tartar sauce in a few
seconds. It's mayo with dehydrated onions and some green herb stuff in a
tube. Don't bother to rehydrate the onions - it's tasty!