spiphywarfare

Category: Kitchen Equipment

  • Smashed Burger Sequel

    Smashed Burger Sequel

    As I found out in another post, smashing a burger as thin as possible provides a delicious burger that doesn’t require firing up the grill.

    After making them a few times I’ve found they require a little extra effort in clean up afterwards. 100% worth it. Anything that helps reduce that is appreciated though. Enter the splatter screen. I am not sure how the counters, and forearms, in our kitchen survived without one of these. If you cook on the stove, having one of these nearby is very handy.

    SplatterScreenAnother thing I’ve discovered that takes more effort is cooking them on a stainless steel surface as opposed to a non-stick surface. The stainless steel surface seemed to give the patties a bit more browning and increased flavor. Again, a little more clean up effort but 100% worth it.

    I decided to eat mine without the homemade buns this time and go old-school low-carb on it. As always, a proper foundation is a must! A chance to use one of the tomatoes out of the garden is great too. SmashedBurgerInBowlFoundation

    I won’t tell you how many I ate only that I enjoyed every one of them. I’d also tell you that bun-less burgers are, or should be, a mainstay of low-carb diets. Whether you eat them in a bowl or wrapped in lettuce they’re just very hard to beat. Whether you are using a  single squirt of mustard, piling lettuce, avocado, onion, or more; the humble hamburger patty offers plenty of variety in flavor offerings.SmashedBurgerInBowl.jpg

    This article was first published on July 28, 2015 and was recovered using AI and web.archive.org.

  • First Shot at Sausage

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    I tried something completely new this past weekend. I made sausage.

    I initially intended only to put three heads of garlic through the grinder attachment of the KitchenAid. While I had it out I thought, I might as well grind up the pork shoulder roast my lovely wife picked up for me. It occurred to me that I was more than halfway through with making sausage. Something I’d been wanting to try. So off we went.

    Once all the spices were decided on, I started dumping them in with the ground pork already in the mixing bowl.

    The hog casings were not as gross to handle as I thought they would be. Even the little man got in on the action. He was enjoying keeping the casing straight until he asked, “What is this stuff anyway, Dad?” Strangely, he lost most of his interest in helping about that time.

    As they came out I twisted them into a few different lengths. I figured I’d cook a few individually then later smoke a few lengths.

    That evening when it was time to eat, I cut one of the shorter ones off and tossed it in a pan with some sliced onion. I’m fairly certain my wife would have been quite justified in questioning my sanity shortly after. Not many mid-forties men go running into the living room yelling, “Look, it’s a sausage!”

    I did.

    It tasted good and had zero sugar or chemicals.

    This article was first published on November 19, 2014 and was recovered using AI and web.archive.org.

  • Bacon Jalapeno Skiffs

    Bacon Jalapeno Skiffs

    I had a little bacon that needed using, and I wanted to try something a little bit different. So… I decided to try a different take on combining bacon, cheese, and jalapeño. I was going to call them Bacon Jalapeño Boats but calling so small a treat a boat seemed somehow inappropriate.

    I got out the KitchenAid and put the food grinder attachment on it. It took about fifteen minutes to run about a pound of bacon and half a block of sharp cheddar cheese through it to end up with a ground bacon cheese mixture.

    KitchenAid Food Grinder ground bacon cheese

    While this was being done the jalapeños were prepped. Prepping involved cutting them in half lengthwise and removing the seeds.

    jalapeno pepper halves

    The ground bacon mix had a little garlic powder and a bit of onion powder added to it. This was mixed in thoroughly and spooned in to the pepper halves. Afterwards they were cooked in an oven preheated to 375. Then they were broiled for about five minutes until the tops started to brown. I pulled them out and let them cool just a minute or two. They looked good and I had to try one. How would it taste?

    detail jalapeno skiffs

    RESULT!

    This article was first published on September 26, 2014 and was recovered using AI and web.archive.org.