burgers

Beginners FAQ on sausage making, meat curing etc may often be found at the head of each relevant section, but here is the place to ask experienced users for advice if you are still stuck or need more information...we're here to help!

Postby Ianinfrance » Fri Jul 04, 2008 9:35 pm

Good grief.... sausage makers both of you and struggling with finding fgbp!!! :twisted:

Sorry!! That abbreviation dats from the bad old Fido days, when you paid for every byte you sent.

ATB
Ian
All the best - Ian
"The Earth is degenerating today. Bribery and corruption abound. Children no longer obey their parents, every man wants to write a book, and it is evident that the end of the world is fast approaching." c. 2800 BC
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Postby saucisson » Fri Jul 04, 2008 10:21 pm

I'm too old for text speak Ian :lol:

What's ATB?

All the best ,

Dave


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Postby Spuddy » Wed Jul 09, 2008 8:00 am

Fido?

That's a name for a dog innit? :wink:
Draco dormiens nunquam titillandus.
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Postby Ianinfrance » Fri Jul 11, 2008 8:59 pm

Sausagemaker.
I bet I'm older than you are.... Mind you, I refuse texting too!

As for Spuddy's comment....

woof woof.
All the best - Ian
"The Earth is degenerating today. Bribery and corruption abound. Children no longer obey their parents, every man wants to write a book, and it is evident that the end of the world is fast approaching." c. 2800 BC
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Postby Ianinfrance » Thu Jul 24, 2008 2:53 pm

Hi Oddley!
If it's a bonza beef burger mix, what would it be in a duckburger? I made up your spice mix today. Not having any onion salt, I used dehydrated onions (I use them in onion bread, by the way) chopped and then ground up with the other ingredients.

Anyway, I'll be trying the spice mix with minced duck magrets, as a first attempt. Will be interesting to see if it's as successful there as everyone finds it to be for chuck steak. I've got plenty, so in a few days' time, when we're a bit quieter, (we do a B&B and this time of the year is bizzy, bizzy bizzy) we'll try it with chuck instead/or maybe as well, to compare.
All the best - Ian
"The Earth is degenerating today. Bribery and corruption abound. Children no longer obey their parents, every man wants to write a book, and it is evident that the end of the world is fast approaching." c. 2800 BC
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Postby Ianinfrance » Tue Jul 29, 2008 2:02 pm

Hi again Oddley,

As a follow up to my last... We made a further batch of burgers, this time using chuck steak - as in your original recipe. Using the steak as we get it here in France, and all the other ingredients exactly as in your recipe, the flavour was stunning. However, we both found the texture quite firm, almost hard. We cooked them very lightly (naturally) so I don't think it was a matter of them being overcooked. Any ideas what could have made them so tough? Minced not enough/too much? Not enough/too much kneading? Not enough fat (french beef is trimmed almost entirely fat free)?

For your interest, we made the duckburgers again for some guests and they fell into them. A GREAT success. Thanks very much.

(Edited to remove typos!)
All the best - Ian
"The Earth is degenerating today. Bribery and corruption abound. Children no longer obey their parents, every man wants to write a book, and it is evident that the end of the world is fast approaching." c. 2800 BC
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Postby wheels » Sun Mar 22, 2009 3:32 pm

I've finally got around to trying Oddley's Bonza Burgers and all I can say is SUPERB!

Phil
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Postby Spuddy » Sun Mar 22, 2009 4:19 pm

Blimey Phil, what took you so long?
All that wasted burger enjoyment time. :lol:
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Postby wheels » Sun Mar 22, 2009 4:36 pm

:lol:

I've got a list as long as my arm of stuff I want to make - if I did it all at once I'd be even fatter! :lol:
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Postby Bobbo » Mon Jul 06, 2009 8:41 pm

Awesome burgers Oddley! :D

Based on the sucess here I have just made a batch of your cumberlands.If they are half as goo as the burger they will be nice!

PM me if you have any other recipes in your closet. I would love to try them.
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Postby saucisson » Mon Jul 06, 2009 9:24 pm

I almost thought about putting the burgers forward for a best recipe on the planet inclusion in our primary school cook book, but I didn't get a chance to check with Oddley first. As in my daughter came home tonight and said she needs an awesome recipe for school tomorrow.

A bit more notice please school :roll:

Dave
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Great hams, from little acorns grow...
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Postby wheels » Mon Jul 06, 2009 11:55 pm

Why pick out one of Oddley's recipes - any one of his many would do! They're all good.

Phil
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Postby saucisson » Tue Jul 07, 2009 12:16 pm

true, but the burgers are the one the children ask for over and over :)

Dave
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Great hams, from little acorns grow...
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Postby wheels » Tue Jul 07, 2009 1:25 pm

Yep, they certainly went down a storm in our house. They converted me from being a meat, salt and pepper only man.

Phil
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Newbie help with burgers

Postby topconker » Thu Jul 09, 2009 8:36 am

Sorry to be a pain, but as a newbie need some help with Oddleys burger recipe.

How much meat do I use?
Do I then add the % of breadcrumbs, onion and spice mix to it or in addition to it?
Sorry if this sounds a stupid question but I am a tad confused.
Cheers,
TC
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