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by **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

by **saucisson** » Fri Jul 04, 2008 10:21 pm

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

What's ATB?

All the best ,

Dave

:wink:

by **Spuddy** » Wed Jul 09, 2008 8:00 am

Fido?

That's a name for a dog innit? :wink:

by **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.

by **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.

by **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!)

by **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

by **Spuddy** » Sun Mar 22, 2009 4:19 pm

Blimey Phil, what took you so long?
All that wasted burger enjoyment time. :lol:

by **wheels** » Sun Mar 22, 2009 4:36 pm

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:

by **Bobbo** » Mon Jul 06, 2009 8:41 pm

Awesome burgers Oddley!

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.

by **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

by **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

by **saucisson** » Tue Jul 07, 2009 12:16 pm

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

Dave

by **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

by **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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