Thread: And Dinner/Supper/Tea?

Got my mince from foodland, now how do I make patties - whats the adding egg business.

I don't cook very often if at all

^,^^^^, &^^^^^^I think I now know what the "pot" stands for in your name. Got the munchies, have we?

foking starving; just finished my masterpeice and now devouring it; piece of piss to make too at around 40 baht for 2 one inch mother fokkers .

Oh bollox I forgot to cook the cheap ass bacon to throw on top....

Happy days though

How did you make them?

100 grm ground beef (I got two fairly sized buggers from this; otheres would need more as I prefer drink and only have a small appitiete at best of times)
1 egg 1/4 cup milk
Chopped onions
mixed peppercorn

Whack it in a bowl
knead it together
take it out and make some patties about an inch thick
fry the mothers until cooked throughout

You can do other shit to such as adding to the mix breadcrumbs, cheese mushrooms - anything really; you could try mexican burgers reall by adding peppers and different spice to the mix.

Too be honest my burgers turned out a bit on the dry side so I think the quality of the meat needs to be questioned. Lean stuff gets too dry too quickly.

The egg and milk are there solely to get the bad boys to stick together when cooking.

I made my own burgers years ago, I think the mix was along the same lines. They took bloody ages to make (dunno why) and then they were crap and dry.

I reakon if you asked the butcher in villa he'd make um.

add diced, fatty bacon and diced onion.

Leftover pizza.

Originally Posted by Mr Pot

I want to make my own burgers and I don't where to get the ground beef from at this time

Go to Thai French Butchery near Prom Pong Bts. Tell them to grind some sirloin for you and cut some fat from the ribeyes they have laying around to mix in with it. Great burger.

Originally Posted by The Fresh Prince

They took bloody ages to make (dunno why) and then they were crap and dry.

Sometimes if you over mix the meat then you'll endup with this problem. If you just combine it enough to get the seasonings mixed in then patty them you'll get a nice juicy burger that cooks quickly.

Ok sounds great, cheers Timba too. To be honest I ate my burger and threw it up after downing a Singh and chain smoking cigarettes, I've still along way to come but I'm determined to make a beauty soon

For burgers, I always found if you add an egg, you have to add some bread crumbs to hold them together. Never heard of adding milk. I just use leanish mince, smashed garlic, salt and pepper. Mix together, roll in balls, squash flat into patties, and let sit in the fridge (cover with waxed paper if you have it or plastic wrap) for a few hours. Remove from fridge about an hour before cooking and then BBQ or even pan fry. Drain off the fat or put on paper towels.

Pasta tonight, Macaroni with a chicken and tomatoe sauce. Grated cheese and fresh basil.
Even she liked it. As did the bloody neighbours who were introduced to "Itarian food" for the first time.

Still a cheese sarny will fill the gaps.

Hey look at that. Pasta for me too. Lunch and dinner. MMMMMM

Love pasta. No chance tonight though. It's the village fete / festival / piss up so I guess we'll be grazing the stalls for the evening. Good stuff but.
An afternoon look produced loads of Falang!
Bastards, get out of my village.......

Originally Posted by jandajoy

Still a cheese sarny will fill the gaps.

Just finished a cheese sarnie. Really good and you can't beat Lurpack butter.

Philly Cheese sandwich tonight with home cut chips and salad, never done it before though

I might have to stick with cheese sarnies

Have you got a microwave?

No just two sticks and I rub them together

One medium/large potatoe, clean, don't peel. Cut a cross in it to break the seal of the peel.
Wrap in a couple of sheets of kitchen towel.
Nuke of full power for 6 minutes.

In the meantime mix, in a bowl.
1 can of tuna, drain it first.
3-4 diced (small) shallotts or a diced 1/4 of regular onion.
Big blob of Mayo. The good stuff, at least a tablespoonfull.
Mix
Add chillies, peppers, salt, pepper to taste.
Mix well.

Remove spud.
Stick knife in. If knife goes in and out smoothly, it's done.

Cut open spud and pour on mix.

Mash about a bit.

EAT.

yum yum and healthy.

Buy a micro --- cheap as in any big store.

I've got one really.

Can I fry Chips in the frying pan - I don't have a chip pan

Then again a baked potato does sound better and easier; cheers.

Clean, don''t peel spuds.
Slice into 1/2 inch slices. i.e. slices off the length of the spud.
Round chips.
Put slices in clean cold water. Rinse. Repeat.
Dry slices on kitchen towel or in a folded tea towel.

1/4 of good quality cooking oil in a fry pan. Not Olive oil.

Make hot, very hot i.e. smoking a bit.

lay slices into oil.

Fry - maybe 5- 10 minutes. When they're chippy colour, turn over. Repeat.

When done remove from fry pan place on kitchen towel, to drain excess oil. Cover to keep warm.

In the same oil fry 5 eggs or maybe some bacon.

Eat.

Originally Posted by Mr Pot

Originally Posted by jandajoy

Still a cheese sarny will fill the gaps.

Just finished a cheese sarnie. Really good and you can't beat Lurpack butter.

Philly Cheese sandwich tonight with home cut chips and salad, never done it before though

I might have to stick with cheese sarnies

Alright these coincidences are getting to be too much. Cheese sammich for me too! Am I at a hundred yet?

2 stale 7/11 sarnies that i toasted in the oven. I really must go shopping one day...

^ Is that a Thai dish or some kind of simian snack?