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Recipes, kitchen tips and tricks

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...so then, burgers. It's an American obsession. Let George show you how to make more regional smashburgers in his unique fashion. His Mom also provides a guide to Southern geography and language. Enjoy! BTW, George has dozens of these, and the Burger Show archives are a treasure.

I will share my pimento cheese recipe this weekend. If I don't forget, that is...

edit:

I also ask this question: Just how high is George? a) Julius Erving's Afro; b) Roland the Headless Tailgunner; c) Telstar; d) Betelgeuse

Add your thoughts below. I'm looking at you, @tommye ...

 
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Death said:
Never tried them before. Never mind never made. I seen them on a YouTube show called worth it. Always wanted to try
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I haven't either but I'm thinking about making them tomorrow for dinner so wish me luck, otherwise I will be serving the Chinese Pork Belly and Kimchi Slaw on tortillas lol
 
Had some lovely sumac onions and tomatoes earlier with basil abd pine nuts.

Marinate a few shallots in a couple of tbsp of white wine vinergar, 2 tbsp of sumac and pinch of salt. Massage the sumac in well and leave fir an hour or so.

Slice up sone tomatoes- different varieties if you can - season well and combine with 2 or 3 tbsp of olive oil. Add a good handfull of fresh basil and some toasted pine nuts.

Lash it all together is a bowl and dig in. Nice bit if sourdough or rustic loaf goes well.

Edit - jesus my spelling is shocking
 
dublinbluenose said:
Had some lovely sumac onions and tomatoes earlier with basil abd pine nuts.

Marinate a few shallots in a couple of tbsp of white wine vinergar, 2 tbsp of sumac and pinch of salt. Massage the sumac in well and leave fir an hour or so.

Slice up sone tomatoes- different varieties if you can - season well and combine with 2 or 3 tbsp of olive oil. Add a good handfull of fresh basil and some toasted pine nuts.

Lash it all together is a bowl and dig in. Nice bit if sourdough or rustic loaf goes well.

Edit - jesus my spelling is shocking
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I won't judge your spelling as long as you tell me what is sumac onions? lol Never heard of it, is it an English seasoning?
 

Sassy Colombian said:
The weather is changing in my area and with this change my desires for food also been altered. I have been craving a lot of salads this week. Below is a recipe for a super simple but tasty salad.

Pear & Arugula Salad with Candied Walnuts

View attachment 122181

Ingredients

5 minute Candied Walnuts

1 cup walnut halves/pieces (you can also use this recipe for candied pecans)

1/4 cup white granulated sugar (not coarse sugar)

1 Tbsp unsalted butter

¼ teaspoon salt

Salad
Servings: 4

¼ teaspoon salt

2 tablespoons walnut oil

1 tablespoon Dijon mustard

1 tablespoon white-wine vinegar or juice from 1 lemon

¼ teaspoon ground pepper

6 cups baby arugula

2 firm ripe red pears, sliced

1/2 cup Shaved parmesan or Romano. I have also seen this salad being made with Gorgonzola cheese but I prefer a mix of shave parmesan/romano

Directions

1. Prepare walnuts.

- Heat a medium non-stick skillet over medium heat, add 1 cup walnuts, 1/4 cup granulated sugar and 1 Tbsp butter.

-Heat over medium heat for 5 minutes, stirring frequently (with a heat proof non-plastic spatula) so your mixture doesn’t burn (especially towards the end). When the sugar mixture starts melting, stir constantly until all sugar is melted and nuts are coated.

-Transfer immediately onto a sheet of parchment paper and separate the nuts right away. Using two spatulas will make this task go faster. You don’t want to give the nuts a chance to turn into a wad of inseparable delicious goodness unless you are the only person who will be enjoying the wad ;). Seriously, move quickly from the time the nuts are coated until they are separated out on the parchment paper. Once the coating hardens (5-7 minutes), you can transfer them to a bowl or container for storage.

2. Prepare salad.

large bowl and whisk in oil, mustard, vinegar or lemon, and pepper. Add arugula, pears, cheese and the walnuts; toss to coat.
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I used to make something very similar to this but we would poach the pears in wine and goat cheese with balsamic reduction.

RE: your pralined walnuts have you thought about getting a sugar sheet and letting them cool and then breaking them apart off of that? The sugar sheet has a lot of uses especially if you do a lot of baking.
 
verreauxi said:
I genuinely wonder what the Dandelions add to the flavor over and above the sugar/syrup, frankly.
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A cup and a half of water to a cup of sugar will just make a basic sweet syrup. The dandelions would give it some flavour the longer you left them in the water would be better but I still don't see how this will yield a strong dandelion flavour especially if you add honey or maple syrup like she added as a tip in the video.
 

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