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  #101  
Old 04.07.2011, 23:30
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Re: Hamburgers - question to Americans

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As far as I know, the "baloney" spelling is used by Americans mainly to mean nonsense or b.s. rather than the food, which is still spelled "bologna".


My bologna has a first name commercial.
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  #102  
Old 04.07.2011, 23:34
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Re: Hamburgers - question to Americans

I remember the 1980s versions of that jingle from when I was a kid!

(Though children singing is like nails on a chalkboard to me, and children singing off-key is like… let's not even go there. )
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  #103  
Old 04.07.2011, 23:34
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Re: Hamburgers - question to Americans

I went to the Denner on my walk home after work.

The "Mortadella di Bologna" is simply called "bologna" in the meat section!

Tom
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  #104  
Old 04.07.2011, 23:39
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Re: Hamburgers - question to Americans

Mikey likes it.



Sorry but I couldn't resist posting this one too.
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  #105  
Old 04.07.2011, 23:40
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Re: Hamburgers - question to Americans

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A packet of Lipton's Onion Soup Mix is a FANTASTIC cheat for good flavored burgers. Alas, you can not get it here...
Here is a quote from another forum member about the onion soup mix that might help you out.


"Along the same lines, I use a package/envelop of onion soup mix that from memory you can find at the Coop. "
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  #106  
Old 04.07.2011, 23:51
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Re: Hamburgers - question to Americans

So:

Beans/ no beans.

Onions/ no onions.

Tomatoes/ no tomatoes.

The list goes on!

(P.S. Garlic/chiles are clear, though, or not?)

Tom
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  #107  
Old 04.07.2011, 23:52
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Re: Hamburgers - question to Americans

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no beans
So far, so good!

Tom
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  #108  
Old 04.07.2011, 23:58
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Re: Hamburgers - question to Americans

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I use cubed pork, no beans, freshly roasted peppers (those pale green ones, and some hot green ones for heat), a tiny bit of tomato*, and freshly-ground cumin. Yummm…
I just receved a box full of Rocotos, Ajis, and some other evil stuff that the fumes alone freaked most in my household out!

Most are still at work!

(had to spice up the polenta somehow!)

Tom
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  #109  
Old 05.07.2011, 00:03
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Re: Hamburgers - question to Americans

We should come up with some kind of chili burger, no?
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  #110  
Old 05.07.2011, 00:06
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Re: Hamburgers - question to Americans

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We should come up with some kind of chili burger, no?
No problem, but you have to come to Ticino.

By motorcycle.

Tom
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  #111  
Old 05.07.2011, 01:17
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Re: Hamburgers - question to Americans

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But if you do that, then you can't cook the burger any less than carboni-, err, "well done", for food safety.
I confirm. Well done is a minimum to me. For pink meat, one needs the real stuff in one piece, not Hackfleisch. At least in my world, I am aware of the fact that your world can be different.

I just copied "puritanist", English foreign language here thks for the definitions.
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  #112  
Old 05.07.2011, 01:26
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Re: Hamburgers - question to Americans

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I confirm. Well done is a minimum to me. For pink meat, one needs the real stuff in one piece, not Hackfleisch
Sorry, I disagree (as I often do with you, but we understand each other I think most times)

Rare (red) is the normal for us, but we also think nothing of carpaccio/tartar.

Tom
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  #113  
Old 05.07.2011, 01:48
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Re: Hamburgers - question to Americans

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Sorry, I disagree (as I often do with you, but we understand each other I think most times)
yes we do, don't... well, you get it.
Little myself added a sentence starting with "at least in my world". In other words, I don't call the police on people consuming pink, rare grill burgers, but the poster above was right to add that chipolata/merguez meat must be cooked/grilled through.
It was a source of amusement as a child: German familly overcooked everything, French familly undercooked everything. Schizophrenia on a plate. I survived the culinary contradictions.
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  #114  
Old 05.07.2011, 01:54
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Re: Hamburgers - question to Americans

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I use cubed pork, no beans, freshly roasted peppers (those pale green ones, and some hot green ones for heat), a tiny bit of tomato*, and freshly-ground cumin. Yummm…


*Though I have tomatillos growing in my yard this year, so I might be able to make it a proper chile verde this year!
Now, look here... That will be about enough of that sort of talk.

Bugger! Now I am hungry. Good thing I bought a Porterhouse and a Rib-Eye this afternoon. (Stores open here even on the 4th of July.)

WRT hamburgers, why would anyone cook them beyond medium unless they had pork in them? Red meat that isn't pink or red inside the crunchy outer shell is just ruined.
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  #115  
Old 05.07.2011, 04:27
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Re: Hamburgers - question to Americans

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So, I made my own hamburgers for the grill today. Good mince with a decent amount of fat, plenty of salt and pepper, dried parsley and a few lugs of soy sauce (had no Worcestershire in the house). Shaped the patties and left them in the fridge for a few hours to set.

Also baked my own bread buns - which turned out fine.

The burgers grilled fine - didn't disintegrate - however I felt they were a bit bland in the end. I didn't put onions in the mince mix as I felt these would make the patties less stable on the grill.

So...what do you Americans put in to the beef mix to spice it up a little?

Let the heated debate begin....

Cheers,
Nick
Go to Mac Donalds,Burger King ,Harvis Etc Etc
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  #116  
Old 05.07.2011, 04:36
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Re: Hamburgers - question to Americans

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Canadians invited the pineapple on a pizza. Take note
He was a draft dodger from Florida , mind you
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  #117  
Old 05.07.2011, 05:25
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Re: Hamburgers - question to Americans

For a really good burger you need only good meat. Do not put salt and pepper in the burger but coat it on the outside - the most of it drips out but leaves the flavor!
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  #118  
Old 05.07.2011, 10:10
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Re: Hamburgers - question to Americans

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why would anyone cook them beyond medium unless they had pork in them?
Why would anyone cook them beyond rare even if they did have pork in them?

Tom

P.S. We normally eat pork rare.
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  #119  
Old 05.07.2011, 10:47
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Re: Hamburgers - question to Americans

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Sorry sweetie, you got that wrong. Bologna is the correct spelling (as can be seen on all those packages in the USA. Baloney is the popular US term based on folk etymology but actually wrong.

I just wonder where you get bologna in Switzerland. Not that I'd like to buy it here. Real mortadella, even fake Swiss mortadelly is much better, in my opinion anyway. That's why I asked what you use as replacement for US bologna.
Yes, I knew I had the correct spelling of balogna from America, but living over here I have learned there are different ways of spelling the same word in GB. For instance, Organize in USA is Organise in GB.... So I just let it go without arguing the spelling.

To answer your question on what would be a good replacement, I honestly do not know.. There are so many different kinds of meats that look like bologna, I might have to try with Ham. Personally I prefer turkey meat, thin sliced for a sandwich as I can't stand pork.
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  #120  
Old 05.07.2011, 21:21
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Re: Hamburgers - question to Americans

How about the cheese?
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