Tag Archives: food

Burger a lot

One of the things I like to take the time and effort of making is making my own hamburger. Not on the level of slaughtering my own cow and pig or from chunks of meat and fat to my own specifications, but at the least from mince. I’m not fond of ‘just meat’ burgers; I like my burger seasoned. I also don’t just have beef burger; my burgers are a mix of beef and pork ground meat – 2 kg beef to 1 kg pork. (So this will always be a minimum of 3kg meat.) This was a recipe that my parents used to make, and we lost at one point, until I decided to try recreate it. I remember my mother soaking slices of bread in milk while preparing the other seasonings, but I use breadcrumbs instead.

Since I usually make this as a large batch, the proportions of everything else is ‘per kilo.’ The last batch I made was 9 kg of meat.

Maybe I should have pre-mixed the pork and beef first, or at least pulled it apart in chunks and sort of distributed them a bit more evenly, but I was rushed. That’s a huge metal basin; I’m really happy I found it in Costco. The Housemate didn’t think I would need something this big, but The Husband knows about my periodic urges to ensure the freezer is stocked with something delicious, so… It’s only fortunate that this just fits the bottom of my fridge too, because this has an overnight marinate time before I shape the patties.

For this particular batch I did something that I thought might make the burgers yummier when cooked, which was cut up chunks of butter and a cube or two in the middle of the patty.

I reform the meat into a ball again and flatten into a patty.

Which I then put onto a tray lined with baking paper for freezing. I usually put two layers of patties before putting them to freeze.

For a batch as large as the one I made (I sat in front of the TV to watch while making this, so I had newspaper spread on the carpet) be prepared to set aside at least two days of prep work. For the smallest possible batch, you won’t need as long – start in the morning, marinate through the day, fry up burgery goodness for dinner! I’d suggest making smaller, flatter patties than the steaks I made though for putting between buns! I tend to cook these up in the oven with a sauce as a boneless alternative to steak.

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Rory's Burger
You'll need at least 3kg of meat, so the proportion of the patty is up to you! Freeze any patties you don't think you'll need for future meals. The proportion of beef to pork I use is 2kg of beef to 1kg of pork, and this is the base recipe.
Prep Time 2-4 hours
Passive Time 6 hours to overnight
Servings
Ingredients
Prep Time 2-4 hours
Passive Time 6 hours to overnight
Servings
Ingredients
Instructions
  1. Open packages of minced meat and divide into smaller clumps. Place the clumps into a large bowl, distributing the beef and pork into more-or less even proportions.
  2. Add the bread crumbs. Set aside the bowl.
  3. In another bowl add all other ingredients except the sweet pickle relish. Mix it all together with an electric beater or in a blender.
  4. Pour the mixed seasonings on the meat and breadcrumbs. Add sweet pickle relish.
  5. With gloved hands, work in the seasonings into the meat and breadcrumbs until well incorporated and everything looks mixed evenly.
  6. Cover bowl with plastic wrap and place in fridge. Length of time depends on the amount of meat used. If it's the minimum 3kg, 4-6 hours of marinate/sit time; more than that will need overnight at least to allow the meat's flavour to absorb into the meat.
  7. Prepare baking trays: line trays with baking paper. If choosing to add butter cubes, start cubing butter.
  8. Set out your workarea with the bowl of meat and trays.
  9. Take into gloved hands the amount of meat mix you want for your patty. If you want butter in the middle, place a cube in the middle of your ball of meat, reform the ball and press slightly into patty shape.
  10. Place patties on the prepared trays. If wished, place another layer of baking paper on top and another layer of patties; no more than two layers of patties. Place another layer of baking paper on top to protect the patties and put in freezer, if freezing.
  11. Freeze for at least 8 hours, before removing burger patties to zip lock bagged portions.
  12. Use burger patties as you wish. Recipe is also good for meatballs (freeze in the same way.)
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Books Old and New

So, my son literally (hahahahaha see what I did there?) devoured every single Matthew Reilly book I have, except for The Tournament. He barely had put down The Four Legendary Kingdoms and was already looking for more. (He was VERY upset with what happened in Scarecrow.)

So I gave him what I had of Diane Duane’s Young Wizards series, scraped together the money forĀ  Games Wizards Play and it arrived just as he got through The Wizard’s Dilemma. I read GWP first of course, but hesitated on giving it to my son initially because of the sexuality/relationships subthemes. Son has a puppy-love girlfriend, but he isn’t mature enough yet for the more complicated hormones-sexuality-etc soup; and since I’d told him to come to me and ask if he had any questions, the introduction of a couple of young openly gay characters wasn’t something I was sure I’d explain just yet. So I went to have a chat with my son about the book.

Turns out though, he already knew that ‘gay’ = people who date/fall in love with the same sex, so while he doesn’t know/care about the nuts and bolts of it, he knows about that. (How, he’s not really sure. Kids pick up stuff.) Since Games never goes into more detail than ‘he’s/I’m gay/have a boyfriend’, I changed my mind on that score. Since we were talking about it already, I explained, very simply, what asexuality was, since that crops up too. (Son knows basic biological scientific sex; e.g. what makes a baby.)

I know there are some folks out there who will scream ‘censorship’ but, quite honestly, sod off. My son might be more emotionally mature than most kids his age (the death of two siblings will do that to a child who’s old enough), or perhaps a bit smarter (reading will do that) but I am pacing what he reads based on what I observe he’s ready to handle, or understand properly, or understands so he can properly enjoy or react to the work.This is a kid whose level of relationship is that ‘you’re boyfriend and girlfriend if you like each other and kiss and hold hands.’

In much the same way I wouldn’t hand him any of Anne Bishop’s books, and I love her writing, and am waiting until he’s a bit more mature before I give him any of Larry Correia’s Monster Hunter series, and going by current development, the boyo might not read the Monster Hunter Memoirs books until he’s 14 or 15.

Toward that end I’m trying to get my hands on hardcover David Eddings books; and trying to find the first trilogy of Dragonlance.

It’s rather interesting that most of my book purchases of late haven’t been new release books, but trying to hunt down older ones. I prefer hardcovers now because they’re more durable and stand up to re-re-re-re-reading. I got lucky and found a Domes of Fire volume that has Larry Elmore’s art on it.

This is the reason why ultimately, my Dragon Awards nominations are rather sparse.

Best Science Fiction Novel : Star Realms: Rescue Run by Jon Del Arroz

Best Fantasy: Monster Hunter Memoirs: Sinners by John Ringo & Larry Correia (I know Larry recused himself from further Dragon Award noms, but John Ringo’s still game for it)

Best YA novel: Would have voted for: Games Wizards Play – Diane Duane (released too early to qualify; first half of 2016)

Best Horror Novel : Etched in Bone – Anne Bishop

Best Graphic Novel: Jim Butcher’s The Dresden Files: Wild Card

Best Movie: Dr. Strange

Best video game: Would have voted for: Nier: Automata (released too early to qualify; first half of 2016)

Best Mobile Game: Would have nominated : Shadowverse by Cygames or Sword Art Online: Memory Defrag

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Pineapple Chicken

This is a lovely, summery dish that goes for a savoury sweet flavour instead of the usual sweet-n-sour. Unusually, it also uses evaporated milk as part of the broth, yet doesn’t end up soured. In the Philippines, we call this pininyahang manok. I think it makes a good midweek dinner; and my kids definitely agree.

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Zest and headaches

Of late I have been suffering from severe headaches. They start out as tension headaches then become migraines. I have been trying out several different pillows, rotating them. So I guess it will just be a matter if time before this resolves itself.

Sadly this has been limiting my screentime. Some days I am rather light sensitive so I can’t leave my room in those days. I save the painkillers for the days when I do have to go out. Continue reading

Hazelnut Chocolate Cake With Coffee Buttercream


I loooove coffee walnut cake. Luckily for me our grocery chain Coles has them for less than 10 AUD and it is omg scrumptious. I loooove coffee walnut cake. Luckily for me our grocery chain Coles has them for less than 10 AUD and it is omg scrumptious.

But for my birthday, I wanted a bit more Ferrero Rocher-ey taste; more chocolatey, maybe a bit of Nutella… I still wanted the coffee buttercream though. But for my birthday, I wanted a bit more Ferrero Rocher-ey taste; more chocolatey, maybe a bit of Nutella… I still wanted the coffee buttercream though.

I made this cake for both my birthday and again for Easter, which is why the above cake has mini Cadbury Creme eggs nested in the middle. I made this cake for both my birthday and again for Easter, which is why the above cake has mini Cadbury Creme eggs nested in the middle.

Maybe someday I’ll remember to take a photo of a cake slice instead of going ‘om nom nom’ right away.

Maybe.

Until then, have a recipe!

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Pork Sausage with Apples n Onions

 

This is an adaptation of the apples n’ onions recipe that I read about in Farmer Boy back when I was in grade 5. it makes for a very straightforward and flavorsome meal. My husband prepared this while he was out field and he proudly reported that some of the guys came back for thirds – everyone, apparently had seconds!

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Transforming Furikake Gohan

So, I finally got around to making a chicken aspic, inspired by the second episode of Shokugeki no Soma. If you haven’t seen this anime, here’s the particular segment I’m talking about.

This isn’t my recipe, but I’ve been wanting to try this ever since I saw that segment above. The recipe is included in the manga and has been posted on the Internet; and other people have tried doing it before me.

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