Grind it if you've got it

These burgers are more labor intensive than those that call for simply adding seasoning and aromatics to pre-ground beef, but they are sooo worth it. Sublimely flavorful, these patty melts are classic drive-in (or throw-back Shake Shack or In-N-Out) style. This will be my standby homemade burger recipe. It's especially good for apartment dwellers as it requires a pan, not grill.

Special Equipment needed: Meat Grinder Attachment for your Stand Mixer

Mmmmm. Freshly ground meat!

Grind-Your-Own Patty Melts
Adapted From Cook's Illustrated.

10 ounces sirloin steak tips, cut into 1-inch chunks
6 ounces boneless beef short ribs, cut into 1-inch chunks
Kosher salt and ground black pepper
1 tablespoon unsalted butter
4 soft hamburger buns
1/2 teaspoon vegetable oil
4 slices American cheese
Thinly sliced tomatoes and pieces of lettuce

1 recipe Classic Burger Sauce (below)

1. Process meat in meat grinder, alternating short rib and sirloin pieces into bowl or plate.

2. Transfer meat to baking sheet, overturing bowl (or plate) and without directly touching meat. Spread meat over sheet and inspect carefully, discarding any long strands of gristle or large chunks of hard meat or fat.

3. Gently separate ground meat into 4 equal mounds. Without picking meat up, with your fingers gently shape each mound into loose patty 1/4 inch thick and 4 inches in diameter, leaving edges and surface ragged. Season top of each patty with salt and pepper. Using spatula, flip patties and season other side.

4. Melt 1/2 tablespoon butter in heavy-bottomed 12-inch skillet over medium heat until foaming. Add bun tops, cut-wide down, and toast until light golden brown, about 2 minutes. Repeat with remaining butter and bun bottoms. Set buns aside and wipe out skillet with paper towels.

5. Return skillet to high heat; add oil and heat until just smoking. Using spatula, place burgers into skilet. Cook for about 2-3 minutes. Flip burgers over and cook for 1 minute. Top each patty with slice of cheese and continue to cook until cheese is melted, about 1 minute longer.

6. Transfer patties to bun bottoms. Spread 2 teaspoons of burger sauce on each bun top. Garnish with Lettuce and Tomato as desired. Cover burgers and serve immediately.

Classic Burger Sauce
Makes About 1/4 Cup

2 tablespoons mayonnaise
1 tablespoon ketchup
1/2 teaspoon sweet pickle relish
1/2 teaspoons sugar
1/2 teaspoon white vinegar
1/4 teaspoon ground black pepper

Combine all ingredients in bowl. Serve on burgers.

Real(ish) True Blood

For all the fans of HBO's campy-sexy-scary show True Blood (and you all should be!), you can soon sample your own blood substitute drink, Tru Blood, just like the vamps drink. Try Bill Compton's fave, O Positive. Should be out in time for Halloween!

Ezra Klein on Meal Value: Caloric and Economic

Ezra Klein addresses the benefits of restaurants posting calorie counts and the lack of true value of Restaurant Week pre-fixe menus over at The Washington Post.

I had a conversation over the weekend with some friends who live outside of NYC about how much I truly appreciate seeing the calorie counts. It's all about making a truly informed choice. Though, as Klein point out, some restaurants may rue that they can no longer just douse their dishes in butter.

Unattractive Men Eating Unattractive Meat

Chris Ying writes a very amusing article measuring a TV Show Host's attractiveness against the unattractiveness of the food her or she consumes in a periodical that's new to me, meatpaper.

Basically, he posits, if one measures attractiveness of any Food Show TV Host on a scale of 0-10 and then adds that score to a similar measurement of the UN-attractiveness of the featured food(s), the resulting sum is 10. For instance, Adam Richman from Man vs. Food on the Travel Channel (a favorite lazy Saturday viewing choice in my household) would rate about a 6 and the food he eats, though not necessarily gross is certainly junk-y and invariably served in gross portions, would rate about a 4. An entirely unscientific, but fun way to think about the food tv we consume.

Cook's Illustrated Cold Oil French Fries

The most recent issue of Cook's Illustrated includes a great, Domestic Agenda tested recipe for French Fries. It upends the traditional method of frying russet potato strips twice by using yukon golds, which are less starchy, and only frying them once, starting with cold oil. I knew when I tested it that it easily yielded wonderfully browned, tasty fries, but I found out after reading the finished article they're also apparently less greasy (by 1/3) than those made using the traditional method. Win-win. I highly recommend you take the 'option' to include the bacon fat. Pig-a-licious!


Easier French Fries
From Cook's Illustrated August 2009

2 1/2 lbs Yukon Gold Potatoes (about 6 medium), scrubbed, dried, sides squared off, and cut length-wise in 1/4 inch by 1/4 inch batons (strips)

6 cups peanut oil

1/4 cup bacon fat, strained, optional

Kosher Salt

1. Combine potatoes, oil, and bacon fat (if using) in large Dutch oven. Cook over high heat until oil has reached rolling boil, about 5 minutes. Continue to cook, without stirring, until potatoes are limp but exteriors are beginning to firm, about 15 minutes

2. Using tongs, stir potatoes, gently scraping up any that stick, and continue to cook, stirring ocacasionally, until golden and crisp, 5 to 10 minutes longer. Using skimmer or slotted spoon, transfer fries to thick paper bag or paper towels. Season with salt and serve immediately.

New Kitchen!

As promised, pics of my new, improved kitchen. It's not fully organized yet, but it's getting there. I've been having an amazing time cooking in it so far!

Top half of pantry. So much storage!!

Bottom half of pantry

My awesome stove which boils water at the speed of light!

Trends from The Fancy Food Show

I sampled lots of cool products at the 55th Fancy Food show earlier this week, some interesting or tasty enough to warrant their own posts. For now, I'll share with you some overall trends.

1. Chocolate with sea salt
Including sofi award winners Mari's New York Caramel Sea Salt Brownie and John Kelly Chocolates Truffle Fudge Bites -Dark Chocolate with French Grey Sea Salt.

2. Chocolate with bacon
Including Vosges

3. Chocolate and caramels with spicy stuff

4. Blood orange
Including sofi award winners Sarabeth's Kitchen Blood Orange Marmalade and Au Printemps Gourmet/Brickston Fine Foods Caramelized Onion and Blood Orange Confit.

5. Drinks made from aloe
These looked like the stuff you put on after a sunburn and tasted like sugar.

6. Drinks made from coconut juice
These tasted like stuff you put on before a sunburn...and sugar.

Stay tuned for tips on some great food finds for yourself or for gifting and where to find them.