The great Ketchup debate

Ketchup is to a hamburger as this conversation is to food.

shabbs wrote:Ketchup is to a hamburger as this conversation is to food.

You mean ground beef formed into a patty???!!!!!

Riprock wrote:Didn't know that but I have no idea what rennet is or used in, even after reading that article.

I just don't like the fact that baby cows are suspended from birth to maintain their tenderness, nor do I approve of the killing of any baby.

Rennet is harvested from the lining of the stomach of unweaned calves. There are other sources of rennet (just like there are vegetarian sources of gelatin for kosher gummy bears) but more expensive. Veal is a tiny bit more tender, perhaps, but it's also really bland. I really don't think there would be a market for veal if it wasn't simply available (it really doesn't cost more than beef -- certainly not any more than a decent cut). And a farmer would make a lot more money by letting his cows eat the free grass a few months longer and waiting for them to get bigger. So why do they slaughter a young cow before it's fully grown and lose all extra meat? Because of the rennet, which is necessary in the production of cheese, and more than makes up for the losses in selling smaller amounts of the meat.

What I have read on Rennet is that the artificial sources are more commonly used in North American Cheese production as it's cheaper and that the meat source Rennet is used in Europe due mainly to tradition.

Tradition is also what makes their bread more tasty and free from genetic modification.

Yeah I also read what Clutch did.

Riprock wrote:Yeah I also read what Clutch did.

I was told that "American Cheese" is supposed to be a version of Swiss. If rennet is the difference between Swiss and American then I think the slaughter of a few innocent baby cows just may be worth it. I feel horrible for saying that, though.

Seriously, though, rennet is just an enzyme -- if they can harvest it differently (or even synthesize it) then it should not make any difference; hence the rest of the "tradition" is probably where the differences lie.

I think they have been creating a synthetic version. Is it used in all cheeses though?

Summer means burger time... and here's a recipe I'm gonna try this weekend... I'll let you know how it goes...

Shabby Dabby's Super Duper Burgers:

• 3 pounds ground beef
  
• 2 eggs, beaten
  
• 1/2 cup dry bread crumbs
  
• 3 tbsp Worcestershire sauce
  
• 3 cloves garlic, minced
  
• 1 tbsp onion powder
  
• 1/4 cup 2% milk
  
• 1/2 cup of Diana Chicken 'n Rib BBQ sauce

Mix all that crap up there together in a big bowl. Should make about 10-12 patty's. When making the patty's, use your thumb to make an indentation in the middle of each burger on one side. When grilling them, put the burgers on the grill with the indentation side up. Grill 5 mins per side or until well done.

Note: I have not tried these yet...

Not sure what I think of a burger recipe with no ketchup in the recipe.

wprager wrote:

Riprock wrote:Yeah I also read what Clutch did.

I was told that "American Cheese" is supposed to be a version of Swiss. If rennet is the difference between Swiss and American then I think the slaughter of a few innocent baby cows just may be worth it. I feel horrible for saying that, though.

Seriously, though, rennet is just an enzyme -- if they can harvest it differently (or even synthesize it) then it should not make any difference; hence the rest of the "tradition" is probably where the differences lie.

Cheese produced in America not "American Cheese". As in most types of cheese only pasteurized.

Cap'n Clutch wrote:Not sure what I think of a burger recipe with no ketchup in the recipe.

The ketchup is for after... when dressing it up...

shabbs wrote:Summer means burger time... and here's a recipe I'm gonna try this weekend... I'll let you know how it goes...

Shabby Dabby's Super Duper Burgers:

• 3 pounds ground beef
  
• 2 eggs, beaten
  
• 1/2 cup dry bread crumbs
  
• 3 tbsp Worcestershire sauce
  
• 3 cloves garlic, minced
  
• 1 tbsp onion powder
  
• 1/4 cup 2% milk
  
• 1/2 cup of Diana Chicken 'n Rib BBQ sauce

Mix all that crap up there together in a big bowl. Should make about 10-12 patty's. When making the patty's, use your thumb to make an indentation in the middle of each burger on one side. When grilling them, put the burgers on the grill with the indentation side up. Grill 5 mins per side or until well done.

Note: I have not tried these yet...

Ron Swanson's burger:

Ingredients:
- Some meat
- A bun

Directions:
Grill the meat then put it on a bun. Eat it with your mouth, so that it goes into your belly. Repeat.

shabbs wrote:Summer means burger time... and here's a recipe I'm gonna try this weekend... I'll let you know how it goes...

Shabby Dabby's Super Duper Burgers:

• 3 pounds ground beef
  
• 2 eggs, beaten
  
• 1/2 cup dry bread crumbs
  
• 3 tbsp Worcestershire sauce
  
• 3 cloves garlic, minced
  
• 1 tbsp onion powder
  
• 1/4 cup 2% milk
  
• 1/2 cup of Diana Chicken 'n Rib BBQ sauce

Mix all that crap up there together in a big bowl. Should make about 10-12 patty's. When making the patty's, use your thumb to make an indentation in the middle of each burger on one side. When grilling them, put the burgers on the grill with the indentation side up. Grill 5 mins per side or until well done.

Note: I have not tried these yet...

This is the exact same recipe my family has been using over the years, minus the Diana sauce.

sens4win wrote:

shabbs wrote:Summer means burger time... and here's a recipe I'm gonna try this weekend... I'll let you know how it goes...

Shabby Dabby's Super Duper Burgers:
[list][*]3 pounds ground beef
[*]2 eggs, beaten
[*]1/2 cup dry bread crumbs
[*]3 tbsp Worcestershire sauce
[*]3 cloves garlic, minced
[*]1 tbsp onion powder
[*]1/4 cup 2% milk
[*]1/2 cup of Diana Chicken 'n Rib BBQ sauce[/
Mix all that crap up there together in a big bowl. Should make about 10-12 patty's. When making the patty's, use your thumb to make an indentation in the middle of each burger on one side. When grilling them, put the burgers on the grill with the indentation side up. Grill 5 mins per side or until well done.

Note: I have not tried these yet...

This is the exact same recipe my family has been using over the years, minus the Diana sauce.

For real? Sweet. I was looking for a new burger recipe and cobbled together that based on some good ones I found. Word is, the milk helps keep them juicy. We'll see...

Great burger recipe:

CHICAGO PIZZA BURGERS

2 pounds ground sirloin
1 cup chopped pepperoni (250ml)
1/3 cup grated Parmesan cheese (75ml)
2 tablespoons canned pizza sauce (30ml)
8 slices 1/8 inch provolone cheese
Salt and pepper to taste
8 onion cheese buns

Place sirloin, pepperoni, Parmesan cheese and pizza sauce into a large bowl. Mix ingredients until well combined.


Using your hands form 8 burger patties. Place burgers on tray.

Preheat barbeque to 375°F/190°C or medium high heat.

Oil the grill.

Drizzle burgers with oil and season with salt and pepper.

Place burgers on grill and cook for 5 minutes on each side.

Place a slice of cheese on each burger for final minute of cooking

Place buns on grill for 1 minute or until toasted. Close lid and allow cheese to melt.

Remove burgers and serve on toasted buns.

Yield: 8 servings[b]

Pizza burgers! Nice... will have to try those too...

American Cheese is what we call "processed cheese" like Kraft Singles. Except American Cheese is about 1/3 the price of what we pay for "processed cheese" such as Kraft Singles.

In the US they have "American Cheese" which is *not* processed cheese. I once heard someone say that it's the American version of Swiss.