Pressing hambuger a sin??

jmcquown said:

Dog3 said:

M. FERRANTE <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

I was watching the Epicurious cooking show on The Travel Channel and
the chef said that he never commits the ultimate sin of pressing down
on a hamburger (to rid it of grease) while it is cooking. Do you
press or no?

Mark Ferrante
Click here eveyday to feed a rescued animal:

http://www.theanimalrescuesite.com/

I don't press the burgers. I tried an experiment once on the gas
grill. I hand formed 2 burgers and threw them on. I pressed one a
couple of times during the cooking time. The pressed burger was
drier to taste than the non press. It turned me into a non presser,
as bad as I want to press I just don't.

Michael

It's a temptation, for sure. But eventually you learn when the burger is
done and you have a much juicier burger without flattening it with the
spatula, whether it be on the grill, under a broiler or in a frying pan.

Jill

I agree. I've seen too many country (and city) diners where the cook
uses the spatula to press down, or even haas another instrument (handle
and flat plate?) to press down, on the grill, which is usually a flat
surface grill rather than the open "lines" grill over the gas falmes.
I guess, from their standpoint, it makes the meat patty look more
"neat" and clean and ot fall apart when placed on the Wonder Bread bun.

..
Of course, in New Orleans French Quarter there is the famous Clover
Grill. (One has to experience it.) They have the flat solid grill
that does everything from burgers to hash browns, eggs, and chicken
fried steaks (before the gravy). Their gimmick is frying the large
(fresh meat) burgers under a hubcab. Turn it over soon, tap just
lightly with the back of the spatula, then spurt with water before
returning the hubcap over the meat. A combo of fried and steamed. It
really works! But you have to start out with good quality ground
beef. And you have to heed their advice to not dance on the tables,
and, "If it's not ready in five minutes, just sit and wait. We're not
your mother." And, "If you think our waitresses are ugly, just wait
til the next shift." etc.

jmcquown said:

Dog3 said:

M. FERRANTE <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

I was watching the Epicurious cooking show on The Travel Channel and
the chef said that he never commits the ultimate sin of pressing down
on a hamburger (to rid it of grease) while it is cooking. Do you
press or no?

Mark Ferrante
Click here eveyday to feed a rescued animal:

http://www.theanimalrescuesite.com/

I don't press the burgers. I tried an experiment once on the gas
grill. I hand formed 2 burgers and threw them on. I pressed one a
couple of times during the cooking time. The pressed burger was
drier to taste than the non press. It turned me into a non presser,
as bad as I want to press I just don't.

Michael

It's a temptation, for sure. But eventually you learn when the burger is
done and you have a much juicier burger without flattening it with the
spatula, whether it be on the grill, under a broiler or in a frying pan.

Jill

I agree. I've seen too many country (and city) diners where the cook
uses the spatula to press down, or even haas another instrument (handle
and flat plate?) to press down, on the grill, which is usually a flat
surface grill rather than the open "lines" grill over the gas falmes.
I guess, from their standpoint, it makes the meat patty look more
"neat" and clean and ot fall apart when placed on the Wonder Bread bun.

..
Of course, in New Orleans French Quarter there is the famous Clover
Grill. (One has to experience it.) They have the flat solid grill
that does everything from burgers to hash browns, eggs, and chicken
fried steaks (before the gravy). Their gimmick is frying the large
(fresh meat) burgers under a hubcab. Turn it over soon, tap just
lightly with the back of the spatula, then spurt with water before
returning the hubcap over the meat. A combo of fried and steamed. It
really works! But you have to start out with good quality ground
beef. And you have to heed their advice to not dance on the tables,
and, "If it's not ready in five minutes, just sit and wait. We're not
your mother." And, "If you think our waitresses are ugly, just wait
til the next shift." etc.

jmcquown said:

Dog3 said:

M. FERRANTE <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

I was watching the Epicurious cooking show on The Travel Channel and
the chef said that he never commits the ultimate sin of pressing down
on a hamburger (to rid it of grease) while it is cooking. Do you
press or no?

Mark Ferrante
Click here eveyday to feed a rescued animal:

http://www.theanimalrescuesite.com/

I don't press the burgers. I tried an experiment once on the gas
grill. I hand formed 2 burgers and threw them on. I pressed one a
couple of times during the cooking time. The pressed burger was
drier to taste than the non press. It turned me into a non presser,
as bad as I want to press I just don't.

Michael

It's a temptation, for sure. But eventually you learn when the burger is
done and you have a much juicier burger without flattening it with the
spatula, whether it be on the grill, under a broiler or in a frying pan.

Jill

I agree. I've seen too many country (and city) diners where the cook
uses the spatula to press down, or even haas another instrument (handle
and flat plate?) to press down, on the grill, which is usually a flat
surface grill rather than the open "lines" grill over the gas falmes.
I guess, from their standpoint, it makes the meat patty look more
"neat" and clean and ot fall apart when placed on the Wonder Bread bun.

..
Of course, in New Orleans French Quarter there is the famous Clover
Grill. (One has to experience it.) They have the flat solid grill
that does everything from burgers to hash browns, eggs, and chicken
fried steaks (before the gravy). Their gimmick is frying the large
(fresh meat) burgers under a hubcab. Turn it over soon, tap just
lightly with the back of the spatula, then spurt with water before
returning the hubcap over the meat. A combo of fried and steamed. It
really works! But you have to start out with good quality ground
beef. And you have to heed their advice to not dance on the tables,
and, "If it's not ready in five minutes, just sit and wait. We're not
your mother." And, "If you think our waitresses are ugly, just wait
til the next shift." etc.

jmcquown said:

Dog3 said:

M. FERRANTE <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

I was watching the Epicurious cooking show on The Travel Channel and
the chef said that he never commits the ultimate sin of pressing down
on a hamburger (to rid it of grease) while it is cooking. Do you
press or no?

Mark Ferrante
Click here eveyday to feed a rescued animal:

http://www.theanimalrescuesite.com/

I don't press the burgers. I tried an experiment once on the gas
grill. I hand formed 2 burgers and threw them on. I pressed one a
couple of times during the cooking time. The pressed burger was
drier to taste than the non press. It turned me into a non presser,
as bad as I want to press I just don't.

Michael

It's a temptation, for sure. But eventually you learn when the burger is
done and you have a much juicier burger without flattening it with the
spatula, whether it be on the grill, under a broiler or in a frying pan.

Jill

I agree. I've seen too many country (and city) diners where the cook
uses the spatula to press down, or even haas another instrument (handle
and flat plate?) to press down, on the grill, which is usually a flat
surface grill rather than the open "lines" grill over the gas falmes.
I guess, from their standpoint, it makes the meat patty look more
"neat" and clean and ot fall apart when placed on the Wonder Bread bun.

..
Of course, in New Orleans French Quarter there is the famous Clover
Grill. (One has to experience it.) They have the flat solid grill
that does everything from burgers to hash browns, eggs, and chicken
fried steaks (before the gravy). Their gimmick is frying the large
(fresh meat) burgers under a hubcab. Turn it over soon, tap just
lightly with the back of the spatula, then spurt with water before
returning the hubcap over the meat. A combo of fried and steamed. It
really works! But you have to start out with good quality ground
beef. And you have to heed their advice to not dance on the tables,
and, "If it's not ready in five minutes, just sit and wait. We're not
your mother." And, "If you think our waitresses are ugly, just wait
til the next shift." etc.

jmcquown said:

Dog3 said:

M. FERRANTE <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

I was watching the Epicurious cooking show on The Travel Channel and
the chef said that he never commits the ultimate sin of pressing down
on a hamburger (to rid it of grease) while it is cooking. Do you
press or no?

Mark Ferrante
Click here eveyday to feed a rescued animal:

http://www.theanimalrescuesite.com/

I don't press the burgers. I tried an experiment once on the gas
grill. I hand formed 2 burgers and threw them on. I pressed one a
couple of times during the cooking time. The pressed burger was
drier to taste than the non press. It turned me into a non presser,
as bad as I want to press I just don't.

Michael

It's a temptation, for sure. But eventually you learn when the burger is
done and you have a much juicier burger without flattening it with the
spatula, whether it be on the grill, under a broiler or in a frying pan.

Jill

I agree. I've seen too many country (and city) diners where the cook
uses the spatula to press down, or even haas another instrument (handle
and flat plate?) to press down, on the grill, which is usually a flat
surface grill rather than the open "lines" grill over the gas falmes.
I guess, from their standpoint, it makes the meat patty look more
"neat" and clean and ot fall apart when placed on the Wonder Bread bun.

..
Of course, in New Orleans French Quarter there is the famous Clover
Grill. (One has to experience it.) They have the flat solid grill
that does everything from burgers to hash browns, eggs, and chicken
fried steaks (before the gravy). Their gimmick is frying the large
(fresh meat) burgers under a hubcab. Turn it over soon, tap just
lightly with the back of the spatula, then spurt with water before
returning the hubcap over the meat. A combo of fried and steamed. It
really works! But you have to start out with good quality ground
beef. And you have to heed their advice to not dance on the tables,
and, "If it's not ready in five minutes, just sit and wait. We're not
your mother." And, "If you think our waitresses are ugly, just wait
til the next shift." etc.

jmcquown said:

Dog3 said:

M. FERRANTE <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

I was watching the Epicurious cooking show on The Travel Channel and
the chef said that he never commits the ultimate sin of pressing down
on a hamburger (to rid it of grease) while it is cooking. Do you
press or no?

Mark Ferrante
Click here eveyday to feed a rescued animal:

http://www.theanimalrescuesite.com/

I don't press the burgers. I tried an experiment once on the gas
grill. I hand formed 2 burgers and threw them on. I pressed one a
couple of times during the cooking time. The pressed burger was
drier to taste than the non press. It turned me into a non presser,
as bad as I want to press I just don't.

Michael

It's a temptation, for sure. But eventually you learn when the burger is
done and you have a much juicier burger without flattening it with the
spatula, whether it be on the grill, under a broiler or in a frying pan.

Jill

I agree. I've seen too many country (and city) diners where the cook
uses the spatula to press down, or even haas another instrument (handle
and flat plate?) to press down, on the grill, which is usually a flat
surface grill rather than the open "lines" grill over the gas falmes.
I guess, from their standpoint, it makes the meat patty look more
"neat" and clean and ot fall apart when placed on the Wonder Bread bun.

..
Of course, in New Orleans French Quarter there is the famous Clover
Grill. (One has to experience it.) They have the flat solid grill
that does everything from burgers to hash browns, eggs, and chicken
fried steaks (before the gravy). Their gimmick is frying the large
(fresh meat) burgers under a hubcab. Turn it over soon, tap just
lightly with the back of the spatula, then spurt with water before
returning the hubcap over the meat. A combo of fried and steamed. It
really works! But you have to start out with good quality ground
beef. And you have to heed their advice to not dance on the tables,
and, "If it's not ready in five minutes, just sit and wait. We're not
your mother." And, "If you think our waitresses are ugly, just wait
til the next shift." etc.

jmcquown said:

Dog3 said:

M. FERRANTE <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

I was watching the Epicurious cooking show on The Travel Channel and
the chef said that he never commits the ultimate sin of pressing down
on a hamburger (to rid it of grease) while it is cooking. Do you
press or no?

Mark Ferrante
Click here eveyday to feed a rescued animal:

http://www.theanimalrescuesite.com/

I don't press the burgers. I tried an experiment once on the gas
grill. I hand formed 2 burgers and threw them on. I pressed one a
couple of times during the cooking time. The pressed burger was
drier to taste than the non press. It turned me into a non presser,
as bad as I want to press I just don't.

Michael

It's a temptation, for sure. But eventually you learn when the burger is
done and you have a much juicier burger without flattening it with the
spatula, whether it be on the grill, under a broiler or in a frying pan.

Jill

I agree. I've seen too many country (and city) diners where the cook
uses the spatula to press down, or even haas another instrument (handle
and flat plate?) to press down, on the grill, which is usually a flat
surface grill rather than the open "lines" grill over the gas falmes.
I guess, from their standpoint, it makes the meat patty look more
"neat" and clean and ot fall apart when placed on the Wonder Bread bun.

..
Of course, in New Orleans French Quarter there is the famous Clover
Grill. (One has to experience it.) They have the flat solid grill
that does everything from burgers to hash browns, eggs, and chicken
fried steaks (before the gravy). Their gimmick is frying the large
(fresh meat) burgers under a hubcab. Turn it over soon, tap just
lightly with the back of the spatula, then spurt with water before
returning the hubcap over the meat. A combo of fried and steamed. It
really works! But you have to start out with good quality ground
beef. And you have to heed their advice to not dance on the tables,
and, "If it's not ready in five minutes, just sit and wait. We're not
your mother." And, "If you think our waitresses are ugly, just wait
til the next shift." etc.

jmcquown said:

Dog3 said:

M. FERRANTE <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

I was watching the Epicurious cooking show on The Travel Channel and
the chef said that he never commits the ultimate sin of pressing down
on a hamburger (to rid it of grease) while it is cooking. Do you
press or no?

Mark Ferrante
Click here eveyday to feed a rescued animal:

http://www.theanimalrescuesite.com/

I don't press the burgers. I tried an experiment once on the gas
grill. I hand formed 2 burgers and threw them on. I pressed one a
couple of times during the cooking time. The pressed burger was
drier to taste than the non press. It turned me into a non presser,
as bad as I want to press I just don't.

Michael

It's a temptation, for sure. But eventually you learn when the burger is
done and you have a much juicier burger without flattening it with the
spatula, whether it be on the grill, under a broiler or in a frying pan.

Jill

I agree. I've seen too many country (and city) diners where the cook
uses the spatula to press down, or even haas another instrument (handle
and flat plate?) to press down, on the grill, which is usually a flat
surface grill rather than the open "lines" grill over the gas falmes.
I guess, from their standpoint, it makes the meat patty look more
"neat" and clean and ot fall apart when placed on the Wonder Bread bun.

..
Of course, in New Orleans French Quarter there is the famous Clover
Grill. (One has to experience it.) They have the flat solid grill
that does everything from burgers to hash browns, eggs, and chicken
fried steaks (before the gravy). Their gimmick is frying the large
(fresh meat) burgers under a hubcab. Turn it over soon, tap just
lightly with the back of the spatula, then spurt with water before
returning the hubcap over the meat. A combo of fried and steamed. It
really works! But you have to start out with good quality ground
beef. And you have to heed their advice to not dance on the tables,
and, "If it's not ready in five minutes, just sit and wait. We're not
your mother." And, "If you think our waitresses are ugly, just wait
til the next shift." etc.

jmcquown said:

Dog3 said:

M. FERRANTE <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

I was watching the Epicurious cooking show on The Travel Channel and
the chef said that he never commits the ultimate sin of pressing down
on a hamburger (to rid it of grease) while it is cooking. Do you
press or no?

Mark Ferrante
Click here eveyday to feed a rescued animal:

http://www.theanimalrescuesite.com/

I don't press the burgers. I tried an experiment once on the gas
grill. I hand formed 2 burgers and threw them on. I pressed one a
couple of times during the cooking time. The pressed burger was
drier to taste than the non press. It turned me into a non presser,
as bad as I want to press I just don't.

Michael

It's a temptation, for sure. But eventually you learn when the burger is
done and you have a much juicier burger without flattening it with the
spatula, whether it be on the grill, under a broiler or in a frying pan.

Jill

I agree. I've seen too many country (and city) diners where the cook
uses the spatula to press down, or even haas another instrument (handle
and flat plate?) to press down, on the grill, which is usually a flat
surface grill rather than the open "lines" grill over the gas falmes.
I guess, from their standpoint, it makes the meat patty look more
"neat" and clean and ot fall apart when placed on the Wonder Bread bun.

..
Of course, in New Orleans French Quarter there is the famous Clover
Grill. (One has to experience it.) They have the flat solid grill
that does everything from burgers to hash browns, eggs, and chicken
fried steaks (before the gravy). Their gimmick is frying the large
(fresh meat) burgers under a hubcab. Turn it over soon, tap just
lightly with the back of the spatula, then spurt with water before
returning the hubcap over the meat. A combo of fried and steamed. It
really works! But you have to start out with good quality ground
beef. And you have to heed their advice to not dance on the tables,
and, "If it's not ready in five minutes, just sit and wait. We're not
your mother." And, "If you think our waitresses are ugly, just wait
til the next shift." etc.

jmcquown said:

Dog3 said:

M. FERRANTE <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

I was watching the Epicurious cooking show on The Travel Channel and
the chef said that he never commits the ultimate sin of pressing down
on a hamburger (to rid it of grease) while it is cooking. Do you
press or no?

Mark Ferrante
Click here eveyday to feed a rescued animal:

http://www.theanimalrescuesite.com/

I don't press the burgers. I tried an experiment once on the gas
grill. I hand formed 2 burgers and threw them on. I pressed one a
couple of times during the cooking time. The pressed burger was
drier to taste than the non press. It turned me into a non presser,
as bad as I want to press I just don't.

Michael

It's a temptation, for sure. But eventually you learn when the burger is
done and you have a much juicier burger without flattening it with the
spatula, whether it be on the grill, under a broiler or in a frying pan.

Jill

I agree. I've seen too many country (and city) diners where the cook
uses the spatula to press down, or even haas another instrument (handle
and flat plate?) to press down, on the grill, which is usually a flat
surface grill rather than the open "lines" grill over the gas falmes.
I guess, from their standpoint, it makes the meat patty look more
"neat" and clean and ot fall apart when placed on the Wonder Bread bun.

..
Of course, in New Orleans French Quarter there is the famous Clover
Grill. (One has to experience it.) They have the flat solid grill
that does everything from burgers to hash browns, eggs, and chicken
fried steaks (before the gravy). Their gimmick is frying the large
(fresh meat) burgers under a hubcab. Turn it over soon, tap just
lightly with the back of the spatula, then spurt with water before
returning the hubcap over the meat. A combo of fried and steamed. It
really works! But you have to start out with good quality ground
beef. And you have to heed their advice to not dance on the tables,
and, "If it's not ready in five minutes, just sit and wait. We're not
your mother." And, "If you think our waitresses are ugly, just wait
til the next shift." etc.

jmcquown said:

Dog3 said:

M. FERRANTE <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

I was watching the Epicurious cooking show on The Travel Channel and
the chef said that he never commits the ultimate sin of pressing down
on a hamburger (to rid it of grease) while it is cooking. Do you
press or no?

Mark Ferrante
Click here eveyday to feed a rescued animal:

http://www.theanimalrescuesite.com/

I don't press the burgers. I tried an experiment once on the gas
grill. I hand formed 2 burgers and threw them on. I pressed one a
couple of times during the cooking time. The pressed burger was
drier to taste than the non press. It turned me into a non presser,
as bad as I want to press I just don't.

Michael

It's a temptation, for sure. But eventually you learn when the burger is
done and you have a much juicier burger without flattening it with the
spatula, whether it be on the grill, under a broiler or in a frying pan.

Jill

I agree. I've seen too many country (and city) diners where the cook
uses the spatula to press down, or even haas another instrument (handle
and flat plate?) to press down, on the grill, which is usually a flat
surface grill rather than the open "lines" grill over the gas falmes.
I guess, from their standpoint, it makes the meat patty look more
"neat" and clean and ot fall apart when placed on the Wonder Bread bun.

..
Of course, in New Orleans French Quarter there is the famous Clover
Grill. (One has to experience it.) They have the flat solid grill
that does everything from burgers to hash browns, eggs, and chicken
fried steaks (before the gravy). Their gimmick is frying the large
(fresh meat) burgers under a hubcab. Turn it over soon, tap just
lightly with the back of the spatula, then spurt with water before
returning the hubcap over the meat. A combo of fried and steamed. It
really works! But you have to start out with good quality ground
beef. And you have to heed their advice to not dance on the tables,
and, "If it's not ready in five minutes, just sit and wait. We're not
your mother." And, "If you think our waitresses are ugly, just wait
til the next shift." etc.

jmcquown said:

Dog3 said:

M. FERRANTE <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

I was watching the Epicurious cooking show on The Travel Channel and
the chef said that he never commits the ultimate sin of pressing down
on a hamburger (to rid it of grease) while it is cooking. Do you
press or no?

Mark Ferrante
Click here eveyday to feed a rescued animal:

http://www.theanimalrescuesite.com/

I don't press the burgers. I tried an experiment once on the gas
grill. I hand formed 2 burgers and threw them on. I pressed one a
couple of times during the cooking time. The pressed burger was
drier to taste than the non press. It turned me into a non presser,
as bad as I want to press I just don't.

Michael

It's a temptation, for sure. But eventually you learn when the burger is
done and you have a much juicier burger without flattening it with the
spatula, whether it be on the grill, under a broiler or in a frying pan.

Jill

I agree. I've seen too many country (and city) diners where the cook
uses the spatula to press down, or even haas another instrument (handle
and flat plate?) to press down, on the grill, which is usually a flat
surface grill rather than the open "lines" grill over the gas falmes.
I guess, from their standpoint, it makes the meat patty look more
"neat" and clean and ot fall apart when placed on the Wonder Bread bun.

..
Of course, in New Orleans French Quarter there is the famous Clover
Grill. (One has to experience it.) They have the flat solid grill
that does everything from burgers to hash browns, eggs, and chicken
fried steaks (before the gravy). Their gimmick is frying the large
(fresh meat) burgers under a hubcab. Turn it over soon, tap just
lightly with the back of the spatula, then spurt with water before
returning the hubcap over the meat. A combo of fried and steamed. It
really works! But you have to start out with good quality ground
beef. And you have to heed their advice to not dance on the tables,
and, "If it's not ready in five minutes, just sit and wait. We're not
your mother." And, "If you think our waitresses are ugly, just wait
til the next shift." etc.

jmcquown said:

Dog3 said:

M. FERRANTE <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

I was watching the Epicurious cooking show on The Travel Channel and
the chef said that he never commits the ultimate sin of pressing down
on a hamburger (to rid it of grease) while it is cooking. Do you
press or no?

Mark Ferrante
Click here eveyday to feed a rescued animal:

http://www.theanimalrescuesite.com/

I don't press the burgers. I tried an experiment once on the gas
grill. I hand formed 2 burgers and threw them on. I pressed one a
couple of times during the cooking time. The pressed burger was
drier to taste than the non press. It turned me into a non presser,
as bad as I want to press I just don't.

Michael

It's a temptation, for sure. But eventually you learn when the burger is
done and you have a much juicier burger without flattening it with the
spatula, whether it be on the grill, under a broiler or in a frying pan.

Jill

I agree. I've seen too many country (and city) diners where the cook
uses the spatula to press down, or even haas another instrument (handle
and flat plate?) to press down, on the grill, which is usually a flat
surface grill rather than the open "lines" grill over the gas falmes.
I guess, from their standpoint, it makes the meat patty look more
"neat" and clean and ot fall apart when placed on the Wonder Bread bun.

..
Of course, in New Orleans French Quarter there is the famous Clover
Grill. (One has to experience it.) They have the flat solid grill
that does everything from burgers to hash browns, eggs, and chicken
fried steaks (before the gravy). Their gimmick is frying the large
(fresh meat) burgers under a hubcab. Turn it over soon, tap just
lightly with the back of the spatula, then spurt with water before
returning the hubcap over the meat. A combo of fried and steamed. It
really works! But you have to start out with good quality ground
beef. And you have to heed their advice to not dance on the tables,
and, "If it's not ready in five minutes, just sit and wait. We're not
your mother." And, "If you think our waitresses are ugly, just wait
til the next shift." etc.

Monsur Fromage du Pollet said:

sf wrote on 26 Jul 2005 in rec.food.cooking

Quoted message said:

You FRY them? I haven't done it that way in years.

I fry, broil and grill...but I press down only when frying.

I can't be too snooty. My husband told me only yesterday that a steak
he made for me a few months ago (which I absolutely LOVED) had been
pan fried. That should teach me not to work so late!

Quoted message said:

I like the taste of fried burgers. I also like the other methods
mentioned. But fried burgers is almost a comfort food. I eat burgers
about 3 times a month and at least one of those times will be
fried...the other two are likely to be grilled and the rare time
broiled.

I love burgers too. If I don't have a burger at least one a week, I'm
left craving it.... so I'm probably on your schedule of 3 times a
month. I said that because until you made me thing about it, I
thought I ate burgers more than that. REALLY!

Quoted message said:

I think possibly wrongly that broiled burger require more
attention than the other methods and I like to do prep work on other
stuff, frying appeals to me as I feel I don't need to pay as strict
attention to them. Same when grilling.

OK, I'll buy that arguement. I'm the type that throws some potatoes
in the oven to "fry" (I cut use potatoes) and cook the burger
inbetween. Burger, oven fries, salad (this week, it's Caesar)... is a
satisfying meal for me.

Monsur Fromage du Pollet said:

sf wrote on 26 Jul 2005 in rec.food.cooking

Quoted message said:

You FRY them? I haven't done it that way in years.

I fry, broil and grill...but I press down only when frying.

I can't be too snooty. My husband told me only yesterday that a steak
he made for me a few months ago (which I absolutely LOVED) had been
pan fried. That should teach me not to work so late!

Quoted message said:

I like the taste of fried burgers. I also like the other methods
mentioned. But fried burgers is almost a comfort food. I eat burgers
about 3 times a month and at least one of those times will be
fried...the other two are likely to be grilled and the rare time
broiled.

I love burgers too. If I don't have a burger at least one a week, I'm
left craving it.... so I'm probably on your schedule of 3 times a
month. I said that because until you made me thing about it, I
thought I ate burgers more than that. REALLY!

Quoted message said:

I think possibly wrongly that broiled burger require more
attention than the other methods and I like to do prep work on other
stuff, frying appeals to me as I feel I don't need to pay as strict
attention to them. Same when grilling.

OK, I'll buy that arguement. I'm the type that throws some potatoes
in the oven to "fry" (I cut use potatoes) and cook the burger
inbetween. Burger, oven fries, salad (this week, it's Caesar)... is a
satisfying meal for me.

Monsur Fromage du Pollet said:

sf wrote on 26 Jul 2005 in rec.food.cooking

Quoted message said:

You FRY them? I haven't done it that way in years.

I fry, broil and grill...but I press down only when frying.

I can't be too snooty. My husband told me only yesterday that a steak
he made for me a few months ago (which I absolutely LOVED) had been
pan fried. That should teach me not to work so late!

Quoted message said:

I like the taste of fried burgers. I also like the other methods
mentioned. But fried burgers is almost a comfort food. I eat burgers
about 3 times a month and at least one of those times will be
fried...the other two are likely to be grilled and the rare time
broiled.

I love burgers too. If I don't have a burger at least one a week, I'm
left craving it.... so I'm probably on your schedule of 3 times a
month. I said that because until you made me thing about it, I
thought I ate burgers more than that. REALLY!

Quoted message said:

I think possibly wrongly that broiled burger require more
attention than the other methods and I like to do prep work on other
stuff, frying appeals to me as I feel I don't need to pay as strict
attention to them. Same when grilling.

OK, I'll buy that arguement. I'm the type that throws some potatoes
in the oven to "fry" (I cut use potatoes) and cook the burger
inbetween. Burger, oven fries, salad (this week, it's Caesar)... is a
satisfying meal for me.

Monsur Fromage du Pollet said:

sf wrote on 26 Jul 2005 in rec.food.cooking

Quoted message said:

You FRY them? I haven't done it that way in years.

I fry, broil and grill...but I press down only when frying.

I can't be too snooty. My husband told me only yesterday that a steak
he made for me a few months ago (which I absolutely LOVED) had been
pan fried. That should teach me not to work so late!

Quoted message said:

I like the taste of fried burgers. I also like the other methods
mentioned. But fried burgers is almost a comfort food. I eat burgers
about 3 times a month and at least one of those times will be
fried...the other two are likely to be grilled and the rare time
broiled.

I love burgers too. If I don't have a burger at least one a week, I'm
left craving it.... so I'm probably on your schedule of 3 times a
month. I said that because until you made me thing about it, I
thought I ate burgers more than that. REALLY!

Quoted message said:

I think possibly wrongly that broiled burger require more
attention than the other methods and I like to do prep work on other
stuff, frying appeals to me as I feel I don't need to pay as strict
attention to them. Same when grilling.

OK, I'll buy that arguement. I'm the type that throws some potatoes
in the oven to "fry" (I cut use potatoes) and cook the burger
inbetween. Burger, oven fries, salad (this week, it's Caesar)... is a
satisfying meal for me.

Monsur Fromage du Pollet said:

sf wrote on 26 Jul 2005 in rec.food.cooking

Quoted message said:

You FRY them? I haven't done it that way in years.

I fry, broil and grill...but I press down only when frying.

I can't be too snooty. My husband told me only yesterday that a steak
he made for me a few months ago (which I absolutely LOVED) had been
pan fried. That should teach me not to work so late!

Quoted message said:

I like the taste of fried burgers. I also like the other methods
mentioned. But fried burgers is almost a comfort food. I eat burgers
about 3 times a month and at least one of those times will be
fried...the other two are likely to be grilled and the rare time
broiled.

I love burgers too. If I don't have a burger at least one a week, I'm
left craving it.... so I'm probably on your schedule of 3 times a
month. I said that because until you made me thing about it, I
thought I ate burgers more than that. REALLY!

Quoted message said:

I think possibly wrongly that broiled burger require more
attention than the other methods and I like to do prep work on other
stuff, frying appeals to me as I feel I don't need to pay as strict
attention to them. Same when grilling.

OK, I'll buy that arguement. I'm the type that throws some potatoes
in the oven to "fry" (I cut use potatoes) and cook the burger
inbetween. Burger, oven fries, salad (this week, it's Caesar)... is a
satisfying meal for me.

Monsur Fromage du Pollet said:

sf wrote on 26 Jul 2005 in rec.food.cooking

Quoted message said:

You FRY them? I haven't done it that way in years.

I fry, broil and grill...but I press down only when frying.

I can't be too snooty. My husband told me only yesterday that a steak
he made for me a few months ago (which I absolutely LOVED) had been
pan fried. That should teach me not to work so late!

Quoted message said:

I like the taste of fried burgers. I also like the other methods
mentioned. But fried burgers is almost a comfort food. I eat burgers
about 3 times a month and at least one of those times will be
fried...the other two are likely to be grilled and the rare time
broiled.

I love burgers too. If I don't have a burger at least one a week, I'm
left craving it.... so I'm probably on your schedule of 3 times a
month. I said that because until you made me thing about it, I
thought I ate burgers more than that. REALLY!

Quoted message said:

I think possibly wrongly that broiled burger require more
attention than the other methods and I like to do prep work on other
stuff, frying appeals to me as I feel I don't need to pay as strict
attention to them. Same when grilling.

OK, I'll buy that arguement. I'm the type that throws some potatoes
in the oven to "fry" (I cut use potatoes) and cook the burger
inbetween. Burger, oven fries, salad (this week, it's Caesar)... is a
satisfying meal for me.

Monsur Fromage du Pollet said:

sf wrote on 26 Jul 2005 in rec.food.cooking

Quoted message said:

You FRY them? I haven't done it that way in years.

I fry, broil and grill...but I press down only when frying.

I can't be too snooty. My husband told me only yesterday that a steak
he made for me a few months ago (which I absolutely LOVED) had been
pan fried. That should teach me not to work so late!

Quoted message said:

I like the taste of fried burgers. I also like the other methods
mentioned. But fried burgers is almost a comfort food. I eat burgers
about 3 times a month and at least one of those times will be
fried...the other two are likely to be grilled and the rare time
broiled.

I love burgers too. If I don't have a burger at least one a week, I'm
left craving it.... so I'm probably on your schedule of 3 times a
month. I said that because until you made me thing about it, I
thought I ate burgers more than that. REALLY!

Quoted message said:

I think possibly wrongly that broiled burger require more
attention than the other methods and I like to do prep work on other
stuff, frying appeals to me as I feel I don't need to pay as strict
attention to them. Same when grilling.

OK, I'll buy that arguement. I'm the type that throws some potatoes
in the oven to "fry" (I cut use potatoes) and cook the burger
inbetween. Burger, oven fries, salad (this week, it's Caesar)... is a
satisfying meal for me.