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Lunch, Anybody?

Fifty150

One Too Many
Messages
1,852
Location
The Barbary Coast
It starts with a ball of meat the size of a softball. I expect it to shrink as it cooks. The end product is still a little over an inch thick. If I had to guess, the finished burger patty is still over a pound. I rarely make burgers at home. When I do, it has to be worth the effort. Which for me, means a little more meat. Perhaps because I am a fat pig. I am also cheap. McDonald's now has burgers over $10. That is tough to swallow.





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GHT

I'll Lock Up
Messages
9,346
Location
New Forest
Tina & I always give up meat during Lent. You learn to be creative when it's a vegetarian meal. We are not vegetarians and although we go without meat during Lent, we still eat dairy products. Today's lunch is "Mushroom Stroganoff." It's a mix of Olive Oil, onions, garlic, paprika, mushrooms, parsley, sour cream and rice..

In a large pan heat the olive oil and cook the onions until they just soften. Then add the paprika and garlic cooking them with the onions for a few minutes more before adding the mushrooms. Then add a pre-prepared veggie stock, and cook until the stock thickens. Turn off the heat and add the parsley and sour cream.

The rice is easy, it comes in a packet and requires two minutes in the microwave.

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Turnip

My Mail is Forwarded Here
Messages
3,250
Location
Europe
Just do it like the monks.
Two or three Liters Bock a day plus some water fauna like fishes, frogs, beavers, nutrias…that don’t count as meat, be creative.
 
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Fifty150

One Too Many
Messages
1,852
Location
The Barbary Coast
Corned beef and cabbage. Potato, carrot, celery, onion. Just enough liquid to cover the vegetables. The meat goes on top. The cabbage blankets the meat to insulate the steam.



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