New Recipes #12-13

[lillibet]

Occasionally I wonder why I read The Amateur Gourmet, especially now that he's living in LA. And then he posts a totally game-changing recipe like this one for Roasted Hamburgers. So easy, so much less mess than any other method, scalable, and delicious! Hamburgers have been a rare occurrence in our household, but I think that may be changing.

I paired them with this recipe for Duck Fat Hash Browns, which were also very tasty. I doubled the recipe, which may have been unnecessary, and think I didn't use quite enough fat, so further experimentation may be in order. On the other hand, when I've already got a 475F oven, maybe I'll try roasting the potatoes instead.

Comments

[whitebird.livejournal.com]

It is rare that my mother will make hamburgers on the grill, they're almost always done in the oven. She just uses the regular broiling pan with slots, and broils them.

And it used to be she'd keep her bacon fat for cooking purposes. (Including for my father's popcorn.) But now they don't have so much bacon, and it's usually done in the microwave, so that's gone by the wayside. Ah well.

[da-lj.livejournal.com]

Ooooh. Duck fat hash browns sound so wonderful. This bears followup experimentation. :)

[melted-snowball.livejournal.com]

There is a vendor at St. Jacobs that sells goose fat. I'm just sayin'.

[pekmez.livejournal.com]

You know, goose fat probably freezes and transports well. One time when we went to Canada, we smuggled in a cabbage in our trunk....

[pekmez.livejournal.com]

When something is made with duck fat, I imagine using more would never hurt it. That sounds wonderful.