Last Night I Ate A Hamburger . . . .

[BonzaiDuck]

I may have had an appetite in recent days for burgers of any kind.

But my tomato vines are producing so many tomatoes, so many now ripening, that my only reaction was to make more Bolognese sauce and eat low-carb pasta with it. With proper planning I might have got out my pressure canner and canned jars of pasta sauce, but I chose to make a finished spaghetti Bolognese sauce with the meat and mushrooms. I'd rather not can it that way.

So -- yeah -- I'm eating pasta with my special sauce. Anyway -- I can freeze the finished Bolognese sauce. I just need to be sure I've got space in the freezer.

EAT WHAT YOU COOK! THAT'S WHAT I SAY!

UPDATE: I'm going to skip the hamburger tonight and thaw out that big Porterhouse steak. Yeah-sah. Thas what I gonna do.

 

[Muse]

I'm a 21st century Wimpie. I know I have to drastically cut back on red meat for my diabetes, my blood pressure, my cholesterol and maybe my kidneys.

I finally did a search on veggie burgers, their cost and viability as a beef substitute. Out of about 14 options, I found this:

Impossible Burgers -- 24 oz -- 6 patties -- about $15 at the right grocery

As a burger connoisseur -- who makes the best burgers I've ever eaten -- these taste like burgers, have the consistency of burgers, cook like burgers.

They may be worth the roughly $2.50 to $3 per pattie. I swear if there were anything hinky or wrong with how these burgers taste or chew, if I'd think right away that they weren't beef, I'd never want another one.

But these . . . . . . are freaking hamburgers. I think if I order $50-worth from Amazon for $12 each, I can get free shipping. The vendor apparently isn't covered by Prime membership for free shipping.

"I'll gladly pay you Tuesday for Impossible Burgers today . . . " -- with my Amazon card.

Anyway, a "real" burger at a drive-thru like In-and-Out or Burger King is going to cost you closer to $10. So buying these makes sense. I'm going to fix another one tonight. I can eat as many burgers as I want!

That's what my neighbor gets. When I did some Costco shopping for her it was on the list. I haven't tried them yet, but yeah, I figure they're good because my neighbors aren't dummies.

Edit: Maybe not, based on @nakedfrog comments. Anyway, I don't have a yen for burgers these days.

 

[Muse]

I may have had an appetite in recent days for burgers of any kind.

But my tomato vines are producing so many tomatoes, so many now ripening, that my only reaction was to make more Bolognese sauce and eat low-carb pasta with it. With proper planning I might have got out my pressure canner and canned jars of pasta sauce, but I chose to make a finished spaghetti Bolognese sauce with the meat and mushrooms. I'd rather not can it that way.

So -- yeah -- I'm eating pasta with my special sauce. Anyway -- I can freeze the finished Bolognese sauce. I just need to be sure I've got space in the freezer.

EAT WHAT YOU COOK! THAT'S WHAT I SAY!

UPDATE: I'm going to skip the hamburger tonight and thaw out that big Porterhouse steak. Yeah-sah. Thas what I gonna do.

Got lots of tomatoes out in my back yard. Made 2nd batch of tomato hot sauce couple days ago:

1/2 pound organic jalapenos, chopped fine.

5 pound vine ripened tomatoes, chopped

Some salt (not much)

Citric acid: 2 teaspoons

Simmer and can in jars simmered in water.

Tools: Big funnel, steel tongs, thick rubber style gloves, ladle

Label and store

I can attest, the sauce in sealed jars keep for years with no perceptible degradation.

 

[BonzaiDuck]

Got lots of tomatoes out in my back yard. Made 2nd batch of tomato hot sauce couple days ago:

1/2 pound organic jalapenos, chopped fine.

5 pound vine ripened tomatoes, chopped

Some salt (not much)

Citric acid: 2 teaspoons

Simmer and can in jars simmering in water.

Tools: Big funnel, steel tongs, thick rubber style gloves, ladle

Label and store

You can do that -- use boiling water for tomato-based product. I have a pressure-canner, so when I need to can something, I use it. The exception is my dill pickles. I use the "Cold-Pack" method, and the jars must be kept refrigerated. "Cold-Pack" makes pickles that stay "crispy" for a few months.

I am going to copy your recipe. I probably need to purge my kitchen cupboard of stale tortilla chips, and buy some new ones. Man does not live by Del Taco sauce packets alone . . .

But speaking of "Mexican", I took my cousin and housemate to dinner the other night, and our mistake was ordering the "Cadillac Margaritas". Effing $190 bucks?! But it was partly to reward her for helping me pull up my mite-infected tomato vines. Got it all done in a morning's effort! I just had failed to keep up with the Neem-oil and Green-Cleaner spraying. But they were mature plants, the weather is too hot, and I just get a jump on being ready for cooler weather when I can re-start my garden. We also terminated my zucchini and my cucumber plants. No problem with that, either! It's part of my annual cycle. I've got 12 quarts of Ratatouille stored in the freezer.

Now I'm getting hungry, and I think I should run by the grocery as I pursue another errand and pick up some smoked bacon. I'll make BLT sandwiches with the garden harvest . . .

 

[Muse]

You can do that -- use boiling water for tomato-based product. I have a pressure-canner, so when I need to can something, I use it. The exception is my dill pickles. I use the "Cold-Pack" method, and the jars must be kept refrigerated. "Cold-Pack" makes pickles that stay "crispy" for a few months.

I am going to copy your recipe. I probably need to purge my kitchen cupboard of stale tortilla chips, and buy some new ones. Man does not live by Del Taco sauce packets alone . . .

But speaking of "Mexican", I took my cousin and housemate to dinner the other night, and our mistake was ordering the "Cadillac Margaritas". Effing $190 bucks?! But it was partly to reward her for helping me pull up my mite-infected tomato vines. Got it all done in a morning's effort! I just had failed to keep up with the Neem-oil and Green-Cleaner spraying. But they were mature plants, the weather is too hot, and I just get a jump on being ready for cooler weather when I can re-start my garden. We also terminated my zucchini and my cucumber plants. No problem with that, either! It's part of my annual cycle. I've got 12 quarts of Ratatouille stored in the freezer.

Now I'm getting hungry, and I think I should run by the grocery as I pursue another errand and pick up some smoked bacon. I'll make BLT sandwiches with the garden harvest . . .

I have a pressure canner but never use it for tomato based concoctions (hot sauce, Italian sauces, etc.). They are pretty acid and botulism proof in particular if citric acid is added (1/2 teaspoon per quart). I've canned tomatoes in this way for decades and never had a problem and can't recall a failure.

I also haven't had a problem canning my plums without pressure canning. Heat (above 160F) kills fungus spores and bacteria don't appear to give it a 2nd look.

I can a kabocha soup and that I do pressure can.

 

[BonzaiDuck]

I have a pressure canner but never use it for tomato based concoctions (hot sauce, Italian sauces, etc.). They are pretty acid and botulism proof in particular if citric acid is added (1/2 teaspoon per quart). I've canned tomatoes in this way for decades and never had a problem and can't recall a failure.

I also haven't had a problem canning my plums without pressure canning. Heat (above 160F) kills fungus spores and bacteria don't appear to give it a 2nd look.

I can a kabocha soup and that I do pressure can.

This conversation has me now thinking to make a pot of spaghetti noodles today, so I can use up my refrigerated Bolognese sauce with mushy-rooms.

I sure got hungry in a hurry, here!

 

[Muse]

This conversation has me now thinking to make a pot of spaghetti noodles today, so I can use up my refrigerated Bolognese sauce with mushy-rooms.

I sure got hungry in a hurry, here!

Bon apatite!

 

[BonzaiDuck]

Bon apatite!

I had Ambrosia fruit salad in the fridge, and we're going to finish that before I have to toss it.

 

[igor_kavinski]

I had Ambrosia fruit salad in the fridge, and we're going to finish that before I have to toss it.

YUMMY!

 

[BonzaiDuck]

YUMMY!

My departed youngest brother was a chef. He would make that stuff for every holiday meal when we met here at Moms' place. There's a different version of a fruit salad similar to Ambrosia, perhaps a name reference to Hawaii. I can't remember.

It's 11:03PM, I'm a diabetic, and I'm still hungry. Perhaps a Tamale. Or a Chile Relleno. I also picked up a half-rack of barbecue St. Louis baby-back ribs today.

I should celebrate the successful installation of Windows 11 Pro as an upgrade to my Win 10 Media PC. We're going to watch Spartacus into the wee hours, featuring Kirk Douglas who was also an executive producer, and Peter Ustinov. Jean Simmons. Color by Technicolor! You know -- to promote the Trump administration's idea that "Slavery wasn't all that bad."

It's either the ribs or the Chile Relleno. I'm still thinking about it . . .

 

[WelshBloke]

I'm a fan of beans so making a burger with them is like a hamburger just a little different. I don't expect it to taste like a burger though.

When I first went plant based I tried Morningstar burgers but when I got home I discovered they had milk and egg in their ingredient list. At my walmart it looks like they only have one burger (Vegan Garden Veggie) without those ingredients. I also think I tried their sausage crumbles and they were really good. The corn dogs are also yummy.

I agree with you about the fast food burger prices. I recently tried Amy's plant-based chili which is good. It's less than $4 so way cheaper than a fast food meal.

I have a cracking bean burger recipe. Obviously it's not a beef burger imitation but it stands up as it's own thing and I prefer it to a beef burger.
I'm away from home camping at the mo but I can get the recipe when I get back if you want?
It's got puy lentils in which gives it a nice texture.