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Post by darkpast on Jan 19, 2019 6:51:19 GMT
over flame, are really good
any other foods better burnt?
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Post by No_Socks_Here on Jan 19, 2019 11:15:06 GMT
I'll roast hot dogs on a long fork over my stove flame. Comes out delicious!
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Post by koskiewicz on Jan 19, 2019 14:38:52 GMT
I prefer to call them "char-broiled"
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Post by NJtoTX on Jan 19, 2019 16:33:42 GMT
I torch all sorts of stuff to carbon-carcinogenic. All meats. Used the charcoal grill for burgers last night for dinner.
If I had an electric stove/oven, I would be miserable. Even prefer my toast flame-burned to toasted.
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Post by koskiewicz on Jan 19, 2019 16:44:29 GMT
...and of course, Polish sausage, bratwurst and Italian sausage are all better when char-broiled...
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Post by Deleted on Jan 20, 2019 18:15:01 GMT
I like burnt toast
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Post by llanwydd on Jan 20, 2019 22:46:35 GMT
over flame, are really good
any other foods better burnt?
I like a hamburger a little black on the outside and a little pink in the middle. I call it a Samburger after Sam Weinstein who owned a diner in Rhode Island long ago. Some of his employees were afraid to cook them like that. I would ask for one the way Sam cooked it and on two occasions was told exactly the same thing, "Sam burns the hell out of them!" Last time I visited RI the place was gone. Perhaps not too many people liked a black hamburger. |
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Post by gbone on Jan 21, 2019 13:43:27 GMT
Grilled Cheese sandwich.
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sunshine
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Post by sunshine on Jan 21, 2019 21:59:34 GMT
Marshmallows
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Post by nutsberryfarm 🏜 on Jan 22, 2019 20:13:15 GMT
i like my hot dog bun toasted.
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Post by divtal on Jan 22, 2019 21:00:07 GMT
i like my hot dog bun toasted. I do, too. And, I agree that the outside of hot dogs ... or, any other meat ... should have a char to it. (I like burnt toast, too.) When you watch cooking videos, to which I am hopelessly addicted, "the fond," that's left at the bottom of the pan/skillet in the early steps of cooking, is revered by the chefs as a precious layer of flavor. It's burnt stuff!
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Post by llanwydd on Jan 23, 2019 13:20:00 GMT
i like my hot dog bun toasted. I do, too. And, I agree that the outside of hot dogs ... or, any other meat ... should have a char to it. (I like burnt toast, too.) When you watch cooking videos, to which I am hopelessly addicted, "the fond," that's left at the bottom of the pan/skillet in the early steps of cooking, is revered by the chefs as a precious layer of flavor. It's burnt stuff!
Is that the stuff you can't get off the pan no matter how many times you wash it and then you have to throw the pan away? I'm not too "fond" of it. |
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Post by sweetpea on Jan 23, 2019 19:41:58 GMT
I do, too. And, I agree that the outside of hot dogs ... or, any other meat ... should have a char to it. (I like burnt toast, too.) When you watch cooking videos, to which I am hopelessly addicted, "the fond," that's left at the bottom of the pan/skillet in the early steps of cooking, is revered by the chefs as a precious layer of flavor. It's burnt stuff!
Is that the stuff you can't get off the pan no matter how many times you wash it and then you have to throw the pan away? I'm not too "fond" of it. Lol, we in the biz call that a seasoned pan. |
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Post by llanwydd on Jan 23, 2019 20:14:13 GMT
Is that the stuff you can't get off the pan no matter how many times you wash it and then you have to throw the pan away? I'm not too "fond" of it. Lol, we in the biz call that a seasoned pan. I know. I was joking. I am sure that what divtal is referring to is what is left from searing meat. Then liquid is added to "deglaze" the pan (dissolve the "fond") and add it to gravy or sauces to make it tastier. But I'll bet you knew that.  |
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Post by divtal on Jan 23, 2019 23:24:28 GMT
I do, too. And, I agree that the outside of hot dogs ... or, any other meat ... should have a char to it. (I like burnt toast, too.) When you watch cooking videos, to which I am hopelessly addicted, "the fond," that's left at the bottom of the pan/skillet in the early steps of cooking, is revered by the chefs as a precious layer of flavor. It's burnt stuff!
Is that the stuff you can't get off the pan no matter how many times you wash it and then you have to throw the pan away? I'm not too "fond" of it. LOL! Well, said.  Agreed, that once it can't be scoured off, it's too late.  You have to know when to add the ingredients that will "sweat," to help to help to dissolve the fond, or enough liquid to "flood" it to loosen it. |
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Post by Sandman on Jan 24, 2019 18:04:08 GMT
over flame, are really good any other foods better burnt?
When I go camping and we make hotdogs over the camp fire I always like mine burnt a little.  |
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Post by ZolotoyRetriever on Jan 24, 2019 22:30:39 GMT
i like my hot dog bun toasted.
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Post by Sandman on Jan 25, 2019 0:22:36 GMT
i like my hot dog bun toasted.
Here's one of my favorite ways to make hot dogs. Butter up the inside of the buns and brown them in a skillet like first pic. Then add this kind of relish. 2nd pic.   Sometimes I will dice up an onion and add to the relish. |
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Post by Jep Gambardella on Jan 25, 2019 15:35:17 GMT
When I make hot dogs I usually cook them on boiling water, so there is no charring - but on the odd occasion when I buy a hot dog on the street, I like it if it is a bit burnt.
I remember a steakhouse I went to once (I think it was in Columbia, South Carolina) where in addition to the standard rare, medium rare, medium, medium well and well done, they had something that they called (if I remember correctly) "Chicago Style", which meant charred on the outside and pink on the inside. It was delicious! I have never seen it offered anywhere else (not that I go to steakhouses a lot, mind you).
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Post by staggerstag on Jan 27, 2019 23:13:22 GMT
Yes. Also, it's ridiculous that whenever I order toast at a café/diner I have to ask for it to be "well done" - otherwise most of the time you get barely heated bread, no crunch and just a mush when you chew it. |
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