Dec. 10th, 2012
A workplace slice of life.
Dec. 10th, 2012 02:41 pmPerson #1: "At least things should calm down over Christmas."
Person #2: "Before then. After all, the world's going to end on the 21st."
Person #1: "Again? ... Wait, if the world's ending on the 21st, why are we still here at work?"
Manager: "Because today's only the 10th!"
(Shortly later)
Manager: "Look, if the world ends on the 21st you can stay home."
Person #2: "Before then. After all, the world's going to end on the 21st."
Person #1: "Again? ... Wait, if the world's ending on the 21st, why are we still here at work?"
Manager: "Because today's only the 10th!"
(Shortly later)
Manager: "Look, if the world ends on the 21st you can stay home."
Delicious meatburgers!
Dec. 10th, 2012 06:36 pmA sudden craving led to CHEESEBURGERS. And the discovery that nobody sells premade burger patties in December that don't come frozen in a box of 12 has led to delicious meatwads.
The meatwads:
1 lb lean ground beef
2tbsp Montreal steak spice
1 small onion, finely diced
1/2 can Guinness
Mix all those things in a bowl. Stick it in your fridge for an hour or so.
(NB: this will make a slightly-"runny" burger. Fattier ground beef will stick together better, or you could add binder, or you could just Deal With It. I just dealt with it, which was helped by cooking on a grill pan and not on a live grill where meat could fall between the bars)
Pull it out and form four patties with it. Lightly dust the patties with garlic salt. Grill 'em like a steak: Throw them on the heat and just leave them. Don't poke them. Don't prod them. When they're cooked a little more than halfway through, flip them, once. Wait until the juices start coming out the top clear, then pull them off the heat and serve on toasted whole wheat kaiser rolls with your favourite burger toppings. For cheeseburgers, cover them with finely sliced cheddar cheese shortly after flipping and let it melt.
The meatwads:
1 lb lean ground beef
2tbsp Montreal steak spice
1 small onion, finely diced
1/2 can Guinness
Mix all those things in a bowl. Stick it in your fridge for an hour or so.
(NB: this will make a slightly-"runny" burger. Fattier ground beef will stick together better, or you could add binder, or you could just Deal With It. I just dealt with it, which was helped by cooking on a grill pan and not on a live grill where meat could fall between the bars)
Pull it out and form four patties with it. Lightly dust the patties with garlic salt. Grill 'em like a steak: Throw them on the heat and just leave them. Don't poke them. Don't prod them. When they're cooked a little more than halfway through, flip them, once. Wait until the juices start coming out the top clear, then pull them off the heat and serve on toasted whole wheat kaiser rolls with your favourite burger toppings. For cheeseburgers, cover them with finely sliced cheddar cheese shortly after flipping and let it melt.