It was so tempting to fry. But we’ve been good at hitting the gym the last two months and have lost some weight, so I have been really pushing to bake/air fry more. I won’t give up my nightly liquid calorie intake, so gotta save somewhere!
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My turn to thank you for some inspiration. Made this for the BF tonight:
Stuffed my own little Goya olives with some leftover capers. Since he loves salty/briney, he enjoyed. I didn’t try one, though.
Thanks for that!
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Precisely. These patties immediately shrink when hitting the hot pan. The thinner you can make them before cooking, the better shape retention they have. My method, back some 40 years, was to roll them to quarter inch thickness between sheets of wax paper, forming thin 6" patties, then carefully transferring them onto hot griddle/cast iron pan, immediately releasing them with a spatula, reflattening, flipping, done.
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A post was merged into an existing topic: What’s for Dinner #78 - The Hearts, Candy, Flowers & Slushy Snow Edition - February 2022
Moved to Feb thread
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My pleasure. And yeah they are definitely salty/briney.
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https://www.amazon.com/Sanniti-Spanish-Caperberries-Berries-Vinegar/dp/B07MZWRH87
You’ll never look back. (But they’re not capers.)
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Interesting!
One of my favorite restaurants (and not only because it’s very close to our cabin) is the Peekamoose in Big Indian, NY. Their signature martini is garnished with caper berries. It’s also made with vodka, which I sub out for gin. Another fave of mine is the tomolive, a pickled green grape tomato. The first place I had those was in the Temple Bar on Lafayette St. in Manhattan (which closed, and then recently opened, but I’m not going back 'cause it doesn’t seem the same). They served an Old South martini. Here, let me fill up your pantry with this stuff:
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I always try to make the thinnest patties on earth for my burgers. I like them so much better than the thick ones.
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I like both, fat ones are good for a good medium rare.
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Thank you for this info! And I have friends that swear by Tomolives.
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I like twin super-thin patties on a bun, and thick rare hockey pucks as “stand alone”, no bun,
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Thanks. Mr Bean is always looking for info on the place of origin, history, etc. The family lore leaves a bit to be desired. We currently use the bottom section for beach towels but that may have to change if he keeps collecting liquor at the current pace.
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Very interesting. I’m going to be on the lookout for those. Or, maybe I can pickle our leftover cherry tomatoes that don’t ripen before it gets too cold next year.
I’ve made them using this recipe (minus all the safe canning stuff, 'cause I refrigerate them):
Pickled Tomatoes from Lou Deasy
Brine: 1/2 c table salt
1 qt. each Heinz white pickling vinegar and water
Into each jar add 2 cloves garlic and 1/4 tsp peppercorns and mustard seed. Add brine and process as usual for 10 minutes. Cool and check for seals. Makes enough brine for 8 jars, a full rack in a standard canning kettle.
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Thank you sooooo much!
Credit to Toodie Jane from Chowhound, who gave it to me.
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No better garnish in a martini for me than:
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