I almost always use sirloin also. My wife prefers it, and I love it as well so it’s always a win. I recently bought a few pounds of the in-house ground trimmin’s from a butcher for something else but used a bit of it to make a couple burgers. They were surprisingly awesome. Higher in fat that I’d like but amazing…

JUST FOR A BURGER?! Blasphemy. Yeah, it’s a bit of time, but it is so freakin’ good it’s worth it now and then.

After reading through the comments, I think one thing is clear, everyone likes something different. There are about 100 ways listed by people here that are “the only way.” Absolutely DO THIS or DON’T DO THIS! Seriously, if the burger you’re eating is exactly what you want, it’s perfect. Try them all because you never…

You can also use a food processor if you have one. Chill the cubed meat in the freezer for 25-ish minutes to firm it up, then toss it in the processor and grind it just before use. Try making your burger from brisket if you can grind it yourself. That’s what Jacque Pepin does, and it’s pretty outstanding.

These aren’t mutually exclusive. You can do a redneck sous vide (low and slow in the oven) with the burger and then put a crisp sear on it using the cast iron skillet heating up while the meat is in the oven. One of many options that can all produce knock-out burgers.

I’m glad to see this is coming back. I had to use the add-on EasyBib, which isn’t bad honestly, because the previous incarnation of scholar disappeared from my Docs. I still don’t have the new tool. EasyBib does a better job of formatting the references, but the native Google version does a FAR better job at…

Okay, this cracked me up, here in the south, we use the word “fix” as a synonym for “prepare.” As in, hey dad, what are you fixin’ for dinner? So when I saw the title Best Ways to Fix Thin Gravy, my first reaction was, why would anyone want to fix (prepare) a thin gravy? In my continuing Thanksgiving stupor, it took…

Part of our problem here in the US is that for such a long time we’ve been anti-butter. It’s been the villain in every diet lesson for 50 years. Margarine and low fat butters (hold for gag reflex recovery) have dominated that we’d forgotten what butter should taste like...much like our recent rediscovery of actual…

This is a great point to make about these apps/systems. I’ve discovered that it doesn’t matter which system I use as long as I stick with it long enough to get a trend on what my personal baseline is for that particular approach. I typically keep a separate spreadsheet as well to figure out my BMR. It’s a huge pain in…

I can never find whole dry milk. The only thing I ever see in the store is non-fat. Maybe I should check in the specialty / health / gluten-phobic / whatever aisle. I guess Amazon has it, but where do you find yours?

Unwanted carnage is a small price when it comes to vermin. I hate to be heartless, but when I spot rodents (or birds) inside my house, I turn into Al Capone from The Untouchables, “I want him DEAD. I want his family DEAD. I want his house burned to the ground, and I want to piss on the ashes.” I’ll weep for the baby…

That sounds awful! Glad you’ve been able stave off the invasion. It takes a village to eliminate rats I suppose.

I just recently discovered mice were in my attic--I heard them in the walls one night, checked the attic the next day, and there was the proof. I called a professional immediately. We have a new house in a country setting and fall is approaching. This problem was not going to be easy to handle on my own.

One of my great loves is making pizza dough. It’s easy enough to do, and I tinker with it in little ways just for fun. The one thing I’ve never gotten from my dough is enough twang. I’ve never done a sour dough because my wife doesn’t care for it, and it’s too much of a pain for pizza. I typically make my dough the…

The point of this isn’t to show the most effective password maintenance system. Clearly it isn’t. The point is to show off the functionality of the Circuit Playground (sold by Adafruit for $19.99 but frequently out of stock because they sell out often). They’re pretty awesome for learning electronics and programming.

I appreciate the information. Oddly, I only use a single account, which already has a fairly high limit, which I don’t ever come even close to hitting. However, I’ll take your advice and look into this a little more deeply and see if I can manage it to my benefit.

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This is one of favorite summer dishes. I didn’t have a garden this year because I was moving so I couldn’t grow my cherry tomatoes and basil, which is a bummer. Still, if you can find good produce, this just rocks. Sometimes I coat it in a tempered yolk sauce and maybe some bacon. Oh Lord it’s so good.

Yeah, we get offers for limit increases daily. I’m not willing to take them up on it although I’ve been tempted a few times by platinum services with concierge and all that because who wouldn’t want to feel like a rich bastard? I come to my senses quickly and shred the offers.

My wife and I are always dinged because we pay our credit card balance fully each month, and we use our cards for most purchases. For that reason, our balance looks really high sometimes so it appears we’re carrying too much debt (with respect to our income). It’s not a huge ding, but it’s given us some minor problems…