Vaguely Middle Eastern Lamburgers

I first made these for Memorial Day, for a large group grilling bash, and they were really successful. This recipe is just for the patties.

You'll need:

Ground Sumac

Ground sumac is an important weapon in the show-off cook's arsenal. I first came across it at Kabobi in Eden Prairie, where they have shakers of the stuff to dust french fries with. It's a bit like cumin, only sour instead of smoky. It's really good with lamb, and generally imparts one of those great "what the hell IS that" reactions for people who aren't familiar with it.

I get mine at Penzey's, but I'm sure you can get it other places.

 

Pasta with Arugula Pesto and Tomatoes

Yesterday was Smashburger. Tomorrow is family grilling. In between, the kind of light pasta dish I like to make a lot in the summer, when it's not too hot to boil a pot of water, but it is hot enough that you don't want something too heavy. The most recent version follows:

You'll need:

The Twin Cities Patty Orgy: Burger Jones

We continue our review of the new burger places that opened up in Minneapolis in the past couple of months. As of last night, I have completed the trifecta, but you'll have to wait a bit for my thoughts on Smashburger, because like everyone else, I'm going to talk about Burger Jones.

The Best Thing I Ever Ate

Just a short note on Food Network's latest show - Food Network personalities and anyone else they can get in front of a camera talking about dishes they love and the places that serve them.

It's a good idea, and shockingly, for Food Network, the vast majority of the people they have talking about the food are their more knowledgable and respectable personalities.

THAT SAID.

The Forkbastard Two-Week Audience Check: I Want More Posts Like This:

The Genesis Of Forkbastard
0% (0 votes)
Techniques (Toasting Pine Nuts, Asparagus Snap, Roasting Potatoes, etc)
15% (8 votes)
Actual Recipes (Goat Cheese Spread, Asparagus Soup, Aioli)
6% (3 votes)
Non-Recipe Dish Discussion (BLT Salad, Steak & Scallops, Tofu Stir-Fry, etc.)
17% (9 votes)
Kitchen Equipment
0% (0 votes)
Junk Food
8% (4 votes)
Restaurant Talk
23% (12 votes)
Ingredients (CSA, BBQ sauce, etc.)
8% (4 votes)
The Stuff I Haven't Gotten To Yet (Politics, Food TV, General Food Writing, Stores)
25% (13 votes)
Total votes: 53

Korean BBQ Tofu and Vegetables

Here's what I've been laying the groundwork for all evening - the first stirfry on Forkbastard. Like with tacos, I don't consider home stirfries to be a recipe so much as a form factor, although with stirfries there's an added technique element in terms of the order you add things to the pan.

Food in a wok, no big surprise.

CJ Korean BBQ Sauce

Not what my label looks like.I don't use a lot of pre-mixed marinades and sauces for my Asian dishes. I keep the building blocks on hand - soy, hoisin, plum, sriracha, black bean, fish, and other sauces - but not a lot of "one bottle, one pan" preparations. This is the exception. CJ Korean BBQ Sauce with Pear.

Pressing Tofu

One of the biggest mistakes people make with tofu is to open the package, drain it, and use it. One of the bazillions of things I learned from watching Alton Brown is that you will like your tofu more if you press it first.

To press tofu, you'll need a pound block of firm or extra firm tofu, at least four paper towels, two plates, a couple of heavy cans, and about 20-30 minutes at a minimum.

STEP ONE: CUT

Halve the tofu lengthwise. Just bisect it through the short parts of the rectangle, taking care to cut evenly.

Tofu

I find it odd that in our modern, multicultural world, tofu still gets shit on by general society. I blame insecure straight men, frankly. Grown-up frat boys who can only measure their worth by the size and girth of their meat. But tofu is good stuff, and I say this as a committed omnivore who keeps half a pig in his friend's upright* freezer.

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