Skinner should've said he was from Connecticut (https://en.wikipedia.org/wiki/Steamed_cheeseburger).
Quote from: kernals12 on February 13, 2021, 11:39:58 AM
Skinner should've said he was from Connecticut (https://en.wikipedia.org/wiki/Steamed_cheeseburger).
I had a steamed ham at a place in Telluride, Colorado a couple summers ago. I did not miss the joke when I ate there.
Quote from: TheHighwayMan394 on February 13, 2021, 11:53:05 AM
Quote from: kernals12 on February 13, 2021, 11:39:58 AM
Skinner should've said he was from Connecticut (https://en.wikipedia.org/wiki/Steamed_cheeseburger).
I had a steamed ham at a place in Telluride, Colorado a couple summers ago. I did not miss the joke when I ate there.
Steamed Hams? At that time of the year? At that time of the day? In that part of the country? Localized entirely within Telluride?
Quote from: kernals12 on February 13, 2021, 11:57:02 AM
Quote from: TheHighwayMan394 on February 13, 2021, 11:53:05 AM
Quote from: kernals12 on February 13, 2021, 11:39:58 AM
Skinner should've said he was from Connecticut (https://en.wikipedia.org/wiki/Steamed_cheeseburger).
I had a steamed ham at a place in Telluride, Colorado a couple summers ago. I did not miss the joke when I ate there.
Steamed Hams? At that time of the year? At that time of the day? In that part of the country? Localized entirely within Telluride?
Yes. And no, you can't see it.
Quote from: TheHighwayMan394 on February 13, 2021, 01:35:33 PM
Quote from: kernals12 on February 13, 2021, 11:57:02 AM
Quote from: TheHighwayMan394 on February 13, 2021, 11:53:05 AM
Quote from: kernals12 on February 13, 2021, 11:39:58 AM
Skinner should've said he was from Connecticut (https://en.wikipedia.org/wiki/Steamed_cheeseburger).
I had a steamed ham at a place in Telluride, Colorado a couple summers ago. I did not miss the joke when I ate there.
Steamed Hams? At that time of the year? At that time of the day? In that part of the country? Localized entirely within Telluride?
Yes. And no, you can't see it.
Seymour! The house is on fire!
Quote from: kernals12 on February 13, 2021, 01:50:00 PM
Quote from: TheHighwayMan394 on February 13, 2021, 01:35:33 PM
Quote from: kernals12 on February 13, 2021, 11:57:02 AM
Quote from: TheHighwayMan394 on February 13, 2021, 11:53:05 AM
Quote from: kernals12 on February 13, 2021, 11:39:58 AM
Skinner should've said he was from Connecticut (https://en.wikipedia.org/wiki/Steamed_cheeseburger).
I had a steamed ham at a place in Telluride, Colorado a couple summers ago. I did not miss the joke when I ate there.
Steamed Hams? At that time of the year? At that time of the day? In that part of the country? Localized entirely within Telluride?
Yes. And no, you can't see it.
Seymour! The house is on fire!
No, mother, it's just the northern lights.
Quote from: STLmapboy on February 13, 2021, 02:18:45 PM
Quote from: kernals12 on February 13, 2021, 01:50:00 PM
Quote from: TheHighwayMan394 on February 13, 2021, 01:35:33 PM
Quote from: kernals12 on February 13, 2021, 11:57:02 AM
Quote from: TheHighwayMan394 on February 13, 2021, 11:53:05 AM
Quote from: kernals12 on February 13, 2021, 11:39:58 AM
Skinner should've said he was from Connecticut (https://en.wikipedia.org/wiki/Steamed_cheeseburger).
I had a steamed ham at a place in Telluride, Colorado a couple summers ago. I did not miss the joke when I ate there.
Steamed Hams? At that time of the year? At that time of the day? In that part of the country? Localized entirely within Telluride?
Yes. And no, you can't see it.
Seymour! The house is on fire!
No, mother, it's just the northern lights.
Well Seymour, you are an odd fellow. But I must say, you steam a good ham.
Kernals with his crazy explanations
(AARoads) Administration's gonna need its medications
When they hear Kernals' lame exaggerations
There'll be trouble in town tonight
KER-NALS!
When'd we get to Alanland?
Quote from: Brandon on February 13, 2021, 05:52:53 PM
When'd we get to Alanland?
A little while ago but not quite yet.
Oh no, not again!
:popcorn:
This is my favorite take on Steamed Hams
:confused: :confused: :confused: I don't get it. :confused: :confused: :confused:
Quote from: cjk374 on February 15, 2021, 06:48:21 AM
:confused: :confused: :confused: I don't get it. :confused: :confused: :confused:
Don't get what?
Quote from: kernals12 on February 15, 2021, 07:59:44 AM
Quote from: cjk374 on February 15, 2021, 06:48:21 AM
:confused: :confused: :confused: I don't get it. :confused: :confused: :confused:
Don't get what?
If it wasn't for an earlier thread, I wouldn't have gotten it either. (If you click the link in the OP, then click the hatnote at the top of the article, you'll see it.)
Quote from: 1 on February 15, 2021, 08:00:29 AM
Quote from: kernals12 on February 15, 2021, 07:59:44 AM
Quote from: cjk374 on February 15, 2021, 06:48:21 AM
:confused: :confused: :confused: I don't get it. :confused: :confused: :confused:
Don't get what?
If it wasn't for an earlier thread, I wouldn't have gotten it either. (If you click the link in the OP, then click the hatnote at the top of the article, you'll see it.)
Oh ok. I don't watch "The Simpsons" so I was clueless. Thanks for the help.
Quote from: kphoger on February 13, 2021, 07:01:42 PM
Quote from: Brandon on February 13, 2021, 05:52:53 PM
When'd we get to Alanland?
A little while ago but not quite yet.
I imagine consumption of steamed hams is heavily regulated in Alanland (yet rather widespread)?
Quote from: jmacswimmer on February 15, 2021, 09:20:19 AM
I imagine consumption of steamed hams is heavily regulated in Alanland (yet rather widespread)?
Steam is heavily regulated, but ham is not. Not since–well, since you know what.
Steam actually allows you to make a profit, unlike games such as World of Warcraft. Specifically, trading items for real money is allowed (although there's no official way to do it, and since someone has to go first, scams are possible). Most non-Steam games that allow buying things with real money and allow trading explicitly prohibit trading items for real money in their EULA.
Unfortunately, this is typically much less than minimum wage.
You call hamburgers "steamed hams"?
Yes.
Despite the fact these are obviously grilled.
Quote from: OCGuy81 on February 15, 2021, 12:19:12 PM
You call hamburgers "steamed hams"?
Yes.
Despite the fact these are obviously grilled.
That line of dialogue is what led me to wonder if some people steam their hamburgers.
Quote from: kernals12 on February 15, 2021, 12:21:17 PM
That line of dialogue is what led me to wonder if some people steam their hamburgers.
Really, anyone who puts a lid over the burger on the griddle or skillet is
both grilling
and also steaming it.
Beyond that, though, White Castle sliders aren't technically grilled at all. Yes, they're cooked on a flat top, but the meat doesn't touch the metal. Instead, they pile onions on the flat top, then they put the patties on top of the onions and let the steam do its thing.
Alton Brown on Food Network actually deep-fries his burgers in peanut oil. I'm interested in giving that a try, since I haven't been able to make a decent burger any other way.
Quote from: Scott5114 on February 15, 2021, 01:48:19 PM
Alton Brown on Food Network actually deep-fries his burgers in peanut oil. I'm interested in giving that a try, since I haven't been able to make a decent burger any other way.
In a cast-iron skillet works best for me.
Been meaning to get one of those, especially since I've seen all the fun tricks Alton has managed to pull with one (been watching a lot of his stuff lately). I currently have only non-stick pans because I've been scared of the whole seasoning process and not understanding how one cleans a pan without using soap.
Quote from: kphoger on February 15, 2021, 02:00:45 PM
cast-iron skillet
Quote from: Scott5114 on February 15, 2021, 02:15:58 PM
I've been scared of the whole seasoning process and not understanding how one cleans a pan without using soap.
I bought a Lodge brand 12-inch cast-iron skillet at Dillon's (the kind with two small handles rather than one long handle), which was already decently seasoned when I bought it. But, after that...
Step 1 – After first purchase – Turn your oven to a high cooking temperature, say 400°F or so. Scrub the pan thoroughly with soap and water, to get rid of any extra substances that might have been applied. Rinse it, dry it, and spread a thin amount of cooking oil all over the pan, inside and out. An oil with a high smoke point is best for this step, but your kitchen is going to get smoky soon no matter what. Put a drip pan on the bottom oven rack, and set your freshly oiled skillet upside-down on the top rack. Bake it for an hour, turn off the oven, and leave the pan inside to cool down gradually. Then take it out and wipe any excess oil off with paper towels or some fancy-schmancy microfiber towel, depending on your level of snootiness. You can do this first step more than once, for good measure, but you don't have to. I think I did it two or three times.
Step 2 – For the first several uses – Now it's time to start using it. For the first several uses, avoid cooking any acidic foods (such as tomatoes or wine), and use plenty of butter/oil/lard/whatever you're using. Don't be surprised if food sticks to your skillet at this point. It hasn't yet developed a good non-stick seasoning yet. When it's time to wash up, scrub the skillet with warm water only. You can use a Dobie scrubber pad, or anything that's only mildly abrasive (don't use steel wool). If stuff still won't come off, then sprinkle some coarse salt into the water and let that be your abrasive. Don't use any dish detergent at this point, because you don't want that eating away at your feeble layer of seasoning. One great tool is
this little thing (https://www.pamperedchef.com/shop/%2410_00+%26+Under/Pan+Scraper+Set/2610) originally intended for cleaning stone bakeware. This process will become easier as time goes on, because eventually less and less food will stick, until eventually it's rarely any big deal to scrub. Also, you will eventually have to worry less and less about being careful.
Step 3 – After every use – This step is hotly debated. If you poll twenty cast-iron skillet users, you'll find fifteen opinions on what to do next. Here's what I do. Don't shoot me. After I've scrubbed the skillet, I wipe it dry with paper towels. Then I put it back on a burner–dry–on medium heat until it's hot enough that I can't stand to even touch the edge anymore. Then I take it off the heat, put a nickel-sized bit of cooking oil in, and smear that around with paper towels. The goal is to create a very thin layer of oil all over the cooking surface. I always do the inside walls too, and some people even do the outside (I don't). Then I let it cool down on the countertop. Once it's totally cool, I wipe out any excess oil and put it away. I do this every time, but it's no big deal if you miss a time here and there.
Notes:
a. Eventually, you can use dish detergent once in a while,
IF you're confident you've got a good layer of seasoning already. If you're not confident about that, then just use coarse salt and some elbow grease. You don't want to eat away at poorly built-up seasoning, nor do you want to risk the iron taking on the flavor of dish detergent. Personally, I still never do. Hot water and maybe some coarse salt, and it always comes clean–even eggs and cheese, if you use enough elbow grease.
b. It doesn't matter much what type of oil you use for daily seasoning. I personally use high-oleic sunflower oil, but the main thing is just not to use any solid/opaque type of fat. Like, don't season it with lard or Crisco or something. I use what I use because it's one of the two kinds of cooking oil we keep in the house.
c. You don't actually have to wash it every time at all. If your cooking fat didn't get terribly burnt- or nasty-looking, then you might get away with just wiping it clean. If, however, too much junky stuff is left behind, then that will probably smoke next time you heat it up on the stove.
d. I almost always use plastic or wooden utensils in my cast-iron skillet. Plenty of people use metal, and that's fine, but just do so with the same caveat as note (a): do so only if you're confident in the quality of your seasoning.
I'm lazier than that with my cast iron. I just scrub out the bits with a paper towel under a stream of hot water, then dry it off. I have a plastic scraper thingy for stuff that doesn't want to come off with just a little water and elbow grease. Then maybe every year or two, I'll season it in the oven with a fresh coat of oil.
I love making hashbrowns in that sucker. Can't beat that nice, even heat to get them crispy and awesome.
Quote from: kphoger on February 15, 2021, 02:52:40 PM
You don't actually have to wash it every time at all. If your cooking fat didn't get terribly burnt- or nasty-looking, then you might get away with just wiping it clean. If, however, too much junky stuff is left behind, then that will probably smoke next time you heat it up on the stove.
Quote from: triplemultiplex on February 16, 2021, 11:32:18 AM
I'm lazier than that with my cast iron. I just scrub out the bits with a paper towel under a stream of hot water, then dry it off. I have a plastic scraper thingy for stuff that doesn't want to come off with just a little water and elbow grease. Then maybe every year or two, I'll season it in the oven with a fresh coat of oil.
I've tried that several times before, but whatever's left often ends up smoking when I heat the skillet on the stove the next time. The seasoning has also built up unevenly before when I've done it that way. So I scrub it and oil it (almost) every time.
Quote from: Scott5114 on February 15, 2021, 01:48:19 PM
Alton Brown on Food Network actually deep-fries his burgers in peanut oil. I'm interested in giving that a try, since I haven't been able to make a decent burger any other way.
Update: I tried this and it was
awesome. Just deep fry the patty at 320° for 60 seconds. Best burger I've ever made for sure. Might have been the best I ever had if I hadn't whiffed the execution with the buns (tried something fancy with butter and sandwich bread since we didn't have burger buns, but it just ended up being soggy).