How to Make the Best Hamburger in the World

Many people would choose the hamburger as the food item they would choose if they could eat only one thing for the rest of their lives.

It is really hard to mess up a hamburger, but at the same time it is very easy to cook a great hamburger. There are thousands of thoughts on what constitutes a great hamburger. Some of the most popular beliefs concerning a great hamburger are:

1. Use very lean meat, for example, a blend of 80/20. That ratio is a blend of 80% lean blended with 20% fat.
2. Never mash or flatten a hamburger patty and make a loosely formed patty.
3. A hamburger must be cooked medium to be good, otherwise, it will be too dry and have less taste.

After ten years operating a family owned restaurant, in my opinion, all three of those assumptions are bunk. Let us look at each belief separately:

1. When experts describe a great steak, often the most important factor is a good marbling to lean ratio. Marbling is a polite word for fat. The school of thought is that the more marbling a steak has, the more flavor the steak will have. In my opinion, the same holds true for hamburger meat; a higher ratio of fat to lean will yield a better tasting hamburger. Following that reasoning, we use a 73/27 or 75/25 ratio hamburger meat.

2. Hamburger meat is ground and therefore, unlike a steak, the connective tissues have been cut. There are two facts in play with ground hamburger meat which are not in play with a steak.

A. Ground lean mean, without any fat, will be very difficult to form and maintain in patty form because there is nothing to bind the meat. Fat is used for this purpose as it acts as a binding agent. Steaks maintain their shape because the connective tissues have not been cut.

B. Hamburger meat, once formed into a patty, when placed on heat has a tendency to contract or draw-up. To counter this tendency and to also expel excess liquid fat, after two minutes of cooking, we flip the patty and mash it with a spatula. This mashing of the patty counters the contraction tendency and also eliminates some of the fat from the patty. Expelling liquid fat does not expel the fat cell walls which impart tons of flavor to the meat. Our patties are tightly formed to allow for mashing without being squashed. We continue flipping the patty every two minutes until the desired doneness is reached.

C. Using our suggested lean to fat ratio, you can cook moist and tender hamburgers regardless your desired degree of doneness. A done hamburger will be just as moist as a medium hamburger.

We cook our hamburgers on a flat-top grill set to 350degrees F. If you cook on an outdoors grill with a grate, we suggest you start with hamburgers patties no more than 3/8 inches thick as mashing the patty will be more difficult than on a flat-top. To ensure a correct degree of doneness, the use of a thermometer is suggested. The following cooking temperatures will give you the perfect hamburger, just remember, meat will continue to cook for 3 to 5 degrees more once removed from the heat source.

Rare - remove from heat source at 135 degrees
Medium rare - remove from heat source at 140 degrees
Medium - remove from heat source at 145 degrees
Medium well - remove from heat source at 150 degrees
Done - remove from heat source at 170 degrees

If you don't have a thermometer, take the following steps to cook your hamburger to rare, medium, or done.

1. Rare - with the hand in an open, relaxed state, press the fleshy part of the hand between the thumb and the index finger. That is the feel of a rare hamburger.

2. Medium - stretch out your hand. Press the same part of the hand. That is the feel of a medium hamburger.

3. Done - clench a tight fist. Press the same part of the hand. That is the feel of a done hamburger.

We break the rules, but sometimes breaking the right rules ends with the right results. The old saying, "What's good for the goose is good for the gander", applies to "What's good for a steak is good for a burger." Enjoy!

Reasons Why Indian Cuisine Has Become So Popular All Over the World

INTRODUCTION AND HISTORY:

Indian food and spices have been popular all over the world since ancient times. The Romans imported spices from India as early as 77 C.E. The Arab traders imported spices from India before the beginning of the Common Era. By the middle ages, Indian cuisine and spices became extremely popular all over the world. All major kingdoms in Asia and Europe had active spice trade with India in the middle age. Many battles were also fought at that time especially between the European powers England, France, Portugal, Dutch and Spain to gain access to the spice route to India. Indian spices and condiments were one of the major reasons why the British visited India before colonizing it. Even Christopher Columbus was searching for a sea route to India (to resume the European spice trade with India after the fall of Constantinople) when he accidentally discovered America in 1492.

REASONS FOR POPULARITY OF INDIAN CUISINE:

Indian recipes have been traditionally known for the simple style of cooking where the nutritional value of the food is maintained while enhancing the taste with the use of spices and masalas. The concept of pickles and salads originated from India too. They were served with the main dish and acted as an appetizer for stimulating the taste buds.

The different parts of India had their own local traditions and cultures. The food and recipes of the various regions were quite diverse too. In North India, wheat has been the staple food whereas in Southern and Eastern parts of India, rice is the staple food. The food habits also vary as per the weather conditions, geographical location and major crops of that region. For example, in coastal regions of India, seafood and fish recipes are more popular whereas in central India, vegetarian cuisines are more popular. However, there is hardly a situation when a popular food of any part of India is completely new to another region of India. This is because of the food culture in India where people exchange food with their neighbors and friends especially during festive seasons. This is common in every part of India and has helped in spreading the popularity of various regional dishes in other parts of India.

Festivals and food prepared during festivals have their own significance too. For example in Maharashtra, Makar Sankranti is observed in the month of January. Bajra rotis (pearl millet breads) and sweets made of jaggery and Til (mole) are served during this festival as eating these items during winter is quite beneficial to maintain body temperature. These festivals help in making a situation where no one feels compulsion of eating healthy food as per weather conditions but instead enjoy doing so with the festive activities. The popularity of Indian festivals around the world have also helped in the popularity of Indian food.

Indian medical science known as Ayurveda is known for its easy and natural way of treatment. The base of Ayurveda is healthy Indian food and herbs. The physical and mental fitness exercises Yoga also originated in ancient India. Indian food and cooking has been traditionally drawn from yogic philosophy of cooking and eating. So, with the popularity of Ayurveda, Yoga etc., people all over the world have realized the health benefits of Indian food.

In modern times, Indian expats all over the world have helped in popularizing Indian cuisine. Though Indian cuisine was popular in UK and many other parts of Europe and Middle East since the middle ages but it was mainly due to the Indians settled abroad that they became very popular in North America and the rest of the world. No wonder countries like US, UK, Canada and Australia have several restaurants and hotels serving only Indian food.

With the massive growth of cable television in the last few decades, food shows are coming up on TV channels all over the world. Indian recipes are part of the diverse recipes taught in those shows. Thus, cable television had an important role too in increasing the popularity of Indian cuisine.

How to Serve Tilapia

If you are in the mood for seafood, but not necessarily shrimp, how about tilapia? A good tilapia recipe will go a long way toward a great meal.

A grilled tilapia recipe is one of the finest ways of enjoying this great tasting fish. No longer do you and your guest have to suffer from boring fish dishes that are created with the mainstays of lemon and butter to make the fish palatable. Tilapia is a far cry from the fishy taste that often accompanies grilled and broiled seafood, and that lends well to making your own recipe taste sumptuous no matter what you do with it.

Heart Healthy Fish

Tilapia is like many other fish that can be found in the sea, it is full of essential nutrients such as oil that is good for your health, and for that reason alone it should find its way onto the menu several times each week. Heart healthy food is often overlooked in our fast-paced world, but that should not be when this fish is so easy and quick to turn out and it tastes wonderful so you know that your family is going to be able to enjoy it for sure.

Kick Up the Flavor

Some people enjoy a tilapia recipe that kicks it up a notch with chili rubbed right on the surface of the fish. Along with lemon and garlic, you will think you have died and gone to heaven when you pop this one in your mouth. Serve it along with asparagus or your other favorite grilled vegetable and there is nothing but pure pleasure to be expressed.

Baked Tilapia

Of course, you might want to indulge in a baked tilapia recipe if you do not have a grill available when you are hungry for something good. With just a little salt, pepper, and lime, or even a little butter and lemon, you can turn your fresh tilapia into a treat that will have your mouth-watering before you even get it to your plate. Serve it with some steamed vegetables and some crusty bread and you will be the hit of your own party.

Chowder with Tilapia

Now if you are into soups, here is something that you should try when looking for a good recipe. Serve a hearty bowl full of corn chowder that is teeming with potatoes and tilapia. All you need for this is the know-how of how to make fine corn chowder and the rest is all in the fish. It will cook up well when you place bits of tilapia into the chowder as you cook all the ingredients together, but if you want to add something really special, add some baked or grilled tilapia and something special is sure to happen.

Ginger and Oranges

Ginger and oranges also go well when grilling tilapia and give it some extra zest. If that is what you are looking for when serving family and friends on the patio, you are sure to have them coming back for more.

Don't forget to have fun and be creative with your next tilapia recipe, you won't regret it.

How to Eat Street Food Safely While Traveling

Tasting the local cuisine of a city is absolutely essential to understanding that city's identity, past and present. In most cities you will find restaurants that offer some typical foods, though if they're aimed at tourists you can expect to find higher-than-normal prices and watered-down flavors. Short of accepting an invitation to dine at a local's house, your best bet for local cuisine will often be on the street.

The street is where a city's history collides with the modern day, where old traditions exist alongside such newfangled developments as designer stores and fast-food palaces. It's where the poor mingle with the well-off over a light lunch, where tourists can interact with locals of all stripes--and often score the best food at dirt-cheap prices.

Meaningful, delicious, authentic street eats are not only found in big foreign cities with famous food cultures, like Bangkok and Mexico City: Even in a city like New York, the simple act of buying a hot dog on the street links you with a century's worth of New Yorkers who have done the same. But it's in those other cities where street food poses the bigger perceived risk, and where tourists are more likely to shy away from the street altogether for fear of getting sick. By heeding the following advice, you can drastically decrease your chances of falling ill from eating well on the street (or anywhere else, for that matter).

1. Check that your vaccinations are up-to-date before traveling, especially to developing countries. Hepatitis A, for example, can be transmitted through contaminated food or water; the full vaccine (two shots) protects you for at least 10 years.

2. Never drink the tap water, including ice. In some countries, even your average tourist restaurant may not be filtering water to make ice, so always ask, or play it safe and avoid ice altogether. If you can, bring your own water bottle from home, as many hotels offer filtered water for fill-ups--that way you'll save money and decrease plastic waste.

3. Choose established venues, or eat where lots of locals are eating--and try to visit during peak times of the day. Use websites, guidebooks, and blogs to research what street vendors have been around for a long time, are consistently visited by non-locals without issue, and are generally popular. When in doubt, follow the local crowds, as they're only going to eat where the food is good and fresh--where there are lots of customers, there will be lots of turnover behind the scenes. For the same reason, avoid street stands at odd hours when it's more likely the food has been sitting out for too long.

4. Avoid raw, unpeeled fruits and vegetables. If it has a thick skin, however--like bananas, mangoes, cucumbers-or if you can wash it off with your own filtered water (say, an apple), it's fine to eat. You can do without cold salads on your trip, but don't forgo all healthy fruits and veggies--you may end up upsetting your stomach if you limit yourself to meats and carbs! And remember: Cooked vegetables are generally just fine. Strive for a somewhat balanced diet.

5. Always wash your hands before eating. The importance of this cannot be understated. On the street you likely won't find a sink and soap, so always carry antibacterial hand gel with you.

6. Be prepared. Take care to travel with a good first-aid kit that includes, among other items, oral rehydration salts, antacids, and antidiarrheals. But don't reach for the latter at the first sign of a problem--often a bad stomach bout only requires time, rest, bland foods, and lots of fluids. It also pays to research what local food to ask for if you do fall ill, as the local remedy is often both tastier and more effective than plain toast and chicken broth! Depending on where you're going, you may want to ask your doctor about traveling with a dose of antibiotics (and instructions on when to take them) just in case.

The most memorable and delicious travel experiences often come at the hand of a street-food vendor. Don't let fear prevent you from digging in--the responsible way.

Community Supported Agriculture: A Win/Win Situation

This fall our family signed up with a local Community Supported Agriculture (CSA) farm. I am thrilled as this is something I have longed to do for some time.

In the last 20 years CSA's have become very popular. CSA's provide an excellent way for consumers to buy local, seasonal food directly from a farmer. Participating in CSA farming is simple: a farmer offers a certain number of "shares" to the general public. Generally, a "share" consists of a medium size box of vegetables but other products may be included as well such as fruits, eggs, milk, cheese, honey and/or maple syrup. Consumers who want to partake simply purchase a share (sometimes referred to as a "membership" or a "subscription") and in return receive a box, bag or basket of seasonal produce. While this practice itself is simple, the impact has been monument us. Thousands of families have CSAs throughout the country. In many areas, there is a more of a demand than there are CSAs to fill it. Some CSAs are finding themselves resorting to waiting lists. It has been estimated that currently the United States alone is home to over 4,000 CSA farms.

Advantages for Consumers
The advantages for consumers are numerous!

* Uber-fresh fruit and veggies packed full of rich vitamins and nutrients
* Exposure to new vegetables, new products and new recipes
* Farm visits
* Children and adults alike suddenly preferring "their" farms products, even veggies previously undiscovered
* Developing a relationship with your local farmer
* Educational aspects regarding food, growing and a working farm just to name a few points.
* No need to have the space for a garden in order to enjoy fresh produce
* No experience necessary
* Knowing exactly where your food comes from
* Teaching he kids were your food comes from and how to help produce it
* Lower prices
* A wide variety of produce
* The ability to request something extra or not to receive something else
* Extra produce to freeze and can, thereby redoing the grocery bill even after the season.
* Advantages for Farmers
* The advantages for farmers who choose to offer CSA shares are abundant.
* Allowed to focus on marketing the food early in the year long before the long days in the field begin
* Receive payment early in the season which allows for better planning and cash flow
* Supporting local economies
* Shared risk regarding each crop's yield
* An opportunity to get to know the people who they feed
* The joy of participating in sustainable farming/harvesting while still making a living
* The ability to teach others about where their food comes from.

Variations

It is important to note that each farm is slightly different. Some farms utilize a "mix and match" or "market-style" CSA. Here, consumers would not simply be picking up a standard box each week; they instead load their own boxes with a certain amount of personal discretion. The farmer lays out baskets of each week's ripened vegetables. On some farms, the consumers are asked to take a prescribed amount and leave behaving what their families do not care for. Many times this extra produce is sold at farmers markets, roadside stands, or donated to local food banks. At other farms the members have a wider choice to opt for what pleases their family, often within specific limitations (I.e. "one basket of raspberries per share, please"). Furthermore, while some farmers sell shares for a whole year at a time, other's offers 10 week, or 25 week intervals. Some farmers require members to complete a certain number of "work" hours while others do not require this at all. Nearly all farmers offer farm pick up (which in my opinion is the fun part of the CSA experience), some also offer drop off/pick up locations and/or home delivery.

Remember that CSAs are not solely about vegetables. Many have options for shareholders to buy eggs, homemade bread, meat, cheese, fruit, flowers, honey, maple syrup and other farm products as well as their vegetables. In some areas farmers are coming together to offer their products together. For example one CSA vegetable and honey farm may allow another chicken farmer to use their CSA as a drop off point thereby allowing CSA members to purchase chickens when they come to pick up their share. Other farms are streamlining their farm into one specific area only. Still other non-farming third parties are setting up CSA-like businesses, where they sell boxes of local food to their members only and are essentially middle men.

Shared Risk
One of the most important concepts of the CSA arraignment is the premise of shared risk. When CSAs first began this notion of "we're all in it together" was critical. If the season allowed for apples to be rampant, then the families began not only using the apples as fresh produce but also putting some up for winter; freezing for pies and crisps, juicing, and making homemade apple sauce. If a hail storm depleted all the tomatoes, well, those families could expect very little spaghetti that year. This concept remains. While farmers often have other avenues of marketing their produce through farmers markets, wholesale, and industrial accounts, many still require CSA members to sign a policy indicating that they agree to accept without complaint whatever the farm is able to produce.

This feeling of shared risk interestingly creates a sense of community among members and between members and the farmer. Together, all the members and the hardworking farmers cheer on the green peppers and watch the onions anxiously. They are excited together, concerned together and triumphant together. Most CSA farmers report feeling a significant responsibility to their members. When specific crops are scant, they ensure that the CSA members have first dibs.

At times however, things do wrong. Hideously, horribly wrong. Sometimes it is understandable; a wretched divorce, sudden death or family tragedy. Othertimes, it may be a renegade, irresponsible farmer or a newbie over his head. With that said there are hundreds of farmers who take pride in their land and farm, you find joy in feeding the member families and who have a grand reputation. There are a few noteworthy tips to avoid any issues. When searching for your new CSA remember:

* Ask around for recommendations.
* Find an established, reputable CSA
* Ensure that all produce being offered is actually from that farm. (Occasionally, new farmers get odd, desperate ideas and bring in produce and "resell").
* Check contract for hidden fees and to ensure you are comfortable with all fees.
* Visit the farm and see for yourself how the produce is grown, how the animals are kept and the land is treated. Nothing else can be as rewarding or affirming.

Other critical tips for potential CSA members:

* Do not expect all your produce to come from your CSA. While your share will be plenty of produce, it will not be enough. Most CSAs do not provide fruit, and those that do, do so in specific quantities. Furthermore, stables will still need to be bought. Inquire with your farmer before running out the market. Again.
* If you are unfamiliar with eating seasonally, do some research! It will be shocking that the grocery store has tomatoes but yet they don't ripen until August! Who knew?
* Always inquire about types of produce expected as well as quantities.
* If you are planning on freezing and/or canning for winter, inquire with your farmer. Many times he/she will have a list of individuals seeking extra produce on top of their CSA order.
* Always, always, always remember, refer to and obey all policies.
* Always ask the farmer for references. If they have plenty of good reports, you are in safe hands.

Joining a CSA can be a rewarding, healthy choice for your family but also for the Earth as well. If you are concerned with Environmental issues, are a proponent for "going local", are interested in becoming a "localvoire" or just don't have a green thumb yourself, check into joining a CSA- fresh, local, healthy produce without all the work!

Create a Positive Impact on Your Local Economy by Eating Out at Local Dining Establishments

Supporting locally owned businesses has a greater impact on the local economy than some may think. With an increasing number of chain restaurants cropping up, it has become harder for independently owned mom-and-pop shops to stay in business. If you're planning on eating out with friends or family, consider having a local dining experience, where the money you spend has a positive impact on your community.

Frequenting Local Dining Establishments Generate More Revenue For Your Community

Some people may assume that it doesn't matter which restaurant they choose to go to, because the money they spend will circulate and end up in the same place eventually. Unfortunately, this is far from the truth. For every dollar that is spent at a national chain restaurant, roughly 13% will stay in your area. The remaining amount generally goes to pay for supplies, services and corporate profits - all of which are most likely not being purchased in, or benefiting, your community.

On the other hand, if you choose to visit a local dining establishment, the amount of revenue that is kept within your community is significantly higher. With nearly 80% of every dollar spent staying in the area, this is proof that you can make a more positive impact on your community by spending your money where it counts the most - with an additional 67% of your money going back into your community, instead of being spread over a vast amount of area where the tiny percentages of every dollar don't have much of an impact at all.

Following the Money Trail - Small Businesses Dollars Become Large Investments

Small business owners often contribute to the communities that are home to their business in many ways. Small businesses hire employees from the area, bringing unemployment rates down. These employees, in turn, will spend their paychecks within the area, giving more small businesses the opportunity to expand and hire even more employees. Besides employee wages being paid to residents of the area, small businesses also pay local taxes, purchase supplies and commission services from other businesses within the area, thus creating more revenue for the community.

Local dining establishments are also known to give back to their communities through contributions. By sponsoring sports teams, they help to create an environment where children can thrive with discipline and friendly competition while building healthy self-esteem. Many independent restaurants also contribute to the community with food drives and donations, which benefit residents who may need a helping hand.

Small businesses are the backbone of the local economy, and now is the time to give back. Next time you plan on eating out, make your money count by supporting small businesses. When you support one small business, you are in fact supporting many small businesses, where the money flows through the community to create a more financially stable society that isn't merely surviving, but thriving.

What Exactly Is American Food?

When a potential diners peruses the brief description of any restaurant they likely get a sense of what type of cuisine can be found on the menu. Chinese, Thai, Italian, Japanese. These all conjure up visions of favorite entrées filled with spices, meats, vegetables, etc. authentic to the lands from which they came. But, what about American? What exactly is American food? Most Americans would rattle off a list of well-known dishes, most served at baseball games, such as hot dogs, hamburgers, French fries (something in the name begs to differ), and apple pie!

With closer inspection and investigation the truth becomes clear. Apple pie, hot dogs also known as frankfurters, and hamburgers originated in Germany. Frankfurt, Germany, Hamburg, Germany, etc. Even grandma's old-fashioned apple pie hales from Germany, and French Fries were actually first served in Belgium.

To find truly authentic American food the first Thanksgiving would be a good place to start. The pilgrims celebrated the harvest with foods the Native Americans provided and taught them to grow and cultivate. Maize (also known as corn), beans, squash, venison, fresh fish and seafood from the coast of New England, cornbread, cranberries, blueberries, and, yes, turkey. These are a few of the truly authentic American foods. Today truly Native American foods are created with native plants, grains, and spices including wild ginger, miner's lettuce, and juniper as well as a native version of quinoa, a variety of amaranth, little barley, maygrass, and sunflower. Native Americans of the northwest prepared dishes using salmon, and seafood, mushrooms, venison, duck, rabbit, and ground acorns for flour.

This is not to say that over the centuries particular foods have not been "Americanized". Many delicious dishes have grown out of the combination of Native American ingredients and ingredients introduced by the vast number of immigrant cultures. At the 1942 Texas State Fair Neill Fletcher combined Native American maize and a frankfurter, deep fried it, and stuck it on a stick to create the first All-American corn dog. Since then, many "American" foods have been created through the process of deep frying including potatoes, chicken, Twinkies, butter, and even Oreos. Other dishes that were served first in America include S'mores, the Reuben Sandwich, The Cobb Salad, and Baked Alaska. Finally to identify truly American food it is a good idea to seek out those dishes that bear the name of the region in which they were created including Buffalo Wings, Philly Cheesesteak, and Tex-Mex.