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Dec 20, 2012 03:18 PM

What's for Dinner #178 - The Apocalypse Edition [old]

It's the end of the world as we know it, and I feel fine!

Yeah, I know - the world is still going on in New Zealand, China, Japan, etc., where it's already 12/21/12. But we'll just pretend, OK? :-)

So what's your last dinner before the world ends? :-)

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  1. As for me? I'm going with a CHEEBOIGAH! A bacon-cheeseburger, to be exact. Will use some great English Coastal cheddar cheese, and it'll all go on a toasted and lightly buttered English muffin with ketchup on the bottom half. No potato chips, as I usually do, but I'll make some sweet potato fries in the convection oven.

    Keeping it simple. Won't bother with a salad. But I *will* have a glass of wine or two. After all - it *is* my last glass of wine, right? :-)

    28 Replies
    1. re: LindaWhit

      I've never had a cheeseburger on an english muffin but that actually sounds great, I'll have to try it!

      1. re: juliejulez

        It's the ONLY way I eat burgers at home now, julie. I've been doing it for about 30 years when I didn't have any burger buns. I *always* have English muffins, whereas I rarely have burger buns. The English muffins stand up to the juices of the burger as a burger bun cannot.

        1. re: LindaWhit

          You've definitely convinced me. Plus, while sort of irrelevant when discussing bacon cheeseburgers, english muffins are generally lower in calories than a good size hamburger bun! :)

          1. re: juliejulez

            CALORIES? Whyfor would I care about that when it's my Apocalypse meal? ;-)

          2. re: LindaWhit

            That's so interesting! There's a burger joint in Berlin which serves some of THE best burgers I've ever had.... but they always get bad reviews for using English muffins. I find they stand up to juices better than your regular fluffy bun, too, but apparently, people can't wrap their heads around the idea.

            The burgers are massive, but I still find the muffins work well. Should do that at home from now on, too.


            1. re: linguafood

              Yeah, the English muffin there struck a wrong note for me. I'm a potato roll gal, but to each her own!

              1. re: linguafood

                I LOVE this menu! Love the names of the burgers...but the best part? Their admonition at the top of the menu:

                P L E A S E
                At least try
                Eating the damn burger
                With your hands.

                All you uptight people with forks and knives are driving us crazy.

                And for God’s sake don’t order your meat well done.
                The Bird

                1. re: linguafood

                  Lingua, that is the best menu I have ever read!

                  1. re: GretchenS

                    It's the best burger in town, and one of the best burgers I've ever had.

                  2. re: linguafood

                    ok, did you WRITE that menu, lingua? or is everyone in Berlin as pithy/hilariously bitchy?? love it.

                    eta: i'd be all over that Dumb Texan. ooh, and the Bfast Burger, fer shur.

                    1. re: mariacarmen

                      I reckon I sense lingua's humour in the writing?

                      1. re: Harters

                        I think lingua's been known to translate a menu or two. We'll have to find out if this is one of hers. This does sound scarily like her if it's not. Could there be more than one lingua-like translator in Germany?

                        1. re: roxlet

                          Sadly (or maybe not), the menu was written by the proprietors, who are native NYers. Would've loved to have translated into German, though :-)

                          My favorite is the Ghetto Deluxe, but I'm a gal of simple pleasures. All my burger needs is cheeeeeeeeeese.

                          1. re: linguafood

                            ah, NYers! makes perfect sense! love it.

                  1. re: scubadoo97

                    I'm not sure he toasted that crumpet. And I think crumpets and English muffins have a different consistency. Although I haven't had a crumpet in quite some time.

                    1. re: LindaWhit

                      Yeah, the crumpets definitely didn't look toasted. What I like about using toasted English muffins is that they don't disintegrate. It's nice being able to put a burger down knowing that you can pick it up without the bun turning to mush. We have a place near us that serves the most amazing burgers, and theirs are served on griddled toast. Like the English Muffin, this holds up to a juicy burger with condiments on it, and it is a tip of the hat to Louie's Lunch in New Haven where the hamburger was supposedly created, and where they only serve their "hamburger sandwich" on toasted bread. And don't dare ask for ketchup or you'll be out on your ear!

                2. re: LindaWhit

                  Do you get the sandwich size English muffins? I love those with hamburgers.

                  1. re: roxlet

                    These are just the regular ones, as I toast them for breakfast as well, and the sandwich-sized ones are just a bit too big. But out of the package of 6, I found a nice big fluffy one, so it'll fit the burger just fine!

                    1. re: LindaWhit

             in NYC we have bialeys...which are essentially bagels that are not dunked in water.....very much like an English muffin, toasted with a boiger is on teh path to nirvana!

                      Are you familiar with Bialeys?

                      1. re: PHREDDY

                        Wow, I wouldn't compare a bialy to an English Muffin at all. The texture is much different and the little bit of onion in the center depression gives them a whole other taste. This is not to say that a burger wouldn't be good on a bialy! I think that's a great idea, Phreddy!

                        1. re: PHREDDY

                          I grew up in northern NJ, so yes, I'm familiar with bialys. I agree with roxlet that they're not the same as Thomas's English muffins, but they *would* be good as a burger conveyance tool!

                          1. re: LindaWhit

                   are referring specifically to "thomas' muffins...english muffins by Thomas's are different ,than say muffiins in other parts of this is like saying Heinz ketchup is the only catsup one can have on a hamburger!

                            My response is not be provocotive, but rather, just my point of view.

                            1. re: PHREDDY

                              I don't disagree with you. Thomas's English muffins, however, are the ones I use. I'm not sure of your point?

                              1. re: LindaWhit

                                I understand your paritiality to Thomas' , but there are other "english' muffins ...some different than Thomas'...not all English muffins are the same...(IMO)

                                NONE THE LESS , MERRY CHRISTMAS...ENJOY YOUR RESPITE!

                                1. re: LindaWhit

                                  LW...think golden toasted English muffin....Think golden toasted Bialey! ...crunchy, chewey!

                            2. re: PHREDDY

                              I frequent a place in the burbs of Chicago called NY Bagels and Bialys. I bet bialys would be good for a burger "bun". And boy does this place do a nice corned beef sandwich and Reuben!

                              I have never thought of them (bialys) as similar to English Muffins either. I must confess, that I am a Bay's English Muffin girl all the way. No Thomas's for me.

                      2. Reuben sangies, beer. For dessert, additional beer.

                        1. My son is out at a dress rehearsal for the Christmas concert tomorrow, and we are taking advantage of his absence by having clam sauce, which both my husband and I adore, and which he hates for some odd reason. We have a lovely Egyptian young woman with us, and like everyone we've ever met from Alexandria, she adores fish, so this should go over quite well. They're serving pizza at the rehearsal, but if he's still hungry, there's some left over coq au vin from last night. With the pasta will be a green salad. Over and out.

                          2 Replies
                          1. re: roxlet

                            Funny, that's what I had for dinner last night. First time trying the recipe from "Fish Without a Doubt" so I posted review and pic over on COTM ( ). Best linguine and clams I've ever had. This will be my new go-to.

                            1. re: JoanN

                              My husband doesn't use a recipe :), but we didn't have a chance to get fresh clams so he used canned ones. Nevertheless, it was still delicious, and we definitely were keeping the vampires at bay.

                          2. Bourbon......
                            Fresh Gulf Oysters...Fried
                            French Bread....
                            A Couple of Bourbon Balls for D-Zert....

                            9 Replies
                            1. re: Uncle Bob

                              Aren't the oysters divine this year, Uncle Bob? We've eaten many meals out lately and consumed many oysters--raw, fried, charbroiled--stellar.

                              1. re: nomadchowwoman

                                Yes!!!... they have.....and I do love them anyway they are prepared....or not! Yum!!

                              2. re: Uncle Bob

                                How do you fry an oyster? I do not think I ever had one fried, just raw but would like to try. Love oysters!

                                1. re: herby

                                  Dredge in flour, then egg and then cracker crumbs and fry in hot oil. Fry until golden brown.

                                  Absolutely delicious.

                                  1. re: latindancer

                                    I agree, delicious. I like a squeeze of lemon juice on them too.

                                    1. re: latindancer

                                      I have to try fried oysters - thank for the instructions!

                                      1. re: herby

                                        You're welcome....

                                        I hope you enjoy them too :).

                                    2. re: herby

                                      I lightly Salt & Pepper and toss in a product called Cream's a very fine corn meal (Not flour) product. Fry in peanut oil..375* for anywhere from one to two minutes depending on size. ~ 90 seconds is usually just perfect.

                                      An old Oyster fry cook from New Orleans taught me how to "listen" to the Oysters...they will tell you when they are ready.....if you know what to listen for . ;)


                                      1. re: Uncle Bob

                                        I also use the listening method for shrimp and especially fish, usually speckled trout. I bought some Galveston Bay oysters for Christmas. Some will be wrapped in bacon and broiled, the majority dusted in seasoned flour and sauteed in a mixture of butter and olive oil. Each batch will have more and more of the blackened crumps than the previous, delicious.

                                  2. Oh yeah, the world ends tomorrow. The day before our 2 week holiday shutdown ... Typical!

                                    But anyways ... I had half of a Trader Joes ham and cheese croissant with roasted Brussels sprouts and turnip fries followed by a half pint of coconut-based chocolate ice cream (I love dairy, just wanted to see what this stuff is like).

                                    The croissant baked up nicely in the oven and imbued a cheesy aroma to the kitchen. The ice cream was good, but not great (it's no Ben and Jerry's).

                                    Had I remembered it was the end of the world I would have skipped the veggies and protein and snarfed the Sticky Toffee Pudding that's in the fridge. Darn!

                                    5 Replies
                                      1. re: LindaWhit

                                        They are stupid-easy ... But they still taste a lot like turnips, just sweeter.

                                        1 large rutabaga or 3-4 medium turnips, peeled, quartered, and sliced into 1/4" thickness

                                        Soak them in milk for 15 min while you preheat the oven to 425 (maybe 2/3 to 1 cup of milk, I use a ziplock bag so they are sort of marinated in the milk)

                                        When the oven is hot, dump the turnips into a colander and rinse, then dry them somewhat. You can pat them dry with a paper towel or just use a salad spinner to get most of the moisture off.

                                        Toss turnips with some oil (2-4 TB) and salt (1tsp) and a little cayenne pepper or garlic powder or fresh black pepper. I like the black pepper best.

                                        Spread them on a baking sheet lined with parchment, aiming for a single layer, and cook for 20-30 min. Flip them halfway through. The duration is really dependent on how thin or thick your slices are. If you started with a big rutabaga you may need 2 cookie sheets, just rotate them when you turn the turnips.

                                        When they come out of the oven, I like to use my micro plane to dress them with some pecorino Romano (or Parmesan, if you have that instead).

                                        They aren't as yummy as fries, but they are a little healthier and I won't make fries at home because I hate to deep fry stuff. I reserve my French fry servings for places that make good fries (5 Guys, for instance).

                                        1. re: EngineerChic

                                          What does soaking in milk does? Have you tried making them without soaking?

                                          1. re: herby

                                            It supposedly makes them taste less turnip-y, and I think it works somewhat. I have made them both ways, but never close enough together in time that I could say it was a huge difference.

                                            Well, let me clarify ... I usually soak them. The couple times I haven't soaked them it was after months of not making them and I thought, "either soaking really works, or I forgot how turnipy these taste." But after half a serving I start liking the turnip flavor (it grows on you, like parsnips). So when I make them again and I soak them in milk ... Say 2 weeks later ... I am possibly still in the mode of "yumm, turnip flavor" and that might make me think that soaking did something when it did not.

                                            That's probably clear as mud ... I keep meaning to try half a batch with and without soaking and bake them side by side. Haven't done it yet, though.

                                            1. re: EngineerChic

                                              i love turnips and their perfumey, turnipy taste, so i won't be soaking them - but thanks for the instructions!