Perhaps the BEST B1G Forum anywhere, here at College Football Fan Site, CFB51!!!

Beth Mowins is dressed like she is going on a nature hike immediately following the game.

It would be nice if she would take a hike...

Meh. I think if football went away, this joint would still be here. We're beyond football by this time. We even have our own cookbook.

Why don't we have our own cookbook? Use the proceeds to fund the site? 

Which one of you is the best cook? Worst?

Meh. I think if football went away, this joint would still be here. We're beyond football by this time. We even have our own cookbook.

Heh, amen brutha!

I'm by no means a great chef, but I do make things that are pretty good.  I made a shrimp sautee the other night that I liked a lot, it's simple, as is most of my stuff because I raised three kids and I had to get'er dun.

I served it over fresh linguini noodles and the wife liked it a lot.  I find some green garnish helps a LOT of dishes, I usually use green onion.  I like spaghetti a lot and fix that a lot, and it's pretty good if I bother with fresh noodles, I like angle hair.

I find the 80-20 ground chuck is best for burgers.  I try and let the meat come near RT and then sear the heck out of them.  The wife likes hers blu rare.  Meh.

I usually don't serve on a bun.  Cast iron works pretty well for this, and it works on an inductive stove.

I mix chuck roast and brisket point through the grinder. The point allows you to calibrate how much fat you want. 

Generally for burgers they say that you shouldn't eat them at lower temps. The bacteria that is most likely to get you sick would be on the surface of meat, so a steak can be cooked rare/med-rare mostly safely. But once you grind meat, that bacteria goes throughout, so you have to cook it to a higher temp to be safe.

Thus the additional fat helps you to cook it to a hotter temperature but retain the juiciness that you'd get otherwise.

IMHO 80/20 is still a little leaner than I'd like for burgers. 

Speaking of food, menu tonight,  tomato cucumber salad w some delish vinaigrette wife makes,  Hasselbeck potatoes, king crab legs, dry aged strip steak, and my wife's almond cake.  

Plenty of booze and drink.  My kids are at a sleepover.  I suspect my Dad will clean out some of the scotch.  Mom likes her Woodford neat.