Comments for Digital Wilderness

Comment on Last Day by Robin

Robin — Thu, 24 Jul 2008 18:04:40 +0000

Congratulations on the new job and winding up an old one. I feel you on leaving friends and co-workers that you have gained respect for and and enjoy being around, but you can always maintain those friendships and networks for the future.

Enjoy your week off, but be careful getting your schedule too out of control. It may make it hard to get up Monday morning.

You are correct only God knows what is in store around the next corner and segment of life. He has a plan and it will provide us a prosperous life as long as we follow His will. Best wishes on the new adventures.

Comment on Burger Recipe by Jez

Jez — Tue, 22 Jul 2008 20:51:08 +0000

I prefer to use ground venison, but if I don’t have any deer meat then any ground meat will do. I think fat is a little overrated when it comes to making a good burger, if it’s prepared right.

My secret: Depends on what sounds/smells good at the time I’m making them. I usually use worcestershire sauce, onion salt, black pepper, and on occasions a dash of basil. I couldn’t tell you how much of each to use because, honostly, I’ve never measured. Just use whatever looks right! I’ve never received any complaints either (admit it…you liked my deer burgers) I think the worcestershire sauce is what keeps the lean meat from getting to dry and being bland, and that venison probably has less fat than the ground sirloin!

Comment on Speed Dating by nickmc

nickmc — Tue, 22 Jul 2008 04:34:38 +0000

i think i’d be really turned off (and not very apt) to doing something like this…

then again, i swore i’d never go on a blind date either (but who passes up seeing batman for the second time in a weekend?)

Comment on Dr. Horrible’s Sing-Along Blog by nickmc

nickmc — Tue, 22 Jul 2008 04:27:33 +0000

sadly, i just read this… the day after it stopped being free. so now i remove my cape. for this, i cannot be the hero (captain cheapo… aka, the masked mooch). now i must patiently await the release of the dvd, for now i have become a super-villain. (dr. fanboy von snobulous… aka, the collector).

sorry, i was just reading up on dr. horrible and got inspired. i wish i could just be a normal boy and pay the 4 bucks to download it offa itunes. darn my need for free or tangible!!! there is no middle ground!!!

Comment on Burger Recipe by Chris

Chris — Mon, 21 Jul 2008 15:31:07 +0000

Sure you’re using the right email that’s associated with your Gravatar? I might need to refresh the gravatar cache…

Back to the topic at hand. I used 83/17 ground chuck, which seemed to be a good mixture. My grandma makes burgers with literally no fat and they are very dry and bland (sorry grandma, but I like my fat!) so I’ve learned fat is important - just not too much. I tried the JTM “customized” burgers but they aren’t as good as mixing and adding ingredients yourself.

You’re making me very hungry with your steak talk!

Comment on Burger Recipe by Chris

Chris — Mon, 21 Jul 2008 15:24:43 +0000

Let’s see if mine works…

Comment on Burger Recipe by Paul C.

Paul C. — Mon, 21 Jul 2008 15:08:42 +0000

one last test. set my email to be all lowercase letters.

Comment on Burger Recipe by Paul C.

Paul C. — Mon, 21 Jul 2008 15:07:57 +0000

weird that my gravatar isn’t showing up.

Comment on Burger Recipe by Paul C.

Paul C. — Mon, 21 Jul 2008 14:36:13 +0000

I like to mix some BBQ sauce into the ground beef. I’ve foudn you can’t make a good burner with that Ground Sirloin that Kroger sells…you really need something with fat content. Thee xtra fat shouldn’t matter too much since much is going drip off on the grill.

Biggs sells some “customized” burgers. They have some with mozzarella and portabello mushrooms mixed in and a couple others.

On a similar note we’ve done things like chopping mushrooms up really fine and adding them to ground beef when making tacos or meatloaf at home.

AllRecipes.com is one of Emily’s favorite websites. Tons of good finds on there.

Next you need to perfect your steak cooking I bought a cast iron skillet and made a restaurant quality fillet this weekend - crusty outside, bearnaise sauce, with a twice baked potato. YUM

Comment on Burger Recipe by Bryan

Bryan — Mon, 21 Jul 2008 03:12:13 +0000

I like the Baconator. Minus the catshup and add mustard. It’s good stuff, fills you up. Makes your chest feel a bit tighter after cramming it down too! :D… If I don’t end up transfering I’m gonna miss getting them for so cheap. BACONATOR!!!