I had a concept for a paleo friendly burger joint that I was thinking about for fun. You would have a choice of grass-fed beef, bison, or venison burger with simple salt and pepper seasoning. I know places like McDonalds season with MSG. Either... (more)
Not that long ago, I lived in Lawrence, Kansas, USA. Now that I live in Upstate New York, I find that I am desperately missing this restaurant. http://www.localburger.com/ Are there any other places with a menu like this? (Extra thanks if it is... (more)
Tonight I was starving and picked up some food from Yardhouse. I was really feeling like a good burger and they had a whole wheat and a potato bun. I picked the potato bun, obviously. Is this still paleo? Has anyone ever had a potato bun before?... (more)
I have framed you all for hate speech against low fat diets, and the conventionally wise jury has sentenced you to death. What would your last meal be, if anything was allowed? Including pastured everything, the most esoteric offal, and even,... (more)
Spinach!!!!! And then I would become Popeye-like strong. And I could free myself. And force the gate. And run home. And be happy and free again. The end.
I hate the thought of using just lettuce leaves in place of the bun... is that the usual strategy? Or is there some bun-like substance that I could buy at the supermarket or some specialty store? Or a quick recipe that I could make at home?... (more)
One of my favorite foods(aside from pizza which cannot be done in a paleo-friendly way since the crust is so crucial to it) is burgers. I'd like to make a paleo-friendly burger and the answer may seem to be as obvious as just throw away the bun... (more)
What is the best offal burger and how is it made? Best in terms of nutrition, taste and durability as a burger. Something you could eat every day. Would coconut flour, gelatin and egg be good binding agents?
I called them "meatballs", but this would probably make a good offal "burger" as well. It is a combination of liver, grass fed beef, egg, coconut flour, and various herbs/spices/veg browned in butter (although any other fat would do) and then... (more)
My butcher will happily mince me some (grass-fed!) beef at whatever ratio I ask. I'm thinking 50/50 but am not quite sure. I would love to hear from people their preferences or recommendations and reasons why. Should I ask for any particular cut... (more)
From a purely "cooking" perspective, I can't think of many applications for ground beef any fattier than 70% lean. Most uses for ground beef in modern "Western" cooking will call for 75%-85% lean. You'll probably just end up scraping up a lot of... (more)
In my house, we have burgers once a week. I only just checked the ingredients; apparently it has "gluten-free crumb" and the ingredients of that include potato starch and some E number. We get the burgers from M&S, so I'm guessing the beef is... (more)
Tomorrow night my family and I are going to be out int DC and going to Fuddruckers before a hockey game. I know they will have a buffalo burger, and also might have a boar and elk burger too. Of this options, which is best? The website says... (more)