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Originally Posted by phenomshel
That looks fantastic! I've done fried egg on burgers before (although I'm at complete loss as to why places north of the Mason/Dixon line insist on calling those Texas style, I'd never heard of such til I moved to Illinois)  . My only question, looking at the finished product picture is "How on earth do you eat that?" You'd have to dissect it with a knife and fork to even be halfway neat, and even then it looks like it'd require disposable clothing and an immediate shower afterwards! |
Squeeze hands and open your mouth really really wide (I want to say something salacious here about how I met The Loved One, but I'll restrain myself
).
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Originally Posted by Stitchawl
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If those are the fried fish cakes that are sold in all the farmer's markets, covered with sweet but spicy chili sauce, you've got a real winner there!!!
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They're from David Thompson's book,
Thai Food, described as
"a comprehensive account of Thai Cuisine". I can't recall if he suggests they're the farmer's markets style recipe, but he has a less strict book (the recipes in
Thai Cuisine can be religiously pedantic <---not a complaint) called
Thai Street Food which we are yet to buy, and which is said to have a lot more approachable recipes.
Another high-end chef that has done this is
Damien Pignolet who has a book called, simply,
French, which is filled with quite detailed, and sometimes complicated, restaurant-style recipes. But he also has
Salades which (obviously) concentrates on salads in many forms and far more approachable. We make from the book "a simple salad" that has main ingredients of roast capsicum, avocado and asparagus, and turn it into a meal with a couple of slices of toasted sourdough on the side and a softly poached egg or two on top of it to break over. Yum.
Quote:
Don't you guys put a fried egg on your burgers too?
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Yes, your average burger shop will put beetroot on most burgers, but if you see something labelled "Aussie burger" it'll almost certainly have a fried egg on it, and possibly bacon (likewise if you see "Aussie pizza").
Cheers,
Marc