All Purpose Coronavirus Discussion Part XII: Cute Animal Pictures Only

[Superman33]

How often do you check?

This depends on how well you know your grill and what you're working with, gas or coals. Each grill is going to have hot spots, so I typically use them for the first part of the cooking process on each side. Really need to get a good char on the outside, so on my grill at home I go back left corner but on my grill at the beach I need to go on the grates on the sides of the grill. This could take about 2-3 minutes per side. I then move them over to a non-hot spot for an additional 5-6 minutes. That total 10-12 minutes should get you a nice medium/medium well.

The main goal is to flip them/move them as least amount of times as possible and don't squash them. I might turn mine 3 times total and cheese goes right after the third flip. Also. start with a "well" in the center of the burger that is face up the first time you drop it. The easiest way to do that is to form the burger and then use the back side of a spoon by pushing it into the center to make the well. This will give you higher edges. By the time you flip after the first 2-3 minutes, you should have a nice flat surface on both sides rather than an erupting volcano in the middle.

 

[Rebels57]

This depends on how well you know your grill and what you're working with, gas or coals. Each grill is going to have hot spots, so I typically use them for the first part of the cooking process on each side. Really need to get a good char on the outside, so on my grill at home I go back left corner but on my grill at the beach I need to go on the grates on the sides of the grill. This could take about 2-3 minutes per side. I then move them over to a non-hot spot for an additional 5-6 minutes. That total 10-12 minutes should get you a nice medium/medium well.

The main goal is to flip them/move them as least amount of times as possible and don't squash them. I might turn mine 3 times total and cheese goes right after the third flip. Also. start with a "well" in the center of the burger that is face up the first time you drop it. The easiest way to do that is to form the burger and then use the back side of a spoon by pushing it into the center to make the well. This will give you higher edges. By the time you flip after the first 2-3 minutes, you should have a nice flat surface on both sides rather than an erupting volcano in the middle.

Ive been grilling for years so I know most of these tips (dent the burger, dont smoosh them, etc). However I always cook lid open and I have heard you should get a char on each side then close the lid. Do you close at all?

 

[Embiid]

Looks like spring break in Florida out along the Surekill river banks today. Lots of Pences with no masks....

Hopefully, COVID took the day off....

 

[LegionOfDoom91]

I just use the timer on my phone most of the time when grilling as I can easily lose track of time. So I close the lid always though.

 

[Striiker]

Is this the next phase of the biblical plague?

So is this year just a game of Jumanji?

 

[LegionOfDoom91]

That’s one way of avoiding touching a gas pump during a pandemic.

 

[Starat327]

So is this year just a game of Jumanji?

At least it's wearing a cool alternate black jersey. Sco Flyers.

 

[LegionOfDoom91]

 

[Lotusflower]

Nurse.

Damn shame. Rest in Power to her. You have my sincerest condolences.

The statue was designed for a scene in Rocky III and was then donated to the city. Its not like the city had it built to pay homage lol. No one worships at its alter, but it does sort of act as a tribute to the underdog mentality of the city. Its just a tourist attraction at the end of the day.

Ive got no problem with the statue itself.
I grew up in the Italian Market so I understand where the sentiment comes from.
But in relation to the context of my original point
I just think its...interesting I guess that a movie prop is immediately picked up by the city and assigned this unearned symbolism while it took over 30 years longer for an actual Philly legend and one of the greatest athletes of all time in Frazier to get the same.
Seems goofy to me.

Frazier's life is a better, and more visceral, encapsulation of the Philadelphia mindset than a 2 hr Stallone fan fic could ever be.
But maybe thats just me.
Then you look back at context that surrounded the statue's early days (mid 80's, Rizzo as mayor) and the puzzle pieces start to fall into place.

 

[Superman33]

Ive been grilling for years so I know most of these tips (dent the burger, dont smoosh them, etc). However I always cook lid open and I have heard you should get a char on each side then close the lid. Do you close at all?

I do close the lid the entire time when I'm home, but the grill at the beach is super fickle. The middle burners need to be on high to do anything and the edge burners need to be on low or they will roast everything near them. We've had that place for two years and it is has been quite the learning experience trying to figure it out. It has a thermometer on the lid and it will regularly shoot up to over 500 if you leave the lid down too long. I usually stay around the grill and check on the temp and play with the knobs.

At home I typically only cook plain boneless skinless chicken breasts, since I try to eat healthy when I'm home. That is easy. Throw is on the grill, close lid, flip after about 5-7 minutes, and after another 5-7 minutes flip again and rotate the pieces for another 5-7 minutes.

I do my "fun" cooking at the beach. We have a compound of about 7 houses in our area that brings about 30 people to our house for dinner on a regular basis. Last Memorial Day I made about 75 Chicken Burger sliders, so that was an experience trying to cook them all on that grill. Had an intense rotation going, so the lid was never closed long enough to create an inferno. I had four different kinds going, Western (Cheddar, Onion Rings, and BBQ sauce), CBR (American, Bacon, Ranch), Caesar (Parmesan, Romaine, Caesar Dressing), and All American (American, raw Red onion, Romaine, Tomato, and Mayo) so I was trying to plate them at the same time. The year before was Chicken legs, thighs, and breasts. The night before you put them in Ziploc bags with pepper and garlic salt. Then those are done low and slow. I turn the burners all the way down and close the lid. I wait 10 minutes to check on them and they usually take 30 minutes or so to cook.

I do a lot of my cooking by feel and look though, not so much time based. I've been into cooking since I was a kid. I've probably watched more food network over the past 20 years than another other single channel, I took as many cooking classes as possible in high school, and I was a chef at Macaroni Grill for a summer in college. My dad will regularly try to recreate things I make and then get mad when I don't have amounts of things I used or exact time to cook things. I'd be a terrible baker, but grilling is right up my style.

 

[BackToTheBrierePatch]

Poll, lid up or lid down when grilling burgers?

down

 

[Tripod]

I’m no Steve Irwin but how do you confuse a Beaver for an Alligator in Canada?

Clearly a dumbass. We have no alligators up here. Oh and a virgin because he doesn't know what a beaver is.

This depends on how well you know your grill and what you're working with, gas or coals. Each grill is going to have hot spots, so I typically use them for the first part of the cooking process on each side. Really need to get a good char on the outside, so on my grill at home I go back left corner but on my grill at the beach I need to go on the grates on the sides of the grill. This could take about 2-3 minutes per side. I then move them over to a non-hot spot for an additional 5-6 minutes. That total 10-12 minutes should get you a nice medium/medium well.

The main goal is to flip them/move them as least amount of times as possible and don't squash them. I might turn mine 3 times total and cheese goes right after the third flip. Also. start with a "well" in the center of the burger that is face up the first time you drop it. The easiest way to do that is to form the burger and then use the back side of a spoon by pushing it into the center to make the well. This will give you higher edges. By the time you flip after the first 2-3 minutes, you should have a nice flat surface on both sides rather than an erupting volcano in the middle.

You cook a good burger....except finish cooking it. Juicy but cooked, please.



I usually go 5, 5, then 2 and typically are perfect. Then turn it off, add the cheese, cover for 1 minute and the cheese is ready.

 

[Beef Invictus]

I cook it until it's finished cooking, then I eat it

 

[LegionOfDoom91]

Clearly a dumbass. We have no alligators up here. Oh and a virgin because he doesn't know what a beaver is.

The only thing that would be possible if someone illegally had a small/young alligator & released it into the wild as it got bigger. Those instances happen from time to time even here in the northern states in the US.

Alligators & exotic snakes usually are the animals people illegally have & release into an area they’re not supposed to be.

 

[Embiid]

Damn yo...these testimonials are pretty bad

For a growing number of COVID-19 patients, symptoms last more than a month. Four young patients who've been sick 30-plus days say they're 'terrified.'

 

[BackToTheBrierePatch]

So the guy who played The Mountain in GoT just set the world deadlift record. 1,104 pounds.

 

[BackToTheBrierePatch]

I cook it until it's finished cooking, then I eat it

I like how you think.

 

[Embiid]

My burgers are pretty juicy...I just salt the ground beef...squirt some mustard in the raw ground meat which an ex from Mexico showed me....and also chop some onions and then make the patties.

 

[Striiker]

Another mentally ill person

 

[Chinatown88]

Damn Karens.

 

[LegionOfDoom91]

Another mentally ill person

Caren White has to be a parody.

 

[Lotusflower]

SBNation has 2 great documentaries on yt right now.
The one is on the history of the Seattle Mariners which is honestly rivetting. its up to 5 of 6 parts.

The second is 2 years old (i just discovered it though) on the history of mma in 5 parts.

 

[Striiker]

Caren White has to be a parody.

The problem is you can't even be sure anymore because SO MANY stupid people seem like they must be joking but they're deadly serious.

 

[LegionOfDoom91]

I watched parts of an early UFC fight where it looked like they were fighting in some western bar venue.

I’m very much a casual when it comes UFC/MMA but damn that shit was vastly different in the terms of legal violence.

I vaguely remember it back then from an outside but that’s only because of Ken Shamrock being in the WWF too.

 

[Striiker]

Caren White has to be a parody.

Is this her?!?!

From the article:

Caren White