Jul 02 2017
Yes I am still kicking here. Not a good year for me. Right after Christmas I got stomach flu; the two strains going around, back to back. Then May finally came with rain 23 days and never got my garden in.
I started what I thought was stomach flu again; it got bad enough I had my wife take me to emergency May 30th. I spent 4 days getting a liquid diet via IV’s, does not taste good! They sent me home and would need to have two more tests as an outpatient; upper and lower GI. I get one July 17 and the other August 17. Hope they turn out well.
I got behind staying up on posts here. I saw where Gene (Hikerman) had a heart attack and also knew Hub had one. Hope you two are doing well. I got behind in here; for about 2 weeks I never even got on the PC.
The last 4 or 5 days I perked up some and have been cooking some. My diet is almost normal now. Here is a recipe for some latke burgers some may want to try.
Jul 02 2017
I wanted to fix something different and thought of latke burgers. I thought I had something new but searched the net and had been done before. Most of the latke burgers were just a thin latke on a burger patty. Some called potato burgers had shredded potatoes mixed in the burger.
I wanted to try these out on my griddle but was pretty hot today and my one knee was bothering me so just did stove top in my Lodge CS skillet. I used Ore Ida hash browns; you can grate your own but the frozen ones are already pretty dry. I didn’t have a recipe just mixed ground chuck and the hash browns for two patties with equal amounts. Added some grated onion, a beaten egg and ¼ cup plain bread crumbs. I mixed well and made two patties.
I made up the salads and added some sliced onions and garlic flakes to mine and had blue cheese dressing. My wife likes vinaigrette on hers. I mixed some sour cream and dill relish for on the sandwiches.
I added olive oil to cover my skillet and heated on medium (5) on my electric glass top stove. I did them 4 minutes then and flipped for another 4 minutes. They were plenty brown but were not up to temp so I covered them with a lid for another 2 minutes and were good. I had toasted the buns under the broiler.
They tasted pretty great for something different. Mine were a little thicker than I wanted. I suggest making them just ½ inch thick and cook at a little lower temp than you normally do burgers to get done and not burn the potatoes.
Smokin Don
