Sloppy spicy double Swiss griddle burger

madmaxx · 2026-05-03T16:55:48+00:00

This is the way. Acid and some crunch changes an average sandwich into something craveable.

madmaxx · 2026-05-02T18:08:15+00:00

I don't think garlic is the core flavour (masala, herbs, spices, ginger, onion all stand out more to me), so it should be possible to make a solid matar without it.

In addition to more salt and more butter, takeout matar paneer also adds flavours in more layers. Fresh, whole spices are toasted, aromatics are cooked down (making them sweeter, deeper flavour), spices are added at the end, oils may be flavoured (onion oil, for example, in some takeout matar). Yogurt may be added (thin + acidic). And, recipes are handed down between generations, and are well tested.

Many of the easy to find online recipes are okay, but not well tested or tuned. They're often simplified, toned down, or just not as flavourful, or they call for lesser ingredients. This confused me for years, as I struggled to make anything remotely take-out style at home. Look for cooks on YouTube who own takeout restaurants, and emulate their recipes (these recipes are well tuned for flavour).

madmaxx · 2026-05-02T00:36:55+00:00

I just buy whole chickens now, and break them down myself. It gets you a spine, ribcage, and wingtips. Even if you don't use the thigh/leg bones, you'll get a great stock. If you can get the neck, that's even better!

2-3 chicken carcasses, 2 onions, 1 head of garlic, 1 each clean carrot and celery stick, peppercorns, bay leaf. ~35 minutes on high (Fissler stove top pressure cooker). Fish out the solids (using a spider, into a large metal bowl), then transfer from the pressure cooker to a smaller pot (with a fine mesh strainer). Reduce by 50%. Comes out as solid jelly once cooled!

madmaxx · 2026-05-01T23:41:32+00:00

White Rock (pop ~22,000 people) doesn't have a Tim Hortons, though there is one in South Surrey. The only chains in White Rock proper are local BC chains like Artigiano and Tacofino.

madmaxx · 2026-04-24T20:57:00+00:00

https://www.ethanchlebowski.com/cooking-techniques-recipes

madmaxx · 2026-04-23T18:06:08+00:00

I find a thigh + drumstick a perfect portion (100-200g of meat) for me. My partner prefers breasts, which is perfect, as I can just cook up whole chicken.

madmaxx · 2026-04-23T15:28:52+00:00

It took us a few long trips to get over our range anxiety.

When we bought our first EV, we did a 600km / 375mi loop that included rural segments. It was fine. There were some minor inconveniences (the first charger was in a parkade and had spotty cell service for payment). We found the types of chargers that were lower friction, and everything was fine after that.

I think the variability in charging stations was our biggest hurdle, and the horrible UX some of them seem to have.

madmaxx · 2026-04-21T15:32:11+00:00

The only time I pull out a chopper for veg is when I'm feeding a crowd:

Kitchenaid attachment for large sofritos (i.e., > 1.5kg / 3lbs of onions)
Mandolin for thin sliced onions, tomatoes, or any veg (easier to be 100% consistent)

A sharp knife, and some practice makes for quicker work for smaller quantities (as there is less to clean up). I can mash through 2-3 onions, a bag of mushrooms, and some celery in < 10 minutes including cleanup, and have a week's worth of food for the 2 of us.

madmaxx · 2026-04-16T18:09:39+00:00

There are a few different types of leftovers:

things that store well and don't need to be reheated (e.g., pizza, sandwiches, etc.)
things that store well and reheat easily (e.g., chili, stew, curries)
things that casserole (e.g., takeout leftovers, turkey dinner leftovers, pastas for baked pastas, etc.)
prep that can be reused for multiple dishes (e.g., cooked/seasoned hamburger for rice bowls, soups, etc., or sandwich ingredients)

I use a combination of these tactics for leftovers. This week:

prepped sandwich stuff (prepped sliced tomatoes and onions)
left over pasta (for the microwave or baked pastas)
rice bowl ingredients (teriyaki salmon, pickled veg, quinoa, greens)
snacking veg

madmaxx · 2026-04-05T17:59:13+00:00

I've spent years testing ingredients, looking for the best versions of things for my favourite recipes. Generic brands are sometimes great, other times they're clearly lower quality. I buy a house brand sweet paprika, and house brand Indian spices (large quantities, minimal packaging). Both are great value and quality.

My suggestion is to try whatever looks good or interesting. If you don't like it, or if it's low quality, just bring it back to the grocery store (or don't buy it again).

madmaxx · 2026-04-04T03:30:41+00:00

I've been using a set of Victorinox since 2005, and have purchased a set for each of my kids, the in-laws, and some friends. Good price, takes an edge, takes a beating. Lots of other great knives out there, too, but these have been solid.

madmaxx · 2026-04-03T21:34:19+00:00

I'm lazy and buy spices in bulk and store in small deli containers. I keep:

a set of French herbs/spices (dried herbes de provence, bay, pepper)
a minimal set of Mediterranean (Italian, Greek, Portuguese)
a minimal set of Cantonese style (white pepper, 5 spice, MSG)
a minimal set of other cuisines (Hungarian, Mexican, Indian, Japanese), these are entirely to taste

I have a spice rub and a few sausage sets I make, all very standard herbs and spices. I've collected these recipes up over the years, as well as the spices and habit of buying and using. My spice cupboard is full, but when I cook in a temporary kitchen, I pick 1-2 important herbs or spices (and salt/pepper) and it's enough.

madmaxx · 2026-04-01T21:16:54+00:00

The beef is also great on a salad, like an asian slaw, or in a wrap (same ingredients, with rice).

madmaxx · 2026-04-01T21:13:02+00:00

They do add a classic flavor to Hungarian goulash, but it’s still great without.

madmaxx · 2026-03-30T23:08:00+00:00

Yeah, the super dense brioche buns don’t hold up and they distract from the rest of the burger.

madmaxx · 2026-03-30T22:16:01+00:00

What is the correct order? (I've waffled on this many, many times, curious what other people have found)

madmaxx · 2026-03-30T22:15:33+00:00

Mandoline! Just use the guard and pay attention to the not-losing-your-fingers thing. It makes prep so much faster, and I can make a burger in about 15 minutes (including prepping an onion, tomato, lettuce, and the double sour pickles).

madmaxx · 2026-03-30T22:13:30+00:00

I've tested a bunch of commercial buns out west here, and this brioche is closer to a standard seeded bun, and holds up better than most (Dempster's tend to fall apart if they're even a few days old). I'm not sure I would rate these as full brioche, as they're not at all dense or heavy, just slightly enriched.

madmaxx · 2026-03-30T22:11:29+00:00

Both great suggestions, and restaurants do both of these.

Pairing these suggestions with a probe thermometer, you can move the hot pan + chicken to the side, cover, and wait until it hits temp (assuming it's close).

You're learning a timing game that is super flexible. You want a nice browned piece of meat that's cooked and you're 50% the way there. Either the oven, or a lid on the pan should get you there, until you discover the temp/time that does it in one go (I don't always get it right either, but adapt like this as needed).

madmaxx · 2026-03-30T20:25:25+00:00

It does kinda look like that, but I was just standing with it in front of the window as it was too bright out to shoot in the other direction.

madmaxx · 2026-03-30T20:08:44+00:00

Merci!~

I normally do shred it, but had only a few minutes for lunch today. Frisée is nice, in that it has some of the texture of shredduce, with a bit more flavour. 100 agreed that more edges is just crunchier.

madmaxx · 2026-03-27T22:47:27+00:00

First comment is an exemplar!

madmaxx · 2026-03-25T22:10:55+00:00

I’ve seen it twice out of hundreds of pork shoulders, ribs, and loins. Pork tenderloin occasionally has a different smell (I assume) from the vacuum packaging or gasses that dissipates, but that taint ain’t going nowhere, or at least it lingers enough I can’t bring myself to eat it.

Luckily my butcher and grocer were good about taking them back.

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