h a l f b a k e r yA riddle wrapped in a mystery inside a rich, flaky crust
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Meat Gushers
Much like the fruit gushers snack but with condiments inside the meat! | |
Simply inject your favorite condiments inside a burger or steak to get that gusher feeling when you chomp down on your meal. Also applicable to tofu burgers or whatever vegetarians eat.
[link]
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Like cheese sausages? [shudder] |
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There are sausages with cheese in them? Hmm...no, I was thinking like A1 steak sauce in a steak or burger. But if you've ever had those little fruit gusher snacks, you know the feeling you get when you bite into them. I want that in other foods as well. |
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Your injector needs a balloon, akin to an angioplasty device, that can be inflated once placed in the meat to create a pocket of sufficient volume to get that gusher quality. |
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Is there a balloon strong enough to inflate a steak? |
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Here we are, talking about inflating steaks with ballons. |
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Only in the Halfbakery can you talk about stuff like this, and not think it's strange. |
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This could be done with porcupine fish.
When startled, they inflate themselves
(with seawater, in their natural
envronment) to appear more
threatening. Now, what could be more
startling to a porcupine fish than find
itself swimming in, say, a piping hot
remoulade sauce? Problem solved. |
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This is pretty startling to my morning. |
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Can I get a turkey filled with gravy instead of stuffing? |
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I used to run a turkey-injecting machine, which added broth and flavorings through a wicked array of needles. Nowadays in the USA, the folks who deep-fry whole turkeys can buy some massive flavor syringes/needles and all kinds of liquids to inject. |
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Goober, have you tried Chicken Kiev? It has melted butter inside. I've always eaten mine on a pile of rice with a knife and fork, but you might like chomping on a gushy one. |
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Basepair, I'm going to be near London in a few weeks, for a week of training in Heckfield. Can I e-mail you about a porcupine fish dinner, or should I try Sigmund Freud? |
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I want vinegar in my chips. |
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I'm certain that I've seen chips (fries) filled with tomato ketchup. (I'm equally certain that I would never eat them.) |
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Ugh. I'd help you not eat them, too. |
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[Baconbrain] Definitely drop me an
email. In a few weeks I'll be abroad, but
they might not be the same few weeks,
so to speak.
And what in
god's name could warrant a journey to
deepest Heckfield? |
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I've just been hired, flown to the other side of the world and put in charge of a field office, all without experience, interviews, meeting anybody or getting any training, manuals or software. So now there's a training week in Heckfield . . .. |
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Do they not have inflatable food in Heckfield? |
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Here they have deep-fried mashed-potato patties, which would be even better with a gusher of gravy in the middle. |
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//Do they not have inflatable food in
Heckfield?// Dear god, Bacon, they're
still reeling from the novelty of electric
lighting in Heckfield. The fact that
you're
being sent to an office in a field should
have aroused your suspicions. |
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//I'm certain that I've seen chips (fries) filled with tomato ketchup. (I'm equally certain that I would never eat them.)// |
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Ugh! Of course you wouldn't. |
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Fries filled with Ranch dressing? Now that's a different story. |
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Erk. Yes, a far, far worse story. |
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What's wrong with a stuffed chicken? |
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Wow, UnaBubba, you seem a little bitter.....as for the Chicken Kiev, it's not stuffed with melted butter, but stuffed with a chilled "compound" butter with various flavors so during cooking the butter melts, keeping the chicken breast moist and delicious. Now that being said, you can still have it taste terrible without a good combo of flavors. But bieng a chef by trade, what the hell do i know...BRING OUT THE MEAT GUSHERS!!!! |
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Assuming you're a professional chef...have you incorporated meat gushers in your menu yet? |
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