Subject: The "21" Club Hamburger
From: Unicorn (unicorn@indenial.com)
Date: Thu Jan 04 2001 - 05:25:27 EST
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F O O D F U N N Y
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Here's a true food funny from reader Vicki Carver:
My daughter does not eat mushrooms - never even tried them. Once,
when she was about 4, we were having spaghetti with mushrooms in the
sauce. She asked her grandmother if she would like a mushroom from
her serving. "Granny" was happy to have it, as she loved mushrooms.
About the time Granny got it in her mouth, my daughter said, "I know
it's a mushroom, 'cause I licked it!" The daughter is 20 now, but we
never sit down at a table with the grandparents that someone doesn't
repeat the line. She will never live it down.
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T O D A Y ' S R E C I P E
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The humble hamburger deserves a place on any "20th Century American
Classics" menu, being a 20th century invention (according to most
sources), and an icon of American culture worldwide, thanks to those
awful imitations of the real thing being sold by the billions every
day. New York's famous "21" Club introduced what must be the world's
most expensive hamburger in 1975, which they served "nude" (without
bun or bread), and which devotees immediately pronounced "the best
burger in the world." When it was removed from their menu in 1996 it
sold for $21.40 at lunch and a whopping $24 at dinner. Here is a
classy version of an American classic, adapted from "The "21"
Cookbook" by Michael Lomonoco:
The "21" Club Hamburger
1/4 cup (60 ml) finely chopped celery
1/4 cup (60 ml) chicken broth
2 lbs (900 g) ground top sirloin
1/4 cup (60 ml) bread crumbs
1/2 tsp (2 ml) Worcestershire sauce
1/4 tsp (1 ml) nutmeg
Salt and freshly ground pepper to taste
3 Tbs (45 ml) butter
Combine the celery and chicken broth in a small saucepan over very low
heat and poach the celery for 20 minutes. Drain the celery and cool.
Combine the celery with the remaining ingredients except the butter,
mixing well with your hands. Gently shape into 4 large patties, being
careful not to compact the meat any more than necessary. Heat the
butter in a large, heavy skillet over moderate heat until the butter
is amber in color. Brown the burgers 6 minutes on each side, then
place the skillet in a preheated 350F (180C) oven for 6 to 8 minutes
for medium rare, a few additional minutes for better done. (Note: Due
to the possibility of E. coli contamination, the U.S. Department of
Agriculture recommends cooking all meat well done.) Serves 4.
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