One down… from Andrew Zahler on Vimeo.
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7vs7: It begins
June 30, 2008 – 8:07 am
It’s Day One, and I’ve got a pot of brown rice cooking as I type.
Check out Remi’s awesome intro page over here.
7vs7: Counting down, gearing up
June 29, 2008 – 12:39 am
This is what I will eat for seven days
June 28, 2008 – 1:04 pm
Tuning in late? Background is here.
7vs7 intro from Andrew Zahler on Vimeo.
7×7 update: They’re priming their engines
June 27, 2008 – 7:51 pm
The eight of us got together Wednesday to sort out the details, and things are beginning to get exciting. Several of the competitors have posted their ingredient lists:
Tune in tomorrow for a very special presentation of my own list. Yeah, I’m building the suspense. It will be worth your wait.
Update to the update: Mark is locking it in.
Vburger #2: BBQ tofu steak with grilled vegetables
June 27, 2008 – 5:54 pm
You can work your jaw debating whether this counts as a burger if you want to. All I know is I grilled it Sunday and it tasted amazing. I got the recipe from the (somewhat embarrassingly named) “The Intimate Vegetarian.” No, it’s not full of sex food. Just recipes for one or two servings.
Although the recipe closely observes the book, I dressed it up with grilled zucchini, starburst squash and green peppers.
Click past the jump for the details.
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Get ready for the 7vs7 challenge
June 23, 2008 – 8:09 pm
The Portland bloggers at Urban Honking have been up to an interesting food experiment. 7vs7: Seven days, seven ingredients. Apparently it was a bit of a challenge. You can catch the intro and a recap with plenty of entertaining videos.
Now Remi has rallied the Spokane troops to undertake the same challenge, and I am among them.
The action starts June 30. Follow the group’s exploits at hipasfuck.com.
I’ll be posting my ingredients, menus and other bonus content here at Burger, revised.
This is going to be fun.
We Love Video #2: Grilling solution?
June 18, 2008 – 7:01 pm
On Sunday I tried one approach to putting a handmade vburger on the grill: tin foil. Sure that the patty wouldn’t hold up unassisted, I wrapped it in foil I’d oiled on the inside and let it sit on the grill.
Not a big success. The patty’s outside crisped up but stuck to the foil, so I had a sloppy, but cooked, burger to deal with.
Stefan commented on my previous post that I should soak some bread crumbs in egg yolks and milk to toughen up the mixture. And I will try that. But I think this guy’s method might also be worth a shot.
Vburger #1.1: Black bean burger
June 17, 2008 – 7:40 pm
My last attempt at the black bean burger wasn’t quite right. So I gave it another go, and this time I think I’ve got a recipe worth passing along. For those just tuning in, this experiment was based on the Elk’s anasazi bean burger.
Vburger #1: Riffing on the Elk’s black bean beauty
June 11, 2008 – 8:49 pm
No grill? No problem.
My first experiment was moved indoors because of scheduling issues. But I think this is for the best, because my first recipe would have been problematic on the grill.
I used the Elk Public House’s anasazi bean burger as my base and made a couple revisions.
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