The best site that we have found for travel directions map to and from destination is google maps. You enter your starting point and a destination and google returns a detailed map with step by step directions including miles between each major point (exits).
In the past I have always used some kind of spice mix to add to ground meat for tacos. The last time I made tacos, I bought a pack of these spices and lost it (temporarily). With the packet lost, I decided to flavor my own meat. The following recipe is what I came up with. It was fairly good.
1 lb ground meat
1 tbsp dry oregano
1 tsp onion and parsley powder
salt and pepper
2 tbsp. hot/medium pepper sauce
10 cloves of garlic, minced
1 cup fresh oregano, chopped
1 cup parsley, chopped
1/2 cup olive oil
1/4 cup champagne vinegar or white wine vinegar
juice of 1/2 lime
tsp. red pepper flakes
salt and peppers
1 lb. flank or sirloin steak
1 avacado
French Bread
Combine garlic, oregano, parsley, olive oil, vinegar, lime, red pepper, salt and pepper in a bowl. Mix with a spoon until all of the ingredients are combined forming a sauce. Spoon 4 tablespoons into a sepearate dish or bag to save for later. Place the steak in a bowl and pour the marinade over it. Cover the dish and shake to coat the steak with the marinade. Refrigerate for at least 4 hours, 24 hours is preferred. Cook the steak on a grill or in a pan until the desired internal temperature is reached.
Slice bread and toast in the oven or on the grill. Mash avacado in a bowl making a spread. slice the steak against the grain. Spread avacado on one side of the bread, put the steak on the avacado, drizzle the marinate that was saved earlier (not the one used on the raw steak) over the cooked steak. Makes 4 servings.
Hamburgers are an American staple. We eat them at fast food restaurants, barbeques, and for a quick meal at home. Growing up, I ate one kind of burger; meat with salt and pepper, and ketchup. I guess I didn’t know any better. When I started cooking, I didn’t experiment much at first. My taste buds had become accustom to the plain hamburger. I added a few more topping; onion, mushrooms, lettuce, tomatoes, mustard, pickles, and ketchup.
It wasn’t until recently that I started flavoring the meat with herbs and spices. And I’m glad I did. The depth that can be added to something as simple as a hamburger is amazing. The following is my favorite hamburger recipe thus far.
1 lb. lean ground meat
1 clove garlic, minced
1/2 medium onion, chopped
1/3 cup fresh parsley
1 tbsp. dried oregano
1 egg
1/4 cup bread crumbs
salt and pepper
2 tbsp. olive oil
Combine the ground meat, garlic, onion, parsley, oregano, egg, bread crumbs, salt and pepper in a bowl. Mix until all of the ingredients are evenly distributed throughout the meat. Let sit for 5 mins. Make 1/4 lb patties. Put olive oil in a large skillet on med/hi. Brown both sides of each patty. Turn heat down to med/low and cover. Cook to desired internal temperature.
The following can be found on the usda website.
Safe Cooking
For safety, the USDA recommends cooking hamburgers and ground beef mixtures such as meat loaf to 160 °F on a meat thermometer. However, whole muscle meats such as steaks and roasts may be cooked to 145 °F (medium rare), 160 °F (medium), 170 °F (well done). For approximate cooking times for use in meal planning, see the following chart compiled from various resources.
Times are based on beef at refrigerator temperature (40 °F). Remember that appliances and outdoor grills can vary in heat. Use a meat thermometer to check for safe cooking and doneness of beef.
| Approximate Beef Cooking Times °F | ||||
|---|---|---|---|---|
| Type of Beef | Size | Cooking Method | Cooking Time | Internal Temperature |
| Rib Roast, bone in | 4 to 6 lbs. | Roast 325° | 23-25 min./lb. | Medium rare 145° |
| Rib Roast, boneless rolled | 4 to 6 lbs. | Roast 325° | Add 5-8 min./lb. to times above | Same as above |
| Chuck Roast, Brisket | 3 to 4 lbs. | *Braise 325° | *Braise 325° | Medium 160° |
| Round or Rump Roast | 2 1/2 to 4 lbs. | Roast 325° | 30-35 min./lb. | Medium rare 145° |
| Tenderloin, whole | 4 to 6 lbs. | Roast 425° | 45-60 min. total | Medium rare 145° |
| Steaks | 3/4″ thick | Broil/Grill | 4-5 min. per side | Medium rare 145° |
| Stew or Shank Cross Cuts | 1 to 1 1/2″ thick | Cover with liquid; simmer | 2 to 3 hours | Medium 160° |
| Short Ribs | 4″ long and 2″ thick | *Braise 325° | 1 1/2 to 2 1/2 hours | Medium 160° |
source: U.S. Department of Agriculture, Food Safety and Inspection Service
You can find the menus for the best small restaurants in New Orleans at menuflavors.com. My wife and I personally love to eat at Crazy Johnnies in Fat City (Metairie). We also like Mr. Gyros in Metairie. There used to be one on Decatur, about a block down from Cafe du Monde, but I’m not sure if it is still there. On the east side of the French Market there is the Louisiana Pizza Kitchen. That was my favorite place to eat lunch when we worked in the French Market.
What should you eat when you’re in New Orleans? For a native New Orleanian this is easy, seafood. But not just any seafood. Make sure you ask for fresh Louisiana seafood. Those that care won’t mind that you asked and those that do mind, well, I don’t think you want to eat at their establishment anyway.
So, what seafood dishes are the best? I’m glad you asked. Creole seafood gumbo is top on the list, which includes any and hopefully all of the following: blue crab, shrimp, oysters, andouille sausage, and plenty of cayenne pepper (for the really courageous). Next, their are a variety of items I would say rank way up at the top of the list; boiled crawfish (make sure you suck the heads), fried oysters, fried catfish, fried shrimp, seafood platter with everything fried (only if you cholesterol is not to high, in which case, it may be after this one), jambalaya, anything etouffee, shrimp poboy, oyster poboy, catfish poboy, oyster gumbo, chicken and andouille gumbo, crawfish pie, sweet potato pie, pecan pie, merliton stuffed with shrimp dressing, merliton pie, stuffed crabs, red beans and rice, and just about anything you can find should be good.
You will see our site design change often over the next few months. We are currently working on wireframes to determine the page layout of the different types of pages. We are still deciding on our permanent url structure. Any url copied from the address bar will remain valid even if you see the structure of our urls change, so please feel free and confident in bookmarking or linking to any of our pages.
We are indexing our hometown first, New Orleans. Menuflavors.com will have the most comprehensive, uptodate list of restaurant menus in New Orleans on the internet. We plan to start adding more cities by this fall.
I make hamburgers with lean ground beef, usually sirloin or the package marked 7% fat. I always add onions, garlic, salt, pepper, bread crumbs and egg. Then I use different combinations of spices. My favorite two combinations are parsley, oregano burgers and parsley, thyme, and sweet basil burgers. Sometimes I add a little cayenne pepper or red pepper flakes to turn up the heat.
I wash the parsley first. Using a large chef knife, hold the parsley by the stems, starting with the tip on the cutting board and the knife over the leaves, push down and slightly forward. Work from the top of the bunch toward the stems. Continue to chop the parsley until the desired consistency is achieved.