Full disclosure: I made this dish literally one year ago. No lie. 3/11/24 is scribbled at the top of my notes.
Thankfully, I took notes. Otherwise, I’d have absolutely nothing to say.
The goal was for DiS at 7:15.
I assembled the beef patties the night before.
At 5:30, I started the bread pudding. I don’t know what recipe I used.
By 5:45, the bread was in the milk to soak for 30 minutes. It will bake at 350 degrees for 50 minutes.
6 pm: I made the onion and orange salad and put it in the fridge to chill at 6:15.
At 6:15, I noted that since Mr. Sauce, Esq. wanted dinner in an hour, my goal was to start the other step at 7 pm. I probably put the bread pudding in sometime around here.
At 6:50, I wrote, “I’m starting early because I know I will have to cook the meat in batches.”
I used this little indoor grill type thing that I got for Holly Ball a few years ago. It doesn’t have a huge surface.
At 6:55, the first patties go onto the grill. I was surprised that they all fit.
So, since I won’t have to do it in batches, would it take less time?
The answer was no.
Since this wasn’t a grill, the bacon wasn’t crisping. So I bumped up the heat to brown the bacon on all sides. I ultimately covered it with the lid to get the meat cooked thoroughly. It ended up being a liquidy mess.
7:15: Dinner is Served!
I am proud of my plating on this one.
So, if you want me to tell you how this is (remember, I made this a year ago), the only word that comes to mind is SALTY.
I don’t know what happened to the bread pudding. It was never mentioned again nor photographed, but I’m sure it was great. I think it’d be rather difficult to make a bad bread pudding. Warm. Cold. It’s all good.
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