St. Martin Entree
ST. MARTIN HAMBURGER
1 medium yellow onion
1/2 teaspoon bird pepper (St. Martin spice)
1 teaspoon nigelle (St. Martin spice)
1 1/2 pounds ground beef
6 hamburger buns
Mince yellow onion. Use spice grinder to grind bird pepper. Use hands to combine onion, bird pepper, nigelle, and ground beef in large mixing bowl. Make 6 patties.
Your hands will be messy. Use time machine to go back to a moment when your hands were clean. Be sure to come back to the present moment. Those patties need to be fried and you don’t want to cause a time paradox, do you?
Cook patties in frying pan until meat browns. Flip patties over at least once to keep moisture from exiting the top. Toast hamburger buns. Put patties in buns. Enjoy.
1) St. Martin is the French side of an island in the Caribbeain. St. Maarten is the Dutch side. Both countries valued the island for its vast salt deposits.
2) Packing meat and fish in salt was one of the few ways to preserve meat and fish way back when. Nations in those days often waged war over lands rich in salt.
3) Indeed, global wars raged constantly in the seventeenth, eighteenth, and nineteenth centuries. The number of such bloody conflicts plummeted in the twentieth century and in our very own, the twenty-first.
4) Why? The development of the refrigerator made it unnecessary for chefs worldwide to use salt to preserve their perishable beef and fish.
5) Well preserved food results in happy contented chefs. Happy chefs cook for happy eaters. Happy eaters comprise happy nations. Happy nations are agreeable nations. Agreeable nations don’t fight each other. No wars, no nuclear Armageddon.
6) So think about that when considering to send back that overcooked steak to the chef.
– Paul De Lancey, The Comic Chef
My cookbook, Following Good Food Around the World, with its 180 wonderful recipes, my newest novel, Do Lutheran Hunks Eat Mushrooms, a hilarious apocalyptic thriller, and all my other books, are available on amazon.com.