Hamburgers!

Today was a cooking and sauce day.

First up: red wine reduction. I used Cremisan Cotes du Cremisan for this, a blended red of indeterminate makeup. Whatev. I need to swipe Walter's recipe for this, 'cause I know for a fact I'm missing a ton of ingredients.

While that was reducing, I moved on to balsalmic vinagrette, which is probably the easiest thing in the world to make. Turned out pretty well.. now, to find lettuce that looks appetizing. It's not easy.

About four hours after starting, I finally had my burger, which was marinated and then cooked on my hot plate, in a sauce pan. Yeesh.

Reduction worked well, but the overall product is still lacking due to the quality of beef. (Hint: There is very little quality in the beef.)

Miss of the night: dijon mustard mayo. The French, apparently, have a very different idea of what dijon mayo should taste (and smell!) like than we do in the states. Yikes. So regular mustard-mayo it is.

The end.