Michael Ruhlman. Leite's Culinaria. Molecular Gastronomy Network. Cheese & Burger Society. The Pioneer Woman Cooks. My family loves—I mean loves—Freddy’s Frozen Custard and Steakburgers, otherwise known as “Freddy’s.”
A location opened about an hour from the ranch a couple of years ago, and whenever we’re passing through for a soccer game or a grocery trip, it’s a treat to be able to stop and chow down on what is exceptionally delicious fast food. One of Freddy’s specialties is what they call a Steakburger, which is nothing more than a double cheeseburger…but it’s the way it’s prepared that sets it apart from the rest. Coolcumber TV. The British Larder. The inspiration and credit for the bresaola in this recipe goes to Diana Henry’s book ‘Salt, Sugar, Smoke’.
My good friend Richard Arbon (self-confessed food fanatic, sausage-making lover, best salt beef producer, jam and condiment extraordinaire, as well as his day job as an excellent craftsman) went on holiday to Norfolk and came back with this fabulous book under his arm. I had been harping on for weeks before that I would like to have a go at making salami and cured meats. A Hamburger Today. BBC Good Food.