Monday I have dinner at my son's house. Yesterday, it was burgers with
a slice of grilled pineapple. Instead of the usual ketchup, I put some
teriyaki sauce on it.

I've often made grilled pineapple slices but never put them on a burger.
It was a nice change.

On Tuesday, October 27, 2020 at 2:51:56 PM UTC-10, Ed Pawlowski wrote:
> Monday I have dinner at my son's house. Yesterday, it was burgers with
> a slice of grilled pineapple. Instead of the usual ketchup, I put some
> teriyaki sauce on it.
>
> I've often made grilled pineapple slices but never put them on a burger.
> It was a nice change.

Teri-burgers are pretty good. You could get them at most burger joints on this rock. Even better would be teri-burgers with kim chee but most places don't serve that. I've never had a pineapple burger. I can get one down the street but never thought to get something like that. Perhaps I'll try one if I get real hungry one of these days.

Most of the teri-burgers on this rock are made by dipping regular burgers in teriyaki sauce but you can flavor hamburger mix by adding a quarter cup of shoyu, a quarter cup sugar, and a good amount of ginger to a hamburger mix. You could also use Noh's Teri-burger mix. I've never tried the mix myself but I did go to school with a Noh brother.

https://www.youtube.com/watch?v=_xZ5Ow-PsjI

On Tue, 27 Oct 2020 Ed Pawlowski wrote:
>
>Monday I have dinner at my son's house. Yesterday, it was burgers with
>a slice of grilled pineapple. Instead of the usual ketchup, I put some
>teriyaki sauce on it.
>
>I've often made grilled pineapple slices but never put them on a burger.
>It was a nice change.

We mix up a condiment of ketchup, soy sauce, and crushed pineapple...
simmered some to reduce the liquid, add some white pepper... very good
on burgers and ham steaks. Keeps well refrigerated til next time. We
have two pepper mills, one for black one for white. White works
better for Oriental dishes.... black pepper ruins Chinese take-out.

Sheldon Martin wrote:
>
> We
> have two pepper mills, one for black one for white. White works
> better for Oriental dishes...black pepper ruins Chinese take-out.

Why is that?

On Wednesday, October 28, 2020 at 5:36:06 AM UTC-10, Gary wrote:
> Sheldon Martin wrote:
> >
> > We
> > have two pepper mills, one for black one for white. White works
> > better for Oriental dishes...black pepper ruins Chinese take-out.
>
> Why is that?

Chinese cooks like to use white pepper. Why is that? I don't know. Beats the heck out of me why a gweilo would say it ruins Chinese food.

Here's a picture of a McTeri Deluxe, which one can find occasionally. It's a very tasty sandwich!

https://www.amazon.com/photos/shared...KHsBaPb0TjTgQj