Kosher Dosher...“I am a culinary Heretic"

To say I am a lover of Sous-Vide-Processed-Burgers would be an understatement. My family eats between 120-150 Burgers a year. I always have some on hand. This number does not reflect the family events I have catered, which would bring the number closer to 200. If you like, take a look at the categories under beef, where I discuss SV Burgers in detail. But for fun, I will provide a link to my 58-oz Burger  HERE .  My standard temp for Burgers is 131.5℉ for 02:45:00-03:03:00.  What makes this a Lauded Juicy Lucy? The burgers are not thick and the cheese is dispersed throughout the entire burger.  Click on pics to make bigger.  1- Choose the Mold. 2. Fill Mold to the top with meat. 3. Remove half of the meat from step 2. and place in Mold making sure to push up the sides just a little. As an option just use your scale and measure 50% of the meat.  4. Layer your Cheese. I love American Cheese. 5. Place the other half of the meat from step 2. on top and pack

When I was a kid, and I am sure everyone can relate, an Orange-Creamsicle-Bar was a huge treat. Although father time has caught up with me (A Good Thing), I still think Creamsicles are a treat, but now they can come with a kick.  This recipe is the base for an Orange-Creamsicle Cocktail. Again my favorite ethanol to use is Everclear because it's a neutral spirit and its high ABV (95%). Starting with a very high ABV allows you more flexibility when it comes to dialing in the desired ABV after dilution. And because it's 190-Proof (95% ABV), you get more bang for your buck.   Most Creamsicle drinks start out with a Vanilla or whipped Vanilla Vodka. To this, sometimes Orange Juice, Triple Sec, or Cointreau is added as well and Half and Half. All this is added to a Cocktail shaker with different ratios.  Gee Whiz Stuff-  Based on searches, Whipped Vodka is infused with Voda, and a dried powdered form of cream then is filtered several times to produce a clear produc