Chef Wally

Every once and a while you stumble upon a really good burger. This one is available at a little known and secluded diner called the Chowder Barge, located in a small marina in Long Beach, opposite of Terminal Island.

It's now easier to send Chef Wally a message.

Did you ever stumble across an idea and say to yourself, "WHY DIDN'T I THINK OF THIS BEFORE????" Here's a case in point! For as long as I can remember, I've cooked hamburgers...be it on the stove or BBQ. Heretofore, I've always gone to the market and bought hamburger meat...usually 80/20 unless I can find 70/30 as the fat content contributes to the flavor. When making burgers I usually use a ratio of 2 pounds hamburger and one pound of Jimmy Dean Hot Sausage...makes for a flavorful burger, just add spices to suit (i.e., garlic of course, onions, bell peppers, etc.)

As good as they were or have been, it occurred to me...why not grind my own burger meat? Duh!!!