A dang food blog

Reviewing: Gouda pork burgers with caramelized Sriracha onion and potato wedges 1 double burger with sides prepared  Here's what you get: Yellow onion Garlic Yukon Gold potato Sriracha, gouda cheese Sour cream Lime Potato buns (not pictured/used) Smoked paprika Ground pork Mayonnaise The potato: These were cut early in the day and left to soak in water and a bit of baking soda at room temperature. Roasting instructions; 450 degrees for 20-25 mins.  The protein: I'm doing a double paddy today so the entire 10 oz of pork was used. During the patty prep I added some sirracha. The burgers were set aside to rest while I prepared the rest of the components. When ready the patties were cooked for 6 minds each side before adding the cheese and coveringfor 3 minutes. The sauce and onion: There's a suggestion on the card to add a pinch of baking soda to the onions while cooking so I tried this out. There must be a sweet spot for this because my onions went...

Reviewing: Shroom 'N' Swiss pork burgers with potato wedges & a Creamy Honey Dijon Dipper. I modified this recipe using some of the sides are prepared over the weekend. 1 serving prepared Here's what you get: Yukon Gold potatoes  Mushroom stock concentrate (not pictured) Ground pork Swiss cheese  Sour cream  Honey Dijon dressing  Not used: Button mushrooms  Potato buns  Substitutes: Shiitake mushroom  Balsamic red onions  Sweetie pepper Potato wedge seasoning 1/4 tsp each: Garlic powder  Onion powder  Pepper  Paprika  Pink sea salt  Dill  Mustard power  The potatoes: The most amount of prep time spent on these was in making the seasoning for them. Once the potatoes were cut and I had the spices measured I just mix them together drizzle the potatoes and oil and seasoned. They went into the oven first as they took the most time to cook. The protein: I had this pre-seasoned with the mushroom stock...