Anger Burger

Okay, now this is getting interesting.  Superficially, this seems like a foul endeavor.  Upon closer examination, it’s maybe not so bad.  And then somehow we find ourselves back again at urpy stomach-churning offense.

1 lb. ground beef chuck
1 Tbsp. minced onion
3/4 C. packaged corn flake crumbs
salt & pepper
1 egg
2 C. undiluted evaporated milk
2 Tbsp. shortening
1 medium onion, sliced
2 Tbsp. flour
1 Tbsp. curry powder
1 140z. can chicken broth

8oz. medium egg noddles

• Combine beef, minced onion, corn flakes, salt and pepper, and 1/3 C. of the evaporated milk.  Form into 12 balls and brown in shortening over medium heat.  Brown sliced onion at the same time.  I assume you take the meatballs out now, though no one really knows.

• Add flour, curry powder and some salt and pepper at edge of pan and blend with the fat.  Gradually add the broth and the remaining 1 2/3 C. of evaporated milk, cooking over low heat until sauce thickens slightly.  Of course, with that little flour, the emphasis will be on “slightly”.  You’ll basically have curry broth.

• Serve meatballs and the liquid over cooked noodles.

I find myself doing this with modern recipes too, wondering why part of the dish seems appealing to me despite obvious flaws.  In the case of curried meatballs and noodles, we have essentially boring meatballs with a thin gruel of milky curried gravy — made from tinned milk,  no less, which has its own peculiar flavor — and served over noodles.  This is not good.  Instead the devil on my shoulder keeps whispering “But Japanese curry over noodles is good!”  I am here to tell you: the devil is correct, but the implication is not.  Stick with the Japanese version and do not stray.