News Press Extra 053012

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WEDNESDAY May 30—June 6, 2012

This is a D tasty burger

By KEVIN KRAUSKOPF

St. Joseph News-Press

id you know that May is National Stroke Awareness Month? Or that it’s National Better Sleep Month? And we bet you didn’t realize it’s National Women’s Health Month or National High Blood Pressure Awareness Month, either. Worthy causes, all of them. But that’s not what we’re focused on here, because May is also National Hamburger Month. Now that’s a cause we can get behind. Just don’t get stuck in the plain old hamburger rut. Cheese, pickles, ketchup and mustard are no way to celebrate a month solely dedicated — OK, not really — to the burger. The possibilities are

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limitless. “The hamburger is a blank canvas for just about anything you want to do,” says Andrew Clark, executive chef at Bad Art Bistro in Downtown St. Joseph and a graduate of the French Culinary Institute in New York. With many a backyard cookout planned this summer, we asked Mr. Clark what he would put on that meaty canvas to take a burger from ordinary to extraordinary. The results are, well, delicious. Your party guests are sure to be impressed.

FIRST THINGS FIRST Follow these tips from Mr. Clark to cook your burgers to perfection. Truly, it’s the first and most important step. Please see Page 2

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The Brunch Burger from Bad Art Bistro in Downtown St. Joseph features bacon, julienned onions, cheddar cheese and a fried egg.

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2 CONTINUED FROM Page 1 Grill on high heat. “As high as she’ll go,� he says, in order to trap in flavor and moisture. Clean the grill well. Very well. Once the grill heats up, soak a towel in oil and wipe the cooking surface clean. “It has to be very clean, very hot and very oiled,� Mr. Clark says. Which brings us to ... Use the right oil. Coat the grill in a high-quality canola or corn oil. This is mostly to keep the burgers from sticking to the grilling surface. But, the wrong oil can leave a bad taste in your mouth. For example, Mr. Clark says olive oil will burn at lower temperatures than its counterparts and produce a “rancid� flavor. Cook it to the right temperature. At Bad Art Bistro, they cook each burger to order. Mr. Clark admits he prefers his burgers “medium� — which falls in the range of 145 to 150 degrees. Well done, for reference, is between 160 and 165 degrees. The key, he says, is to maintain the “moist flavor profile you’re looking for.� Use lean meat. At minimum, a 90/10 blend. Mr. Clark likes for each burger to be about 8 to 9 ounces, uncooked. Lean meat won’t shrink as much during cooking. “You don’t want your burger to go from 8 to 9 (ounces) down to like 6,� he says.

Don’t overdo the seasoning. A little bit of salt and ground pepper is all it takes. Once your burgers are on the grill, you’re ready to move on to ...

THE BRUNCH BURGER It looks imposing, but don’t fret making what Mr. Clark calls the Brunch Burger. The bigger challenge will be figuring out a way to eat the towering masterpiece. (The one Mr. Clark made for us is easily 8 inches tall.) “It’s something simple that anybody could do at home,� Mr. Clark promises. Here’s what you’ll need: Crisp bacon, julienned (sliced long and thin) onions, mesclun greens, a sliced red onion, cheddar cheese, fried eggs and, of course, the bun and hamburger patties. We’ll admit, you might need a little more prep time than for your basic burger, put the result is totally worth it. Lightly bread the julienned onions with flour and a dash of salt and pepper, then pan fry them in oil. Next, crisp a few slices of bacon and cook up a fried egg for each burger; don’t break the yolk or flip the egg, but let it cook through from one side. Then, prepare a bed of greens and sliced red onions. When the burger is almost done grilling, top it with two slices of

cheddar cheese. When the cheese melts, remove the burger from the grill and stack the toppings on a buttered, grilled bun in the following order: greens, red onions, burger with cheese, fried egg, fried onions and bacon. Placing the greens beneath the burger, Mr. Clark points out, will help keep the bun nice and crispy.

HOUSE BURGER Not every chef is willing to share directly from his menu. Luckily, Mr.

Wednesday, May 30, 2012

Clark told us how to make Bad Art Bistro’s delicious house burger. The secret is preparing a batch of bacon onion jam in advance. Yes, it’s as good as it sounds. To make bacon onion jam, cut strips of bacon into small pieces and saute them over low heat. Halfway through the cooking process, throw in some julienned onions and finish sauteing. Place all the contents of the pan into a container and chill in the refrigerator until it

achieves a consistency similar to jam. Play around with the ratio of bacon to onions to achieve the flavor you prefer. Then, before removing the burger from the grill, top it with Swiss cheese and a generous dollop of bacon onion jam. When the cheese is melted and the “jam� warmed, place it on a grilled bun and enjoy. Kevin Krauskopf can be reached at kevin. krauskopf@newspressnow.com. Follow him on Twitter: @stjoelivedotcom.

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Wednesday, May 30, 2012

3

Be smart about second-hand buys By ERIN WISDOM St. Joseph News-Press

Shopping classified ads can be a great way to find a deal on just about anything: a vehicle, a piece of furniture, even a place to live. Cori Schwabe, formerly of St. Joseph, accomplished the last on this list through online classifieds — using it to find an apartment to sublet after recently moving to New York City. “Made me very nervous, but she’s still alive a week later!� says her mother, Dr. Jane Schwabe of St. Joseph. On a smaller scale, buying second-hand items also comes with some amount of risk. But this can be minimized through the use of some simple shopping smarts. The Dealista, a website operated by the editors of the popular personal finance community Wise Bread, offers the following advice:

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O Before you start perusing O Be realistic about repairs. O Don’t be unduly swayed by ads, know what items are a good price. Just because a In looking to buy an item too much of a risk to warcar or a giant sectional sofa that needs work, be aware rant a second-hand buy. is a great deal doesn’t mean of the amount of skill Furniture that isn’t made it’s the right buy for you. you have to repair it. Also of a sturdy material or put remember that a needed together well, for example, fix may appear simple but Erin Wisdom can be reached at erin. wisdom@newspressnow.com. Follow her on might not survive a move. could end up being more Twitter: @SJNPWisdom. Second-hand mattresses complex. are always questionable, even if they look fine on the surface. And baby items OFF ANY PURCHASE Expires 06-30-12 Min. Purchase $10 such as cribs — in addition (LIMIT ONE) to frequently being subOVER 40 DESIGNS ject to recalls — may have weakening joints or other wear and tear that could put DESIGNER LOOKALIKE a child at more risk than a deal is worth.

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Wednesday, May 30, 2012

Nursing over the airwaves Atchison, Kan., caregiver finds successful radio show By JENNIFER GORDON

minded Ms. Blakley, when he came into the studio to wrap up the segment. “My favorite moment was ...” Mr. Martin starts. “Don’t say Dr. Mitchem,” Ms. Blakley interjects, referring to Dr. Randall Mitchem, who specializes in pulmonology and sleep disorders at Atchison Hospital. “He said, ‘The only thing the bed is for is sleep and sex,’” Mr. Martin con-

St. Joseph News-Press

L

eslie Blakley took her nursing experience out of the operating room and onto the airwaves. She hosts a 15-minute pre-recorded broadcast that runs twice a week on KAIR Country 93.7 in Atchison, Kan. On the “Best Care on the Air” program, supported by her employer, Atchison Hospital, she interviews local experts on topics from eye health to arthritis. She tries O Radio to pick toplistenics that are relevant to ers can hear host community members; Leslie Blakley on following her radio the Bartlett grain show elevator “Best explosion, Care on she interthe Air” at viewed an 8:30 a.m. expert on post-trauSundays matic stress and disorder. 12:30 The p..m. hospital Wednesstarted the days on program in 93.7 FM. March 2011 to get health information to the public and asked Ms. Blakley to host. “Little did we know it was going to be longterm,” says Ms. Blakley, the surgical service manager at Atchison Hospital. Its initial broadcast aired at 8:30 a.m. on Sundays. The program recently picked up an additional air time, at 12:30 p.m. on Wednesdays.

tinues, “and she looks at me like, ‘Can he say that?’ I didn’t think anything would surprise her.” The surprises make the radio show fun for Ms. Blakley. She doesn’t see the show switching hosts any time soon, not with all the health topics she wants to cover. Jennifer Gordon can be reached at jennifer. gordon@newspressnow.com. Follow her on Twitter: @jjgordon.

CROSSWORD

ERIC KEITH/St. Joseph News-Press

Atchison Hospital registered nurse Leslie Blakley hosts a weekly health radio show on KAIR Country 93.7. Prior to the launch, Ms. Blakley didn’t have any interviewing or radio experience. She learned with the help of J.C. Martin, the operations manager at KAIR. He now leaves her in the studio to record and steps in only to adjust the audio levels on the microphones and to get the recording started. As for the interview, Ms. Blakley considers it just a conversation. For the May 20 show, Ms. Blakley interviewed Anna Fowler, the emergency room nurse manager, about what to expect during an ER visit. Ms. Blakley doesn’t use a script or notes for her interviews, though she does carry her day planner with her into the studio. She researches topics enough to get a sense of the concerns about them, then lets her subjects do the talking. “I never fail to learn

something new,” she says. Fifteen minutes goes by quickly. Ms. Fowler lists what needs emergency attention, like chest pains, versus what needs urgent care, like flu symptoms. Ms. Blakley jots down a note or two on her day planner and reiterates what she feels is important. Ms. Fowler also addresses complaints about long wait times. There isn’t time on-air to get to the root of the issue: Overuse of emergency rooms across the country and the reasons behind this. Patients can be turned away from primary-care providers because of an outstanding bill, but they can’t be refused treatment

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in the emergency room because they can’t afford care, Ms. Fowler says after the recording session. The Emergency Medical Treatment and Active Labor Act dictates hospitals must stabilize patients without regard to their insurance status or ability to pay. It’s one of the reasons emergency rooms see a lot of patients with non-lifethreatening conditions. But the radio shows aren’t for the details behind the issues. They’re primers for the general public. Hopefully, Ms. Blakley says, they also produce a candid discussion on health. Like the show on sleep apnea, Mr. Martin re-

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CLUES ACROSS 1. One point E of due S 4. Picture border 7. Having negative qualities 10. Inner surface of the hand 12. Spanish appetizers 14. Large burrowing rodent of S and C Am. 15. A profane state 16. Sharp narrow mountain ridge 17. Cain and __ 18. Tranquil, calm 20. Removes writing 22. A Mississippi tributary 23. Exactly suitable 24. Extended blockade 26. Encomium 29. Dreaming eye movement 30. Principle vein 35. Japanese apricot 36. ___ Speedwagon: band 37. Fish eggs 38. Ethiopian capital 43. Considerate care 44. Units of loudness 45. Yemen capital 48. Body fluid circulation tube 49. Actress Lupino 50. Gets up 53. Moved contrary to the current 56. Stretched tight 57. Dark brownish black 59. Syrian goat hair fabrics 61. One of the Great Lakes 62. Gull-like jaegers 63. Taps gently 64. Hamilton’s bill 65. One point N of due E 66. No (Scottish)

CLUES DOWN 1. Seaport (abbr.) 2. Bleats 3. Czech & German River 4. Female horse 5. Large tailless primate 6. Modern London gallery 7. Baseball’s Ruth 8. Breezes through 9. Decaliter 11. Genus uria 12. Built for two 13. Mexican men’s shawl 14. Pale & soft in color 19. Records the brain’s electric currents 21. Three banded armadillo 24. Plant germ 25. Relating to imides 27. Main artery 28. City in north-central Zambia 29. Royal Military Academy 31. Shape of a sphere 32. Earl Grey or Orange Pekoe 33. Fireplace shelf 34. Old world, new 39. Request attendance 40. Oceans 41. Determine the court costs of 42. Digressions 46. Form a sum 47. Greek river nymphs 50. Swiss river 51. Laying waste 52. Japanese rice beer 53. Ardor 54. Israel’s 1st UN delegate 55. Aba ____ Honeymoon 56. Vietnamese offensive 58. Slang term for man or boy 60. Point midway between S and SE

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