What is your favorite hamburger recipe? - GoFuckYourself.com

Sly · 10-09-2008, 09:26 PM

I have a ton of ground beef and ground venison in the freezer. What are some good hamburger recipes? What should I mix in?

brassmonkey · 10-09-2008, 09:35 PM

this is old skool get a packet onion soup mix lipton mince a onion and garlic clove go from there add something else or just grill i add some barb Q sauce to the mix

bausch · 10-09-2008, 11:39 PM

drive to in n out. no recipe needed

Rodent · 10-09-2008, 11:41 PM

Hamburger Onion Ketchup and an Egg , mix and throw that shit on a bbq

Deej · 10-09-2008, 11:41 PM

knock its horns off - wipe its ass - Ill eat what i want and RIIIDE the rest home!

jollyperv · 10-09-2008, 11:41 PM

Five Guys!

Love burgers, eat them a few times a week, but I've never been able to cook one at home that's worth two shits...

nekrom · 10-09-2008, 11:45 PM

Add to the ground beef: diced onion, mixed herbs, coriander, salt, pepper and wack em onto the Barbie. Job Done.

-N

uno · 10-09-2008, 11:54 PM

An egg is good if the beef is too lean, but if its a really fatty beef grind you don't need it.

Add a shot of worcestshire, some salt, a lil pepper, herbs are ok... don't pack the meat too hard and cook medium rare. If the beef is lean, add some butter.

Indecisive · 10-10-2008, 03:37 AM

You can add in some chopped up bacon, too, if the meat is lean.

CuriousToyBoy · 10-10-2008, 04:34 AM

1/2 beef, 1/2 venison (pound each)
Sprinkle Oregano
Sprinkle Paprika
Salt & Pepper to taste
1 teaspoon Soy Sauce
1 teaspoon Oyster Sauce
3 teaspoons Jack Daniels
1/3 cup Grated Carrot
1/3 cup Grated Celery
1/2 cup Diced Onion
1/2 cup diced Tomato
1 cup wheatgerm
1 Egg

Smash it all together VERY well, cover and leave in fridge overnight.

Make patties 1-2 hours before cooking, sprinkling lightly with cornflour as made and leave uncovered in the fridge.

;-)

SBJ · 10-10-2008, 04:40 AM

Quote:

Originally Posted by bausch

drive to in n out. no recipe needed

I'll 2nd that! I love In and Out

After Shock Media · 10-10-2008, 04:54 AM

Nice to see few appreciate the taste of the beef itself and really mask it with near mini meatloaves.

You may want to mix some of the two meats up. I would guess your ground meat is 80/20 or so. Venison typically has great flavor but very low fat. I would go with about 2/3 ground beef to 1/3 venison first to use up what you have on hand.

Seasoning wise I would go with stuff that really highlights the meaty taste or compliments very well without overpowering it. Salt and pepper could be just fine but I know you want more than that. You can easily drop the salt or most of it and add some dark soy. This will add to the beefy flavor without adding a soy taste. worcestershire can also be added in moderation instead of soy to give it a different depth. Onions are fairly pungent and soup mix is a sodium bomb really so I find a good alternative is to use finely diced shallots in their place inside of the burger. Bacon I find is good with nearly anything, just not inside of a burger unless pre cooked. I feel it really belongs on top if you want it or for a different take skip it, yet cook your burger in a pan with a little bacon fat. Hell I could go on but it is late, so maybe tomorrow. I will leave a few tips though.

1. mix the meat as little as possible no matter what you add.
2. do not really compress the meat much.
3. high heat and turn once.
4. if you do thicker burgers (more than 1/4 inch), press your thumb into the middle of what will be the top prior to frying. Prevents that annoying UFO shape.
5. if you get told to do a cheese filled one, consider just mixing small cheese chunks into the meat itself instead of a big blob that may melt out of it due to a sealing issue.
6. thick heavy pan, it holds heat better.
7. chill patties for 20 minutes or longer before cooking.
8. do not press down on the patties when cooking.
9. you can pre-salt the patties and not worry about liquid loss. Liquid loss in that case is just water. Less water = more beef taste (see aging). Just pat dry first. In reality though you will not see much loss if at all in 20 minutes unless you fill it with salt.
10. after it is in the pan leave it alone until time to flip. a crust exterior is tasty.

After Shock Media · 10-10-2008, 05:33 AM

Crap almost forgot a major tip.
Always place a layer of some liquid fat between the meat and bun. Mayo works well, so does a light coating of butter, etc. Prevents your bun from going from fresh or even grilled to the consistancy of paste.

Lycanthrope · 10-10-2008, 05:45 AM

So simple, yet so delicious:

Fry them in water.

You must use ground beef, not ground chuck - just cheap, regular, fatty beef.

Make your patties and set on a plate. The patties should be about 3/4" high. Do not pack them too tight - just tight enough to hold together.

Fill up a frying pan 1/2 way in depth with cold water. You should be able to make 3 to 4 at at time. Place the patties in the water and turn the heat on medium / medium high. Sprinkle with nothing more than Lowreys seasoning salt. Cook for 10 -15 minutes, flip and repeat.

This may sound like a long time, but you want to make sure the beef is cooked and it is almost impossible to over cook this way.

Buns and toppings are all on you, but these will melt in your mouth.

~Ray · 10-10-2008, 06:05 AM

Quote:

Originally Posted by Lycanthrope

So simple, yet so delicious:

Fry them in water.

candyflip · 10-10-2008, 06:23 AM

The hamburger is just part of the package. The be all and end all is the hot sauce on the top.

Lycanthrope · 10-10-2008, 06:26 AM

Quote:

Originally Posted by AdvertisingSex

That is what I first thought.. then I tried it.

Nicky · 10-10-2008, 06:59 AM

Just mix it up with an egg, salt, pepper, fresh chili pepper, fry or grill with a nice chunk of cheddar cheese on top.

Vicious_B · 10-10-2008, 07:17 AM

1 Egg per pound, italian bread crumbs, A1 spicy steak sauce, garlic pepper, sea salt (very little)
Another alternative is to use Bulls Eye bbq sauce instead of A1

Every time I make these burgers people beg me for more.

Peaches · 10-10-2008, 07:20 AM

Spaghetti
Chili
Stuffed peppers
Mix it with mac and cheese
Stroganoff
Meatballs

Reak AGV · 10-10-2008, 07:31 AM

Triple O's bacon burger Central World BKK

Grays · 10-10-2008, 07:34 AM

Quote:

Originally Posted by jollyperv

Five Guys!

Love burgers, eat them a few times a week, but I've never been able to cook one at home that's worth two shits...

BigBen · 10-10-2008, 11:52 AM

Quote:

Originally Posted by After Shock Media

Nice to see few appreciate the taste of the beef itself and really mask it with near mini meatloaves.

You may want to mix some of the two meats up. I would guess your ground meat is 80/20 or so. Venison typically has great flavor but very low fat. I would go with about 2/3 ground beef to 1/3 venison first to use up what you have on hand.

Seasoning wise I would go with stuff that really highlights the meaty taste or compliments very well without overpowering it. Salt and pepper could be just fine but I know you want more than that. You can easily drop the salt or most of it and add some dark soy. This will add to the beefy flavor without adding a soy taste. worcestershire can also be added in moderation instead of soy to give it a different depth. Onions are fairly pungent and soup mix is a sodium bomb really so I find a good alternative is to use finely diced shallots in their place inside of the burger. Bacon I find is good with nearly anything, just not inside of a burger unless pre cooked. I feel it really belongs on top if you want it or for a different take skip it, yet cook your burger in a pan with a little bacon fat. Hell I could go on but it is late, so maybe tomorrow. I will leave a few tips though.

1. mix the meat as little as possible no matter what you add.
2. do not really compress the meat much.
3. high heat and turn once.
4. if you do thicker burgers (more than 1/4 inch), press your thumb into the middle of what will be the top prior to frying. Prevents that annoying UFO shape.
5. if you get told to do a cheese filled one, consider just mixing small cheese chunks into the meat itself instead of a big blob that may melt out of it due to a sealing issue.
6. thick heavy pan, it holds heat better.
7. chill patties for 20 minutes or longer before cooking.
8. do not press down on the patties when cooking.
9. you can pre-salt the patties and not worry about liquid loss. Liquid loss in that case is just water. Less water = more beef taste (see aging). Just pat dry first. In reality though you will not see much loss if at all in 20 minutes unless you fill it with salt.
10. after it is in the pan leave it alone until time to flip. a crust exterior is tasty.

You should get that food blog going.

Twistys Tim · 10-10-2008, 11:59 AM

Worcestershire sauce is the secret!

SiMpLe · 10-10-2008, 12:33 PM

Hamburger with Mac & Cheese !!!

PSSuperstars · 10-10-2008, 12:36 PM

Lea Perrins Worcester Sauce
and chopped onions

When I want to do mexi... I chop up a jalapeno and put shredded cheddar into the mix too

But Lea Perrins and Chopped onions... an hour in the fridge before going out

Sly · 10-10-2008, 12:57 PM

LOL, this thread gave me a little bit of everything. All of these sound pretty good. I will have to play around.

facialfreak · 10-10-2008, 03:08 PM

Mutt · 10-10-2008, 03:16 PM

ASM needs to do his own Webmaster Cooking TV show!

i get hungry as hell just reading his posts.

Mutt · 10-10-2008, 03:21 PM

I love this stuff - easiest meal ever - brown the ground meat - pour in the Manwich - shred some cheese - some crusty buns and mmmmmmmmmm mmmmmmmmmmmm good

A sandwich is a sandwich but a Manwich is a meal!

JamesK · 10-10-2008, 03:22 PM

Quote:

Originally Posted by Mutt

ASM needs to do his own Webmaster Cooking TV show!

i get hungry as hell just reading his posts.

BSleazy · 10-10-2008, 03:51 PM

These sound like meat loaf recipes. I think a burger is just ground beef with some spices added and your choice of toppings.

Godsmack · 10-10-2008, 04:54 PM

Gimme some juicy pics!!!

After Shock Media · 10-10-2008, 09:48 PM

Quote:

Originally Posted by BigBen

You should get that food blog going.

Domain set up, blog set up, adding a few plug ins, still need a custom theme though. Will be launched very soon.

qxm · 10-10-2008, 09:50 PM

Quote:

Originally Posted by bausch

drive to in n out. no recipe needed

+1

Elli · 10-10-2008, 09:59 PM

http://allrecipes.com/Recipe/Bronco-Burger/Detail.aspx

Made this one three times now and always make extra to freeze for emergency lunches. SO GOOD. I skip the fritos though and just add regular bread crumbs.

Supz · 10-10-2008, 10:01 PM

an egg (binder), some seasoned breadcrumbs some chopped onions,

uno · 10-10-2008, 10:04 PM

Quote:

Originally Posted by 12clicksMichele

1 Egg per pound, italian bread crumbs, A1 spicy steak sauce, garlic pepper, sea salt (very little)
Another alternative is to use Bulls Eye bbq sauce instead of A1

Every time I make these burgers people beg me for more.

sounds like a decent meatloaf.

uno · 10-10-2008, 10:06 PM

Quote:

Originally Posted by Mutt

ASM needs to do his own Webmaster Cooking TV show!

i get hungry as hell just reading his posts.

He sounds like he's also a fan of Good Eats on the Food Network. Alton Brown rocks.

CuriousToyBoy · 10-11-2008, 05:13 PM

Quote:

Originally Posted by After Shock Media

Nice to see few appreciate the taste of the beef itself and really mask it with near mini meatloaves.

He said the meat was in the freezer, so quality questionable anyway as a result.

Fresh, COMPLETELY different story.

We are blessed Downunder with some of the best and cheapest meat in the world.

I don't even season steaks AT ALL, and hamburger made here is beef, onion and some salt and pepper.

vapewiz · 10-11-2008, 08:18 PM

Quote:

Originally Posted by uno

He sounds like he's also a fan of Good Eats on the Food Network. Alton Brown rocks.

Wiredoctor · 10-12-2008, 08:10 AM

Great thread for getting the munchies.

10-09-2008, 09:26 PM	#1
Sly Let's do some business! Industry Role: Join Date: Sep 2004 Location: Austin, TX Posts: 31,329	What is your favorite hamburger recipe? I have a ton of ground beef and ground venison in the freezer. What are some good hamburger recipes? What should I mix in? __________________ Vacares - Web Hosting, Domains, O365, Security & More - Paxum and BTC Accepted Windows VPS now available Great for TSS, Nifty Stats, remote work, virtual assistants, etc. Click here for more details.

10-09-2008, 09:35 PM	#2
brassmonkey Pay It Forward Industry Role: Join Date: Sep 2005 Location: Yo Mama House Posts: 77,238	this is old skool get a packet onion soup mix lipton mince a onion and garlic clove go from there add something else or just grill i add some barb Q sauce to the mix __________________ TRUMP 2025 KEKAW!!! - The Laken Riley Act Is Law! DACA ENDED - SUPPORT AZ HCR 2060 52R - email: brassballz-at-techie.com

10-09-2008, 11:41 PM	#4
Rodent Confirmed User Join Date: Mar 2001 Location: ReliableServers.Com Posts: 1,462	Hamburger Onion Ketchup and an Egg , mix and throw that shit on a bbq __________________ Choopa.com Colocation \| Cloud Servers \| Dedicated Servers \| CDN 1000 Gbps Network \| NJ DataCenters

10-09-2008, 11:41 PM	#5
Deej I make pixels work Industry Role: Join Date: Jun 2005 Location: I live here... Posts: 24,386	knock its horns off - wipe its ass - Ill eat what i want and RIIIDE the rest home! __________________ Deej's Designs n' What Not Hit me up for Design, CSS & Photo Retouching Icq#30096880

10-09-2008, 11:45 PM	#7
nekrom Confirmed User Industry Role: Join Date: Mar 2004 Location: Australia/Asia Posts: 921	Add to the ground beef: diced onion, mixed herbs, coriander, salt, pepper and wack em onto the Barbie. Job Done. -N __________________ Free Traffic

10-09-2008, 11:39 PM	#3
bausch Confirmed User Join Date: Jul 2006 Posts: 3,017	drive to in n out. no recipe needed

10-09-2008, 11:41 PM	#6
jollyperv Confirmed User Industry Role: Join Date: Nov 2001 Location: NYC Posts: 3,927	Five Guys! Love burgers, eat them a few times a week, but I've never been able to cook one at home that's worth two shits...

10-09-2008, 11:54 PM	#8
uno RIP Dodger. BEST.CAT.EVER Industry Role: Join Date: Dec 2002 Location: NYC Area Posts: 18,450	An egg is good if the beef is too lean, but if its a really fatty beef grind you don't need it. Add a shot of worcestshire, some salt, a lil pepper, herbs are ok... don't pack the meat too hard and cook medium rare. If the beef is lean, add some butter. __________________ -uno icq: 111-914 CrazyBabe.com - porn art MojoHost - For all your hosting needs, present and future. Tell them I sent ya!

10-10-2008, 03:37 AM	#9
Indecisive Confirmed User Join Date: Aug 2005 Location: Vancouver, BC Posts: 53	You can add in some chopped up bacon, too, if the meat is lean. __________________ ICQ: 334404605

10-10-2008, 04:34 AM	#10
CuriousToyBoy Crazy Aussie Bastard Industry Role: Join Date: Aug 2005 Location: Wherever I lay my hat, that's my home. Posts: 16,787	1/2 beef, 1/2 venison (pound each) Sprinkle Oregano Sprinkle Paprika Salt & Pepper to taste 1 teaspoon Soy Sauce 1 teaspoon Oyster Sauce 3 teaspoons Jack Daniels 1/3 cup Grated Carrot 1/3 cup Grated Celery 1/2 cup Diced Onion 1/2 cup diced Tomato 1 cup wheatgerm 1 Egg Smash it all together VERY well, cover and leave in fridge overnight. Make patties 1-2 hours before cooking, sprinkling lightly with cornflour as made and leave uncovered in the fridge. ;-) __________________ Celebs Adult Who's Who ==> Ambush Interview ==> ICQ 293 070 684 ==> intmarpacrim AT gmail DOT com

10-10-2008, 04:54 AM	#12
After Shock Media It's coming look busy Join Date: Mar 2001 Location: "Ph'nglui mglw'nafh Cthulhu R'lyeh wgah'nagl fhtagn". Posts: 35,299	Nice to see few appreciate the taste of the beef itself and really mask it with near mini meatloaves. You may want to mix some of the two meats up. I would guess your ground meat is 80/20 or so. Venison typically has great flavor but very low fat. I would go with about 2/3 ground beef to 1/3 venison first to use up what you have on hand. Seasoning wise I would go with stuff that really highlights the meaty taste or compliments very well without overpowering it. Salt and pepper could be just fine but I know you want more than that. You can easily drop the salt or most of it and add some dark soy. This will add to the beefy flavor without adding a soy taste. worcestershire can also be added in moderation instead of soy to give it a different depth. Onions are fairly pungent and soup mix is a sodium bomb really so I find a good alternative is to use finely diced shallots in their place inside of the burger. Bacon I find is good with nearly anything, just not inside of a burger unless pre cooked. I feel it really belongs on top if you want it or for a different take skip it, yet cook your burger in a pan with a little bacon fat. Hell I could go on but it is late, so maybe tomorrow. I will leave a few tips though. 1. mix the meat as little as possible no matter what you add. 2. do not really compress the meat much. 3. high heat and turn once. 4. if you do thicker burgers (more than 1/4 inch), press your thumb into the middle of what will be the top prior to frying. Prevents that annoying UFO shape. 5. if you get told to do a cheese filled one, consider just mixing small cheese chunks into the meat itself instead of a big blob that may melt out of it due to a sealing issue. 6. thick heavy pan, it holds heat better. 7. chill patties for 20 minutes or longer before cooking. 8. do not press down on the patties when cooking. 9. you can pre-salt the patties and not worry about liquid loss. Liquid loss in that case is just water. Less water = more beef taste (see aging). Just pat dry first. In reality though you will not see much loss if at all in 20 minutes unless you fill it with salt. 10. after it is in the pan leave it alone until time to flip. a crust exterior is tasty. __________________ [email protected] ICQ:135982156 AIM: Aftershockmed1a MSN: [email protected]

10-10-2008, 05:33 AM	#13
After Shock Media It's coming look busy Join Date: Mar 2001 Location: "Ph'nglui mglw'nafh Cthulhu R'lyeh wgah'nagl fhtagn". Posts: 35,299	Crap almost forgot a major tip. Always place a layer of some liquid fat between the meat and bun. Mayo works well, so does a light coating of butter, etc. Prevents your bun from going from fresh or even grilled to the consistancy of paste. __________________ [email protected] ICQ:135982156 AIM: Aftershockmed1a MSN: [email protected]

10-10-2008, 05:45 AM	#14
Lycanthrope Confirmed User Industry Role: Join Date: Jan 2004 Location: Wisconsin Posts: 4,517	So simple, yet so delicious: Fry them in water. You must use ground beef, not ground chuck - just cheap, regular, fatty beef. Make your patties and set on a plate. The patties should be about 3/4" high. Do not pack them too tight - just tight enough to hold together. Fill up a frying pan 1/2 way in depth with cold water. You should be able to make 3 to 4 at at time. Place the patties in the water and turn the heat on medium / medium high. Sprinkle with nothing more than Lowreys seasoning salt. Cook for 10 -15 minutes, flip and repeat. This may sound like a long time, but you want to make sure the beef is cooked and it is almost impossible to over cook this way. Buns and toppings are all on you, but these will melt in your mouth. __________________

10-10-2008, 06:23 AM	#16
candyflip Carpe Visio Industry Role: Join Date: Jul 2002 Location: New York Posts: 43,064	The hamburger is just part of the package. The be all and end all is the hot sauce on the top. __________________ Spend you some brain. Email Me

10-10-2008, 06:59 AM	#18
Nicky Confirmed User Industry Role: Join Date: Mar 2003 Location: Sweden Posts: 30,069	Just mix it up with an egg, salt, pepper, fresh chili pepper, fry or grill with a nice chunk of cheddar cheese on top. __________________ gfynicky @ gmail.com

10-10-2008, 07:17 AM	#19
Vicious_B Confirmed User Join Date: May 2008 Posts: 2,564	1 Egg per pound, italian bread crumbs, A1 spicy steak sauce, garlic pepper, sea salt (very little) Another alternative is to use Bulls Eye bbq sauce instead of A1 Every time I make these burgers people beg me for more. __________________ ICQ# 419 775 271

10-10-2008, 07:20 AM	#20
Peaches Old broad Join Date: Oct 2002 Location: Away Posts: 13,933	Spaghetti Chili Stuffed peppers Mix it with mac and cheese Stroganoff Meatballs

10-10-2008, 07:31 AM	#21
Reak AGV Confirmed User Join Date: Dec 2004 Location: Unknown Posts: 4,283	Triple O's bacon burger Central World BKK __________________ Need Mainstream Content and SEO? SEO * Website Copy * Blogs Blogging - PR Work - Forum Marketing - Social Marketing - Link building - Articles 100% Guaranteed Content!

10-10-2008, 11:59 AM	#24
Twistys Tim Confirmed User Join Date: Apr 2008 Location: Twistys HQ Posts: 1,923	Worcestershire sauce is the secret! __________________ $100 PPS Xmas Promo [email protected] ICQ 311545482 Skype timmy_vee

10-10-2008, 12:33 PM	#25
SiMpLe Confirmed User Join Date: Feb 2002 Location: Porn Central - California Posts: 3,221	Hamburger with Mac & Cheese !!! __________________ Sean Holland Vice President OrbitalPay / Global Electronic Technology (GET) SKYPE: iam.sean ::: sholland at orbitalpay.com 888-775-1500

10-10-2008, 12:36 PM	#26
PSSuperstars Confirmed User Join Date: Jan 2006 Location: Houston, TX Posts: 1,477	Lea Perrins Worcester Sauce and chopped onions When I want to do mexi... I chop up a jalapeno and put shredded cheddar into the mix too But Lea Perrins and Chopped onions... an hour in the fridge before going out

10-10-2008, 12:57 PM	#27
Sly Let's do some business! Industry Role: Join Date: Sep 2004 Location: Austin, TX Posts: 31,329	LOL, this thread gave me a little bit of everything. All of these sound pretty good. I will have to play around. __________________ Vacares - Web Hosting, Domains, O365, Security & More - Paxum and BTC Accepted Windows VPS now available Great for TSS, Nifty Stats, remote work, virtual assistants, etc. Click here for more details.

10-10-2008, 03:08 PM	#28
facialfreak Confirmed User Join Date: Feb 2005 Location: Montreal Posts: 3,018	__________________ Managed Shared Hosting starting at $4.99/mo Managed VPS starting at $29.99/mo

10-10-2008, 03:16 PM	#29
Mutt Too lazy to set a custom title Industry Role: Join Date: Sep 2002 Posts: 34,431	ASM needs to do his own Webmaster Cooking TV show! i get hungry as hell just reading his posts. __________________ I moved my sites to Vacares Hosting. I've saved money, my hair is thicker, lost some weight too! Thanks Sly!

10-10-2008, 03:21 PM	#30
Mutt Too lazy to set a custom title Industry Role: Join Date: Sep 2002 Posts: 34,431	I love this stuff - easiest meal ever - brown the ground meat - pour in the Manwich - shred some cheese - some crusty buns and mmmmmmmmmm mmmmmmmmmmmm good A sandwich is a sandwich but a Manwich is a meal! __________________ I moved my sites to Vacares Hosting. I've saved money, my hair is thicker, lost some weight too! Thanks Sly!

10-10-2008, 03:51 PM	#32
BSleazy Confirmed User Industry Role: Join Date: Aug 2002 Location: USA Posts: 6,721	These sound like meat loaf recipes. I think a burger is just ground beef with some spices added and your choice of toppings. __________________ icq 156131086

10-10-2008, 04:54 PM	#33
Godsmack Confirmed User Industry Role: Join Date: Apr 2004 Location: The Netherlands Posts: 4,525	Gimme some juicy pics!!! __________________ Download the much improved Free Tube Script adult/mainstream tube solution for FREE!

10-10-2008, 09:59 PM	#36
Elli Reach for those stars! Industry Role: Join Date: Apr 2003 Location: Vancouver, BC Posts: 17,991	http://allrecipes.com/Recipe/Bronco-Burger/Detail.aspx Made this one three times now and always make extra to freeze for emergency lunches. SO GOOD. I skip the fritos though and just add regular bread crumbs. __________________ email: [email protected]

10-10-2008, 10:01 PM	#37
Supz Arthur Flegenheimer Industry Role: Join Date: Jul 2006 Location: New York City Posts: 11,056	an egg (binder), some seasoned breadcrumbs some chopped onions,

10-12-2008, 08:10 AM	#42
Wiredoctor Confirmed User Join Date: Dec 2001 Location: The Great USA Posts: 1,632	Great thread for getting the munchies. Last edited by Wiredoctor; 10-12-2008 at 08:11 AM..