Sunday, December 18, 2016

How much Borneo's Forest are left? (Syarinda's Speech)



Assalamu’alaikum.wr.wb.
Hello all my friends and Miss Dini as my english lecturer. Thanks for your attandance. Introduce me, my name is Syarinda Putri Rizqita. I am students from Forestry Faculty, Tanjungpura University. At this time, i want deliver a speech. The title is ‘’How much Borneo’s Forest are left?”.
The points of my speech is:
1.      Borneo’s forest as the lungs of the world.
2.      The damage that occurs in Borneo’s forest.
3.      Causes of forest destruction.
4.      The role of society and government in saving the forest.

The first point is...
1.      Borneo’s forest as the lungs of the world:
Borneo island is one of the lung of the world because the forest area reached 40.8 million hectares. Unfortunately a lot goin on illegal logging resulting in damage to forest. AccordinG to data released by The Ministry Forestry, the rate of destruction in Borneoin 2000 until 2005 reached approximately 1.23 million hectares.
The world forest, along wit it’s oceans absorb enormous amounts of the carbon dioxide that circulates in the atmosphere. They are, effectively, the earth’s lungs, and protecting those lungs is crucial if we are to defend the planets biodiversity and fight global warming.
Forests provide a home for wild plants and animals. Rainforests are home to many species of plants and animals in the world, including endangered species. When forests are cut down, many species should be facing extinction. Some species in the forest can only survive in their natural habitat. The zoo can not save all animals.
‘’They’’ help to stabilize the world's climate by absorbing carbon dioxide from the atmosphere. Excess carbon dioxide in the atmosphere is believed to contribute to climate change through global warming. Therefore rain have an important role in addressing global warming. Forests also affect local weather conditions by creating rainfall and moderating temperatures.

The second point is...
2.      The damage that occurs in Borneo’s forest:
Between 1990 and 2015, the world lost 129 million hectares of forests, destroyed by chainsaws, fire and cement. Deforestation is advancing at an alarming pace: about 10 hectares of forest – the equivalent of 14 football fields – disappear every minute, the result mainly of human activities such as agriculture, the extraction of raw materials and urbanisation.
From September to October 2015, Indonesia was the scene of one of the most disastrous fires in recent years. Burning unabated for weeks, the flames affected more than 2.6 million hectares of forest, mainly in the islands of Sumatra and Kalimantan. Enormous
clouds of smoke made it to Malaysia, Singapore and Thailand, with toxic gases inhaled by at least 43 million people. The Indonesian Agency for Meteorology, Climatology and Geophysics called the fires a "crime against humanity of extraordinary proportions".
The destruction of natural habitats, the commercial exploitation of lands, pollution and climate change are some of the main causes of worldwide biodiversity loss.
"We are in the heart of a biodiversity crisis. We are losing about 1,000 species of animals and plants every year," explains Professor Henrique Pereira, the head of research at the German Centre for Integrative Biodiversity Research at Leipzig University. "Biodiversity is fundamental for the planet’s balance, but also for the health of humankind. Many of the medicines we use come from compounds extracted from animals or plants. Every time a plant or an animal becomes extinct, we lose our chance to discover compounds which can potentially be useful for the invention of a new medication."
"Forests are disappearing on a global level at a rate that is an object of scientific debate. Data provided by the United Nations reveals a reduction of deforestation over the past decades," explains Peter Holmgren, the director of the Centre for International Forestry Research. "This is good news, but in certain regions of the world such as Indonesia, Brazil and Central Africa we are still losing forests at a worrying rate."
Data released by the State of the World's Forests 2007 issued The UN Food & Agriculture Organization (FAO), deforestation in Indonesia during the 2000-2005 period was 1.8 million hectares / year. The high rate of deforestation in Indonesia have made the Guinness Book of The Record menganugrahi Indonesia as a country with the fastest rate of deforestation in the world. An achievement that it is inappropriate to be proud of.

The third point is...
3.      Causes of forest destruction:
The most authoritative theories blame the fires on individuals interested in the acquisition of new lands – including some companies that produce palm oil – and on farmers who use the fire to prepare lands for cultivation. The dry season and the prolonged combustion within the vast peat stretches make extinguishing operations even more complicated.
"Almost all fires detected in Indonesia are caused by man for farming reasons. A fire is the cheapest way to empty out the land for agriculture. Fires can be ignited by individuals who control vast plantations, or small farmers working in their own parcels of land with traditional methods," explains Peter Holmgren, the director of the Centre for International Forest Research (CIFOR), which is based in Bogor, near Jakarta, and researches tropical forests.
In Borneo, according to Global Fire Data’s estimates, more than 130,000 fires were detected in 2015 alone, producing almost two billion tonnes of greenhouse gases. That is more than the total produced by Germany or Japan in a year.
Forest fires are a global problem. "According to Nasa and to the Global Fire Database, an average of 4.5 million hectares of rainforest go up in flames every year," explains Guido van der Werf, an Earth and life sciences researcher at the Free University of Amsterdam. "Almost all fires in tropical areas are caused by mankind."
Deforestation in Indonesia is caused by the timber industry is increasingly narrowing the natural forest. The transfer of functions (conversion) of forest to oil palm plantations also contributed greatly to the swift pace of deforestation. Conversion of forest to oil palm plantation area has been affected more than 7 million hectares until 1997.

Reduced width and quality of the forests in Borneo became a serious threat to various species of rare animals in Borneo, including orangutans, proboscis monkeys, sun bears and various kinds of gibbons. Endangered species that condition is wedged between the narrowing of forests into their habitat and poaching.

The fourth point is...

4.      The role of society and government in saving the forest:
The government will allocate at least 45% of Kalimantan as the lungs of the world, in an effort to reduce greenhouse gas emissions by 26% by 2020.
Secretary General of the Ministry of Forestry Daryanto explained in a presidential decree signed on January 5, 2012, was number 26 of 2007 regarding the arrangement of space.

On the island of Borneo 45% of the island of Borneo is the world's lungs, the goal is to preserve the land as biodiversity, wildlife and plants endemic to Borneo, for example, orangutans, and the development of the ecosystem corridors between protected areas.

Problems in Kalimantan covers energy independence and national energy for electric power, mining and oil palm. Government coordination is done by the government said the four provinces on the island.

The central government said it would involve the region in the implementation of Presidential Decree No. regulation. 3 of 2012about Borneo Island Land Use Plan.
Then, the central government will coordinate with governments of four provinces in Kalimantan, West Kalimantan, East Kalimantan, Central Kalimantan and South Kalimantan.
The Presidential press release also noted that Kalimantan would become a center for plantations of palm oil, rubber and other sustainable forest products, an issue which has raised concerns amongst some international organizations.


Adam Tomasek, head of the WWF’s Heart of Borneo Initiative, believes the new decree offers a fantastic opportunity to secure the future of Borneo as a place where sustainable development exists in balance with a practical and beneficial conservation regime. However, the targets set out in the regulation will not be met unless the values of ecosystems and biodiversity, or ‘natural capital’, become key features of future economic development planning.
“WWF has been working for a long time with both National and local governments to develop spatial plans, and engage businesses and communities to drive conservation and sustainable development in Borneo. The decree is a leadership statement from the President of Indonesia that will help ensure the previous commitments on the Heart of Borneo will be met,” Mr. Tomasek said.

The conclusion of my speech is Forest is an area with dense overgrown by trees and other vegetation. The destruction of forests is one of the activities the forest fire, the cause is preparation of clearing, hunting and other activities that led to the number of forests in Indonesia reduced.

Destruction of forests has led to various negative impacts to humans and the environment. Deforestation, when there is a change that disrupt the function of forests have a negative impact, for example: the forest fire that
caused forests into barren, so can result in flooding, landslides, people's lives were disrupted by forest and the life is meaningless and the difficulty in develop its economy.

       Therefore, efforts or the efforts in preventing and combating forest damage primarily the result of the burning of forests such as providing public education by increasing public awareness of the importance of forests and empower a number of posts that served to cope in the event of forest fires at all levels.
Forests as a source of lung of the world then we must take care to maintain the balance of the ecosystem that is the world that must start from ourselves for survival in the future. Especially forest on Borneo island.
That is all that I can say. I apologize if there are things that are less pleasing. Thanks for your attention. Final words I say, Wassalamu’alaikum.wr.wb.

Your top recommendations for things to do in your town

If I become a mayor, especially the mayor of Pontianak, there are some things I want to do for my town is Pontianak. In the field of education, urban development, tourism, economy, and environment

In education, every child in school must master dances and folk songs. In particular the city of Pontianak. It aims to allow more young people who are aware of their regional identity. So the younger generation does not only affect the currents of modernity. As we know, many cultures outside which is not in accordance with oriental custom. I would require every child who wants to enroll in high school, must have khatam quran. Of course, every child must show a certificate khatam the Qur'an. Each teacher not only teaches a variety of things in the academic field.

Teachers are required to teach integrity, morality, and ethics. For the younger generation Pontianak is not only smart, but also ethical. In the area of the city, various roads in Ponyianak, edges or roadblock would I planted a tree with a medium size. Make parks throughout the city. Reproduce track cyclists

In the field of tour:

Set Integrated Campaign Goals
Promotion of local tourist spots is an activity of economic actors in a certain locality economy which has the potential of interesting sights. Well .. this potential can be a prominent natural beauty, unique cultural richness, the site where the historic, cultural and even religious parties, as well as potential centers of economic activity, trade and investment that is unique not shared by other alternative locality.
The purpose of this travel promotion activities should be clearly formulated in the plan or blueprint for the development of the local economy, so it will be a barometer for the implementation of the promotion program itself, as well as a reference for activities related money.
Destination tourism promotion area can be categorized into the following intentions:
(A) Promoting travel locality as an attractive tourist destination and benefit tourists(B) Improve and strengthen the image of local tourism in domestic and international markets(C) Spreading the knowledge of tourist products that have been developed(D) Establish and maintain effective communication with the media and the international press.
The purpose of tourism promotion of the area should have some just to be terselenggarakan well, given the budgetary constraints that are owned area.
Waking Promotion Strategy
Promotion strategy is a strategy or strategic initiatives that will be undertaken to realize the goals established tourism promotion. It includes insight into the meaning of the action plan which will be held in the medium term, ie within one to three years. In this case sebaiknnya avoided drafting new initiatives whose implementation can be realized in the long term.
For the purpose of promoting tourist destinations in general then there are some key strategies that can be run by local governments. The strategies include:
 Developing and strengthening public relations activities The development and expansion of tourism products Developing the marketing of tourist services and attractions Penetration of international public relations activities
Formulate and Perform Program Promotion Strategies
Programs more technical to run this promotion strategies can be formulated with a view on the competence nor the advantages possessed by each region, as well as its constraints and weaknesses. To meet this goal, it is necessary to do a thorough audit of the travel area that will be developed.
After the audit was conducted, local governments or organizations that specifically deal with them can formulate a program that is more technical. Examples of technical programs, among other activities may include the following:
1. The development and consolidation of public relations activities(A) program is the development of an organizational unit of public relations(B) Program visit the coolie-ink (visiting journalist program)(C) developing of press releases and travel features(D) Preparation follow related events(E) Program establishment Imaje(F) Development of library and information center(G) Participation in membership affairs both domestic and overseas travel(H) The control program of crisis management.
2. The development and expansion of tourism products(A) Survey the expectations of tourists(B) Audit potential of the area and travel(C) tourism product development program that is(D) Program development of new tourism products(E) Development of quality and packaging of travel products(F) Program ecoproduct and ecotourism(G) Provision of trade show(H) Program product awareness and distribution.
3. Development of marketing of tourist services and attractions(A) The training program for agency marketers, media and consumers in the country.(B) The expansion of the distribution network through joint promotional activities with airlines, hotels, cruise shipping, travel tour operators and other relevant agencies.(C) Development of advertising activity in selected media sites(D) Organize and follow the activities of travel exhibitions and travel seminar(E) Developing materials excursions through videos, slides and brochures(F) Establish and maintain a regional tourist web.
4. Penetration of international public relations activities(A) Program presentation on potential buyers(B) Selecting and following overseas tradeshow(C) Program educational visits and buyers visit(D) Participate in
The development strategy, regional economic potential.



In the economic field:
 Investment is the driving force for economic growth, while the development in the era of regional autonomy, in essence, is a form of regional empowerment. Where in this area should be able to regulate, administer, and manage the interests and aspirations of people in this wilayahnya.Selama often seen, that the bargaining position of owned areas sorely lacking, be it towards the center and towards third parties (businesses). That's why local empowerment needs to be done on all the components, namely the government, public, and private sectors.
Through the implementation of regional autonomy is expected to appear new power centers in the region in the economic, social, and political. However, given the limitations of the government, then in this case required the participation of the private sector, where one aspect is in the field of investments that investasi.Diperlukan a friendly climate for investors (business user), because it would thus be able to attract investors inside and outside the country to get into an area which indirectly will improve people's purchasing power and economic activity, which in turn will increase revenue (PAD).
The main components that make up the regional investment climate consists of; Institutional investment services (16.9%), investment promotion area (15.6%), commitment from local government (20%), Infrastructure (9.8%), land access business (2.4%), labor ( 6%), Security business (10.7%), economic performance in the region (3.1%), and the role of the business sector in the regional economy (3.6%). While the components that become obstacles for businesses in the carries on business is; infrastructure, licensing by the central government, local regulations, the increase in tariff fuel / electricity and others, taxes / levies, scarcity of raw materials, invisible cost, scarcity of capital, stability, defense and security, regional minimum wage, marketing, business capacity, processing permits, bombing / terrorism, shipping costs, and timeliness.
Factors that appeal to the business community in making investments, among others; availability of infrastructure, legal certainty, the potential possessed by an area / region, investment policy, human resources, and assurance of security.
Information needed by investors, generally in the form of investment needs in the region, investment policies, potential, business opportunities, resources and investment projects, as well as examples of existing investment projects in an area.
To encourage and attract investment to the area, required profile Potential Areas which contains information on business opportunities viable for investors. Regional Potential Profile This meant that investors can more quickly capture the investment opportunities and take a decision to invest. With the Regional Potential Profile, SMEs can also identify existing business opportunities.
With Profile Potential Areas that have met the criteria, it is expected that the area may have business prospects with the market and in accordance with the priorities of Regional Development (Renstrada). Besides, profile investment projects in the region can also be used as the main material in a variety of activities to promote the potential of the area.
Regional Potential Profile Preparation done using methods 3W1H (What, Why, Where and How). Regional Potential profile is part of efforts to develop a potential investment areas include; identification of all the potential that exists (what), the reasons that make the potential is used as seed (why), an investment location is set (where), and how the policies of central and local (WHO).
Term Development Plan Short, Medium and Long; Policies Provincial / Regency / City; Vision and Mission Province / Regency / City; List of Long / Short potential of the region, all part of the potential of the regions.
Planning potential of the region and the results of existing research data collection and then analyzed to determine how the analysis of the market, potential raw materials, comparative and competitive advantages, as well as the needs of prospective industry.
Results of analysis of the location, land area and prices, infrastructure and apparatus, industry types and origin of the investor, the carrying capacity of the industry, as well as the availability of labor is used to specify the location.
For its development, the results of analysis of existing policies and policies are still needed at both national and regional, may be submitted as a policy proposal for the development of investment, either in the form of incentives, as well as a wide range of amenities and conveniences offered.
international organizations and marketing councils
(E) Coordination with international travel organizers agent(F) Development of coop advertising, direct mailing coop, and the coop brochure(G) Following the seminar foreign trade and travel(H) Organizing trade missions and regional road show.
 

 Through a strategy of regional economic development potential can then set the market for the products produced and also the influx of investment into the area. From market analysis can then set a strategy for pasa whether local or export markets. From the analysis of the export market, then set the strategy for the traditional market, the market of non-traditional or alternative markets.
For the traditional market, the goal is the destination country / major trading partners, and in general are the countries that have been developed and have strong economic and technology. Also usually also a member of the WTO.
For non-traditional markets and the alternative market, the target countries whose economy is strong or medium and potential trading partners.
Strategy, economic development potential of this area should be made based on the opportunities and potential of a region by highlighting the advantages possessed by an area and the policies of the local government that is friendly to the business world.
With proper management and professionals, will certainly have a positive impact on the economy of the region, with more and more new businesses are established, labor more easily absorbed, increasing local revenues, and increased index of regional economy.


In the field of environment:

 Environmental management in Pontianak has become a serious problem that must be carried out considering the level of environmental damage that has occurred. Such efforts are closely related to human activities that have been considered to threaten the sustainability and environmental stability. The effect of these efforts are expected to reduce or even eliminate the environmental damage. One thing that should be of concern is the high level of pollution of the environment, such as soil pollution caused by indiscriminate garbage disposal. The pollution has a very broad impact and highly detrimental to humans. Therefore, the reduction of environmental pollution should be sought when necessary to eliminate all.
To cope with the level of environmental damage various attempts have been made to minimize the impact of such damages, among others:
1. Make the EIA (Environmental Impact Assessment)EIA (Environmental Impact Analysis) is defined as a study of the impact of a planned activity on the environment necessary for consideration making a decision.With the EIA impact of activities undertaken, especially with regard to the environment can be minimized, because there's been careful planning before doing an activity.2. Implement Its Environmental DevelopmentWith establishment of environmentally sound is an effort to reduce environmental damage by implementing appropriate development with environmental preservation. With diterapkanya EIA before undertaking development means development that has implemented environmentally sound.


I hope what I recommend to do as well as by Pontianak's government.

 

Saturday, December 17, 2016

It's your last meal on earth what do you choose?

I have so many choices of favorite foods. If had to choose one,  it's hard to choose one of them.  I don't know it's the best choice or not.  Burger.  Why Burger?  Before i rxplain about why i chose burger, let's read a short history of the burger.




There have been many claims about the origin of the hamburger. There is a reference to a "Hamburg steak" as early as 1884 in the Boston Journal. On July 5, 1896, the Chicago Daily Tribune made a highly specific claim regarding a "hamburger sandwich" in an article about a "Sandwich Car": "A distinguished favorite, only five cents, is Hamburger steak sandwich, the meat for which is kept ready in small patties and 'cooked while you wait' on the gasoline range.”According to Congresswoman Rosa DeLauro, the hamburger, a ground meat patty between two slices of bread, was first created in America in 1900 by Louis Lassen, a Danish immigrant, owner of Louis' Lunch in New Haven, Connecticut. There have been rival claims by Charlie Nagreen, Frank and Charles Menches, Oscar Weber Bilby, and Fletcher Davis. White Castle traces the origin of the hamburger to Hamburg, Germany with its invention by Otto Kuase. However, it gained national recognition at the 1904 St. Louis World's Fair when the New York Tribune referred to the hamburger as "the innovation of a food vendor on the pike".No conclusive argument has ever ended the dispute over invention. An article from ABC News sums up: "One problem is that there is little written history. Another issue is that the spread of the burger happened largely at the World's Fair, from tiny vendors that came and went in an instant. And it is entirely possible that more than one person came up with the idea at the same time in different parts of the country." 

Claims of invention

Louis Lassen
Louis Lassen of Louis' Lunch, a small lunch wagon in New Haven, Connecticut, is said to have sold the first hamburger and steak sandwich in the U.S. in 1900. New York magazine states that "The dish actually had no name until some rowdy sailors from Hamburg named the meat on a bun after themselves years later", noting also that this claim is subject to dispute. A customer ordered a quick hot meal and Louis was out of steaks. Taking ground beef trimmings, Louis made a patty and grilled it, putting it between two slices of toast. Some critics like Josh Ozersky, a food editor for New York Magazine, claim that this sandwich was not a hamburger because the bread was toasted.

Charlie Nagreen
One of the earliest claims comes from Charlie Nagreen, who in 1885 sold a meatball between two slices of bread at the Seymour Fair now sometimes called the Outagamie County Fair. The Seymour Community Historical Society of Seymour, Wisconsin, credits Nagreen, now known as "Hamburger Charlie", with the invention. Nagreen was fifteen when he was reportedly selling pork sandwiches at the 1885 Seymour Fair, made so customers could eat while walking. The Historical Society explains that Nagreen named the hamburger after the Hamburg steak with which local German immigrants were familiar.

Otto Kuase
According to White Castle, Otto Kuase was the inventor of the hamburger. In 1891 he created a beef patty cooked in butter and topped with a fried egg. German sailors would later omit the fried egg.

Oscar Weber Bilby
The family of Oscar Weber Bilby claim the first-known hamburger on a bun was served on July 4, 1891 on Grandpa Oscar's farm. The bun was a yeast bun. In 1995, Governor Frank Keating proclaimed that the first true hamburger on a bun was created and consumed in Tulsa, Oklahoma in 1891, calling Tulsa, "The Real Birthplace of the Hamburger."

Frank and Charles Menches
A bacon cheeseburger, from a New York City diner
Frank and Charles Menches claim to have sold a ground beef sandwich at the Erie County Fair in 1885 in Hamburg, New York. During the fair, they ran out of pork sausage for their sandwiches and substituted beef. Kunzog who spoke to Frank Menches, says they exhausted their supply of sausage, so purchased chopped up beef from a butcher, Andrew Klein. Historian Joseph Streamer wrote that the meat was from Stein's market not Klein's, despite Stein's having sold the market in 1874. The story notes that the name of the hamburger comes from Hamburg, New York not Hamburg Germany. Frank Menches's obituary in The New York Times states that these events took place at the 1892 Summit County Fair in Akron, Ohio.

Fletcher Davis
Fletcher Davis of Athens, Texas claimed to have invented the hamburger. According to oral histories, in the 1880s he opened a lunch counter in Athens and served a 'burger' of fried ground beef patties with mustard and Bermuda onion between two slices of bread, with a pickle on the side. The story is that in 1904, Davis and his wife Ciddy ran a sandwich stand at the St. Louis World's Fair. Historian Frank X. Tolbert, noted that Athens resident Clint Murchison said his grandfather dated the hamburger to the 1880s with 'Old Dave' a.k.a. Fletcher Davis. A photo of "Old Dave's Hamburger Stand" from 1904 was sent to Tolbert as evidence of the claim. Also the New York Tribune, without giving names, attributed the innovation of the hamburger to the stand on the pike.

Other hamburger-steak claims
Various non-specific claims of invention relate to the term "hamburger steak" without mention of its being a sandwich. The first printed American menu which listed hamburger is said to be an 1834 menu from Delmonico's in New York. However, the printer of the original menu was not in business in 1834. In 1889, a menu from Walla Walla Union in Washington offered hamburger steak as a menu item.
Between 1871 and 1884, "Hamburg Beefsteak" was on the "Breakfast and Supper Menu" of the Clipper Restaurant at 311/313 Pacific Street in San Fernando, California. It cost 10 cents—the same price as mutton chops, pig's feet in batter, and stewed veal. It was not, however, on the dinner menu. Only "Pig's Head," "Calf Tongue," and "Stewed Kidneys" were listed. Another claim ties the hamburger to Summit County, New York or Ohio. Summit County, Ohio exists, but Summit County, New York does not.

Early major vendors
  1. 1921: White Castle, Wichita, Kansas. Due to widely anti-German sentiment in the U.S. during World War I, an alternative name for hamburgers was Salisbury steak. Following the war, hamburgers became unpopular until the White Castle restaurant chain marketed and sold large numbers of small 2.5-inch square hamburgers, known as sliders. They started to punch five holes in each patty, which help them cook evenly and eliminate the need to flip the burger. In 1995 White Castle began selling frozen hamburgers in convenience stores and vending machines.
  2. 1923: Kewpee Hamburgers, or Kewpee Hotels, Flint, Michigan. Kewpee was the second hamburger chain and peaked at 400 locations before World War II. Many of these were licensed but not strictly franchised. Many closed during WWII. Between 1955 and 1967, another wave closed or caused changes of name. In 1967 the Kewpee licensor moved the company to a franchise system. Currently only five locations exist.
  3. 1926: White Tower Hamburgers
  4. 1927: Little Tavern
  5. 1931: Toddle House
  6. 1930s: White Castle (II; run by Henry Cassada)
  7. 1931:Krystal (restaurant)
  8. 1936: Big Boy
  9. 1940: McDonald's restaurant, San Bernardino, California, was opened by Richard and Maurice McDonald. Their introduction of the "Speedee Service System" in 1948 established the principles of the modern fast-food restaurant. The McDonald brothers began franchising in 1953. In 1961, Ray Kroc (the supplier of their multi-mixer milkshake machines) purchased the company from the brothers for $2.7 million and a 1.9% royalty.


After reading the history of the burger, I will explain why I memilih burger. the reason is because the burger once crossed my mind. I do not know for sure why the burger. Perhaps because I often eat them. it feels too good, practical, and easy to make. although I know burgers are junk food. Junk food is not good for health.

Detailed components also affect me choose a burger. Tomato,  cucumber,  lettuce, meat and some other foodstuffs I think is quite complete to meet the nutritional needs of the body. If the burger is the last option, for health and due to be consumed every day, I'll let you know how to make a delicious burger as well as healthy.

Before You Start

  1. Get all your ingredients and toppings prepared first. The cooking process moves fast, and you’ll want to serve your burgers as quickly as possible.
  2. Buy a cast-iron pan, if you don’t already have one. There is no better surface on which to cook a hamburger.
  3. A solid spatula, rather than a slotted one, is ideal for flipping burgers.

    The Beef

    When you say the word “burger,” most people think beef. The quality of the meat is important, of course, but the most important factor is fat. Burgers should be composed of meat that is at least 20 percent fat.
    1. The most common grind of beef used for hamburgers is chuck. Specialty shops will sometimes sell custom blends for hamburgers, adding brisket or short-rib to the mix. You can experiment with those. But the most important factor in hamburger meat is the ratio of meat to fat.
      Look for a ratio of 80 percent meat to 20 percent fat. Avoid supermarket blends marked “lean,” which are generally mixed in a ratio of 90 percent meat to 10 percent fat, often marked on the label as 90/10. A 90/10 blend will lead to dry hamburgers. (Conversely, be careful with blends that are more than 20 percent fat. These lead to hamburgers that are too loose and fatty.)
      Avoid preground supermarket chuck if possible. Instead, ask your butcher to grind your meat for you. Ask for a coarse grind. You should be able to see both meat and fat in the mix. (Supermarket chuck is ground “fine,” which can lead to a denser and less satisfying burger.)
      Keep the meat in the refrigerator, untouched, until you are ready to cook.

    The Patty

    Great hamburgers fall into two distinct categories. There is the traditional griddled hamburger of diners and takeout places, a patty that is smashed thin with a burnished crust. And there is the pub- or tavern-style hamburger, which is larger, plump and juicy. Decide which form you want your burgers to take well before you start cooking.

  1. Tavern Style

    Here is the hamburger you get in better taverns and bars, big and juicy, with a thick char that gives way to tender, medium-rare meat. Like all burgers, it’s best cooked in a cast-iron pan, though it also translates well to the grill.
    The pub- or tavern-style burger has a precooked weight of 6 to 8 ounces; two pounds of beef will yield four burgers. Avoid making patties that are larger than that, as they will be difficult to cook through.
    Use your hands to gently divide the ground beef into 4 piles about 8 ounces each, then lightly form each into a thick patty, roughly an inch thick and 3 ½ inches in diameter, like flattened meatballs. Take care not to handle the meat too much. Do not pack the meat tightly; the patty should just hold together. Use your thumb to create an indentation in the top of each patty, which will help it cook evenly. Season aggressively with salt and pepper.
    Add oil or butter to a large cast-iron or stainless-steel skillet and place over medium heat. When you’re ready to cook, turn the heat to high, place the burgers in the skillet with plenty of distance between them and allow them to cook, without moving them, for about 3 minutes. Flip them over and, if using cheese, lay the slices on meat. The burger is done 3 to 4 minutes later for medium-rare. Remove them from the skillet and let them rest for 5 minutes before serving.
  1. Tavern Style

    Here is the hamburger you get in better taverns and bars, big and juicy, with a thick char that gives way to tender, medium-rare meat. Like all burgers, it’s best cooked in a cast-iron pan, though it also translates well to the grill.
    The pub- or tavern-style burger has a precooked weight of 6 to 8 ounces; two pounds of beef will yield four burgers. Avoid making patties that are larger than that, as they will be difficult to cook through.
    Use your hands to gently divide the ground beef into 4 piles about 8 ounces each, then lightly form each into a thick patty, roughly an inch thick and 3 ½ inches in diameter, like flattened meatballs. Take care not to handle the meat too much. Do not pack the meat tightly; the patty should just hold together. Use your thumb to create an indentation in the top of each patty, which will help it cook evenly. Season aggressively with salt and pepper.
    Add oil or butter to a large cast-iron or stainless-steel skillet and place over medium heat. When you’re ready to cook, turn the heat to high, place the burgers in the skillet with plenty of distance between them and allow them to cook, without moving them, for about 3 minutes. Flip them over and, if using cheese, lay the slices on meat. The burger is done 3 to 4 minutes later for medium-rare. Remove them from the skillet and let them rest for 5 minutes before serving.
  1. Diner Style

    This is the traditional, griddled hamburger of diners and takeaway spots, smashed thin and cooked crisp on its edges. This style of burger can only be cooked on a flat surface, like a cast-iron pan; do not attempt it on the grill.
    The diner hamburger weighs around 3 to 4 ounces precooked, roughly an ice-cream-scoop’s worth of meat. Two pounds of beef will yield eight patties, enough for four to eight servings, depending on whether you choose to serve two patties on a single bun (not an outrageous option).
    Do not form the patties before cooking. Instead, leave the ground meat in a pile in the refrigerator until you are ready to cook. Then gently divide the ground beef into 8 small piles of around 4 ounces each, and even more gently gather them together into orbs that are about 2 inches in height. Add oil or butter to a large cast-iron or stainless-steel skillet and place over medium heat.
    When you’re ready to transfer the meat to the pan, turn the heat to high. Put half the orbs into the skillet with plenty of distance between them. Quickly, using a stiff metal spatula, press down on each burger, smashing it to form a thin patty that is around 4 inches in diameter and about 1/2 inch thick. Season with salt and pepper.
    Cook without moving until patties have achieved a deep, burnished crust, roughly 90 seconds later. Slide your spatula under the patty, flip it over, add cheese if you’re using it, and cook the hamburger through, approximately a minute or so longer. Remove them to buns, and repeat with remaining burgers.

  1. Poultry Burgers

    When looking for ground chicken or turkey for burgers, make sure that you get the highest fat to meat ratio available at the grocery store, or consider going to a butcher or specialty shop. Because poultry is leaner than red meat, you’ll need to add fat and moisture, since the meat itself generally won’t be fatty enough to retain a patty shape or fry up properly. Moisten them by adding ketchup and a bit of grated onion to the ground meat — or mayonnaise and a bit of mustard.

    1. Seafood

      With any burger made of seafood –tuna, salmon or shrimp – a key component is the binding agent, the thing that helps keep the burger from falling apart. Some recipes rely on bread crumbs, others on an egg or mayonnaise. Whatever the recipe calls for, make sure the balance of wet and dry ingredients is maintaine

      Cooking the Burger

      1. In a Cast-Iron Pan

        Get a cast-iron pan. There is no better surface on which to cook a hamburger. The fat that renders out of the meat gathers around the patty as it cooks, crisping the exterior and adding a great deal of flavor. You can even use a cast-iron pan outside, setting it on top of a grill. It will heat beautifully over the fire. A cast-iron pan is also a great surface for cooking non-beef burgers: turkey, chicken, salmon and the like.
        Some cooks salt the pan and cook the meat directly on the spice. Others use a scant amount of oil for the first few patties. More will not be necessary later, as fat renders from the meat.
      2. On a Grill

        You don’t need to cook burgers in a cast-iron pan, of course. If you’d prefer to cook them outdoors on the grill, you can also shape the patties and cook them directly over the flames.
        Build a hot fire, and don’t make the patties too loose or too large. Be careful to flip them enough times, both to crisp the exterior and cook them thoroughly. Resist the temptation to press down on them with the spatula, which only spews juice and fat on the fire, causing the flames to flare up and the burger to lose precious flavor. If you feel your burger is cooking too quickly, use the cooler sides of the grill to rest them. And remember: lowering the top on the grill helps cheese melt.

      You can serve hamburgers on brioche buns, English muffins, sesame-seeded hamburger buns or even plain toasted bread. But to our minds the best option is a bun made of potato flour, which offers a soft and sturdy platform for the meat. Regardless, the most important factor in hamburger-bun selection is size. The ratio between bun and burger should be close. The bread should never overwhelm the burger. Too much liquid, and you'll have a floppy mess; too little, and you'll have a bunch of crumbs in the pan. These burgers are best cooked in a pan, although the brave of heart may try them straight on the grill.
That's why I chose her burger. I also have to tell the history and how to make a burger. Bye.