Text 16722, 90 rader
Skriven 2007-06-14 05:34:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: various 657
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 DS> As far as I can tell, the only difference between a double
 DS> stacker and a double bacon cheeseburger is the sauce and the
 DS> complete lack of any vegetable whatsoever on the stacker.
 
I asked my brother, a sort of fast-food maven (specialist, as
I said, in chicken wings); he has never had a stacker, and so
I am especially thankful for your testimony. Now, a request
for advice - at the Baltimore airport, BAA has taken over, and
one of the first things they did was to upgrade the food services,
getting rid of the fried chicken place and replacing it with a
Quizno's and a McDonald's. Now, without going through the trouble
and expense of trying all the choices, I'd like a recommendation
of what might be found at either of these places that is remotely
palatable, for the numerous occasions when my plane is late.

 DS> It's also possible that some of the wings your brother has eaten
 DS> are from former layers.  These days, fish oil is a big ingredient
 DS> in layer mash because it increases the Omega-3 fatty acids in the
 DS> eggs!

Doesn't it make the eggs taste fishy?

=

 ML> Not even the steaks that contain up to 7% solution?
 DS> Not even the steaks, Dr. Watson. =)

[whispered] Especially not the steaks.

Quarter pounder
cat: tastealike
servings: 1
:McMenu: Do-It-Yourself McDonalds Restaurant Recipes

1 Topp's 1/4 lb frozen beef patty
1 sesame seed bun
1 Tb fresh onion - diced
mustard, ketchup
2 HEINZ hamburger slices (pickles)
2 sl real American cheese (optional)
McDonald's Hamburger Seasoning

Beef Patty Alternative: If you can't find Topp's 1/4 lb patties,
use 1 lb ground chuck, divide into 4 equal pieces, and form the
patties about 5" diameter and 1/4" thick. Do this on wax paper,
and freeze until needed.

Preheat an electric grill to 400F. (If cooking more than one
also preheat an electric grill for toasting the sesame seed
buns) Lay the beef frozen patty on the grill, and after about
20 seconds, "sear" it. Sear a little harder and a little longer
than with regular hamburgers. You should apply heavy pressure
for 6-8 seconds. Sprinkle liberally with Hamburger Seasoning.
About 2 1/2-3 minutes after searing, turn. Be careful not to
tear the sear you just created. Add another dash Seasoning. Lay
the crown of the bun facedown on an unused, clean portion of the
grill. It will toast very quickly, so move it around in a
circular motion to prevent burning. After about 30 seconds the
bun will be toasted enough. Remove to dress, and lay the heel
facedown to the same spot on the grill. (If cooking more than
one, follow the bun toasting instructions for the regular hamburger)

Dressing The Bun
Put five "kisses" of mustard around the toasted crown about 1/2"
from the edge, equally spaced. Then put five squirts of ketchup
in the pattern of a five on dice and the size of a nickel on the
toasted bun. (Make the center one the size of a quarter) Add about
1 Tb of freshly chopped white onion, and the two pickle slices,
evenly spaced. If you're making a Quarter-Pounder with Cheese,
lay one slice of real American cheese on top of the condiments.
Most cheese slices are slightly too big, so cut or tear off about
1/4", making a slight rectangle.

By now your meat should be done. (about 2-3 more minutes after
turning) Smash the beef patty with the spatula to "squeeze" out
excess fat, and then remove. Smash it again between the spatula
and your free hand to additionally drain the fat. Lay it on top
of your dressed crown and add the toasted heel. (If you're
making a Quarter-Pounder with Cheese, lay another slice of real
American cheese on top of the patty before adding the heel.
Position the corners off alignment with the other cheese slice)
Wrap it in a pre-cut 12"x12" sheet of waxed paper and either
microwave it for 15 seconds, or allow it to be "warmed" in your
preheated (lowest setting) oven for 8-10 minutes. (or use the
alternate "Q-ing" method)


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