Text 11797, 107 rader
Skriven 2008-08-10 07:48:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av SEAN DENNIS
Ärende: burgers and bbs 746
===========================
 SD> I do like S'n'S and their shakes.  The burgers are very thin most of
 SD> the time, but they make up for that with toppings and other good stuff.

Are they hand-formed? Uniformity is something one would expect
of a chain. Anyhow, for well-done meat, thin is perhaps better.
I can't imagine trying to chaw my way through a tall well-done
burger.

 SD> When I'm feeling gluttenous, I'll order the mushroom and swiss with
 SD> fries, a bowl of chili and a shake, but that's rare these days...I skip
 SD> the shake most of the time now. :) 

Does the chili have beans, that's the question.

I'd order a plain burger, rings if available (and not those nasty
composite things that I discovered one of the few times I went to
BK), and - assuming beer isn't on the menu - a root beer.

 SD> But really, the nearest S'n'S that I know of is in Kennesaw, a good 30
 SD> miles north.  I won't drive that far to get a burger. :P

A contractor of mine (editorial, not musical) lives in Kennesaw.
Never met her in person, of course, thanks to the miracles of FedEx
and the Internet. Wondered why she lived there. Now I know [g].

 SD> I'll ask for no-salt extra-well-done fries.  I prefer my burger plain
 SD> with cheese (much to the horror of some people :), so I can really
 SD> taste the quality of the meat.

Mine is a burger plain without cheese (lettuce, tomato, and
onion optional - I tend to strip them out of the sandwich and
eat them as a salad).

   I was not brought up to have rare
 SD> hamburger, so that's not a taste I know.  Maura did turn me on to
 SD> medium-well steaks.  Much juicier than the charcoal briquets I was
 SD> having most of the time.

One step at a time. Remember that your digestive juices tend
to kill off most things you don't want to put into your system.

Seems that more people down south are leery of pink-juicy meat.
Two historical factors come to mind - 1. fuel was cheaper than
in the frozen north; 2. meat tended to spoil quicker. Nowadays,
the differences are smaller, but the attitudes persist.

I won't say anything about good or bad taste, but you have to
be a little suspicious of a state that names its football team
after a race of vicious dogs.

 SD> Since this was being covered under my extended warranty, I got a
 SD> rental car and the only thing they had that was GM was a 2007 full-size
 SD> Silverado pickup.  It was a brute-king cab and full-length bed.  I also
 SD> had the chance to meet a good friend in person that I'd known for 12
 SD> years online as he was flying to Baltimore and had a 90 minute layover
 SD> in Atlanta. 

What's a VUE? Vehicle unfathomable electronics? Anyhow, it
must have been entertaining to drive the giant pickup for
a while. Look at it on the bright side - you don't have to
own one.

 SD> So, I got my boss to cover my shift at work for a few hours, got
 SD> Maura, drove out to Hartsfeld-Jackson, met said friend and enjoyed
 SD> meeting him.  After that was over, drove back to work, then back home.
 SD> That, alone, cost me over $30 in gas in that truck and that only got
 SD> me a 1/4 tank!

If there's not a Southern picnic soon, I threaten to try to wangle
a layover at ATL someday ... though I seldom fly Delta or ValuJet.

 ML> Anyhow, I did another qwk run today (the 8th - this
 ML> message will be uploaded on the 9th), and everything
 ML> went okay.
 SD> That's what I was hoping to hear! :)  I do have the Blue Wave door for
 SD> Maximus around here somewhere if there was ever a call for it.

The next one went fine, too, but I'm sending this packet
out through Doc's to share the wealth, as it were.

Hamburgers a la Alice Waters
cat: celebrity, sandwich
servings: 4

1 3/4 lb ground grass-fed chuck
Salt
Fresh-ground black pepper
2 garlic cloves, finely chopped
8 sl bread (Waters recommends levain or focaccia)
Condiments and toppings of your choice

Shape the beef into 4 patties. For even thickness upon
cooking, smooth the edges of the patties and make an
indentation in the center of each. (This will compensate
for the swelling that will happen as the patties cook.)

Grill burgers 9 min total for medium-rare, over
medium-hot coals, turning once halfway through cooking.

Lightly toast bread just before burgers come off the
grill. Top with the fixin's and condiments of your choice.

seriouseats.com, adapted from The Art of Simple Food

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