Text 20435, 104 rader
Skriven 2009-02-04 09:10:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: fried 171
=================
 ML> I'd prefer a burger crated between two burgers. I've yet to
 ML> find one of those Slightly Peeved Triple Whoppers but have
 ML> not stopped trying.
 JW> I'm happy with a good single or a double, about 4-6 oz of beef.
 
I stopped at the double, as it turns out (8 oz before cooking),
and almost chickened out altogether:

Well, I finally encountered the Angry Whopper: almost didn't get
around to it, as there was the seductive scent of Popeye's just a
few doors down. It is a decent sandwich. On first bite, I thought
it actually might have been a good sandwich, but various defects
showed up later on (plus only the first couple bites had bacon).
Here's my take, ingredient by ingredient -

the bun: I'd forgotten quite how squishy, sweetened, and mediocre
fast food burger buns are. This was a perfect example, though I
seem to recall a light sprinkling of untoasted and therefore
tasteless sesame seeds;

the meat patty. I actually got a double for a buck more than the
single. Both thinnish patties were done slightly pink in the
middle, which was better than expected, but the meat was mealy
and mushy, which was worse than expected. It tasted of cheap beef
with some kind of filler, only there's not supposed to be any -
I wondered if by some miracle of modern science they'd managed
to come up with an adulterant that is made out of cow parts; the
flame-broiled taste did come out, in the form of a whiff of
burned fat (this doesn't bother me);

pepper jack: added nothing good - no cheesiness, no heat, just
the need to chew a couple of lactase pills;

bacon: okay, somewhat smoky, a little too salty, not nearly
enough of it. I think most of it went away in the first bite;
anyway, the last 3/4 of the burger had none;

pickled jalapenos: okay, just a tad of spiciness here, but there
were like 4 little rounds for the whole sandwich, so this became
negligible on average;

lettuce: pretty decent, a little too shreddy;

tomato: okay, considering it's February;

fried onion rings: greasy, sugary, limp, but that said, better
than what BK used to sell under the guise of onion rings;

angry sauce: a sweetish, blandish, liquid-smoked BBQ sauce - no
anger here except mine at the corn industry, as I imagine a goodly
proportion of this sauce originated there;

mayo: oddly salty, otherwise a tasteless conveyor of fat.

On the whole, about what I'd have expected. For 50c more I could
have had 5 pieces of Popeye's mixed. And probably will.

P.S. I got the Popeye's 5-piece special next day. 3 pieces down
the hatch, the other two diced up and to be made into something
with dinner. The bones boiled for soup. An average Popeye's, the
most notable thing being a big clot of cayenne in the kidney
cavity of one of the thigh pieces (I didn't mind this, either).

This strikes me as being the least bad of the Food TV fried
ravioli recipes:

Toasted Ravioli
cat: Food Network, starter
yield: 12

2 eggs
Splash of milk or half-and-half
Salt and pepper
1 1/2 c Italian bread crumbs, eyeball it
1/2 c grated Parmigiano-Reggiano, a couple of handfuls
Handful flat-leaf parsley, chopped
12 lg fresh spinach and cheese ravioli - 1 oz each 
5 Tb extra-virgin olive oil, divided
3 cloves garlic, finely chopped
1 pn red pepper flakes
2 roasted red peppers, drained
14 oz cn crushed tomatoes

Beat eggs and a splash of milk seasoned with salt and
pepper in a shallow dish. Combine bread crumbs with
cheese and parsley in a second dish. Coat the fresh
pasta in egg then bread crumbs. Heat 3 Tb EVOO over
medium heat in a skillet then toast the ravioli until
deep golden, 3 to 4 min on each side.

In a small sauce pot heat the remaining oil and the
garlic and red pepper flakes over medium low heat.
Grind the roasted peppers in the food processor and
add to garlic after it sautes for a couple of minutes.
Stir in tomatoes and season the sauce with salt and
pepper. When ready to serve, transfer sauce to a
small bowl. Surround the sauce with toasted ravioli
for dipping and serve.

Rachael Ray

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