Text 28453, 120 rader
Skriven 2009-09-08 07:49:00 av Dave Drum (1:124/311)
     Kommentar till en text av MICHAEL LOO
Ärende: 5 Guys
==============
-=> MICHAEL LOO wrote to DAVE DRUM <=-

 ML> I'm guessing that most of the people who claim that 5 Guys has the
 ML> best fast-food burgers haven't tasted Fatburger's or In'n'Out's (I
 ML> think that Fatburger, which Manny introduced me to, is better, but
 ML> not by all that much), and those who say In'n'Out is the holy grail
 ML> of ground beef have generally not had 5 Guys'. Or learned to cook.

I've had In 'n Out but not Fatburger. In 'n Out is pretty good stuff -
comparatively. 
 
 DD> competition. Burger Whop, BTW, ranks near the bottom of my burger joint

 ML> In my less than huge experience in the field, I put him above the
 ML> Jack and the Clown and so above the vast majority of the joint burgers
 ML> served.

Most anything is better than Jack-in-the-Box ... unless you are really into
soya grit fillers. 
 
 DD> venues. In & Out is a left coast chain and I have only had 5 Guys at
 DD> Dulles (IAD) Airport

 ML> There are two 5 Guys at Dulles (IAD). The one in Terminal A, run I
 ML> believe by Indians, serves a respectable product (I've sampled it);
 ML> I am told that the one in Terminal B is much inferior - I went there
 ML> and watched the surly and slatternly help fail to make lunches for
 ML> an increasing line of customers and went to Fudd's instead.

I dunno which terminal I was in - I know the plane I was supposed to take was
delayed (waiting on a crew to be bailed out of the hoosegow or something) and I
was hungry ... so I went looking. The help was neither surly nor slatternly
(mostly guys) and I was presented with my order in reasonably prompt order.

I didn't see a Fuddpucker's anywhere nearby or even a taco stand ... so,
Terminal A? Anyway, the burger held me until the airplane company kidnapped the
crew from an incoming flight and we left 3 1/2 hours later than I had planned.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Fish Tacos
 Categories: Latino, Breads, Seafood, Citrus
      Yield: 4 servings
 
MMMMM-------------------------GUACAMOLE------------------------------
      2 sm Avocados
    1/4 c  Fine chopped sweet onion
      2 tb Chopped cilantro
    1/2    Lime
           Kosher salt & black pepper

MMMMM---------------------------TACOS--------------------------------
      1 lb Thick fish filets; in 1"
           - cubes
    1/4 c  All-purpose flour
      4 tb Corn or peanut oil
           Kosher salt & black pepper
      8    Corn tortillas

MMMMM-------------------------GARNISHES------------------------------
      1 sm Head of cabbage; cored, thin
           - sliced
           Fresh salsa
           Chopped cilantro
           Mexican crema
           Sour cream
           Sliced limes
 
  Sara Deseran says the key to making everyone in the family happy is to
  make the basics for the kids, but put out a lot of options for the
  adults (i.e., salsa or anything remotely spicy). If the kids are
  starving before dinner gets on the table, make extra guacamole and put
  it out to snack on with carrots, cucumber or good tortilla chips for
  dipping. Kids love to help, so let them mash the avocado, but put on a
  15-minute movie while you're frying the fish. Hot oil and kids is not
  a good combination. To up the ante a bit, try coating the fish in rice
  flour, which makes for a nice, lightly crisp coating. Rice flour is
  available at Asian markets.
  
  To make the guacamole, pit the avocados and place the flesh in a bowl.
  Use a fork to mash roughly (this is a good activity for the kids). Mix
  in the onion, cilantro and the juice of half a lime or to taste.
  Season with salt and pepper to taste.
  
  Coat the fish in flour, dusting off any excess. Set out a plate lined
  with a paper towel. In a heavy skillet over medium-high heat, heat 2
  tablespoons of the oil. Add the fish and let cook in the pan for
  about 2 1/2 minutes per side without moving, turning individually
  with tongs, a total of 5 minutes. The fish should be a light golden
  brown. Salt and pepper to taste. Remove the fish the paper-towel
  lined plate.
  
  To prepare the tortillas, place directly over a medium gas burner
  flame, turning with tongs, about 20 seconds per side. If you don't
  have a gas burner, place in a hot, dry skillet for the same amount of
  time. As you warm them, place them on a plate and cover with foil.
  
  Place the fish, the tortillas, and the fixings out on a table and let
  your family serve themselves.
  
  Serves 4
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 17 April 2009
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

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