Text 28525, 105 rader
Skriven 2009-09-10 02:34:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: 150 burgers
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 DS> We have liked 5 Guys, and would have said that it is one of the better
 DS> chains.  However, we recently had a McDonalds Angus with bacon and
 DS> would easily place it above the 5 guys for flavor and mouth feel.  Only
 DS> thing better about 5 Guys of the two places is the peanuts:-}}

The other DS was less than thrilled; I actually went and tried a
Swiss and mushroom one hold the Swiss, and it was okay - the beef
was pretty beefy (though Dave raised some suspicions regarding the
origin of the flavor) if a little gristly. The suspicions are
borne out by McDonalds's own site (perhaps he's pointed this out) -

http://nutrition.mcdonalds.com/nutritionexchange/nutrition_ingredients.html
Angus Beef Patty:
100% Angus beef. Prepared with Grill Seasoning (salt, black pepper) 
and Angus Burger Seasoning: Salt, sugar, dextrose, onion powder, 
maltodextrin, natural butter flavor (dairy source), autolyzed yeast 
extract, spices, garlic powder, vegetable protein (hydrolyzed corn, 
soy and wheat), natural (animal, plant and botanical source) and 
artificial flavors, dried beef broth, sunflower oil, caramel color, 
partially hydrogenated cottonseed and soybean oil, gum arabic, soy 
sauce solids (wheat, soybean, salt, maltodextrin, caramel color), 
palm oil, worcestershire sauce powder [distilled vinegar, molasses, 
corn syrup, salt, caramel color, garlic powder, sugar, spices, 
tamarind, natural flavor (fruit source)], beef fat, annatto and 
turmeric (color), calcium silicate and soybean oil (prevent caking).
CONTAINS: MILK, SOY AND WHEAT.

I'm curious about nonplant botanical source flavorings.

 DS> Hearing the discussion about Fatburgers, we have decided to try one.
 DS> There is one in Columbia -- over near Costco and Trader Joe's.  I'll
 DS> let you know afterwards what we think.  We don't have the chance to try
 DS> an In & Out.

The style of the smallest burger is reminiscent of In'n'Out, but
there are 1/3 and 1/2 lb options that would appeal more.

I'm thinking about my own impressions of the burger chains; as I
indicated earlier, membership in my fast-food burger pantheon
changes periodically, likely owing to franchise-specific practices
or even other kinds of less predictable variations:

Fatburger - my first was the best, eaten with Manny in L.A.;
further experiences were above average to good.

Five Guys - my first was quite good; then there were some
disappointing ones; recent ones have been better.

Fuddrucker's - will make a rare burger, which makes the quality
and freshness of the meat crucial. Once I got one that was nearly
putrefied, and only my state of hurriedness prevented me from
sending it back: I fixed the problem with a large quantity of
an unholy mixture of Tabasco and ketchup. But on the whole, I've
been pleased - they're mostly cooked to specs (though again there
are outliers, including one "medium rare" burger that turned out
more like jerky).

In'n'Out - not that consistent, either; the best was at Santa
Clara with Carol B. some years ago; others haven't come close.

I think that at some point, each brand has been at the top of
the heap, though none could hold a candle to a fresh homemade
burger made by careful, loving hands.

MMMMM----- Meal-Master Recipe

      Title: Cajun Hamburgers
 Categories: Beef, Cajun, Sandwiches
      Yield: 6 Sandwiches

      2 lb Lean ground beef
      1    Green pepper, minced
    1/2 c  Chopped scallions
      3 cl Garlic;, minced
      2 ts Ground cumin
      2 ts Dried oregano
      1 ts Dried thyme
      1 ts Paprika
           Red pepper flakes
           Salt
      6    Hamburger buns
           Sliced tomatoes
           Sour cream

  Combine beef, green pepper, scallions and garlic in a
  mixing bowl. Add other spices; mix until blended. Shape
  into 6 patties.

  Broil, fry or grill the meat to desired doneness. Place
  on buns, toasted or plain, and top with tomato and sour
  cream.

  From: "The Silver Palate Good Times Cookbook"
        by Julee Rosso and Sheila Lukins
        with Sarah Leah Chase

  Origin: Barry Weinstein

  MM Format by Dave Drum - 01 September 2001

MMMMM

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