Text 28726, 107 rader
Skriven 2009-09-14 08:06:00 av Dave Drum (1:124/311)
     Kommentar till en text av SEAN DENNIS
Ärende: Burger Biggies
======================
-=> Sean Dennis wrote to Dave Drum <=-

 DD> Why is that? I don't understand why that would be bad.

 SD> Because most of the time, you get some burger flipper squeezing the
 SD> life out of
 SD> the meat to where it's obscenely dry.  I can understand squeezing extra
 SD> juicy ones a little, like you said, but the chances are good that those
 SD> burger joints just kill the burger.

Hire minimum wage help - get minimum wage expertise. 
 
 SD> For example: I had Five Guys for the first time Thursday.  The chain is
 SD> rapidly expanding in my local area.  So I ponied up my debit card to
 SD> pay for my lunch and a co-worker who is good for the money but didn't
 SD> have it that day and the requested food was obtained.

 SD> My burger, a double cheeseburger, hold everything but the meat and cheese,
 SD> was quite good, but dry-really dry. I could tell it'd had the life pressed
 SD> out of it because there is some misunderstanding that pressing the s*it
 SD> out of a burger somehow causes it to magically cook faster.

Or, perhaps it was just overcooked which often happens when you have bored,
druther-be workers manning the grill. It's hard to find workers in entry-level
jobs who take pride in their jobs and thus perform well in them.
 
 SD> As Mr. Shipp had told me, the fries were okay.  There was a copious
 SD> amount of them, however, they were lukewarm and overly salted to the
 SD> point to where I gave up on eating the fries after a few bites.  I've
 SD> never liked a lot of salt but now I have to be especially careful with
 SD> my hypertension with my salt intake.

Shame on them for two reasons ... not keeping the fries hot - which is NOT
difficult. And for getting them too salty. Early in my working life I was
assistant manager at a local burger snatcher. When a basket of fries was dumped
into the drain pan next to the deep fryers a big salt shaker was waved once
over the newly added fries. If the result was not salty enough for our
customers - there were salt shakers available to them. BTW - this was so early
in the fast food business that there was no seating - inside or outside. Just
three walk-up windows where one placed his order, paid, got the grub, and
scarpered off to consume it in the car or somewhere off site.
 
 SD> On a scale of A to F (like in school), I'd give Five Guys a B on their
 SD> burger and a C- on their fries.  The price was a little steep for the
 SD> quality of food that you got.  $7 and some change with tax included.
 SD> I'd rather spend that money and cook the burgers myself or spend less
 SD> than that on what I know will be a sub-prime burger at the local Burger
 SD> King or Hardee's (although Hardee's Thickburgers are good).

Hardee's Thickburgers are excellent ... as I have mentioned here many times. 
 
 SD> Our local Hardee's has "Thickburger Thursdays"; they offer one of five
 SD> different varieties of Thickburgers, a small drink and a small fry for
 SD> $3.99. To me, that's a pretty good deal.

Real Thickburger or the new "Mini-Thickburger"? (1/4 lb. pre-cooked for those
who aren't in on their latest marketroid venture). 
 
 SD> Final thought: trying Five Guys was good for the novelty effect for me
 SD> since y'all Nor'easter's had said they were good, but I don't think
 SD> I'll go back.

Errrrmmmmm, I'm a Midwesterner - living, as I do, in the Great American Outback
(TM).   Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06
  
      Title: French Fried Potato Salad
 Categories: Salads, Potatoes
      Yield: 6 Servings
  
      3    Double orders French fries
           - from your favorite fast
           - food restaurant
    1/4 c  Onion; fine chopped
      3 tb Parsley; chopped
      1 cl Garlic; mashed
      1 tb White wine vinegar
    1/2 c  Mayonnaise
           Pepper
  
  Place French fries in a large bowl immediately, to prevent
  them from becoming limp. Set aside. In another large bowl,
  combine onion, parsley and garlic. Add vinegar. Add pepper.

  Mix thoroughly. Let stand for at least 1 hour, stirring
  occasionally. When ready to serve, add mayonnaise to onion
  mixture. Mix well. Add French fries. Serve immediately.
   
  Source: “The Unique Potato Salad Cookbookö by Vera Klein
  
  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM

ENJOY!!!

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

 

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