Text 28981, 77 rader
Skriven 2009-09-22 18:22:35 av Sean Dennis (1:18/200)
  Kommentar till text 28935 av Dale Shipp (1:261/1466.0)
Ärende: McDucks Angus
=====================
Hello, Dale.

Sunday September 20 2009 at 23:18, you wrote to Dave Drum:

 DS> I meant to ask -- will McDonalds do a "made-to-order" burger any more?

Yep.  I do it /all/ the time when I eat there and any other burger joint as I
will only eat a burger with meat and cheese on it, nothing else.  Yes, I know
I'm weird. :)

Technically, all burgers are "made to order" at McDonald's.  The holding bin
disappeared right around 1998-1999, IIRC (I was working at a McDonald's in
Copperas Cove, Texas, as a maintenance man-I did about a week or so of straight
overnights helping to remove the holding bin and associated equipment and
remodling).  The burgers aren't supposed to sit in the HLZ (Hot Landing Zone,
IIRC, the little hotplates that sit on each side of the grill facing the front
counter), but sometimes if they're expecting volume sales, such as what I did
with Filet-O-Fish sandwiches during Lent, we'd keep one or two in the HLZ
because it's a delicate game of keeping food fresh and not wasting a lot of
food therefore eating into one's food costs.

Unfortunately, you'll run into a lot of McD's that will, especially in the
evening when the teenagers run the place, keep food /long/ past its prime in
the HLZ.  What's worse is that they will keep the actual patties even longer in
the steamer on the assembly line...so I never eat at a McD's at night unless
it's a high-volume store. <G>

=== Cut ===
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Cowboy's Brisket
 Categories: Garlic, Main dish, Meats
      Yield: 4 servings

      4 lb First Cut Brisket Of Beef
      3    Cloves Gralic, Crushed
      1 c  Apple Cider Vinegar
      1 c  Strong Black Coffee
    1/2 c  Water
      3    Cloves Garlic, Slivered
      4    Large Onions, Thinly Sliced
  1 1/2 tb Bacon Fat
           Salt & Pepper, To Taste

  With a long thin, sharp knife, make slits in the meat and insert the
  slivers of garlic.  Place the meat in a bowl, spread 1 sliced onion
  and the crushed garlic over the meat, and pour in the vinegar.
  Marinate for 6 hours at room temperature or overnight in the
  refrigerator, turning several times.  When ready to cook, prehaeat
  the oven to 350 degrees F. Heat the bacon fat in a deep, heavy
  skillet large enough to hold the brisket. Remove the brisket from the
  marinade and discard the onion nd vinegar. Dry with paper towels.
  Brown the meat well on all sides. Remove brisket to a platter.  In
  the fat remaining in the skillet, saute the remaining sliced onions
  until deeply browned.  Pour in 1/2 cup coffee.
   Bring to a boil, stirring and scraping the bottom of the skillet to
  loosen the browned bits.  Spread the onions and liquid from the
  skillet in a shallow baking dish.  Place the brisket on the onions.
  Season with salt and freshly ground pepper to taste.  Pour in the
  remaining coffee and water.  Cover tightly with foil and place in
  oven for 1/2 hour.  Turn the oven down to 250 degrees F. and bake for
  an additional 2 hours or until meat is very tender.  Slice the
  brisket thinly against the grain.  Skim the fat from the pan liquid.
  Return the meat slices to the pan.  Serve at once or refrigerate for
  later use.

MMMMM
=== Cut ===

Later,
Sean

//sean@nsbbs.info | http://nsbbs.info | ICQ: 19965647

... RAM = Rarely Adequate Memory
--- GoldED/2 3.0.1
 * Origin: Nocturnal State BBS - Johnson City, TN - bbs.nsbbs.info (1:18/200)